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A victim of its own success
Louise BrisonImpertinente Rosé
34,96 €
Champagne Louise Brison
Louise Brison embodies a radical vision of champagne: 100 per cent vintage, zero dosage, aged in oak barrels and cellared for a minimum of five years. From the Côte des Bar, on Kimmeridgian clay-limestone soils where marine fossils bear witness to an exceptional terroir, Delphine Brulez carries on the legacy of her great-grandmother Louise Brison, a winegrower active from 1910 onwards. The estate, certified organic since 2020 following a conversion process that began in 2017, cultivates its 15 hectares of Chardonnay and Pinot Noir without any chemical inputs. Each cuvée — from the ‘A L’Aube’ range to the rare ‘Blanc de Blancs Tendresse 2014’ — expresses the unique character of its vintage, designed to accompany the finest gourmet dining experiences.
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A victim of its own success
Louise BrisonMillesime 2015
31,50 €
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A victim of its own success
Louise BrisonTendresse
39,95 €
The Louise Brison cuvées — 100 per cent vintage, zero dosage
The A L'Aube range brings together the house’s flagship cuvées: the 2020 Brut Nature Bio andthe Extra Brut Bio, two Chardonnay/Pinot Noir blends with a crisp, mineral character, ideal as an aperitif or with oysters and seafood. The Rosé Brut Nature Bio 2020, with its delicate notes of red berries, comes into its own with truffled poultry or salmon en croûte. The 2014 Cuvée Tendresse Blanc de Blancs — a 100 per cent Chardonnay of exquisite rarity — reveals its full finesse when paired with scallops and lobster. The 2017 Côte des Bar Chardonnay pairs well with hard cheeses, whilst the prized Brut Nature Millésimes 1997–2011 vintage collection complements fine dining dishes.
Serve Louise Brison champagnes at between 8 and 10 °C, in a slender flute or tulip-shaped glass to preserve their delicate aromas. With no dosage and aged for at least five years in the cellar, they develop remarkable ageing potential: allow a further 5 to 10 years for recent vintages, stored in a cellar at 10–12 °C, away from light and vibrations.
Discover the full range at Pépites en Champagne — an artisanal selection, expert advice and careful delivery throughout France and Europe.
Louise Brison — a century of winegrowing in the Côte des Bar
The estate takes its name from Louise Brison, a winegrower who had been cultivating these vineyards in the Côte des Bar as early as 1910. It is on this century-old legacy that Delphine Brulez has built her project: 15 hectares cultivated using certified organic viticulture, blending Pinot Noir (70 per cent) and Chardonnay (30 per cent) on the Kimmeridgian slopes of a sub-region long underestimated, but now recognised for the tension and minerality it lends to champagnes.
The philosophy is based on a refusal to use any dosage and on patience. After pressing in a Coquard press, the wines are matured in used oak barrels for nine months to develop their complexity, then aged in the cellar for over five years before release. No two vintages are alike: each cuvée captures the exact character of its year.
Your questions about Louise Brison champagnes
Is Louise Brison really certified organic, and since when?
Yes. The estate began its transition to organic farming in 2017 and was awarded AB certification in 2020. All 15 hectares of the vineyard are cultivated without synthetic herbicides or pesticides, respecting the Kimmeridgian clay-limestone soils of the Côte des Bar and their biodiversity.
What food and wine pairings go well with Louise Brison champagnes?
The A L'Aube Brut Nature range is ideal as an aperitif, or with oysters or scallops. The Rosé pairs well with truffle-stuffed poultry or salmon en croûte. The Cuvée Tendresse Blanc de Blancs reveals its finesse when served with shellfish and lobster. Older vintages (1997–2011) come into their own with haute cuisine dishes and mature hard cheeses.
How should Louise Brison champagne be served and stored?
Serve at between 8 and 10 °C in a slender flute or tulip-shaped glass. Once opened, reseal the bottle with a champagne stopper and store in the fridge for 24 to 48 hours. Unopened, thanks to the zero dosage and extended ageing, Louise Brison vintages can be kept for a further 5 to 10 years in a cool cellar (10–12 °C), away from light and vibrations.
Where can I buy Louise Brison champagne online?
Discover the full Louise Brison range at Pépites en Champagne — an artisanal selection, expert advice, and express delivery throughout France and Europe.
Why does Louise Brison practise zero dosing on all her wines?
Zero dosage — the complete absence of dosage liqueur after disgorgement — is a philosophical choice made by the house: to allow the Kimmeridgian terroir and the vintage to express themselves fully, without being masked by sugar. This approach demands perfectly ripe grapes and extended ageing in the cellar. The result is champagnes of a precision and minerality rarely equalled, perfectly suited to fine dining.
How does the Côte des Bar differ from the other sub-regions of Champagne?
Situated at the southern end of the appellation, the Côte des Bar rests on Kimmeridgian clay-limestone soils rich in marine fossils — the same geological substrate as Chablis. This terroir imparts a distinct minerality and natural freshness not found in the pure chalk of the Grande Vallée de la Marne, producing denser, more structured gastronomic champagnes, predominantly made from Pinot Noir.
About
Champagne Louise Brison — the essentials
- Location
- Côte des Bar, Champagne
- Grape varieties
- Chardonnay, Pinot Noir
- Distinctions
- AB (Organic Viticulture)
- Cuvées
- A L'Aube 2020 Brut Nature Bio, A L'Aube Brut Nature Bio Rosé 2020, Cuvée Tendresse Blanc de Blancs 2014, Chardonnay Côte des Bar 2017, Champagne Rosé, Extra Brut A L'Aube Bio
