Location and vineyards
Champagne Lucien Roguet is based in Mailly-Champagne in the Montagne de Reims, south of Reims. Around seven hectares of vineyard land lie in the Grand Cru terroir of Mailly-Champagne on slopes facing north-east. The roughly 25 parcels are located exclusively in Mailly-Champagne; the soils are described as chalky, for Brut Tradition as chalky-clayey.
Viticulture
The Roguet family grows Pinot Noir, Chardonnay and Pinot Meunier. The stated varietal composition is 60 % Pinot Noir, 30 % Chardonnay and 10 % Meunier. Vineyard work includes winter pruning and leaf work in summer. Harvest is carried out entirely by hand, with the grapes selected parcel by parcel. The estate describes its viticulture as sustainable and has the VDC and HVE certifications.
History and wines
The origins of the house go back to Louis Roguet, who owned vines in the late 19th century and initially sold the grapes to the trade. Later, Lucien Roguet produced Champagne under his own name. After a temporary designation as Pol Roguet, the house returned to the name Lucien Roguet. Samuel Roguet took over the family business in 2000; the family, as they state, has been cultivating vines in Mailly-Champagne for six generations.
The range includes Grand Cru Tradition, Blanc de Blancs, Blanc de Noirs, Gourmandise and Rosé, as well as limited wines including vintage bottlings. N°2 Blanc de Blancs is a Brut Grand Cru made from 100 % Chardonnay, with a dosage of 5 g/l. N°5 Rosé is a Brut Grand Cru made from Pinot Noir, Pinot Meunier and Chardonnay, with a dosage of 6 g/l. N°3 Blanc de Noirs is an Extra-Brut Grand Cru made from Pinot Noir and Pinot Meunier, with a dosage of 2 g/l.
Cellar work
During pressing, grape varieties and vineyard lots are separated for traceability. The whole grapes are pressed, with the house using predominantly the cuvée fraction. Alcoholic fermentation is temperature-controlled and, according to the house, lasts around two to three weeks. For Blanc de Blancs, Brut Tradition and Brut Rosé, details are documented including hand-harvesting, sorting, fermentation in stainless-steel and enamel tanks, and ageing in wooden barrels. Wood is also used for the ageing of reserve wines.
