Who makes it
Joseph Perrier was founded in Châlons in 1825. Six generations have been connected to its vines and terroir. The house received its Royal distinction from Queen Victoria and King Edward VII.
Benjamin Fourmon has served as président-directeur général since January 2019, while Jean-Claude Fourmon remains the house's ambassador. The current house combines this family continuity with wines sourced from Grand Cru and Premier Cru hillsides and matured in historic cellars.
Where it grows
Joseph Perrier is the only Champagne house remaining in Châlons-en-Champagne. The house sources Grand Cru and Premier Cru grapes from the hillsides of Chouilly, Cumières, Damery and Hautvillers.
Grand Cru and Premier Cru are Champagne village classifications. Their presence places fruit from classified hillsides inside a house whose cellar and address remain in Châlons.
How it is made
The cellar
The house has 7.5 hectares in Verneuil certified organic since 2012. Across the traditionally managed vineyards, treatment inputs have fallen by 80 percent over 20 years. The vineyards are managed without herbicides or insecticides.
The historic cellars are Gallo Roman in origin and extend for three kilometres. Skylights carved into chalk illuminate the galleries, while the arboretum above them helps maintain moisture and temperature for ageing. Bottles mature in these cellars for several years.
What they make
The range includes Cuvée Royale Brut, Cuvée Royale Blanc de Blancs, and a parcel based Blanc de Noirs. Cuvée Royale Blanc de Blancs is made entirely from Chardonnay. The Blanc de Noirs is based on Pinot Noir and Meunier, with parcels shaping the wine's place within the range.
These cuvées set a single variety beside a parcel based wine from two black grape varieties. Cuvée Royale Brut provides the house's Brut style alongside them.