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Champagne Roger Coulon

Organic viticulture, spontaneous fermentations, low sulfur, and no fining or filtration all allow this estate’s terroirs to speak clearly of the magic that one can encounter on the slopes surrounding Reims.

Eric and Isabelle Coulon are the representatives of the eighth generation of the Coulon family to be engaged as récoltant-manipulants, producing Champagne from Vrigny and the surrounding villages in the northwest corner of the Montagne de Reims. Since 1806, this family has gradually increased its holdings so that there are now 10 hectares under vines, almost all located within the 1er Cru rated villages of Vrigny, Coulommes and Pargny, about 10 kilometers distance from Reims. In terms of their rigorous vineyard management and cellar practices, eighth-generation Eric and, as of late, his bright son Edgar occupy a tiny fringe within a region still largely mired in chemical farming and dominated by the ultra-powerful Grandes Marques: organic viticulture, spontaneous fermentations, low sulfur, and no fining or filtration all allow this estate’s terroirs to speak clearly of the magic that one can encounter on the slopes surrounding Reims.

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Coulon is one of only 6 growers in the élite Trait d’Union, an association committed to expressing terroir and working as naturally as possible. The other members, Egly-Ouriet, Larmandier-Bernier, Sélosse, Prévost, and Jacquesson, are lofty company indeed, with prices far higher than Coulon’s. Eric and Edgar’s wines strike an uncanny balance between precision and richness, combining penetrating minerality with the boldness and power these red-grape-dominated terroirs deliver at their best.

Farming

Certified Organic since 2019

Treatments

Copper sulfate only

Ploughing

Annual ploughing to maintain vineyard health

Soils

Soft limestone, Sparnacian clay and Thanetian sand

Vines

Vines are from Selection Massale and are planted on east-facing slopes. Vines are trained in Guyot and planted at 8,500 vines/ha, and average vine age is 40 years old. “Les Linguets” was planted 60 years ago as franc de pied. “Les Limons” and “le Village” are 65 and 82 years old

Yields

Controlled with severe winter pruning, debudding, and an occasional green harvest

Harvest

Exclusively manual, usually mid-September

Sourcing

Entirely estate fruit

Fermentation

Chardonnay ferments spontaneously in barrels of various shapes and sizes; Pinot Meunier and Pinot Noir ferment spontaneously in stainless-steel tanks and barrels of various shapes and sizes. Half of Meunier destined for rosé production is left in whole clusters

Extraction

Bâtonnage only to counter reduction

Chaptalization

None

Pressing

4000-kg pneumatic bladder press

Malolactic Fermentation

Blocked via temperature

Élevage

Wines age 10-24 months in stainless-steel tanks or oak barrels of various shapes and sizes, including foudres, 600-l demi muids, and 205-l barrels traditional to Champagne. Perpetual reserve solera of Pinot Meunier dates back to 1995

lees

Wines rest sur lie during élevage and rest sur lattes for at least 3 years and up to 15 years

Dosage

Maximum dosage is 3 g/l. Héritage sees 1 g/l. Esprit de Vrigny sees no dosage

Fining and Filtration

All wines are unfined and unfiltered

sulfur

Restricted to its absolute minimum, and applied only when necessary during élevage and at bottling

Farming

Certified Organic since 2019

Treatments

Copper sulfate only

Ploughing

Annual ploughing to maintain vineyard health

Soils

Soft limestone, Sparnacian clay and Thanetian sand

Vines

Vines are from Selection Massale and are planted on east-facing slopes. Vines are trained in Guyot and planted at 8,500 vines/ha, and average vine age is 40 years old. “Les Linguets” was planted 60 years ago as franc de pied. “Les Limons” and “le Village” are 65 and 82 years old

Yields

Controlled with severe winter pruning, debudding, and an occasional green harvest

Harvest

Exclusively manual, usually mid-September

Sourcing

Entirely estate fruit

Fermentation

Chardonnay ferments spontaneously in barrels of various shapes and sizes; Pinot Meunier and Pinot Noir ferment spontaneously in stainless-steel tanks and barrels of various shapes and sizes. Half of Meunier destined for rosé production is left in whole clusters

Extraction

Bâtonnage only to counter reduction

Chaptalization

None

Pressing

4000-kg pneumatic bladder press

Malolactic Fermentation

Blocked via temperature

Élevage

Wines age 10-24 months in stainless-steel tanks or oak barrels of various shapes and sizes, including foudres, 600-l demi muids, and 205-l barrels traditional to Champagne. Perpetual reserve solera of Pinot Meunier dates back to 1995

Lees

Wines rest sur lie during élevage and rest sur lattes for at least 3 years and up to 15 years

Dosage

Maximum dosage is 3 g/l. Héritage sees 1 g/l. Esprit de Vrigny sees no dosage

Fining & Filtration

All wines are unfined and unfiltered

Sulfur

Restricted to its absolute minimum, and applied only when necessary during élevage and at bottling

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