Benoît Lahaye’s vines are located mainly in the Grand Crus of Bouzy and Ambonnay in the southern reaches of the Montagne de Reims, where the clay-limestone terroir favors Pinot Noir. Lahaye also owns a plot in Voipreux, near Vertus in the Côte des Blancs, which is farmed for him by Pierre Larmandier, due to its distance from Bouzy. The vineyards are all organic and biodynamic and worked by horse (Tamise, an Auxois draft horse). Working naturally suits Lahaye philosophically, but there’s also a practical reason: since converting, his grapes ripen better, while still retaining high acid levels. It’s this balancing act that makes his wines distinctly vinous, yet weightless and crystalline. In the winery, Lahaye vinifies each of his parcels separately, generally in 205L barrels, though he’s experimenting with clay amphorae. Following tirage, the wines are aged sur lattes either under cork or crown cap, depending on the richness of the vintage. Total production is around 3,500 cases.