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Jiles Halling's Blog

Jiles spent 10 years living and working in Champagne working for Moet et Chandon.

During that time, Jiles built up a vast amout of knowledge about all things bubbly, making lots of contacts in the region, and getting to know the people who've lived there for centuries while crafting their products with love and passion.

After moving back to the UK in late 2004, Jiles decided to bring this unique knowledge and contribution to the wider world.  The hidden secrets, the best champagnes and the insider knowledge that is not usually available through the normal channels, is now here for you.  Since March 2010, Jiles is once again based in Champagne, living in the small grand cru village of Verzy.

In this you'll find everything you ever wanted to know about champagne, the drink, the people, the region and the food.  Please enjoy your visit and please join in the conversation by leaving your thoughts in the comments section or liking us on Facebook.


 

Phylloxera-sign-3-300I came across this sign recently when I passed through the village of Villers-Marmery and it prompted me to do a little research into what happened in Champagne a century and more ago when phylloxera devasted the vineyards.


It’s been such a long time since the phylloxera catastrophe ( no that’s not too strong a word) laid waste the vineyards not just in France but across the whole of Europe that many people these days have never even heard the word  let alone know what it means.
Phylloxera (Daktulosphaira vitifoliae  to give it its scientific name – it is also known as Phylloxéra vastatrix) is a small insect that attacks the roots of vines and eventually so weakens the plant that it dies.

Phylloxera-sign-1-300It is believed that the bug somehow made its way across the Atlantic Ocean from the USA, possibly in a consignment of timber or some other wooden product. The insect was first notice in France in 1868 in the Languedoc and from there it spread across pretty much the entire country and into other countries. Its effects were disastrous; it destroyed huge swathes of vineyard and there was very little that the vignerons could do to stop it.


Throughout the 1870s the Champagne vineyards were not affected and the champenois must have hoped that they would somehow escape the ravages of phylloxera, but in 1880 the first sighting of the bug was confirmed in the village of Chassins-Trélou in La Vallee de la Marne. From there it spread in 1882 to Le-Mesnil-sur-Oger in la Côte des Blancs and the following year it arrived in the vineyards of Epernay and eventually was spotted in La Montagne de Reims in 1904.


To give you some idea of the progress of the pest 14 hectares in Champagne were infected in 1897, by 1900 the count was 600 hectares; two years later it was 2,000 hectares, 5,000 in 1907 and by the time the First World War broke out 6,500 hectares of vineyards in Champagne had been destroyed. It’s worth pointing out also that in those days there were only 12,000 hectares of vines planted in the whole of Champagne, so over half the region’s vines were ruined.


It was in the 1890s that the vignerons organised themselves in associations to try to figure out way to combat the infestation and the sign in the picture at the top of the page presumably dates back to that period.


As early as 1879 even before phylloxera was established in Champagne a committee  was set up to coordinate the fight against the pest. The majority of 26,000 registered vine growers, large and small,  joined the committee but in a sad turn of events the committee was disbanded because the vine growers suspected the large négociants of exploiting the situation to buy up, at knock-down prices, the vineyards that had been affected by phylloxera. Perhaps the collapse of the committee was predictable and inevitable given the tenor of the times. There was huge suspicion of the négociants which culminated not many years later in the riots in Aÿ in 1911.


A series of cool years at the end of the 19th century slowed down the onward march of phylloxera and perhaps people thought they would get off lightly, but when the spread of the bug resumed the vignerons found that there was no way of stopping the insects. They tried flooding the vineyards to drown them; they tried burning the vineyards, but equally to no effect. The method most widely tried was to treat the vines with carbon disulphide by injecting it into the soil with giant copper syringes. Unfortunately this was a case of the treatment being almost as bad as, or worse than, the disease itself. Carbon disulphide is highly toxic and highly inflammable too and definitely not something you want to go spreading in the soil, moreover it didn’t work either.


Fort-Chabrol-300The search for an effective treatment went on vigorously not least in the research centre set up by Raoul Chandon de Briailles in Fort Chabrol near Epernay. Eventually it was realised that American vines,  Vitis riparia or Vitis rupestris ,were immune, or at least resistant, to the predations of phlloxera and that by grafting  French vines Vitis vinifera  onto the American root stocks one could retain the characteristics of the European vines on a plant that would not succumb to phylloxera.


This then was the news for which everyone had been waiting  for 40 years and a programme of replanting was soon undertaken, although it was interrupted by the First World War. Little by little between 1900 and 1938 the native vines were dug up and replaced by grafts using the American stocks until, on the eve of the Second World War, there were just 95 hectares of native vines remaining.


Vignes-en-foule-300One good thing did come out of this terrible episode. Until the arrival of phylloxera vines grew very much at random (en foule –  ‘in a crowd’ - as the method is called). The new vines were planted in rows as we see them nowadays. This allowed animals and later tractors to work the vineyards which did a great deal to make the life of a vineyard worker a lot easier.
They say that every cloud has a silver lining, but for the vignerons in Champagne it must has been hard to see it back in the early years of the 19th century. 

 

Source material: article by Bruno Duteutre in Bulles et Millésimes http://www.champagne-news.com/1890-le-phylloxera-arrive-en-champagne/

BARRELS ARE ON A ROLL IN CHAMPAGNE

Barrels-300They say that if you wait long enough things come round in a circle and that seems to be true when it comes to trends in wine as well. Take champagne for example: a hundred years ago every champagne maker used oak barrels to age their wines, probably because they didn’t have many viable alternatives. Fast forwards a few decades and in the 1960s and 1970s almost everyone was throwing out their barrels and converting to stainless steel vats: purer, cleaner, easier to manage and, in short, the obvious way forward for any modern-minded champagne maker at that time.

Now, 50 years later, although stainless steel is still very much in evidence, it’s oak that is back in fashion in a big way. Perhaps it’s a reflection of the times we live in and the increasing pre-occupation with all things natural and wholesome which are often seen as belonging to days gone by. If the truth be told stainless steel remains an indispensable part of wine making but it’s not what people are talking about; stainless steel, or Inox as it’s called in France, just doesn’t seem to have ‘ the soul’ that more and more people are looking for.

Punts-300.jpgApart from being the name of those flat-bottomed boats that you propel down the river with a pole, the term ‘punt’ also refers to the indentation that is found in the bottom of many wine bottles.

But what is the punt for, if anything, and does the presence, or absence, of a punt give any clue as to the quality of the wine in the bottle?

Champagne Jean-Noël Haton: the best-known champagne that you’ve probably never heard of.

Car-300If you’ve never heard of Champagne Jean-Noël Haton and think you’ve never tasted any champagne made by this company based in Damery in La Vallée de La Marne, you may well be mistaken. In fact Jean-Noël Haton may just be the best-known champagne that you’ve never heard of. Confused? Let me explain…

The company dates back to 1928 and has grown to an extent that was probably way beyond the dreams of Octave Haton, the founder and perhaps even of René who expanded the company considerably in the 1970s. Today the family estate covers some 20 hectares of vineyard situated mainly in and around Damery with some plots in other parts of Champagne as well.

Jean-Noel-HATON-300There are at least two reasons for this remarkable growth and the most significant must surely be the drive and energy of the current head of the house: Jean-Noël himself. His idea of a quiet weekend is to spend the entire time driving a forklift truck to move pallet-loads of bottles to make more room in the storage area and in fact one could say that M. Haton’s work is also his pleasure. This would probably cause some friction in the family were it not for the fact that Jean Noel’s wife and son are also heavily involved in running the business, so despite the growth over the years Champagne Jean Noël Haton is still very much a family affair.

The other reason for the growth of the company could not have happened without the first. Rather than limiting the production capacity by relying solely on grapes from his own vineyards Jean-Noël decided to buy grapes from other growers around the region and with this extra production capacity he was able to supply many of the large companies who market champagne under their own name. That’s why if you’ve ever bought an ‘own label’ champagne – and let’s face it most of us have at one time or another – it’s highly likely that you tasted one of Jean-Noel’s champagnes – you’ve just never realised it was he who made it.

Pipes-300Now before you start thinking to yourself that champagne sold in big chain stores under their own label is not the best quality, think again. You have only to look at the medals and other awards that are regularly bestowed on own-label brands to see that nothing could be further from the truth. In fact these buyers can be some of the most demanding of all, but even they could not fail to be impressed with the winery in Damery; just one glance shows you that this is a serious operation. State-of-the-art buildings housing row upon row of new stainless steel, temperature controlled vats and not a speck of dirt, or dust to be seen anywhere. Even the hoses which are essential in every winery but which more often than not are left in disarray, are neatly rolled up or arranged in line at Champagne Jean-Noël Haton, yet another piece of evidence that Monsieur Haton runs a tight ship.

Whilst own label champagne remains an important part of overall sales the main focus these days is on the range of champagnes sold under the Jean-Noël Haton brand name

The range is broad, too broad to mention each cuvée individually, but from the Cuvée Classic a relatively young, but easily likeable blend of 60% Meunier and 40% Pinot Noir, to the 4 cuvées in the Extra range, the youngest of which has been aged 6 years, Jean-Noël Haton champagnes are beginning to get the sort of recognition and the awards that they deserve including two gold medals from the International Wines and Spirits Challenge in 2016

J-M-HATON-Extra-B-de-B-300J-M-HATON-Brut-Rose-300Add to this the fact that you’re sure of a very warm welcome from the team in Damery if you visit the maison and it’s safe to say that you’re sure of a great experience if you ever have the opportunity to try the champagnes from this dynamic, but (as yet) little-known house.

 

CHAMPAGNE HARVEST 2016

A BAD CASE OF WHITEVANITIS AND SORTING THE WHEAT FROM THE CHAFF

White-vansYou can tell immediately that the harvest is in full swing in Champagne. One tell-tale sign is the rash of white vans that appears all over the vineyards (OK there are a few grey ones too, but there are so many white vans that one suspects that Champagne is keeping the whole white van manufacturing business going)

Another sign is the busy roads. I use the term ‘busy’ loosely because anyone who lives in a major city or town would laugh out loud at what passes for ‘a lot of traffic’ here in Champagne, but nevertheless there are a lot more people around than usual. That’s hardly surprising seeing that it is estimated that close on 120,000 extra jobs are created for the period of the harvest: that’s not just the pickers themselves, but the caterers who feed the pickers, the people who transport the picked grapes and the plethora of other support staff that are needed.

Another sign is the crisscross pattern of black tyre tracks on the road where cars have driven through the sticky mass of juice that drips onto the tarmac from cases of picked grapes that start leaking on the way to the press house.

It’s an exciting time of year and it’s all too easy to let the heady atmosphere go to... well, to your head. This tendency is no more apparent than in the prognostications that everyone and their dog start making about the quality of the harvest, but once again this shouldn’t be too surprising. After all, it’s a rare wine maker who comes out and says “My wine is rubbish this year. Don’t buy it” (although to their credit Nyetimber, for one, did decide not to bother picking their harvest in 2012 because they felt the quality of the grapes was not up to their standards).

Wine makers and wine retailers are far more likely to emphasise the positive side of the harvest. A case in point is the claim recently made in the publication Drinks Business

2016 VINTAGE ‘BETTER IN ENGLAND THAN CHAMPAGNE’

It’s certainly true that France has had a lot of bad weather this year and that the UK has probably had the better of it, but whilst that is promising for UK wine makers, it is not a guarantee that the wine in one country will be better than the wine produced in the other. Mind you, you certainly can’t blame the English wine makers from wanting to get their claim in as early as possible – that’s just normal marketing practice.

However, most serious wine makers, whilst being optimistic about the quality of the grapes as they come off the vines, will tell you that until the first fermentation is done and the wine has had a few weeks or months to develop, it is simply premature to make any sweeping statements about whether or not the juice will make great wine. So, in just the same way as a grape picker has to select only the good bunches and leave any that have traces of rot, it pays to be selective in what you read in the wine media. Even ‘experts’ can get it wrong ,conclusions reached in haste can be mistaken and no one knows for sure what the passing of time will bring.

For example....

Decanter magazine has just announced that it has included Dom Pérignon 1975 into its Hall of Fame

But back in 1975 when they were harvesting the grapes there was little indication about how great the wine would turn out to be. In fact according to Decanter:

On paper, 1975 was not an ideal vintage. Spring was cold and budbreak late, though flowering took place in fine conditions. The summer was warmer than usual, with a few August storms.

Harvest began on 29 September and had to be completed fairly rapidly, as the weather soon worsened. A small crop produced wines high in acidity, which gave many 1975 Champagnes the structure for long ageing.

vinegarFinally, I can’t resist telling you two quick stories about a champagne maker I know who has a mischievous sense of humour and who delights in pulling the wool over the eyes of people who should know better. On one occasion he bought some white vinegar at the local supermarket and put it in the fridge the night before a tasting with some prominent journalists. The next day he served the vinegar, ice cold, as the first wine to be tasted. There were several comments about the ‘wine’ being too cold, a bit rough, or too young, or green, but only one taster suggested that it wasn’t really wine at all.

On another occasion the same champagne maker was visited by a very well-known wine writer. A range of champagnes were served but, unbeknown to the wine writer, wine 1 and wine 5 were the same. Wine No.1 received very complimentary remarks but wine 5 was said to be mediocre at best. Go figure.

As for the 2016 harvest, let’s come back in February or March next year and take another look at how the wines are developing.

PARTAGER LA MAGIE DES VENDANGES

OFFRE SPECIAL VALABLE JUSQU’A LA FIN DES VENDANGES

La vendange est l’aboutissement d’une année de travail et vos clients et revendeurs en France et à l’étranger s’impatient à en savoir plus. Ne les privez pas de la ferveur et de la magie ce moment emblématique.

La meilleur façon de partager ce moment avec vos différents publics est la vidéo et cette année vous aussi pouvez profiter de cet outil de communication puissant et efficace qui vous aide à

  • Soutenir vos importateurs et revendeurs - ils ont soif de vos nouvelles
  • Faire rêver vos clients à l'autre bout du monde avec un aperçu de votre univers.
  • Approfondir leur attachement à votre maison
  • Comforter l'image et les ventes de vos champagnes

Pour une période limitée on vous propose une offre spéciale pour le tournage d’une vidéo pour présenter votre maison, votre équipe et les points de différentiation qui font que vos champagnes sont uniques.

 VISUALISER EN BAS DE PAGE QUELQUES EXTRAITS DES VIDEOS DEJA REALISEES

La vidéo est un outil polyvalent à

  • Afficher les sur les réseaux sociaux
  • Mettre les en avant sur votre site web
  • Intégrer dans vos outils marketing pour présenter votre maison
  • Envoyer à vos importateurs et revendeurs afin qu’ils puissent à leur tour les partager avec leur clients et booster la visibilité de votre marque

Les revendeurs adorent les vidéos et ils en ont soif. Voici quelques-uns de leurs commentaires

ROYAUME UNI - Monforte Wines LTD,

The digital environment makes it possible for small producers to create incredible consumer enrolment with minimal cost

FRANCE - Société MILLESIMA

Véritable outil de fidélisation, la vidéo nous permet de garder le contact avec nos clients entre les périodes d’achats.

Hong Kong - Boutique Wines

I think (videos) are great and their appeal to the interested is unquestionable.

UK - Alliance Wine

I agree that videos can be a great sales tool, especially as we move further into the digital world. This is something our sales team would be able to use with their customers.

PRIX SPECIAL DE SEULEMENT €400 HT (prix normal €750 HT)

OFFRE VALABLE JUSQU’A LA FIN DES VENDANGES

Une vidéo d’une durée de 3 minutes -préparation du texte, tournage et montage inclus. Seulement €100 HT de plus pour le sous-titrage an anglais. Le sous-titrage dans d’autres langues est également possible.

On s’attend à une demande importante. Contactez-nous maintenant pour réserver la date qui vous convient.

On est bien conscient que vous serez fort occuper pendant les vendanges et nous nous efforcerons de plannifier la vidéo en avance afin d’assurer un tournage le plus rapide et lisse que possible afin de vous libérer pour vous concentrer sur vos autres responsabilites à ce moment clé de l'annee.

 Visualiser ici quelques extraits de nos vidéos

 

Contactez nous maintenant pour réserver une date ou pour tout complément d’informations

Mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Tel 06 47 73 89 65

Low-price-imageI am losing count of how many times wines (I am talking mainly about grower champagne in which I specialise) have been presented to prospective importers only to hear words to the effect of ‘I like your wines, but they’re too expensive.’

I think this is a pure cop-out and in my view it is an excuse that is trotted out to disguise the fact that there are way too many people in the wine industry who are either too lazy or who lack the skills to sell properly.

I suspect that many people will disagree with me and I admit that I see only one side of the story so I’d appreciate hearing from importers and distributors and retailers who can tell me why they think I’m wrong ( or perhaps, just maybe, think again about what their role is in the value chain).

Adding Value

That word ‘value’ is a good place to start to explain my point of view.

It is far too easy to assume that value simply mean a low price. The two are not the same.

In my view the sales person's job is to sell at the highest possible price consistent with the quality of the product. Sure you need some help from the producer to provide you with the basic selling arguments and information you’re going to need to sell to your customers, but the producer can’t provide you with the marketing tools if the ex-cellar price has been screwed into the ground.

Besides the role of the importer/distributor / retailer is to add value by convincing the buyer of the quality of the product so that the buyer is happy to pay the price asked so that everyone from producer to consumer has a fair deal. This is sometimes not easy and regrettably, so it seems to me, when faced with any difficulty the easy knee-jerk solution is to tell the producer that he/she must reduce the ex-cellar prices.

Beating the market

Another commonly heard comment from wine buyers in the trade is “The market price for your type of wine is only $X and that means we have to buy at $Y”

I respectfully disagree. This is too mechanist and unimaginative way to approach the issue.

I worked for many years for several major wines & spirits brands. It was always made clear by the bosses that results that were merely in line with the market performance were unacceptable. The people in the sales force – me included – were paid a good salary to exceed the market trends. If we couldn’t do that then management couldn’t see much point in employing us – better to just leave the market to determine the sales results. I think we can all agree that no CEO who wants to retain his job long would accept such a situation. So the sales force had to come up with ways to beat the market in terms of sales volume and sales value and that is exactly what a champagne ( wine ) producer expects from his or his import and distribution partners.

Consumer expectations

Yet another pretext for demanding low ex cellar prices is that “Consumers are more savvy these days. They know what the ‘right’ price is and that’s all they are willing to pay”.

Of course consumers want to feel that they have a good deal but that does not automatically mean a low, low price. You only have to look at the prices paid for some of the top brands to see this is true. Often a price that is slightly above the norm is intriguing for the consumer who wants to understand why. This is a great opportunity for any sales person to use their sales skills and provide the information, justify the higher price and leave the buyer/ consumer happy to pay a little more.

This is particularly true for champagne which is seen as something of a luxury purchase. Buying champagne whether it be for oneself, to share with friends or to give as a gift is an indulgence that is designed to give pleasure to the giver and the recipient. It’s illogical to believe that any buyer would chose only the cheapest price available – where is the pleasure and sense of self-worth in that? It is also illogical, and frankly damaging, constantly to think that marking prices down is the only way to sell champagne.

Two final points

1) Note that I am not advocating that anyone reduce their margins in order to keep the re-sale price as low as possible; quite the opposite in fact. What I’d like to see is better selling and marketing so that margins could be maintained at every level of the chain.

2) I’m leaving aside the question of whether or not the wine is good quality – we have to assume that it is because a) the importer has said he/she likes it and b) no wine sales person who offered wine that he/she truly believed to be poor quality would last long in business.

So that’s why I feel that the plea for the ex-cellar prices to come down and down again so as to re-sell as cheaply as possible is way too facile an approach that demands no skill and produces little or no benefit and little or no satisfaction.

Let me know if you agree or disagree and please say why.

US FlagThe US wine market has been growing for a number of years and, according to an article in Shanken News Daily, the growth is set to continue for many years to come.

Even though the estimated rate of growth is only 1.1% versus 2015 that still means an extra 3.5 million cases ( or 42 million bottles) in 2016!

Even better news for champagne is that sparkling wines are growing at a much faster rate: +6 % in fact, and total sales are expected to reach a total in 2016 of 225 million bottles.

Much of this volume increase is accounted for by domestic sparkling wine and, amongst imported wines, by prosecco – in other words, at relatively low price levels - but, at +7.7% in 2015, champagne sales volume is also increasing quickly

The best news of all is that in terms of value the USA overtook the UK in 2015 to become the number 1 export market by value.

You can read the full article here

http://www.shankennewsdaily.com/index.php/2016/07/08/15350/exclusive-u-s-wine-market-pace-grow-20-million-cases-2020/

 

Prorietaire - Recoltant

Tyson Stelzer, the Australian champagne commentator, recently posted a very detailed article about the state of the Australian champagne maket.

http://tysonstelzer.com/articles/growers-in-crisis-despite-record-smashing-champagne-year-down-under/

The article is full of data and charts and makes interesting reading if you're into statistics. However I was intrigued as to why, with so many topics raised in the article, Tyson chose to use the title Growers in Crisis?

Well, I think the topic is very relevant. In fact it deserves a closer look and when you do delve a bit deeper I think you’ll see that the situation is both better and worse than Tyson suggests...

The middle week of April has come to be called ‘Champagne Week’ here in Champagne: over 6 days some 18 different associations of independent champagne makers host tasting events at which anyone involved in the wine business can taste still wines from the previous year’s harvest (2015 in the case of this year’s events) and also a few of the champagnes made by each producer.


The events offer a fascinating insight not only into the wide and very diverse world of the small champagne makers  - with at least 10 wine makers in every association you could potentially meet 200 champagne makers, or more, if you have the stamina to visit every event - but also into the champagne making process itself and in particular to the complex skill of  blending which involves finding the perfect combination of still wines that will produce the result the champagne maker wants when the wine has been transformed into champagne and  is finally ready to sell at a date many years into the future.

Meunier-Institut-300
Each event and every association is interesting but this year I wanted to seek out some of the newly created associations of champagne makers and decide to visit the Meunier Institut at their event in Basiieux-sous Chatillon, a good 20 minutes’ drive outside Epernay down la Vallée de La Marne and consequently one of the less busy venues. As the name suggests the members of the Insitut are avid proponents of the virtues of Pinot Meunier (or just Meunier as we are encouraged to say now).


In the past there has been much said about Meunier  and  lot of it has not been very complementary:  ‘it’s rustic and lacks elegance’; ‘it has no finish and just disappears from the palate after a fairly short time’; ‘it’s OK for young blends but it doesn’t age well and it will never make great champagne’; it’s too sweet’. All these accusations and more have been levelled at Meunier, and perhaps – especially in the past -  there’s been some truth in all of them, although it should be remembered that Krug sets great store by Meunier and it always features significantly  in their blended champagnes – if it’s good enough for Krug it can’t all be bad.


However the members of the Meunier Insitut are no longer content with saying that Meunier is better than you might imagine, they’re presenting a different view of Meunier as a grape of great potential that can make superb champagne. Here are a few examples that may well make you want to take another look at Meunier.


Barnier-300Champagne Roger Barnier (Village: Villevenard)  100% Meunier Extra Brut
Just looking at the label is a delight for a real champagne lover – lots of information to absorb not least of which is the fact that the champagne is already a very respectable age although that is nothing compared to the age of the vines, the youngest of which were planted in 1955. Another thing that struck me about this champagne was how very light and floral the aromas were – quite the opposite of what you might have expected if you blindly default to the stereotypical view of Meunier as a varietal that produces champagnes that are pleasant but are fairly ponderous and simple.

Originel-300Champagne André Heucq (Village : Cuisles) Cuvée Originel 2001
Cuisles is prime country for Meunier: situated in a valley running perpendicular to the Marne River Cuisles is one of the rare villages where there is a layer of green clay (illite) in the subsoil that adds its own unique character to the wines.
 Actually this The Cuvée Originel wasn’t one of the wines that was being offered for general tasting so I was lucky to have the opportunity to try it and as a champagne from the 2001 harvest ( which was not one of the greatest)  it certainly gave the lie to the idea that Meunier champagnes don’t have any ageing potential. True it isn’t a pure Meunier because the blend is 30% of Pinot Noir, but there is still plenty of life and freshness is this excellent wine that must surely be thanks, in part at least, to the high proportion of Meunier.

Meteyer-from-decanter-300Champagne Météyer (Village: Trélou-sur-Marne) Brut Exclusif 2007, zero dosage
Interestingly this champagne was being offered from a decanter which opens up a whole new topic for discussion, but this cuvée would certainly be an eye-opener for anyone who thinks that Meunier wines are all too sweet. Yes, the natural fruitiness of Meunier does create a full, soft sensation on the palate that may give the impression of sweetness, but to the best of my knowledge the sugar content natural present in Meunier is no higher than in any other varietal.
This zero dosage champagne strikes a lovely balance between fresh acidity and soft texture in the mouth thanks to the character of the Meunier, the age of the wine and the fact that decanting has reduced the natural effervescence of the champagne.


The moral of the story?
As in all things to do with champagne and perhaps with wine in general: ‘Don’t accept what the accepted wisdom is until you have tried and tasted for yourself’.


The champagnes of the other members of the Meunier Institut are too numerous to mention them all here but there are all worth discovering. The other members are:
Eric Taillet (Village:Baslieux-sous-Châtillon)
Moutardier (Village : Le Breuil)
Xavier Leconte (Village : Troissy-Bouquigny)
Serveaux Fils (Village : Passy-sur-Marne)
Roger-Constant Lemaire (Village : Villers-sous-Châtillon)

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