The Vignier Story
The Vignier family history in Champagne dates to 1530, the time of Nicolas Vignier of Bars sur Seine. Nicolas was a physician, lawyer, theologian, and court historian for Henry III. His descendant, Nathalie Vignier, is now the tenth generation to pursue viticulture and winemaking in Champagne, and the sixth generation to do so in the grand cru village of Cramant, in the Côte des Blancs. In the early 20th century, Nathalie’s grandfather, Paul Lebrun, had two hectares, taken over from his father, Henri Lebrun. Paul resolved to become an independent vigneron by separating himself from the big négociants after World War I and was among the first to do so in the Côte des Blancs. Nathalie and her brother, Jean, took over the domaine from their parents 12 years ago, with Jean on the business side and Nathalie in the vineyards and cellar. They were joined by Sebastian Nickel, a German wine maker and close friend of the family. All J. Vignier bottlings come from Chardonnay grapes hand picked at optimum maturity, whole-cluster pressed, with separation of first and second press juices, using only the first press. There is cold settling for clarification and slow fermentation at low temperatures with various selected yeasts. All base wines are fermented in stainless steel tank and go through malo, with several months of tank aging. Bottling for the second fermentation occurs in spring. An extraordinary minimum of 36 months (up to 8 or 12 years for some cuvées) bottle aging before disgorgement is a house requirement. Dosage is “Extra Brut” (5 g/L) for all wines. Vintage wines are made only in stellar years.
Why's this wine for you?
With a family history that stretches back to 1530, the story of Champagne Vignier is rich and varied, but it really starts to take shape in the mid 20th century when Nathalie Vignier's grandfather, Paul LeBrun, separated from the big negociants, and became an independent vigneron - one of the first to do so in the Cote des Blancs. Planted between 1950 and 2010, the Vignier vineyards are deeply rooted in the chalky slopes of the grand cru villages of Cramant, Oiry, Chouilly. They are tended without herbicides or pesticides, and all grapes are hand picked at optimum maturity. Together with their vineyard holdings in the Cote des Blancs, Domaine Vignier also holds vineyards in the warmer Cote de Sezanne, about 50kms to the south. The 'Aux Origines' Cuvee comes from these Cote de Sezanne vineyards, made from 100% Chardonnay. It's based on the 2014 vintage, with a portion of 2015 as well. 40 months in bottle with 5g/L dosage.
RRP: $74.99
(6 or more)
$59.99 per bottle

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The Brief
Net Volume
Cellar to
Sweet Very Dry
Wine Scale 4
How's it taste?
High drinkability, suitable for many occasions, but still with the distinguishable elegance and finesse of a blanc de blancs champagne, smoothness and crisp acidity on the palate.
How was it made?
A blanc de blancs made from the very first vineyards planted by our Marie-Louise and Paul in Barbonne-Fayel, Coteaux du Sézannais, in the 1960s. The name of the Cuvee could be translated by “where it all began”. The village of Barbonne-Fayel has a long history related to wine and agriculture. Since the 11th century, it hosted an important Templar farm. Fossilized vine leaves of Vitis Sezannensis were found in the area in the late
19th century, being amongst the oldest European fossils of vines.

Variety: 100% Chardonnay
Terroir: Côteaux du Sézannais.
Fermented in steel tanks, malo-lactic fermentation done.
Harvest: 2014 (85 %) and 2015 (15%)
Ageing: Minimum 36 months bottle ageing on fine lees.
Dosage: 5 g/L Extra Brut
The Who
Critic Reviews
Expert Review
Expert Review
94 Points
Ken Gargett -
This will be a new name in Champagne for many of us. That can be a warning sign but on the evidence of this, have no fear. A cracking Blanc de Blancs (100% Chardonnay). The vineyards supplying the grapes here were originally planted back in the 1960s, by the grandparents of the current custodians, in the Coteaux du Sézannais sub-region, an area from which we don't see a lot of bottles. Do the French keep them all for themselves? It has, however, long been a wonderful source of fine champagne. This Blanc de Blancs is fermented in stainless steel tanks and it does see malolactic fermentation (as do most of the wines from Champagne). Three years, four months on lees (some of their wines see much longer) with a low dosage of just 5 grams/litre. This is a non-vintage champagne, with 85% of the blend coming from the 2014 vintage and the remaining 15% from 2015. Nathalie Vignier is now the tenth generation of the family to work in Champagne, with their records dating back to 1530. Under $60? This is great buying. A lovely pale straw in colour, this offers notes of lemons and crème brulee. Hints of grilled nuts, it is richly flavoured and finely balanced. A wine of precision. This is an ideal aperitif style, but, as my nephew had just returned from the nearby creek with a couple of freshly caught mud crabs (and miraculously, all of his fingers), I can attest that it is also brilliant with freshly steamed mud crab.
Wine Collective Tasting Panel
Internal Review
Internal Review
95 Points
Sabine Duval
This is an outstanding Blanc de Blancs Champagne. Taut, with mineral drive and yet a generosity of fruit and layers of complexity and toast. Sensational.
Customer Reviews
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