About Champagne Assailly

Each of the six Grand Cru villages along the slopes of the Cote des Blanc produce wines that are sought after by Champagne lovers the world over. This is truly hallowed ground. As you trace your finger south along the map, you begin with the delicate salinity of Chouilly and Oiry, the incisive chalkiness of Mesnil, Cramant’s voluminous power, and Oger’s lemony finesse. Then, there is Avize. Set like a gleaming gem at the very center of the Grand Crus, the wines here have an extra dimension of opulence, infused with energy from the chalk soils.

Avize has only around 260 total hectares of vines, so both fruit and first-rate domaines are in short supply. You can imagine our excitement to discover the wines of Champagne Assailly. Founded in 1899, and managed by four successive generations, the family home and winery sit square in the center of the village. The domaine’s heart and driving philosophy can be traced to Maurice Assailly, a one-time manager at Perrier-Jouet who first produced and bottled wines under the family’s own name in 1938. Since then, the family has been deeply focused on careful farming and vinification, all in support of making top-quality Blanc de Blancs.

Today, Champagne Assailly holdings are 11 hectares, most of which lie within the village limit, and a small amount in Cramant and Oger. Brothers Vincent and Pascal have managed the estate together since taking over from their parents in 2000. They are dedicated to continuing the family tradition of thoughtful farming and careful vinification. Vineyard practices are firmly lutte raisonée: pesticides are not used, treatments are only applied when absolutely necessary, and the soils are tilled at regular intervals. Yields are uniformly low – the average annual production is about 60,000 bottles.

In the cellar, primary fermentations take place in a combination of stainless steel and oak. Elevage of both base and reserve wines resting in concrete tanks and oak, some as long as three years. Still wines all go through malolactic fermentation, helping tame the razor acidity that is a hallmark in the Avize. Disgorgements are never rushed. The wines spend a minimum of 36 months in bottle and, depending on the cuvee, may last as long as six years. The incredible vine material coupled with this patience is responsible for the rich, burnished flavors and textures that make the Assailly wines unique.