New chef de cave at Bollinger

13 June, 2013

Bollinger has named Gilles Descotes its new chef de cave.

Descotes joined the famous Champagne House in 2003 and worked his way up to technical director, a role he held since last July.
He will be responsible for the production of Champagne up to the point of shipping, the supply of grapes and the House's vineyards.
President Jérôme Philipon said: "He has shown, over the course of the last 10 years, the great leadership qualities required to assist Champagne Bollinger in its controlled growth."
 Descôtes added: "It is with the greatest respect for the ‘savoir-faire’ of Champagne Bollinger that I accept this post. My experience at the heart of this House will help me continue its development through maintaining the style and excellence of its cuvees." 
To support Descôtes and his team, and to assist with his new responsibilities, Bollinger has decided to create the role of deputy chef de cave.
 
Denis Bunner, who has worked for the Comite Champagne since 2002 and is currently head of oenology, will join Gilles Descotes and the team in this role on September 2.
Bunner said: “My goal is to use my experience in viticulture and vinification to serve the ambitions of Champagne Bollinger, in accordance with the quality requirements of the House.”




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Talking terroir

When Bordeaux was in fashion, it seemed almost logical that we should fetishise winemakers. Here were people responsible for brilliant acts of blending, across large estates and multiple grape varieties, including superstars such as cabernet sauvignon and merlot. These days, fashion has moved on and pinot noir is ascendant. As a result, the star of the winemaker has fallen and we find ourselves following a new star in the sky: terroir.

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