Champagne Denis Frézier

Since 1823, when the first Denis Frézier laid the foundations in Monthelon, south of Épernay. In 1935 the family first vinified part of the harvest itself and sold it under its own name. Today Sébastien and his wife Aurore run the house as the seventh generation, on the same plots as their ancestors.

Everything from pruning to bottling happens in-house. Frézier is a récoltant-manipulant and a member of the Vignerons Indépendants, so it only uses grapes from its own plots. Each plot is picked separately and pressed gently. Since 2014 the base wines have been made in a temperature-controlled stainless steel cellar, and for Sébastien the blending is the heart of his work.

Yes. Since 2016 the estate has been certified under Viticulture Durable en Champagne and Haute Valeur Environnementale. The switch to organic farming began in 2020, and since 2023 all vineyards have been certified organic. Sébastien focuses on healthy soils, cover crops and biodiversity and uses no herbicides. For him, good Champagne is made in the vineyard.

The three classic Champagne varieties. Chardonnay carries the Terroir Blanc and the Exception and makes up most of the Esprit Rosé and the Expression. Pinot Noir stands alone in the Terroir Noir, Meunier alone in the Terroir Meunier. The Expression 2018 brings all three together: 60 percent Chardonnay, 20 percent each of Pinot Noir and Meunier.

Two to eight years, depending on the cuvée. The Terroir Noir spends over two years on the lees, the Terroir Blanc and the Esprit Rosé over three, the Terroir Meunier three to four years. The two vintage Champagnes, Expression 2018 and Exception 2016, age for more than seven years. After disgorging, the bottles rest for at least another three months.

A Blanc de Blancs made from pure Chardonnay from old vines in Cramant, a Grand Cru village on the Côte des Blancs. It spent more than seven years on the lees and is Brut Nature, meaning no added sugar. Deep gold in the glass, linden blossom and acacia on the nose, later puff pastry and frangipane, with a touch of marzipan at the end. Good with oysters, caviar and fish. CHF 49.

Pour the Terroir Blanc with oysters, sashimi or fish. The Terroir Noir is more powerful and suits poultry, veal and mushroom dishes. The Terroir Meunier, with no dosage, is best as an aperitif or with mussels. The Esprit Rosé goes with salmon tartare, sushi or red fruit desserts, the Expression 2018 with turbot, scallops and creamy sauces.

The Esprit Rosé costs CHF 33.90, the three Terroir Champagnes CHF 34.90 each. The Expression 2018 costs CHF 39 and the Exception 2016 CHF 49.