Coteaux Champenois

Terry, what are your thoughts on the still red wines of Champagne? I’ve lately become a big fan of them for their streamlined, lightweight presence and powerful mineral character. It’s great to have some of these around as an alternative to Burgundy when in the mood for something different, and I’d love to see more of 'em in the market.

Can be interesting in ripe vintage and good terroirs, but tend to be overpriced because of the revenue lost from not making Champagne. I’ve had a couple quite lovely ones, and a (sadly) larger number of clunky rustic ones.