Champagne Telmont: Where Heritage Meets the Future of Sustainable Champagne + Wine Review

 Champagne is a region built on centuries of tradition, but every so often, a house emerges that doesn’t just update the rule book; it edits the whole document. Telmont, the organically driven, sustainability-obsessed house from Damery, is one of the most compelling modern narratives in Champagne today. With a history that stretches back more than a century and a present that leans confidently into ecological transformation, Telmont stands at the crossroads of heritage and next‑generation innovation.

A Champagne House Born in 1912 and Reborn in the 21st Century

Telmont was founded in 1912, when winegrower Henri Lhôpital established a small estate rooted in traditional Champagne viticulture. For much of the 20th century, the family-built maison remained a local, agriculture‑focused producer, known for meticulous vineyard work and precise blending.

The plot twist arrived in 2020, when Telmont received significant support from partners aligned with its environmental mission, including an investment from actor and environmental advocate Leonardo DiCaprio in 2022. Rather than pivot toward celebrity gloss, Telmont doubled down on its ecological commitments. By 2025, the house had emerged as one of Champagne’s most resolute voices in sustainability, championing:

  • Organic certification for 100% of its vines (a multi‑year transition nearing completion)
  • Zero unnecessary packaging
  • Full transparency in labelling
  • Renewable energy integration
  • A “leave no trace” approach across production and the supply chain

This ethos has earned Telmont a devoted following among sommeliers, collectors, and environmentally conscious drinkers, including the sustainably minded Gen Z audience, who treat vineyard biodiversity with the same reverence earlier generations reserved for luxury labels.

Location

Telmont’s home village of Damery sits in the Vallée de la Marne, west of Épernay. Historically dominated by Meunier, the region benefits from clay‑rich soils and cooler ripening conditions that allow the grape to express freshness and aromatic precision.

The estate farms vineyards in Damery as well as parcels in nearby villages, including Cumières, Hautvillers, and Boursault, creating a diverse mosaic of chalk, clay, sand, limestone, and flint soils. This range enables Telmont to craft blends that emphasize finesse, lift, and orchard‑fruit purity.

Damery itself offers a humble, pastoral counterpoint to Champagne’s grander tourism hubs. It is a village where winemakers still know their neighbours, tractors hum through the early morning light, and the Marne River glints softly between vineyard slopes.

Telmont Réserve Brut – Wine Review

No. 145037/312589
Disgorged in 2024
Dosage 3.4 g/l
40% Chardonnay
29%Meunier
31% Pinot Noir
Extra Brut

The Réserve Brut is Telmont’s thesis statement: a Champagne that foregrounds orchard fruit, chalk‑driven minerality, and winemaking restraint.

Appearance: A luminous golden hue with fine, persistent bubbles and an elegant mousse.

Aromas: Pear, apple, and peach, layered with hints of honeysuckle and almond.

Palate: Crisp apple and citrus notes intertwine with delicate brioche, supported by precise, refreshing acidity. The mousse is refined and persistent, carrying a mineral thread from start to finish.

Finish: Long, harmonious, and mineral‑driven, with lingering notes of candied fruit and citrus that echo the Vallée de la Marne’s signature finesse.

This is a Champagne that feels effortlessly composed, akin to a minimalist painting where every brushstroke matters.

92 Points
Liz Palmer

There are many reasons why I chose Champagne Telmont as one of my holiday favourites, including their wines’ favouring clarity over artifice, vineyard truth over marketing gloss, and ecological health over short-term convenience. In 2025, that stance resonates with a global audience seeking luxury aligned with values.

This house bridges Champagne’s agricultural past with its environmentally conscious future, proving that sustainability is not a trend, but a pathway to deeper, more authentic expression.

Ruinart Unveils Blanc Singulier: A New Champagne Based on Climate Change

Frédéric Panaïotis, cellar master of Maison Ruinart, the oldest Champagne house founded in 1729, has introduced a new cuvée, Blanc Singulier. The label describes it as “A Singular Expression of Chardonnay, Revealed by a Changing Climate.”

Ruinart is renowned for its Chardonnay, and Blanc Singulier continues this tradition with a 100% Chardonnay composition. The Edition 19 comprises 80% fruit from the 2019 vintage and 20% reserve wine, with a portion aged in oak casks and zero dosage.

Edition 19
Edition 19 is the third release in this series, following Editions 17 and 18. Despite an early harvest in August, 2017 was not as challenging as recent years, making it an experimental prototype. Panaïotis chose zero dosage for this cuvée, he states “We decided to go for it, and this was our experimental cuvée, a prototype.” He recalls that he decided to go for Zero dosage, although in his words, “it probably needed one or two grams.”

The 2018 vintage set heat records in Champagne, with summer temperatures averaging two degrees above normal, necessitating greater selectivity in vineyard choice. Nonetheless, Panaïotis achieved a balanced wine without dosage.

Edition 19 underwent full malolactic fermentation, with 77% fruit from the 2019 vintage, some oak aging, 36 months on lees, and zero dosage. Panaïotis and other Champagne winemakers regard 2019 as an exceptional vintage. Panaïotis remarks, “I think everybody in Champagne agrees that 2019 is the greatest vintage we’ve had in a number of years. You talk to growers, to other houses, all winemakers are in love with 2019; it’s like a dream vintage.”

Sustainability
Ruinart’s new cuvée highlights adaptability to climate change and a commitment to sustainability. Panaïotis defines sustainability as a balance between environmental, social, and economic factors. Ruinart ceased airfreight shipping around 2013-2014 and prioritizes carbon footprint reduction, with a focus on packaging and transportation. In the vineyards, biodiversity protection is paramount in the face of climate change.

To sum up
Panaïotis reflects on future challenges posed by warmer temperatures, expressing confidence in Ruinart’s ability to craft quality Champagnes even under extreme conditions. He acknowledges uncertainty about potential future extremes but remains hopeful.

Source: The Drinks Business

Wines of Alentejo Announce New Sustainability Certification Program

Portugal’s Comissão Vitivinicola Regional Alentejana (CVRA) / Wines of Alentejo, confirms that four wineries in this sustainability-conscious region have met a rigorous (new set) of requirements.  This qualifies them to feature a newly created official “Wines of Alentejo Sustainability Program (WASP)” certification seal on their wines. Herdade dos Grous was the first to qualify, followed by Herdade de Coelheiros, Herdade dos Lagos and Casa Relvas. At least six more producers are expected to join in early 2022.

“Strong interest from local wineries, and their ability to meet the tough requirements, are indicative of the Alentejo region’s deep-seated commitment to sustainability. An admirer once told me that Alentejo is a small region doing the work of giants.” — WASP Coordinator João Barroso.

Certification details were unveiled in August 2020. Qualifying wineries must comply with 86% or more of 171 demanding WASP criteria at the most advanced level. Areas covered are viticulture, vinification, and social responsibility, including employee well-being and benefits for the local community. Independent verification is handled by one of four certifying agencies: Bureau Veritas, Certis, Kiwa Sativa, and SGS.

Herdade dos Grous manager and oenologist Luís Duarte comments, “As the first winery in Portugal to achieve this level of sustainability certification, we are proud to help promote the image of Portugal and, especially, Alentejo as home to some of the world’s most ecologically and socially responsible wines, bar none.” Herdade dos Grous’ highly regarded “Moon Harvested” a 100% Alicante Bouschet, is one of the first wines to sport the new logo.

WASP debuted just five years ago under the auspices of Portugal’s Comissão Vitivinícola Regional Alentejana (CVRA), aka Wines of Alentejo. Starting with an impressive 96 members at the end of 2015, that number currently stands at 483 out of a universe of 1,800 winegrowers and 260 wineries. Members represent nearly 50% of Alentejo’s vineyard area.

Under the WASP auspices, 600 individuals have received one-on-one training or attended classes. A further 1,500 have attended sustainable winegrowing workshops. Key to the program’s success is the focus on helping partners save money: a simple water and electricity monitoring plan, for example, can reduce consumption by 20% to 30%. But João Barroso is especially proud of the program’s leadership role. He is confident that not only other Portuguese regions but other areas and countries around the world will step up to the sustainability challenge.

#winesofportugal #wine #winelovers #instawine #winenews #sustainability #vinho #alentejo #portuguesewine ##dourowines #vinhoverde #ecofriendly #environment

UNWTO Secretary-General: ‘The climate emergency is a bigger threat than Covid’  

UNWTO Secretary-General: ‘The climate emergency is a bigger threat than Covid’  

 “Going back to the old normal is not an option.”

https://www.unwto.org/news/unwto-secretary-general-the-climate-emergency-is-a-bigger-threat-than-covid 

 

#restarttourism #tourisminvestment #greenvinestment #tourism #climatechange #climateemergency #winetourism #globalwinetourism #UNWTO #news #winenews #winelovers #hospitality #hospitalitynews #sustainability #WTTC #travel #travelnews

PERNOD RICARD OFFERS FREE “SUSTAINABLE” ONLINE BARTENDING COURSE

Pernod Ricard has just announced the launch of its online sustainable and responsible bartending training modules, targeting bar professionals.

The Covid-19 crisis has hit the hospitality industry hard. French drinks giant Pernod Ricard predicts solidarity, sustainability and responsibility will be paramount in future, and as such, the company has partnered with online training providers UNITAR and EdApp to create free bartending online courses on green and responsible practices, available worldwide.

Pernod Ricard’s in-house training group Pernod Ricard University has developed the courses in partnership with anti-waste bartending organizations TrashTiki and the Sustainable Restaurant Association. The curriculum covers all aspects of sustainability and responsibility – from fresh ingredient use and responsible serving of alcoholic beverages to waste management – directly aligned with the Sustainable Development Goals (SDGs). It is based on four pillars (ingredients, service, bar and staff) and assesses each through the 5Rs model: Rethink, Reduce, Reuse, Recycle and Respect.

There is also a stand-alone course dedicated to alcohol and responsible drinking. This course focuses on what alcohol is, differentiates myths from facts, and equips users with knowledge to encourage responsible drinking.

Vanessa Wright, Vice President of sustainability and responsibility at Pernod Ricard, commented: “As Créateurs de Convivialité, we strongly believe in sharing with others and supporting communities. During the Covid-19 crisis, among other initiatives, our Group has been supporting the bartending community through various projects including Jameson’s partnership with the US Bartenders’ Guild, Pernod Ricard South Africa’s donation to local hospitality workers and the J’aime mon Bistrot programme in France.

“Bartenders, and the hospitality industry more broadly, have always been very important partners, as well as drivers of innovation – perfectly placed at the forefront of our changing world, embedding sustainable and responsible practices and enabling others to do the same. In preparing for the future, this online training module is another milestone of our joint journey towards the bar world of tomorrow.”

Click here to access the online course for more details.