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Ask any 20 something what is one of the most annoying habits of his/her parents and they’ll tell you it’s meddling/ lecturing about their budget.
In the case of Jean Marc Sélèque, it wasn’t only his bank account he was responsible for when taking control of his winery in 2008, it was the entire family’s.
Soon enough he realised that a few pairs of keen eyes were scrutinising every move in the new winery’s balance sheet. He was drawn to biodynamism and quality grapes and they (the family…) were interested in profits, now. Talking of pressure!
As any Champagne winemaker will tell you, if you want results over night, go and be a baker. Experiments and new ideas often take ten years to show and manifest in the rolling hills of Champagne. Ideas, dreams, as well as full blown philosophies better deliver some impressive results, even after a decade, especially when ground-breaking investment is concerned.
Pierry is one of 11 villages forming the sub-region of Coteaux Sud d’Epernay (Southern hills of Epernay). Indeed, Pierry is just on the southern outskirts of the town of Epernay. Sandwiched in between two famous regions, Cote des Blancs to the south east and the Valle de la Marne to the north west, the Coteaux sud d’Epernay is often overlooked by the wine tourists, in their rush to visit the famous growers of the Cote or their dream grand house along the MarneAs a sub region, Coteaux Sud d’Epernay is planted with 47% Meunier, 45% Chardonnay and only 8% Pinot Noir. Some of that Pinot ends up in a delicious still wine made by Jean-Marc (in photo) in minute quantities.
Jean Marc is farming 7.5 hectares, with plots in 7 different villages including pierry and neighbouring Moussy, Mardeuil, Epernay, Dizy, Boursault and Vertus, in the southern part of the Cote des Blancs.
Jean-Marc’s Champagnes are amongst the most sought-after wines of the region and he’s fast building a solid reputation as a dedicated and talented young vigneron and winemaker. Most of his vineyards are cared for using biodynamic approach (the farthest away from his winery are organic) and he gives the wines plenty of chance to ‘breath’ as all his wines mature in oak barrels (300-600 ltr) for considerable length of time. Maturing on the lees is under cork to allow this process of micro-oxygenation to continue.
I caught up for a chat with Jean-Marc in his winery, on the outskirts of Pierry.
You can listen to the conversation here.
