Grower Champagne

How It Started

The Champagne region in northeastern France is synonymous with celebration, elegance, and prestige. The area’s winemaking roots date back to the Roman era, but it was the 17th century when sparkling Champagne began to capture the world’s attention. Credit often goes to Dom Pérignon, a Benedictine monk, who is mythologized as the creator of Champagne. While he refined techniques for blending and consistency, sparkling wine from Champagne was an evolving discovery shaped by science and innovation over time.

By the 18th and 19th centuries, large Champagne houses like Moët & Chandon, Veuve Clicquot, and Ruinart played a significant role in exporting Champagne's allure to aristocratic and international markets. These "houses" typically source grapes from various growers, blending wines to achieve a consistent style that defines their brand.

Grower Champagne: A Rising Star

Unlike the major Champagne houses, grower Champagne is crafted by the grape growers themselves. These producers grow, harvest, and vinify their own grapes, offering an authentic expression of specific terroirs. Such Champagne is often identified by the label code "RM" (Récoltant-Manipulant).

Grower Champagne emphasizes:

• Terroir: Each bottle reflects the unique climate, soil, and vineyard management of the grower.
• Artisan Craftsmanship: Small-scale production allows for more experimental and personal winemaking styles.

Champagnes from growers like Egly-Ouriet, Pierre Péters, and Jacques Selosse have gained international acclaim for their individuality and high quality.

The Champagne Region

The Champagne AOC (Appellation d'Origine Contrôlée) covers about 34,000 hectares, divided into five main sub-regions:

1. Montagne de Reims: Known for Pinot Noir, offering structure and depth.
2. Vallée de la Marne: Specializes in Pinot Meunier, which adds fruitiness and approachability.
3. Côte des Blancs: A hub for Chardonnay, contributing finesse and minerality.
4. Côte de Sézanne: Chardonnay-dominated, with softer and rounder wines.
5. Aube (Côte des Bar): Pinot Noir-focused, with a warmer climate influencing ripeness.

The Science Behind the Bubbles

The hallmark effervescence of Champagne is created through the traditional method ("méthode champenoise"). These are the steps that go into making all these delicious Champagne options: 

1. Primary Fermentation: Grapes are fermented into a base wine.
2. Blending: Multiple vintages, grape varieties, or vineyards may be combined for consistency or unique profiles.
3. Secondary Fermentation: Sugar and yeast are added before bottling. This "liqueur de tirage" produces carbon dioxide during fermentation, trapped to create the bubbles.
4. Aging: Bottles rest on lees (dead yeast cells), enhancing complexity and creamy textures.
5. Riddling and Disgorgement: Bottles are gradually tilted to collect sediment, which is later expelled.
6. Dosage: A mixture of wine and sugar (or none for brut nature) is added to adjust sweetness.

Why Grower Champagne?

Grower Champagnes offer a counterpoint to the uniformity of large houses. They are typically a more terroir-focused wine that expresses the unique characteristics of a specific vineyard or region, often with a distinct character varying from vintage to vintage. They also provide more sustainable and often organic or biodynamic options. Plus, it's always great when you get to experience the connection to the winemaker's craft! We would be happy to help you pick out a great bottle to have for the holidays to spend around the table with loved ones. 

Our Staff Picks

1. Jean Vesselle Oeil de Perdrix Brut

• Profile: Made from 100% Pinot Noir sourced primarily from Bouzy, this Blanc de Noirs has a delicate coral hue from brief skin contact (less than 24 hours). It offers aromas of orange peel, pink peppercorn, and floral notes like orange roses. 
• Palate: The wine offers a silky and refined texture. Its mousse is soft and persistent, delivering fine bubbles that create an elegant mouthfeel.  On the palate, expect vibrant acidity, notes of dried strawberries, and a hint of oregano, finishing with a saline minerality.
• Food Pairings: Complements grilled salmon, ahi tuna, or light white meats.

2. Aubry Brut Premier Cru

• Profile: A balanced blend (about 50% Chardonnay, 25% Pinot Meunier, and 25% Pinot Noir) from premier cru vineyards. It displays complex aromas of white flowers, almond, and a touch of honey, alongside a zesty citrus and green apple freshness.
• Palate: Medium-bodied with fine bubbles, offering a creamy mouthfeel. The palate combines fruity ripeness with brioche and mineral undertones.
• Food Pairings: Ideal with shellfish, creamy cheeses, or light appetizers.

3. Aubry Brut Rosé

• Profile: A rosé Champagne featuring a blend of traditional Champagne grapes with a portion of still red wine for color and complexity. Aromas of fresh red berries like strawberries and raspberries dominate, with hints of rose petals and spice.
• Palate: Lively acidity with flavors of ripe red fruits, citrus, and a touch of toasted bread.
• Food Pairings: Excellent with charcuterie, berry-based desserts, or even spicy dishes.

Let us help you select the perfect Champagne for your holiday festivities! One of our helpful staff members will be here to offer some great selections!