Last year, in the middle of the pandemic, this prestigious “Maison de Champagne” was celebrating the 260-year anniversary of its foundation (1760). According to the history books, it was the fourth winery established for the production of champagne.
It is a Champagne House whose wines are known for their lovely fresh, crispy style yet which are produced without malolactic fermentation!! Over these 260 years, it has remained faithful to its principles.
Hace un año, en plena pandemia, celebraban los 260 años de la fundación de esta Maison de la Champagne (1760). Según los libros de historia, es la cuarta bodega creada para la elaboración de champagnes. Es una Maison cuyos vinos son conocidos por tener un estilo fresco y ácido, y se elaboran ¡¡¡sin fermentación maloláctica!!!. Durante estos 260 años, se han mantenido fieles a sus principios.
Due to the current circumstances, we were unable to visit the Champagne House to interview Hervé Dantan, its cellar master, in person, but we were nevertheless able to forward him a few questions which we were very interested in getting his response to.
SW: You are the son of Champagne winegrowers. You graduated in oenology and spent some time working for wineries in Bordeaux, Burgundy, Alsace and California, where you certainly learned a lot about viticulture. What do you remember from those times?
As a child I used to help out in the vineyard, so the world of wine was familiar to me even if wine wasn’t an obvious career choice. I was a curious child with an interest in science and research. But soon my fascination in geology combined with a strong interest in geology’s impact on wine and I found myself studying oenology in Reims. Experience in different wine regions (Bordeaux, Burgundy, Alsace and California) have taught me that behind each fine wine hides an important oenological know-how and a precision viticulture. It is essential to consider the style of the wine through the know-how and the quality of the grapes, and thus of the viticulture.
SW: You have been with Lanson for 8 years now (2013), how did you come to join this historic Champagne House? Was it very different from where you had worked previously?
I joined Maison Lanson for its history, its heritage and for everything that the brand conveyed in the Champagne region. By heritage, I am especially referring to the richness of its reserve wines, its vintages. What could be more exciting for a winemaker than being able to access an exceptional collection of Vintages, Reserve wines and incredible wines?
I joined Lanson in 2013 enriched by my experience and my oenology expertise, but joining a Champagne House such as Lanson, with the great weight of its history and ancestral know-how, requires a great deal of humility. I had to adapt to new methods and to ensure that this know-how is handed down to future generations.
SW: Logically, each Champagne House has its own philosophy and way of working, but it is also logical that each chef de cave would want to leave his/her own stamp on the wines made. What is yours?
To leave your mark
