Aurélien Lurquin. A name still very much under the radar, yet increasingly recognised among discerning enthusiasts seeking wines that respect both grape and soil. Based in Romery, in the Vallée de la Marne, the winemaker’s estate is modest in size, covering just 2.3 hectares. Quality clearly takes precedence over quantity. His work draws together?–?with talent and conviction?–?the vitality of the vines, the mineral pulse of the land and the life forces unique to each terroir. The result? Emotionally engaging wines with real presence and poise.
Barely 2,000 bottles of both still and sparkling wines are produced each year, crafted from iconic Champagne varieties: predominantly Pinot Noir (40%), followed by Chardonnay (35%), Pinot Meunier (24%) and the rare Petit Meslier (1%). Part of his production is also sold to trade. If you have yet to discover these wines, don’t wait too long! This confidential estate has already caused quite a stir at auction, fetching some truly sky-high prices!
Aurélien is also a member of the association “Des pieds et des vins”, which aims to highlight terroir-driven Champagnes produced in the same thoughtful spirit as those of Sélosse, Lahaye, Vouette, Agrapart and Sorbée.

Domain Aurélien Lurquin is a lesser-known but cutting-edge figure in the region, located in the Marne valley in the Champagne region. It works on a very small area of less than three hectares. Here they produce A l’Etat Pur - a pure Chardonnay whose name says a lot about the way it was created - within an eponymous parcel located within the village of Romery: Les Crayères du Levant. The vines are encouraged to draw the necessary nutrients for their development from the chalk and marl soils which allow the wine to perfectly express a balance between freshness, finesse and a noticeable character using environmentally sound farming methods that are certified organic and biodynamic. In the cellar, the work is focused on allowing the terroir to express itself using low-intervention vinification methods which mainly involves using inert containers (cement tanks) and barrels with fermentation triggered by indigenous yeast. The wine has been aged in barrels for a year on its lees.
The wine has a pale yellow colour with green glints from which fine bubbles emerge. Aromas of white and yellow fruits, flowers and fresh almonds are released as the bubbles rise to the surface. Ageing on lees gives it a slightly buttery character that is very appealing.