From Our Cellar

Champagne Hervé Dubois Brut Tradition

Champagne Hervé Dubois

More Wines from Champagne Hervé Dubois

Our tasting impressions

Such a fresh, lively and crisp tasting Brut.  The lack of malo on the Chardonnay is apparent.  A yeasty note provides some interesting counterpoint to the zesty acidity and minerality. Drink now and for the next few years to enjoy the freshness.


About this wine

This non-vintage Brut is a blend of 40% Chardonnay and 30% each Pinot Noir and Pinot Meunier.  Seventy percent is from the 2014 vintage and the rest is reserve Chardonnay.


The Chardonnay is vinified without malolatic fermentation.  There is a light filtration prior to bottling.  Dosage: 6-7 g/litre.  Disgorged April 2018.


About the grape blend

Chardonnay, Pinot Noir and Pinot Meunier are the three most common grapes grown in Champagne.  Blending all three for a non-vintage Brut is typical.


On your table…

This would be great with a lobster roll and chips. The fatty, richness of meat and mayo provide great counterpoint to the angular, crisp minerality of the wine and Champagne and salt is a beautiful thing. Serve at or just below cellar temperature.


Suggested Glassware: Grassl Mineralité

Champagne Hervé Dubois

The roots of this Grower Champagne estate dates back to 1920.  Hervé's grandfather Paul was in the business of transporting wine to the big Champagne houses by horse.  He bought land in Avize in order to feed and raise the horses and this land eventually was designated Grand Cru vineyards.  A decade later, he developed the property to focus on wine production.


In 1981, Hervé began bottling their wine under his own name. His daughter, Nina is heir apparent, managing the commerce and gradually learning winemaking from her father.


The 7.5ha estate in the Côte des Blancs near Épernary is 60% Chardonnay (mostly Grand Cru in Avize. The estate also comprises 1.5ha Pinot Meunier, 1ha Pinot Noir and .5ha 1er Cru Chardonnay in Montagne de Reims. Other vineyards are in Oger and Cramant.  


Thirty-eight years ago, Hervé discontinued using malolactic fermentation in his Chardonnay and has remained committed to this less common practice.  He believes it results in fresher, livelier wines that more transparently reflect the terroir.