Champagne Flashcards
Who massively improved the quality of wines from Champagne? Where based? When? How? In what way did he fail?
Dom Pierre Pérignon
Abbey Hautvillers in Vallée de La Marne
17th Century
Severe pruning to reduce yields, Careful harvesting (not to damage grapes), blending wines from several vineyards.
He tried to eliminate the Methode Ancestral pétillance in wines that made bottles explode but failed, instead, making better quality pétilant wines
When did Phylloxera hit Champagne region?
During what period was wine fraud at its worst? Resulted in?
When did Russian market collapse?
What was set up in 1935, why, made up of which groups, and who originally led it?
Phylloxera 1890
Fraud worst 1890~1911 - wines coming in from outside rgn
Resulting in riots in 1911
Russian mkt collapse 1917
1935 - Commission de Chalons - made up of Growers and merchants
1st regulations primarily re-inforce boundaries and ensure quality
Originally led by De Vogue, head of Moët
When did INAO first define the Champagne Rgn?
What did it define?
What group set up when to reinforce boundaries and try to formalise quality?
When did Champagne receive AOC status?
When was the governing body set up and what is it called?
1927 INAO defined the Champagne Rgn
Defined an area of 34,000ha made up of 319 Cru (villages) around Epernay, Reims and Ay
1935 Commission de Châlons set up to reinforce boundaries and formalise quality
1936 Champagne receives AOC status
1941 CIVC set up to rep Growers, Co-ops, Shippers and Houses and protect the name ‘Champagne’
What did INAO start a review of this century?
When?
Why?
Using what criteria?
2003 INAO started a study to add 40 villages to Champagne appellation
Because Champagne sales were increasing sales yr on yr and the region feared running out of capacity
Review of villages excluded 1927 and 1935
Villages and plots must have a history of growing grapes for Champs before 1927 definition of Champagne region, have the right soils, climate and elevations etc.
When did Champ sales peak and how many bottles?
2017 sales qty and € value
Accounting what qty % and value % of world Sparkle sales?
% split between Houses and Growers?
% make up of biggest Champ segment?
4 Biggest exprt markets vol and val
Peak 340m bottles in 2007 2017 307.3m bottles @ €4.9bn 10% world volume / 36% world value 72% Houses / 28% Growers Biggest sector white NV = 67% Volume UK, USA, DE, Jpn (Moet is 50% of North America volume) Value USA, UK, DE, Jpn
Define:
Aire Delimitée
Aire Production
Aire Delimitée - Wide area where Champagne can be made, vilified and produced
Aire Production - Smaller area within Aire Delimitée, only where Champ grapes can be grown - 319 Crus
Eschelles des Cru What and how many? When established and why? When abolished and why? Purpose? How much do grapes sell for in Champs land?
Eschelles des Cru - Ladder of Crus
EST 1919 to set a structure for the price of grapes. Villages (Cru) evaluated and graded and awarded a %. The % decided the percentage that would be paid for the grapes.
Prior there were some growers who were sometimes forced to sell grapes for less than production costs forcing them into starvation or stop tending vines.
100% Grand Cru - 17
90~99% Premier Cru now 42
80~89% Autres Cru
1990 prohibited by EU as anti competitive so the Cru status effectively frozen in time
2017 av €6 kg but for Pinot N from a Grand Cru in Montagne de Reims can fetch €8 kg and from Côte des Bar €5.50
Where is Champagne located? Soils? Benefit of? Disadvantage? Climate? Climate risks? How many sub regions growing grapes for Champagne?
NE France, 150km East of Paris, on the Paris Basin
Mainly chalky Limestone consisting of Belemnite and Micraster.
Sand, Marl Clay to the far west and Kimmeridgean Limestone Marl down south similar to Chablis soil.
Chalky Limestone soils give good drainage and allow roots to dig freely and deep.
Soils very infertile so need regular fertiliser
Climate - Continental with a Maritime influence. Av 11c with long sunshine hours (1,680~2,100 hrs)
Risk - Heavy rain at flowering = Millerandage and Coullure
Risk - Winter freeze and Spring frosts
Risk - Hail
14 sub regions but 5 important
Montagne de Reims How many Grand Cru? Name two How many Prem Cru? Location and soils? Grapes grown inc most renowned, styles?
Most Northerly region located on rolling hills around a large plateau between Epernay and Reims
More Grand and Premier Cru than any other region
9 Grand Cru inc Bouzy and Verzy
Highest proportion of Belemnite chalk limestone
Most renowned for Pinot Noir (40% of plantings) but also grows Chard (26%) and Meunier (34%)
PN from the North - Nuanced
From South - more powerful
North should be too cold for grapes but cold night air flows away replaced by warmer air from the top of the montagne.
Vallee de lar Marne How many Grand Cru? Name two How many Prem Cru? Location and soils? Climate Risk? Grapes grown inc most renowned, styles?
2 Grand Cru - Ay (home to Bollinger) and Tours-sur-Marne
7 Premier Cru incl the Abbey and vineyards of Hautvillers of Pérignon fame
Stretching 100km West from just East of Epernay towards Paris
Most plantings on Right bank face S and SE
Chalky in the East and Sand, Chalk, Marl to the West
Valley is frost prone and best suited to late budding Meunier (60% plantings) also 23% PN and 17% Chardy
Cotes des Blancs How many Grand Cru? Name two How many Prem Cru? Location and soils? Grapes grown inc most renowned, styles?
6 Grand Cru inc Crament, Avize, Oger
9 Premier Cru
Runs NE —> SW from South of Epernay
Plantings on Chalk ridges of Belemnite and Mictraster
Produces some of the most respected Chardonnay in Champagne (87% of plantings); high quality age worth Blanc de Blancs and finesse to blends.
Small plantings Pinot Noir (4%) and Meunier (9%)
Cote de Sezanne How many Grand Cru? Name two How many Prem Cru? Location and soils? Grapes grown inc most renowned, styles?
Nil GC or PC
A continuation of Cote des Blancs running SW
Mostly Clay Marl with Chalky outcrops
Plantings SE facing, grapes get warmer than Cote des Blancs
As CdB mainly Chardonnay (75% plantings) but richer and riper
Also Pinot Noir (19%) and Meunier (6%)
Cote des Bar How many Grand Cru? Name two How many Prem Cru? Location and soils? Grapes grown inc most renowned, styles? Local history?
Nil GC or PC
Located ~ 100kms South of Epernay in Aube region
Plantings mainly in river valleys
Soil - Kimmeridgean Limestone Marl very similar to Chablis
85% Pinot Noir, inferior to Montagne de Reims, more robust, less finesse, largely used in NV blends
Also 3% Meunier and 11% Chardonnay
1908 excluded from Champagne region. Growers rioted
1925 delimitation includes Aube
1927 INAO officially defines Champs region incl Aube
How many Grand Cru and Premier Cru in these regions and which, one, grape are they most famed for? Montagne de Reims Vallee de la Marne Cotes de Blancs Cote de Sezanne Cote des Bar
Montagne de Reims 9 GC, 26 PC Pinot Noir Vallee de la Marne 2 GC, 7 PC Meunier Cotes de Blancs 6 GC, 9 PC Chardonnay Cote de Sezanne No GC/PC Chardonnay Cote des Bar No GC/PC Pinot Noir
Sales
2017 bottles produced and sold?
How many bottles held in reserve and maturing?
Qty sales France and Export?
What split House / Non House by France / Export?
2017 295 million bott produced / 307.3 mill Sold
1.4 bn in Reserve and Maturing
France 57% House / 43% Growers and Co-ops
Export 88% House / 12% Growers and Co-ops
Pinot Noir % of plantings? Type? Best soil? Risk? Where primarily grown? What does it bring to the party?
38% of plantings was dominant
Thin skin, buds early
Risk - Frost damage
Cool Chalky Limestone of Montagne de Reims
Also grown Cote des Bar but considered inferior to MdeR
Gives Sructure, body with Ripe red berry depth of fruit
Meunier % of plantings? Type? Best soil? Risk? Where primarily grown? What does it bring to the party?
31% of plantings
Thick skin, late budding, helps avoid Frost damage. Ripens earlier than PN
Robust and hardier than PN
Very tolerant to weather and damp clayey soils
Primarily Vallee de la Marne
Gives intense Bpuquet, Fruity roundness, Body, Richness and fruitiness to blends
Ages more rapidly than other Champ grapes so usually in NV blends destined for relatively early drinking. That said it is more respected than once was.
Chardonnay % of plantings? Type? Best soil? Risk? Where primarily grown? What does it bring to the party?
30% of plantings
Earliest budding, early ripening, productive
Cote des Blancs orig East face but doing well in increasing locations such as Cotes de Sezanne.
Likes Chalky soils; Limestone or Clay Marl
Amongst most revered grapes gives Citrus, austerity and elegance when young and Biscuit, Brioche and nuttiness with long lees age
How have the vines become so productive?
How many Clones available of the 3 main grapes?
As a generalisation what is the landscape like and where are the best sites located?
Which Rootstocks are popular?
A combination of Clonal and Massana selection have resulted in vines delivering high yields of high quality grapes
Approx 50 clones of the 3 main grapes available
Undulating terrain with gradients up to 60%
Best sites are Mid Slope 90~300m S, E and SE facing
- Good concentrations of Chalk = Good drainage and Sun
Top of slopes tend to be Sandier and more water logged
Rootstocks - 80% Lime tolerant 41B
20% 3309c for soils Sand and Clay Marl with little Limestone
Who set Min / Max yields and what are they?
Who decides this year and on what basis? What was 2018?
When were planting density regs set? What is Av density?
What are dims for planting?
INAO min 10,400 kg/ha and max 15,500 kg/ha
CIVC sets within each year considering how much held in Reserve and Mkt demand and forecasts
2018 10,800 kg/ha + 4,700 kg/ha Reserve
Regs, all grapes must be picked, so once allowance reached balance machine (for speed) or hand and left to rot
Av density - high @ 8,000 vines ha
Planting regs 1978
Max between rows 1.5m / 0.9~1.5m between vines
Tot max dim not >2.5m
When were vine Pruning regs put in place?
What’s the objective of Pruning?
What methods are approved?
When does pruning take place?
Pruning regulated since 1938 Obj - Balance Vigour and Productivity. Direct Plant energy >> Shoots and leaves for optimal fruit. Also give shape, prevent leaves and fruit being too dense there = better exp sunlight and air flow 4 approved methods Taille Chablis Cordon de Royat Vallee de la Marne Guyot Pruning takes place in the months after harvest until mid-December, then re-starts mid-January after winter dormancy.
Taille Chablis
Effectively a slanting Bush vine with up to 5 canes that are Spur pruned
Retains large amount Permanent Wood offering some Frost protect
Canes trained max 60cm above ground to benefit from reflected sun and heat
Best for Chardonnay (90% pruned this way) but can use for PN and Meunier
One of only 2 methods approved for 90~100% GC and PC vineyards
Cordon de Royat
Single permanent Cordon, Spur pruned with VSP shoots 15cm apart
Large amount Permanent wood offers some frost protection
Cordon max 60cm above ground to benefit from reflected sun and warmth
Main system for PN and Meunier, can also be used for Chardy
One of only 2 methods approved for 90~100% GC and PC vineyards
Vallée de la Marne
Cane prune system only approved for Meunier
Adapted to manage well in below Zero Spring frosts
Cane max 50cm above ground to benefit from reflected sun and warmth
Only for Meunier in lesser 80~89% vineyards
Guyot
Replacement Cane - Single or double Guyot with VSP 15cm apart
Little permanent wood = Poor Frost resist
Cane max 50cm above ground to benefit from reflected sun and warmth
Can be used for all 3 grapes but only in lesser 80~89% vineyards
Sustainability Why (Background) 2002? 2009? 2010? 2014? By end 2017? 2017?
Post war —> 1980s very limited vineyard area + Hi demand = HUGE yields needed
Intro Hi yield clones, Hi Nitro fertilisers, Chem Herbi and Pesticides
Result - Soil erosion from slopes due no cover crops. Soil death = no Biodiversity. Chemical traces found in some wines.
2002 CIVC Impact assessment Tgt reduce Carbon f’print
-25% 2020 / -75% 2050
2002 intro Agriculture Raisonée - ban most dangerous Chems and licence the rest to limit application. Encourage rep Chem with Organic Fertilisers. Waste water management encouraged then enforced.
2009 France Min Ag intro HEV (Higher Environmental Value).
Promote 1 Biodiverse and Conserve 2 Plant protect strat
3 Manage Fertiliser use 4 Water Management
Bolly, MandC, Veuve Clicquot, Krug, Landon and others support
2010 CIVC intro 65g (2oz) lighter bottle - NV saves 8k metric tonne Co2
2014 CIVC intro VDC (Sustainable Viti Champagne) 140 criteria, complimentary to HEV; control inputs, respect Health and Environ (use sex confuse), Preserve Terroir, Biodiversity, landscapes, Manage water by-prods and waste, reduce energy and Carbon footprint
By end 2017 13% Vineyards certified inc Moet and Veuve C
and e.g. Lanson working with 400 vineyards to convert
Grape ripening network name?
How?
What happens
Résau-Matu
Starts @ Veraison 450 Control plots monitoring:
Colour change, grape weight, est sugar and acids and Rot
From data CIVC sets picking dates by variety / by village and (often) min pot alc %
Grape Picking
Pressing centres qty and why?
What is the std weight measure in Champs land?
Hand, whole
Takes about 3 weeks
100~120k pickers
Perforated box to let water out - max 50kg
1,900 INAO Pressing centres to minimise time from pick to press to ensure highest quality juice P»P usually 6~8hrs
4,000kg = 1 Marc
What is recorded when grapes arrive at Pressing centre?
Weigh and record:
Pot alc %, Variety, Region, Village and Eschelles, Vineyard, Grower and Destination —> House —> Grower or —> Co-op
Pressing Latest regulation year? Before 1st 2nd 3rd
Latest regs 1987
Before pressing free run juice (100~150ltr) analysed and discarded if any sign impure or oxidised
Fractionated pressing - from 1 Marc (4,000kg)
1st 20.5hl - Cuvée Richest in sugar and highest Tartaric and Malic acids = finesse and age potential
2nd 5hl - Taille Still high Sugar but lower acidity + more colour and phenolics. More expressive as young but less age potential
Total 25.5hl = 102ltr / 160kg
3rd ‘Rebeche’ —> Distillery
Presses Types % used Capacity Manufacturer What happens to juice immediately after pressing? What is done sustainably?
2,000 ~ 12,000kg capacity
25% Manually operated Vertical Basket presses 2,000~12,000kg capacity
e.g. Coquard
75% Computer controlled, temp control, protective Horizontal Pneumatic presses
e.g Coquard, Wilmes
After pressing; juice SO2 (and poss pectolytic enzymes) —> large tanks to settle 12~24hrs then rack off and Ferment or —> 3rd party Ferment
Regs state MUST be washed between pressing - waste water treated and re-cycled
How is Rosé made?
Either de-stem black grapes, lightly crush and macerate 24~72hrs —> Press —> make Rosé wine - considered superior Method
OR
Make a red wine with Pigeage and blend with white wine before Tirage
1st Ferment
Describe all the way to final still wine
Chaptalise permitted to pot 11% - tgt 10.5%~11.5% after 1st Ferment
Most Steel 50~1,200hl
Some large Oak - Bolly, Krug 100% Others e.g. Veuve Clicquot part %
Cru, varietal, press fraction etc. Ferm separate
Neutral yeast dry or liquid CIVC makes strains avail
Grand Marques have own House yeasts
Ferm warm 18~20c - too cold Isoamyl Acetate = Banana/Pear drop
Too warm = risk flav evaporation or stuck ferment
1st takes 10~14 days
Next decide:
=/- MLF, if yes inoculate, conversion takes 4~6wks
Then Settle, Rack, Fine, Filter (can centrifuge)
Output ‘Vin Clair’
Blending French word What? Why? Who leads the blending operation? NV (why esp critical?), Vintage, Rosé Special comment on Rosé? What happens AFTER blending What is the earliest the next stage can happen?
Assemblage
Due to Vintage variation Champagne is a blended wine by Tradition
Blending Vineyards, Grape var, Vintages, Reserve wines, =/- MLF, +/- Oak - large Houses and Co-ops have access to MANY base and Reserve wines.
Chef de Cave leads blending team, can predict wine evolution over time
Esp critical for NV Champs as it is the House (or Co-ops) trademark wine, consistency is critical. Pos the hardest blending job to get consistency yr after yr after yr.
Vintage - Only in best years.100% same vintage but still many blending options available but obj is to reflect the year
Rosé - Many add red to white but considered best from short maceration e.g Laurent-Perrier Rosé
NOTE: Yeast absorbs colour so will lighten Rosé, Chef de Cave can anticipate
After blending - Cold stabilise usually -4c 1wk, poss add Potassium Bitartrate crystals to help process
Bottling must NOT be bottled until January following harvest
2nd Ferment French term Quick summary of steps How many bottles / hr by machine Why special yeasts? How are bottles stored? How long 2nd Ferm take? Change to abv% and bottle pressure?
Prise de Mousse - Capture the Sparkle
Vin Clair + Add Liquer de Tirage - Leave 5cl headspace
Seal bottle with Bidule and Crown cap that allows minute ingress of oxygen OR Seal with Cork (Bolly)
In House or Contractor visits - 2~18k bottle hour
Liquer de Tirage yeast must be able to ferment in high abv %, limited Oxygen, Cool - 9~12c.
Bottles stored ‘Sur Lattes’ (Horizontal)
2nd Ferm takes 6~8 weeks
~24g/l = Abv + 1.2~1.3% & 5~6 bar pressure
What in Liquer de Tirage exactly?
Vin Clair + Water + Beet or Cane Sugar +
Yeast Nutrients - Usually DAP (Diammonium Phosphate)
+ Riddling agents to aid Flocculation (usually Bentonite)
Bottle sizes that 2nd Ferment wine MUST be sold in?
Bottle sizes that can go through a different process
What’s the other process called?
Briefly describe
Why might some producers stick to the rules despite bottle size?
1/2 ~ Jeroboam must be sold in 2nd ferment bottle
Smaller splits and > Jeroboam can go through Transfer process
Disgorge after 2nd Ferm into tank, chill, filter, add Liquer D’expedition and bottle
Often Special Cuvées and Prestige Cuvées will still be hand disgorged
Mature on Lees
What happens
How long?
Autolysis is the breakdown of yeast cells by their own enzymes often coupled with fractional oxidation through stopper (crown Cap / Cork)
Varies by style - can be 10 years + for trad method.
NV Champ - minimum 15 months bottle age in producer’s cellar, with 12 months on lees.
Vintage - at least 3 years
In most cases both types aged longer.
Comparison: Cava - 9 months (Reserva 15 mo, Gran Reserva 30 mo).
Over time yeast releases substances from cell walls including compounds inc. amino acids, polysaccharides and glycoproteins.
Yeast degradation creates complex flav profile giving yeasty, toasty, etc. and dairy; Cream and Butter, Cheese.
15~18 mo @ 9~12c for autolytic characters to really assert their flavours.
At temperatures above 12C autolysis accelerates but results simplify.
What happens after Lees ageing is complete?
Include French terms
Bottles are Riddled (Remuage) and slowly turned ‘Sur Pointe’ (vertical) to bring yeasts into Bidule in neck of bottle
Manual - 6 wks in Pupitres Wooden racks for bottle necks, slowly turned
Machine - Gyropalette 1 week (holds 504 bottles)
Disgorge - Freeze neck with yeast, open bottle, pressure expel yst plug.
Add Liquer d’expedition - by machine 2~18k bottles / hr
Seal bottle with Cork (showing name ‘Champagne’ and year if Vintage).
Apply Musalette (wire cage)
Add foil covering cork and bottle neck.
Shake to fully integrate wine with Liquer d’Expedition
Store further 3mo to ensure full integration of with and Liq D’expedition
Liquer d’Expedition and Dosage - what is it?
What adjustments can be made at this stage?
Recent trends?
Chemical of sugar and wine?
How much sugar for each style? Regs dated what year?
Liquer d’Expedition = wine + sugar
Dosage = the amount of sugar in the Liquer d’Expedition
Determines the final sweetness of the finished wine.
The wine can be this year’s to give vibrancy and fresh fruit flavours
Or long aged Reserve wines (aged in Cask, barrel, Magnum) to give added complexity and flavours of baked apple / dried fruit.
The final colour of Rosé Champs can also be adjusted at this stage.
Recent trend to reduce dosage - orig Growers (RM) Zero Dosage to show pure fruit expression.
Climate change delivering riper fruit = less sugar needed
Extended lees = more richness and mouthfeel = less need
Dosage sugars react with Proteins and Acids in the wine to give rich, nutty, character to old wine but science little understood.
Dosage - EU regs 2009 <3 g/l Brut Nature / Zero Dosage (must be naturally occurring sugar, none added) 0~6 g/l Extra Brut 0~12 g/l Brut - 85% Global sales 12~17 g/l Extra Sec 17~32 g/l Sec 32~50 g/l Demi-sec >50 g/l Doux
Champagne styles (7) \+ some explanation
NV - A blend of vintages, follows house style, blending different parcels to smooth vintage variation, in theory same profile each year a the House’s Trademark style. Poss the hardest blending job!
Vintage - 100% of wine from that year. In theory only for best years, but variation of judgement among producers. Sometimes universally declared (2002, 2004). Vintage wine often reflects house style, but can be unique, showing character of year. Sometimes released in stages to show evolution.
Rosé - usually a blend with red wine, extended maceration permitted (EG Laurent Perrier, Louis Roederer, Dom Pérignon Rosé)
BdBs - 100% white grapes (usually Chardy). Leaner, more austere in youth, better aging potential, taking on biscuit and hazelnut. e.g. Krug Clos du Mesnil
BdNs more of a golden/pinky hue, notes of red berries. Thought to age more quickly than BdB. e.g. Bolly Vielles Vignes Francaises (ungrafted PN) and Krug Clos d’Ambonnay
Grand cru - 100% grapes from GC villages. Used used as a quality statement
Prem cru - 100 grapes from PC/GC villages. Used as a quality statement
What’s R.D. and Prestige Cuvée all about than?
RD - Bolly Trademark - recently disgorged. Ext lees age, disgorged just before release, drink immediately. Wines kept on lees and recently disgorged are different to wines from same vintage disgorged earlier. RD seem more youthful, but age more rapidly than standard vintages. e.g Bolly La Grande Anée (7~8 yrs) R.D. +5yrs = 12 yrs
Others uses various terms incl: LD - Late Disgorged, DT - Disgorgement Tardiff, Veuve Clicquot Cave Privée and Dom P Plénitude.
Prestige Cuvée - (French Term Téte de Cuvée) top wine in the range, though Krug and others make a range of PCs. Strict selection of best grapes, meticulous winemaking. Can be NV or V
e.g. Louis Roederer Cristal, Moet and Chandon Dom P, Pol Roger Cuvée Winston Churchill
Give initials, meaning and brief summary of the 7 Producer classifications
NM - Negociant-Manipulant - A Champagne House
RM - Recoltant-Manipulant - Growers Champs - can buy up to +5% grapes
SR - Societé de Recoltants - 2 or more Growers who share own winery to produce and market Champs under own label. NOT a Co-op. Can get some assistance from Co-op but MUST have sig involve in winemaking process. Often families are SR
CM - Cooperative-Manipulant. A Co-op winemade from members grapes pooled together.
RC - Recoltant-Manipulant. A Grower who sells Champs made from his own grapes but made by a Co-op and with his own label.
MA - Marque-D’Acheteur - A Brand name owned by a 3rd party e.g. Supermarket, Restauranteur. Winemaker makes and buyer slaps own brand label on.
ND - Negociant-Distributeur - Broker / Wine March buys and sells finished wines under own name and labels as such on own premises.
Give more detail about CM wines
Main ones
What threat they pose to houses and why
CM = Cooperative-Manipulant = wines made in Co-op from members pooled grapes and sold under Co-ops own brand.
CV-CNF - Centre Viticole-Nicolas Feuillatte Champagne
est 1972. NV is No.1 seller in France and No.3 Globally + Palmes d’Or Prestige Cuvée.
Consists of 84 smaller Co-ops and >5k Growers
Alliance Champagne Reims est 1970s inc Brands Jacquart and Beaumont des Crayers 1,700 growers
Mailly Grand Cru est 1929 A Co-op in a Village in Montagne de Reims makes MA wines e.g. BBR Rudd Cuvée 70 Growers
The popularity of CM champagnes is a challenge for major Houses = added competition in the market and greater competition for Grapes, Must and Vin Clair for Houses.
CIVC
Full Name
Year founded
What it does
Comité Interprofessional du Vin de Champagne (Comité Champagne)
Est 1941
Represents Independent Growers, Cooperatives and Houses
Brand manager and protects the name ‘Champagne’
Marketing and Communication activities
Manages Tech regs, Harvest dates, Yields (inc min abv%) and Reserves
Sometimes acts to smooth friction between Growers and Houses
SGV
Full Name
Year founded
What it does
Syndicat General des Vignerons de la Champagne
Est 1919
Represents Growers - 16,000
Active defend Champs boundaries and Rules of Production
Defends Growers interests, gives Bizz support, Legal advise
Obj Ensure Economic security and Maximise profits
Encourage Environmental practices
2001 - Est ‘Les Champagnes de Vignerons’ to promote Grower Champs
5,000 Grower members about 500 produce own Champs from Grape to bottle RM
UMC
Full Name
Year founded
What it does
Union des Maisons de Champagne
Est 1882 by 35 Founding Members - Now 80 Members
Orig formed to fight Phylloxera and Fraud (grapes from outside rgn)
Thereby working to prevent fraudulent use of the name ‘Champagne’
Work closely with SGV to negotiate Grape Prices, Wages and Working conditions
FCVC
Full Name
Year founded
What it does
La Féderation des Cooperatives Vinicoles de la Champagne
Est 1939 28 Co-ops
1920 28 Co-ops Now 132 with 14,000 Members
Account for 70% of Harvested Grapes Make:
25m bottles yr RC Recoltant-Cooperative. Made by Co-op sold back to Grower
25m bottles yr CM Cooperative-Manipulant - Sold as Co-op own brands
Ensure secure supply of raw materials to Co-ops.
Play active part with CIVC - Ensure policies implemented, promote
Co-op Champs and defend Members Interests
Summarise the 3 Major Business Groups in Champagne
What about Interdependencies?
- 16,000 Growers - Own 90% of Vineyards
- 132 Cooperatives - 14,000 members handle 70% of harvested grapes
- > 300 Champagne Houses - 72% of total sales
2017 - 57% of Domestic sales / 88% of Export sales
Have to buy in significant % Grapes, Must, Vin Clair or Finished wine
All Interdependent - Each yr negotiate:
Vineyard Management Stategies
% Grape Volumes and Varieties for sale
€ per KG Grapes - Vol, Region, Village, Variety
How many Champagne Landowners
20,000 Landowners
5,000 just rent out their land and/or Vines
Courtiers?
A Broker or Intermediary for everything from Grapes -> Finished wine
Knows who’s doing what
Syndicat Professionel des Courtiers en Vin de Champagne
About 40 regulated since 1357
Take 1% cut
Most houses have to buy in a large % of the grapes they use, name 3 large Houses that are significantly (about 75%) self sufficient
Louis Roederer
Pol Roger
Bollinger
