It all began with a cooperage that Eugène founded in Hautvillers at the beginning of the 20th century.
"We have kept our love of wooden barrels ever since and have optimized the possibilities that they offer us," say Eugène's great-great-granddaughter Florence Bliard and her partner Antoine. They are the fourth generation to run the family estate together, which had pioneering status as early as the 1960s: Jean Bliard was one of the first winemakers in Champagne to start farming his vineyards organically - long before this type of farming became popular.
Despite this farming method, which was still viewed with great skepticism at the time, the family remained persistent, and was and still is convinced that only living soil and healthy grapes can produce high-quality wines with strong character.
At the beginning of the 1970s, they began bottling champagne themselves. The grapes that grow on the edges of their own vineyards are sold, and the introduction of chemicals by the surrounding, conventionally working winemakers cannot be ruled out.
The winery is located in Hautvillers in the Vallée de la Marne, where different soil formations and terroirs meet. This enables the Bliards to cultivate all three main grape varieties - Chardonnay, Pinot Noir and Pinot Meunier - despite their small area of just four hectares (spread over 16 plots!).
In the cellar, they use old techniques to produce modern champagnes that are in tune with the times. The house's signature is that all base wines mature in oak barrels for about a year. Grandfather Jean bought the oldest, a foudre from the 1960s that is taller than a man. Under Florence's father, Vincent Bliard, smaller 228-litre pieces from Burgundy also found their way in. The use of wood gives the champagnes an earthy appearance, removes the primary fruit and gives them an immensely spicy depth.
Great importance is attached to a long yeast storage period, 4 - 5 years for the basic cuvée - many winemakers leave it at a maximum of two years.
Sulfur additions are reduced to a minimum, filtration or fining is completely avoided. Even the labels for the bottles are colored with surpluses from food production (lemon peel, grass, cane sugar).
The focus on sustainability, responsible use of natural resources and craftsmanship is stringent and is implemented as consistently as in few companies.
Under Florence and Antoine, the champagnes have even gained significantly in character.
They are wild and full-bodied, complex and bursting with individuality.
The fact that the natural development leaves one or two edges unsmoothed only makes their wines even more exciting (Florence herself lovingly calls it: "touche de naturel").
We break every lance for champagne with a signature and are delighted to have found such a signature in Bliard's wines.
Facts: RM, Hautvillers, Vallée de la Marne, 4 hectares, 12,000 bottles, 40% Pinot Noir, 30% Pinot Meunier, 30% Chardonnay