· The House was founded in 1750 in the reign of Louis XV
· In 1999 Bollinger Champagne House infused 3.6 million dollars in 2002 in a 5-Year investment
program to improve the quality of Chanson's wines and vineyards. Among some of the changes:
lowering the yields and handpicking the grapes instead of using harvest machines.
· 2002 hired Jean-Pierre Confuron from Confuron-Cotetidot
· Landmark 15th-century bastion still used as a cellar maintains consistent tepmerature
· Chanson is one of the handful of domaines that remained intact following the redistribution of
ownership in the 18th and early 19th centuries (Jadot, Drouhin, Bouchard Père, and Louis
Latour are the other four members of this "most distinguished" club of shippers).
Jean-Pierre started his career working in his family Domaine in Vosne-Romanée and studied winemaking in Champagne and Burgundy at the University of Dijon. Jean-Pierre also lectures in viticulture and winemaking at the Lycée Viticole de Beaune. "Confuron purchased state-of-the-art plowing equipment, but adds that in some cases, "we began using horses to plow where tractors couldn't fit so that the vines in every corner of the vineyards could grow deep enough in the soil." He also eliminated machine harvesters and implemented handpicking."Jean-Pierre Confuron is also an active member of the "Union des Oenologues de France". He continues to act as consultant in various wine growing areas across the world. He was guest of Honour at the first Geelong Festival in Australia, joining James Halliday as member of Jury for the Len Evans Diploma.
Landmark 15th-century bastion
"The temperature of the bastion never varies," explains Chanson general manager Gilles de Courcel. "It is ideal for cold maceration of the bunches. In the springtime, we might open one of the cellar doors to allow the warm air in. We never accelerate malolactic fermentation. We allow it to occur spontaneously and naturally." Minimal intervention is the guiding philosophy today at Chanson. "We use only the best cuvées and we never hurry the process," says De Courcel. "This is how we maintain the freshness, purity, and fragrance of the wines."