Who makes it
Freshness and a silky mouthfeel are the house's defining terms. Champagne Griffon-Trichet is a family Champagne producer whose current leadership is a mother and daughter working together. The family line represents four generations of winemakers, with a female viticultural tradition passing knowledge and passion from mothers to daughters.
The house makes Champagne through a range of named cuvées, with Grande Réserve, Premier Cru and Blanc de Blancs among the wines described in its lineup. The emphasis stays on family continuity and a clean, fresh style of Champagne.
Where it grows
Champagne is the home of Griffon-Trichet, whose family describes its work through wines of Champagne. The region's sparkling wines gain their bubbles through a second fermentation in bottle, while ageing on yeast lees can bring bread and brioche notes and a softer texture.
The vineyards span Montagne de Reims to Massif de Saint-Thierry. That spread places the house across a regional stretch of Champagne, with the wines presented through grape varieties and cuvée names.
How it is made
The cellar
The vineyard holding is divided into 11 parcels, and all are certified HVE and VDC. HVE stands for High Environmental Value, while VDC means Sustainable Viticulture in Champagne. HVE certification was achieved in May 2019.
Sustainable agriculture has been practised in the vineyard for over 25 years. These certifications describe farming practice across the holding, while the cuvées are distinguished by their grape varieties and individual profiles.
What they make
Grande Réserve is a cuvée made from 40% Pinot Noir, 20% Pinot Meunier and 40% Chardonnay. Premier Cru uses 35% Pinot Noir, 40% Pinot Meunier and 25% Chardonnay. Both are Champagne wines built from the three varieties that shape the house's documented blends.
Blanc de Blancs is another named cuvée in the lineup. Tradition is also part of the house's range. Together, the bottles move from stated grape proportions in Grande Réserve and Premier Cru to separate cuvée names with their own sensory profiles.