The Estate
Above all, Louise Brison is a family story of technical know-how and human relations over 4 generations. In 1910, Louise Brison eked out a living on a few acres of vines at a time when winemaking was not very lucrative. Thanks to her tenacity, the future generations were able to continue her work and the estate took on a new direction in 1977 with Francis BRULEZ, who began producing vintage Champagnes aged in oak barrels. His daughter Delphine BRULEZ carries on the family tradition, building her bridge between the past and the future.
The terroir of Aube is unique. It was created from a special climate with a strong influence from the plateau of Langres (dry and cold), and a soil made up of a calcareous clay bedrock of limestone marl. The soil is closer to Chablis than Reims – you won’t find any chalk here! Delphine makes her champagnes from her family’s 15HA of vines, planted 70% Pinot Noir, and 30% Chardonnay. The vineyards are on a south-south-east exposure, at and average elevation of 280m (upto 320). All vineyards are under organic viticulture since 2012 (certification is started in 2017) and there are no chemicals or pesticides / insecticides applied to allow the natural biodiversity to flourish.
Champagne wines from Kimmeridgian soils
Winemaking
Unique to Champagne and not at all used in Chablis, the vines are trained in “Chablis Guyot” system which keeps an extra baguette for protection against problems of rot or mildew. Yields are controlled by short-pruning, weeds are managed by tilling the soils, each alternating row is planted with legumes crop covers in Autum to add nutrition to the soils, and organic compost is applied to the soils when necessary in the Spring to develop the networks of mycorhizes. During vintage, a small team manually harvests the grapes over 15 days and each plot is pressed individually with either the classic Coquard champagne basket-press, or more recently the pneumatic Bucher press under the Orias Champagne tailored-press cycle. In order to obtain an even finer differentiation of the musts, the estate practices 4 pressings instead of the usual 3 common in Champagne. Wines are then aged in barrique.
Louise Brison produces a range of 3 low dosage (extra-brut) champagnes: a Chardonnay/ Pinot noir blend, a blanc de blanc, and a rosé champagne (made from 100% Pinot noir in rosé de saignée). All the champagnes are vintage and disgorged after a minimum of 5 years of ageing.
The estate also has a cellar of old vintage magnums available in small quantities.[
The Wines
A l'aube de la Côte des Bar - Vintage
50% Chardonnay 50% Pinot noir Vinified and aged in barrel until June, before the bottling Then aged in lees for 5 years or more
Champagne Rosé 100% Pinot Noir
Semi-carbonique rosé from a 3-day maceration. Very precise Pinot notes with plum, cherries and spices. Very fine bubbles, fresh and delicate palate.
Chardonnay de la Côte des Bar - Vintage
100% Chardonnay Vinified and aged in barrel until June before bottling Aged on lees for 5 years or more
Vintage Champagne Magnums
A collection of vintage Champagne Magnums available in small quantity on demand.
Latest posts
As we did last year, we are gathering all the harvest reports into one letter. This way you can go and read the ones you are mostly interested in by clicking on the link to download the full article. Of course this is also possible to read them all :-) 2026 was definitely not a usual vintage, we can note some global aspects such as a very humid winter and spring and a very hot and very dry growing season. It seems the Southern East region with Rhône & Provence and the Italian Valpolicella & Tuscany seemed to be safe from drought ! 2026 gave here and there very small harvests but very promising wines to come ...
In the cellars of Louise Brison, you can choose a Champagne back to the 1997 harvest. Alongside it are other carefully preserved vintages, each with its own character and story. The family does more than produce vintage Champagne: for decades, they have patiently built a library of harvests, a selection of which is now available to order. For lovers of mature Champagne, this offers a rare opportunity to explore several vintages from a single estate, including wines in magnum. The collection reveals how the seasons have varied and the wines have evolved. Behind it are the decisions that shaped the estate: buying land, beginning to make their own Champagne, and setting bottles aside for years of ageing. At Louise Brison, the story of the vintages is inseparable from the story of the family.
Dear partners and colleagues around the world: The time has come to …
Dear partners, This year, we have decided to simplify the sharing of …
Southern Champagne, where the soil speaks louder than the brands. The Côte des Bar is stepping out of the shadows with organic farming, single-parcel wines, and a Burgundian accent: ripe fruit, precise minerality, and ideal food pairing.