Jacquesson Managing Director Jean Garandeau approaches the house on the Jacquesson estate

François Pinault, the French luxury titan, recently purchased champagne Jacquesson, one of the country’s hidden gems and a favourite of Napoleon Bonaparte. Darius Sanai pays a visit and speaks to the team

Champagne is an interesting phenomenon in the world of luxury drinks. For some, it is still an aperitif to be sipped before the real wine begins. For many others, a great champagne is a drink to be savoured and deliberated over. The production of champagne is more complex than that of still wine, giving ample opportunity for connoisseurs to debate and be fascinated. And a changing climate and more sophisticated farming and winemaking techniques mean that the best champagnes now are, arguably, the best champagnes that have ever been.

Into this mix, add the recent arrival of fevered discussions among collectors about size. Not size of bottle, which is still important (the common agreement is that a magnum has the perfect ratio of liquid to gas within the bottle for perfect ageing), but of producer. Unlike other fine wines, great champagnes can be produced by large corporate brands, but also by tiny farmers with small plots of land – the latter recently coming to the fore in public consciousness.

A view across the vineyards of what is one of France’s oldest champagne houses

Sitting amid this magnificent landscape (both figuratively and literally) is Jacquesson, an intriguing champagne house that has, for the past few decades, been a cornerstone of the cellars of many connoisseurs and collectors. Not big enough to be known as a Grande Marque, but not small enough to be a small grower, it made its modern-day fame by pioneering the creation of numbered, non vintage champagne (see The 700s below) and some incredibly complex single-vineyard cuvées made in tiny quantities (see The Tasting).

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One of the oldest of all the champagne houses, with one of the richest of what the French call patrimoines (roughly translated as “heritage”, but, in fact, meaning much more), Jacquesson is often cited as having been a favourite of the Emperor Napoleon. After its founding by the eponymous family in 1798, and what was probably the most significant celebrity endorsement in the world to date by the Europe-conquering emperor, who awarded the maison a gold medal in 1810, it lost its way a bit after the family sold it in the late 19th century, and through much of the 20th, before it was bought by Jean Chiquet in 1974 and handed down in 1990 to his sons, Jean-Hervé and Laurent, who began its revival. The brothers rationalised the range, focused on quality, reduced the quantity produced, introduced single-vineyard cuvées (ahead of the current trend for such wines)and, finally, led the way in the creation of the numbered cuvées, first released in 2004.

The cellars hold the 700s and the late disgorgements, which are kept for longer

And now, Jacquesson is just entering a new and extremely significant chapter in its patrimoine. The house was acquired in 2022 by François Pinault’s Artémis Domaines, a division of Groupe Artémis. The Groupe also owns Christie’s auction house, and Kering, which includes Gucci and Balenciaga. Artémis Domaines also takes care of Château Latour and a small selection of jewel-in-the-crown wine estates in France and California. Upholding the promise of its imperial birth, Jacquesson is now firmly a member of a new French empire – that of high luxury.

Frédéric Engerer is the straight-talking Managing Director of Artémis Domaines; having first managed Château Latour on its acquisition by Artémis Domaines, and subsequently other estates including the celebrated Clos du Tartin Burgundy, acquired in 2018. Engerer is also something of an unspoken sustainability pioneer: Latour was the first of the First Growth Bordeaux estates – the most exclusive club, comprising Châteaux Latour, Lafite Rothschild, Margaux, Mouton-Rothschild and Haut-Brion – to be certified 100 per cent organic, in 2019. Engerer is, understandably, proud of the acquisition.

Jean Garandeau

“We have been following Jacquesson for many years,” he says. “The way the Chiquet brothers, Jean-Hervé and Laurent, modernised the brand and increased the quality level of each cuvée in such a short time is tour de force.

“Creating the Cuvée 700 was based on a very simple and understandable concept with a very recognisable label; and at the same time, focusing on quality rather than quantity of crops, keeping very traditional vinification methods, increasing the ageing of each cuvée and reducing– if not eliminating totally – the level of dosage [added sugar]. This led to cuvées 700 that are very balanced, elegant, refined and with very distinctive styles for each of the fourlieux-dits [single vineyards].

The antique estate doors

“Moreover, Jacquesson’s small size as a maison producing 250,000 bottles per year, its strong vigneron culture and its image as “champagne for the wine connoisseur” are all elements very much aligned with our philosophy at Artémis Domaines and are very compatible with our other domaines.”

“So these are Pinot Noir grapes,” I say, knowledgeably, looking at some hopeful young bunches on a vine on a slope with a spectacular view of what seems like the whole of the Champagne region. Above us is a thick forest, packed with dozens of different types of trees, bushes and other vegetation. Below us, in a bread bowl, are swathes of vineyards, dropping down into a series of villages, leading to the town of Épernay, centre of the Champagne region. Beyond, the vineyards rise, once again to forests, beyond which land stretches to the endless undulations of la France Profonde

A progress check on a batch of 2018 Dizy Terres Rouge

I am with Jean Garandeau, appointed Managing Director of Jacquesson in 2022, and Vineyard Manager Mathilde Prier. “No, they are Chardonnay grapes,” Prier replies with a smile. I raise an eyebrow. This hillside, above the village of Dizy, is famous among wine lovers for producing some of the best Pinot Noir wines to go into the greatest champagnes. “It’s true that most of this area is Pinot Noir,” says Garandeau, sensing my confusion. “But it just shows that very special grapes can grow where you don’t expect them to.”

The Chardonnay from this vineyard makes Corne Bautray, a tiny production wine that has become one of the estate’s most celebrated, and which we will taste later. We continue on our tour of the panoramic vineyard area, ducking down one bumpy unmade track after another until we get to another vineyard. “This is all Pinot Noir,” says Garandeau, pointing around an area around the size of a couple of tennis courts.

The vineyards stretching to the forested hillsides

Jacquesson is a rare producer in several ways. It produces very small quantities of these single-vineyard wines – to the extent that they are not so much cult wines as secret wines, each market just getting a few cases to be fought over by collectors. The maison also does not make a rosé wine, nor a standard vintage champagne, which typically is a blended champagne made out of grapes of a single year. Apart from the single vineyards, the accent is very much on the numbered releases, or 700s, and their distinguished cousins, the late disgorgements, which are simply the same wines but held in the cellar, maturing in their live creative process for years longer.

The Jacquesson estate itself is in Dizy, one of the villages we saw from the hillside up above. There is a handsome house with a lawn and a small vineyard next door, and a tasting room with a vaulted ceiling. The cellars, like that of any champagne house, are extensive. Sitting in the tasting room, Garandeau tells me there is no plan to make dramatic changes at Jacquesson. “We are starting at a very high level, but we can fine-tune. We are very focused on understanding the terroir of each vineyard and, if possible, sourcing some additional great grapes to complement what we have. We can invest in facilities, improve parts of the process and, after one or two vintages, be confident to take decisions because we know the process a little better. We can also work to increase awareness among international wine lovers.

The spectacularly situated vineyards contain Chardonnay as well as Pinot Noir grapes

”There are no plans to turn the boutique grower into a giant, along the lines of more famous houses. “We have a boutique approach at Artémis Domaines, which is part of our culture, and which helps build on the future for Jacquesson,” says Garandeau. “Boutique is the future as well as the past.” There are, he adds, no plans to bring in additional ranges, or a rosé (the latter was discontinued by the previous owners) – a shame, as I am sure Jacquesson would make a rosé to rival Dom Pérignon’s powerful offering and the curiously (in the context of its other wines) delicate offering by Krug, both from houses owned by LVMH (majority-owned, in the case of Krug).

Read more: A tasting of Schrader’s legendary Napa wines

Garandeau also points out that tastes for champagne are changing. “In the past, people would go into a restaurant and want to start with a bit of champagne, and take whatever was served by the glass and not really question it,” he says. “Now, people are focusing increasingly on taste. People will get the full wine list and choose a bottle of champagne to share before the meal. And even when you see the selection of champagnes by the glass in many places, where 20 years ago you would just have the big brands, now it’s changing and there is much more variety. Champagne is being treated much more like wine.”

Vineyard Manager Mathilde Prier

With that, the first cork is slowly released from its bottle by Cellarmaster Yann Le Gall, and our tasting begins – although not before I reflect that one of France’s most sophisticated luxury brands is beginning a new phase in its patrimoine that could be just as interesting as those of its first decades.

The 700s

Jacquesson gained instant credibility among wine geeks, many of whom had previously considered champagne a second-class drink, when it replaced its entry-level non-vintage champagne with its numbered Cuvées 700 in 2004. Almost all champagne houses had, until then, produced a “non-vintage” champagne as their primary offering, blending wines of different years together without indicating which – most still do. The 700s were different, declaring by their numbering exactly which year the wine in the bottles was based on. This arcane detail immediately transformed perceptions: a champagne house that was not trying to make a generic non-vintage blend, like a whisky, each year, but instead proud that different years produced different types of wine, and saying so on the label. The fact that the wines, starting with Cuvee 728 in 2004 and proceeding up by one number each year, were of such high quality, also helped.

Jean Garandeau and Cellarmaster Yann Le Gall at the tasting

The Tasting: Notes by Darius Sanai

Cuvee 746

The latest of the 700 series. A sultry, thought-provoking and sophisticated wine: Catherine Deneuve in a 1958 Lancia Flaminia Sport Zagato.

the Jacquesson estate house, which dates back to 1798, when the maison was founded

Cuvee 741 Dégorgement Tardif

Released after extended ageing on its yeast in the cellars. A serious champagne to be enjoyed over an extended meal at your riverside château in central France, with Jacques Brel playing on your turntable.

The process of making champagne is more complex than that of still wine

Champ Caïn 2013

Recently released after 10 years maturing in the cellars. All Chardonnay: pretty yet powerful at the same time, like Béatrice Dalle in vintage Balenciaga.

Corne Bautray 2013

Another Chardonnay-based single-vineyard wine, this is intense, deep, thought-provoking and quite serious, like sitting with Simone de Beauvoir in Les Deux Magots.

A bottle of Cuvée 746, the latest of the estate’s treasured 700 series

Terres Rouges 2013

Exclusively Pinot Noir, and with something complex and not yet fully detectable emerging under its perfectly polite manner, like the first part of a meal with Jean-Paul Belmondo.

Vauzelle Terme 2013

If any of the Jacquesson champagnes resembles the maison’s most famous advocate, it is this, tiny production label. You take a sip and think you have mastered it, then it comes back at you from different directions. Like Napoleon, this will get ever better with age.

Photography by Brice Brastaad

Find out more: www.champagnejacquesson.com

This article first appeared in the Autumn/Winter 2023/24 issue of LUX

Thibaut Hontanx is the seventh Chief Blender of the historic Maison Courvoisier. Here, he speaks to LUX about the brand’s famous past, and the importance of celebrating the present

LUX: Can you start by telling us a bit about Maison Courvoisier’s history and why the heritage of the brand is so important to its identity?
Thibaut Hontanx: Courvoisier was founded by Félix Courvoisier in 1828. The brand was officially registered in 1843, and Félix then built the Maison in 1857, which still operates on the banks of the Charente River. He ultimately created the brand because he believed in celebrating the joy in the everyday, and this is something which still holds true for us.

When Félix passed away in 1866, he left Courvoisier to his two nephews, the Curlier brothers, who had lived in Jarnac their entire lives. They expanded the business internationally to London, and Courvoisier was awarded a gold medal at the 1889 Paris World Fair and its cognacs were then served at the inauguration of the Eiffel Tower.

LUX: Indeed, and Courvoisier has been served at many historical celebrations – it was also served at the opening of Moulin Rouge. Are there any upcoming landmark occasions in which you are planning to cement the presence of the brand?
TH: Next year will be a landmark year for Maison Courvoisier; we are thrilled to reopen our home in Jarnac in 2024 after more than a year of renovation work. Beyond our exciting Maison reopening, we will have more updates to share soon…

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LUX: Can you speak to the Maison’s Foundation 1828 project and your vision to support small business owners and entrepreneurs?
TH: Foundation 1828 is Courvoisier’s philanthropic platform. It provides meaningful financial and educational support to empower small business owners and entrepreneurs in underserved populations across the world.

In the US, we have established a multi-year partnership with the National Urban League, which is a historic civil rights organisation dedicated to economic empowerment, equality and social justice. Since 2020, Foundation 1828 has also contributed to a $1 million financial commitment over five years to assisting Black and minority small business owners and entrepreneurs in the U.S. This year and beyond, our Maison is aiming to expand its support globally.

LUX: What would you say to someone who has an appreciation for luxury drinks and spirits, but who does not usually drink cognac?
TH: I would say that our Collection of cognacs have something to offer for every taste preference. For spirits drinkers who are looking for a sessionable, refreshing cocktail, I would recommend that they try the Courvoisier Gala cocktail. This drink is very festive and gives people from all backgrounds and taste preferences an opportunity to explore the rich world of cognac through an approachable experience.

If you prefer a neat or on the rocks style pour, I would suggest trying Courvoisier XO Royal from our prestige portfolio collection of cognacs. Courvoisier XO Royal really embodies the roots of Maison Courvoisier through the vision of our charismatic founder, as well as its rich history of revered cognacs that graced the royal tables of Europe. Our ultimate expression, L’Essence de Courvoisier, is also great to enjoy neat.

LUX: Could you describe the significance of terroir in the production of Courvoisier cognac, and how it influences the flavour profiles of your Cognac/Blends?
TH: The significance of terroir is paramount, as it has a huge influence on the flavour profiles of our cognacs and blends. The fruity and floral style of our Maison has been defined by the successive generations of Chief Blenders as Cognac in Blossom. We deeply respect the Cognac region, where our art of making is rooted in harnessing, liberating, and revealing the spirit found in our terroir, crus, and oaks. This philosophy results in an exuberant cognac infused with the vibrancy of the Cognac region.

LUX: In the world of luxury spirits, what are some of the key trends you anticipate in the near future?
TH: I think there will be a continued focus on premiumization and heightened enthusiasm within the cognac category. At our Maison, I expect more experimentation with blends of older, rarer eaux-de-vie to develop our prestige and ultra-prestige segments of the business.

Read more: Entering Veuve Clicquot’s Garden of Gastronomy

LUX: You have a lot of tradition and history behind you. How will you ensure that you continue to appeal to younger generations in today’s market?
TH: We will continue to innovate offerings, introducing new and exciting blends and cognacs that align with evolving preferences, emphasising inclusivity and approachability. Our goal is to continue to offer a cognac experience that is welcoming and accessible to all.

LUX: Why was British artist and designer, Yinka Ilori, the right person to be the Maison’s ‘Ambassador for Joy’?
TH: Yinka is committed to making art playful and community-driven. Likewise, we believe in making the cognac experience a joyful one that can be enjoyed by anyone. We are continuing to redefine the cognac category by placing Courvoisier in consumption moments that are vibrant and vivid. Our work with Yinka continues to bring to life our brand world that is about savouring life’s pleasures.

Find out more: www.courvoisier.com

There is a vineyard in the heart of Napa Valley that is a legend among wine cognoscenti; and one wine estate above all others that is celebrated for the wines it makes from it. Darius Sanai embarks on a tasting of Schrader’s celebrated To Kalon vineyard Cabernet Sauvignons

Schrader’s wines come from the heart of the Napa Valley in California

Anyone who enjoys the world’s great wines will have been asked a variation of the following question by a friend or acquaintance who is not a wine drinker: why are they worth it?

Top wines cost hundreds or even thousands of pounds/euros/dollars a bottle. What is it about a liquid, opened and dispatched over the course of a couple of hours, that is so much better than other bottles of very similar liquid, on sale for a fraction of the price?

My favourite answer is that a great wine makes you think. It carves its own conversation and memory in your mind. It has a depth and breadth of complexity which starts, like any foodstuff, with your sensory organs (smell, taste, sight, touch), but which then transfers into your brain to engrave itself on your experience.

Great food also has sensory complexity (and can also be expensive and confined to the very wealthy). But wine has two qualities which are unavailable to food: a bottle of wine accompanies you and your companions during the course of a part of a day (rather than as a course in a meal), taking part and assisting in numerous conversations. And a great wine evolves, and has a different conversation with you over the space of a couple of hours. The greatest wines leave a city’s worth of impressions on your mind.

I was thinking of this during our tasting of Schrader Cellars wines. Schrader is one of the big names of Napa Valley Cabernet Sauvignon: if you are a hedge fund titan in New York, an oil magnate in Dallas or an entertainment investor in LA, you will likely know the winery.

Jason Smith, Master Sommelier at Schrader

The first three wines we tried – three of the winery’s flagships – were all from a legendary piece of land, the Beckstoffer To Kalon vineyard in Napa Valley.

Drive by Beckstoffer To Kalon on Highway 29, the main road bisecting the valley, and you would be forgiven for missing it. Unlike some of the spectacular vineyards of the region, perched amid hillside forests or on mountainsides, To Kalon is flat, on the valley floor, just an array of vines. But then, so are vineyards like those around Chateau Latour or Chateau Petrus or Chateau Cheval Blanc in Bordeaux. Visual appeal has no relationship to vineyard quality.

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Like a Burgundy vineyard, To Kalon has a number of different wine estates making wines from its esteemed grapes; Schrader is probably the most celebrated. But what makes Schrader, as well as this vineyard site of To Kalon, so special?

The To Kalon vineyard is on the valley floor of Napa, touted by forested mountains

Jason Smith, the urbane, cosmopolitan General Manager of Schrader, with whom we had our tasting, is too modest to give a direct answer: it’s a combination of the vines and the winemaking. Smith is a rarity in that he is a Master Sommelier running a prestigious winery; and as such has real insider knowledge of the fabulous restaurants which manage to get their hands on a small stock of Schrader wines. He says the wines are best drunk over dinner with a small group of friends; although the wines weave such a conversation we would be happy to drink them alone.

Tasting notes by Darius Sanai

Schrader Cellars Heritage Clone 2019

So many layers wash over your senses when you sip this wine: as soon as you think you have separated and worked out the different elements, more arrive to replace them. If it were an artwork, it would be a late-period Rembrandt: on first note, a portrait of a person, then you notice the eyes, the unfinished sleeve, the posture; keep looking, and keep sipping, and more nuances appear and others disappear. Unlike a Rembrandt, this will improve over time: its conversation will be even more fascinating in 2029 or later.

Schrader Cellars CCS 2019

The To Kalon vineyard is cooled by breezes and fogs coming in from nearby San Francisco Bay

Schrader is very scientific over which parts of the To Kalon vineyard make which of its wines. CCS is made from grapes from nearest the centre of Napa Valley itself, near the river. The soil is full of mineral deposits, which apparently make the wine balanced, lifted. My impression was of a wave of blues, greens, greys and reds; its conversation was playful yet intellectual, never too heavy, but always very precise. It reminded me of a Chagall; not one of his sadder paintings, but a more joyful work, figures flying, but always with a poignant poetry behind it. Again, I would keep my next bottle for a few years, as this conversation developed as the evening went on.

Schrader Cellars RBS 2019

For me, the most famous of Schrader’s wines and the only one I had tried before, in various different vintages. This is not a wine that hides its qualities behind its coat. It is made from the warmest part of the vineyard, and Napa does get very hot in summer, although To Kalon is mitigated by both the fact that it is near the cooling effect of the Bay, and that the valley floor has cooling fogs flowing in from the Bay and the Pacific, which can also keep sunshine off. So with the richness comes a balance. Still, this is a showcase wine with power and wow factor: a Damien Hirst sculpture of a wine, a showcase. I would drink this anytime from now, but ensure Alain Ducasse was around in my kitchen to cook up a tenderloin with foie gras or alternatively a morel mushroom casserole with plenty of truffle and parsley, to accompany it.

Read more: A tasting of Vérité wines with Hélène Sellian

Double Diamond Cabernet Sauvignon 2019

The wine made for people who can’t afford or don’t want to broach the fabulously expensive wines above, I expected Double Diamond to be a bit of a disappointment, like the second wines of top Bordeaux chateaux are sometimes. But hell no. Although it’s made from 100% Cabernet Sauvignon, like all the wines here, Double Diamond is sourced from outside To Kalon (but within Napa Valley), and it’s altogether a different conversation. Open, delicious, very sophisticated in its own right, perhaps less demanding of your attention and conversation than the artworks above, which require the limelight; ready to drink now and not really needing a food accompaniment. A mid-career contemporary artist, perhaps Flora Yuhnkovich, enjoying their success.

Find out more: schradercellars.com

Pierre Seillan has crafted Vérité wines since 1998. Under Pierre’s leadership, Hélène Seillan stepped into the role of assistant winemaker at the estate to ensure the legacy of the wine is maintained for the next generation

The French-American father-daughter team running Vérité make some of the world’s most sophisticated red wines, inspired by French classic styles, from vineyards in Sonoma, California. Darius Sanai catches up with Hélène Seillan to sip through a glorious portfolio

Like with most luxury goods, France has long been the global reference point for fine wine. If you are hosting a banquet for a monarch, your default is to serve something French; similarly, if you are gifting a wine to someone whose tastes you don’t know, the default is to go French.

Knights Valley Vineyards

And yet, just like the rest of the luxury world, there are major players from elsewhere. Red wines from California and sweet whites from Germany, to give just two examples, can command the same or even higher prices than great French wines. And they are made in different styles.

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So what would a tasting of one of California’s most celebrated red wines, with a French name, Vérité (meaning “truth”), with individual wines called La Joie, Le Désir and La Muse respectively, conjure up? To add further intrigue, Vérité’s founding vigneron Pierre Seillan is French, and our tasting was conducted by his daughter and the current custodian of the estate Hélène Seillan, who is entirely bilingual, her life straddling her family’s native Bordeaux and her adoptive homeland of California.

Vérité’s 20th Anniversary Gift Pack

Vérité’s wines are made not in California’s celebrated wine valley of Napa, but in the next valley along, closer to the Pacific Ocean, Sonoma. Each of the three is made with Bordeaux grapes: Le Désir is based on Cabernet Franc, La Joie is based on Cabernet Sauvignon and La Muse is based on Merlot. The wines regularly get top scores of 100/100 or thereabouts from the wine world’s critics.

Vérité was born through the friendship of Pierre Seillan and Jess Jackson when Jackson asked Seillan to visit Sonoma County in 1997

Hélène herself is delightful (like her wines) and sparkling (unlike her wines). She has the glamour and charm of a French luxury leader, but the easygoing directness of a California winemaker.

Hélène says working with her father is both inspiring and enjoyable, and she shares his view that “the most important part is the vineyard”; that soil and nature are essential to the creation of a fine wine.

Would the wines be the same blend of French sophistication and California brilliance? In a word – yes.

The home of Vérité in Sonoma, California

A tasting of Vérité wines with Hélène Seillan; tasting notes by Darius Sanai

Vérité Le Désir 2019
A 1970s Chanel ball gown, worn down the flowing staircase of a Loire château, still owned by its pre-Revolution aristocrat. This is a wine that will live forever.

Vérité Jackson Park

Vérité La Joie 2019
A classic 80s power suit worn by a woman CEO breaking through the glass ceiling: complexity, intrigue, delicacy, balance and nerves of steel, and a harbinger of many things to come. We would buy and keep this for decades.

Vérité La Muse 2019
An astonishing wine that you would serve to a president at a banquet at the Élysée Palace, and also happily drink at Le Club 55. Delicious and rich and striking.

Pierre Seillan has challenged himself with crafting wines from diverse terroirs, using the same approach to capture the unique expressions of Sonoma County, Bordeaux, and Tuscany in each vintage

Vérité La Joie 2013
With a few more years, La Joie is the same but with more layers, more experience. The intriguing thing about these wines is that, while they are as complex as almost anything from Bordeaux, they don’t go through those very French adolescent periods of being difficult, uptight and grumpy.

Read more: Tasting with sustainable Napa wine producer Beth Novak Milliken

Vérité La Muse 2007
Wine snobs don’t think it’s OK to have favourites – you can say a certain wine “shows better” than another. Hélène is no wine snob, though, because I told her this was my favourite wine of the tasting and she laughed. Maybe it’s the age, a sweet sixteen, but it had the freshness and richness of the first four, with a kind of perfumed soulfulness that was all Billie Holiday.

Sonoma County is one of the most diverse wine growing regions due to its proximity to the Pacific Ocean and the climate flows from West to East

1998 Vérité
This is a library wine, no longer easily available, showcased in this tasting. For me it tasted like an aged Grand Cru Burgundy (even though those are made from a different kind of grape), silky, subtle, gently revealing itself. At 25 years its no longer bold, like the others, and merits sipping over foie gras (or grilled chanterelles on a biscotte-type toast, if you prefer) while musing out of the French windows of your chateau in La France Profonde, looking at the rain washing over your long lawn, in the autumn.

www.veritewines.com

Vérité wines are occasionally available from stockists around the world: check www.winesearcher.com for details

Argonne Aÿ Grand Cru 2013

Ella Johnson visits the oldest family-owned champagne house, Henri Giraud, to taste some of its celebrated cuvées, and hear about the importance of the use of sustainable oak from local forests in its unique ageing process, with twelfth-generation owner Claude Giraud and winemaker Sébastien Le Golvet

Henri Giraud has been producing champagne since 1625 and is still owned by its founding family – a rarity among Champagne’s oldest houses. Together, twelfth-generation owner Claude Giraud, and winemaker Sebastien Le Golvet create their celebrated (and very expensive) champagnes which combine richness, freshness, and saline qualities, from their vineyards in Äy, on the southern cusp of the Montagne de Reims, in the heart of the Champagne region.

Claude Giraud, CEO of Henri Giraud is the 12th generation to lead the estate

The richness comes from the pinot noir grapes, which are warmed by the sun on the south-facing slopes of the Montagne. The River Marne, flowing past the property, provides their wines’ freshness; and saline and mineral qualities come from the 200 metres of pure chalk beneath the soil.

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But their champagnes have something else. They are fermented and matured in oak barriques (small barrels) sourced from the Argonne Forest, which stretches from the flatlands of the east of the Champagne region to the hilly border with Lorraine. The forest has been at the heart of European history for millennia and, for each bottle of the Argonne cuvée sold, Henri Giraud plants new two-year-old oak trees and maintains them for five years to replace the oaks they fell to create their barriques.

Henri Giraud is committed to replanting and maintaining the same number of oak trees that they use to create their barrels, in order to ferment their champagne

So-called ‘kings of experimentation’, Giraud and Le Golvet have identified ten different terroirs in the Argonne Forest, which they use to intensify the complexion of their wines. They know that if they create barrels from the oak trees which come from a plot called Les Châtrices, for instance, the wine will have a lot of “sharpness and tension”, they tell me. If they use another terroir in the forest, Lachalade, “it will be richer and rounder”.

Sébastien Le Golvet has been making champagne at Henri Giraud since 2000

Le Golvet prefers to vinify the majority of his wine in these oak barrels. He meticulously tastes and memorises each one – 1,200 in total – in order to produce the perfect blend. It would be more efficient to produce the Maison’s 300,000 yearly bottles of wine in tanks, of course, but efficiency is not the endgame. ‘When Sébastien creates his wine, he is like an artist in front of a painting. He can create different colours. The result is just in a bottle,’ says the Maison. The remaining ten percent is vinified in egg-shaped amphorae, made from sandstone, which provides the fruitiness for which the Henri Giraud Dame-Jane rosé cuvée is famed.

Fût de Chêne MV17

Champagne Henri Giraud has changed since Le Golvet took the winemaking reins from Claude Giraud in 2000. ‘Claude’s wine was much richer.’ I am told. ‘Sébastien is more precise, young. He has a different style. The more difficult the vintage, for Sebastién, the better it turns out. It’s the challenge. But both want to try new things each year, to discover more and more terroir’.

Read more: A tasting of Dalla Valle wines with the owners

It is fitting, then, that neither Le Golvet or Giraud is able to choose their best wine to date. ‘I like to say that the best wine we have ever produced is the wine we will produce tomorrow. The wines become more precise each time.’

Henri Giraud has been producing the finest champagnes since 1625

We sample their Fût de Chêne MV 17 and Argonne Aÿ Grand Cru Brut 2013 in their tasting room. These are huge, rich champagnes despite the balance and limpidity, and Giraud breaks out a box of the perfect match for them. Not foie gras (which we would in any case have declined) or an aged Pecorino Romano cheese (which would have gone rather nicely), but some Cohiba Behike cigars. The king of cigars went rather well with this, Champagne royalty.

Find out more: champagne-giraud.com

Left to right: Naoko and Maya Dalla Valle

We taste some of the most admired vintages of Napa Valley, through the decades, with two generations of the owning family of the Dalla Valle estate, Naoko and Maya

Naoko and Maya Dalla Valle make some of the most magical wines in the world. From their vineyards in Rutherford, in California’s Napa Valley, the mother-and-daughter proprietors of the eponymous winery create red wines which combine perfume, subtlety, style and power, that have become cult acquisitions for collectors. They also score high in the increasingly important sustainability stakes, as all the estate’s vines are farmed organically.

Dalla Valle was started by Naoko and her husband Gustav in 1986; it shot onto the wine world map in the early 1990s, when Robert Parker, the super-critic and then the man who could make or break a high-end winery, gave a perfect 100/100 score to their flagship wine, Maya.

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As well as being their most prized wine, made from their best vineyards, Maya was their daughter, then a baby. Thirty years later, Maya is the winemaker and increasingly active in running the estate. Parker no longer makes or breaks a wine’s image, but standards are still the same. The Dalla Valle wines, made of Cabernet Sauvignon and Cabernet Franc, come from vineyards on the Rutherford Bench, just above the valley floor of Napa and home to what wine enthusiasts would call some of the best “terroir” in the region, which now produces some of the world’s most expensive wines.

The two wines we tasted on our Zoom tasting and chat are celebrated for an elegance, complexity and sophistication that is not always found in the great (in every sense) wines of the Napa Valley. Below are short extracts of our conversation, and our tasting notes.

LUX: Can you go back in time and tell us about making your first wines?
Naoko Dalla Valle: We created the Cabernet Sauvignon in 1986 commercially. Then 1987, we purchased more land from the neighbour and we planted additional about five acres of Cabernet sauvignon. And that turned out to be the best vineyard on the property and then we combined with that highest quality of the Cabernet franc we produced, and decided to create this special wine called Maya. People think she is named after wine, she came first! We immediately got noticed by Robert Parker and we immediately started getting very high scores and then by 1990, we got 99 points. For the 1992 vintage, we received 100 points from Robert Parker, we were the second winery in America to receive that score. That put us on the map. We have been fortunate to be able to maintain the quality.
Maya Dalla Valle: I would also point out the fact that, my father unfortunately passed away in winter, December 1995. So shortly after we had learnt about this 92 vintage Maya, so it was also a very sentimental moment but also for my father, he passed knowing that we were going to be ok. I am first generation American, both my parents came from different countries [Japan and Italy]. My mother had the choice to sell the winery and go back to Japan to work. We had family there, she could have easily have done that, but she had grown a fondness and a deep love for our property and the vineyard and land and winemaking, that she really took this business to next level.

LUX: What makes your terrain special?
Maya Dalla Valle: We are on the east side of Napa Valley, and it is about 500 feet elevation at the peak. What’s interesting is that this little bench that we sit on is a result of a landslide that occurred four million years ago, from volcanic origin, so we have volcanic iron rich bedrock soil… things are constantly moving. We often see these small boulders pop up in the vineyard each year through the surface. It makes us wonder sometimes if we are farming rocks or farming grapes.

Maya Dalla Valle and her corgis

LUX: You represent a generational change of winemaker. Has there been a generational change of consumer preferences?
Maya Dalla Valle: The younger consumer is not the same kind of buyer as the previous generation. They seek more authenticity and are able to connect with your brand. Then they become more loyal. You need to show them what you are doing in a way they can feel like they connect with you. We talk a lot about our sustainability, we are organic, we did organic certification for our vineyard to show accountability of what we do.

The tasting: (notes by Darius Sanai)

Dalla Valle Maya 1990
Scents of black olive, truffles, perfume top notes, a wine you could wear to the ball at the Chateau de Versailles. At the same time it is rich and dense, but not at all heavy, on the palate. Tastes develop in the mouth for a long time. One of the great wines of the world today, at 32 years old, but I would like to try it again when it is 64. The star of the show.

Dalla Valle Cabernet Sauvignon 1992
Very deep, layered wine, stratified, almost. Lots of muscle, black fruits and herbs. One for Kobe beef, simply grilled, on a Friday evening alone.

Dalla Valle Maya 2010
Like a young Russian prince wearing a cloak. Beautiful but quite closed to start with; opened up after half an hour of conversation, to reveal a complex, surprisingly delicate personality.

Dalla Valle Vineyard

Dalla Valle Cabernet Sauvignon 2010
Quite different to the Maya, remarkable that it is grown from land so nearby. Full and rich, black fruits and mountain herbs, and a zinginess that makes it quite distinctive. To share with an old friend, in your mountainside ranch in Wyoming.

Read more: Luxury Travel Views: Royal Champagne Hotel & Spa, Épernay

Dalla Valle Maya 2018
Expected this to be very closed, as it’s so young, but this is like walking into a jewellery shop, with a multitude of colours of flavour. Dazzling stuff, and you would drink it while celebrating your latest deal, but with a hint of guilt, because it will plainly be so much better in decades.

Dalla Valle Cabernet Sauvignon 2018
A rich Napa cabernet, meaning power and weight, and also with a lightness, meaning people who prefer elegant wines will also enjoy it immensely, particularly over a meal of grilled miso vegetables on the terrace of your Umbrian palazzo on a coolish May evening.

Find out more: dallavallevineyards.com

Vitalie Taittinger is president of the Taittinger champagne house. Photograph by Luc Valigny

Vitalie Taittinger took over her family’s champagne house in 2020. As well as controlling the creation of one of the world’s most celebrated drinks brands, she is actively involved in supporting emerging artists in France and elsewhere. She chats to Samantha Welsh over a tasting of some of Taittinger’s most interesting cuvées about art, luxury and, of course, her champagnes

LUX: You are closely involved with supporting emerging artists through the Fond Regional d’Art Contemporain (Frac) in Reims.
Vitalie Taittinger: Five years ago my father asked me if I could be the new president of Frac Champagne Ardenne. In the beginning I did not 100% agree because I have a lot of work at Taittinger. Six months afterwards, he was saying “everyone is so happy you have become president of the Frac Champagne Ardenne…” The president is in charge of all the political relationships, the one who challenges the vision.

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It’s very interesting because I love this project and to see the evolution of a project that was created forty years ago [by Jack Lang, the swashbuckling Minister of Culture under President Francois Mitterrand]. It’s a lot of work and it’s also very exciting because it’s very political: we are dealing with the minister and we are trying to make things happen in a good way, to protect the Frac and to push them to evolve. Art is one of the biggest motors in society because it is just full of inspiration coming from every culture, from every mix of cultures, so I think for the young generations this is crucial. I should note there is no link between the Frac and Taittinger except for the fact that I’m working every day and on both sides.

LUX: When you took over last year, did you have a grand plan or a strategy to change anything?
Vitalie Taittinger: I think that when you are in this kind of family company, changing would be a renouncement, so the aim is not to change; the aim is to go further into every detail of the elaboration of this champagne. I think that today, with the challenge of global warming and climate change, we always have to improve our way, to be very careful with the environment and to always think about how we can produce this quality of grapes which can also bring after the additional quality to the champagne.

Image by David Picchiottino

LUX: The producer of one of the world’s most expensive wines became quite heated when we asked him if his wine was a luxury good: he said it certainly was not. Are you producing a luxury good? Is champagne a luxury good or are you producing an agricultural product?
Vitalie Taittinger: This is a luxury good, definitely. And it doesn’t mean that it’s not a cultural brand, but I think for me this is a luxury good. It depends on what you understand luxury to mean, but for me this is definitely the highest level of luxury. Also, the fact that we have so many years of experience and these are in the memories of the workers, we have everything which makes this experience different, exceptional and inimitable. To work for more than ten years on a project which we drink in one second, is crazy. The only thing you will keep with you is the memory of the instant.

Read more: Classic Ferraris and Lamborghinis galore at Salon Privé

LUX: Would you ever consider going back into the general luxury goods world, like your family did before? [Previously, Taittinger owned luxury hotels until the company was bought out by Starwood Capital in 2005; Taittinger family members purchased the champagne house back again in 2006].
Vitalie Taittinger: Maybe one day. It was a challenge when my father bought back the company and every day since 2006, we have put all of our passion and time into the company. Today, we are happy that we have done everything with passion, heart and youth. We are not financially driven; this is really a company which pays more attention and credit to humans than finance. Both are important; it’s relative but when we are thinking about our development our thinking is more irrational than rational.

Taittinger walking through her family estate’s vineyards. Image by David Picchiotino

LUX: Why are the French so good at luxury?
Vitalie Taittinger: We are not the only ones! I don’t know… I think we are structured, but what makes France different, I think, is the country’s relationship to the time; the history, the heritage; and the fact that when you are thinking about generations, you are not focusing on the ego; it is less about “I” and more about “how can I continue this history?” I find this interesting because you keep all the knowledge and the experience of the people that were here before; you are just reinforcing history.

It doesn’t prevent yourself from being who you are and to bring what you want to bring, but this knowledge is a kind of religion. People in companies like Taittinger are really proud of the knowledge they have in their hands. So, I think maybe this is why, but I don’t have the perfect answer.

The Tasting

Comments by Vitalie Taittinger

Taittinger Prelude Grand Cru

This is 50% Chardonnay, 50% Pinot Noir, all Grand Cru. This is our vision of Grand Cru, and you have a wine which is sculpted. You always have this energy, this freshness which you can find in the Chardonnay; light, delicate thin bubbles. It is pushed by the structure of the Pinot Noir; the two grapes are perfectly integrated; they are one. I think that all our wine is precise, super clean and in a way they are also speaking to the art which is for us very important. It has to be a pleasure!

Taittinger Les Folies de la Marquetiere

This is a cuvée which talks about the origins of the house, everything started in a little castle close to Epernay. My great grandfather was there during the war, and many years after, his brother-in-law called him and told him there is a castle for sale, one of the only ones to be surrounded by vineyards, and he went to the visit the castle, and this cuvée was first elaborated with the grapes around the castle. The idea with history and identity was to create a cuvée which looks like this castle, which gives the emotions that similar to when we give a beautiful dinner in this castle, from the eighteenth century.

It is a very small but beautiful castle so you have a warm, cosy feeling, you have a feeling of culture. The Folies is a homage to great moments, gastronomy and beauty; you have the richness, something which is warm, which is larger and at the same time, you find this minerality of the Chardonnay and the style of the house.

Taittinger Comtes de Champagne 2008

This is a wine we do not do every year. It was created in the 1950s to pay homage to Thibault IV who is our ambassador of the house. For us, he represents the adventurous spirit, the poetry (he was a poet), and also the very smooth relationship between men and women, so in this character we find something which is very faithful and inspiring to us.

But there is a limit – we will never be able to produce a lot. We only take the grapes of the five villages in the Côte des Blancs, and with that we only use the first pressed juice, to have the purest juice, to be able to make it age in the long term.

This is a wine we will release ten years after we make it, and it’s also a wine you keep in your own cellars. We take only the best grapes from the Côte des Blancs, afterwards there is a little elaboration process which is 5% of the juices come from Chouilly (it is more bodied), just to have this precious taste. And what is special about the Comtes de Champagne is that when you are opening your bottle, when you are having your first sip, you have the first impression that the wine is a long one, and it has more than ten years, and as you keep it, it will become more warm; minute after minute you will be be able to smell all the aromas, they are totally fantastic. This is the life of the wine!

Taittinger Comtes de Champagne Rosé 2007

2007 was a beautiful year, strangely so: it was not a conventional one. In the grapes there was some tension, which was for us a very good sign because at the end you get a perfect wedding between both Chardonnay and Pinot Noir, and you get something which is both structure and harmony. You have something which is very noble and very elegant. It has the red fruits, but it’s also very deep and it also has freshness.

Find out more: taittinger.com

Image courtesy of Moët & Chandon

LUX joins Moët & Chandon’s cellar master Benoît Gouez, over Zoom, at Château de Saran for an exclusive tasting of the champagne house’s latest vintage release

It’s hard to imagine a more perfect setting in which to drink champagne than Château de Saran, Moët & Chandon’s grand 18th-Century hunting lodge in Épernay where close friends of the maison – celebrities, fashion designers, artists politicians and royalty – are invited for glittering dinners and intimate soirées. Sadly, due to pandemic restrictions, our tasting happens over Zoom, led by Moët & Chandon’s distinguished cellar master Benoît Gouez, who introduces and opens the Moët & Chandon Grand Vintage 2013 while seated in the château’s majestic drawing room. Meanwhile, we have our own bottle, along with the Grand Vintage Rosé, to sample, complete with two Moët & Chandon glasses.

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First created in 1842, and now in its 75th iteration, each Grand Vintage cuvée is created from a selection of a single year’s most remarkable wine that reflects the cellar master’s subjective and emotional assessment of the personality and potential of each variety. Mr. Gouez explains that 2013 was a particularly cold and wet year, which resulted in a delayed harvest in October, followed by a cool spring and then, uncharacteristically warm summer. All of this, however, helped to create the sensuous, rustic aromas of the vintage – initial notes of fresh apple and pear give way to more textured, woody flavours. It might seem trite to say, but it tastes golden, bringing to mind the warm shades of autumnal leaves. By contrast, the Grand Vintage Rosé is more fruity and floral, with a slight hint of spice.

Moët & Chandon Grand Vintage 2013 Rosé. Image courtesy of Moët & Chandon

At the end of our tasting, Mr. Gouez leads us (virtually) through to the Château’s kitchen where Executive Chef Marco Fadiga teaches us how to prepare a dinner pairing for the rosé: poached lobster in a grenadine and grapefruit broth. Despite following the chef’s instructions carefully, our final dish, inevitably, doesn’t look (and most likely taste) anywhere near as delectable as his, but the fresh bitterness and sweetness of the fruit with the meatiness of the lobster bring out the depth and richness of the rosé beautifully. By the end of the evening, we’ve almost forgotten that we’re not actually in a French hunting lodge overlooking miles of verdant green vineyards in the capitale du Champagne.

Find out more: moet.com

Harlan Estate’s vineyards in Napa Valley, California

Will Harlan is the second-generation managing director of California’s iconic Harlan Estate, maker of some of the most expensive and desirable red wines in the world. Over a Zoom tasting of the winery’s flagship wines, Harlan, who took over from his father Bill this year, talks to LUX Editor-in-Chief Darius Sanai about how to create a business for the generations

LUX: Your father Bill Harlan, who founded Harlan Estate, got into the wine business almost by accident.
Will Harlan: Yes, Harlan Estate is the first wine endeavour that my father founded, it got started in the early 80s and his vision for Harlan Estate evolved over the course of his life. He grew up in Los Angeles, not around wine, or anything, but he had the opportunity to go to Berkeley [part of the University of California].

During his college years, that he had heard about this place up north, where you could taste wine for free. They wouldn’t check your ID and he really enjoyed going up there as a college student and kind of developed this very fuzzy dream that someday, if he could ever afford it, he would love to find a piece of land, plant a vineyard, make a little bit of wine, start a family.

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He graduated and did a number of different things, but it wasn’t until he approached his forties where he finally had the wherewithal to be able to start thinking more seriously about this dream of coming to Napa. It was probably in the late 70s that he started coming up here and looking for vineyard land, not knowing anything about the wine industry, and through a certain series of events, he tried to purchase a piece of property.

Will Harlan, second-generation managing director of Harlan Estate

[Napa wine legend] Robert Mondavi really took my dad under his wing, wanting to show him the potential of Napa and that not all land in Napa is created equal. Robert understood how fuzzy this original dream that my father had was and maybe how naïve it was too, but he also recognised that my dad was genuinely interested in doing something in wine and wanted to help.

Mondavi says, “Bill, I know you’re interested in buying some land in Napa Valley, but not all land is created equal. I want to send you to France and really show you what some of the great wines of the world are all about, pieces of land that they’ve been able to capture and what sets them apart.” So he organised a trip for my dad to go to Bordeaux and Burgundy, made the introductions. At the time I don’t think the French wine producers were particularly excited about welcoming random Americans into their homes so it was really important that Robert was able to set this up. My father returned to Napa Valley with this drive, this new vision of wanting to create a “first growth” of California.

LUX: What is your personal vision for Harlan Estate?
Will Harlan: I’m very excited for the future. I feel like there’s so much potential. As a region, I think we’re really coming into our own, in terms of an international kind of understanding and recognition, but I also feel that there’s always the opportunity to understand your land better.

Read more: Product designer Tord Boontje on sustainable materials

LUX: How does Napa Valley compare to Bordeaux, or specifically your wines to top wines from Pauillac (home of chateaux like Lafite, Latour and Mouton-Rothschild)?
Will Harlan: We never like drawing comparisons. They are all different expressions of Cabernet and I think that’s wonderful. We have quite different climates. In Napa Valley, we have almost no rain during the growing season, but we have plenty of sunshine and the humidity is very low so we don’t have mildew issues. We have vines that get quite dry by the end of the growing season so we’ve got to focus almost all of our efforts on ensuring that all of our vineyards are used to this low hydration environment by forcing them to grow very deep root systems for example.

It’s very easy for us to ripen fruit. It’s never really a question whether or not we’re going to achieve ripeness. For us, it’s about aligning that ripeness at an earlier stage in the season before acidity begins dropping off and before sugars start to rise too much.

At the end of the day, the character of the two regions is quite different and I feel that the best thing you can do is to try to really understand your plot within your region and make it the best version of itself.

The Harlan Estate tankroom

LUX: We know some wine collectors who think about buying wine estates and then decide against it, saying they will be a money-pit..
Will Harlan: I’d say they’re probably right! It requires a lot more investment than people expect, but mainly, a lot more time. People who are very wealthy tend to understand return on investment timelines very well and once they start understanding what that means in the wine world, they think, “Right, you wouldn’t touch this.” So, I think it really comes down to what are your motives? Are you doing this because you happen to love wine and you love drinking wine and you think it would be fun and interesting? I would probably say  that’s not the ideal lens to approach getting into the wine industry. But if you’re ready to devote your life and your time and your effort, and probably more capital than you might think, then okay.

Read more: Is Germany the next global art hub?

LUX: How much harder is it to make a great wine at this level than a good wine? And what do you have to do differently?
Will Harlan: It probably comes back to my feelings on character versus quality. First of all, it’s about finding a piece of land and being able to capture that land to create a very distinctive wine. It takes a lot of time and resources, but you also need to recruit a team that has the capacity to really dive in and understand the land. You have to have one of the better teams around, but you also have to understand that it takes time, decades, even generations for people to truly connect to the land, to become familiar with the properties, the growing seasons and how they react to different weather environments.

LUX: We are tasting the 2006 Harlan Estate today – is that the year you started being involved in the family business?
Will Harlan: In ‘06, I was almost 20 years old. So, I wasn’t as involved in the family business yet, but I was always a little bit curious about the wine industry. I didn’t actually think I was going to go into it. I don’t think I had the perspective or the context at that age. On the other hand, it was the first year I worked harvest which was the start of my experience.

The Harlan family on the lawn of the estate

LUX: And then we have the 2012. By then, you were then fully involved. Is that correct?
Will Harlan: I had started working on a little side project. I was living in San Francisco, working in the tech space and the consumer internet tech space. It turns out San Francisco is just close enough to Napa Valley to feel that gravitational pull I had already started to feel. I was curious about wine, and I was starting to attend a lot of the blending sessions that we had.

I had this idea of wanting to create my own little bottling. It didn’t have a label or a name. I was just bringing it to different social events. I ended up building that into its own proper label called “The Mascot”, which is made from the younger vines by different properties. That was the spark for me: getting to see that I could find my own entrepreneurial path within wine and the family business.

So, that’s what drew me in, but of course, I didn’t really have any credibility in wine world. You have to have worked a proper harvest. 2012 happened to be the year that I got really serious about joining the family business and so I spent that growing season in the winery. It was so rewarding and so fascinating to really understand the production side of things.

Read more: The gastronomic delights of Suvretta House, Switzerland

LUX: Was there ever a possibility given how close you are to Silicon Valley, that you might have just ended up there?
Will Harlan: Very much, that’s what I thought my life was going to be. So, I’m glad that I found my way back to wine, but the tech world has always been very interesting to me.  I got to forge a few really strong friendships there with folks that were at the beginnings of their path.

LUX: There’s quite a strong link between Silicon Valley entrepreneurs and Napa Valley vintners…
Will Harlan: There is. I feel like we have two speeds: Silicon Valley moves extremely quickly and Napa Valley moves at the pace of the seasons. I think Silicon Valley oftentimes yearns for something that is connected to the land, something that is physical, something that has a visceral core to it, that connection to nature. But at the same time, Napa Valley can learn from the Silicon Valery approach to work. So, there’s a wonderful connection between the two.

LUX: Bernard Arnault [owner of LVMH and Chateau Cheval Blanc, Dom Pérignon and Krug champagnes, and many more] or Francois Pinault [owner of Chateau Latour, Clos du Tart, and many more] come to you and say, “Name your price. I want your winery.” What do you say?
Will Harlan: We never built any of this with the intention of selling.

LUX: I’m offering you $2 billion.
Will Harlan: We’re not doing this for the money. Before my dad was in wine, he was in real estate development. You can make a lot more money in real estate development than you can making a few thousand cases of wine. It’s never been our driving motive. And as I said before, you only really get into wine if you truly love it.

Harlan Estate 2006

The Wines (tasting notes by Will Harlan and Darius Sanai)

Harlan Estate 1994

Will Harlan: It’s always had a certain energy and an incredible density. It’s a very tight weave, not necessarily a heavy fabric, but the weave is very fine. It’s just beginning to soften, showing you a little bit of detail. We think it’s going to be one of our very long-lived wines.

Darius Sanai: Initial impressions are of a full bodied, fruit-led wine, but after a few seconds this dissolves into an array of lacy micro-flavours, from meats to dried fruit via summer blossom. Remarkable. As good as any top Bordeaux, except different, less stern and reticent, more talkative, but just as much of a polymath. Serve at a dinner with guests including Ptolemy, Queen Elizabeth I, Einstein, Jane Austen and Audrey Hepburn.

Harlan Estate 2006

Will Harlan: A cooler vintage. It’s taken a bit of time for this wine to relax. It’s still in the phase of being a little bit introverted. It has a certain herbal quality that I always recognise and I feel there is some wonderful detail in there and some higher notes.

Darius Sanai: This wine is all about potential. Like dining with a group of star PHD students from Oxford and Stanford. Enjoyable company now – it’s not closed down or dull – but you just know how much more it will have to say in 10 or 20 years.

Harlan Estate 2012

Will Harlan: This is a vintage very close to my heart. It was a very good growing season Wonderful. It always had this welcoming generosity. It is almost this kind of spherical experience on the palate. Very, very welcoming, very approachable and very seductive in a sense. Very plush and velvety tannins.

Darius Sanai: One to open when receiving the Marquise de Pompadour in one of your rooms at Versailles.

Harlan Estate 2016

Will Harlan: In the long run, I feel that this will be recognised as one of the great vintages of Harlan. It’s kind of like the 1994 in a certain sense. The winter before the 2016 vintage, we finally got some much-needed rain. It shows you so much detail and complexity, even though it’s quite young. It’s special.

Darius Sanai: An intellectual and a seducer: rich and rigorous at the same time. It doesn’t taste young, and it’s delicious now, but you know all its complexities will develop over the eras. A wine for the President to open to celebrate the US Tricentennial in 2076.

Find out more: harlanestate.com

Jean-Baptiste Lécaillon, chef de cave of Champagne Louis Roederer. Image by MKB.

Louis Roederer’s Cristal is one of the world’s most glorious wines. Rich, powerful and full-bodied, yet delicate and effervescent, it is a blend of supermodel, Olympic athlete and aesthete, and has a history like no other champagne. It is also misunderstood, used as a status symbol, to the puzzlement of its makers, who simply see it as the pinnacle of organic winemaking. Darius Sanai meets Jean-Baptiste Lécaillon, Roederer’s creator, to talk about the joys of fizz

“Sorry I was late, it’s very busy right now with the harvest.” Jean-Baptiste Lécaillon smiles as he pulls up a chair and sits down opposite me. We are in a wood-panelled tasting room at Louis Roederer’s HQ in Reims, the capital of champagne. Meeting the maker of Cristal at its home may sound glamorous, but all around is evidence that champagne is a drink created on farms, not a kind of luxury brand. My walk through Reims on this chilly autumnal morning took me past monolithic buildings and empty courtyards; the Roederer offices are on a quiet side street lined with warehouse-like buildings, centred around a courtyard which is pretty enough, but functional. People in galoshes stride around. Everyone looks focussed; the tasting room has a historic feel but also feels functional, with a row of empty wine glasses and a sink in the corner. We are drinking small bottles of water, not champagne.

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I came because I was interested in the story of Cristal, past, present and future. This is the champagne created in a clear glass bottle reputedly because Tsar Nicholas II was frightened of being poisoned (and presumably didn’t know about soluble poisons); it then gained a reputation as a nightclubber’s favourite, due to its price and distinctive packaging. And yet all the way through it has been revered by wine connoisseurs as a kind of insider’s top champagne: a wine lover’s champagne. Simultaneously unctuous and refreshing, ravishingly rich yet light, it has a complexity few, if any other champagnes manage to match.

Much of that is down to Jean-Baptiste, who is sitting suitably socially distanced as I start to ask questions, both of us secretly relieved that we are not doing a tasting at 9am to accompany the interview – he has a working day ahead of him, and I a drive.

The character of Cristal is carried through from vine to glass as an expression of its terroir. Courtesy of Louis Roederer/Emmanuel Allaire

LUX: What is it that makes Cristal special? Is it a mixture of nature and nurture?
Jean-Baptiste Lécaillon: Yes. Place, the soil, is very important, but that is just one aspect. The winemaker is the link to the terroir, to the place. From this link between man and nature, one creates style, and we have had for a long time a clear vision for our wines. Cristal has a discreet power, it is elegant, it is soft, and then with time the more you taste it the more you realise how strong the wine is. The texture, the roundness, has to be delicious. And then, behind that, you have power, with length and ageing potential. You need time for Cristal – this is its secret. The link to place is in this sort of expression – not too powerful, not too clean, but just in between.

So, nature is of course important, but the way we farm to achieve that style of grape, is the key to Cristal. If we farm the same land differently, we will end up with a completely different wine. There is one champagne house, for example, which picks their grapes a week before ours. That is their vision, for the grapes to be not quite ripe. This is another expression of the same place, the same identity. Farming is at the front while nature gives us the elements. We are very lucky in Champagne, we have a unique mixture of climate and soil. We are between the ocean that brings water and the continent that brings dryness and heat. So, this complex matrix of elements all ends up in Cristal.

Read more: The gastronomic delights of Suvretta House, Switzerland

LUX: You have said that the 2020 vintage formed part of a trilogy of recent vintages. Can you say what you mean by this?
Jean-Baptiste Lécaillon: Yes, ’18, ’19 and ’20 make a trilogy of three beautiful vintages. And 2020 is amazing because there were the strange conditions, of course. 2020’s acidity is just in-between ’18 and ’19, and the alcohol levels and sugar content are a little bit lower than the other years, which makes a very elegant, clean, precise wine – the terroir, the soils, the place all speak very loudly. We had a dry July and August, but while many think the temperature is important, it’s not at all the issue with the vintage. In dry conditions, water only comes from the soil. It does not come from rainfall because there wasn’t any, so climate disappears from the wine’s taste. It is only the soil because the clay the vines are growing in does not react like chalk or sand. The problem is today that while everyone talks about climate change, which is good, it’s only part of our story. The main part here is about soil.

LUX: The way you make champagnes is quite different to many others in Champagne.
Jean-Baptiste Lécaillon: Each one of our 415 parcels has a specific identity and is dedicated to one of our vintage wines. At Louis Roederer we craft the wine right from the farming of the parcel, which includes both vines and vineyard management. The result are ripe grapes customised to our style and fermented or aged in different vessels to keep the specificity of each parcel all through winter and our blending sessions. We do single-vineyard winemaking nine months a year to create the ultimate final blend.

LUX: And how important is what you do after the grapes are picked?
Jean-Baptiste Lécaillon: It is very important in that you need to be super-present. It is a work of jewellery, like that of a Swiss watchmaker. You need to be very precise so as not to lose what you have from the vineyards. This precision is really my motivation, and it makes Cristal a bit different in the world of champagne. I do not want our winemaking to be too prominent. It has to be there, but it has to be completely transparent. My target is really to bring what I get from the grape into the bottle with a lot of care and subtle rebalancing of acidity by using leaves or oak, but I try to stay true to the vintage’s harvest. That is the big difference between Cristal and Dom Pérignon, for example, for whom vintage is less important than maintaining the Dom Pérignon style. We can accept Cristal being a little different each time if truer to the specific vintage. But don’t think we do nothing here – we do a lot. This morning I was smelling a lot of vats and tanks to make decisions about what to do, if we should rack it, if we should aerate it, and so on. We are really proactive, but we mustn’t put too strong an imprint on the wine.

Courtesy of Louis Roederer

LUX: Is Cristal a fine wine like great Burgundy or Bordeaux, or is champagne always going to be ‘other’, somehow different to still wines?
Jean-Baptiste Lécaillon: I believe the secret of champagne is that it’s a serious wine, for sure, but the bubbles make it different. It’s simply more than wine.

LUX: Our readers are wealthy consumers and collectors of wine, not necessarily technical experts in wine. Could you explain to a typical reader of ours what makes Cristal special?
Jean-Baptiste Lécaillon: Cristal is special because the terroirs it comes from are the best in Champagne, and its long-term performance since 1876 has been maintained and showcased year after year, demonstrating the quality of the terroirs and making it the oldest prestige cuvée in Champagne. Historically, Cristal comes from the best location in the region. It is not even the best cru and I am not saying that we have all the best plots, as we are in a neighbourhood with some very beautiful plots. But Cristal has these old, mid-slope vines; the mid-slope is perfect because you get the humidity from the top of the hill and the heat from the bottom. You get eternal softness. It is not extreme like the forest or the valley. When the weather is very hot the mid-slope is cooler, and when it is very cold it is warmer. Cristal is born in a very special place chosen specifically by the house, making it the ideal champagne. So, what can we do best here? Cristal, by the selection of plots, in the way we farm them and in the way we blend the grapes, is all about reaching this ideal of purity and finesse. And, as I was saying earlier, we really have a link to the place, we consider each crop of Cristal as a jewel, and our job is to maintain it to be the brightest and most beautiful as possible. It is precision, haute-couture farming in the choice of material and date of picking, making wines that are elegant yet powerful.

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LUX: How does Cristal evolve with age, and what specific biochemical properties allow it to age well?
Jean-Baptiste Lécaillon: Because it is grown on chalky soils, with low yields and picked at good ripeness, Cristal has great acidity, low pH, a high concentration and a dry extract which are great assets for ageing over many decades.

LUX: A lover of Burgundy may be attached to a particular vineyard plot. Yet Cristal, while made from Burgundian grapes, is a blend of many vineyards. How does this work?
Jean-Baptiste Lécaillon: Because Champagne’s climate is more oceanic, so more unstable than Burgundy’s, champagne makers have invented blending of different parcels and villages to reach a better quality every year. It is not about consistency of style, but the best possible quality in a particular vintage. A blend of Cristal is a little bit like the blending of all the grands crus in Burgundy. Imagine making a blend of Corton Charlemagne, Montrachet, Bâtard-Montrachet, Chevalier-Montrachet, La Romanée, La Romanée-Conti, La Romanée-St-Vivant, La Grande Rue, La Tâche, Richebourg, Échezeaux, Grands Échezeaux, Clos de Vougeot, Musigny and Bonnes Mares, with the only condition being that the blend has to be a better wine than each one of them. That’s the way we think about creating Cristal.

LUX: What does sustainability mean to you?
Jean-Baptiste Lécaillon: It means developing the excellence of the quality and identity of our wines, as well as the resilience of the biodiversity and climate of our vineyards’ ecosystems. It means reducing our impact on nature by decreasing our overall footprint by being as restrained as possible in all fields of activity and taking care of employees and consumers. In the end, there is, of course, an economic side as well, but innovation stands at the centre of what we do to make it all happen.

Louis Roederer has 242 hectares of vineyards across the Champagne region, mostly given over to the pinot noir and chardonnay grapes from which all their vintage wines are made. Image courtesy of Louis Roederer

LUX: Specifically, what measures have you taken to counter climate change?
Jean-Baptiste Lécaillon: Since the beginning of life on Earth, the climate has been changing. It’s the essence of farming to adapt production and practices to this constant change. What is changing is the speed of this adaptation. We must focus on developing a strong resilience in our ecosystem so that it can cope in a fast-changing climate. We also need to innovate and try new things. And we need to decrease our carbon footprint to help slow down global warming.

LUX: You switched to organic farming in 2012. What difference has that made?
Jean-Baptiste Lécaillon: Yes, this is unique in champagne. Changing to organic production has delivered us a better conscience. I was talking about jewels and what I want for my jewel are the best farming conditions. I do not want to use pesticides or add things to my soils. It gives me and my team a good conscience to say we do things honestly, and that we do things for the next generation that are free of all excess chemicals. In the wine itself, it has really changed the alcohol/acidity ratio, which was exactly what I wanted it to do. It gives a little more ripeness, a little more strength and richer flavours. At the same time, a higher acidity, or lower pH, gives more freshness. Over the years, we have done much blind testing and we think we have got an extra texture, an extra aroma. Everything is a bit amplified. It has also pushed us to rethink our winemaking. We were fermenting our wines in a way that was traditional to the house, using sulphites and so on, but, thanks to organic farming, we have been able to reduce our sulphites and, in the case of chardonnay, to not use any sulphite at all, because the wines are stronger and they can take it. I think we have more resilient wines in the end, but it is too early to say. I think it will also increase the ageing potential of my wines because there is so much of everything. You know, with wine ageing you start with a potential and you lose a little bit and continue losing until the wine becomes static. But along the way there is a point of beauty where you get maybe less fruit, more texture and aroma, it becomes more complex with different umami flavours. I think we can extend this a little bit. This is nothing new because, in fact, champagne was organic before 1960, so all the champagnes from ’28, ’29, ’47, ’49, ’62 and ’64, were all organic and they aged beautifully. I am more into wanting the wine to last than immediate pleasure, but you need to find a balance and, in this, I am modern and classic at the same time – it has to be delicious, which is modern, but the classic demands that it lasts and be even more beautiful in 40 years. Maybe that is what Cristal really is, modern and classic at the same time.

LUX: Do you think that Cristal, and prestige champagnes in general, are taken more seriously now than they were 20 years ago?
Jean-Baptiste Lécaillon: I think so, yes, and it is accelerating. What I call ‘label drinking’ is becoming less and less important. It still is, of course, but people are much better informed now. Unlike in the past, they want information, to hear what we say about the vineyards and how we make the wine. People are looking for more transparency, more honesty, more values in what they drink over and above just a label. Also, I think there is a very interesting price point, because when you make wine like Cristal, which is at a high level of quality, the price difference is quite big. If you look in the still wine world in France, I can see wine lovers and collectors who are now becoming champagne collectors. That is fantastic. Last but not least, champagne has really shown a lot of modern aspects which came largely from grower communication. In Champagne, it is not just Moët, Pol Roger and Bollinger; there are also small growers who do a great job and present completely different wines, and that is contributing to this exciting moment for champagne.

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LUX: Is there a typical Cristal drinker/fan/aficionado?
Jean-Baptiste Lécaillon: That’s a good question. I know a few American and Japanese aficionados. They are often collectors of great Burgundy, but I am talking about a small niche of collectors, which is not the main market. We used to sell a lot on the nightlife scene in the 80s and 90s, but not so much anymore. Our main clients for Cristal now are restaurants and private buyers. So, I would say there are more wine lovers in general, but I also think that with Cristal, because it’s elegant and refined, it catches the attention of a lot of people who are not so much wine lovers. I remember a Californian lady telling me, “I just drink Cristal”. I asked what else she drinks, and she said, “Just Cristal, I love Cristal, I drink chardonnay”. It’s funny, because she was speaking about Cristal, but then about chardonnay. I think it shows that she wasn’t very knowledgeable but liked the softness and roundness of chardonnay, and she found this in Cristal with its elegance, lightness, chalkiness and minerality.

LUX: Do you feel that more people are now identifying as champagne connoisseurs?
Jean-Baptiste Lécaillon: I think so. I meet more and more people who want to discover the experience of mature champagnes. It probably has to do with people finally realising the exceptional freshness and ageing potential of Cristal.

LUX: And do you think that, just as there are ‘cru-distes’ who are obsessed with the cru, that there are ‘Cristalists’?
Jean-Baptiste Lécaillon: There are some. I don’t know how many cru lovers there are, nor do I know what their average age would be. I would see some ‘crudistes’ perhaps as older people, and most likely men, too. The old club, let us say. I think Cristal attracts more young people. When we do tastings, we do not want to do it for just the happy few but larger groups, too. In New York, for example, I do some very expensive tastings for the elite and we know them, I go to their place and I drink the wine with them, they are friends. But if we do more of an educational tasting, and if we can invite a few young people who maybe do not have the money but have the strong desire to experience it, I like it. This makes sense for our mission. We make the wine of today and tomorrow, not the wine of yesterday. When I bottle Cristal 2020 next year, it will be consumed on the market in ten years’ time. We need to look at these new generations, they are important, they should inspire us first. Thinking again about the classic tradition and modernity, it is good to find a nice balance between those two worlds, because we need to know where we come from, and we also need to have a vision of where we are going.

Cristal 2012 was Roederer’s first vintage produced by fully biodynamic farming methods following several years during which the champagne maker, unique among other houses, gradually converted its vineyards to being organic. Image courtesy of Louis Roederer

LUX: Can Cristal be drunk by itself or should it be accompanied by food?
Jean-Baptiste Lécaillon: It really depends on the Cristal that we are talking about, and it depends on my mood. Sometimes I can enjoy a glass of Cristal by myself and just drink it with no food, nothing, just relaxed. Or it can be matched with food. Roughly speaking, I tend to drink a young Cristal by itself or with seafood, such as crabs or oysters, those kinds of salty, light food that combine well with the acidity and the softness and fruit of Cristal. If I have an older Cristal, then it comes to gastronomy. And technically, with some you can try many things depending on the bottle. I did a tasting yesterday, because we are going to launch our Cristal Vinothèque in October. It is from ’99, so it is a 20-year-old wine. This is a wine to have with veal, with mushrooms, with something fleshy enough to withstand the Cristal. There is less carbon dioxide. I am surprised sometimes, when I am on a journey for instance, and somebody opens a bottle of Cristal with me to be drunk with a food that I would never have dreamed could be eaten alongside champagne. I remember in Hong Kong a few years ago I had some with snake soup, a combination I have never imagined, yet it worked well, it was crunchy.

LUX: Tell us more about the Vinothèque wines. Who are they for?
Jean-Baptiste Lécaillon: Vinothèque is another expression of Cristal with time. It’s more developed but it’s fresher, too. I believe this wine will meet the expectations of Cristal lovers and all lovers of mature Burgundies and riesling. It’s definitely gastronomic. My original idea, when creating Cristal Vinothèque, was that, in our modern world, even wine lovers who don’t have the patience to wait for 20 years before enjoying a bottle of wine, cannot know that in that time their taste may drive them to appreciating mature champagne. So, I planned to keep some bottles to make that experience possible for the impatient ones! In between, I found so many new aspects of ageing in our ‘laboratory of time’ that I have fine-tuned the project into what I have called ‘In Pursuit of Eternal Youth’!

LUX: Are there plans for any other Cristals? Single-grape or single-vineyard?
Jean-Baptiste Lécaillon: Yes, we have some ideas. I have many triumphs in the cellar, where we are trying to do different things. Cristal stays what it is with the terroir and so on. Cristal is also pinot noir-dominated so it will always be a blend. We could not do a Cristal Vin de Blanc, or Cristal Vin de Noir. I don’t see the logic behind doing that or see it as being true to Cristal. We can work on different aging. If you want to play with pure chardonnay, we can create it. I have plenty of vineyards and we are planning to do something with them in the year ahead.

LUX: How did you cope during the pandemic?
Jean-Baptiste Lécaillon: We didn’t stop. I kept working in the vineyards and the cellar. We put the marketing and the commercial teams in the vineyards. Everyone was part of the harvest. There is a team spirit at the moment. Today, we are experiencing a great moment, aside from Covid-19, something positive that we have never done before. But now we want our life back, to travel again, go to the markets, to Japan, the US, where we have vineyards. We have to start living with the virus and keep going.

LUX: What do you enjoy most in your job?
Jean-Baptiste Lécaillon: I like to be out there, in the vineyards, working hand in hand with nature, observing and taking the best from it to create something ultra-civilised. It’s all about transforming raw material into ultimate beauty and emotions. And it is important to me to know that the wine I create today will definitely survive me!

Cristal 2012. Image by Emmanuel Allaire

“Six Vintages that express Cristal in all its glory” – Jean-Baptiste Lécaillon’s picks

2012: “After 20 years of exploration, research and conversion, the Cristal estate is fully biodynamic from the 2012 vintage onwards”
2008: “A legendary vintage, the ‘Cristal of Cristals’ ”
1999: “My first vintage as chef de cave”
1993: “This really showcases how good Cristal can be in a difficult vintage and how selecting the best plots from the 45 grand cru plots that comprise the Cristal estate each year is vital. The decision is dictated by the vintage conditions, so working hand in hand with nature, listening and observing is crucial”
1989: “A hot, ripe year but still with the tension and salinity that is the signature of Cristal, which comes from the terroir”
1988: “A cooler year that has developed well with a total contrast of style”

“These last two vintages show how much the region’s climate can vary from one year to the next with a clear impact on the style of the wine. The challenge is to make great wines from both.”

Find out more: louis-roederer.com

This interview was originally published in the Summer 2021 issue.

Cristal is the champagne of champagnes, and the new vintage is both brilliant and biodynamic. Give yourself a home-made health cure by buying and sampling, says Darius Sanai

Beetroot Kombucha. Acai beaker with a shot of charcoal. Turmeric, aloe vera and spinach booster shot. To these health drinks, we can add another: Cristal 2013.

Follow LUX on Instagram: luxthemagazine

Cristal, as you all know, is the creme de la creme of Louis Roederer champagnes, made in a clear crystalline bottle, as famously favoured by Tsar Nicholas II before he graciously made way for 70 years of communism and prudishness. The bottle comes with its own UV-protective wrap (UV light is the enemy not only of your face on that yacht in Mustique, but of champagne) and in a presentation box; and probably unlike all the ingredients in those health juices, it is 100% biodynamic and organic.

Cristal 2013. Image by Emmanuel Allaire

Short of joining Elon Musk on Mars, there is no better way of looking after the soil than farming biodynamically. Not only are all pesticides banned as they are in organic farms; biodiversity is positively encouraged in Roederer’s biodynamic vineyards. Bugs and minibeasts roam free. Vineyards are ploughed by horse and fertilised by, ah, natural horse fertiliser. “It brings us close to the soil,” says winemaker Jean-Baptiste Lecaillon. Can the same be said of the spinach farms producing your green juice?

We were sent a bottle of this new release to taste. Rich and feather-light at the same time, it grows and grows as you taste it and is probably best sampled with a lightly sauced, line-caught sea bream at, say, Oswald’s. Cristal at best is a wine that improves for decades; and 2013 is Cristal at best, according to Lecaillion: “The Cristal of Cristals. It will age beautifully.” As long as you avoid being overthrown by some cultural revolutionaries in the interim.

Find out more: louis-roederer.com

Olivier Krug. Image by Jenny Zarins

Olivier Krug, sixth generation director of the Krug champagne house, sits down for a tasting with a musical difference with LUX Editor-in-Chief Darius Sanai

Olivier Krug is smiling on a Zoom screen, standing behind a row of bottles in his office in Reims, Champagne. He has just been speaking about his family’s long-standing passion for music, which he has recently combined with the day job, making some of the world’s most celebrated champagnes at the eponymous Krug champagne house, in an initiative called Krug Echoes.

For Krug Echoes, the champagne house, now owned by luxury behemoth LVMH, has commissioned a series of musicians to create music to match its different, sublime champagnes.

Follow LUX on Instagram: luxthemagazine

Olivier says the idea was inspired by an executive at the company who went to a tasting of gourmet chocolate. Each different chocolate was accompanied by a different piece of music, and while they tasted very different, at the end it was revealed that the tasters had been eating the same chocolate each time: the music had triggered such different emotions that the participants’ perception of taste had altered for each.

The science of how emotion and mood, catalysed by music, affects taste is real but in its infancy: meanwhile Olivier Krug has stolen a march on it with the Krug Echoes initiative.

Below, Olivier explains his family’s long association with music; underneath which LUX Editor-in-Chief Darius Sanai, who tasted the champagnes and experienced the music over Zoom with Olivier Krug, gives his tasting notes.

Image by Jenny Zarins

“When I joined Krug 30 years ago I sat in front my dad, and I was expecting to have the 9 AM legendary glass of Krug that people get when they join the company. I did get it, and then I was expecting my dad to start a very technical explanation of this job. He said, “You know, Olivier, my job is very similar to the role of a conductor.”

I said, “What conductor dad, are you playing music, or making champagne?”

He said, “I am creating champagne, but my job is very similar to the role of the conductor,” and I said “Why?” and he said, “My job, my mission, every year is to recreate a music that was invented by Joseph Krug, your great-great-great grandfather, in the 1840s. He wanted to create a type of champagne, and type of music, that did not exist. A champagne that would not rely on waiting for a good generation of musicians, but would offer the fullest music of champagne every single year.”

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Great champagnes rely on great years, this is why most of the great champagnes have a vintage, there is a stamp on the label telling you: “This comes from 2002, therefore, it is good.” You know nothing about the story of 2002, but you trust it is the better champagne. But we do not have a good year every year, and so in other years you have to deal with a quality which is more uneven.

That was not satisfying at all for my great-great-great grandfather, who had already spent, as a young German immigrant, ten years in a big champagne house, and despite the fact he had a good job, despite the fact he was married to someone from the family, and despite the fact he was 42 years old (which was old in the 1840s), he decided to leave to create his dream: a champagne that would offer, every year, the fullest expression, the fullest music of champagne.

Olivier Krug with a portrait of his great-great-great grandfather Joseph Krug. Image by Jenny Zarins

So how can you do that? Of course, every year is different. You have good years and less good years. Sometimes, you have two or three good years in a row, and despite the fact they are good they don’t look the same at all. It’s the same as when you take the top 20 musicians of the five best music schools in the country; you will have a year when you have 18 violins, but the following year the generation of violinists will be very poor, and instead, you will have drummers and flautists.

But for me, as a conductor, I want to be in a position, every year, to sit in my orchestra and see all these instruments. I want them to be individually, if not the best, then the purest, the most intense character in their field. If I have to wait every year to have a good generation of musicians, I will have a year led by violin, and the next year will be led by other instruments and the following year will be forgotten, because no one is good enough alone on stage.

Read more: Tiqui Atencio on the value of collecting art

But if I could put myself in a position to put aside the extra musicians that I have, the year where they will not be offered to me, I will able to call them back, and ask them back into the orchestra. For example, the year where I have 18 violinists, I don’t need 18 violins in my orchestra, I only need six or eight or four so I will call the lead violin, and I will ask the other one to be a spare, and probably next year, I will call back one or two or three of them, and ask them to play in the orchestra, because the next year will not be about violins.

So every year, whatever the quality of the year, I will be in a position to find the musicians that I need to play everything. And the example of this is Krug Grande Cuvée, this is the music analogy that my dad made at the beginning.

Music has always been strongly present in my family. At the beginning of the 20th century, my great grandfather had a Salle Domestique, a room which was entirely dedicated to his friends or family members who were playing an instrument, and since that room is next to the cellar, I believe that the good people were deserving of a good glass of champagne at the end of the recital, or even before, who knows. We’ve always been very used to music.”

The Krug Echoes Tasting with Olivier Krug

Tasting notes by Darius Sanai

Krug Clos du Mesnil 2006

This is a blanc de blancs champagne (100% chardonnay) but it has as much in common with a common-or-garden blanc de blancs as a Dior couture gown has with a fast fashion frock. There are so many layers to this, like a gastronomic experience in a glass: it combines a streak of freshness with a deep cluster of honeyed buttered croissant and the aroma of cycling through Fontainebleau forest in October, with a drop of Sorrento lemon. It’s fashionable to liken complex Chardonnay-based champagnes to aged white Burgundy wine but this is something else entirely, even more complex.

I first had the Clos du Mesnil while sitting in the Clos du Mesnil smoking a Partagas D4 in the early 2000s and this is the perfect Havana cigar champagne; perhaps to be accompanied by some agnelotti al tartufo with a little taleggio. Mixing cultures, why not.

Krug Echoes music match  Krug Clos du Mesnil 2006 by Ozark Henry – Meteor’s path

Krug 2006

Highly concentrated, tightly packed, layer on layer of flavours and richesse. The Krug house wasn’t (quite) around when Louis XIV had his audiences at Versailles but this is the kind of champagne I can imagine being served to the Sun King while he feasted on partridge, his audience watching on. Chamber music would work nicely, although the Krug Echoes choice is more original.

Krug Echoes music match: Krug 2006 by Kris Bowers

Krug Grande Cuvée 162ème Edition

Grande Cuvée is the orchestral composition Olivier was referring to in his fascinating musical history of the family. For me, if it were a symphony, it would be Beethoven’s Ninth, or perhaps a Mahler. It has drama, different levels of notes, and it is endless – in the best possible way. This is a champagne you keep tasting even after you have finished it. The Krug Echoes music choice is far more digestible than a Mahler symphony, of course.

Krug Echoes music match: Krug Grande Cuvée 162^ème Edition by Ozark Henry

The champagnes for this tasting were provided to LUX by Krug: krug.com/playlist/krug-echoes