Delphine Brulez has been based in Noé-les-Mallets in the heart of the Côte des Bars in Champagne since 2006. She succeeds her father at the head of the family estate initiated by her great grandmother in 1900, the Champagne Louise Brison. On her arrival, Delphine gradually began the transition to organic farming of the 15 hectares of vines. Inspired by Burgundy, the estate only produces vintage champagnes, with a real reflection parcel by parcel, and long maturation in oak barrels. A work of goldsmithery, revealing both the singularity of the vintages and that of the terroirs on which the estate is located.
To discover her wines, contact the sales team at contact@vinhop.com.
What led you to winegrowing?
Louise Brison was my great-grandmother, so we are totally in a generational transition. For my part, it was my father's lifelong passion for his profession that encouraged me to make it my career. I always enjoyed visiting him, he always had a special anecdote, a family memory, etc. I think that at the beginning, I idealized my father a lot and I dreamed of being like him. During my studies in oenology, that's when I really discovered this incredible world of wine with all the societal dimension linked to sharing, to epicureanism. Since 2006, I have been trying to understand my job and above all to maintain a balance that is constantly evolving while taking up the challenges of climate change so that the future generation can continue to do this beautiful job!
What would you tell yourself 10 years ago?
Not easy but that's a very good question! I would tell myself to be more open to exchanges in my region: having been away for a long time, I hadn't really kept any links with the people around me. When I came back, I was really busy with the domain and I didn't take enough interest in creating links with great winemakers. I've done it now but I wish I had done it sooner!
What is your first and/or most important wine memory?
I was just 10 years old when my grandfather made me taste his homemade red wine for the first time.... He may have put water in it, but it was undrinkable! Fortunately, I didn't stop there!
A memorable experience was a blind tasting organised in Burgundy by a friend. I had brought a 2002 vintage from the estate. Among the other bottles (under sock), there was a 1997 Salon. Beyond the perfect technicality, I have very rarely had so many emotions and vibrations on a bottle. I was immediately transported, and in a very clear way, even though the tasting was blind, with all the wines on an equal footing.
What would you like people to say about your wines?
I would like people to say that they have depth and can therefore be deciphered on several levels. That they are precise, with a projection on food pairings. I like the diversity of gastronomy, it's a real journey through regions and cultures. Our wines, thanks to the diversity of the vintages and their evolution over time, go well with many different dishes that allow us to magnify the pleasure of eating.
What other terroir / grape variety would you like to vinify? And why?
Burgundy remains my favourite region, and its magnificent Pinot Noir. The Burgundians have achieved an incredible feat of expressing a multitude of expressions of their terroir with great precision. All this with a single grape variety! I should have married a Burgundian to make this dream come true ;)
What do you remember from your training? What do you still do on a daily basis?
It's getting old now! I did the classic oenology-path : a DEUG in biology followed by the NDO (National Diploma of Oenology), before completing my studies in an engineering school at Bordeaux Sup Agro to better understand the life of the vine beyond the chemistry of wine. This course gave me a solid foundation for a general understanding of vines and wine. But what I apply on a daily basis is more a matter of experience and the daily search for balance than of applying general rules. Each plot is unique, you have to observe it to understand it, and try to maintain its balance to accompany it as best as possible.
How do we best embrace nature?
By observing it, by accompanying it, but above all by not wanting to direct it or by being interventionist. Never systematic!!