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Location: France, Champagne, Vallée de la Marne
Winemaker: Jean-Rémi and Melanie Drémont
Grapes: Pinot Noir
Dosage: 0g/l
Winemaking: Éclosion means “hatching” or “blooming”. Les Éclosions is the namesake of Jean-Rémi and Melanie’s single-varietal vintage cuvées vinified in concrete eggs. In their “Eggs” they consider the wines to “live, breathe, and develop before being born”. The porosity of the tanks, which are made of the same limestone clay soils in which the grapes are grown, “mirroring” the vineyard soils, allows minute amounts of oxygen to penetrate the tank, where the wine breathes, and the ovoid shape enables a constant circular motion during fermentation, a natural stirring of the lees. This ageing process preserves the terroir and the fruit, resulting in authentic expressions of variety, vineyard and vintage.
From the Importer Wine Traditions: The brother and sister team of Jean-Rémi and Melanie Drémont came on the scene in 2016 and they are creating some waves along the Marne river’s “grand meandre.” Jean-Rémi and Melanie are the fourth generation to work the family farm in Charly-sur-Marne, and although their grandmother planted a hectare of vines in 1945, it was their parents who patiently over the last 25 years increased the vineyards from 1 hectare to 7.5 hectares. During this period, they sold their fruit to negociants. Jean-Rémi and Melanie produced the family’s first wine in 2018 and released their first Champagne in 2021. The estate was certified organic in 2022. Jean-Rémi and Melanie bring a lot of thoughtfulness and energy to everything they do. In the vineyard, they use a variety of cover crops to re-balance the soil, they partner with bee-keepers who install hives in the vineyards and they bring in local flocks of sheep to graze in the vineyards. They do a lot of vineyard work manually and work some plots with their Boulonnais draft horse. In the cellar, they vinify individual parcels separately using a variety of containers including stainless steel, cement eggs and foudres. They take only the juice from the first press known as “la cuvée” and vinification is with indigenous yeasts. The wines stay “sur lie” for ten months before bottling.
Location: France, Champagne, Vallée de la Marne
Winemaker: Jean-Rémi and Melanie Drémont
Grapes: Pinot Noir
Dosage: 0g/l
Winemaking: Éclosion means “hatching” or “blooming”. Les Éclosions is the namesake of Jean-Rémi and Melanie’s single-varietal vintage cuvées vinified in concrete eggs. In their “Eggs” they consider the wines to “live, breathe, and develop before being born”. The porosity of the tanks, which are made of the same limestone clay soils in which the grapes are grown, “mirroring” the vineyard soils, allows minute amounts of oxygen to penetrate the tank, where the wine breathes, and the ovoid shape enables a constant circular motion during fermentation, a natural stirring of the lees. This ageing process preserves the terroir and the fruit, resulting in authentic expressions of variety, vineyard and vintage.
From the Importer Wine Traditions: The brother and sister team of Jean-Rémi and Melanie Drémont came on the scene in 2016 and they are creating some waves along the Marne river’s “grand meandre.” Jean-Rémi and Melanie are the fourth generation to work the family farm in Charly-sur-Marne, and although their grandmother planted a hectare of vines in 1945, it was their parents who patiently over the last 25 years increased the vineyards from 1 hectare to 7.5 hectares. During this period, they sold their fruit to negociants. Jean-Rémi and Melanie produced the family’s first wine in 2018 and released their first Champagne in 2021. The estate was certified organic in 2022. Jean-Rémi and Melanie bring a lot of thoughtfulness and energy to everything they do. In the vineyard, they use a variety of cover crops to re-balance the soil, they partner with bee-keepers who install hives in the vineyards and they bring in local flocks of sheep to graze in the vineyards. They do a lot of vineyard work manually and work some plots with their Boulonnais draft horse. In the cellar, they vinify individual parcels separately using a variety of containers including stainless steel, cement eggs and foudres. They take only the juice from the first press known as “la cuvée” and vinification is with indigenous yeasts. The wines stay “sur lie” for ten months before bottling.