The Vins clairs in Champagne

As winter slows the rhythm of the vineyards and the vines rest under the cold, something essential is happening in Champagne. This is not a quiet time, quite the opposite. It is the season of vins clairs.

Between January and March, vignerons and winemakers are more focused than ever. In front of them: dozens of glasses, each one holding the story of the most recent harvest.

Let’s take a step back to understand what unfolds during this pivotal period.

What are vins clairs?

Vins clairs are the wines of the year. Still wines, without bubbles, that have just completed their first alcoholic fermentation. They are not yet Champagne, but they represent its purest essence.

Before bottling and the second fermentation — the famous prise de mousse, during which the bubbles are created — each wine is observed, tasted, and discussed.

This is a key moment: the future of every Cuvée is decided here.

Tasting the vins clairs

Vins clairs are tasted grape by grape, often parcel by parcel. Chardonnay, Pinot Noir, Meunier — each variety tells the story of the vintage in its own way.

During these tastings, producers carefully assess:

• the true expression of the just-finished harvest

• the wines showing the greatest tension, structure, or depth

• those with the potential to become vintage Champagnes

This is where the most important decisions in crafting a Cuvée are made.

Champagne is a wine of balance. While tasting the vins clairs, vignerons analyze the characteristics of each wine to build future blends:

• Are the Chardonnays more taut than last year?

• Do the Pinot Noirs show more power or more elegance?

• Does a Cuvée need more freshness or more roundness?

Every percentage matters. Every choice shapes the final result.

Terroir and winemaking

Tasting vins clairs is fascinating because nothing is hidden. Without bubbles, without dosage, the wine speaks clearly. Terroir comes through with intensity: the same grape varieties express themselves very differently depending on soil, exposure, and microclimate.

Winemaking also leaves a clear imprint. A wine fermented in stainless steel tells a different story from the same wine aged in oak. The differences are striking, obvious, and often surprising. This is the moment when everything becomes readable.

What happens next?

Once all the variables are defined, the wines are assembled. This is followed by the tirage: bottling with the addition of yeast, which will trigger the second fermentation.

That is when effervescence is born. And that is when Champagne begins its long period of ageing, during which it will develop aromatic complexity, depth, and ageing potential.

While Champagne is buzzing with activity around the vins clairs, it is the perfect time to enjoy the results of past harvests and tastings.

Champagne is a true wine for the table, made to be shared, discussed, and explored through ever-evolving pairings.

We look forward to welcoming you in our Boutique to choose your Cuvées and be surprised.

Cin Cin et à votre santé!