Champagne Eric Rodez, situated in the Grand Cru village of Ambonnay, is a family-owned estate with a lineage tracing back to 1757. Currently managed by Eric Rodez, who assumed control in 1984 after gaining experience at Champagne Krug, the estate emphasizes traditional and sustainable viticultural practices.
Style and Vinification
The house employs a meticulous approach to vinification, utilizing both enamel tanks and oak barrels. Approximately 80% of the wines undergo fermentation in small oak barrels, a method that influences the texture and complexity of the final product. Malolactic fermentation is selectively applied; in many cuvées, a significant portion of the wine does not undergo this process, preserving acidity and freshness. This deliberate combination of vinification techniques allows for the creation of champagnes that reflect the unique characteristics of their terroir.
History
The Rodez family's involvement in viticulture spans multiple generations, with records indicating production activities as early as 1757. Éric's tenure at Krug from 1978 to 1984 honed his skills in blending and aging, experiences he brought back to the family estate. Under his leadership, the estate transitioned towards organic and biodynamic farming practices, eliminating the use of chemical fertilizers and herbicides to enhance soil health and vine vitality.
Grape Varieties
The estate's 6.12 hectares of vineyards are planted with 62% Pinot Noir and 38% Chardonnay. This composition leverages the strengths of Ambonnay's terroir, particularly its suitability for Pinot Noir, while also incorporating Chardonnay to contribute elegance and finesse to the blends.
Surface Area and Exposure
The vineyards comprise 35 distinct parcels, each with specific characteristics. Situated at an altitude of approximately 130 meters, the vines benefit from favorable exposures that enhance grape quality. Mid-slope locations are particularly valued for their optimal drainage and sun exposure, factors that contribute to the development of high-quality fruit.
Subsoil
The subsoil in Ambonnay is predominantly chalk, a feature that facilitates excellent drainage and imparts mineral qualities to the wines. This chalky subsoil is a hallmark of the Champagne region, playing a crucial role in vine health and grape composition.
Production
The estate produces approximately 45,000 bottles annually. Vinification is conducted in either oak barrels or enameled steel vats, with a significant emphasis on reserve wines to achieve consistency and complexity across cuvées. The blending process often incorporates wines from multiple vintages, with some blends including up to 25% vinified in small oak barrels and a substantial proportion of reserve wines.
Description
Champagne Eric Rodez offers a diverse portfolio of cuvées, each reflecting the terroir of Ambonnay and the meticulous production methods employed. Here are detailed insights into three of their notable cuvées that can be found at Lambier Wines:
1. Champagne Éric Rodez Cuvée des Crayères Grand Cru Extra Brut
Composition: This cuvée is a blend of 60% Pinot Noir and 40% Chardonnay, sourced exclusively from Grand Cru vineyards in Ambonnay.
Vinification: The blend comprises approximately 15 different wines from 4 to 5 vintages. Notably, 85% of the wines are vinified in small oak barrels, enhancing complexity, while the remaining 15% undergo fermentation in tanks. Malolactic fermentation is partially conducted, with 30% of the wines undergoing this process. The cuvée includes 65% to 70% reserve wines, ensuring consistency across releases. The dosage is 2 grams per liter, classifying it as Extra Brut.
Characteristics: The Cuvée des Crayères is recognized for its balance and structure, attributed to the predominant use of Pinot Noir complemented by Chardonnay. The partial oak vinification contributes to its depth and complexity.
2. Champagne Éric Rodez Blanc de Noirs Grand Cru Extra Brut
Composition: This champagne is crafted exclusively from Pinot Noir grapes, sourced from Grand Cru vineyards in Ambonnay, highlighting the expression of this varietal in the region.
Vinification: The vinification process emphasizes preserving the purity and character of Pinot Noir. Details on the specific vinification techniques for this cuvée are limited, but the house's general approach includes the use of small oak barrels and a focus on reserve wines to achieve complexity and consistency.
Characteristics: As a Blanc de Noirs, this champagne showcases the depth and intensity typical of Pinot Noir, with the Extra Brut dosage ensuring a dry profile that reflects the terroir's minerality.
3. Champagne Éric Rodez Blanc de Blancs Grand Cru Extra Brut
Composition: This cuvée is made exclusively from Chardonnay grapes, sourced from Grand Cru vineyards, likely within Ambonnay, though specific vineyard details are not provided.
Vinification: While specific vinification details for this cuvée are not extensively documented, Éric Rodez's general practices involve fermenting a significant portion of the base wines in small oak barrels and incorporating reserve wines from multiple vintages to enhance complexity. The Extra Brut dosage indicates a low sugar addition, maintaining the wine's crispness.
Characteristics: The Blanc de Blancs Grand Cru Extra Brut is noted for its elegance and finesse, characteristic of Chardonnay-based champagnes, with a dry finish that highlights its purity and the minerality of the terroir.
Each of these cuvées exemplifies Champagne Éric Rodez's commitment to producing wines that are true expressions of their grape varieties and the esteemed Grand Cru terroir of Ambonnay.
In summary, Champagne Eric Rodez combines traditional viticultural practices with careful vinification techniques to produce champagnes that are representative of their Grand Cru origins. The emphasis on organic and biodynamic farming, along with a focus on terroir expression, underscores the estate's commitment to quality and sustainability.