Champagne Stéphane Regnault

Champagne Stéphane Regnault

The family’s four hectares of Chardonnay are divided equally between a few highly celebrated chalky terroirs in their home village of Le Mesnil as well as the Grand Cru village of Oger.

History

Stéphane Regnault unveiled his inaugural single-vineyard cuvée in 2018, sourced from the prime terroirs of Oger and Le Mesnil, which have been in his family for generations. These bottles embody more than a decade of contemplation, hands-on experience, and experimentation. After a brief stint as a sommelier in London and a career as an aerospace engineer in Paris, Stéphane returned to the Côte des Blancs in 2007 to assume control of the family domaine. Motivated by discussions with fellow young producers, he made the decision to abandon the use of herbicides in the vineyards, gradually transitioning to organic farming practices.

Terroir

The estate encompasses four hectares of Chardonnay, evenly distributed across the chalky terroirs of the Grand Cru villages Oger and Le Mesnil. The vines, with the majority aged between 40 and 60 years, contribute to the vineyard's rich heritage. Stéphane has meticulously chosen three specific parcels for his cuvées: Chemin de Flavigny in Oger, Moulin on the boundary of Oger and Le Mesnil, and Hautes-Mottes in Le Mesnil. These single-vineyard, multi-vintage wines skillfully blend the unique character of each vineyard within the broader Champenois tradition of using multiple vintages.

Savoir-Faire

The influence of the barrel should not overpower the wine; rather, the wood should complement and enhance its character. Every barrel contributes a distinctive aromatic complexity, offering me a canvas for endless creativity during the blending process. Each plot undergoes a consistent fermentation and vinification approach, with approximately two-thirds in stainless steel tanks and one-third in previously used barrels. Stéphane neither obstructs nor promotes malolactic fermentation, preferring to let the wine evolve naturally. Regular tastings guide him in determining the optimal moment to combine barrels and tanks, creating one of the three perpetual solera systems that are meticulously maintained separately for each of the three cuvées.

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