L&S Cheurlin, a family story
More than a century of traditions and five generations of winemakers
Edmond Chourlinis the first member of the family to plant vinesin Champagnein the 1900s. His son, Raymond Cheurlin, then created the brandChampagne Chourlinand began selling the production to individuals. Since then, the tradition has been passed down from generation to generation. Since the 1950s, the vineyard has gradually expanded. In 1978, Richard Cheurlin turned a new page in the history of the Cheurlin Champagne House, both in terms of thewine qualitythat on therespect for the environmentHe implemented sustainable viticulture practices, including plot-by-plot selection and vinification, barrel aging, and a focus on achieving perfect grape ripeness. The Jeanne cuvée was launched in 1987, in homage to Richard Cheurlin's grandmother. It is vinified and aged entirely in oak barrels, a rarity at the time when stainless steel had just become the norm in most wineries. Richard Cheurlin is deeply committed to the environment and has been working for years to adopt practices that are more respectful of the terroir and biodiversity.
Today,Lucie and Sébastien Cheurlinrepresent5th generationand follow in their father's footsteps towards increasingly natural viticulture. The estateL&S Cheurlinis therefore partly cultivated in a waybiological.
L&S Cheurlin's love of the land
Meticulous work from vine to vat
The vineyard ofL&S Cheurlinis composed of 5 hectares of vineyards located in the heart of theCôte des Bar, in the village of Celles-sur-Ource. The plots extend over the Ource Valley, the Arce Valley and the Seine Valley over aclay-limestone soilThe grape varieties cultivated are Pinot Noir, Chardonnay, and Pinot Blanc. The average age of the vines is 30 years. Throughout the year, the vines and soils are meticulously maintained byLucie and Sébastienin the most natural way possible. To determine the harvest date, the ripeness of the berries is checked, and the fruit's flavor must meet the House's requirements. The harvest is entirely done by hand to select the finest bunches, which are then immediately pressed. This preserves the freshness and aromas of the grapes. The different musts are then transferred to vats, respecting the principle of...plot selection.
Approximately 2,550 liters of juice are transformed into Champagne from 4,000 kilograms of harvested grapes. Two categories are distinguished within this 2,550 liters: the first 2,050 liters sold are finer and more elegant, while the following 500 liters, known as "taille," are richer and fuller-bodied. The distinction between these two categories is useful for refining the blend.L&S Cheurlin wineswhich takes place in the spring.
L&S Cheurlin Champagnes
A skill passed down from generation to generation
Once the must has settled and been cleared of impurities, alcoholic fermentation takes place. This is followed by malolactic fermentation, which occurs in temperature-controlled stainless steel tanks. Indeed, theChampagne methodallytradition and modernismand theDomaine L&S CheurlinThe winery is very well equipped. Several rackings are carried out to clarify the wine before blending. The wines are bottled, and a second alcoholic fermentation produces gas, which is trapped and gives rise to the fine bubbles of Champagne. Aging is an important stage and lasts between 15 months and 5 years. Once the different cuvées have reached maturity, riddling and disgorging are performed.
The L&S Cheurlin estate produces7 Champagne vintagesThe Lucie Cheurlin and Sébastien Cheurlin cuvées are balanced and elegant brut wines. The former offers aromas of fruit and white flowers, while the latter offers brioche notes. A very smooth demi-sec cuvée is also produced, as well as an extra-brut and a 100% Chardonnay. The L&S Cheurlin Brut Rosé Champagne comes from a single, limited-yield Pinot Noir vineyard. The grapes macerate in vats until the desired color and red fruit aromas are extracted. The estate also produces the Coccinelle and Papillon Brut Champagne, the first cuvée made from vines grown inorganic conversion.
