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Louise Brison
When you open the bottle, you are drinking a hundred years of family history. Champagne Louise Brison, founded in 1910 by its namesake herself, is now run by the fourth generation of the family, Delphine Brulez - an agricultural engineer, oenologist and member of „Les Fa'bulleuses“, a collective of exclusively female champagne winemakers.
The vineyards around Noé-les-Mallets in the Côte des Bar rest on Kimmeridge limestone - the same rock that characterises Chablis. Closer to Auxerre than to Reims, this southern terroir produces champagnes characterised by mineral precision and unexpected depth.
More about Louise Brison
Five years of patience - at least
While the Champagne law stipulates three years of ageing on the lees, the wines at Louise Brison rest for at least three years. five years on the lees. Delphine Brulez puts it clearly: at three years old, her champagnes are still babies. Only the additional ageing period develops the creamy texture and complex flavour for which the house is known. The À l'Aube de la Côte des Bar epitomises this philosophy.
Chablis terroir in a champagne glass
The Kimmeridge floors of the Côte des Bar are geological siblings of Chablis. Hidden in the limestone layers are fossils of the oyster Exogyra virgula - a 150-million-year-old heritage that is revealed in the glass as a fine minerality. 70 per cent Pinot Noir and 30 per cent Chardonnay grow on south-east-facing slopes between 280 and 320 metres above sea level.
Living soils instead of chemicals
Since 2017, the winery has been certified organic, Organic farming has been practised since 2011 and the results can be measured: The proportion of the beneficial fungal network mycorrhiza in the soil increased from 18 to 70 per cent under Delphine's leadership. She works according to the Simonit-Sirch method of gentle pruning - a third of the work in the vineyard is dedicated to the shears alone. Also Olivier Horiot, neighbour in the Côte des Bar, shares this conviction for living soils.
No compromises, no dosage
All champagnes are Vintage wines. All are Brut Nature - without dosage, without added sugar. Fermentation takes place in used Burgundy barrels with wild yeasts, and Delphine separates the musts more finely than usual in four pressings. The result: champagnes of crystalline clarity, in which terroir is not just a marketing term, but can be tasted. The Chardonnay de la Côte des Bar shows this with particular elegance.