Frerejean Frères Champagne – Buy it at the Best Price
Discover the Frerejean Frères Champagne House in Avize
The Grand Cru village of Avize is nestled in the heart of the Côte des Blancs vineyards in Champagne. A region where the limestone soil produces the superb, mineral-rich Chardonnay found in the great wines of Champagne.
The founders, Guillaume, Richard and Rodolphe Frerejean-Taittinger, live with their families between Paris and the Champagne region. They are the latest in a line of cannon makers, who supplied the French army to defend against Prussian attacks during the Napoleonic Wars.
The story began in 2005 with a desire to offer champagne to friends and family. Over time, word spread and a new story began.
Their approach to champagne is distinctive: drawing on the expertise of a family team specialising in champagne, respecting traditional methods whilst remaining open to innovation. This champagne is now available in many outlets around the world, yet it has remained true to the artisanal production methods for which it was originally intended.
"We produce champagnes using traditional know-how and rigorous expertise. The result of the unique terroir of the Côte des Blancs region, our wines are made from the finest vineyards in the area.
They are wines of character, both complex and elegant, produced exclusively from Premier Cru and Grand Cru vines.
We combine modern craftsmanship with traditional methods to cultivate our land.
Our production process respects the land, keeping the use of chemicals to a minimum, using minimal pesticides on our vines and low levels of sulphites in our champagne.
From the moment the grapes are harvested, our primary focus is on quality. After fermentation, our champagne is carefully blended, combining twenty-five vines from our various plots.
Our champagne is stirred by hand, several times a day, throughout its maturation period. We add a small amount of sugar during the final stages to preserve the spirit of the terroir."
An exceptional and highly prized champagne
The Frerejean siblings at Taittinger grew up with a deep respect for Champagne traditions. Drawing on a family heritage of winegrowing and local expertise, they produce artisanal champagne inspired by the creativity of modern luxury. Their champagnes are crafted using traditional methods and time-honoured expertise. The production process honours the land, keeping chemical use to a minimum, with minimal pesticides on the vines and low levels of sulphites in their champagnes. They age their champagnes for between 5 and 12 years, depending on the vintage, and add only a small amount of sugar in the final stages, thereby preserving the spirit of the terroir.
A champagne house widely associated with luxury and glamour, as it is a regular feature at Paris fashion shows. Among the leading names, Frèrejean Frères Champagne flows freely at Balmain, Thierry Mugler, Aje, Chantelle and many others.
Also distributed in numerous art galleries, from Tokyo to New York, not to mention Paris and London, this young house is capitalising on the presence of France’s and the world’s top Michelin-starred chefs.
In 2021, the Champagne House announced a collaboration with Booba, nicknamed the Duc de Boulogne. At present, we do not know all the details of this new venture. Whilst Booba had previously created a whisky range, D.U.C, launched in 2017, this new project is a collaboration between the rapper and an established Champagne house. That said, this collaboration is expected to result in a new brand created jointly by the founders of Frère Jean Frères and the rapper. This news is reminiscent of Champagne Armand de Brignac and its collaboration with Jay-Z...
Champagne Frèrejean Frères launches its ‘Cuvée des Hussards Immergée’
In 2018, FJF decided to carry out a unique experiment: to submerge one of its iconic bottles, the 2008 Cuvée des Hussards – a Blanc de Blancs Premier Cru champagne – in the Brittany Sea. At a depth of 60 metres, off the island of Ouessant, these bottles were aged for 12 months in submerged caissons. The temperature (11° to 13° all year round), darkness and humidity have all contributed to making this cuvée unique.
To celebrate its emergence, a lunch was organised at Crabe Royale, Place Madeleine, Paris. Fabrice Sommier, MOF Sommelier 2007, also did the honours by coming to taste and present this cuvée to all the guests. The event was also an opportunity to offer food and champagne pairings with this exceptional cuvée.
