Dear friends,

We’ve been following the work of Vincent Cuillier for a few years now. It’s clear that he is one of the most dynamic young growers in Champagne today, crafting wines that burst with effusive energy and crackle with clear terroir expression. The wines are intricate and intense, and at the same time extremely delicious and easy to drink. They’re simply stunning.

I’m so excited to share Vincent's new releases with you here today, as I believe he is poised for a breakout moment. And don’t just take my word for it—Antonio Galloni of Vinous gushes:

“The first vintages were marked by quite a bit of variability related to a lack of SO₂ in vinification and aging. Cuillier subsequently made adjustments, and the wines are now simply extraordinary. There’s a newfound level of precision here that is just unreal…These wines won’t be released until early 2026, but I would be getting in line now. Prices are very fair at this level and in today’s market. That may very well change soon, once Champagne lovers start to discover the wines. I can’t recommend these upcoming releases highly enough.”

Vincent works in the Massif de Saint-Thierry on the northern edge of the Montagne de Reims. Though he is still responsible for the farming and vinification at his family’s Champagne Cuillier label, since 2015 he has been working to put his forward-thinking approach into practice on two of the family’s finest parcels: Mont Agé in Chenay and Les Voyets in the family’s home village of Pouillon. The vineyards are planted with a mix of mature clonal and massale selections and are dominated by sandy soils, giving the wines elegant lift, detail and finesse.

But the real magic stems from Cuillier’s passionate approach to natural farming. His guiding phrase is fait à la main par nature (“handmade by nature”). For Vincent, this means natural and seeded cover crops, low- to no-till farming, homemade composts, and an embrace of vitiforestry—the integration of trees directly into the vineyards. Cuillier understands that the vine thrives best as part of a complex ecosystem, not a monoculture, and the energy and vibrancy of his terroirs are clearly translated into the wines.

Fruit is harvested by hand, direct-pressed, and vinified and aged in older barrels. Dosage is kept to a bare minimum, if used at all. The resulting wines deliver beautiful aromatics, crystalline fruit, and super racy mineral expression.

I can't wait for you to taste these wines and I'm thrilled to offer at the sharpest possible pre-arrival prices. 

Please click below to place your orders.