Françoise Bedel

The History of Champagne Françoise Bedel

The estate’s story began in 1957, when Fernand and Marie-Louise Bedel established their own winegrowing operation in Crouttes-sur-Marne, in the Aisne department. In the late 1970s, their daughter Françoise took over the property and began to give the estate an identity of its own. The decisive turning point, however, came not from the vineyard but from life: after the birth of her son Vincent in 1980 and the health problems he experienced from 1982, Françoise Bedel met a couple of homeopathic doctors who introduced her to a new world—a different way of approaching health, food and living things.

This realization led her to meet several figures in biodynamics in 1996. In 1997, the estate stopped using herbicides entirely and returned to plowing the soils. Biodynamic practices were introduced on two hectares in 1998, then extended in 1999 to all seven hectares under cultivation at the time, with certification entrusted to Ecocert. From 2006, the vineyard expanded to 8.4 hectares, then nine hectares, all cultivated according to the same principles. After her son Vincent joined her, the house took the name Champagne Françoise Bedel & Fils.

Terroirs and Vines of Champagne Françoise Bedel

The vineyard now covers 8.85 hectares on both sides of the Marne, across four villages: Crouttes-sur-Marne, Nanteuil-sur-Marne, Charly-sur-Marne and Villiers-Saint-Denis. This is the western edge of Champagne, on hillsides long overshadowed by the grands crus of the Montagne de Reims and the Côte des Blancs, but whose potential has proved considerable in the hands of a demanding winemaker. The soils are clay-limestone and calcareous silt, with marked variations from one area to another that shape each cuvée’s character.

The grape varieties reflect the character of the Marne Valley: Meunier accounts for 79% of the vineyard area, alongside 14% Chardonnay and 7% Pinot Noir. Crouttes-sur-Marne and Charly-sur-Marne grow both Meunier and Chardonnay; Nanteuil-sur-Marne grows Meunier and Pinot Noir, while Villiers-Saint-Denis is devoted entirely to Chardonnay. Some vines are seventy years old. The vineyard receives classic biodynamic preparations: 500, horn manure, which strengthens life in the soil and encourages roots to grow deeper; 501, horn silica, applied before sunrise to support leaf growth and flower formation; and Maria Thun barrel compost, which promotes decomposition and the formation of the clay-humus complex. All are stirred in water before application.

Winemaking at Champagne Françoise Bedel

The guiding principle is simple: all of a wine’s potential is already contained in the grapes, and the cellar’s role is to preserve it. Part of the harvest is vinified in oak barrels to add richness to the individual lots and aromatic complexity; the rest goes into small enamel-lined tanks to reveal the purity of each terroir. Every barrel and tank is identified by its plot name. Fermentations use indigenous yeasts from the estate’s grapes, selected by Françoise Bedel herself, and racking follows Maria Thun’s lunar calendar.

Blending, carried out after several rounds of tastings in October and May, plays a central role. The winemaker brings together wines with very different profiles according to geology, exposure, named site and plot, until the desired harmony is found. All bottling takes place at the estate on a fruit day; some barrel-aged cuvées are bottled under cork according to a traditional Champagne method dating back to 1735. Secondary fermentation and exceptionally long lees aging follow: at least four to five years, and up to around ten years or more for cuvées intended for aging. Riddling and disgorgement are done by hand, and dosage is determined only after a blind tasting to find the best balance between sugar and acidity. It is always very light, and sometimes zero.

The Cuvées of Champagne Françoise Bedel

Origin'elle: the range’s most emblematic cuvée and the most representative of the estate as a whole. Made from approximately 90% Meunier with a touch of Chardonnay, it expresses the roundness and freshness of the grape variety that defines the house. The nose is fresh and citrusy; the palate is fruity and approachable, with the restrained vinosity that marks Françoise Bedel’s wines. An ideal introduction to the estate.

Dis 'Vin Secret': a champagne conceived for the table, distinctive and decidedly food-friendly. It comes mainly from silty and marly terroirs over limestone, which give it a round, fruity nose and generous vinosity. The breadth imparted by the soil and the fruit aromas complement each other in a generous whole. Serve with oven-roasted poultry and a light sauce, or with exotic dishes and sweet-savory combinations.

Entre Ciel et Terre: a cuvée defined by balance, sourced mainly from clay and marl over limestone and blended from vines aged thirty to seventy years. The first aromas are taut, the palate develops precise, focused vinosity, and salinity lifts the finish. Vinified in enamel-lined tanks and aged for around five years on the lees in bottle, it is available in both extra-brut and brut versions. A multi-award-winning wine, perfect with fish, sushi and seafood.

L'Âme de la Terre 2008 vintage: the estate’s richest, most profound cuvée, kept on the lees for around ten years before disgorgement. Time builds a generous, complex range of ripe fruit, brioche notes and touches of candied apricot and smoke, held together by surprisingly lively acidity. A champagne for contemplation and fine dining, produced in very limited quantities.

Jouvence 2013 vintage: a more recent vintage cuvée that plays on the energy and freshness of a particular year. Its name captures the intention: to preserve the fruit’s vigor and vitality while benefiting from the extended lees aging characteristic of the house. An approachable, bright vintage to discover with fine fish and white meats.

Comme Autrefois 2008 vintage: made primarily from Meunier grown on silty and clay soils, this cuvée is vinified exclusively in oak barrels selected from the best lots, then rests for around ten years on the lees under cork, in the old Champagne tradition. The nose is powerful, with spice, citrus and chalky notes; the palate is intense yet fresh, impressively precise, with a long finish of sweet spice.

Robert Winer 1996 vintage: the house’s prestige cuvée, released in tiny quantities and kept in the cellar for many years because the estate still considered it too young. It blends a very large majority of Meunier with Chardonnay and Pinot Noir from a vintage that has become legendary in Champagne for its acidity. A rare bottle reserved for collectors and lovers of old champagnes.

Treasures from the wine library: the estate occasionally offers part of its collection for sale, including older vintages that have been disgorged recently. These bottles, kept on their lees for many years, offer a rare experience: mature, complex aromas shaped by time that have nevertheless retained a few youthful qualities.