"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
Region Map Hautvillers
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Producer Information Vincemt Bliard
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Vincent Bliard Les Fondamentaux - Bio
€42.00*
50% Chardonnay, 30% Pinot Noir, 20% Pinot Meunier
Matured in wood for a year
No fining, no filtration
Minimal addition of sulphurDosage 2g/l
With malolactic fermentation
Moritz Feb24: The nose emits a warm spice accompanied by dark berry fruits and a hint of red apple. On the palate, the champagne shows its backbone. The acidity is powerful yet does not lose its elegance. A fine spice and tart red apple also dominate the taste, indicative of a perfectly managed use of wood. The endlessly long finish leaves beautiful mature flavors on the palate. A great companion to food.
Nicola FEB24: Very aromatic, rich in extract, herbal, minimal sherry aftertaste, biodynamic touch, a slightly wilder release than in previous years.
Tasting AUG22: Intensiv-tiefgründige Farbe, offener-ausladender Stil mit reifer und charmant-rustikaler Fruchtkomponente, wie Bratapfel mit gerösteten Walnüssen und Kakao. Zugänglich und extrovertiert. Elegante herbe Noten machen ihn zu einem Allrounder der Speisenbegleitung, gerne auch zu Gewürzküche, hat Kraft.
Moritz OCT22: The Fondamenteaux forms the foundation of the Vincent Bliard winery. It was the first own cuvée from the first own vineyards planted by the great-grandparents and reflects the style of the house well. Fresh, spicy and with a skilful use of wood, the bar is set extremely high with this "entry-level" champagne.
Content: 0.75 Liter (€56.00* / 1 Liter)
Vincent Bliard Libre comme l’air Rosé - Bio
€56.00*
75% Chardonnay, 25% Pinot Noir
Matured in wood for a year
No fining, no filtration, minimal addition of sulphur
With malolactic fermentation
Rosé d'Assemblage (7% red wine)
Dosage 6g/l
Original, unexpected, this cuvée symbolizes the creative freedom of Vincent and Marie-Odile. A striking contrast between tannic strength and fresh elegance.
Nicola FEB24: Beautifully charming and as always with this cuvée, a unique taste, black plum, generous yet simultaneously light-footed aromatics.
Moritz FEB24: In the nose, a very nice mix of raspberry, plum, and a hint of mint. On the palate, the mint becomes more noticeable and the fruit is more like cherry with a light malolactic fermentation. This creates a charming creaminess. However, the tight acidity cuts through the creamy, round body like a butter knife, bringing more dimension and additional freshness to the champagne.
Nicola OKT22: Berry, earthy, nice tannins, rich, great for food pairing
Moritz OCT22: Chardonnay-heavy rosé from just one vintage and aged for at least 1 year in wood is a rarity. But the Libre comme l'air is exactly that. Spicy, playful and with a light red fruitiness, it comes along and the taut acidity is animating. A truly complex rosé that leaves you wanting more.
Content: 0.75 Liter (€74.67* / 1 Liter)