The unique terroir of the Côtes des Bar expresses itself well in this vintage. The 2015 harvest has drawn to a close in Champagne and overall everybody is very happy with the results. The hot summer boosted the ripeness levels, and in the end brought forward the harvest dates by
Until recently national initiatives for sustainable agriculture in France have had little following. So why did the people of Champagne invest so heavily in their own sustainable labelling? And can they make the label meaningful? A Few Facts On May 12, 2014, The Champagne Bureau launched its own "sustainable" winegrowing
As the year draws to a close, and the base wines have finished their alcoholic fermentation the people of Champagne are excited about the 2013 vintage. Many had been worried by the late harvest dates; it has been 25 years since the harvest dates lingered into October. The development of
The Champenois have long struggled with the notion of terroir. Unlike nearby Burgundy where just about every vineyard has had its terroir defined, in Champagne one will often speak about the generic Champagne terroir: that which makes Champagne’s wines unique. Common elements of this generic terroir are the region’s poor,
t was bitterly cold and still dark when I joined the Saint Vincent Tournante procession just after 7:30 in the morning a few weeks ago. Eighty different wine alliances (confréries) from all over Burgundy had traveled here to join the hosting group, the Confrérie des Chevaliers du Tastevins in Châtillon-sur-Seine.
General Overview As everywhere in France, 2012 was not the easiest growing season in Burgundy with the weather causing general havoc. Burgundy suffered a few spring frosts just before flower set resulting in irregular flowering, hailstorms in late spring and early summer and atrocious wet weather for the most of
Ten months ago I decided to move to Champagne. Immersing myself in Champagne has been a slow process; it has taken time to scratch beyond the surface to find my way amongst the myriad traditions, rules and regulations that are the backbone of this region. But living here has allowed
This fall, instead of just talking about the Champagne Harvest, I decided to join the army of pickers who, every year, descend upon the region. In order to immerse myself in les vendanges (the harvest) I contacted Champagne Jacquesson, a small Champagne House that farms about 19 hectares of vineyard