{"title":"Champagne Hervé Jestin","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/clos_cumieres_06.jpg?v=1784369133\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eIn 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.\u003c\/h3\u003e\n\u003ch3\u003eIn 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.\u003c\/h3\u003e\n\u003ch3\u003eHervé 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.\u003c\/h3\u003e\n\u003ch3\u003eIn 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.\u003c\/h3\u003e\n\u003ch3\u003eNow, 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.\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cbr\u003e\u003cspan style=\"color: rgb(11, 18, 153);\"\u003e\u003cem\u003e\"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.\"\u003c\/em\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cspan style=\"color: rgb(11, 18, 153);\"\u003e— Hervé Jestin\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eBiodynamics and Hervé Jestin\u003c\/h2\u003e\n\u003ch3\u003eAll 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.\u003c\/h3\u003e\n\u003ch3\u003eHervé 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.\u003c\/h3\u003e\n\u003ch3\u003eHis 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.\u003c\/h3\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003eMore Information\u003c\/h3\u003e\n\u003ch3\u003eHervé 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.\u003c\/h3\u003e","products":[{"product_id":"5069-champagne-jestin-champagne-extra-brut-2006-750ml","title":"5069 CHAMPAGNE JESTIN CHAMPAGNE EXTRA BRUT 2006 750ml","description":"\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eHervé Jestin partnered with Benoît Marguet to create this cuvée, the first certified organic prestige Champagne blended from vineyards across the region. The same wine was released under two labels: Champagne Jestin and Sapience (Marguet).\u003c\/p\u003e\n\u003cp\u003eThe grapes were sourced from growers closely associated with Hervé Jestin, including Vincent Laval (Cumières; Pinot Noir and Pinot Meunier; organic) and David Léclapart (Trépail; Chardonnay; biodynamic). Vinification took place in Marguet’s cellar.\u003c\/p\u003e\n\u003cp\u003eVintage: 2006\u003cbr\u003eProduction: 2,610 bottles\u003cbr\u003eDisgorgement: September 2013\u003cbr\u003eDosage: 0 g\/L\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eHow to Appreciate\u003cbr\u003e(by Hervé Jestin)\u003c\/h3\u003e\n\u003cp\u003eThis is a gastronomic Champagne rather than an aperitif-style wine. It is also, in a sense, a “philosophical Champagne,” best enjoyed in a quiet setting, with a positive and receptive mindset. It is intended to bring a sense of calm to the taster. For me, the essential idea is to experience the wine while remaining attentive to the emotions it evokes.\u003c\/p\u003e\n\u003cp\u003eThe ideal serving temperature is between 13 and 14°C. Avoid using an ice bucket, as excessive chilling can be too harsh. The wine requires time to open—at least 15 minutes after pouring. It is also important to handle the glass gently and avoid any sudden agitation.\u003c\/p\u003e\n\u003cp\u003eIt can be interesting to taste the wine while facing different directions (north, south, east, and west), with particular attention to the westward direction, toward Champagne. If possible, tasting on a fruit or flower day is considered especially favorable.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/champagne_jestin_btl_735x735_07.jpg?v=1784366376\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49433255346404,"sku":"F01000021AEJ2006","price":2200.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/champagne_jestin_btl_735x735_09.jpg?v=1784365432"},{"product_id":"b431-champagne-jestin-champagne-extar-brut-2009-750ml","title":"B431 CHAMPAGNE JESTIN CHAMPAGNE EXTAR BRUT 2009 750ml","description":"\u003cp\u003eSeveral years after the release of the 2006 and 2007 vintages, the 2009 was introduced. The 2008 vintage, meanwhile, is intended for release after a longer period of aging.\u003c\/p\u003e\n\u003cp\u003eDifferences in vintage conditions, along with the inclusion of Pinot Noir from Benoît Lahaye, give the 2009 a clearly distinct profile compared to the 2006. Its refined precision and sense of balance represent a particularly sophisticated expression of the cuvée.\u003c\/p\u003e\n\u003cp\u003eBlend: Chardonnay 50% (Trépail, David Léclapart) \/ Pinot Meunier 25% (Cumières, Vincent Laval) \/ Pinot Noir 25% (Bouzy, Benoît Lahaye)  \u003cbr\u003eProduction: 6,652 bottles  \u003cbr\u003eDisgorgement: 19 December 2023  \u003cbr\u003eDosage: 0 g\/L\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eHow to Appreciate\u003cbr\u003e(by Hervé Jestin)\u003c\/h3\u003e\n\u003cp\u003eThis is a gastronomic Champagne rather than an aperitif-style wine. It is also, in a sense, a “philosophical Champagne,” best enjoyed in a quiet setting, with a positive and receptive mindset. It is intended to bring a sense of calm to the taster. For me, the essential idea is to experience the wine while remaining attentive to the emotions it evokes.\u003c\/p\u003e\n\u003cp\u003eThe ideal serving temperature is between 13 and 14°C. Avoid using an ice bucket, as excessive chilling can be too harsh. The wine requires time to open—at least 15 minutes after pouring. It is also important to handle the glass gently and avoid any sudden agitation.\u003c\/p\u003e\n\u003cp\u003eIt can be interesting to taste the wine while facing different directions (north, south, east, and west), with particular attention to the westward direction, toward Champagne. If possible, tasting on a fruit or flower day is considered especially favorable.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/clos_cumieres_cellar_avize_04s.jpg?v=1784370234\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49433982959844,"sku":"F01000021AEJ2009","price":1380.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/champagne_jestin_2009_735x735_01.jpg?v=1784370140"},{"product_id":"b432-champagne-jestin-champagne-clos-de-cumieres-extar-brut-2012-750ml","title":"B432 CHAMPAGNE JESTIN CHAMPAGNE CLOS DE CUMIERES EXTAR BRUT 2012 750ml","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/clos_cumieres_03.jpg?v=1784371136\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eClos de Cumières 2012. He acquired this clos together with his brother in 2011, with the 2012 vintage marking its first release. The vineyard is ploughed by horse by Vincent Laval (Champagne Georges Laval), and the wine has been aged in the underground cellars of Champagne Leclerc Briant, where Hervé Jestin serves as chief winemaker.\u003c\/p\u003e\n\u003cp\u003eAlthough he showed me the newly designed label in 2018, with an initial release planned for 2019, the debut of Clos de Cumières was ultimately delayed until 2023 due to regulatory changes concerning the use of the term “Clos.”\u003c\/p\u003e\n\u003cp\u003eWhile there is ongoing discussion around the classification of “Clos” in Champagne, only a small number are widely recognized as true clos. Clos de Cumières—at just 0.49 hectares—is among the smallest and has been acknowledged within this group:\u003c\/p\u003e\n\u003cp\u003eClos du Mesnil (1.84 ha)\u003cbr\u003eClos des Goisses (5.50 ha)\u003cbr\u003eClos Saint-Hilaire (1.04 ha)\u003cbr\u003eClos du Moulin (2.20 ha)\u003cbr\u003eClos de Cumières (0.49 ha)\u003c\/p\u003e\n\u003cp\u003eThe vineyard is planted equally with Pinot Noir and Chardonnay (1964 and 1965 plantings), reflected in the final blend of 50% Pinot Noir and 50% Chardonnay. Biodynamic farming has been practiced since the time of the previous owners, the Leclerc family.\u003c\/p\u003e\n\u003cp\u003eThe wine was aged in 100% oak barrels for 10 months, bottled in July, and then matured on lees for nearly 10 years. It is produced without added sulfites. Hervé Jestin’s distinctive approach—extending biodynamic principles into the cellar—has evolved through his work with Duval-Leroy (Authentis) and Marguet (Sapience and Cuvée Jestin), and is fully expressed in Clos de Cumières.\u003c\/p\u003e\n\u003cp\u003eSince 2012, annual production has ranged from 2,000 to 3,500 bottles (with only 1,100 bottles in 2017 due to frost), all released as vintage Champagne. Dosage is zero or below 2 g\/L, depending on the vintage.\u003c\/p\u003e\n\u003cp\u003eThe 2012 vintage totals 2,341 bottles. Although labeled Extra Brut, it is in fact zero dosage.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eHow to Appreciate\u003cbr\u003e(by Hervé Jestin)\u003c\/h3\u003e\n\u003cp\u003eThis is a gastronomic Champagne rather than an aperitif-style wine. It is also, in a sense, a “philosophical Champagne,” best enjoyed in a quiet setting, with a positive and receptive mindset. It is intended to bring a sense of calm to the taster. For me, the essential idea is to experience the wine while remaining attentive to the emotions it evokes.\u003c\/p\u003e\n\u003cp\u003eThe ideal serving temperature is between 13 and 14°C. Avoid using an ice bucket, as excessive chilling can be too harsh. The wine requires time to open—at least 15 minutes after pouring. It is also important to handle the glass gently and avoid any sudden agitation.\u003c\/p\u003e\n\u003cp\u003eIt can be interesting to taste the wine while facing different directions (north, south, east, and west), with particular attention to the westward direction, toward Champagne. If possible, tasting on a fruit or flower day is considered especially favorable.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/clos_cumieres_04.jpg?v=1784371169\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49434007404772,"sku":null,"price":1980.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/clos_de_cumieres_2012_735x735_01.jpg?v=1784370897"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/collections\/clos_cumieres_06.jpg?v=1784369795","url":"https:\/\/vinetsakenature.com\/collections\/champagne-herve-jestin.oembed","provider":"Vin et Saké Nature","version":"1.0","type":"link"}