The 7 grape varieties in Champagne

The three grape varieties of Champagne, who doesn't know them? Many Champagnes consist of a blend of these varieties. They are Chardonnay, Pinot Noir and Pinot Meunier. Together they cover almost all of the 34.000 hectares of vineyards in the Champagne region.

Chardonnay, 31%

A grape that is very well known worldwide and the absolute king of the Côte des Blancs, where you mainly find rich chalk soils. It is a white grape that adds structure and freshness to Champagnes, with aromas of flowers and citrus fruit, for example. This grape is exceptionally suited to ageing. A Champagne made from 100% Chardonnay is also called a Blanc de Blancs.

Want to try a Blanc de Blancs? Discover our Blanc de Blancs Champagnes.

Pinot Noir, 38%

The Pinot Noir is, as the name already hints, a grape with a dark skin. A cool climate and a limestone-rich soil are ideal for this variety. It is widely planted in the Montagne de Reims and the Côte des Bar. Pinot Noir gives a Champagne more body and structure, and its typical aromas are those of red and black fruit. A Champagne with plenty of Pinot Noir is suited to ageing and can show complex animal aromas after maturing.

Pinot Meunier, 31%

The Pinot Meunier is also a grape with a dark skin and is widely planted in the Vallée de la Marne, where clayey soils are found. This variety copes well with various weather conditions, frost in particular. It buds slightly later in the year, which keeps the buds protected for longer. The Pinot Meunier gives Champagne a supple, fruity and rounder taste. Do note that this variety peaks fairly quickly in a Champagne, which makes a Champagne with plenty of Pinot Meunier less suited to ageing.

Champagnes made from only or a combination of Pinot Noir and Pinot Meunier are called Blanc de Noirs.
Read more about Blanc de Noirs Champagne here.
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The 4 forgotten grape varieties

▲ The four forgotten grapes of Champagne.

About 99.7% of the vineyards are planted with Pinot Noir, Pinot Meunier or Chardonnay. So what about that last 0.3%? Besides these three well-known grapes, four other varieties are permitted in Champagne. All four have a white skin. It is therefore good to realise that a Blanc de Blancs Champagne is not by definition made only from Chardonnay. Although this is almost always the case.

The forgotten grape varieties are almost extinct, it is true, but they are permitted and a handful of growers experiment with them.

Arbane

Arbane is mainly planted in the Bar-sur-Aube and has small grapes and bunches. It produces lively, spicy wine with complex aromas and plenty of acidity. This variety ripens late, which in the cool Champagne region can result in unripe grapes at harvest. It is even said that this variety only truly ripens once every three years. Of all the varieties permitted in Champagne, this grape yields the least (with an average of 15-35hl/ha). Arbane is also susceptible to fungi (mildew). All in all, this makes it a difficult and unpredictable grape.

Petit Meslier

Like Arbane, the Petit Meslier is a variety with small bunches and small grapes. It is found mainly in the Vallée de la Marne and gives a wine acidity, liveliness, freshness and fine, fruity aromas. The variety buds early, which makes it vulnerable to frost. The Petit Meslier is also susceptible to fungi, coulure (unfertilised flowers, so that no grapes develop) and millerandage (fertilised flowers with weak pollen, for example, so that the grape does not grow properly). The yield is moreover low: 25-35 hl/ha, and it is a grape that is difficult to ripen fully.

Pinot Blanc, also known as Blanc Vrai

The Pinot Blanc, which is known from Alsace among other places, is found mainly in the Côte des Bar. The vines of this variety must be pruned more intensively to keep the size of the grapes in check. The Pinot Blanc is also sensitive to Botrytis. It is somewhat comparable to Chardonnay. When it comes to minerality, the Pinot Blanc is less developed than Chardonnay. It does produce fine, fruity wines.

Fromenteau, also known as Pinot Gris

Like the Pinot Meunier, the Fromenteau gives the wine more fruit, body and a full flavour. The variety buds and ripens early and is in this respect often the first of all the varieties in Champagne. The grapes and bunches are small, susceptible to fungi and contain a lot of sugar.

Perhaps in the future?

The four forgotten grape varieties require more attention and care. Every year the question is whether it is worthwhile to grow these varieties. They are, after all, susceptible to all kinds of diseases, regularly fail to ripen properly and have a low yield. Relying on these varieties is a risk.

Even so, more producers are experimenting with the forgotten grape varieties, in particular with Arbane and Petit Meslier. Why those two? Because of the acidity! In recent years, global warming has not gone unnoticed in the Champagne region either, and the weather is becoming ever more unpredictable. Frost destroys early-flowering blossom, the harvest takes place earlier and earlier in the year, grapes ripen faster and contain more sugar and less and less acidity. The harvest date can be adjusted to the sugar levels, but that is much harder to do for the acidity. And that is precisely what matters so much in a Champagne, acidity and freshness. Arbane and Petit Meslier in particular are able to retain their acidity, even during warm spells.

Champagne producers have to respond to the ever-changing conditions by deploying new techniques, new methods and new (actually old) grape varieties. For now, only 0.3% of the vineyards are planted with the forgotten varieties. Perhaps that will change in the future.

Curious how these grapes taste? Discover our Champagnes from small producers.