Champagne Hervé Jestin

In the early 2010s, we predicted that Champagne would become one of the most dynamic regions in terms of quality over the following decade. This transformation had already begun in the mid-2000s, with a number of producers—many influenced by Hervé Jestin—captivating a growing audience of enthusiasts.

In 2013, a landmark cuvée, Champagne Jestin, was released. The 2006 vintage marked a significant milestone in Hervé Jestin’s winemaking journey, serving both as a starting point for further evolution and as a symbolic moment in Champagne’s modern history. To taste this Champagne was to reflect on the previous decade while witnessing the emergence of a new era.

Hervé Jestin had previously developed a prototype of this cuvée, known as the “Authentis Series,” during his time as winemaker at Duval-Leroy, where he worked for 23 years from 1982.

In 2005, he became an independent consultant and shared his knowledge and experience with producers such as Vouette et Sorbée, Marguet, and Fleury—estates that were driven by a strong commitment to quality and continuous improvement.

Now, in 2024, that prediction has clearly come to fruition. Over the past decade, Champagne has seen remarkable progress, with many outstanding producers rising to prominence. Throughout this period, Hervé Jestin has continued to craft wines on an entirely different level. And now, his Clos de Cumières 2012 has finally arrived in Hong Kong.

"Earth has changed very rapidly since 2006, and with it, the approach to winemaking has also evolved. Although it is difficult to explain in general terms, it seems that it is much easier for Asians to understand my approach. My idea is that every vintage serves as a mirror reflecting the changes in humanity."

— Hervé Jestin

Biodynamics and Hervé Jestin

All of Hervé Jestin’s theories and practices are rooted in biodynamics. Biodynamics is often understood primarily as a vineyard philosophy, distinct from winemaking in the cellar. In many cases, biodynamic—or natural—producers aim to minimize intervention during vinification, working from the belief that less manipulation leads to better expression.

Hervé Jestin, however, extends biodynamic principles into the cellar. He applies these concepts both broadly and in detail throughout the winemaking process. In doing so, he seeks to preserve—and even enhance—the vitality and energy of biodynamically grown grapes, carrying them through to the finished wine.

His approach also draws parallels with principles such as Feng Shui, sharing a similar sensitivity to balance, flow, and the interaction of forces, expressed through a different cultural framework. This perspective may resonate intuitively with some tasters, particularly those familiar with these concepts.

More Information

Hervé Jestin has said that he makes wine for pleasure and prefers not to frame his wines through overly technical or complex terminology. For him, the essential message is contained within the bottle, to be experienced directly. The explanation above is intended as background for those who wish to explore his philosophy in greater depth, and further details can be provided upon request.