Recognized long ago as the source of quality grapes, the large champagne houses have been quietly purchasing grapes from this region. The Aube, whose formation is over 145 million years old and dates back to the Jurassic era, represents 25% of the entire champagne region.
Its soil, a mixture of clay, limestone and fossilized seashell, replicates that of neighboring Chablis. Yet, despite the geological resemblance to Chablis, which makes the most distinctive Chardonnay wines in the world, the Aube is known for its superior Pinot Noir.
This large and increasingly important area of Champagne has been discovered by bubbly lovers and now lays claim to an outsize portion of fascination among Champagne lovers.
In Aube, there is no bragging about the art of blending and no luxury branding, instead, they stake their reputation on the land.
Champagne aficionados are sitting up and taking notice of the Aube, located 1.5 hours from Paris near the home of Renoir and city of Troyes. The grapes from this area are regarded as the essential component to producing quality champagnes.
“The region's highly sought wines have caught the attention of Champagne lovers the world over.”
The New York Times
The Cheurlin vineyards produce three main grape varietals - Chardonnay, Pinot Noir, and Pinot Blanc - to produce four distinctly elegant, vibrant and enjoyable champagnes.
Slower to develop than other grapes, Chardonnay produces sparkling wines that are built to improve with age. Yields subtly fragrant wines with characteristic notes of flowers and citrus Known for its freshness and delicacy.
The indomitable Pinot Noir grape provides strength and complexity. Produces champagnes with distinctive aromas and fruited notes Particularly suited for the chalky limestone soil of the Cheurlin vineyards.
The rarity of this grape, which represents less than .5% of the grape varietals grown in the Champagne region, helps make Cheurlin champagnes unique. Similar to Chardonnay, but lighter and fruitier. Produces a medium- to full-bodied champagne with good acidity.
Our champagnes are crafted according to tradition, but with a modern twist, using sustainable growing methods and with little to no sugar added.
Faithful to the tradition of hand-picking grapes in their prime.
Committed to extended aging to ensure more complexity of flavors and character.
Skilled remueurs hand-turn every bottle 1/8” of an inch every 2 days.
The soil, a mixture of clay, limestone & fossilized seashell, replicates that of neighboring Chablis.
Purity of grape create flawless balance allowing natural flavors to shine.
Meets France’s highest standards for biodiversity and environmentally sound practices.