Champagne Warehouse

Helen’s interview with Gauthier Legros Part 1

Gauthier Legros, (pictured above) following in his father’s footsteps now runs Champagne Roger Legros based in the village of Prouilly. Champagne Warehouse is proud to be able to bring these delightful Legros champagnes to the UK. Helen recently conducted an interview with Gauthier, this is part one.

H: Hello Gauthier and thanks for taking the time to answer my questions. Can I ask you what you think makes a good champagne?

G: Good champagne starts with good grapes. They’re the key factors here. Despite the very modern production facilities used to transform grape juice into champagne, we are still very much dependent on the weather conditions. In some ways this connects us to our ancestors and is a constant reminder of where we come from and how small we are. So I would say that a good champagne is not made but granted.

H: Gauthier can I ask you why people should drink Legros champagnes?

G: First of all our champagnes are unique as they come from our own specific vines, whose soil structure, sun exposition and exploitation are very individual. There is a certain exclusivity to drinking our champagnes, because you will not find their tasting characteristics anywhere else.  They are representative of the Northern part of the champagne appellation. We are based at the Northern edge of the champagne production area and as such, our grapes and wines have a different taste from those found elsewhere within the appellation boundaries. Our champagnes also enjoy good references from both our customers and wine experts. The often win medals at wine competitions and receive good reviews in the press. We have been producing and retailing champagne for almost forty years now and have some very loyal customers, some of whom have been buying since the business started! Our champagnes are consistent in quality and taste, year after year, as we use only grapes from our vineyard, that we have grown ourselves. Finally I would say that champagne making is a kind of art, that must be shared in society. Just like painting or music, there is a creation from raw elements and the end result can bring joy and wonder.

H: What do you try to express in your champagnes?

G:  A fulfilment of the senses. The ultimate objective is to fill the taster’s mouth and nose with as many sensations as possible. Given the specifics of each grape and ageing, we aim at creating wines that will release subtle aromas that will startle the drinker’s imagination. We can call a champagne a success when simple words cannot be found to describe it.

Next time Gauthier tells us what inspires  him, shares with us his highs and lows and gives his predictions for the outcome of the 2009 harvest.