The second vintage of his 100% Pinot Meunier still wine is another highlight among many that has me salivating. Benoit’s exclusive US agent, Thomas Calder, gave me the following info/brief impression: ” 2-3 days of maceration. 10-11 days of pumping over. Free run juice into 5-6 year old barrels. Unfined and unfiltered. Quite dense black fruits. Dense berry notes. This was produced in Champagne ? ! Wow !” I imagine this to be a gorgeous and succulent treat that will speak to the under recognized potential of still red wines from Champagne. The nectar!!!