Time and again, Oliver Horiot crafts some of the most texturally beautiful and elegantly mineral Pinot Noir-based wines in Champagne. After taking over the estate from his father in 1999, he immediately started by reducing yields in favor of using organic and some biodynamic practices. Located in the tiny village of Les Riceys in the Cotes des Bar, over an hour to the south of the ‘central’ part of Champagne, Horiot grows Pinot Noir on soils more akin to Chablis and Burgundy than to the rest of Champagne. Fermented in barrel, the resultant wines are incredibly vinous, with layers of rich red fruit, balanced by sleek acid and framed by tense saline minerality.