Georges Laval
Summary
Georges Laval is a small family-owned Champagne producer operating from 2.5 hectares of Premier Cru vineyards in Cumières, where chalky-clay soils with limestone create structured, terroir-expressive wines from Pinot Noir, Chardonnay, and Pinot Meunier. Their pioneering commitment to organic viticulture since 1971, combined with traditional cellar practices including barrel fermentation, minimal sulfur use, and extended lees aging, has established them as one of Champagne's most sought-after artisanal producers with annual production limited to just 15,000 bottles.
Heritage & Leadership
Georges Laval established his eponymous Champagne house in the 1970s in the village of Cumières, located in the Vallée de la Marne region of Champagne. The estate has remained family-owned and operated since its inception, with Georges' son Vincent Laval assuming leadership following his father's retirement. Vincent continues to maintain the small-scale, quality-focused approach established by his father.
The Laval family's commitment to organic farming represents a significant milestone in their history. In 1971, Georges Laval made the pioneering decision to convert the family's vineyards to organic cultivation, becoming one of the first producers in Champagne to receive organic certification. This early adoption of organic practices occurred decades before such methods gained wider acceptance in the region, establishing the Laval family as early advocates for environmentally conscious viticulture in Champagne.
Vineyards & Wines
Georges Laval's vineyards span approximately 2.5 hectares, all situated within the Premier Cru village of Cumières in the Vallée de la Marne. The estate's parcels are planted with the three traditional Champagne varieties: Pinot Noir, Chardonnay, and Pinot Meunier. The vineyards benefit from the area's distinctive terroir, characterized by chalky-clay soils with significant limestone content typical of the Vallée de la Marne.
The Cumières terroir is known for producing wines with pronounced structure and depth, attributes that are reflected in Laval's Champagnes. The estate produces several cuvées, including their flagship "Cumières" bottling, as well as single-vineyard expressions that highlight the distinctive characteristics of specific parcels within their holdings. Production remains deliberately limited, with approximately 15,000 bottles produced annually across their range of Champagnes.
Philosophy & Practice
Georges Laval's winemaking philosophy centers on organic viticulture and minimal intervention in the cellar. The estate has maintained certified organic status since 1971, employing practices that prohibit synthetic chemicals and emphasize soil health through natural composting and cover crops. This long-standing commitment to organic methods predates the broader movement toward sustainable viticulture in Champagne by several decades.
In the winery, Vincent Laval adheres to traditional techniques while minimizing technological intervention. Primary fermentation occurs in oak barrels, many of which are neutral to avoid imparting strong wood flavors. Malolactic fermentation proceeds naturally, and the wines are bottled with minimal sulfur additions and without filtration. Disgorgement is performed manually in small batches, allowing for precise quality control.
The estate's production methods emphasize extended aging on the lees, with most cuvées spending a minimum of three years developing complexity before release. This patient approach to aging, combined with organic farming and non-interventionist winemaking, results in Champagnes that express the distinctive character of the Cumières terroir with clarity and precision.