Roses de Jeanne
Cédric Bouchard has been making wine on his own since 2000 on his newly created Roses de Jeanne estate.
Cédric doesn’t use any wood for his champagnes, preferring to ferment all of his wines in stainless or enamel-lined steel, since as a purist he thinks that the wood would ultimately add something that was not supposed to be there. The wines are made from hand-harvested fruit, crushed by foot and only the finest juice is retained (the rest of the less qualitative production being sold to the négoce). All of his wines are fermented with natural yeasts and see neither chaptalisation or dosage. The wines will go through malolactic fermentation and be racked only once prior to bottling.
Each wine comes from tiny parcels around Celles-Sur-Ources, the village where Cédric bouchard vinifies his wines.
He has also a very rare parcel of old Pinot Blanc vines called ‘La Bolorée’ with a very uncommon chalky soil for Celles-Sur-Ources and from which he makes an outstanding Cuvée, of which less than 1000 bottles are released per year. The smallest plot of the estate, however, is the Creux d'Enfer with only 4 little rows of vines making around 500 bottles a year. In 2014 he started to release a cuvee from ‘La Presle’, a small parcel in which he planted 10 different Pinot Noir rootstocks.
Côte de Val Vilaine, Brut, Blanc de Noirs -Pinot Noir
Côte de Béchalin, Brut, Blanc de Noirs -Pinot Noir
La Presle, Brut, Blanc de Noirs -Pinot Noir
Les Ursules, Brut, Blanc de Noirs - Pinot Noir
La Haute Lemblé, Brut, Blanc de Blancs -Chardonnay
La Bolorée, Brut, Blanc de Blancs -Pinot Blanc
Le Creux d’Enfer, Brut, Rosé de Saignée -Pinot Noir
Olivier Collin’s Champagne is in the village of Congy in the Coteaux du Morin, south-west of the Côte des Blancs. Collin gives credit to Anselme Selosse for inspiring him to become a vigneron after having studied law.
Olivier Collin owns vines in a 1.2-hectare parcel in a vineyard called Les Pierrières, in the nearby village of Vert La Gravelle, the vines here are 40 years old. In addition, he has some other Chardonnay parcels in Barbonne-Fayeland Congy, as well as parcels of Pinot Noir.
Collin farms his vines organically and winemaking here is as natural and non-interventionist as possible. Fermentation is carried out with indigenous yeasts. Both the alcoholic and malolactic fermentation are carried out in three- to six-years old barrels. The wine is not fined or filtered.
Les Roises, Extra-Brut, Blanc de Blancs
Les Pierrières, Extra-Brut, Blanc de Blancs
Les Maillons, Extra-Brut, Blanc de Noirs
Les Maillons, Extra-Brut, Rosé de Saignée
Les Enfers, Extra-Brut, Blanc de Blancs
David Léclapart is the fourth-generation vigneron, running his domaine located in the premier cru village of Trépail in the Montagne de Reims. When his father passed away in 1996 and his mother asked him to take over the estate, he agreed to do so only on the condition that he would be able to farm biodynamically. Since the 2000 vintage the estate has been certified biodynamic by both Ecocert and Demeter. David himself farms his three hectares of land divided among 20 parcels, guided by the principles of purity, energy, pleasure and ecology.
Dedicated to transmitting the individual characteristics of each vintage and vineyard into his wines, David does not use any reserve wines, and all of his wines bottled without dosage. While the cuvee Amateur and half of Artiste are made in steel tanks, the rest of the wines are vinified in old oak barrels, purchased from Domaine Leflaive in Burgundy. Malolactic fermentation is completed for all of the cuvées, in order to stabilise the wines and to minimise the use of sulfur. The wines are left on their fine lees until the following August or September, just before the next year’s harvest, and they are bottled without fining, filtration or cold-stabilisation.
🍀 ORGANIC / 🌙 BIODYNAMIC
L’Amateur, Extra-Brut, Blanc de Blancs Premier Cru
L’Artiste, Extra-Brut, Blanc de Blancs Premier Cru
L’Apôtre, Extra-Brut, Blanc de Blancs Premier Cru
L’Astre, Blanc de Noirs Premier Cru
L’Alchimiste, Extra-Brut, Rosé Premier Cru
Coteaux Champenois Trépail Rouge
Champagne Chartogne-Taillet was born of the union of Marie Chartogne and Etienne Taillet, both successors of two old Champagne grower families. In 1978, Philippe Chartogne took over the family vineyards, trained in Beaune he had learned the respect for the terroir and began the renewal of the estate putting an emphasis on each parcel’s distinct characteristics. Alexandre Chartogne, who worked alongside Anselme Selosse, is following in his father’s footsteps, further fine-tuning this approach. The estate counts thirteen individual vineyard parcels totalling 11 hectares in Merfy.
Alexandre put into practice Selosse’s ideas both in the cellar and in his vineyards of Merfy. The viticulture is centred on preserving the singularity of each terroir, the particular soil of Merfy (a combination of sand, clay and chalk) implies a lot of work in order to fully extract the minerality it carries.
Each parcel is vinified individually: some in stainless steel and a growing number in neutral barrels as well concrete eggs. The dosage levels have recently been decreasing here in response to riper fruit, resulting in a more vibrant balance and intensity.
Cuvée Sainte-Anne, Brut, NV -Chardonnay, Pinot Noir, Pinot Meunier
Brut -Pinot Noir (60%), Chardonnay (40%)
Brut rosé –Chardonnay, Pinot Noir (15 to 20% red wine)
Brut, blanc de blancs -Chardonnay (100%)
Heurtebise, Extra-Brut, blanc de blancs -Chardonnay (100%)
Les Alliées, Extra-Brut -Pinot Meunier (100%)
Les Barres, Extra-Brut - Pinot Meunier (100%)
Orizeaux, Extra-Brut -Pinot Noir (100%)
Les Couarres, Extra-Brut -Pinot Noir (60%), Chardonnay (40%)
Cuvée Fiacre, Brut -Chardonnay (60%), Pinot Noir (40%)
Françoise Bedel is one of the most emblematic figures of the Champagne biodynamic movement. Crouttes-sur-Marne in the far west of the Vallée de la Marne is far from being a famous part Champagne, but Francoise has made the most of the terroir and she gives to Pinot Meunier a unique taste. The vineyards are planted at 79% of Pinot Meunier, 14% of Chardonnay and the rest being Pinot Noir.
She relies on traditional and manual methods only, from the pressing of the grapes to the remuage.
Vinification takes place either in barrel or in enameled steel tanks, the wines are also strongly influenced by their long lees ageing: even the non-Vintage entry level Cuvée Origin’elle is aged for six years before disgorgement, explaining the markedly leesy character of her wines. She tries to produce less standardised wines and uses little reserve wine, so as to show the characteristics of the vintage..
The predominance of Meunier in these champagnes provides them with a certain breadth and roundness, and their long aging on the lees enhances their sense of depth.
🍀 ORGANIC / 🌙 BIODYNAMIC
Entre Ciel et Terre, NV -Pinot Meunier (60%), Chardonnay (30%), Pinot Noir (10%)
Origin’elle, NV -Pinot Meunier (75%), Chardonnay (15%), Pinot Noir (5%)
L’Âme de la Terre -Pinot Meunier (65%), Pinot Noir (25%), Chardonnay (10%)
Comme Autrefois -Pinot Meunier, Chardonnay, Pinot Noir
Dis Vin Secret -Pinot Meunier (75%), Chardonnay (15%), Pinot Noir (5%)