Champagne Herbert Beaufort
A tradition that runs deep.
Connected with Bouzy for centuries.
The Beaufort family's history has been intertwined with wine-growing in Bouzy since the sixteenth century. In the early twentieth century, Marcelin Beaufort and his son Herbert began producing their own Champagne.
Today, Henri, together with Hugues and Ludovic Beaufort, continues the business. Around 14 hectares of vines and a cellar holding several hundred thousand bottles show that this is not just about preserving history, but about continuing the work today.
Vineyards on clay, limestone and chalk.
The approximately 14 hectares are spread across several Grand Cru and Premier Cru villages in the Montagne de Reims. Around 10.5 hectares lie in Grand Cru villages including Bouzy, Ambonnay, Tours-sur-Marne, Verzy and Verzenay.
The vines grow on clay- and limestone-rich soils over chalk. Their average age is around 40 years. Ripeness is assessed parcel by parcel, and the grapes are picked by hand.
- Vineyard area
- 14 ha
- Grand Cru
- 10.5 ha
- Bottles in the cellar
- > 350.000
- Cellar ageing
- Around 3 years
350,000 bottles beneath the courtyard.
Two different cellar worlds lie side by side directly beneath the estate. Marcelin and Herbert Beaufort dug the historic section into the ground with pickaxes. It was later extended with a more modern area.
Today, more than 350,000 bottles rest there. The Champagnes are given time to mature before leaving the house — around three years forms part of this approach.
From pressing through to disgorgement and labelling, the work stays within the estate.
Reserve wines and time.
Depending on their intended use, reserve wines are aged in stainless steel or in French demi-muids holding 600 litres. Malolactic fermentation is deliberately prevented.
Pinot Noir, maturity and a classical signature.
Beaufort shows a classical side of the Montagne de Reims. Pinot Noir gives many of the cuvées structure and depth, while long bottle ageing and deliberately preserved acidity provide tension.
These are Champagnes that do not need to shout. For me, their strength lies in structure, maturity and the quiet confidence of work passed down through generations.
Why I chose it for Champagner Max.
It was not only Herbert Beaufort's long family history that convinced me. It was the natural way the work continues today: vineyards in and around Bouzy, a cellar with more than 350,000 bottles, ample time in bottle, and every stage through to disgorgement and labelling kept in-house.
For me, Beaufort represents the more classical side of my selection: Pinot Noir-led, structured and built around maturity. Not a rejection of modernity — simply a house that sees no reason to chase every trend.