Jerome Prevost
Summary
Jérôme Prévost operates a micro-estate in Gueux within Champagne's Montagne de Reims, producing around 10,000 bottles annually from his 2.2-hectare Les Béguines vineyard of old-vine Pinot Meunier planted in chalky-clay soils. His single-vintage, zero-dosage Champagnes ferment with indigenous yeasts exclusively in oak barrels, undergo full malolactic fermentation, and remain unfined and unfiltered, creating terroir-driven expressions that have earned cult status among collectors.
Heritage & Leadership
Jérôme Prévost established his small Champagne domaine in the village of Gueux, located in the Montagne de Reims region, in the mid-1990s. The property centers around a 2.2-hectare vineyard called "Les Béguines," which was inherited from Prévost's grandmother. Prior to founding his own domaine, Prévost worked alongside Anselme Selosse, widely recognized as one of Champagne's most influential growers. This professional relationship provided Prévost with valuable experience in low-intervention winemaking approaches that would later inform his own practices.
Prévost operates his domaine independently, maintaining complete control over all aspects of production from vineyard management to winemaking. The operation remains deliberately small-scale, allowing for meticulous attention to detail throughout the production process. Unlike many Champagne houses that expanded rapidly, Prévost has maintained his focus on a single vineyard site, developing a deep understanding of its particular characteristics.
Vineyards & Wines
The cornerstone of Jérôme Prévost's production is his 2.2-hectare vineyard "Les Béguines" in Gueux, planted predominantly to Pinot Meunier (over 90%). This vineyard sits on chalky soil with significant clay content, typical of this northwestern sector of the Montagne de Reims. The vines were planted in 1957, giving them considerable age that contributes to the concentration in the resulting wines.
Prévost produces primarily one wine, "La Closerie," which is made exclusively from Pinot Meunier. In certain years, he also produces a rosé called "Fac-simile" and, more rarely, a blanc de blancs from Chardonnay called "Les Béguines Blanc." Annual production remains extremely limited at approximately 10,000 bottles in total, depending on the vintage conditions.
The wines are produced as single-vintage expressions rather than the multi-vintage blends common in Champagne. Each bottle is labeled with the base vintage, allowing consumers to track the specific growing season that shaped the wine. Prévost does not use dosage (added sugar) in his Champagnes, resulting in wines classified as "Brut Nature" with less than 3 grams of residual sugar per liter.
Philosophy & Practice
Jérôme Prévost's winemaking philosophy centers on expressing the specific character of his Pinot Meunier vineyard and each individual vintage. His approach begins with attentive vineyard work, focusing on achieving optimal ripeness through careful canopy management and yield control.
In the cellar, Prévost ferments his wines exclusively in 228-liter oak barrels, avoiding stainless steel entirely. The primary fermentation occurs with indigenous yeasts, and the wines undergo complete malolactic fermentation. Prévost ages his base wines in these same oak barrels for approximately 10 months before bottling for the secondary fermentation.
The wines remain on their lees in bottle for extended periods, typically 24-36 months, before disgorgement. Prévost disgorges his Champagnes with minimal intervention, adding no dosage. This technical choice reflects his commitment to transparency in expressing both the vineyard character and the vintage conditions.
Prévost's production methods emphasize minimal handling throughout the process, with gravity used whenever possible to move the wine. He employs neither fining nor filtration, preferring to allow the wines to clarify naturally. While Prévost follows many principles associated with organic viticulture, he has not pursued formal certification.