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The Maison Geoffroy has its origins dating back to the early 17th century on the lands of the commune of Cumières, in the heart of the Vallée de la Marne.
Since then, the winemaking know-how has been passed down from generation to generation, and today it's Jean-Baptiste Geoffroy and his wife Karine who, accompanied by their daughters, passionately watch over their 14-hectare vineyard. They produce Champagnes "de vigneron" as we like to say, that is to say, authentic and carrying a history that can be found right down to their taste of terroir.
The Village of Cumières was the anchor point for the Geoffroy family in the 17th century. Generations followed one another, but it wasn't until the early 1950s that René Geoffroy and his wife Julienne decided to create their own Champagne, and the Geoffroy brand was born. Their son René succeeded his parents at the head of the company, acquiring new plots of vines to develop the business. His son Jean-Baptiste took over at the end of the 1980s, having graduated in viticulture and oenology. Together with his wife Karine, he took the decision to transfer the business from Maison Geoffroy to Aÿ in 2008. Today, they are gradually passing on their passion and know-how to their 5 daughters, who will embody a fifth generation of... See more ...
Cuvée René Geoffroy Empreinte 2017 elegantly embodies the delicate character of Pinots Noirs from Cumières terroirs. From three historic plots - Les Chalmonts, Les Barremonts and Les Pêchers - facing south-southeast, this Champagne reveals the full potential of clay-limestone soils mixed with fragments of meulière stone (flint). Situated mid-slope, at an altitude of 160 meters, these plots produce small, ripe, concentrated grapes, allowing us to express all the singularity of this emblematic grape variety.
This 2017 vintage is made exclusively from Pinot Noir, with a dosage Extra-Brut of 3 g/L. The grapes, hand-picked at optimum ripeness and carefully sorted, are pressed using a traditional Coquard press. Only the "Tête de Cuvée" juices are selected for parcel-by-parcel, gravity-fed vinification, followed by indigenous yeast fermentation in oak barrels and foudres. Ageing on lees continues for 72 months on laths, in a process in which the wines are neither filtered nor fined.
On tasting, this cuvée reveals a complex bouquet dominated by aromas of red fruit, cooked apple and subtle notes of fruit Secs. The palate is airy, lively and nervous, balancing richness and freshness with remarkable depth and complexity. This Champagne goes perfectly with roast poultry or mature cheeses, enriching gourmet meals with an exceptional touch.
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