Dhondt Grellet
Summary
Dhondt-Grellet is a family-owned Champagne producer operating from Flavigny in the Sézanne subregion, crafting approximately 35,000 bottles annually from 6 hectares of predominantly Chardonnay vineyards across Sézanne, Cuis Premier Cru, and Cramant Grand Cru's chalky soils. Under Adrien Dhondt's direction since 2008, the estate has transformed through organic farming practices, extended lees aging, minimal dosage, and an emphasis on single-vineyard expressions that showcase each terroir's distinctive character.
Heritage & Leadership
Dhondt-Grellet was established in 1986 when Eric Dhondt and Edith Grellet merged their families' vineyard holdings in the Sézanne and Côte des Blancs areas of Champagne. The Dhondt family had been growing grapes in Sézanne since the 1920s, while the Grellet family had vineyards in Cuis. Their son, Adrien Dhondt, joined the domaine in 2004 and assumed full control of winemaking operations in 2008. Under Adrien's direction, the estate has shifted toward single-vineyard expressions and a more precise approach to viticulture. The family maintains its headquarters in Flavigny, a small village in the Sézanne subregion, where they continue to manage their multi-generational vineyard holdings.
Vineyards & Wines
Dhondt-Grellet farms 6 hectares of vineyards distributed across several villages in Champagne. Their parcels are located primarily in Sézanne, Cuis (Premier Cru), and Cramant (Grand Cru). The estate's plantings consist of 70% Chardonnay, 20% Pinot Noir, and 10% Pinot Meunier. The vineyards in Cramant and Cuis grow on the characteristic Côte des Blancs chalk soils, while the Sézanne parcels feature chalk mixed with more clay and limestone. Many of their vines are over 40 years old, with some parcels in Cramant exceeding 60 years of age.
The domaine produces approximately 35,000 bottles annually across several cuvées. Their range includes the non-vintage "Dans un Premier Temps," the vintage "Le Bateau," and single-vineyard bottlings such as "Les Terres Fines" from Cramant and "Hautvillers" from the eponymous village. The house style emphasizes minerality and precision, with their Blanc de Blancs champagnes from Cramant and Cuis showing particular finesse.
Philosophy & Practice
Adrien Dhondt follows a minimalist approach in both vineyard and cellar. The estate converted to organic farming practices in 2012, though they have chosen not to pursue certification. Vineyard work is done by hand, with particular attention to soil health through cover cropping and reduced tractor use to minimize soil compaction.
In the winery, fermentation occurs primarily in small oak barrels for the single-vineyard wines and stainless steel for the blended cuvées. Malolactic fermentation is neither encouraged nor blocked, allowing each wine to follow its natural course. The champagnes typically age on lees for extended periods—a minimum of 36 months for non-vintage wines and up to 60 months for vintage and single-vineyard expressions. Dosage is kept low, generally between 2-6 g/L, to preserve the natural character of the wines.
Dhondt-Grellet employs a perpetual reserve system for their non-vintage champagnes, maintaining reserve wines dating back to 1986. Each disgorgement date is noted on the back label, providing transparency about the wine's production timeline. The estate bottles without fining or filtering, preferring to preserve the full textural elements developed during the aging process.