Brice Allouchery

History of Champagne Brice Allouchery

Brice Allouchery grew up among the vines of Écueil. His family has grown grapes there for generations and long supplied them to the cooperative. His great-grandfather already made his own wines, mainly Coteaux Champenois, but Brice did not simply take over an established estate. After several years working alongside his father, he made his first wines in 2018, almost in secret. He set aside the Les Blanches Vignes plot, planted by his grandfather in 1963. The following year, he worked with a younger plot in Sacy, another Premier Cru village, planted in 1993.

In 2021, the winemaker left the cooperative for good and vinified his first hectare under his own name. He now works with Mathilde, who plays an active role in managing the business. Together, they are gradually building a small-scale estate dedicated to terroir-driven champagnes.

Terroirs and Vineyards of Champagne Brice Allouchery

Champagne Brice Allouchery’s vineyards are located mainly in two Premier Cru villages in the Montagne de Reims, Écueil and Sacy. In Écueil, the vines grow on Thanetian sands. These light, well-draining soils give Pinot Noir a particularly delicate expression, with a supple texture and abundant freshness. The Les Sablons and Les Lavats sites, with their very sandy soils, are prime examples. Les Blanches Vignes lies on a mix of sand and limestone.

Pinot Noir accounts for most of the vineyard, alongside some Chardonnay and a small proportion of Meunier. Many vines are over 60 years old: their deep roots bring complexity and consistency to the wines. The estate no longer uses herbicides. It plows the soil and allows grass to grow between the rows. Brice does not seek certification, but draws on organic farming practices. He prunes gently to respect the flow of sap and carefully removes excess buds to limit yields. This allows him to harvest healthy, concentrated grapes.

Winemaking at Champagne Brice Allouchery

In the cellar, Brice follows the same principle: intervene as little as possible, but at the right moment. The grapes are pressed slowly, and little sulfur is added to the musts. Fermentation begins spontaneously with indigenous yeasts, preserving the identity of each vintage and plot. Most of the wines ferment and age in oak barrels, including barriques and demi-muids. The wood allows a little oxygen through, adding breadth and complexity. Some cuvées combine barrel and stainless steel tank aging.

The base wines spend approximately 10 to 11 months on their lees. They are then bottled without filtration or fining. The bottles age for an extended period on racks, generally 36 to 40 months, refining the bubbles and developing the aromas. Disgorgement is late and dosage is very low—Extra Brut or Brut Nature—to let the terroir shine through.

The Cuvées of Champagne Brice Allouchery

Champagne Premier Cru Pinots Noirs: This is the estate’s entry-level cuvée, a Blanc de Noirs made from 100% Pinot Noir grown in Écueil and Sacy. It is vinified in barrels and stainless steel tanks with indigenous yeasts, without filtration. The nose offers red fruit, apple and a touch of spice. The palate is vinous without being heavy, with fine bubbles and plenty of freshness. It works equally well as an aperitif or with a meal.

Les Sablons Premier Cru: This vintage cuvée comes from very sandy plots and blends approximately 80% Pinot Noir with 20% Chardonnay. It is aged in barrels, then spends 36 months aging in bottle. Notes of baked apple, raisins and crème brûlée meet refined bitter notes and a well-balanced palate. This is a champagne made for the table, produced in very small quantities.

Les Blanches Vignes Premier Cru: This was the first plot Brice vinified, in 2018. His grandfather planted this Écueil site in 1963 on sandy and limestone soil. It produces a deep Extra Brut, spontaneously fermented and aged in 228-liter barrels. The mousse is creamy and the acidity lively, with floral, fruity and lightly toasted notes. The first vintage yielded only about a thousand bottles.

Les Hauts Bourgeois Premier Cru: This Blanc de Noirs comes from the Sacy terroir. It is vinified entirely in oak and has a very low dosage. The nose has iodine notes, while the palate is broad and richly textured. This is a characterful cuvée to enjoy with refined dishes.

Les Lavats Premier Cru: This cuvée comes from the Les Lavats site, whose very sandy soils give it an exceptionally fine texture. It offers subtle red berries and a saline minerality that lingers on the finish. It is one of the finest expressions of Pinot Noir grown on the sands of Écueil.

Coteaux Champenois Les Blanches Vignes red: With this still Pinot Noir, Brice Allouchery revives a family tradition. Barrel aging highlights its crisp fruit and elegant structure. Rare and made in small quantities, it shows the fine ripeness that old Pinot Noir vines in Écueil can achieve.

Coteaux Champenois Les Caquerets red: This Pinot Noir from Sacy, made as a still wine, has aromas of red currant, raspberry and cranberry. Lively acidity drives the palate, while oak aging lends roundness. It benefits from decanting and pairs beautifully with roast chicken or fine charcuterie.