Champagne Vazart Coquart – Interview With Jean-Pierre Vazart

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 Jean-Pierre Vazart, the owner of Champagne Vazart – Coquart & Fils, 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, Mr Vazart, Can You Tell Us A Little About Yourself & How Your Journey Into Taking Over The Family Business And Managing Champagne Vazart Began?

“Thank you for your interest in our estate.

I was born over half a century ago and have always lived in Chouilly. My father and grandfather created the Vazart-Coquart brand in the 1950s. So it was quite natural for me to go to viticulture school in Avize and come back to take over the reins of the estate in 1995.

I have to admit that, at the time, I had a passion for computers and thought of making a career out of it. But reason prevailed, and since then my job has also become a passion. But I’m still a geek ;).

I was able to work for many years with my father to move from theory to practice, before becoming the captain of the ship.”

Do You Remember Your First Experience With Champagne? 

“I think my first experience with Champagne was at my First Communion.

It was just a few sips of the family cuvée. My reaction? How can I put this? It wasn’t love at first sight yet, and it took me a few years to learn to appreciate wine.”

How Rewarding And Challenging Is Managing Your Own Champagne House?

“Our job(s) is really special. We have to know how to do everything, and we have to do it well.

We have to grow and look after the vines, maintain our tractors, repair breakdowns, be weather experts, taste the grapes and wines, know how to blend them, bottle them, disgorge them, put the labels on them, sell them and send them to the other side of the world…

And all this while managing a team, being an accountant, an expert in environmental certification and negotiating with banks. My days are full, but the results are as good as my commitment.

It’s both rewarding and dizzying. I’m a pragmatic and organised person, with an unspoken rule: don’t stop at anything. So I’ve taken my time to master all the subtleties of Champagne-making. I think that’s how my passion for my job has grown, year after year. Because every detail counts, in the vineyard, in the winery and in the cellar, every question that arises leads to evolutions, adjustments, and even radical changes.

This is what led me, a few years ago, to commit to organic viticulture.”

Can You Share With Us Some Of The Countries And Amazing Locations That Someone Can Enjoy A Glass Of Champagne Vazart?

“For the last fifteen years, my wife and I have been committed to promoting our Champagnes around the world. First of all, of course, in neighbouring countries such as Belgium, Italy and Germany. Then came Sweden, Austria, the UK of course (it’s Tim Hall from ScalaWine who imports our wines), Norway, Denmark, Switzerland, the United States, Canada, Japan and Australia. More recently, South Africa and Mexico have been able to taste our Champagnes.

The most emblematic photo I’ve ever received from a customer is of him rounding Cape Horn. He celebrated with one of our bottles. Of course, he left a few drops in the ocean. Neptune is a great lover of Champagne.”

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

“Personally, I can match Champagne and food with a lot of things, I’m quite chauvinistic on this subject 😉

I must mention one of our historic cuvées, Special Gourmet, which was originally specifically dedicated to foie gras. It’s a Champagne over 10 years old with a dosage ‘sec’. It also goes very well with blue-veined cheeses.

However, I still prefer seafood paired with a no dosage or extra brut Champagne.”

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

“As far as the future of the Vazart-Coquart estate is concerned, the main news in the near future will of course be the arrival on the market of our certified organic cuvées.

What’s more, for the last 2 years we’ve been using our own yeasts for the 2 fermentations of our cuvées. This will add even more complexity to our blends.

A new cuvée is arriving in 2024: a Champagne made from a single plot with the 2016 vintage. We call it AD191. These are its cadastral coordinates.

Finally, by the end of 2024, our bottles will be adorned with a new label.”

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

“More than 2 decades ago, I had the privilege of taking part in a show combining the history of Champagne and some Champagnes, interacting with several tastings.

As I was involved in the show, supplying the Champagnes, I have to admit that it was an unforgettable experience.

Combining culture and wine is clearly a very good idea.”

Thank you Jean-Pierre Vazart, 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 Champagne Vazart Coquart & Fils. Glass of Bubbly was granted permission to use them.