Flavien Nowack

Flavien Nowack began refocusing his family’s estate on single vintage, single parcel bottlings in 2011. Passionate that nothing should come between the purest expression of terroir, he farms organically, does not chaptalize and does not seek malo-lactic fermentation. He relies on the natural yeast of unfermented grape must as his prise de mousse for the secondary fermentation in bottle. As a result, these Champagnes are lower in pressure than is typical and underscores the vinous quality of these exceptionally soft and delicate wines. He does not chaptalize and does not seek malo-lactic fermentation. A young talent with a clear vision. Flavien Nowack’s family has been making traditional, blended champagnes in the Marne Valley for generations. Their estate is located in the village of Vandières and about 75% of the family’s vines are planted to Pinot Meunier, 25% to Chardonnay and 10% to Pinot Noir. Having studied with younger generation grower producers like Emmanuel Brochet, Flavien is gradually moving the family estate, parcel by parcel, in a new grower-oriented direction – focusing on organic farming, minimal intervention in the cellar and single parcel, single vintage bottlings. Each year since 2011 he selects a single parcel from the family estate to rehabilitate, transition to organic farming, and vinify in a way that he feels best captures the individual site. At the same time wanting to explore the rich viticultural diversity in the Marne, he created a second range in his portfolio, Cru d’Origine, which features a single village. The fruit is a mixture of his own holdings and purchased fruit from like-minded, organic growers and is meant to be an exploration in site. His first release in the Cru d’Origine series focused on his native Vandières. His next release will be All three of Flavien’s crus are at the same elevation, 100-120 meters and are on marne subsoil 1.5 to 2 meters below the surface. The wines are fermented 2/3 tank and 1/3 barrel (228 liter) with no new wood. Flavien keeps only the cuvée from the press for his champagnes.

Wines

Champagne ‘La Fontinette’ Blanc de Meunier Extra Brut

Varietal: Pinot Meunier

Color: Sparkling

Farming Practice: Biodynamic

Biodynamic. 100% Pinot Meunier. Sourced entirely from a 1 ha plot called La Fontinette located in the middle altitude slopes of Vandieres (Mi-Coteau). The vines were planted in 1965. The soils is brown sand & clay with marine subsoil (about 1.5-2 meters under the surface) and the exposure is southwest at 100-120 meters above sea level. Spontaneous fermentation in a combination of small oak barrels and stainless steel. Ageing in small oak barrels for the vin clair. The vin clair is not chaptalized, fined, filtered, or cold stabilized and naturally goes through malo on its own in the Spring. Vintage: 2016. Ageing on the cork for secondary fermentation using MCR for 30 months (bottled May 2017 and disgorged Dec 19). Dosage: 1 g/l. Bottles Produced: 2227

Champagne ‘La Tuilerie’ Blanc de Blancs Extra Brut

Varietal: Chardonnay

Color: Sparkling

Farming Practice: Biodynamic

Biodynamic. 100% Chardonnay. Sourced entirely from a 1.20 ha plot called La Tuilerie located in the middle altitude slopes of Vandieres (Mi-Coteau). The vines average 25 years in age – the soils is white sand & limestone with marine subsoil (about 1.5-2 meters under the surface) and the land is directly facing south at 100-120 meters above sea level. Spontaneous fermentation in a combination of small oak barrels and stainless steel. Ageing in small oak barrels for the vin clair. The vin clair is not chaptalized, fined, filtered, or cold stabilized and naturally goes through malo on its own in the Spring. Vintage: 2016. Ageing on the cork for secondary fermentation using MCR for 42 months (bottled May 2016 and disgorged Dec 19). Dosage: 1 g/l. Bottles Produced: 2561

Champagne ‘Les Arpents Rouges’ Extra Brut

Varietal: Pinot Meunier, Chardonnay

Color: White Sparkling

Farming Practice: Biodynamic

Biodynamic. 60% Pinot Meunier. 40% Chardonnay. Parcel: Les Arpents Rouges in Vandieres located in the lower altitude slopes (Bas-Coteau) of Flavien’s vineyards in the Valle de la Marne. Vine Age: Planted in 1987. Soil: clay on sandstone. Altitude: 50-100 meters. This is Flavien’s answer to how one makes Champagne using the simplest methods (least manipulation, fewest additives) he could apply. Spontaneous primary fermentation in 2/3 tank and 1/3 barrel (228 liter) with ageing done in neutral barrels for the vin clair. The vin clair is not chaptalized, fined, filtered, or cold stabilized and naturally goes through malo on its own in the Spring. Ageing on the cork for secondary fermentation using MCR. No added SO2 at any point. Current vintage: 2016 Dosage: 2 g/l. Bottles produced: 1077

Champagne ‘Les Bauchets’ Blanc de Pinot Noir Extra Brut

Varietal: Pinot Noir

Color: Sparkling

Farming Practice: Biodynamic

Biodynamic. 100% Pinot Noir. Sourced entirely from a 0.50 ha plot called Les Bauchets located in the middle altitude slopes of Vandieres (Mi-Coteau). The vines were planted in 1983. The soils is white sand with marine subsoil (about 1.5-2 meters under the surface) and the exposure is southeast at 100-120 meters above sea level. Spontaneous fermentation in a combination of small oak barrels and stainless steel. Ageing in small oak barrels for the vin clair. The vin clair is not chaptalized, fined, filtered, or cold stabilized and naturally goes through malo on its own in the Spring. Vintage: 2015. Ageing on the cork for secondary fermentation using MCR for 42 months (bottled May 2015 and disgorged Dec 19). Dosage: 2 g/l. Bottles Produced: 1605

Champagne ‘Les Terres Bleues’ (100% Meunier) Extra Brut

Varietal: Pinot Meunier

Color: White Sparkling

Farming Practice: Biodynamic

Biodynamic. 100% Pinot Meunier. Parcel: Les Terres Bleues in the town of Vandieres located in the higher altitude slopes (Haut-Coteau) of Flavien’s vineyards in the Valle de la Marne. Soil: fossilized limestone. Altitude: 180 meters. Spontaneous fermentation with natural yeasts. Ageing in small oak barrels for the vin clair. The vin clair is not chaptalized, fined, filtered, or cold stabilized and naturally goes through malo on its own in the Spring. Ageing on the cork for secondary fermentation using MCR. Current Vintage: 2016. Dosage: 1 g/l. Bottles Produced: 950

Champagne ‘S.A.’ Extra Brut

Varietal: Pinot Meunier, Chardonnay

Color: White Sparkling

Farming Practice: Biodynamic

Biodynamic. 60% Pinot Meunier and 40% Chardonnay. The S.A. (Sans Anne) is a snapshot of the terroir of Vandieres. Base 2017 vintage with 40% reserve wines (2012-2016). This non-vintage Champagne shows the terroir of Vandieres with the fruit coming from multiple parcels. Spontaneous fermentation with natural yeasts. Ageing in a combination of stainless steel and small oak barrels. The vin clair is not chaptalized, fined, filtered, or cold stabilized and naturally goes through malo on its own in the Spring. Ageing on crown cap for secondary fermentation using MCR. Dosage: 1.5 g/l. Bottles Produced: 2500

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