Frederic Savart from Champagne Savart

Frederic Savart from Champagne Savart

What can we say about this man - Frederic Savart. He is quite simply as charismatic, energetic and friendly as they come. He took over the small family estate based in Ecueil in 2005 and he has applied his energy and charm to his wines. Despite not speaking much English, we conversed perfectly well and he welcomed Australian's with open arms.  

Image:  Courtesy of Michael Boudot at Artisans du Champagne


What would be your dream job if you didn’t work in Champagne?


Describe one of your favourite food and Champagne pairings.

Turbot Fish, cooked simply with my 'Mont des Chrètiens' Blanc de Blancs Extra Brut

“Another of the highlights in this tasting, the 2013 Extra Brut Le Mont des Chrétiens (formerly La Dame de Coeur) is a total knock-out. A stunningly beautiful, vivid Champagne, the 2013 possesses remarkable depth. The flavors are bright and crystalline throughout. This is the finest Champagne I have ever tasted from Savart. The oak needs a bit more time to integrate, but the wine's potential is evident, even at this early stage. Sadly, there are just 500 magnums to go around. Dosage is 2 grams per liter. Disgorged February 2017.”
Antonio Galloni - 95 Points.

What’s your drink when no one is watching?

Mojito !!

If you could choose one person (dead or alive) to share a bottle of your champagne with who would it be?

My wife

What is your favourite restaurant or bar for drinking champagne in?

Charlie Bird in New York.

If you were going to seduce someone special with a bottle of champagne what would it be?

Krug Rosé

What’s trending in champagne right now?

Extra Brut and Brut Nature champagne

Who is your ‘winemaker to watch’ at the moment? Someone who is up and coming.

Philippe Jamesse (yes it is rumoured that Mr. Jamesse is working on his champagne).

What’s the biggest ‘faux pas’ you have come across with champagne?

Les "Gadoues" - This is translated as the "slush" that was conceived as fertiliser and brought in from Paris back in the early 1900's to spread across the vineyards in champagne.

Where is your favourite place to be in the world?

New York City!

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