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Champagne Cordeuil Père & Fille

From the Kimmeridgian slopes of Noé-les-Mallets, in the Côte des Bar, Cordeuil Père & Fille produces champagnes of rare authenticity. This third-generation family estate cultivates 5 hectares using organic farming methods, spread across Noé-les-Mallets, Fontette and Ville-sur-Arce — villages whose Kimmeridgian clay-limestone soils impart a deep minerality and exceptional ageing potential to the wines. A cornerstone of the house’s philosophy, extended ageing in the cellar — ranging from 6 to 15 years depending on the cuvée — allows the champagnes to round out naturally, reducing the need for dosage and allowing the terroir to express itself in all its purity. Awarded 3 stars in the Guide Hachette, and honoured at the Mani Viti 2024 and the Singapore Awards 2021 with a triple Gold Medal, Cordeuil champagnes embody what Pépites en Champagne seeks: the rigour of the artisan, the expression of the terroir, and unpretentious elegance.

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Cordeuil Père & Fille Champagne

The Cordeuil Père & Fille cuvées — Brut, Sensation and Millésime Bio

The range is centred around three complementary styles. The Brut Tradition (85% Pinot Noir, 15% Chardonnay) showcases the rich, vinous character of the Côte des Bar — ripe red fruits, a savoury structure — ideal as an aperitif or with fine charcuterie. The Sensation cuvée (60% Pinot Noir, 40% Chardonnay, vintage-only) offers greater finesse and freshness, perfect with roasted langoustines or poultry in a creamy sauce. The 2015 Millésime Bio (100% Pinot Noir), aged for over eight years, pairs beautifully with mature cheeses or a risotto with wild mushrooms.

These champagnes are best enjoyed at 8–10 °C in a slightly flared white wine glass, which better reveals the complex aromas resulting from extended ageing. The 2015 Millésime Bio benefits from being decanted a few minutes before serving. Stored in a cool cellar at 11–13 °C, away from light and vibrations, the vintage cuvées can be kept for a further 5 to 10 years after purchase.

Discover the full Cordeuil Père & Fille range at Pépites en Champagne — an artisanal selection, expert advice and careful delivery throughout France and Europe.

Cordeuil Père & Fille — Three generations on Kimmeridgian strata

The Cordeuil vineyard has its roots in the Côte des Bar dating back to the 1950s, when the first vines were planted on the Kimmeridgian soils of Noé-les-Mallets. The first bottles were released in 1971. In 1985, Gilbert Cordeuil expanded the estate, before passing the baton in 2017 to Erlande Cordeuil, representing the third generation, who introduced a decisive stylistic shift: fully organic viticulture, extended ageing and a naturally reduced dosage.

The conversion to organic farming, which began in 2015 on part of the vineyard, was extended to the entire 5 hectares in 2019. Ageing in the cellars follows the noble Champagne tradition — a minimum of 8 years, sometimes up to 15 years for vintage champagnes — allowing for a naturally low dosage that lets the soils of Noé-les-Mallets, Fontette and Ville-sur-Arce to express themselves freely, without the masking effect of added liqueur.

Cordeuil Père & Fille Champagne

Your questions about Cordeuil Père & Fille champagnes

What distinguishes the terroir of the Côte des Bar from that of the Montagne de Reims?
The Côte des Bar is situated on Kimmeridgian clay-limestone soils dating from the Upper Jurassic, which give the Pinot Noirs a full-bodied structure and aromas of fleshy red fruits. The Montagne de Reims, dominated by chalk, produces more refined and mineral-driven champagnes. At Cordeuil Père & Fille, this Aube terroir is expressed to the full thanks to organic viticulture and extended ageing.
What food and wine pairings go well with Cordeuil Père & Fille champagnes?
Brut Tradition is at its best as an aperitif, served with fine charcuterie or Comté gougères. The vintage Sensation cuvée pairs well with roasted langoustines, scallops or poultry in a creamy sauce. The 2015 Millésime Bio, which is more concentrated and structured, complements blue-veined cheeses, a wild mushroom risotto or a lightly sweetened dessert with red berries.
How should Cordeuil Père & Fille champagnes be served and stored?
Serve at 8–10 °C in a slightly flared white wine glass, which better brings out the complex aromas developed during the long ageing process. The 2015 Millésime Bio benefits from being decanted a few minutes before serving. When stored in a cool cellar (11–13 °C, away from light and vibrations), vintage wines can be kept for a further 5 to 10 years after purchase.
Where can I buy Cordeuil Père & Fille champagne online?
Discover the full Cordeuil Père & Fille range at Pépites en Champagne — an artisanal selection, expert advice, and express delivery throughout France and Europe.
Why does prolonged ageing in the cellar reduce the dosage in Cordeuil champagnes?
Extended ageing — from 6 to 15 years depending on the cuvée — allows the yeasts to release sugars and complex amino acids through autolysis. This process naturally enriches the wine and balances the acidity without the need for a high-sugar dosage. The result is more approachable and refined champagnes that express the Kimmeridgian terroir without artifice, with a naturally low sugar profile.
How does a champagne from an organic artisan winemaker differ from a champagne produced by a major Champagne house?
An artisan winemaker such as Cordeuil Père & Fille vinifies only its own grapes, sourced from identified plots cultivated organically. The controlled yields allow for extended ageing and a plot-by-plot approach that would be impossible on an industrial scale. The major wine merchants blend hundreds of wines to ensure a consistent style — an approach based on uniformity that stands in stark contrast to Cordeuil’s focus on expressing the terroir.

About

Champagne Cordeuil Father & Daughter: the essentials

House / owner
Cordeuil
Location
Noé-les-Mallets, Grand Est
Distinctions
Organic (certified in 2015 and 2019), Singapore Awards 2021 (3 Gold Medals)
Cuvées
Brut, MilléSime Bio 2015

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