Bruno Gobillard

The Gobillards have been winegrowers since the 18th century in the small village of Pierry, near Epernay, Marne valley in the heart of Champagne. In 1858, Paul Gobillard started selling champagne under his own label and later Bruno’s father increased this business. In 1994, at the age of 28, Bruno established his Domaine in Epernay and they are now in their sixth generation as champagne producers and sellers. The emphasis is always on quality. ‘A great wine is first and foremost a great grape,’ says Bruno. His 17 acres are divided into 27 plots located in the communes of Moussy, Pierry, Epernay, Cramant, Chatillon sur Marne and La Chapelle Montaudon. The vineyards with an average age of at least 30 years are made up of limestone soil and cultivated according to ‘lutte raisonne’ with minimal treatments and non-residual products. The soils are aerated regularly and compaction is avoided. Careful and careful vineyard management helps maintain the health of the vine and its fruit.
Gobillard sells 50% of its harvest to Negociants, reserving the best fruit for its own production. The grapes are chosen according to age (from 25 years) and location, for Bruno the vineyards located on the mid-coast produce wines with more character. The harvest is carried out entirely by hand by a group of ‘veterans’ who are paid by the hour to ensure maximum care at harvest time. Bruno follows his family’s traditions but at the same time keeps his ‘open mind to continue learning’. The winemaking and blending methods are those traditionally used by the family over the last century using a gentle, minimalist approach. A traditional vertical wooden press is used to avoid stressing the juice and allow natural debourbage. Bruno vinifies each parcel separately in small tanks and the product undergoes malolactic fermentation. The wines rest sur lie for at least 2 years in the family’s 18th century chalk cellars. The remouage is carried out by hand. Assemblage and bottling take place between May and June, after which the product is left to rest for at least two years before degorgement. Dosage is minimal