http://www.instagram.com/scottsterroir

Scott's Terroir, La Mirada, CA (2026)

06/14/2026

France - Champagne area continued

The night after our dinner in Épernay, we stayed at the cutest little hotel lodging: Les Grains d’Argent (1, Allée de Petit Bois, 51530 Dizy). The hotel is ideally located just 4 kilometers from Épernay and 29 kilometers from Reims and surrounded by vineyards. Many Champagne estates and houses are within a 10-minute drive. Most rooms offer a beautiful view of the Hautvillers vineyard, the birthplace of Champagne, which is only 5 minutes from the property.

The place was quiet, great for writing in my room about the day. The downstairs lounge was super relaxing; you could easily read a book or browse through their own collection of books on Épernay and the Champagne region.

Breakfast was very European French, with eggs that are a million times better than what we have in America. They offered everything from small crêpes (thin, light, and delicious) to cheeses, terrine, croissants, baguettes, fresh fruit, local jams, and café crème. There was a lot more, but you have to pick and choose.

Great place to stay and super close to Champagne. 🥂

https://www.lesgrainsdargent.fr/

Les Grains d'Argent

06/09/2026

Wines going into my storage locker today. Going to let them age for awhile.

Corton-Charlemagne Grand Cru 2021
Domaine Nudant

Corton-les-Bressandes Grand Cru 2019
Domaine Nudant

Corton Les Renardes Grand Cru 2022 Domaine Etienne Delarche

Volnay Les Fremiets Premier Cru 2023 Charles Pere et Fille

Domaine Nudant

06/07/2026

I select out every so often a certain amount of wines that I believe have excellent quality and taste for the price.

Domaine Nudant – Aloxe-Corton Clos de la Boulotte
Burgundy, France (Pinot Noir)
A village-level red from a tiny walled vineyard. Earthy, red cherry, and subtle spice with firm but fine tannins. A great intro to Aloxe-Corton without the grand cru price.

Étienne Delarche – Pernand-Vergelesses
Burgundy, France (Chardonnay)
Bright lemon, green apple, and chalky minerality. Overlooked neighbor of Corton, so prices stay reasonable for high-quality white Burgundy.

André Goichot – Nuits-Saint-Georges
Burgundy, France (Pinot Noir)
A reliable négociant. This red shows dark berries, forest floor, and a firm, savory backbone. Less famous than Vosne-Romanée, but delivers classic NSG structure at a fair price.

Chateau Brown – Pessac-Léognan
Bordeaux, France (White: Sauvignon Blanc, Sémillon)
A crisp, mineral-driven white Bordeaux. Notes of lemon curd, white peach, and a hint of smoky flint. Elegant and lively, texturally complex with that Semillon in there.

Domaine Cristia – Châteauneuf-du-Pape
Rhône, France (Grenache, Syrah, Mourvèdre) Château Cristia
Rich but balanced – garrigue herbs, ripe plum, licorice, and silky tannins. Delivers the full CDP experience for noticeably less than top names.

Aperture Cellars – Chenin Blanc
Sonoma County, California
Dry, medium-bodied Chenin with quince, white flowers, and a saline edge. Bright acidity without being lean. A fresh, versatile alternative to Chardonnay.

Blue Rock Vineyard & Winery – Red Blend
Alexander Valley, California (Cabernet Sauvignon, Merlot, etc.)
Smooth, plush blend of dark fruit, cocoa, and cedar. Well-integrated oak and soft tannins. Great everyday luxury.

Domaine de la Remézière – Cuvée Christophe
Côtes du Rhône, France (100% Syrah)
Dark, peppery, and violet-scented. Full-bodied but fresh, with blackberry, olive tapenade, and smoked meat. A pure Syrah expression at a fraction of Northern Rhône prices.

Conti Capponi - Villa Calcinaia – Chianti Classico
Tuscany, Italy (Sangiovese)
Cherry, dried oregano, and earthy leather. Medium body with lively acidity. One of the better value Chianti Classicos actually expressing its terroir, family run, and organic.

Château La Bridane – Saint-Julien
Bordeaux, France (Cabernet Sauvignon, Merlot)
Cru Bourgeois from a fine vintage. Ripe black fruits (blackcurrant, cassis, and dark cherry) layered with notes of cedar, to***co, graphite, and subtle baking spice. Offers classic Bordeaux elegance, structure, and aging potential without the ultra-premium collector price tag.

Höpler – Pinot Blanc
Burgenland, Austria
Crisp, clean, with pear, almond, and a hint of white pepper. Medium body with refreshing acidity. An underrated alternative to Pinot Grigio.

Maysara Winery – “Autres” Pinot Blanc
Willamette Valley, Oregon
From a biodynamic estate. Ripe apple, lemon curd, and wet stone. Slight lees texture adds richness. One of the few Oregon Pinot Blancs – delicious and fairly priced.

06/01/2026

The Champagne Haton Dinner

After our visit in the evening, Olivier Cril (the cousin of the Haton family and th export manager) drove us for dinner to a historic former Banque de France in Épernay, which had been beautifully transformed into a popular local restaurant called Brasserie de la Banque (brasserie-labanque.fr).

The kitchen specializes in classic, high-quality French brasserie cuisine. True to its location in the capital of Champagne, the establishment acts as an extensive champagne bar. They offer an incredibly deep menu featuring pours from legendary large houses down to tiny, boutique local growers by the glass.

The Foie gras here had been recommended to me by my friend on the trip Nathan. So when we finally got to go here we both leaped on the chance to order this. I also noticed what Olivier was getting and got the same thing and was happy I did.

The menu was set up with a comprehensive à la carte sélections divided into starters (Nos Entrées), seafood mains (De retour de la pêche), butcher meats (La boucherie), and standalone vegan options (Plats Végans).

I selected the upscale weekend set menu (Formules du week end) valid from Friday lunch to Sunday evening, which offers a fixed three-course structure of a starter, main, and dessert. From this specific menu, I had a choice between rich foie gras marinated in regional sweet Ratafia liquor or a fresh salmon tartare enhanced with sesame and lemon cream; my main course options consisted of a thick-cut veal steak paired with a savory mushroom sauce or a delicate sea bass filet served with a signature champagne sauce; and your meal concluded with a choice of dessert between a traditional French lemon tartlet or a localized Charlotte cake crafted from the area's famous pink biscuits of Reims.

I chose the Foie Gras au Ratafia: Prized as a protected cultural and gastronomical heritage of France, this dish features the liver of a duck or goose that has been specially fattened through an ancient Egyptian practice called “gavage” dating back to 2500 BC, resulting in an incredibly rich, smooth, and buttery texture with a delicate flavor far superior to standard liver. It is most often served as a chilled terrine, where the raw liver is marinated in salt, pepper, spices, and Ratafia Champenois (a sweet, amber-hued fortified liqueur made in the Champagne region). The mixture is then gently poached and aged for several days to allow the flavors to marry beautifully, creating a luxurious spread best enjoyed on a slice of warm, toasted brioche where the Ratafia’s sweetness and nutty, fruity notes act as the perfect counterpoint to cut through the extreme richness of the liver without overpowering its delicate taste.

The Foie Gras au ratafia was forever memorable, soft, slight liver taste, subtly complex, creamy like butter and and the plate also had a coquia (Physalis - Cape Gooseberry) a small, round orange fruit served inside its papery, straw-colored husk. A fruit compote (apricot) meant to add sweetness. Balsamic Glaze Reduction sauce painted directly across the front edge of the plate as a decorative and flavor accent. You would eat the fruit compote with the foie gras to cut the richness and the physalis is for a palate cleansing at the end. Recommended here to get this.

2. I chose the Filet de Bar, Sauce Champagne (French sea bass in champagne sauce) for my main entree. The origins of French sea bass in champagne sauce trace to 1815, when chef Antonin Carême first made the sauce at the Élysée-Bourbon. The dish pairs loup de mer (European sea bass - prized for its firm, flaky, mild, and buttery flesh) with a luxurious sauce of reduced champagne, shallots, fish stock, crème fraîche, and butter. The fish offers a subtle, sweet canvas, while the sauce delivers creamy silkiness balanced by champagne's tartness, along with mineral, citrus, and floral notes.

This was perfection on the skin and deboned. Flaky and light with the sauce champagne to die for. I ate all the fish and the sauce with nothing left. Recommended highly.

3. For dessert we had the Charlotte au Biscuit Rose de Reims. Originating in the Champagne region, this elegant dessert replaces traditional ladyfingers with the iconic Biscuit Rose de Reims, a light, twice-baked pink sponge cookie first created in the 1690s, and was popularized in the early 19th century by chef Antonin Carême. The result is a delicate balance of textures and flavors. The biscuits soften to a tender, sponge-like crumb around a silky filling of crème pâtissière or fruit mousse, offering sweet notes of vanilla and almond with a gentle fruitiness, all without being heavy.

During the dinner we had Haton Champagne and also a still wine from the region from Domaine R.H. Coutier Ambonnay Rouge La Sotabienne 2023 Grand Cru. This is a rare still red wine from the Champagne region, crafted from 100% Pinot Noir sourced from a historic vineyard plot planted in 1965 in the Grand Cru village of Ambonnay, and the estate follows biodynamic practices to express the purest character of the terroir. As a Coteaux Champenois, it offers delicate aromas of ripe red fruits like raspberry and cherry, complemented by smoky, earthy, and subtle spicy notes, with a soft, refined tannic structure from oak aging. The result is an elegant, light-bodied, red with a deeply harmonious side of Pinot Noir from the heart of Champagne.

05/28/2026

Champagne Haton continued...

We went to a tasting showroom of Champagne Haton and did a tasting of their various styles. Starting with the Cuvee Classic (60% Pinot Meunier - 40% Pinot Noir) Aromas of fresh currant and stone fruit. Notes of citrus and orange zest with a hint of dried flowers and dried fruit. Then the Cuvee Reserve, Cuvee Rose, and the Cuvee Blanc de Blanc. Then we had the Cuvee Noble Vintage (60% Chardonnay – 40% Pinot Noir, aged at least 5-8 years) Aromas of sweet fruit, peach, apricot and plum jam. After some breathing it reflects notes of dried fruit, figs, almonds and candied fruit, with a finish of spices and a hint of toast. The Cuvee Pure is their zero dosage and a house signature. (50% Chardonnay – 50% Pinot Noir, aged 4 years) Very focused on stone fruit (white peach) and citrus fruit (grapefruit, lemon). Wonderful texture, revealing notes of quince jelly and candied apricots.

Then we were presented with Haton’s Extra Range of champagnes. Cuvée Brut Intense Extra Grand Cru, Cuvée Rosé Extra Grand Cru, and finally my big favorite Cuvée Blanc de Blancs Extra Grand Cru (100% Chardonnay, 5 -7 years aging) Fine and delicate floral aromas (acacia, lime blossom) as well as citrus (lemon) and resin notes. Slight hints of pepper and mint. Slight creamy texture with a long finish. Great with fish such as turbot, or poultry with morels.

We were delighted to finish with a special Ratafia de Champagne (An aperitif made from Pinot Meunier and neutral alcohol. Alcohol : 18%, 2 years in cognac oak barrel) Sweet with dried fruit, dried plum, apricot, cinnamon. Great with Chicory salad, bleu d'Auvergne cheese, melon, and foie gras. Excellent with deserts like tiramisu or Black Forest cake.

05/26/2026

Champagne Jean-Noel Haton
5 Rue Jean Mermoz, 51480 Damery, France

From having viewed the cellars we drove to Hautvillers then walked to one of their premier cru vineyards, one of the 40-odd hectares the family cultivates around Damery. This one was close to the Rue de Dessous de Clos street. The statue of Dom Perignon is literally not very far from there. There I was standing among the vines, it was easy to see why Pinot Meunier dominates here; the variety thrives in this corner of the Marne Valley, later forming the 60% backbone of their Classic Brut. Oliver Cril and Baptiste Haton discussed how Haton tends 60 hectares of vines (including 45 hectares of its own), mainly spread over six villages in the Vallée de la Marne: Damery, Hautvillers (Premier Cru), Cumières (Premier Cru), Boursault, Fleury la Rivière, Vauciennes, and Cuchery. Through subtle variations in geology, climate and relief, Champagne has a multitude of micro-terroirs, each ideal for one its individual grape varieties.

From here you could see the Valley de Marne and some hills and vineyards of the area. Spectacular area and a very close up view of the vines in this very special area.

Champagne Haton

05/20/2026

Visit to Champagne Haton: Cellar Tour and Winemaking Philosophy

From the showroom at Champagne Haton in Damery, we visited the cellar where winemaking, storage, and bottling take place. Baptiste Haton (5th generation) and Olivier Cril, the export manager, showed us the large room of stainless steel tanks, as well as the 228 L oak barrels (fûts) used for partial ageing. From there, we saw the mechanized riddling (remuage) cages, where you can clearly see the bottles aging on their lees. We also got a close look at the large mechanized disgorgement and bottling operation, where bottles are picked up by a mechanical arm and placed in a line.

During blending, Sébastien juggles and composes his wines using characteristics from various years, so that each cuvée, vintage or not, retains the Haton style. As he vinifies by parcel, isolating crus and grape varieties in over 100 stainless steel tanks, he holds a full hand of cards during blending, allowing his imagination and talent to run free. Today, Sébastien is joined by his two sons, Baptiste and Rémi Haton, representing the 5th generation of this family winemaking lineage. While mastering blending is essential in Champagne, the Haton team applies the same rule to the art of patience with time for aromas to settle and express themselves, time for effervescence to mature. In their search for perfect balance, Jean-Noël and Sébastien place particular importance on ageing. After initial fermentation in temperature-controlled stainless steel tanks, some cuvées undergo partial barrel aging in 228L oak barrels before blending, adding complexity and richness. The wines then spend between 2 and 8 years aging on the lees in bottle, depending on the cuvée, with their Extra Grand Cru selections resting for 6 to 8 years before disgorgement. The cellars at Haton feature mechanized riddling in the distinctive cages you see in my photos, where bottles are gradually turned and tilted to move the lees toward the neck for removal.

Champagne Haton

05/18/2026

From Paris we traveled 2 hours directly to Champagne Haton. The Haton family can trace their roots in the Marne Valley back to the 1600's, but have been growing grapes and making champagne there since 1928. We pulled up to their winery which is located at 5 Rue Jean Mermoz, 51480 Damery. Damery is a little village not far from Epernay. The towns or cities were much smaller than I thought. Very beautiful and with a romantic aesthetic. We met Baptiste Haton at the front. Baptiste showed us the customized 1950s Renault Juvaquatre station wagon, specifically known as the "Dauphinoise" model, at the front of the winery. We then were shown into the showroom entry and given a history of the Champagne house as well as seeing the various Haton vintages with recent awards.

The Champagne Haton story began in 1610 under the reign of Louis XIII, when François Haton acquired the first parcels in Damery. In 1928, Octave Haton brought a new impetus to the family business when he began vinifying his own champagnes. The Haton family has always been proud of its roots in Champagne, and can trace its history back almost four centuries.

Haton now cultivates 60 hectares of vineyards (including 45 hectares of its own), dotted around Damery, the historic village where the family is still based. Jean-Noël and Sébastien have also built strong partnerships with other Champagne winegrowers, to produce a wider range of wines for their cuvées.

Champagne Haton

05/17/2026

Flew out to France direct to Paris via Air France. It was a very pleasant experience with two meals, wine, Champagne, and Cognac at the end. Air France, I feel, still keeps that elegance and aesthetic of how flying should be. Got to start practicing my French watching a film and ordering drinks. This is a precursor to my being able to talk with the older family winemakers and to be put into the position of making them feel better.

They served a wine from Château Dauzac that is labeled as a simpler Bordeaux Supérieur. It's not the estate's famous Grand Cru Classé Margaux, but rather an exclusive third wine, "D de Dauzac," crafted specifically for partners like Air France. "D de Dauzac" is the estate's "third wine," made from vineyards that don't go into their premium Margaux or their second wine. It is produced by the same team. It's a classic example of a top estate creating a more accessible wine for everyday enjoyment.

On landing, you could see the Eiffel Tower in the distance. This made me super excited and deeply touched, as my trip to discover wine terroir with deep history had only just begun.

05/11/2026

Trians
the calm of the mistral

Scott's Terroir

06/14/2026

06/09/2026

06/07/2026

06/01/2026

05/28/2026

05/26/2026

05/20/2026

05/18/2026

05/17/2026

05/11/2026

Address

Website

Alerts

Contact The Business

Shortcuts

Share

Category