#TerroirChampagne #thebook reached its target! Now what?

Terroir Champagne - The Book

On Tuesday afternoon around 6 pm my Terroir Champagne book campaign reached its €10,000 goal which means I can get it published!!! Whilst this made me mega happy – the ride to success after all had not been that smooth – quite a few people pointed out I should write a post explaining why I still need more funding.

And yes – I do need more funding because when one puts a crowd funding campaign together we focus on the bare minimum we need to realize our project. For #TerroirChampagne #thebook project this included the printing costs for a 2000 book run as well as a photography, editing and layout budget. This will be covered with the €9,150 I will receive after Indiegogo and Paypal fees have been deducted.

However, I will need more money to achieve everything I want to achieve. You can still pledge here

As I am talking about the real luxury I really would like to publish the book with a hard cover. I also would like to include illustrations to lighten up the reading. But maybe most importantly I want to market this book so it can reach the widest possible audience.

I know there is a demand for more environmentally produced Natural Wine, including Champagne especially in the North American, Antipodean and European markets (especially the Nordic countries). Isabelle Legeron’s excellent Natural Wine Book did not cover Champagne – because the strictly regulated second fermentation process is based around the addition of yeast and sugar. This means that to date there is no guide book published on more environmentally friendly Champagne and it is also one of the reason I am writing this book. However I need to find ways to get my book to the audiences looking for it, either through marketing or book tours. Both cost significant amounts of money.

I did not include these extra costs as I believe that I can still find ways to raise more money whilst I finish writing my book. One of the ways will be to continue to pre-sell my book, the t-shirt and tours online through www.terroirchampagne.com from December onward. However, since I still have 4 days on Indiegogo I hope to raise more money there whilst the going is good. The #TerroirChampagne project is slowly getting more and more traction, and I want to use this to push the sales to 120-150% of the target. If I can reach 150%, I can also pay myself a little which means I can focus solemnly on getting this book out and promoted rather than having to take every teaching job that comes along. This is why I would like to ask you to keep the buzz going and keep spreading the word about this environmentally focused Terroir Champagne Book.
You can still buy it here

Thank you very much!!!

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Terroir Champagne: my book project through crowd funding

On October 20th I have launched a crowd funding campaign to try and raise €10,000 to self publish the first book on environmentally friendly Terroir Champagne. The tittle of the book says it all: Terroir Champagne: the Luxury of Sustainable, Organic and Biodynamic Cuvees. The aim is to have the book published and delivered by September 2015.

It is no secret that I have long been drawn to Terroir Champagne – in fact it was my love for these wines full of character and soul that drew me to the region almost 3 years ago. Living here I quickly realized that Terroir Champagne’s identity was created in the vineyard. After all if we want to talk terroir, we need to have a living soil. Whilst this seems quite logical I found out rather quickly it is also quite rare in Champagne. This is why I feel that these environmentally friendly produced Terroir Champagnes are the real luxury cuvees of the region, in the sense the word was originally defined: rare, hand made and authentic.

As I visited more terroir producers, many of whom work organically and biodynamically, the idea came to share my experiences and out this often closed world of small producers so others could more easily discover these often generally limited production Champagne cuvees. I first wanted to put all of the info I had online, so I registered the TerroirChampagne.com domain – but something seemed to stop me… As the summer turned cold and grey in August, so did my mood; I got more and more frustrated as to what I needed to do with all the Terroir Champagne information I had gathered… The answer finally came when the sunshine returned in September: the fact that I believed these Champagnes are the real luxury required my findings to be presented in a luxury package. And however great my love for the internet, yet another (paid) site would not do justice… Instead I had started to dream of a hardcover book, with beautiful pictures and illustrations…. I knew however, that if I wanted to stay neutral, I would have to find a way to control the publishing process which brought me to the self-publishing idea.

Earlier this year, in the middle of spring I had received Wink Lorch’s Jura Wine Book. Wink’s remarkable Kickstarter Campaign in March/April 2013 had allowed her to raise around £14,000 to self publish the first English book on Jura wine. Knowing how small the production of Jura wine is and how few bottles are exported inspired me to go down the same route. After all, even if I only talk about a fraction of the total Champagne sales, a big chunk of these wines are exported so we are still looking at a considerably larger amount of bottles that the Jura wine exports.


Having an example of how it could be done worked both in favour and disfavour of my campaign. Positives were that I had a proven model to follow, and I did take inspiration from Wink’s campaign on several levels. Whilst I had to choose a different crowd funding platform (Kickstarter is not available in France) I was greatly inspired by her reward system and video; so much that I decided to include other speakers in the video, just as she had. I am eternally grateful that Australian Fine Wine Importer Ian Westcott, Natural Wine guru Isabelle Legeron MW, Swiss Champagne Ambassador Kat Morse and Author and Philosopher Cain Todd agreed to share their passion for Terroir Champagnes in my video, made by the very talented Onneca Guelbenzu

However, I found out that following a very successful example is also quite nerve racking… Ever since I put my Terroir Champagne – THE BOOK campaign life on Indiegogo my life has been an emotional roller coaster, going up with every pledge only to fall down again as the campaign was quite slow to start. Luckily last week the pace picked up and I am happy to report to be just over the half way mark with 21 days to go!!! Having said this I do realize that I will have to hand sell many more books in the next 3 weeks to make the target and hopefully make a little more so I can be paid too. The target only covers all the costs surrounding the print run of 2000 hardcover books, the editing and illustrations as well as professional photographs. On this last topic I am very proud to announce that Mick Rock from Cephas, the same photographer who took Wink’s pictures; offered to collaborate on my Terroir Champagne Book Project just a few hours after I put the campaign live!!

That is why I have and continue to ask people who are interested in these more natural Champagnes to get behind my campaign and help me realize this project. The campaign will end on 30th November and I really need to collect the target of €10,000 (about US$12,500 or £7,800) within this time frame or I will receive no funds at all and will NOT be able to publish this book… In the case that the campaign would fail (god forbids), everybody who has pledged and supported the project will be refunded.

The video and text on the Indiegogo Terrior Champagne campaign page aims to explain the project and the book content. All donors will have their name included in the acknowledgements of the book. As well as an e-book and hard cover version which you can pre-purchase here for €20 and €25 respectively, I have also put together a selection of exciting perks, which will give you your own inside view into the exciting luxury world of Terroir Champagne!! So please if you can, get behind this project and help me publish the first ever book on environmentally friendly produced Champagne cuvees!! THANK YOU VERY MUCH!!!!!

For anybody who hasn’t purchased it yet, you can still buy Wink’s Jura Wine Book here

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Natural Wine by Isabelle Legeron

Isabelle Legeron Natural Wine

I very rarely publish a book review here, in fact I believe this is the first time ever that I want to share a book on this blog… The reason is very simple, Isabelle Legeron‘s Natural Wine book completely blew me away. The main reason for this is that Natural Wine gives a very clear overview of natural wine, tackling each and every (mis)conception regarding this often highly volatile subject one at the time. The introduction gives a clear overview of grape farming and wine today – our dependence on additives in the vineyard and winery means that in most of today’s wines the focus is on standardization. But there is another way, and this is the main topic of the book.

The book is split up in 3 parts. The first part talks about what natural wine is, and looks at how it exists and expresses itself today in the vineyard and cellar. After this Legeron touches on how an open mind allows one to taste natural wine and immediately be drawn by its vibrancy and soul – even if these wines can be very different to our preconceptions of what wine should be – before touching on several misconceptions regarding wine faults. The first part ends on the question of health – is natural wine better for us than regular wine…

Part two talks about the Who, Where and When of natural wine. The who are the producers, which Legeron refers to as artisans: they carefully craft their wines. Just about all of them are driven by their love of the land as well as a holistic approach to life itself. A lot of natural wine producers have lost faith in the industrialized ways of farming and standardized manners of wine making and feel they have gone back to the more natural ways previous generations worked in the vineyard as well as in the cellar. However, this does not mean the road to market is as natural. As most natural wines are very individual and unique, the artisans are often treated as outsiders; in other words their wine does not fit in the standardized preconceived box and this means they often have to struggle against their regulatory bodies to be able to sell their wines.
The where and when is all about the different natural wine organisations, natural wine fairs, and shops and restaurants who are vivid supporters of the movement.

In the last part Legeron gives an overview per wine style/colour of some icon natural wine cuvees. For each of the wines she touches on the main wine making principles as well as giving three flavour descriptors. I especially like the last part as it allows us to first pick wines with flavours we like before adventuring ourselves in complete discovery.

It is not only the content of the book which really spoke to me – the layout and the beautiful yet discrete illustrations make Natural Wine very easy to read and very hard to put down :-) It is not often that a non fiction book tells so many stories in such a beautiful way. If you are a regular reader of this blog, you will know that natural wine and terroir wines are very close to my heart, so it is not haphazardly that I came to this book. However, I have been pleasantly surprised by what I got out of it – both in terms of scientific knowledge and inspiration. And that is why I highly recommend it for the Holidays/Christmas Season. The recommended retail price is €22.99, £16.99 or $24.99 and the book is available from Amazon.

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One Step Beyond – Franck Pascal’s Bio-energetic Champagne

Franck Pascal's amazing wine journey

At the beginning of June I spent my birthday learning all about bio-energetic Champagne at Franck Pascal‘s. Franck and Isabelle had invited me together with the staff of La Truffiere, a Michelin starred Parisian restaurant, to share their 20 year wine making journey with all its ups and downs.

I had first tasted Pascal’s's wines 3 years ago at the Terres et Vins de Champagne event and I was especially blown away by the vins clairs Pascal presented. As mentioned in earlier posts, vins clairs – or the wine before the bubbles – are not the easiest wines to taste; they are often highly acidic, lacking in fruit intensity and generally a bit thin. However, Franck Pascal’s still wines had body and a vibrant character – and bizarrely enough they spoke to me even more than his Champagnes.

Year upon year it seemed this vibrancy in his still wines increased, and with every visit I understood a little more. And then this sunny day in June when Franck and Isabelle shared their full story all the pieces of the puzzle just fell into place and I saw the full holographic picture :-)

Franck and Isabelle Pascal

It all began in 1994; Franck Pascal decided to give up his career as a chemical engineer in the printing industry to take on the family vineyards. Several reasons had contributed to this sudden change of heart at the end of his studies. When the bright business intern proposed an innovative printing concept he quickly found out that in a corporate environment long term gain was a long way behind short term benefits and that if he would continue a career in engineering this would lead to many a frustration. A second reason was the pull of the family history: a few years earlier Pascal’s younger brother had died which meant the family’s wine making tradition would live or die with him.

Going out on his own initially proved easier than Pascal had anticipated. His university degree opened all kinds of unexpected doors and he breezed through the paper work. However he struggled a bit more when it came to working the vines – with hardly any experience he quickly found out the vigneron trade needed a bit more to master than simple bloodline… Eager to learn more, he embarked on a vine growing and wine making course in 1996 and paid close attention to every little detail – going as far as reading the fine print on all of the products he used. This is how he one day stumbled upon a familiar name on a pesticide; with a little research he discovered it was a very toxic product used by the army to produce chemical weapons. Though he realized the quantities of the poison were significantly lower in the treatment as in the weapons, he could not shake the feeling that continuous exposure would eventually poison him. He thus decided to stop using pesticides and synthetic fertilizers in 1998 and looked for alternatives in organic viticulture. From 2001 he also started to experience with indigenous yeasts.

Franck Pascal in his vineyard

A year later, looking to find ways to further improve the life in his vineyards he tentatively started to experiment with biodynamic farming, going about it very empirically: he divided up a vineyard in three – farmed one part conventionally, one part organically and one part biodynamically. Very quickly the noticed a big difference in the soil (and other) life in the biodynamic part. The wines from this part also showed more complexity and tension. The move toward biodynamic farming had been spurred by Pascal’s meeting with François Bouchet, a guru on the subject. Bouchet had adopted biodynamic farming in 1961 and became a real mentor for Pascal. In the very hot summer of 2003 his vines were turning yellow in a vineyard planted on a hard chalk soil. Pascal had treated the vineyard with a nettle mixture to resolve the issue, but it was not working. He explained the situation to Bouchet, who advised him to treat the plot with a chamomile solution, told him where to find the flowers and how to mix up the solution. Pascal converted completely to biodynamic farming when he saw his vines turn green whilst he was still treating them – it took just 10 minutes to restore the vineyards health. The chamomile mixture had resolved the heat stress the vines had been suffering.

Bio-energy in the vineyard and winery

The last step – conversion to bio-energy started with Isabelle being diagnosed with cancer at the beginning of 2006. Even though she trained as a micro-biologists and was very aware of the dangers of cancer, she could not come to terms with having to go for chemotherapy. In fact she was convinced that chemo would kill her rather than cure her. In her search for alternative therapies she stumbled upon a bio-energetic treatment offered in Paris and convinced Franck to let her try it. Almost immediately her blood levels improved and the couple actively looked to embrace the bio-energy principles deeper. They enrolled in a course and when the time had come to do the 2005 blends they decided to test the bio-energy principles on their wines. In September, they continued the experience on the juice of the new harvest.

Whilst most of us are familiar with organic and biodynamic farming, bio-energy is a bit of a black hole – at least it was for me… So what exactly is this bio-energy??

Sérénité - the perfect name for this bio-energetic cuvee

Bio-energy is all around us and it guides our natural way of living.The universe is made up of atoms in motion; it is a big energetic field that vibrates. Everything, including vines has their own bio-energetic fields; in the case of the vines the earth’s energy – the energy in the centre of our planet – is responsible for rooting the plants whilst the sun’s energy allows them to grow upward. Grapes, as fruit of the vines, are influenced by both energies. Before harvest, Franck and Isabelle go out in the vineyard to prepare the grapes for the harvest. They inform the vines about the upcoming harvest and the change of energy and form it will bring. When the grapes come in they receive another information session to prepare them for their imminent changing status (from grape to juice). After this, the juice and later the wine also undergoes regular information sessions till bottling.

The ‘information’ session consists of an exchange of vibrations – and vibrations are waves. So if by know you are thinking that bio-energy sounds a lot like some esoteric hocus pocus, it really is not some etheric bullshit reserved for a few ultra greenies or weirdo’s. Instead these exchanges of waves are scientifically proven in the study of quantum physics.

Pascal believes that the use of bio-energy allows his wines to show the true characteristics of his terroir. He sees his vineyards like children from the same family; they have similar characteristics – traits from the area and the winemaker. However just like every child is different from its brother or sister, so are his vineyards – they each have unique and individual characteristics. Pascal further compares the informing of the vines, juice and wines with the individual care parents take for each of their offspring; they care differently according to the child’s needs and by doing so they allow their child to grow up into a wholesome, healthy and happy individual. The same principle can be applied to vines and wines – they all have slightly different needs. When these are taken into consideration the result is a wholesome, unique and vibrating Champagne – with very little additives using very low or no sulfur and indigenous yeasts.

Pascal’s two first bio-energetic cuvees will hit the shelves next month. Pacifiance is Non-Vintage solera blend from the 2006 and 2007 Quentaissance – Pascal’s vintage Champagne. It is a super fresh champagne, characterized by its mineral flinty notes and its amazing texture reminiscent of raw silk.

Sérénité 2010 is blend of Chardonnay and Meunier, vinified bio-energetically without the addition of sulfur – the energy, elegance and depth of this wine completely blew me away. No other wine I have ever tasted has left as deep an impression on me. Only 600 bottles are made so do try not to miss out!

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M is for more meunier and miammiam

Meunier vines in Festigny

Meunier has often been considered the week little brother of the more powerful and structured Pinot Noir, or the ugly wee sister of the elegant Chardonnay. Instead of bringing structure or elegance, it only adds fruitiness to the blend…

When the Champagne appellation was defined in 1927 (and formalized in 1936) – the powers who were at the time decided Meunier was not noble enough to be granted Grand Cru status; this exceptional status was reserved for the noble Burgundian Chardonnay and Pinot Noir. When the Grand Cru status was revised in 1988 and a few villages were upgraded to one hundred percent on the Cru scale, Meunier once again was left behind; after all the grape variety is too fickle to guarantee quality when the desired quantity becomes too high. And with quantities increasing in Champagne to meet market demand, it was obvious that Chardonnay and Pinot Noir were safer choices.

However the grape variety started to make a slow comeback toward the end of the nineties, when several visionary vignerons saw the true potential of pure Meunier cuvees.

La Closerie by Prevost

In 1987 Jérome Prévost inherited two hectares of vineyard in Geux from his grandmother. The Beguines vineyard had been planted with Meunier (massale selection) in the fifties and the vines had been rented out previously, but Jérome decided to give grape growing a go. He wanted to make a terroir Meunier and went to work for Selosse for a while to learn the finer details of the trade. He made his first Champagne in 1998 under the name La Closerie – Les Beguines. It was one of the first single vineyard, single vintage Meuniers of the region. More importantly it was delicious and it very quickly became a cult wine when it was first released a few years later.

A sample of Sparnacien soil at Champagne Tarlant

Around the same time, Benoit Tarlant also decided to make a single vineyard single vintage Meunier. La Vigne d’Or (meaning the golden vine) comes from an old plot of Meunier in the village of Oeilly, where the Meunier vines – again by massale selection – had been planted on Sparnacien soil by his grandfather in the forties. Only 1000 to 1200 bottles are produced in the years the family decides to make the wine. Unlike Prévost, Tarlant ages the cuvee extensively (ten years); by doing so Tarlant furthermore shatters the myth that Meunier does not age. La Vigne d’Or is a rich and layered Champagne with an amazing salinity and freshness.

1975 Meunier by Loriot

A few villages further down the Marne river in Festigny Michel Loriot has been making pure Meunier for quite a long time. Festigny is considered by many as one of the best terroirs to grow Meunier. Loriot makes two pure Meunier cuvees today: Authentic Meunier, which is a fresh and fruit forward easy drinking Champagne and the more complex and round Monodie en Meunier Majeur, a vintage champagne made from seventy years old vines of the very steep south-west facing slopes of the village. I was lucky enough to taste a bottle of freshly disgorged 1975 Loriot pure Meunier about 3 weeks ago and rather than being old or over the top this Champagne was very vinous, layered and complex with a very fresh finish – proving once again that Meunier can age very well.

What all three growers have in common is that they work well in the vineyard. Furthermore they work at the rhythm of the Meunier rather than at the appellation rhythm. By this I mean they produce less quantity of better quality, harvesting the grapes when they are at their optimum.
This makes for richer, silkier wines – with a texture and structure which often reminds me of crushed velvet. The ripe fruit characteristics and sweet pastry notes Meunier can develop when it is grown and harvested this way are very seductive and pleasurable: personally I find them very miammiam and morish!!

A press load of Meunier at Champage Dehours

A person which has been following this Meunier movement in Champagne closely is Oenologist Anne-Marie Chabbert. She has long been interested in how these rich often vinous characteristics of Meunier will pair with food. This is why she regularly chooses Meunier cuvees for her Champagne a Table project where she works with Michelin Star chefs to create a tailor made menu to accompany the cuvees. I attended a Meunier press lunch at the end of May last year hosted in Le Grand Cerf in Monchenot where Dominique Giraudeau had created a menu around 4 Meunier cuvees picked by Anne Marie. Three cuvees of two vignerons really made an impact on me – so much in fact that I since have visited them on multiple occasions. One of the winemakers I already knew, but having the chance to talk to him in more detail over lunch made me take the initiative to visit him a few weeks later. I have visited Jérome Dehours in Cerseuil several times since as I really like his way of working and his wines.

Dehours makes two single vineyard, single vintage Meunier cuvees: La Croix Jolie and Les Genevreaux. La Croix Jolie is only bottled in Magnum and comes from a very low yielding old vine Meunier vineyard. Most of the vineyard is used to produce Jerome’s Coteau Rouge (Still red wine). The fruit is left to ripen fully – Jerome is always one of the last one to harvest in the Valley – making for an intense, complex Champagne. Les Genevreaux comes from an adjacent vineyard planted in 1979. Both vineyards have poor decarbonized clay soils, which accounts for the rich texture of both Meuniers.

David Bourdaire next to his Meunier Vines

A new and happy discovery for me at the Champagne a Table event was David Bourdaire. We tried two of his Meuniers – one white and one rosé. Champagne Bourdaire-Gallois is based in Pouillon in the Massif de St Thierry, at the very north of the Champagne appellation. His soils are a combination of sand, clay and limestone and Meunier is thriving in his vineyard. His entry level Non Vintage Champagne (Brut Sans Année) is made exclusively from Meunier and it is a very easy drinking fruit forward Champagne. The Meunier in Pouillon has characteristics of rich stewed stone fruit and naturally tastes sweet. David does two versions of this wine – the younger one has a dosage of around 6 grams, whilst the older one has no added sugar added at all. The Rosé is bursting with sweet red fruit flavours and pairs beautiful with red fruit deserts. It really is a very seductive Champagne – and it sets an example of how Meunier can shine as a Rosé as well!

There are a few other excellent Meunier cuvees that I briefly want to mention here. Cedric Moussé Special Club is a mouth watering pure Meunier from Cuisle (Vallée de la Marne). In 2012 he also made a Special Club rosé and I can hardly wait to taste the finished product especially since I was lucky enough to taste the vin claire.
Nathalie Falmet very recently released an exclusive single vineyard Meunier cuvee called ZH302. Only a thousand bottles have been made, and pure Meunier from the Aube is really pretty rare. The packaging is gorgeous and the Champagne is simply delicious.
Benoit Dehu has pioneered one of the most fascinating Meunier projects I know of – he makes a white Coteau Champenois, a red Coteau Champenois and a Champagne all from the same vineyard exclusively planted with Meunier in Fossoy (in the Aisne – Grande Vallée de la Marne). I have tasted all three recently at Origine Champagne, and even if the three wines are still a little too young right now, they are very promising. Again I am impatient to revisit these cuvees in a few years time!
A last Meunier I want to mention here is the very morish Rosé de Saignée by Cyril Jeaunaux. Jeaunaux is based in Talus-St-Prix, at the beginning of the Vallée du Petit Morin. About half way between the Cotes des Blancs and the Sézannais, it is a little haven for Meunier in a sea of Chardonnay.

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Grower Champagne tasting week falls short of becoming the region’s Grands Jours

Terres et Vins de Champagne

Six years ago, a group of seventeen Champenois vignerons created a new tasting concept focusing on terroir and wine and called it Terres et Vins de Champagne. The aim was to show that Champagne can also be terroir wine rather than just a standarized bubbly beverage. To explain the finer details of the terroir the vignerons opted to have their guests taste their vins clairs as well as their Champagnes. They felt that even if it is not always easy to taste vins clairs, it is easier to recognize terroir specific characteristics in these still wines than in their bubbly counterparts. With members from all over Champagne, it quickly became obvious to the taster that just as in Burgundy, there is a vast diversity of terroir in Champagne.

The Terres et Vins tasting created waves in Champagne and far beyond; other Champenois vignernons who also made terroir wines looked to join in on the event and wine trade and journalists noted the tasting in their calendar to organize visits to Champagne around it.

Two years after the first Terres et Vins de Champagne tasting another group of winemakers – Artisans du Champagne – got together and held a similar tasting the day after the Terres et Vins event. Two more groups emerged in 2012; Trait d’Union – which unites grower icons such as Selosse, Larmandier-Bernier and Prevost – decided upon a tasting the morning of the Terres et Vins event and Mains du Terroir de Champagne (originally called Talents et Terroirs de Champagne) created a tasting the day before Terres et Vins de Champagne. Last year several independent tastings or offs took place at the same time, which in France is a sure sign of the success of an event. This propelled me to ponder on the chances of this tasting week developing into a Grand Jours de Champagne style event.

Vins clairs tasting set up - Origine Champagne

Today I am revisiting the same topic because six more groups organized tastings in the same week this year. Origine Champagne kicked off the tasting marathon on Saturday, Generation Champagne, Grands Champagnes and Passion Chardonnay decided all to have an event on Tuesday and Club Trésor du Champagne and Passion Verzenay opted for a Wednesday tasting. The main reasons for the mushrooming effect this year is no doubt the difficult economic situation for Champagne sales and the quality of the audience; a lot of high end french and foreign buyers have become regular visitors over the years, and the tastings have also been extensively covered by the press. In this context, adding a tasting is a relatively easy way to get on the bandwagon; it can provide opportunities to be discovered by sommeliers, importers and journalists who are already visiting the region.

However, having such an intense tasting week may not bring the rewards many of the new organizers had hoped for. Let me explain; first of all tasting up to a hundred and fifty wines a day for multiple days is a real chore, and even more difficult when most of the wines are sparkling wines. Champagne expert Michael Edwards once told me that “after 25 Champagnes the palate is in serious danger of being numbed by palate fatigue”. This means a lot of of people will be very picky as to what they taste rather than taste everything, or alternatively wines tasted toward the end of the day have more difficulties to make an impact and are more likely to end up in a blur.

Lets talk soil - Get Chalky!

Furthermore, a lot of regular visitors have a set perception and high expectations of the tastings.

Indeed, the standard set by Terres et Vins de Champagne six years ago was high and very specific; their aim was to bring home the message that the key to make terroir champagne is the soil. Therefore it is primordial to have a living soil in the vineyard, and allow this soil to express itself in the wines without too much intervention.

The Terres et Vins de Champagne tasting brings home this message loud and clear; all the wines are significantly different, yet all are of equally high standard independent of the official cru rating of the village where the vineyards are located.

The members of Artisans de Champagne, Trait d’Union and Mains du Terroir de Champagne understood and applied the same reasoning for their tastings. This created a coherent tasting concept for the visitors; it made sense for them to attend several tastings to discover new wines and compare notes.

However the new groups did not necessarily follow this philosophy. It seemed to me that a lot of the tastings were more focused on attracting new distribution channels and/or publicity rather than the promotion of the terroir. Personally I feel this will backfire in the end. Even if a lot of the Champagnes I tasted were well made, I felt partly cheated because I was looking for specific terroir wines rather then non descriptive Champagnes. What most annoyed me was I had to juggle my schedule to be able to cover all the tastings and often felt that my time could have been better spend tasting real terroir wines.

Several of my tasting colleagues expressed similar frustrations and I therefore feel that this mismatch of expectations may stimulate many visitors to be more careful in the choice of tastings they want to attend next year. I have to note here that we already saw several important press and trade members only attending a few tastings (generally the 4 oldest ones) this year rather than trying to tackle all of them.

However there were a few very pleasant surprises in the new tastings as some new groups did add extra value – at least for me. I liked the Origine Champagne tasting as it was an easy relaxed way to attack the marathon tasting week. Furthermore most of the group are very involved in getting things right in the vineyard – which showed itself especially in the vins clairs, and I believe they are the next generation to watch.

Passion Chardonnay was the other event which really captured my attention even if it was my fourth tasting on the very busy Tuesday. The reason the tasting enthralled me was that it really showed off the different expressions of Chardonnay in Champagne. It illustrated perfectly the impact the terroir can have on a Blanc de Blancs – eg more mineral and linear characteristics in Avize, lacy and delicate in Cramant, rich and round in Montgeux or powerful and intense in Trepail.

So to come back to my original question, was this tasting week a kind of Grands Jours de Champagne as was claimed by the Club Trésor on their invite? One could argue that we had ten tastings this year which were more or less coordinated as well as several off events and that important members of the CIVC attended most of the tastings. However the Houses shone by their lack of involvement; in fact it seemed that many Grand Marques Chef de Caves had been sent out of the country… Some people have argued that this is because the Houses feel a bit threatened by the terroir movement in Champagne, however I believe this is very unlikely. Even if the interest in terroir wines has accelerated in certain circles, Grand Marques Champagne sales have gained more ground from growers in recent years. Besides several Houses have released single vineyard Champagnes (think Clos du Mesnil or La Folie de la Marqueterie) or limited edition cru wines (eg Belle Epoque Blanc de Blancs, Salon) for a while now.

Without participation of the Houses we can hardly use the name Grands Jours de Champagne. After all Houses are responsible for around seventy percent of all Champagne sales and they are a quintessential part of the Champagne landscape.

And to be honest I don’t think that creating an event like the Grands Jours was ever at the back of the mind of Terres et Vins de Champagne. In all the hustle and bustle running up to the tasting week, they continued firmly to focus on their own tasting which they promoted this year with a few excellent videos. A last video has just been released with highlights of this years tasting and the announcement of the date for next years event – showing everybody that they are still the leaders today. Enjoy the video and save the date!!

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Avant les bulles – an organic story of vins clairs

Author’s note before you read this article – Amanda Reagan accused me of plagiarism because my original title was Before the bubbles – an organic story of vins clairs tastings. She has written an article in 2010 which was called ‘Before the Bubbles’ and is convinced I got the title from here. Very unlikely as I read the article over three years ago and had completely forgotten about it till I got her messages. In fact I got the idea from the french ‘avant les bulles’ (literally translated before the bubbles) which is a common descriptor when talking about vins clairs. Even if I personally believe there is absolutely no value in Amanda’s argument I decided to change the title to get her off my back and prove that I am in no way interested in copying what she has written.


Winter is one of the most crucial seasons in Champagne. In the vineyard the pruners decide the crops of the next season and in the cellar the time has come to taste the vins clairs to assess the potential of the last harvest.

Last year I tried to explain a little more about what vins clairs are and why it is not that easy to taste them, especially for the untrained palate. I wrote about four very different producers to try and give a general overview.

Freshly pressed juice at Champagne Fleury

Today I want to talk about organic vins clairs. Already in my extensive harvest tour I was more drawn by the organic growers; I had been amazed by the purity of the juice. Furthermore, I remember being at Champagne Fleury – the day after the region had been hit by more then 80 millimeters of rain in twenty four hours – tasting the juice which not only showed no signs of rot (even though I had seen some of rotten bunches in the press), there also was no dilution. So I once again realized organic viticulture can produce special grapes and juice, and I was interested to see how this translated in vins clairs.

Overall I got the impression that organic vins clairs were easier to taste; they seemed to have a richer mouthfeel, more depth and more body, and the possibility of how the second fermentation process would develop these wines really excites me. I want to add here that just about all the organic vins clairs I have tasted this year have been vinified in barrel which may add to the richness.

Vincent Charlot showing his Vins Clairs

I started off my vins clairs campaign at Vincent Charlot. I already wrote about his vins clairs last year, but then I had tasted them after several months of aging. The first time I tasted them this vintage was at the end of December when not all wines had finished their alcoholic fermentation yet. Vincent grows biodynamically, and just as in the vineyard he takes his time in the cellar. His wines take several months to complete their natural fermentations and his wines do not go through malolactic fermentation.

I have been lucky enough to taste Vincent’s wines again in February and it was amazing how they had developed, without ever loosing their purity and freshness. This made me realize just how alive his wines really are! His vins clairs will stay on their lees till the summer when they will be racked and bottled for the second fermentation. I hope to taste them again a few times before this happens to confirm my hunch that they will be different again as time elapses.

vins clairs taste better in the rain

Another biodynamic producer I visited is Leclerc-Briant. The House, founded in 1872 had been a pioneer in organic and biodynamic viticulture in Champagne. They continued to work the old fashioned way in the fourties relying on organic farming principels rather than chemistry, and from 1990 they started to work biodynamically. However, certification was not put into place till 2000, and the complete property (30 hectares) was certified by Demeter in 2008. In 2011, after the sudden death of Pascal Leclerc-Briant, the family decided to sell first 17 hectares of vineyard -15HA to Lanson and 2 HA to Roederer – before Roederer bought the rest of the property at the end of the year, only to sell it off again without its vineyards in 2012. The only exception were the the two vineyards attached to the buildings high up the hills in Epernay: La Croisette and La Chaude Ruelle. These vineyards, in total 0.7HA, is where the Leclerc-Briant family began its biodynamic experimenting and they are very much part of the story of the House. In the spirit of the brand, the new owners, Mark Nunnely and is wife Denise Dupré, have decided to continue to limit production only to organic and biodynamic wines also today. For this purpose they have purchased 8 hectares of vineyard which they are converting to biodynamic farming. However as these grapes are not certified they are currently sold to other suppliers. To make their wines they work with Roederer to buy the grapes of a few historical parcels from which single vineyard cuvees are made as well as several other organic and biodynamic suppliers. Not the most obvious choice, but one which stresses the House’s commitment to its roots and philosophy.

Eying out the sunshine in my glass!

The Chef de Cave today is Hervé Jestin, a talented winemaker who is known for his biodynamic practices, in the vineyard and in the winery. Jestin has a rather wholesome approach to winemaking and treats his barrels much in the same way as babies are treated in a nursery. He prefers wines are tasted away from the barrels so no negative energy can be transferred back to the barrels. This is why the vins clairs tasting with Leclerc-Briant was one of the most memorable ever – we ended up tasting the wines in the pouring rain looking out over the vineyards of the Chateau d’Avize. But even the rain could not dampen the joy I felt at tasting the wines who were vibrant and very much the expression of the different terroirs of Leclerc Briant’s growers. We started with a wine from Cramant, then moved on to a meunier from one of the historical parcels of the House; we tried the same wine without sulfur as well and the result was even more amazing. We did the same experiment with a Chardonnay from Montgeux in the Aube and even if the rain did not hold off I had plenty of bright sunshine in my glass!! Needless to say that I am very impatient to taste them as Champagnes in years to come…

Liederick the face of Le Roi Soleil

I returned to the Chateau d’Avize two weeks later to taste the wines of the two brands of the SAS le Roy Soleil who has their headquarters there. Once again Hervé Jestin is the winemaker and his approach to sustainable wine growing is well expressed by the two brands. Victor Dravigny is a Champagne brand where the grapes come exclusively from growers in organic conversion whilst the Folliage Champagnes are certified organic. The idea behind the two brands is to try and convince growers to convert and support them during their conversion which is a very noble goal indeed.

We once again tasted the vins clairs in the vineyards, but this time the sun had come out to play. To taste a vin clair in the vineyard where the grapes have actually been grown is a mind blowing experience; it adds an extra dimension to the wine, at least for me. We tried several wines with and without sulfur – which really is a very interesting experiment. Whilst some of the non sulfur wines were a little reductive, they opened up a lot quicker and showed more depth and purity. The final goal for the company is to make exclusively organic Champagne without the use of sulfites.
Both brands have made their first baby steps in the market recently and I believe the Champagnes will quickly receive the recognition they deserve.

A wee vins clairs party at Vincent Laval

I cannot talk about organic vins clairs of the 2013 vintage without mentioning Vincent Laval, the vigneron I visited several times last harvest. I knew before I arrived that the wines would be awesome – which may sound a little pompous and pretentious. However I had based this gut feeling on two very solid facts – firstly the juices I had tasted straight from the press last harvest, and secondly I had already tasted vins clairs with Vincent in previous years :-) Pompous or not, I was right – the vins clairs were amazing and as an added bonus I got to taste with 5 good looking Spanish guys and David Léclapart!!

Having tasted the grapes before harvest and then the juice, I recognized the parcels and loved the way the vins clairs reflected the original characteristics in a more developed way - a bit like a toddler turned into a teenager. I know I have to be patient but I KNOW these wines will turn into amazing adults with a definite WOW factor!!

Emmanuel Brochet drawing some vin clair

A last person I want to mention very briefly in this article is Emmanuel Brochet, another organic grower from a small wine growing village at the outskirts of Reims. Villers-aux-Nœuds only has around 40 hectares of vines today, but before the phyloxera crisis the village counted around 200 HA of vineyards. After the crisis, a lot of growers were reluctant to go back into vines, and instead opted for other agriculture crops or to have their land converted to housing plots.

Emmanuel’s ancestors were all round farmers, and when part of their land was put back into the Champagne appellation in 1962 they leased the land on which a vineyard was planted. In 1997, when the lease was up for renewal, Emmanuel decided to keep the land and have a go at grape growing. This makes him the first grapegrower/winemaker of the family, something which is quite rare in Champagne. Equally rare is the fact that his 2,5 hectares of vineyard are one large plot of land. His vineyard is located on the slopes of Mont Benoit and is planted with Pinot Noir, Meunier and Chardonnay. The oldest vines are still the originals, planted in 1962.

We tasted 4 vins clairs starting with the reserve wine – a solera in tank renewed by 1/5th every year – consisting of a blend of the 3 grape varieties. After this we tasted the 3 varieties out of barrel. Emmanuel wanted to show us that the wines resembled each other – in other words that the terroir characteristics overpower the varietal ones. For me this was a real revelation – partly because I had never had the opportunity to taste to taste 3 varieties from the same vineyard in vins clairs before and partly because we are almost ‘brainwashed’ into thinking in terms of varietals, always looking for generic varietal expressions.

My visit to Emmanuel had been completely impromptu – I tagged along with David and the Spanish guys after visiting Vincent – but it proved to be of enormous importance to me as it gave me yet again more proof that (micro) terroir really is significant in Champagne!!

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A few terroir driven Valpolicella producers at the Anteprima Amarone

At the end of January the 2010 Antiprima Amarone took place in Verona. I was lucky enough to be the guest of the Valpolicella Consorzio who also scheduled several visits in the region for us.

Amarone is the most prestigious wine from the Valpolicella area; it’s specificity is that it is a dry wine made from dried grapes. The most popular varieties used are Rondinella, Molinara, Corvina and Corvinone but another 10 traditional grape varieties are allowed as well.

Whilst the Valpolicella is a old wine region, with grape vine and wine history going back to the Romans, Amarone is a fairly young wine. The traditional wines of the region were the Valpolicella (a lighter, fruit forward and easy drinking wine), the Reciotto, a sweet red wine made from dried grapes – where the fermentation is stopped to preserve enough sugars, and the Ripassa – a fuller style red dry wine made by re-fermenting Valpolicella on Reciotto skins and lees.

Grapes drying in traditional wooden crates

The first Amarones were in fact accidents which happened about 50 years ago: the fermentation of a few Reciottos was not successfully stopped creating a dry, tannic and high alcohol wine. Compared to the Reciotto, the wine was bitter (amare in Italian) hence the name Amarone. Bitter or not, this new wine style caught on quickly, among locals as well as in the export markets and soon enough Amarone became one of Italy’s top wines, a place it shares with Piemonte’s Barollo and Tuscany’s Brunello del Montalcino. All three wines are made from local native grape varieties according to a strictly regulated production method and due to their great tannin structure they are excellent food wines which benefit from extensive aging.

Both Brunello and Barollo have been DOCG (Denominazione di Origine Controllata e Garantita – the highest AOP nomination in Italy), however Amarone only attained DOCG status from the 2010 vintage onward. And it was exactly this vintage which was shown at this year’s Anteprima. The Anteprima is a large En Primeur style tasting generally held the third weekend of January open to both the trade and for the public to present the new Amarone vintage. It is a great opportunity to taste through the multiple producers and assess the vintage overall – however I have to note here that young Amarone is not the easiest of wines on the palate. Its high acidity, big chewy tannin and elevated alcohol degree can have a numbing effect on even the most trained palates. Luckily most producers also displayed older vintage Amarone’s, which often more balanced and velvety then their younger counterpart – proving, at least for me, that Amarone is best drunk after at least 8 to 10 years of aging.

The day before the actual event, we had an in depth introduction to the Valpolicella region, the differences in terroir across the region and the characteristics of the indigenous grapes of the area.

According to Diego Tomasi, a Valpolicella terroir specialist, the region has almost as wide a variety of different terroirs as Burgundy.

Valpolicella vineyards around Marano

In the traditional area, the Valpolicella Classico, which is located between the Garda Lake and the city of Verona, there are 5 different valleys (Valle di Fumane, Valle di Marano, Valle di Negrar, Valle di Quinzano & Valle di Avesa), shaped a little like the fingers of a hand. Each of the valleys runs parallel with the Lake, running from the pre-alps in the north toward the Adige River in the South. Vineyards are planted at an altitude of 150m to 500 m above sea level, with the higher vineyards benefiting from a cooler micro climate. As Valpolicella grew in popularity, the area expanded, and now it also incorporates the hotter area from Valpantena to the the Val d’Ilasi further east.

The soils in the area are mainly sedimentary (limestone, clay, chalk) but a small minority(10%) has volcanic origins (Basalt). Since the soils are rich in minerals this adds an extra freshness to the wines. Large diurnal differences also make for good acidity. The vineyards were traditionally planted in Pergola system, and yields are generally pretty high (around 10,000 kg/HA and upward). A lot of growers are now converting to guillot training system, which is easier to work, and also gives a lightly smaller crop – thus increasing the quality. The traditional grape varieties such as Rondinella, Corvina and Molinara are thin skinned – which often makes for lighter wines (in style and color) and at the same time creates ideal conditions for the slow air drying of the grapes.

Tasting through the 2010 Amarones

Gaining a better understanding of the differences present in the area was a great help to get a grip of the wines at the tasting. Whilst Diego not particularly included the winegrower/winemaker as part of his terroir talk, I would (once again :-) ) like to include this fact here. As mentioned before it is eventually the winemaker who will decide on how (if at all) the terroir will be expressed. He will add the element of ‘soul’ of the terroir to the wine. And unfortunately I found that very few wines at the Anteprima had soul. Technically they were all more or less well made, but only very few really spoke to me…. I believe that the reason for this is that most wines were made in what I would call a “Parkereque” way. The focus seemed to be orientated toward a good potential Parker or Wine Spectator score making for a more or less homogeneous batch of 2010 Amarones with a bold structure, great fruit extraction and a healthy dose of wood. This way of winemaking tends to take the soul out of the wine, at least for me…

However, I did manage to pin down a few wines which really did speak to me. Luck, or positive terroir vibes had been on my side as the two wineries I had visited before the Amarone tasting did really focus on making “terroir wines with soul” :-)

Laura & Daniele Damoli

Damoli – i Merli is a small family owned winery in Negrar. The Damoli family came to Negrar from the Piedemont area and has been growing grapes in the area since 1643.i Merli, has been the family’s nickname as far as anyone can remember according to Laura Damoli. She is the first generation of the family to sell the wine made by her brother Daniele. Up till a few years ago all their grapes were sold to a local cooperative. However, when Daniele took over, he wanted to make his own wine. To do this he drastically changed the way the family used to work in the vineyard, which he now farms according to organic principles. The family has 1,5 HA of vineyards in the Negrar valley planted with Corvina, Corvinone, Rondinella and a little Merlot and they currently produce 4 different wines and have a total production of 5,000 bottles a year. The fact that Daniele chooses to add a little of Merlot to two of his wines, means these wines have been declassified to IGT (Indicazione Geografica Tipica) status. However in my opinion the Merlot definitely adds value, as it adds soul as it brings a point of difference. Whilst the Amarone was very nice indeed, I totally fell in love (and bought) a bottle of the Brigasco, an Amarone style wine made with the addition of 20% Merlot. The Merlot grapes are dried in the same way as the others, and later vinified in the Amarone way. But I feel the Merlot makes the wine just a little easier to approach and palate friendlier as it adds an almost crushed velvet texture to the wine.

Overall I was pretty amazed by the freshness of all the Damoli wines – they seemed to lack that earlier mentioned ‘Parkeresque’ heaviness. According to Laura this comes from the soils of the Negrar valley which are Tuffo Biancone – a mixture of clay, limestone and chalk. I believe that it is also Daniele’s way of working in the vineyard, where is looking to restore the biodiversity and the cellar where vinifies and ages his wines both in barrique and stainless steel tanks. He believes this this way of working allows him to express the uniqueness of his terroir in the best possible way.

Terre di Leone

Terra di Leone is named after the grandfather of Federico Pellizzari, a farmer who made wine from his 1 HA vineyard in the village of Marano. He passed on his love for the area and nature to Federico and his wife Chiara and inspired them to settle in Marano. In 2004 they created the 10 HA domain planted on volcanic soils at about 400m elevation. They opted for quite a dense planting system in Guyot in order to cap the production and later when they built the winery, they chose a gravity fed system. The couple produce 5 wines: a Valpolicella Classico (Re Pazzo), a Superiore, a Ripasso, an Amorone and a field blend Dedicatum produced in IGT. The Dedicatum is an amazingly fresh wine, produced from the 14 traditional grape varieties found in the region. It comes from Leone’s original 1 HA vineyard, which always has been planted as a field blend and it is a wine dedicated to him. Like most of Terre de Leone wines, the Dedicatum grapes are dried before they are cold soaked and undergo fermentation. After this the wine is aged just under 1,5 years in large French oak barrels (Botte Grande) before bottling. The Re Pazzo, a Valpolicello Classico, was the other wine which really stood out for me. It is made 100% in stainless steel from undried grapes, and creates a really fruit forward easy drinking wine. Chiara explained that the Re Pazzo really is the flagship wine of the company, as it expresses best what the region is all about.

Grapes drying in wooden crates at Le Bignele

Le Bignele, is another family winery in the Marano Valley. The Aldrighetti family has been growing grapes in Valgatare since 1818 but only started to make wines a decade ago. The family owns 8,5 hectares of vineyards planted with Corvina, Corvinone, Molinara & Rondinella in the traditional Pergola system at an elevation of 300 meters. The soils are a mixture of sedimentary and volcanic soil. Angelo is in charge of the vineyard, whilst his brother Luigi looks after the wine making, and their children Nicola and Sylvia look after the bottling and labeling and the commercialization. The family produce 5 different wines: a Valpolicella Classico Superiore, a Rosso Veronese (Sula) in IGT, a Ripasso, an Amarone and a Reciotto. I absolutely adored the old Amarone (2002 vintage) which Sylvia poured me at the Anteprima – it was my last wine and definitely one of the best I had tried at the tasting. It was also the only Amarone that had been decanted. The extra oxygen had made the wine super velvetty and very seductive.

And once again I also was seduced by the IGT wine – the Sula, a wine produced exclusively in stainless steel in the traditional way Valpolicella used to be made. At €4 a bottle it is the best value wine I tried and one I can highly recommend!!

Secondo Marco in a nutshell

The last producer I would like to mention here is Secondo Marco. I noticed the beautiful labels on my first day in the region. The modern style confused me and I assumed the label was the best thing about the wine. I found out at the Anteprima that I had been wrong; Marco’s wines definitely had soul and were of excellent quality.

Marco Speri is the son of Benedetto Speri, one of the legendary Valpolicella winemaker families. Benedetto worked together with the Bertani family to make and perfect the first Amarones. He had a very precise vision on winemaking in Valpolicella and his son Marco followed in his footsteps for about 25 years. However in 2008 he created his own brand – Secondo Marco – to make wines according to Marco’s vision. His vineyards are located in Fumane and planted according to a Y shaped Pergola system, a variation to the traditional system, which allows for better aeration, more sunlight and easier picking. Besides Corvina, Corvinone and Rondinella, Marco also planted 3 other indigenous varieties: Oseleta, Croatina & Pipionana.
In the winery he uses a combination of traditional and modern wine making techniques, and uses stainless steel, wood as well as old cement tanks he brought over from Tuscany. He feels that by fermenting in cement the wines are more likely to keep their sapidity and freshness, two essential characteristics of the the Fumane region.

Marco makes the 4 traditional wines of the region, a Valpolicella Classico, a Ripasso, an Amarone and a Reciotto. When he created his brand, he didn’t just put his mark on the vineyard and winery, he also invested a significant amount of time on designing the labels. Each wine has it’s own image to describe the wine. There is the elegant ballerina for the Classico, the stubborn donkey for the Ripasso, the weight lifter for the Amarone and the hare with his long ears to represent the Reciotto, which is produced from the ears of the bunches.

One can’t but feel that Marco has thought about every detail of his wines. I really liked the Valpolicella Classico, and believe the Amarone’s will be wonderful with a little more aging. The wine has a wonderful tension and energy and I am very much looking forward to try this wine again in another 5 years!

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St Vincent 2014 in Hautvillers

St Vincent parade in Hautvillers

It was unusually cold on the 22 January, the day St Vincent is celebrated in Hautvillers. ‘La St Vincent’ gathers the whole village together to give thanks to their patron saint for the harvest that was and to pray for another great viticultural year.

Hautvillers is one of the few villages in Champagne who celebrate the event on the actual name day of St Vincent rather than the weekend before or after. This shows how just about every Altavillois (and there almost 800 of us) is either directly or indirectly involved in the process of making Champagne. There are 52 full time vignerons in the village, but just about everybody has some vines they work after hours. Hautvillers has a long tradition of vine growing and wine making and is known as the ‘cradle’ of Champagne, as it was here, at least according to legend, that Dom Perignon first discovered sparkling wine.

Wine & Brioche are very much part of the celebrations

Every year, the St Vincent festivities start at the home of one of the Champagne makers. The members of the local confrérie, the fanfare and officials gather there around 9.30 AM; they have a quick toast to St Vincent before they start their march through the main streets of the village. A decorated old vintage truck bearing the colors of Hautvillers leads the parade. Members of the confrerie follow, dressed up in traditional Champenois clothing, carrying with them a pile of brioches, a barrel of wine of last vintage and the statue of St Vincent.The colorful procession is accompanied by the tunes of the the fanfare – a mixed brass drum band – and as it snakes through the streets of the village and along the way more and more join the parade which ends in front of the Abbey church.

St Vincent is in essence a catholic celebration dating from the he middle ages. At that time every trade had it’s own brotherhood or confreries named after the patron saint of the trade. For vine growers and wine makers this was St Vincent. The brotherhoods were in mainly responsible for social security duties, helping each other out in case a member had fallen to illness or been in an accident. With the revolution the confreries, as a lot of other catholic institutions were dismantled and abandoned, but they were given a second life after the first world war when communities gathered together to rebuild their villages after the debauchery of the war. From the thirties onward festivities have been revived and have been going strong ever since.

Blessing of the wine and brioches in front of Dom Perignon's grave

In Hautvillers, a group of young winemakers were the driving force behind this year’s celebration. They were the ones carrying the brioches and last years still wine (vin clair) to the the front of the church so they could be blessed in front of Dom Perignon‘s grave. After the blessing, the community was invited to share the brioches of the friendship and a glass of Champagne in the grounds of the Abbey. It is one of the rare occasions villagers have the opportunity to enter the Abbey grounds, which are private property of Moet and Chandon and closed to the public.

Before the award ceremony and reception a large fire, made from vine cuttings is lit in the main square of the Abbey. The members of the confrérie & the fanfare parade a few times around the fire, before everybody gathers in the old press house for the award ceremony.

Bonfire in the Abbey Grounds

In the ceremony, pruning certificates and a few other qualifications are awarded to locals who have passed them over the last year, and both the head of the conférie and the mayor talk about the viticulture highlights of the last year. 2013 had been an unusual year with very late flowering, but the hot summer made for a great vintage both in quality and quantity.

Both men also spoke about the Champagne Unesco Nomination which came just over a week before the festivities and the opportunities Unesco Herritage Status would have for the village – after all Hautvillers is the key village of the nomination.
In the crowd I was surprised to find out that not everybody was as excited about the nomination – a lot of people are worried about the regulations and restrictions which will come with the nomination…

Award Ceremony

After the speeches the brioches were passed around and the champagne flowed freely for the reception of the friendship. All the winemakers donate a few bottles to make sure there is enough for everybody. After the reception festivities continued over a sit down lunch in the afternoon followed by a more food and bubbles at the ball populaire at night.

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Terroir in Champagne:fact or fiction?

A few weeks ago I attended the third International Sparkling Wine Symposium in London. Sparkling wine producers, sommeliers and expert journalist gathered at Denbies Wine Estate to discuss the state of the Sparkling Wine Industry. In an ever more competitive alcoholic beverage market, the future for bubbly seems rosy; sparkling wine consumption is on the increase. It seems the category has been very successful in seducing new wine drinkers all over the world. One of the pulling factors seems to be the diversity in the category. Essi Avallan, MW, and the author of the latest edition of Tom Stevenson’s revised ‘World Encyclopedia of Champagne & Sparkling Wine’ illustrated this diversity in the opening tasting of the Symposium, which included rarities such as a Chilean Sparkling Pais, a Slovenian and Serbian Sparkling, the brand new Domaine Chandon India bubbles, as well as some more traditional sparkling wines. All wines were produced according to the classical ‘méthode traditionelle’ or second fermentation in the bottle method which was first introduced in Champagne almost 3 centuries ago.

The tasting was extremely interesting as it gave a great overview of what exciting projects are being undertaken in the fringes of sparkling wine world. I was particularly happy to see that the two Champagne’s Essi had chosen – the excellent Tarlant La Vigne d’Or 2003 (single vineyard 100% Meunier) and Henri Abelé Le Sourire de Reims 2002 were both terroir driven wines.

It was furthermore obvious from the day’s previous sessions that everybody was at least a little convinced that terroir does matter in sparkling wine . I say this as it seemed that the whole symposium was about finding alternatives to Champagne – which is still considered to be the holy grail of sparkling wine.
If the method of production and often the grape varieties used are similar this can only mean that terroir does matter as the unique combination of growing conditions, soil structure and weather in Champagne seems to be adding the extra special fairy dust or Champagne magic. In an attempt to unravel this magic
Richard Smart underpinned his presentation on ‘The present and future sparkling wine producing areas in the world’ with climatic data to compare other regions with Champagne today and speculated on how global warming could bring a new sparkling wine mecca in New Zealand’s South Island.

Part of the reason I had decided to travel to the UK and attend the Symposium was this focus on terroir and in particular a specific session on terroir in sparkling wine. But unfortunately this session was a complete wash out. Instead of Tom Stevenson chairing a real real debate on the role of terroir in the elaborate sparkling wine making process – something he must at least slightly believe in as he seems to have different criteria to rate Champagne than the ones used to rate to other sparkling wines – the session consisted of 3 presentations on whether or not‘terroir is the most important factor to produce quality sparkling wine’. This completely baffled me as this exercise seems just as surreal as designers giving presentations on the fact that the color yellow is the most important element in making green… By this I mean that the speakers focused on something completely unrealistic – ie trying to define the most important factor in a very complex composition. Composition by definition means that several elements are needed for the end result and when one tries to dull a composition down to one element one is completely missing the point as far as I am concerned…

Terroir Champagne Tasting at ISWS

Anyway, many of you will know that I strongly believe that terroir can play a role in sparkling wine and more specifically in Champagne. This is why I felt that the Symposium would be a perfect place to hold my first ever ‘Terroir Champagne’ tasting. This tasting was an intro to the Champagne Terroir project I will publish in April 2014 – where I speak about all the different terroir wines in Champagne.
For this first tasting I had picked 18 wines from different producers spread out over the whole Champagne area. Every producer I had picked works in a sustainable way in the vineyard focusing on making a living wine which expresses the essence of the place where it came from. Most of the wines I presented were either single vineyard wines, or the expression of a specific cru (village); only two wines were a blend across a few villages with similar soil compositions.

The idea was to show the differences and possible variety in the Champagne region by tasting an audience of sparkling wine experts traveling from south to north through the region. Over the last two years I spent here in Hautvillers I have realized that most renowned Champagne experts are not necessarily familiar with the diversity available in Champagne.

First of all most experts do not live in Champagne but only visit sporadically. Many of them do not speak French and generally they are most familiar with the large Champagne Houses (and their Cuvée Prestige) who dominate the export markets. By default this means that they have very little experience of single village (mono-cru) and single vineyard Champages. Most experts believe that there are common characteristics in Champagne (chalk soil, climate, hillside vineyards…) which make its wines stand out from the other regions but very few of them have a good understanding of the variety of terroirs in the region. It is a fact that even if Champagne’s terroir diversity is not dissimilar from Burgundy’s ‘climats’, that the prevailing idea has been that variety is less important as it will disappear in the blending process to divulge the House or vintage style. Whilst all of this applies for most of the prestigious Grand Marques, quite a few Vignerons Indépendants have chosen a different path and are choosing to make terroir wines – wines with a certain identity and footprint of the place they come from. This takes nothing away from the brilliant blending techniques of the great Chef de Caves – the wines they have created over the years have made the reputation of Champagne. However this more recent trend of making terroir wines is yet another way for Champagne to wine over and excite new consumers.

Posted in Caroline's Champagne, Champagne, terroir | Leave a comment