The Inimitable Champagnes of Ariston Aspasie

We have been importing Champagne Aspasie for 18 years now; it was our first direct import Champagne. Many of you reading this have met the Paul Vincent and Caroline Ariston at our tent event tastings and some of you have even visited them in the picturesque village of Brouillet where they live, grow their vines and make their inimitable Champagne.


Because of jammed ports and difficulties in securing refrigerated containers, we were out of their exceptional wine for a little while. I am glad to say that it is back! Cinnamon and I did not wait to have our first bottle, we drank the Ariston Aspasie Blanc de Blancs Brut Champagne the first day we could get our hands on one. Paul-Vincent is a Weber man like me, and I enjoyed grilling with a glass in my hand. I have to say that no wine does for me what this one does- it is like a ticket to the region- my first sip takes me right to Brouillet in my mind. This wine comes from a vineyard called the Goutte d’Or, an almost impossibly steep east facing site just a scant 100 meters from their house. This wine gets a little over five years on the lees, and the current batch is based on 2012. With a white gold color, a vigorous bead of tiny bubbles, subtle baguette toast, a creamy mouthfeel and a long dry finish, I can’t ask for more in a glass of Champagne. Cinnamon says that each bottle of this is always better than the last and she is right. It is my desert island bottle. On Sunday night, the closing crew was treated to a bottle of Ariston Aspasie "Carte Blanche" Brut Champagne courtesy of Elsa Baez here in Redwood City, and everyone has been telling me about it. It is hard to imagine a Champagne at $29.99 that is all estate grown and aged for five years on the lees. Luckily, we don’t have to imagine, as this is a price we can afford! Made from 40% Chardonnay, 30% Pinot Noir and 30% Meunier, this is vivacious, refreshing and yet still brioche like and deeply satisfying. “Why is this so good?” is the question that I got from the staff, and my only answer is the incredible hard work of Paul-Vincent, Caroline, and their family and team and the magical terroir of Brouillet. I am very proud to offer these, and the rest of the wines to you.

A toast to you!

Gary Westby

Gary Westby