Champagne Delavenne

Grower Champagne, (Récoltant-Manipulant) family-owned since 1920 in Bouzy Grand Cru, Champagne Delavenne is, above all, a loving family with an eye to the future. 

Contantly striving toward working in harmony with nature:  The vines are cared for through the application of a blend of Organic, Biodynamic and Naturopathic techniques (Organic certification pending)

From the vines to the bottle: We propose Exclusively Grand Cru Pure Champagne and Bouzy Rouge, brought to life by winemaking techniques that allow the natural attributes of our grapes to shine, unaltered. 

Inimitable and unique: Jean-Christophe Delavenne employs specific techniques that allow each cuvée to express the terroir in its purest form to its full potential, with increased length on the palate.

A 4th generation “vigneron,” Jean-Christophe grew up working alongside his father and grand-father. An independent champagne producer with a passion for his work, he is devoted to his roots and dedicated to quality. Actively aware of the legacy that he will leave to his 3 children, he has the utmost respect for Nature and is actively invested in his community. 

(Organic Certification Pending: The official administrative process toward obtaining Organic Certification was begun in 2020.)

• Treatments such as Nettle, Willow bark and Horsetail, Silica are favoured. Starting in 2021, application of Lithotherapy*  (vibrational energy of “Gem waters”) 

*The word "lithotherapy" comes from the Greek "lithos" (stone) and "therapeia" (healing) and literally means "healing by stones". This technique aims at using the energies contained in stones and minerals to improve well-being.

• No weed killers. No Chemical fertilisers
• Naturally occurring Chalk and rich "Black Soil," on Delavenne's on south-facing vineyards provide the optimal growing conditions for Pinot Noir and Chardonnay. 
• Natural undergrowth between the vines is encouraged, creating a healthy symbiosis between the flora and the fauna, bringing rich nutrients and mineral salts to the vine roots. Gentle tilling guides growth in the Spring,
• Delavenne harvests a bit later, waiting for the perfect grape maturity to suit his champagne style.
• Following in the footsteps of his father and grandfather, tasting the grapes determines the harvest date, not an instrument. Manual harvest. 

• Stainless steel and enamel tanks (no oak)
• Wild, native yeasts, to exemplify the terroir.
• No malolactic fermentation
• Low manipulation
• No fining
• No Thermovinification 
• Low sulfur (below Organic limits)
• Natural cork 
• No aggressive “cold-flash” of the wines.
• Late disgorgement only 4 to 6 months before availability on the market
• For the Bouzy Rouge : selected vineyard (parcellaire) plot of “grappe lâche” Pinot Noir, de-stemmed and hand pressed, vinified in resin tanks.

Single-vineyard cuvées

• “Double-Vintage” Blend of wines from only 2 consecutive harvest years
• Hand riddled bottles.
• Vegan-Friendly cuvées
• Homemade Dosage: Traditional Champagne method “liqueur” created from a Solera system of Delavenne's own vintage wines and pure cane sugar from the French islands.
• Working with the rhythm of Nature, bottling is done in July and according to the Biodynamic Calendar

France: 

l'Assiette Champenoise - Arnaud Lallement, Tinqueux

Hôtel d’Angleterre - Jerome Feck, Châlons en Champagne

La Grand Cerf, Villers-Allerand

Les Crayeres, Reims (Brasserie le Jardin)

U.K.:  La Trompette, Chiswick, London, 

The Man behind the Curtain, London, 

 Andrew Fairlie, Scotland 

Sketch Mayfair, London U.K

Denmark: 

Kokkeriet, Copenhagen

Italy: 

Iyo, Milan

Lume, Milan

Andreina, Loreto

Osteria Altran, Ruda

Agli Amici, Udine

Switzerland:

Cheval Blanc Hotel Les 2 Rois, Basel

Rosewood Miramar, Montecito California

Flemings Mayfair, London U.K.