Recognized long ago as the source of quality grapes, the large champagne houses have been quietly purchasing grapes from this region. The Aube, whose formation is over 145 million years old and dates back to the Jurassic era, represents 25% of the entire champagne region.
Its soil, a mixture of clay, limestone and fossilized seashell, replicates that of neighboring Chablis. Yet, despite the geological resemblance to Chablis, which makes the most distinctive Chardonnay wines in the world, the Aube is known for its superior Pinot Noir.
This large and increasingly important area of Champagne has been discovered by bubbly lovers and now lays claim to an outsize portion of fascination among Champagne lovers.
In Aube, there is no bragging about the art of blending and no luxury branding, instead, they stake their reputation on the land.
Our story begins in 1788, when a Catholic priest from Landreville, France with the last name Cheurlin first began making the champagne that would become the backbone of his family. Over two centuries later, the current generation of the Cheurlin family continues the hands-on tradition of their ancestral founder, staking their reputation on producing, cultivating and crafting France’s finest champagnes.
Today, the children of Andre and Christiane Cheurlin have come together to honor their family’s legacy.
Richard Cheurlin, a master of his craft is sought by Champagne houses throughout France for his expertise and reputation.
Christine Cheurlin’s knowledge serves as the storyline for marketing the family’s namesake.
Alain Cheurlin
continues to acquire land allowing for expansion of the vineyards that showcase the family craft.
Thomas Cheurlin
is connecting Cheurlin Champagne to the United States, skillfully blending tradition with innovation.
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