Champagne Gardet, Champagne, France
Creation of Champagne Gardet
Charles Gardet founded the Champagne Gardet House in Epernay in 1895. The first bottles created were the Brut Tradition, the Brut Réserve 1er Cru and the Brut ‘Rosé d'assemblage’. These emblematic cuvées have evolved along with the history of the company but have always been part of the Gardet Champagne range from the creation of the House to the present day. Charles Gardet died in 1913.
As an independent, family-owned Champagne House, our small size allows us to explore traditional working methods in the style of the artisan winemaker. But as a ‘négociant-manipulant’, we also have the opportunity to create refined Champagnes, drawing on the best of each region of the Champagne AOC.
Maintaining the quality and character of its champagnes year after year, while taking advantage of the latest technological innovations in order to master each parameter of the champagne method of vinification… All the know-how of the Gardet House lies in this precious balance between tradition and modernity – a balance that makes the specificity of the Gardet style.
The Vineyard
Gardet’s roots stretch through the vineyards of the Champagne region. As a “Négociant-Manipulant”, and deeply rooted in this terroir, the House elaborates its exceptional cuvées from its own 5-hectare vineyard and from an additional estate of around one hundred hectares cultivated with passion, rigour and care by its partner winemakers
The vineyard work
The work in the vineyard is essential to produce quality grapes, which will become exceptional Champagnes. This work is done according to the seasons and the growth of the vines. Most of the work is done manually to preserve the vineyard and the grapes, as well as a certain tradition that is an integral part of the region’s wine heritage.
Winemaking
In order to maintain the quality and character of its champagnes year after year, Champagne Gardet takes advantage of the latest technological innovations in order to control each parameter of the champagne vinification method. A key stage in the transformation of the fruit into divine nectar, the vinification process is adapted according to the cuvées to obtain a champagne that is all the more authentic.
The entire range of champagnes is made in the most traditional way, using only “cuvées” (first press juice). The greatest care is taken to produce high quality products by allowing the champagnes to age on their lees in the vaulted cellars for as long as possible, at least 3 years for the Tradition Collection, 5 to 9 years for the Extra-Brut Collection more than 15 years for the Prestige Collection (well beyond the legal obligation) and by being one of the rare Houses to still use oak barrels for the ageing of part of the reserve wines.
Envol Label since 2018
Gardet is the first Champagne House to be certified the « EnVol » label (VOLuntary COMmitment), which identifies and brings together all companies that are committed to reducing their environmental impact and protecting natural ecosystems and biodiversity.
ISO 22000 since 2012
ISO22000 is an international standard for food safety. It is applicable to all organisations in the food industry. At Champagne Gardet, the application of this standard allows us to provide impeccable traceability and to control the food safety of our champagnes for our customers at all stages.
HVE certification
Agricultural and viticultural production has an impact on the environment. In order to limit this impact, 40% of the vineyards cultivated by our partners are HVE/VDC or ORGANIC.
Cases and caps for the environment
Committed to respecting the environment, Maison Gardet uses recyclable cardboard and paper cases that comply with the FSC standard.
Champagne Gardet, Brut Tradition NV
Brut Tradition is a “non-vintage”, the House’s know-how consists in offering a constant style and quality by reaching the perfect balance between the year’s wines and a collection of reserve wines kept for this purpose.
Main harvest: About 70% of the blend. We are generally about 4 years after the main harvest of a Brut Tradition available for sale today.
Reserve wines: About 30% of the blend. They are mainly from the 3 years preceding the base harvest, but some can be older.
Optimal serving temperature is between 6 and 8°C (43 to 46°F).
COLOUR: Honey-yellow gold.
NOSE: Assertive and open. Notes of chalk, fruit and toast.
PALATE: Expressive, with white stone fruit and a dominant freshness. The soft, velvety character of the Meuniers balances the straightforwardness of the Pinot Noirs. A fine minerality is present on the finish, with a fine balance between aromas, taste and length.
By nature a champagne for an aperitif: it goes very well with gougères, bruschettas and prawns cooked “a la plancha”. And with scrambled eggs for brunch, it’s perfect.
Bottling period: March or June
Initial closure: crown cap
Final cork (after disgorgement): Classic cork
Post-shipment cellaring: Ready to drink, can be kept in cellar conditions for up to 2 years.
Champagne Gardet, Brut Rosé NV
The Brut Rosé is what we call a “blend” rosé. This is one of the two methods authorised in Champagne to obtain a pink-coloured wine, the second one being the partial maceration technique called “saignée”. The blend method consists in adding a small portion of red (or rosé) wine to a white wine base.
Red wines: 10% of the blend. Made out of Pinot noir and Meunier coming from Trigny, Chigny-les-Roses (Montagne de Reims), and Neuville-sur-Seine (Côte des bar). It is partly aged in oak barrels for one year.
White wines: 90% of the blend. This is a blend of the year’s wines and reserve wines (about 25%) similar to the one found in our Brut Tradition.
A Rosé made from an ideal blend, intimate and refreshing at once, with an impressive (yet not excessive) nose. In “blind” tastings, it’s unmistakeably a Rosé, with all the characteristics that come with that. A natural taste, between simplicity and elegance.
Dosage Brut: 8 g/L
Optimum serving temperature between 6 and 8°C (43 to 46°F).
COLOUR: Bright salmon pink.
NOSE: Fresh red fruit (strawberry, raspberry) with hints of grapefruit and orange peel. There is also a hint of spice (pepper, cinnamon, saffron, turmeric).
PALATE: Fresh and tonic. The fullness of the red fruit notes is evident. Beautiful structure and power, balanced by a fresh finish.
This Rosé champagne is both caressing and fresh. It goes naturally with spicy dishes such as lamb tagine, or as a dessert with strawberry tart.
Bottling period: March or June
Initial closure: crown cap
Final cork (after disgorgement): Classic cork
Post-shipment cellaring: Ready to drink, can be kept in cellar conditions for up to 2 years.