Aubry Le Nombre d’Or Sablé, made from forgotten grapes

Le Nombre d’Or Sablé is a blanc de blancs vintage bubbly with delicate characteristics and rich in fascinating nuances which exemplifies the interest Pierre and Philippe Aubry have for ancient Champagne varieties. 

Pierre and Philippe Aubry are the descendants of a family of winegrowers who have cultivated their land in Jouy-lès-Reims since 1790. Aside from upholding their family’s tradition, Pierre has studied at the National School of Agronomy in Montpellier, while Philippe studied biology. Thanks to their efforts to bring back some forgotten Champagne varietals, they have become authentic “vine archeologists”, studying from a agronomic point of view the current state of varieties that have almost become extinct, like Petit Meslier, Arbanne, Enfumé, Fromenteau (Pinot Grigio) and Pinot Blanc, which are now cultivated in experimental vineyards.

In order to give substance to their agronomic research, the Aubry twins decided to make their own cuvée, original wines using extremely rare and archaic varieties, those that their ancestors used. Their production philosophy is based on agronomic and enological rigor, a deep relationship and respect for their origins and authentic creativity. The agronomic rigor involves attention paid to vineyard yield and winemaking methods that adhere to tradition, including using an antique pressoir to crush the grapes and obtain only the coeur de cuvée, and the use of barrels to let the wine mature. Their estate is a living laboratory of quality and specificity with their 16 hectares of vineyards divided into over 60 parcels each with different soil compositions and exposures which allows then to produce decidedly unique Champagnes.

Two of their cuvèes are the most interesting, Le Nombre d’Or – a blend of all the ancient varietals in their experimental vineyards, both white and red grapes with an addition of Pinot Noir – and Le Nombre d-Or Sablé. The latter is a blanc de blancs vintage wine with delicate characteristics and rich in fascinating nuances and the name Sablérefers to the sugar dosage to trigger secondary fermentation which is low in order to obtain a soft and silky effervescence that recalls a “Cremant” of the past. This wine is in every way an invitation to rediscover the history of Champagne.

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