The Champagne Boutique

A Grower’s life

In Brice, Winemakers on October 22, 2009 at 10:49 am

Remi and JRDear Champagne Lovers,

The harvest of 2009 is now finished, the juices have been pressed and the wine is now about to start its first fermentation in the clay cellars of many wineries from Reims to Epernay. We want you to discover what the life of a champagne maker is like. We chose a friend to guide us, not only talking about the wine making process but also what it takes to make your brand known with its highs and lows.

The friend we chose is Remi Brice (right) from Bouzy who alongside his brother Jean-René (left) is running the future of the family house founded by their father Jean-Paul Brice. We met Remi almost ten years ago and the first time he contacted us was a bit of a push from him. As a small family run business Remi decided to go and live in England in order to have his house known by the best sommeliers. Based in Marlow, he was working in hotels while prospecting in London and around. His strategy was to call the best sommeliers and try to arrange a tasting. The place we use to work at the time was blitzed with offers from winemakers everyday and getting such a call would more likely result in a firm and loud “Thank you but NO thank you!”. But Remi does not give up and eventually he managed to arrange a meeting and since then it has been a great friendship. The reputation for his range went around the country very quickly and now he is listed in some of the best restaurants. So from next week we will be reading about what is happening in the Brice winery.

  1. I really look forward to this post of the brice champagne wine making, I’ve tried it and the grand cru range is excellent.

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