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I joined the Special Club in 2009 — the oldest w

I joined the Special Club in 2009 — the oldest winemakers’ club in Champagne, founded in 1971. For this cuvée, I choose to work only with Meunier from my village, from a single plot called L’Orme.

We are now offering the 2017 vintage, without dosage. If the wine isn’t good enough to stand on its own as a single-plot expression, I simply don’t bottle a Special Club cuvée.

I’ve been making vintage parcellaire almost ever

I’ve been making vintage parcellaire almost every year — but never from just one plot. During harvest, I vinify as many parcels separately as possible, just to keep all options open.

In 2017, that gave me four parcellaire cuvées: three whites and one rosé de saignée.
I go for the plots that show real typicity of the vintage — and taste fucking great.

Printemps des Champagnes 2025 @alexandresalmon

Printemps des Champagnes 2025

@alexandresalmon
@clubtresorsdechampagne

Tasting is a serious part of our work. That’s wh

Tasting is a serious part of our work.
That’s why we never stop.

Les Bariolles 2017 comes from a single plot in Sar

Les Bariolles 2017 comes from a single plot in Sarcy, a village next to Chaumuzy. The vines were planted in 1987. I chose to vinify the wine in oak barrels. After pressing, I filled 225L barrels, where both alcoholic and malolactic fermentation took place. The wine aged in barrels for 20 months. The 2017 vintage was bottled in 2019 and disgorged in June 2023. It’s a brut nature, with no sugar added at disgorgement.

A few weeks ago, we were blending. In that bottle

A few weeks ago, we were blending.

In that bottle (on the photo), there is the blend we will use for our 100% Meunier BSA (Brut Sans Année), set for bottling next month. To create this blend, we used 70% wines from the 2024 harvest and 30% from 2022. We didn’t include any wines from 2023, as they lacked freshness.

This wine will be released in 2028.

We chose 1958 as the founding year because that’

We chose 1958 as the founding year because that’s when my grandfather did his first bottling. In the beginning, he worked with the village cooperative—only 500 bottles. My grandfather showed me documents proving that his own grandfather was already a winegrower in the village back in 1887!

Yesterday, after blending, we proceeded with cold

Yesterday, after blending, we proceeded with cold stabilization—cooling the wine to -4°C for 24 hours to trigger tartaric precipitation before filtration, ensuring clarity and stability.

Tartaric acid is unstable at low temperatures and tends to crystallize, which can cause excessive foaming when opening the bottle. While these crystals don’t affect the wine’s quality or aroma, they can make Champagne unpredictable. To prevent this, we introduced cream of tartar and rapidly cooled the wine from 12°C to -5°C. This thermal shock forced the tartaric acid to precipitate in the vat rather than in the bottle. After filtration, the wine is now clear, stable, and ready for bottling.

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