Winery: Fourth-generation family grower-producer (récoltant-manipulant) in Cuisles, Vallée de la Marne — not a négociant house buying grapes, they farm their own ~6 hectares. Founded 1936 by the original André Heucq, expanded by son Roger in 1955, and shaped into its current organic/biodynamic identity by the current André starting in 1973; his daughter Fanny now works alongside him. The estate sits on a rare soil type called "green illite," a clay not found elsewhere in Champagne, which Peter Liem singles out in his book Champagne as ideal Meunier country — fitting, since 80% of the estate's total plantings are Pinot Meunier, a grape most big Champagne houses treat as a filler variety. Winemaking: Direct press, native yeast, fermented partly in oak (30%) and partly stainless (70%), then aged a substantial 60 months on lees before disgorgement. Dosage is just 1.8 g/l — essentially bone dry, on the austere end even for "Extra Brut." Sulfites kept low, 15–20 mg/L. (40% Chardonnay, 30% Meunier, 30% Pinot Noir) Tasting notes: Deep golden color, fine persistent bead. Nose of white fruits, fresh-baked bread, honey, white pepper, and herbal tea — the extended lees aging and low dosage show through as bready, savory complexity rather than fruit-forward sweetness. Food pairings: Oysters, aged Comté or Gruyère, roast chicken, sushi, salted almonds — the bready richness and bone-dry finish want something savory, not dessert.
