Paul Baldi and Benjamin Pain are two young wine professionals in Champagne. After completing sommelier training in France, Paul B. came to the US to work as the wine director for Bar Crenn, a Michelin star restaurant in San Francisco. By coincidence, Paul went out to dinner with his wife and Paul met Paul. He explained that he was making Champagne with Benjamin in Verzenay, a Grand Cru villages of Champagne in Montagne de Reims known for Pinot Noir and he wanted to bring it for his restaurant. We helped him bring a few cases and eventually became their exclusive importer, buying about 50% of their production (only 50 cases!).
The Pinot Noir and Chardonnay vineyards were established in 1965 on clay and limestone soils. These vineyards are now organic, but because their wine is a blend of 2014 and 2005 vintages, it will be nearly a decade before they are certified 100% organic.
For the only wine Paul and Benjamin make, their Grand Cru, the grapes are all hand picked. The wine is aged in barrels made from oaks harvested from a local forest outside the village of Verzy. The Pinot gives the wine depth and structure and the Chardonnay gives it finesse. We're lucky to get a few cases of this very limited production!