Champagne La Closerie

2.5 grams per bottle is the load-bearing number at Champagne La Closerie: an extra-brut dosage regime held since the 1998 founding, placing the Gueux address inside Champagne’s grower-producer argument for Meunier without moving the wine into zero-dosage rhetoric. In the Montagne de Reims, where Pinot Noir often controls the frame, Jérôme Prévost’s work is built from Les Beguines, the two-hectare vineyard inherited from his grandmother and planted to massale-selection Meunier. The site, rather than a blended house style, supplies the organizing principle.

Massale-selection Meunier as the structural argument

Meunier in Champagne can be treated as a softening component, a fruit-bearing counterweight to Pinot Noir and Chardonnay. The winery works it as the primary material, with the Les Beguines parcel carrying the identity of the operation. The public record also records a small Chardonnay component, 2 percent, from massal selection on riparia and 41B rootstocks planted in 2000. That figure matters because it clarifies proportion: Chardonnay is not the frame here, but a measured structural detail within a Meunier-led cellar.

Wood, time, and an extra-brut floor

The cellar protocol is stated with unusual compactness: fermentation and 10 months of aging on the whole in wood barrels. For Champagne, that combination places the work closer to a vinification-led grower idiom than to a purely assemblage-led model, with oak functioning as a vessel for texture and oxygen management rather than as a flavor claim. The extra-brut dosage of 2.5 grams per bottle keeps the release below the category’s broader sweetness bandwidth while avoiding the more severe posture of brut nature.

The winery is therefore read as a narrow, vineyard-specific study in Meunier from Gueux: founded in 1998, built from two hectares of Les Beguines, and articulated through wood fermentation, 10 months of aging, and a fixed extra-brut position.