Oudiette x Filles is the realization of a dream of third-generation vigneronne Margot Laurent, with the support of her sister, Charlotte, and mother, Florence. Historically, Champagne is a wine region built on the talent, resilience, and resourcefulness of women. Oudiette x Filles is a celebration of that legacy, inspired by the example of their grandmother. Margot’s project is a micro-winery focused on absolute expression of her terroir through singular vineyards, vintages, grape varieties, and wines, without manipulation or additions. 

Margot took over the tiny family estate in 2015, which consists of 2.5 hectares split into nine plots of chardonnay and pinot noir located primarily in the Val du Petit Morin, south of Épernay, near the village of Beaunay. Beaunay is located in the northern part of the Val du Petit Morin in the Côte des Blancs, south of a small forest which separates it from the Côteaux Sud d’Épernay area. The region’s name comes from the Petit Morin river, which has its source in the Val-des-Marais commune. The Petit Morin river continues west and empties into the Marne. Soils in Beaunay are sandy-clay topsoil over a chalky subsoil, which lend to the wines a roundness and full-bodied structure, as well as a natural salinity and minerality, which produces structured, textural pinot noir.

Les Sablonnières comes from a tiny plot (23.64 ares) near the village of Beaunay in the Coteaux du Petit Morin. The parcel has a south-southwestern exposure at 200m planted to pinot noir and pinot noir droit (a small-berried clone prized for its structure) on sandy-clay topsoils, over a chalky subsoil. 2019 was the first time this vineyard was fermented alone and the results are stunning. Les Sablonnières is particularly suited to producing fine pinot noir that is both well-structured and immediately inviting, with a beautiful nose and effortless grace. 

Vinification – After a manual harvest in August 2019, grapes were taken to a state-of-the-art press house located just five minutes from her vineyards in the village of Vert-Toulon, where they were pressed in a Coquard press with an inclined plate (the latest generation of Coquard). Only the heart, or the coeur de cuvée, of the first pressing is utilized. 90% of primary fermentation occurs in used (5-7 years old) 228L Burgundy oak barrels, and 10% in new barrels, without fining, filtration, or cold stabilization. Malolactic fermentation is natural and spontaneous in the barrel. Wines are naturally stabilized and aged for ten months in the same oak barrels with bâtonnage three times. Aged 36 months in bottle before disgorgement and a dosage of 3g/L from concentrated grape must from her vineyards.

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