Club

In this Edition we delve into the influence of the wine vessel, notably concrete eggs and terracotta amphora. Concrete vats have been used by large commercial vineyards producing still wines since the 1960's but this appealing egg shape is quite new, particularly in the Champagne region. It is said that Michel Chapoutier in collaboration with French Producer Noblet, have been making concrete vats since the 1920s, birthed this new vessel and its gaining popularity amongst champenois. But why? Find out in this Episode.

In this Edition, we turn our attention to the 'Unsung Heroes' in Champagne and look at why they use lower dosage in their champagne. For us they are like the Clark Kent’s of the champagne world – They are the Superstar Growers these are the guys and girls who care about what they do and want you to see it in their wines. Which highlights, the first part of the theme – telling the story of ‘The Unsung Heroes’. The second part of our selection of your wines for this month focuses on dosage level and what that refers to on...

There are a number of tools the winemaker has at their disposal to create a unique character in their wines and resultant champagnes. This month we focus on the idea of ultra cool fermentation. Most primary ferments which take the grape must and turn it into a still white wine reach between 20 to 28 degrees and take a matter of days. Our feature houses this month purposely cool down the fermentation to approximately 12 to 14 degrees, which slows down the fermentation time but also allows the house to capture the delicate nature of the fruit and retain maximum...