Champagne Jestin — A pioneer of biodynamic winemaking in Champagne since 1995
Hervé Jestin developed his vision of champagne whilst working for the major houses: he was a pioneer of biodynamics in Champagne as early as 1995 at Duval-Leroy, then became cellar master at Leclerc Briant, where he created the famous Abyss cuvée, aged at the bottom of the Atlantic. In 2006, he founded his own estate in Épernay with a radical ambition: to create a great Champagne without chemical inputs, drawing on a handful of hand-picked artisan winegrowers as partners — David Léclapart in Trépail, Vincent Laval in Cumières and Benoît Lahaye in Bouzy. With ageing periods of seven years and extra-brut or zero dosage, Jestin produces fine dining champagnes of rare depth, marking a complete break with the sugar-dosaged cuvées of the Champagne merchants.
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The Jestin vintages — Seven years’ ageing, exceptional blends
The Cuvée Vintage brings together the very best of three elite terroirs: 50 per cent Chardonnay from Trépail (David Léclapart), 25 per cent Pinot Meunier from Cumières (Vincent Laval) and 25 per cent Pinot Noir from Bouzy (Benoît Lahaye). After seven years on the lees, this extra-brut champagne reveals aromas of chalk, candied citrus and flaky brioche, with a lingering mineral edge on the finish. Food and wine pairing: warm oysters in champagne, butter-roasted lobster, turbot in beurre blanc, or 36-month-aged Comté.
This gourmet champagne should be served at between 10 and 12 °C in a generous white wine glass rather than a narrow flute, to release its full aromatic palette. Its long ageing on slats gives it an ageing potential of 5 to 10 years after purchase, ideal for connoisseurs wishing to follow the evolution of these rare cuvées.
Order Jestin champagnes from Pépites en Champagne: an artisanal selection of limited-production wines, delivered with care throughout France and Europe.
Jestin — Biodynamic winemaking in Champagne and leading artisan winemakers
Hervé Jestin’s career path is that of a craftsman of conviction. Having entered the world of champagne through the great cellars of Duval-Leroy, he began championing the principles of biodynamics there as early as 1995 — a philosophy that was still on the fringes in the region at the time. On becoming cellar master at Leclerc Briant, he pushed the boundaries of experimentation to the point of creating the Abyss cuvée, aged beneath the waters of the Atlantic. In 2006, he founded his own house in Épernay, built on lasting partnerships with committed winegrowers.
The Jestin model is based on trust: he has no vineyards of his own, but works closely with Léclapart, Laval and Lahaye, all of whom cultivate their vines without chemical inputs. The grapes are vinified and then aged for seven long years – well beyond the minimum requirements for Champagne – to achieve a balance between freshness and complexity. The dosage, reduced to the bare minimum, preserves the pure expression of the terroir.
Your questions about Jestin champagnes
Why does Jestin champagne cost between €140 and €245 a bottle?
This price reflects a limited production run, grapes sourced from some of Champagne’s most meticulous biodynamic winegrowers, and a seven-year ageing process that far exceeds the region’s standards. Every bottle of Jestin is a rare fine-dining champagne, unavailable in mass-market retail outlets.
What food and wine pairings go well with Jestin champagne?
The Vintage Cuvée, an extra-brut and mineral-driven champagne, pairs perfectly with warm oysters, roasted lobster, turbot in beurre blanc sauce or pan-fried scallops. To round off the meal, a 36-month-aged Comté or a hard cheese brings out the full chalky character of this gourmet champagne.
How should Jestin champagne be served and stored?
Serve at between 10 and 12 °C in a tulip-shaped white wine glass, which allows the aromas to develop better than a narrow flute. Store away from light and vibrations, at a temperature of between 10 and 14 °C. Thanks to seven years’ ageing on slats, these bottles will keep for a further 5 to 10 years after purchase.
Where can I buy Jestin champagne online?
Discover the full Jestin range at Pépites en Champagne — a selection of artisan products, expert advice and express delivery throughout France and Europe.
How does Jestin apply the principles of biodynamics to his champagnes?
Hervé Jestin has been a pioneer of biodynamic viticulture in Champagne since 1995, at Duval-Leroy. His house relies exclusively on partner winegrowers who cultivate their vines without chemical inputs. No synthetic treatments and respect for biological cycles: this rigour is reflected in the mineral tension and aromatic purity of every Jestin cuvée.
What is the blend of the Jestin Vintage Cuvée?
The Cuvée Vintage is a blend of 50 per cent Chardonnay from Trépail (David Léclapart), 25 per cent Pinot Meunier from Cumières (Vincent Laval) and 25 per cent Pinot Noir from Bouzy (Benoît Lahaye). The blend is aged for seven years before disgorgement and released as an extra-brut, vintage by vintage, in limited quantities.
About
Champagne Jestin — the essentials
- Founded in
- 2006
- Founder
- Hervé Jestin
- Location
- Epernay
- Cellar master
- Hervé Jestin
- Cuvées
- Cuvée millésimée d'exception
