A SPECIAL SPOT IN THE HEART OF THE CHAMPAGNE REGION

A SPECIAL SPOT IN THE HEART OF THE CHAMPAGNE REGION
It is in the heart of the vineyards, at a few kilometres from Epernay, the main
Champagne town, that our estate is to be found.
Saint Martin d’Ablois lies on the touristic route of champagne, on the “Coteaux
Sud d’Epernay” 120 kilometres from Paris.
It is a special spot due to its location, lovely green valley with vine-covered
slopes, giving way to game-filled forest.
Our estate was created at the beginning of the xxth century by EMILIEN JAMART
and his father-in-law ALBERT MOOTZ (cellarman in 1898 for Moët et Chandon).
In 1954 his son Robert took over the business and since 1988
JEAN MICHEL et FRANCINE OUDART-JAMART have been continuing with the
family tradition.
Now Maxime (the son of Jean Michel and Francine) is working in the family
estate.
Just as the Benedictine monks did over 3 centuries ago, we grow the grapes and
make our wines with passion. Dom PERIGNON and friar Jean OUDART
(1654-1742) his emulator, were the main creators of the Champagne method.
LOCAL SOIL
Our “northern-oceanian’ geographical position, our rough climate, the hilly
landscape and the particularity of the sub-oil, are of the utmost importance.
Chalk is a blessing to the wine, the thin top-soil allows for excellent drainage.
All the latter give Champagne wine its uniqueness.
Our vineyards are spread out over several villages, and the diverse origins of our
grapes enable us to offer you a full range of products.
50 % of our grapes are “Pinot Meunier”. The variety gives the
wine uppleness and fruitiness, its bouquet is intense, it ages
faster and rounds off the wine, giving it fruit and typicity.
The Chardonnay (40 %) is a white variety, popular for its finesse
and freshness.
When young it bestows floral and sometimes mineral hints and
its slow maturing makes it an ideal complement in wines which
are to be aged.
As for Pinot Noir (10 %) it gives the wine aromas of red fruits, it
is the grape which give the blend body and strength.
AT HARVEST TIME
The grapes are hand-picked and carefully transported to be
placed in our traditional press, where we put 4000 kilos of
grapes also known as “un marc”.
It is in the cool atmosphere of our winery that the first
fermentation will take place.
In spring when the fermentation is complete, the next step is to
blend the different “cuvées” and then bottle them. We judge the
quality of a particular year to be exceptional, we bottle it as a
vintage. Otherwise we include reserve wines from previous
harvest.
IN SPRING TIME
Lying on laths, a second fermentation begins, during which the
champagne will acquire its sparkle.
They will stay in the cellar for several years until the wine reaches
fullness. At this time they are placed on riddling racks (or “in
gyropalette”) and turned each day, slowly easing the deposit,
which has accumulated during the second fermentation, into the
neck of the bottle.
DISGORGING
Involves removing the deposit, leaving only the noblest contents
in the bottle.
The bottle must then be topped up with liqueur, prepared from
old wine and cane sugar, in varying proportions according to the
type of champagne desired (brut, sec, or demi-sec).
TARIFFS TRANSPORT
6 Bottles = 32.00 €
12 bottles = 42.00 €
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