Frerejean Freres
Summary
Founded in 2005 by the Frerejean-Taittinger brothers, Frerejean Frères is a boutique champagne house in Avize that sources Chardonnay-focused fruit from Premier and Grand Cru vineyards throughout the Côte des Blancs' chalky soils. Their distinctive approach combines extended lees aging of 5-8 years with low dosage protocols, allowing this young producer to rapidly establish a reputation for terroir-driven wines that balance tradition with contemporary sensibilities.
Heritage & Leadership
Frerejean Frères was established in 2005 by brothers Guillaume, Richard, and Rodolphe Frerejean-Taittinger in the village of Avize within Champagne's prestigious Côte des Blancs. The Frerejean family name carries historical significance dating back to the French Revolution, when their ancestors manufactured cannons for Napoleon's army. This military engineering heritage is reflected in the producer's logo, which features crossed cannons.
The three founding brothers bring diverse professional backgrounds to their champagne house. While they share the Taittinger name through their mother's side, Frerejean Frères operates as an independent venture separate from the established Taittinger champagne house. The company remains family-owned and managed, with each brother contributing to different aspects of the business.
Didier Pierson serves as the cellar master, bringing technical expertise to the winemaking operations. The house has deliberately maintained a boutique production scale, focusing on quality over volume as they've established their presence in the competitive Champagne market.
Vineyards & Wines
Frerejean Frères sources grapes primarily from Premier Cru and Grand Cru vineyards in the Côte des Blancs, with a particular focus on Chardonnay from the chalky soils of Avize, Oger, Mesnil-sur-Oger, and Grauves. Rather than owning extensive vineyard holdings, the house has established partnerships with select growers who maintain rigorous standards in their viticulture practices.
The house produces a focused range of cuvées, including their signature Brut Premier Cru, VV26 (made from vines planted in 1926), Blanc de Blancs, and a rosé champagne. Their production emphasizes extended aging beyond the minimum requirements for non-vintage and vintage champagnes, with many cuvées spending 5-8 years on lees before release.
Frerejean Frères champagnes typically feature a low dosage approach, allowing the terroir expression to remain prominent. Annual production remains limited, reinforcing their position as a small-scale, quality-focused producer within the region.
Philosophy & Practice
Frerejean Frères embraces a philosophy centered on time as a crucial element in champagne production. This manifests in their extended aging protocols, which significantly exceed the legal minimums required in the Champagne appellation. The house employs traditional methods throughout their production process, including hand harvesting, gentle pressing, and bottle fermentation.
In the cellar, fermentation occurs primarily in stainless steel tanks to preserve freshness and fruit character, though some cuvées incorporate a percentage of oak-fermented base wines for added complexity. The house maintains a reserve wine library to ensure consistency in their non-vintage offerings while reflecting their house style.
Dosage levels are kept deliberately low, typically in the extra brut range (less than 6 grams of sugar per liter), aligning with their focus on expressing vineyard character and achieving precision in their final wines. This technical approach is balanced with a respect for traditional Champagne production methods, positioning Frerejean Frères as a house that bridges classical techniques with contemporary sensibilities.