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In the fifth part of our Champagne Weeks today we are talking about the young champagne talent Jean Servagnat.
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As a reminder: Until the end of August, we will provide you with 7% Discount on all Winemaker-Champagnefrom 250€ purchase value. Please use the code: "CHAMPAGNERWOCHEN" at the checkout.
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Jean Servagnat
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Jean Servagnat is another great winemaking talent from Champagne in the Lebendige Weine programme. With Only 6000 bottles per year, he also only produces very small quantities. The winery is located in the Petite Montagne, a relatively cool sub-region of Champagne with a lot of rainfall, between Reims and Epernay. This region mainly produces Pinot Meunier the often overlooked and underestimated third main grape variety for Champagne.
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From manager to champagne winemaker
First, however, Jean Servagnat studied economics in Paris and London, and worked in this profession for some time before returning to his parents' vineyard in Coulommes la Montage. His longing for his homeland and viticulture was greater and so, back in the Champagne region, he began a parallel business. Oenology studies in Avize.
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In 2015, the time had finally come for Jean Servagnat to bottle his first own champagne. He cultivates Only 1.5 hectares - All biodynamic. Most of it Pinot Meunier alongside some Chardonnay and Pinot Noir. He does not use insecticides or pesticides.
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The grapes are harvested by hand, fermented spontaneously and then matured partly in wood and partly in steel. Servagnat uses thermo-regulated steel tanks to achieve a Maximum freshness and balance to achieve - here, too, his undogmatic approach in winemaking. His champagnes all come without filtration on the bottle.
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The style of Jean Servagnat
His "Gallipes des Couloummes" (a cuvée of 68% Pinot Meunier, 22% Chardonnay, 10% Pinot Noir) fresh, taut but also smoky and yeasty. Notes of light stone fruit and with fine, animating perlage. There is no sign of the 3.5g residual sweetness. A Complex champagne As an aperitif for friends of very dry wines and certainly also ideally suited to accompany food.
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No dogma
"I have no dogma for my wines", that is the motto. Because every year is different in terms of climate, not every fermentation is absolutely uniform. If you work as close to nature as Jean Servagnatthen intuition is essential when making wine. His unconditional will to understand nature better and better and to do it more and more justice in viticulture year after year is quite obvious - and thus to constantly improve the quality of his champagnes.
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The wines
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(68% Pinot Meunier, 22% Chardonnay, 10% Pinot Noir), AOC Premier Cru, Extra Brut, 3.5g/l dosage from reserve wines, 25-year-old vines, limestone soils at 150m altitude
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Les Meuniers Insoumis (i.e. the rebellious Meuniers)
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(100% Pinot Meunier) AOC Premier Cru, Extra Brut, 3.5g/l dosage from reserve wines, 30-year-old vines, limestone soils at 150m altitude
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(Chardonnay 44%, Pinot Noir 33%, Pinot Meunier 23%), AOC Premier Cru, Extra Brut, 2,3 g/l Residual Sugar
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Many thanks & best regards,
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PS: Have you already seen our new Search function tested? Pretty well. Do you have a suggestion for improvement? We look forward to hearing from you.
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PPS: Did you get this email forwarded? Here you can go to the Wine letter and receive a voucher for your first purchase.
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