Charles Dufour, hailing from Landrevilee, Aube (within proximity to Bar-sur-Seine), embodies a new generation of small Vignerons who began producing Champagne of the highest profile. Having started working in the family business in 2006, Charles began a drastic conversion of vineyard to biological, with the final process coming to fruition from the 2010 harvest. All the grapes for the new production line Charles Dufour – Les Vignes du 7, are therefore strictly certified though the purist choice of Charles is not limited to the elimination of synthetic chemicals in the vineyard.
Being certified organic is particularly difficult for the Champagne due to the climatic conditions of rain and cold weather. And yet, Charles has managed to create the most natural wines full of artisan imprint. Charles only works organically but also uses natural yeast, a difficult task in sparkling wine production. Most of Dufour’s Pinot Blanc goes into blend “Bulles de Comptoir”. In 2011, he siphoned some to make “Le Champ du Clos,” which is entirely varietal and has since began one of the flagship of Charles Dufour. Such Blanc de Blancs with purely Pinot Blanc is really rare! No oak is used so the cuvee has a very pure, mineral based expression with citrus and dried herbs. Elegant and subtle and I really mean that – not as a euphemism for light and blah – it will find fans among those who enjoy very pure wines.
That’s how Charles Dufour obtained Champagne of unquestionable authenticity.
Charles Dufour represents the new wave of wine makers, willing to push the frontiers of pure wine making. Dufour creates terroir-centric wine making reflecting each lieu-dit and with minimal treatment to the wines (no dosage, fining, filtration, biodynamic and organic). The polished gem of the Aube (ie: with few ratings online), represents excellent value for this young maker.
Charles tasting with us the Bulle de Comptiors #4 and #5 as well as his Pinot Blanc!
” Is Dufour a trend setter here or maybe even responding to one that has already begun? The latter I honestly don’t know. Located in Aube, which is sort of the bastard stepchild of Champagne, the vignerons, especially the younger ones, feel less of a need to conform to tradition. As one of the permitted grapes in Champagne, Dufour is not doing anything outside of the AOC. In fact the vines, which were planted by his grandfather, are quite old. Using oak might make it more appealing to a large swath of consumers but I love the clarity and uniqueness of the Champagne and hope without altering the wine he can dial it in a little bit more so that others can use it as a benchmark for Pinot Blanc in Champagne. “ — TheVinGuard.com
The Bulle de Compoir series come in different labels, each vintage release can have multiple labels too! Charles commissions different artist for these labels, or doodle some of them on his own!
Generally, the wines are harvest with sufficient phenlic ripeness. Sulphates with less than 1g/hl with natural settling of individual barrels without blocking malolactic fermentation. Only first press juices were used in the vinification for the Lieu Dix. Indigenous yeast are used with aging on less for 9 months before racking. A further two months are spent in the vats. The wines are non-fined and non-filtered.
PRISE DE MOUSSE
The second fermentation is done using addition of the Moût Concent ré Rectifié (MCR). MRC is a rectified concentrated must made from concentrated dehydrated grapes in accordance to the biodynamic and organic certifications. This is added a week before the start of the second fermentation. Ventilation is generous on the day when capsules go on to allow more oxygenation.
Bulle de Comptoir Par Charles Dufour #6
The Bulle de Comptoir is a blend of 60% Pinot Noir, 30% Chardonnay, and 10% Pinot Blanc. The wines are from the region of the Vallee de l'Ource (from Villages Landreville, Essoyes and Celles s/Ource). 80% of the wines are from the 2015 vintage while the rest are from perpertual reserves (50% 2014, 25% 2013, 17% 2011, 7% 2010) 9110 bottles were produced in this vintage. 11.8% Alcohol
Bulle de Comptoir Par Charles Dufour #6 RoseExpress14
The Bulle de Comptoir #RoseExpress14 100% Pinot Noir Rose. The wines are from two vieyards in the Vallee de l'Ource (Landreville and Celles s/Ource). 60% of the wines are from Le Corroy and 40% from le Champ du Clos. The Le Corroy portion was vinified in natural settling of individual barrels without blocking malolactic fermentation. Indigenous yeast are used with aging on less for 9 months before racking. A further two months are spent in the vats. The wines are non-fined and non-filtered.
The Le Champ du Clos had grapes macerated for 48 hours in whole bunches. sulphates with less than 4g/hl, with natural settling of individual barrels without blocking malolactic fermentation. Indigenous yeast are used with aging on less for 9 months before racking. A further two months are spent in the vats. The wines are non-fined and non-filtered.Disgorgement done without SO2, and measure at a MCR level of 0.4cl/L. Resulting residual sugar is 3.7g/L and alcohol 11.75%
Champagne Charles Dufour Le Corroy Bdb LR15
The Le Corroy Blanc the Blancs is a Chardonnay based wine from the area of L'Ource in Landreville in Cote de Bar. From the Lieu-dix of "Le Corroy", this parcel is only 0.36 ha in size and only 1647 bottles were produced in this vintage. 12% Alcohol.
Champagne Charles Dufour Avalon Bdb LR15
The Avalon Blanc the Blancs is a Chardonnay-based wine from the area of L'Ource à Essoyes in Landreville in Cote de Bar. From the Lieu-dix of " Avalon", this parcel is only 0.635 ha in size and only 2331 bottles were produced in this vintage 11.45% alcohol..
Champagne Charles Dufour Le Corroy Oeil de Perdrix LR15
100% Pinot Noir from L'Ource in Landreville in Cote de Bar. Lightly pink rose style, from the Lieu Dix "Le Corry'. Coloured lightly pink with notes of cirrus and passion fruit, honeyed oxidative notes, the Oeil de Perdrix has minimal skin contact during fermentation to give it a hint pink. Zero dosage. Alcohol of 11.70%. 1.0721 ha with 1482 bottles made.
Champagne Charles Dufour Champ du Clos Rose LR14
The Champ du Clos Rose is a Pinot Noir-based wine from the area of L'Ource in Landreville in Cote de Bar. From the Lieu-dix of "Le Champ de Clos" with average vine age >50 years old. This parcel is only 0.21 ha in size and only 877 bottles were produced in this vintage. Saignee style rose is produced, with a maceration of grapes of 36 hours to transfer just the right amount of tannins to the wines. Further details on wine making as above. 11,65% Alc
Champagne Charles Dufour Champ du Clos Bdb LR15
The Champ du Clos Blanc the Blancs is a Pinot Blanc-based wine from the area of L'Ource in Landreville in Cote de Bar. From the Lieu-dix of "Le Champ de Clos", this parcel is only 0.332 ha in size and only 1290 bottles were produced in this vintage. 12.30% alc