Champagne Roger Coulon

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Eric and Isabelle Coulon are the representatives of the eighth generation of the Coulon family to be engaged as recoltant-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.

Production at Champagne Roger Coulon is approximately 90,000 bottles per year. The vineyards are planted 40% to Pinot Meunier, 30% to Pinot Noir and 30% to Chardonnay. The average age of the vines is 38 years, a rarity in Champagne where old vines, and the limited production that is the result thereof, are often considered a curse rather than a blessing. Further, the vineyards are planted by the selection masalle process rather than with modern clones. No herbicides are used and harvest is done manually. The juice from the red grapes is fermented and aged in stainless steel but much of the Chardonnay is fermented in small oak barrels (not new). Only the natural, indigenous yeasts are used.

Six cuvées of Champagne are produced at Champagne Roger Coulon as well as a still white wine:

Heri Hodie 1er Cru: aged for three years prior to being disgorged; a blend of 50% Pinot Meunier, 25% Pinot Noir, 25% Chardonnay; selected from vineyards situated in Vrigny, Coulommes and Pargny. A modest dosage is applied at the time of disgorgement to render a fresh, floral, but still full-bodied Champagne.
L’Hommée 1er Cru: aged for five years prior to disgorgement; an equal blend of Pinot Meunier, Pinot Noir, and Chardonnay, the last of which is barrel aged for seven months; selected from vineyards in Vrigny and Pargny; this cuvée is yeasty and rich with a bold expression of terroir and is named for the ancient measure of vineyard work performed manually by a single person in a single day.
Rosélie: from the 1er Cru rated vineyards of Vrigny and Coulommes; produced from 80% Pinot Meunier and 20% Pinot Noir via the saignée method; aged for three years prior to disgorgement.
Brut Millésimé Blanc de Noirs: a vintage cuvée produced exclusively from Pinot Meunier (50%) and Pinot Noir (50%) and aged for 5 years prior to disgorgement; much of this blend is based on fruit from the old vines parcel of Pinot Meunier known as Les Linguets in Vrigny that was planted in 1953; the wine is neither filtered nor fined and only a minimal dosage is applied when this vintage Champagne is disgorged.
Esprit de Vrigny: a blend of grapes harvested from vineyards exclusively within the village of Vrigny; an equal marriage of Chardonnay (barrel-fermented and barrel-aged for seven months), Pinot Noir and Pinot Meunier; aged for six (6) years; a pure expression of this terroir that sees zero dosage.
Coulon-Heritage Cuvée Prestige – Heritage: a blend of 20% Pinot Noir and 80% Chardonnay ; from a single 1er cru lieu-dit ; the Chardonnay is aged for one year in small barrels and undergoes malolactic fermentation ; aged eight (8) years on the lees, this cuvée receives a minimal dosage upon disgorgement.
COULON-COTEAUX-CHAMPENOIS-BLANC Coteaux Champenois Blanc: a still white wine produced, on rare occasion, exclusively from Chardonnay from a specific vintage; bone dry, a pristine expression of the chalk and limestone of these vineyards in the northwest corner of the Montagne de Reims; bottled unfiltered from a 3 barrel production (approximately 750 to 900 bottles).
Chouilly Grand Cru Blanc de Blancs “Les Hauts Partas” : In 2013, the Coulon family acquired their first parcel of grand cru: 0.22 hectares of 1976-planted Chardonnay in the Les Hauts Partas vineyard in the esteemed village of Chouilly, located in the northern sector of the Côte des Blancs immediately east of Épernay. The debut-vintage 2014 underwent spontaneous alcoholic and malolactic fermentation in stainless steel, and spent a full year aging in used barrels before being bottled for secondary fermentation; it was disgorged with a scant two grams per liter of dosage in November 2019, after four years on the lees. Offering a combination of the plush power often associated with Chouilly and the stark clarity of fruit that is a house signature here, “Les Hauts Partas” presents a deep, clear, and gorgeous nose with a touch of gunflint underlying notes of fresh cream. Its palate is ringing and dynamic, with salt-sprinkled small-berried red fruits clinging to the palate for dear life and prompting salivation.
Coteaux Champenois Rouge “Le Mont Moine”: “Le Mont Moine” is pure Pinot Meunier from a 0.10-hectare plot of south-exposed 40-year-old vines in the premier cru village of Coulommes-la-Montagne. Stomped by foot, fermented whole-cluster, and produced without the addition of sulfur at any point, this cuvée spent two years in barrel—one new, and one significantly older. The vineyard’s sandy soils produce a wine of silky, caressing fruit, amplified here by an intense minerality that is particularly explicit on the vivid nose. Fresh, tingling tannins keep the palate energetic all the way through the very long finish.
Coteaux Champenois Rouge “Les Champs Chevalier”: “Les Champs Chevalier” is produced entirely from Pinot Noir planted in a clay-limestone vineyard in the Coulons’ home village of Vrigny. Like “Le Mont Moine,” this cuvée was foot-trodden, with no-destemming and no added sulfur, and it spent two years in 50% new oak before being bottled without fining or filtration. An utterly gorgeous rendering of Pinot Noir, “Les Champs Chevalier” possesses a haunting equilibrium, with acidity and tannins melding into one another perfectly, and fruit that feels as if it’s being offered lovingly on an outstretched palm.

Champagne Roger Coulon’s Scarce and Singular “Rosélie”

Edgar Coulon is a rare talent. At just 26 years of age, he is quickly becoming the guiding force of his family’s 215-year-old winery in Vrigny, in the heart of the Montagne de Reims in Champagne. Working in tandem with his tireless and supremely talented father Eric, ninth-generation Edgar has worked to steer the estate’s production toward ever-more uncompromising terroir expressivity…Read More

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