Eric and Isabelle Coulon are the representatives of the eighth generation of the Coulon family to be engaged as récoltant-manipulants, producing Champagne from Vrigny and the surrounding villages in the northwest corner of the Montagne de Reims. Since 1806, this family has gradually increased its holdings so that there are now 10 hectares under vines, almost all located within the 1er Cru rated villages of Vrigny, Coulommes and Pargny, about 10 kilometers distance from Reims. In terms of their rigorous vineyard management and cellar practices, eighth-generation Eric and, as of late, his bright son Edgar occupy a tiny fringe within a region still largely mired in chemical farming and dominated by the ultra-powerful Grandes Marques: organic viticulture, spontaneous fermentations, low sulfur, and no fining or filtration all allow this estate’s terroirs to speak clearly of the magic that one can encounter on the slopes surrounding Reims.
Coulon is one of only 6 growers in the élite Trait d’Union, an association committed to expressing terroir and working as naturally as possible. The other members, Egly-Ouriet, Larmandier-Bernier, Sélosse, Prévost, and Jacquesson, are lofty company indeed, with prices far higher than Coulon’s. Eric and Edgar’s wines strike an uncanny balance between precision and richness, combining penetrating minerality with the boldness and power these red-grape-dominated terroirs deliver at their best.
Farming
Certified Organic since 2019
Treatments
Copper sulfate only
Ploughing
Annual ploughing to maintain vineyard health
Soils
Soft limestone, Sparnacian clay and Thanetian sand
Vines
Vines are from Selection Massale and are planted on east-facing slopes. Vines are trained in Guyot and planted at 8,500 vines/ha, and average vine age is 40 years old. “Les Linguets” was planted 60 years ago as franc de pied. “Les Limons” and “le Village” are 65 and 82 years old
Yields
Controlled with severe winter pruning, debudding, and an occasional green harvest
Harvest
Exclusively manual, usually mid-September
Sourcing
Entirely estate fruit
Fermentation
Chardonnay ferments spontaneously in barrels of various shapes and sizes; Pinot Meunier and Pinot Noir ferment spontaneously in stainless-steel tanks and barrels of various shapes and sizes. Half of Meunier destined for rosé production is left in whole clusters
Extraction
Bâtonnage only to counter reduction
Chaptalization
None
Pressing
4000-kg pneumatic bladder press
Malolactic Fermentation
Blocked via temperature
Élevage
Wines age 10-24 months in stainless-steel tanks or oak barrels of various shapes and sizes, including foudres, 600-l demi muids, and 205-l barrels traditional to Champagne. Perpetual reserve solera of Pinot Meunier dates back to 1995
lees
Wines rest sur lie during élevage and rest sur lattes for at least 3 years and up to 15 years
Dosage
Maximum dosage is 3 g/l. Héritage sees 1 g/l. Esprit de Vrigny sees no dosage
Fining and Filtration
All wines are unfined and unfiltered
sulfur
Restricted to its absolute minimum, and applied only when necessary during élevage and at bottling
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