Who makes it
Champagne Pascal Redon is a grower Champagne house in Trépail that controls production from its vineyards through bottling. Its vineyards are planted to Chardonnay and Pinot Noir. The house uses traditional pressing and cellar ageing.
Pascal Redon cuvées are richer, fuller and rounder. Adrien Redon's line uses less dosage, the addition made before final closure, for drier, lighter sparkling wines. Adrien also works with two used Champagne barrels. One brings vanilla and almond aromas, while the other brings caramel and toasted notes.
Where it grows
Trépail lies in the Montagne de Reims and is classified as a Premier Cru village. Premier Cru is a vineyard classification that places the village within Champagne's quality hierarchy. The village covers 277 hectares, with 90.5% planted to Chardonnay and 9.5% to Pinot Noir.
The vineyards sit on east facing slopes. Eastern exposures receive morning sun and less intense late afternoon heat, a pattern that can support gradual ripening while preserving acidity. Trépail is noted for good Chardonnay from southeast and east facing slopes, and Pascal Redon's vineyards sit within that setting.
What they make
Brut Tradition Premier Cru is the house flagship. It has a golden yellow colour with green reflections and lively bubbles, followed by green apple, mineral notes, white flowers, baking spices and toasted brioche.
Diaphane Blanc de Blancs Premier Cru Brut is the Blanc de Blancs cuvée, with aromas of freshly chopped wood, hazelnut, buttery dough and homemade apricot jam. Rosé Premier Cru Brut brings strawberries and cherries on the palate with a hint of tannins.