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Olivier Horiot

olivier horiot winemaker in champagne

Olivier Horiot - the sympathetic winemaker

Champagne avant-garde

As inconspicuous as the person behind these sparkling wines as well as his labels may seem, Olivier Horiot should not be underestimated. He should urgently be counted among the avant-garde of Champagne. As a member of the association Terres et Vins it stands for the awakening of this traditional region. Since a few years ago, above all the young generation has taken up the cause of producing wines with a strong character, whereas the generation before mostly acted as grape farmers and thus as suppliers of the big wineries. Olivier Horiot has been on this path since the 2000 vintage.

Great sites as a pledge

The basis for his work is, of course, the vineyard. Thus, after a few years, he came to the realization and converted the farm to biodynamic cultivation. The diversity and characteristics of his vineyards are thus intensified.


More about Olivier Horiot

Besides the big three grape varieties - Chardonnay, Pinot Noir and Pinot Meunier - Olivier Horiot also relies on the approved but rare Pinot Blanc, Petit Meslier, Arbane and Pinot Gris. And this is exactly what Olivier is doing in the cellar. Each parcel is harvested individually, vinified and aged in small wooden barrels. This noticeably strengthens the idea of origin. If you get the chance to taste his wines at a Terres et Vins event, you can be sure that you will be able to enjoy them. vibrant and clear base wines to taste, one should not miss this event. Biodynamics leaves its mark here in a very impressive way.

Later, the blending of these barrels is followed by the traditional bottle fermentation. One renounces pretty much with all wines a Dosage, so that all champagnes with 0g and therefore Brut Nature bottled. The wines are offered both varietal and cuvée. A speciality is his Cuvée Solera Andalusian style, made from all the grape varieties mentioned.

Sparse and clear

His wines can be described as precise, austere, chalky, mineral and bone dry. Above all, they are a contemporary interpretation of modern Champagne that respects terroir, traditional methods and zeitgeist.

Written by Marian Henß
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