Hey all! I have more and more clients asking me about different Champagne producers and how they fall into camps of reductive vs oxidative wine making. I know the wines that I have on my shelf, but the problem is that I can't taste every champagne in the world, and most of the literature out there all mention the same few producers as examples to hold up the style (e.g. Ruinart vs Krug). I was wondering if I could lean on the guild somm community to help me fill out a more comprehensive guide to how most of Champagnes top producers fit onto the oxidative-reductive spectrum.
Krug, Selosse & Bollinger are quite oxidative in my experience. Ruinart, Taittinger and Billecart-Salmon are on the opposite end of the spectrum. The compendium is a great place to start reading on producers. In addition to many others, Geoff Kruth and Tom Stevenson can shed much more light on this than I can offer.