Tarlant

In 1687, according to local records, Pierre TARLANT (1648-1744) began cultivating vineyards. He was the first winegrower, in Gland, in the Aisne district. Then Michel Tarlant (1687-1744) and his son Michel (1716-1773) both continued in the direction that was to be the destiny of future generations.

In 1780, Louis Tarlant (1750-1806) and his wife Marie-Madeleine went to live in Oeuilly in the Marne, and started planting their vineyards, an inheritance which was to be handed down from generation to generation. In 1814 Napoleon’s army was in retreat and the Russians came to Champagne. During this Cossack invasion Louis Honoré Roch Tarlant (1814-1872), son of Louis Nicolas Tarlant (1779-1825) and Marie Catherine, was born. The family had fled the Russians and young Louis was born behind a rock on Festigny’s Hill. To this very day anyone out for a walk can come across Tarlant's rock.

At the time the Tarlant vineyards were cultivated by the whole family, especially Alexis Theodore Tarlant (1842-1928) and his wife Julie, who created a white and a red wine mainly sold in Parisian inns and cabarets.

Louis, first winemaker / creator

In 1911 Louis Adrien Tarlant (1878-1960) took part in the "Champagne Revolution” to recognise the AOC worldwide. Louis, as Mayor of Oeuilly, and his colleagues were instrumental in specifying the AOC Champagne area in 1927. The First World War devasted the vineyards, but despite the seven long years when the Patriarch Louis was away, the destiny of the Tarlant family remained unchanged. Upon his return, little by little he recreated the estate and decided with his wife Julia to create the first Cuvee Tarlant.

When Louis returned he rebuilt everything and with his wife Julia decided to create the first Cuvee Tarlant. The Tirage (bottling) began in 1928 and in 1929 they started marketing it under the name of "Carte Blanche". Between the two world wars this Cuvee became a success in the home market.

Generations of the 20th century

During the harvest in September 1938, Georges Tarlant (1908-2008) was drafted into the Army. His wife, Germaine, helped by her father-in-law Louis and son Georges (1928-2007) did all they could to save the vineyards damaged by the Second World War. In November 1945, when his father returned, Georges Tarlant became a winemaker in his own right, buying several plots of vines. With Denise, his wife, they lived through the real expansion of Champagne in the 50s. They perpetuated the family tradition and adopted with intelligence the improvements available in winemaking machinery.

From 1972, their son Jean-Mary Tarlant (1951-) and Micheline his wife started to prove themselves in the family estate. They have two children, Benoît (1976-) and Mélanie (1980-) who joined them in the business at the dawn of the 21st century.

We feel it is particularly important that our wines reveal the diversity of the sub-soil, the vineyards and the blends of our estate. Each parcel lays claim to its own identity and we listen to that complexity and do all we can to let it sing in the wine we make from it.

Surface: 14 hectares on 4 different "crus"

Layout: 55 parcels located in the village of Oeuilly, Boursault, St-Agnan and Celles-lès-Condé.

Geology: Chalk, Sparnacien (clay-limestone), Sand, Limestone, small pebbles.
(move your mouse over the above image to see the different names)
The soils vary down the slope between the top (150m- 500ft above sea level) and the bottom (80m - 260ft).

The valley and the river Marne are crucial to the micro-climate from which our hillside planted vines benefit. The influence of water on the climatic balance, and the phenomenon of the "three suns" also play their parts in the individuality of our wines.

Overall: Suspended between maritime and continental climates.

Position: At the northern limits of wine growing - 49° North

Average temperature: 10°C (50°F)

Average rainfall: 675mm (26½ inches) per year

We are deeply concerned about the environment, and our viticulture is guided by nature. Our treatment of the land is designed give long term and sustainable biodiversity and to protect the micro-organisms which live in it.

Grapes: Pinot Noir - Chardonnay - Pinot Meunier - Arbanne - Pinot Blanc - Petit Meslier

Plantation density: 9000 vines per hectare

Age of vines: 31 years (average)

Pruning: Cordon de Royat - Chablis - Vallée de Marne - Guyot

Rootstock: 41 B - SO4 - 3309 - Fercal - ungrafted

Fight against insects: Pheromone traps, encouragement of beneficial predators (typhlodromes).

Fertilisers: Green manure or organic fertilisers depending on the soil requirements.

Grass: The vineyards are grassed to prevent erosion.

Harvest: Healthy grapes are picked manually at perfect ripeness thus respecting the unique characteristic of each of our terroirs.

Jean-Mary Tarlant's deep experience allows him to showcase the individuality of his terroirs, whilst always respecting the environment. He protects his vineyards and their complex ecosystem using appropriate, well thought out and rational methods. His methodology can best be encapsulated as a search for an up-to-date style of French viticulture. He does this by using production techniques which allow the individuality of his terroirs to shine through while respecting our shared environment.

CIVC (Interprofessional Committee of Champagne Wines): Responsible for the Technical Subcommittee.
Chambre d'Agriculture de la Marne (Marne Department Agricultural Institute): Past president.
ITV (Technical Winegrowing Institute): Vice-president at national level and president for the Champagne chapter.
SGV (General Winegrowers' Union): General Secretary.

Since the beginning, our family has always pressed their grapes in a traditional way. Today this deep knowledge allows us to use pressing techniques, carried out immediately after picking, adapted to allow each of our plots to keep their special character. We are careful to respect the whole of the grape, and obtain a unique high quality must by paying particular attention to pressing procedures.

Presses: Two Coquart new generation presses

The installation is passed as "champagne quality"

Each plot and vineyard is pressed individually

The juice is protected by using gravity feed

The grapes are pressed meticulously, so that we can choose with great rigour what part of the must to use

All the different plots are enabled to show their true identity and independence through being vinified separately. The characteristics of each terroir can fully reveal themselves by being fermented in barrel. The application of our particular ideas about Champagne is reflected in our decision to vinify in barrels. There is a kind of symbiosis which exists between wine and wood through this small scale vinification and it gives rise to remarkably well structured wines which showcase the precision of their aromas.

First fermentation carried out in barrels (new or used more than once), and in small thermostatically controlled stainless steel vats

In the winery: Refilling and “batonnage” (lees are beaten back into the wine) throughout the winter.

In the cellar: The wines clear naturally

No malolactic fermentation

Reserve wines are cask-aged.

We work hard to create wines which reflect the vintage. The tastings are infinitely varied from the point of view of the senses, and emotionally satisfying. Working together, the different generations create their champagnes with knowledge, pleasure and inspiration.

Still wines: Wide range of scents and flavours representing the tapestry of the estate

Tastings: Family Tarlant create and compose the blends.

The bottles are stored on slats with the champagne in contact with its lees, and are stacked manually. The slow process of bottle aging, which takes place over several years is crucial to quality. It is that alone which can transform and reveal the complexity of the component wines and offer a real depth of aromas.

Cellaring: Underground at perfect temperature

Stoppers: Crown caps or cork for the “Saga” blend in our wine library

Aging: On average, five years

Remuage (twisting): In a “pupitre” and automatic.

Our wish to produce wines which are natural, open and authentic leads logically to the use of little or no added sugar in the final dosage. From the planting of the vines onwards we plan the most minute details of all the stages, allowing us to produce truly honest wines. Demanding minute attention at all stages, and total rigour, this natural liveliness is thus a keystone of the taste of the wine, designed to express the openness and truthfulness of Champagne.

Disgorging: Traditional

Dosing: Mostly un-dosed. Between 0 and 6 grams per litre.

Jean-Mary, who took a professional diploma at the Avize Champagne academy is a winemaker who is passionate about his vineyards and his wines. Above all, a man of the soil, he looks after his vines with vigilance because "a great wine demands high class grapes". He monitors, masters and applies techniques which respect the terroir and the varieties, thanks to his extreme competence in viticulture. The signature and characteristics of Tarlant Champagne reflect his humility and wine-tasting ability.