Champagne Demiere

History

The history of Champagne Demière began in 1936, when Fernand Demière purchased his first vines in the village of Fleury-la-Rivière, located in the Marne Valley. From the 1950s onward, his son Jack joined the family business and worked to expand the vineyards, driven by the ambition to complete every stage of production within the Demière Champagne house itself. Jack further developed the estate by launching a winemaking service business that provided bottling, disgorgement, and filtration services, while continuously acquiring additional vineyard land. In 1966, he fulfilled his vision by acquiring a press center equipped with two traditional Champagne presses. In 1988, the third generation and current owners, Audrey and Jérôme, took over the vineyards. Under the name “A&J Demière,” derived from the initials of their first names, they have modernized the house while preserving its traditional methods, crafting Champagnes with a strong and distinctive character that reflects their own identity.

Philosophy & Vision

The vineyards of Champagne Demière are planted on sandy and limestone-rich soils filled with fossils and seashell remnants, giving the wines unusual iodine and saline nuances that are rarely found in Champagne. The close proximity of all vineyard sites, combined with a carefully organized production process, allows the house to minimize its carbon footprint while expressing the purity of its terroir through practices that encourage biodiversity and natural soil cycles. Located in the Marne Valley, the vineyards are shaped by the steep valleys carved by the Marne River. The region experiences an oceanic climate influenced by continental conditions, with particularly cool winters, frequent frost, and persistent fog. Taking these terroir characteristics into account, Jérôme focuses primarily on his preferred grape variety, Pinot Meunier, when crafting his wines. This choice reflects his strong belief that Pinot Meunier is exceptionally well suited for long aging. In addition, because the variety buds later than others, it is less vulnerable to frost damage, making it especially suitable for healthy viticulture in this region. Jérôme also chooses to avoid malolactic fermentation in order to preserve the wine’s natural acidity. While he acknowledges that malolactic fermentation can soften a wine, he believes it may also accelerate the aging process excessively. Instead, he prefers extended bottle aging, allowing the wine’s roundness and harmony to develop naturally over time. As a result, all Champagnes are aged for a minimum of five years before release. Champagne Demière is guided by the philosophy of “creating wines that bring happiness to those who drink Demière Champagne,” with the goal of delivering truly unforgettable experiences. Over the years, the house has developed an unconventional and diverse range of cuvées, each vintage expressing its own unique personality, thereby offering a wide selection capable of satisfying a variety of individual tastes.