Champagne Gaston Collard

This family estate is located on the Grand Cru de Bouzy terroir.

Amandine and Cyril Collard have been making biodynamic champagnes there since 2012. Their vines benefit from the ideal conditions offered by this exceptional terroir, known for the magnificent maturity of its Pinot Noirs.

This confidential estate of less than 2 hectares produces champagnes with a style that combines freshness, vivacity and richness of aromas.

Gaston Collard champagne is a very confidential house, offering a premium selection in very limited quantities, featuring champagnes and traditional wines from the region!

A short history of Gaston Collard champagne

Gaston Collard champagne is above all a family adventure that has been going on for five generations. Like many Champagne winegrowers, the family didn't always produce champagne. For a very long time, Gaston Collard grapes were sold by the kilo to the big Champagne houses and to the trade.

In 1982, Michel and Jackie, the sons of the house, decided to return to the family estate and take up winegrowing, after various professional experiences. The two brothers then created a SCEV (Société Civile d'Exploitation Vinicole) with the status of harvester-manipulator. Since then, the heart of the estate is based in the centre of the family vineyard, in the village of Bouzy.

In 2012, Cyril and Amandine Collard, the children and nephews of the founders, took over the estate. From the very beginning, they decided together to shift their operations towards biodynamic viticulture, more mindful of soil quality and the environment.

The Grand Cru de Bouzy terroir

In Champagne, only 17 of the 300 municipalities authorised to produce this sparkling wine are classified as Grand Cru. These villages are renowned for the quality of their soils and the exceptional specificities of their microclimate. These villages combine the best conditions to allow the Champagne grape variety to thrive.

Amongst these very few villages is Bouzy. This village, located in the mountain of Reims (northern Champagne region), has long had a reputation for the exceptional quality of its Pinot Noirs. The slopes of the village benefit from an almost unique exposure in Champagne, which is largely responsible for the magnificent maturity of the Pinots produced there.

Beyond the sole production of champagne, Bouzy has also made a name for itself in the production of a wine that has almost disappeared from the Champagne region, the coteau champenois. This is a still wine produced in Champagne long before the sparkling wine of the same name was invented by Dom Pérignon in the 17th century. A true specialty of this terroir, red Bouzy is now world renowned. It is a wine that perfectly embodies the Pinot Noir: ruby-coloured, full of red fruit aromas and a typically Champagne vivacity that is conducive to ageing.

Biodynamics as viewed by Amandine and Cyril Collard

Since their arrival at the estate in 2012, Amandine and Cyril have been working towards a viticulture that is not only more respectful of the environment, but also enhances their wines. It is therefore only logical that they turned to biodynamic viticulture. Biodynamics aims to reconcile two opposing influences on the vine: one directed towards the centre of the earth, and the other towards the sun and the stars. This viticulture method proposes to strengthen the ties with the soil and to nourish the vine with light and heat in order to harmonise the fragile natural balance.

In practical terms, biodynamics has numerous positive effects. It notably allows for soil fertility to be preserved, to the great benefit of the animal species living in the vineyard. These are here considered as auxiliaries of the winegrower. The sharp reduction in inputs that this viticulture method entails also has an impact on the wine produced from these vines. Biodynamic champagnes are thus purer and more sound, which can be a great surprise. They are also richer in freshness and mineral aromas. Contrary to its image of an elitist product, biodynamics results in champagnes that are much more digestible and very much appreciated by the general public.