Champagne Philippe Lancelot – Interview With James Moreau

The love of Champagne is infinite, a language that everyone can understand, a sparkle that can shine in anyone’s glass, it can connect people, brings them together and places a smile on faces around the world.

In this exclusive feature on Glass of Bubbly, we speak with James Moreau, the skilled Winemaker at Champagne Philippe Lancelot, let’s discover a little about his life, his journey into the industry and one of his favourite Champagne memories.

It’s Great To Speak With You, James, Can You Tell Us A Little About Yourself & How Your Journey Into The Champagne Industry Began?

“From my childhood, I smelled upstairs the glass and at 15 years old I hoped to be a sommelier; that is why I made a training period of a week on Royal Champagne at this moment. But, in 1995 ‘hotellerie’ schools in Switzerland were boring; and I forgot my moped which was terrible! I entered an Avize viticultural school this year and continued for 4 years, which I really appreciated. I continue to a new level in commerce and have gone for harvest in New Zealand. I dreamt that my parents would sell a few parcels for an estate, but they didn’t agree! I came back to my parents’s estate Lancelot Wanner in 2002 at 22 years old. Dad taught me the traditional winegrower job with love and with Mum, they are more open to exploring progress in viticulture than to buying a vineyard in New Zealand! That’s why they let me do all I hoped to do and feel. I often taste Champagne and feel that organic give for wine, terroir definition. For me, I conclude more purity in this way.

In 2009, I tasted the 1995 vintage of Champagne Fleury: waooouuu! The galaxy in my mouth!!! Incredible sensation. I understood that biodynamics is yes a little bit strange but am fascinated by the result, the taste and discovering the well-being you can feel. I considered it as a ‘natural fireworks’. Just after we decided to remake a new stainless steel vatery and buy a new little press to explore parcel after parcel. I met Hervé Jestin the Leclerc Briant actual winemaker who put my foot in the stirrups. A new collaboration was born and I understood a lot of things with this new vision. The year after, we made the first organic try on Avize and Cramant parcels, I decided to work all parcels’ soil in 2011 and reconvert 80% of our vineyard in an organic way and certification. The year after, 2012, I met an old acquaintance who had a nice biodynamic experience and launched his company; we were his first and only client this year! Vineyard received first biodynamic methods.”

Do You Remember Your First Experience With Champagne? When It Was And What Kind Of Label It Was?

“No, I drank too much! I joke. I remember during my commercial a level at 20 during my 50/50 school and company year, they sent me to a supermarket with no experience to make Friday and Saturday a winegrower’s selection to taste to clients in an area where people mainly drink beer. The morning was difficult to leave the car and difficult with the new responsibility of introducing super flash discount Champagne in front of me because I didn’t appreciate my superior. And, when I came back to the company they applauded me, I sold 197 bottles they provided. They said that a good animator sells 100 bottles per day. What a super experience and souvenir !”

How Rewarding And Challenging Is Managing Your Own Champagne House?

“Ahhhhhh! To do all I want! To express the quintessence of each different terroir. And more to create labels from my imagination and wine feeling. Colors are often chosen from what I taste and feel. The luck in Champagne is that we can use all codes.”

When It Comes To Pairing Champagne With Food, Do You Have Any Favourite Combinations That You Would Personally Recommend?

“Yes, of course, we recommend Blanc de Blancs for aperitif, fish and Asian food, then after with more evolution, chicken. We can have a more mineral vintage and salty, shellfish that is more Asian. Pinot Noir only or a blend of my Meunier, chard on lamb is possible; though needs time in the cellar. We have a cuvée for each life moment and meal.”

What Future Plans Can Enthusiasts Of Champagne Philippe Lancelot Look Forward To In The Coming Years?

“First, is that wine through our biodynamic methods can be super and well paired with food, good music and interesting people! More than pleasure after 10 years in biodynamics, the energy you receive is incredible and powerful. At home a new reception room, in the cellar, more interesting wine container!”

Can You Share With Us One Of The Most Memorable Experiences You’ve Enjoyed With A Glass of Bubbly?

“About 10 years ago with friends in French Guyana, we celebrated Christmas in the swimming pool with Champagne of course! A few days before we saw Ariane 5 take off on Kourou, Spatial Center offered us Champagne, a super souvenir too !!”

Thank you James, for sharing your story and experiences with us and we at Glass of Bubbly wish you the very best for the future!

Images belong to James Moreau. Glass of Bubbly was granted permission to use them.