The LACOURTES, my father’s side, and the GODBILLONS, on my mother’s side, began by growing grapes. Just like the generations before them, they sold all their crop to the big and famous champagne houses. Was it a passion? Maybe… but more than anything else it was sheer hard work. As my grandmother used to say: ”we were often in the vineyards from 5 in the morning until 8 at night!”. And the children would join them to help after school. A reason for living? Most probably… With the ultimate objective being the honour of buying a plot of vines as soon as they were able to. In 1947, shortly after returning from the war, they began a new adventure: producing and marketing champagne under the names LACOURTE-LABASSE and GODBILLON-MARIE. They were soon filling their customers’ car boots with bulk orders! The first harvest from my parents was 1968. They gradually set up their business and established the LACOURTE-GODBILLON brand. At first it was no more than a few thousand bottles. Bottling and disgorgement would be done at the back of a courtyard… But the most important thing was my father’s understanding that the best champagne was made only from top quality work in the vineyard. His whole career was dedicated to this ethos. The vine has a lot in common with Man: it needs to be watched and understood, educated and helped to thrive in the terroir it finds itself. Great viticulture expresses the essence of the place in the grapes. Our vision for the wine is simple, almost simplistic: It must be an expression of its terroir. The oak used for our barrels is sourced from the Écueil forest or from Champagne-Ardenne. Our objective is to find the best possible balance as each wine is a living being with its own character.
A Blanc de Noir from 100 % Pinot Noir. Bold, mouthfilling, intense and long with concentrated notes of yellow fruits, sweet spices. Precise structure with lively, vibrant and lasting texture. A perfected modern Champagne, completely expressive of the Ecueil region. The palate shows impressions of baked fruit tart, rock salt, oysters and hazlenut, with a core of forest berries, baked apple, sweet spices and butter. Definitive on the finish.