This is the English version of an article published for my wine column at Forbes Japan. The Japanese version is found here. Group photo of members of "Bulles Bio" Bulles Bio – An organic Champagne producers' group In Champagne, like other major winegrowing regions, there is an increasing awareness about the necessity to produce wine in a way that is sustainable while taking into account the environment and people. The growing number of consumers who prefer wines produced in t
I attended the masterclass on “Les Houtrants” by Jean-Baptiste Geoffroy in April 2019, which was very impressive, and wrote about it for Wine Report. Here is the link to the article (Japanese only). Wine Reportに、Champagne GeoffroyのLes Houtrantsについての記事を寄稿しました。リンクはこちら。 Three generations of the Geoffroy Family: Rene, Sacha and Jean-Baptiste シャンパーニュ単一畑の究極表現 ジョフロワのレ・ゾーラン（Les Houtrants） 土地の個性を表現する単一畑シャンパーニュへの注目は高まるばかりだ。ブレンドを基本に発展してきた産地にあって、特に小規模な栽培醸造家（レコルタン・マニピュラン）を中心に、特定の土地のテロワール表
This is the English version of an article published for my wine column at Forbes Japan. The Japanese version is found here. A special Champagne aged in the sea Story behind the birth of "Abyss" and Hervé Jestin You probably heard the news about the wine that was recovered from a sunken ship after resting on the seabed for over a hundred years. This story shows the aging potential of wine. The condition of some of the wines were good, even though they were 'stored' in the sea.