Fabian Daviaux-Champagne Chavost

A lot of things have been changing in champagne in recent decades. A place years ago, where organic viticulture was barely spoken of yet alone happening, biodynamics not even considered (this is still slowly changing) and a region focusing on blending and creating “house” champagnes- well a lot of this is starting to be a thing of the past, or staying, but not without the innovation and progressive changes of the new generation.

Being in champagne right now is pretty thrilling. We are in a big generational shift, similar to burgundy, where the new generation is taking over years of history at their family Domain's and making drastic changes. Or starting their own passion projects while continuing the family's traditions at the Domaine. Being the avid champagne lovers we are, we couldn’t be more excited. 

To continue speaking about drastic changes in champagne, Fabian from Champagne Chavost, is making quite a splash in the world of defining the grower, negoc, co-op idea. On paper, we all know what this means. The trend in recent years has been to look for that term RM, or focus on growers, but this is evolving as well. Buying land in champagne isn’t technically easy. Young winemakers are looking for other ways to follow their dreams. Buying grapes from growers they trust and operating under negoc, or as Fabian is doing, staying a part of the co-op his family has long been a part of in coteaux-sud-epernay. However, he isn't keeping things as we may know a classic co-op to be. He has taken the reins to redefine the term co-op. Fabian sits on the board of their 5ha co-op and made the decision to say “we are going organic” without giving most of the growers the option. It was pretty simple to sway them after proving that organic farming is the way of the future. Fabian took the time to invest in sharing his goals and passion with the members through a series of tastings and educational conversations to get them on board with wanting to push for these changes. It worked. They have gotten a portion of their growers to farm organically since 2016, which has since become the new wines of Champagne Chavost.

Viticulture and Vinification

It is Fabian’s goal to have no addition wines. He is adding absolutely no sulfur at bottling, something that simply is not done in champagne. After tasting the wines we aren’t sure why, because it is working. The wines are pure and transparent, easy and fun to drink offering great examples of each varietal made. In his range he is making a series of “glu glu” champagnes, wines that are meant to be enjoyed young, consumed, understood, and drank by everyone, champagne drinker or not. He has started his range of wines that are fully no additions, which consist of the Rose des Saignee, Coteaux Champenois, and the cuvee Eurêka .

Chavot-Courcourt is quite an interesting place in Champagne. Technically part of the coteaux-sud d’ epernay, but depending on who you speak to a continuation of Côte de Blancs. When you stand in the top of the vineyard you understand why you are a bit unsure of where you are. You are in the center of champagne, to your right the Côte de Blancs, straight ahead the Montagne de Reims just over the mountainside, towards the left and continuing further you see the Vallee de la Marne. The top of the vineyards full of limestone moving to more chalk towards mid slope and the bottom allowing a variety of grapes to thrive from chardonnay to pinot noir and meunier. 

“Glu Glu range” All of these wines are 'made' in the vineyard organic farming, spontaneous yeasts in the cellar to start fermentation, done mainly by gravity. Never seeing any barrel, the wines are drinkable, pure, and all about freshness.

-Spontaneous yeasts
-Temperature controlled to preserve the indeginious  yeasts


-4 months in stainless steel tank
-At least 20 months in bottle
-No sulfur at bottling - ever!