At the head of the Champenoise family home, Jérôme Dehours embodies the 4th generation of a winemaking family located in Cerseuil, a small village on the southern slopes of the Marne Valley. His trademark? Making tasty champagnes from 35-year old, totally divided vines. The 14 hectares (ha) of the domain are spread over 42 different parcels. The exposure, altitude, nature of the soils, the confluence of the Marne and the Flagot valley offer a wide range of soils. Jérôme Dehors grows Pinot Noir (8ha), Chardonnay (4ha) and Pinot Noir (2ha) following sustainable farming methods. This means that he limits mechanical soil work, avoids the use of chemicals and adapt their level of care to the needs of the vine. Grapes are only collected once they are ripe, in order to retain the best aromas in the wines. The same approach is taken in the cellar: the grapes are vinified in vats or barrels using in-house yeasts, and the wines are not filtered or clarified. As a result, only the pure expression of fruit, vintage and terroir is found in the bottles.

In the cellar, Jérôme Dehours also produces exceptional cuvées in Champagne AOP and Coteaux Champenois, as well as simple champagnes, but these are always succulent. His unique variety of soils means he can vinify each parcel of land separately. His cuvées are mainly undosed or only partly and others are vinified in barriques. Unsurprisingly, his presence in the Marne valley means he can vinify a majority of Pinot Meunier which gives his champagne substance, character, flavour, and fine length on the palate.

Jérôme Dehours does not only produce champagnes on his champagne grounds but also wines in AOP Coteaux Champenois. Les Rieux, white wine of the appellation, is made only from Chardonnay grown on the plot of the same name. In the cellars, he ages his wine sur lie for 18 months in 200 and 300 litre barrels.

Nestled in the heart of the Champagne winegrowing landscape, the Pinot Meunier vines are rooted in soils composed mainly of clay, limestone and silt, favouring freshness and the grape variety’s naturally expressive fruit profile. The clay-rich soils contribute both generous texture and a certain density to the wine, balanced by the mineral liveliness provided by limestone. Harvesting is manual, with precise sorting to retain only the finest bunches. Following a traditional vinification, ageing takes place on fine lees for several months, followed by extended bottle ageing in the cellar, imparting complexity, depth and delightful a creamy texture.
The wine reveals a bright pale yellow hue with golden highlights, animated by a fine, persistent bead. The nose is elegant and complex, revealing citrus, green apple, white flowers, hazelnut and brioche, underpinned by a chalky minerality. On the palate, the wine is precise and lively, with a fine, silky effervescence.