
Ep 356: The Historic Champagne Lanson with Hervé Dantan, Cellarmaster
Franja du Plessis
Description
<p>Founded in 1760 as the 4th Champagne house, <a href= "https://www.lanson.com/index-en.php" target="_blank" rel= "noopener">Champagne Lanson</a> is known for its fresh, acidic style (no malolactic fermentation!). Over its 260 years, it has stayed true to its principles and that original flavor profile.</p> <p><img style= "display: block; margin-left: auto; margin-right: auto;" src= "https://assets.libsyn.com/secure/show/45638/Lanson-NV-label-1.jpg" alt="" width="282" height="203" /></p> <p>In this show, Hervé Dantan, cellarmaster and Champagne native, gives us a unique perspective. Hervé is the son of grape growers in Champagne, and after graduating from enology school, he did internships in Bordeaux, Bourgogne, Alsace, and in California to learn about regions around the world.</p> <p>At 25 years old only he became one of the youngest cellar master in Champagne. He joined <a href= "https://www.lanson.com/index-en.php">Champagne Lanson</a> in 2013 and in 2015, Hervé Dantan became the Chef de Cave of <a href= "https://www.lanson.com/index-en.php" target="_blank" rel= "noopener">Champagne Lanson</a>. </p> <p>This podcast is different from others in that Hervé discusses the land and the vineyard. His perspective is so very different from many in the region, who choose instead to focus on the process in the winery. For you as listeners -- meaning dorky normal wine people -- I think you will appreciate the conversation. It's much less marketing and much more meat of how Champagne is truly made. </p> <p>Here are some of the topics we cover: </p> <ul> <li>Hervé discusses the origins of <a href= "https://www.lanson.com/index-en.php" target="_blank" rel= "noopener">Lanson</a> -- how it was the 4th Champagne house founded and how, whereas others have decided to change their styles to something fatter and fuller bodied over time, Lanson has kept it crisp style that forgoes malolactic fermentation for bright, dancing fruit, pure acidity.</li> </ul> <p><img style="float: right;" src= "https://assets.libsyn.com/secure/show/4
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Ep 356: The Historic Champagne Lanson with Hervé Dantan, Cellarmaster
Franja du Plessis