What happens in champagne doesn’t have to stay in champagne
Edouard Bourgeois
December 12, 2025
It is always a great pleasure to share our knowledge in magnificent wine regions, such as Burgundy and Champagne, with our dedicated community of wine lovers.
A couple of weeks ago, Justine and I were privileged to embark on a five-day journey through Champagne. We visited some of the most respected producers, including Anselme Selosse, Cédric Moussé, and Salon, to name a few. All of that punctuated by meals in the exciting restaurant scene of Reims and beyond.
Pressoir was founded in 2018 with the idea of building a strong community of wine lovers. In addition to the tastings and dinners we organize, Pressoir has developed a wine travel activity, and we are clearly noticing an ever-growing demand from our guests.
Below are a few pictures from our last trip in Champagne and if you feel inspired, please reach out to us to organize your next unforgettable trip with Pressoir!
Abyss, a special cuvée by Leclerc Briant, was created around the ambitious idea to age Champagne under water. the bottles are left to age at a depth of 180 feet for about a year. There, the pressure matches the one inside the bottle. The result is stunning, with a wine that’s full of life and complexity.
This was just the opening amuse bouches at the fairly new restaurant Arbane. Named after one of the heirloom grape varieties of Champagne, Arbane is led by Chef Philippe Mille, formerly of one of Reims’ most respected restaurants, Les Crayères.
The one and only Anselme Selosse. His vision continues to inspire many producers, acting like true disciples. I often like to say that my favorite Champagne is Selosse. They’re certainly no other Champagne that tastes like his. I am always particularly stunned with how oxygen plays a role in the winemaking process, revealing a personality directly linked to the terroir.
Yes, you can drink still wines in Champagne! It is called Coteaux Champenois and comes in white and red. There’s also an even more rare still rosé called Rosé des Riceys (look for Olivier Horiot). Anyway, this red from Egly-Ouriet once again proved that Francis Egly is a master of Pinot Noir. A beautiful wine that reminded me of the elegance and explosive fruit of a Volnay…
We were standing at the top of the Clos des Goisses, one of Champagne’s most storied vineyard sites. In a wine region not known for steep slopes, the Clos des Goisses is a dramatic exception and we found ourselves out of breath from our climb up the stairway built into the side of the hill.
(5.5 hectares). Unusual site, steep pitch, chalky soils and uncommon warmth even though it is near the Marnes river.
The chilly cellar of Champagne Philipponnat.
With our wonderful host Francois Philipponnat, the 16th generation of the family domaine.
Yes, opening a bottle of Cristal makes one happy.
The clay is greener at Moussé’s. It was my first time visiting Cédric and what an experience. He is based in the village of Cuisles which is the prime Meunier country, with vines growing on various clay, marls and sands. In addition to this, his land also contains green illite, a clay, crystalline mineral that I haven’t seen anywhere else in Champagne. Les Terres d’Illite - named for green clay mineral found in this area, is nearly all Meunier, showing an expansive, fragrant richness on the palate. Delicious champagne!
Cédric has been a force in the Marne Valley. His constant innovations are incredible. Check out the new bottle he has developed and just revealed to the world on the next slide.
Tada! Cédric Moussé was particularly excited to share his latest creation. In a nutshell, a 750ml bottle that acts like a magnum, with a slow aging process due to the specific design and shape of the bottle. It is also a much lighter bottle than the traditional one
Mold is a good sign in a cellar as it indicates a necessary high level of humidity. In Champagne, the immaculate white chalk found underground is easy to carve and today, it is no less than 250 miles of galleries that are dug under your feet in the whole region.
What Raph Bérêche has created since he started working at the family domaine in 2004 is truly amazing. When I ask sommeliers who they would love to visit in Champagne, the answer is invariably Bereche. The passion from this man matches the solid personality of his wines
Our lovely little group at Champagne Salon. Behind us is referred as the “jardin of Salon”, a one hectare plot of one of the most admired Chardonnay. Salon is the gem of the Mesnil sur Oger.
The unmistakable lobster signature dish of l’Assiette Champenoise is an absolute must try.
Grand Finale farewell dinner at l’Assiette Champenoise was incredible!
