Roger Brun
Summary
Roger Brun is a fourth-generation family grower-producer managing 5.5 hectares of predominantly Pinot Noir vineyards in the Grand Cru village of Aÿ, where chalky-clay soils and south-facing slopes contribute to their distinctive mineral-driven champagnes. Their commitment to traditional methods includes manual harvesting, extended lees aging beyond regional requirements, and moderate dosage levels, allowing their small-production wines to express the singular character of their Aÿ terroir.
Heritage & Leadership
Roger Brun is a family-owned Champagne house based in the Grand Cru village of Aÿ in the Vallée de la Marne. The Brun family's connection to viticulture in Champagne dates back to 1898, when the first vineyards were acquired in Aÿ. The house operates as a récoltant-manipulant (grower-producer), maintaining control over both vineyard management and wine production. Currently, the estate is led by Philippe Brun, who represents the fourth generation of the family to manage the property. Under his direction, the house has maintained its independent status, focusing on expressing the terroir of their Grand Cru vineyards through limited production champagnes.
Vineyards & Wines
Roger Brun's vineyards are concentrated in the Grand Cru village of Aÿ, one of Champagne's most historically significant growing areas known for producing powerful, Pinot Noir-dominant wines. The estate manages 5.5 hectares of vineyards, primarily planted to Pinot Noir (90%), with smaller portions dedicated to Chardonnay (7%) and Pinot Meunier (3%). The vineyards benefit from south-facing slopes with chalky-clay soils typical of the Vallée de la Marne area, providing excellent drainage and mineral character to the wines. The house produces several cuvées, including their signature "La Pelle" bottling, named after a vineyard tool and sourced from older vines in their prime Grand Cru plots.
Philosophy & Practice
The winemaking approach at Roger Brun emphasizes minimal intervention to preserve the distinctive character of their Aÿ terroir. Harvest is conducted manually, with careful selection of grapes before gentle pressing. Fermentation takes place in temperature-controlled stainless steel tanks, with a portion of the wines undergoing malolactic fermentation based on the vintage characteristics. The house maintains a reserve wine system for their non-vintage cuvées, incorporating wines from multiple years to ensure consistency. Aging occurs in the estate's cellars carved into the chalk beneath Aÿ, with non-vintage champagnes spending a minimum of 36 months on lees before disgorgement, exceeding the regional requirements. Dosage levels are kept moderate to low, allowing the fruit character and minerality of the wines to remain prominent.