Herve Jestin: The Quiet Legend of Biodynamic Champagne
喺香檳區，冇幾個釀酒師有 Herve Jestin 咁低調但又咁有份量，一提起佢，大家自然會坐直身子認真聽🙌。
佢喺 Duval-Leroy 做咗超過 20 年首席酒窖主管，早喺 90 年代已經開始研究生物動力同生物能量釀酒，遠遠早過呢啲概念大熱。而家，佢已經係香檳區最傑出、最具影響力嘅人物之一🤓，好多酒莊由香檳到英國，都專程請教佢嘅意見。佢將呢份態度，帶到 Leclerc Briant酒莊（自2008 年起擔任首席釀酒師），同埋自己以極少量出品嘅個人品牌香檳入面。
Jestin 嘅風格，就係謙卑地尊重酒，溫柔地支持佢嘅自然能量。佢自家嘅香檳🍾，全部採用生物動力種植嘅葡萄，以天然酵母進行緩慢發酵，用不鏽鋼同橡木桶混合培養質感同和諧度，之後長時間喺酒渣上陳年，一直只做細微、直覺式嘅調整。佢從唔強行控制酒嘅表現，而係細心觀察、同幫佢發揮本身嘅能量。正如佢所講：「生物動力香檳唔係魔法，只係聆聽大自然嘅呼喚。」 佢仲提醒大家：「一支香檳入面有 50,000 種分子，人類只發現咗大約 5,000 種，我哋邊有資格話自己完全了解香檳呢？」
結果呢？💛就係釀出嚟嘅香檳感覺特別鮮活、充滿活力，同埋好有靈魂。
🥂同大家分享兩款 Herve Jestin 嘅出色作品：
Jestin Vintage Extra Brut 2008 香氣有烤蘋果、榲桲同蜂蜜牛油麵包味，仲有柑橘同白色花香襯托；入口酸度明亮活潑，質感絲滑，餘韻長長地帶住礦物鹹鮮感。
Jestin Clos de Cumieres Extra Brut 2013 嚟自佢最珍愛嘅單一葡萄園 Clos de Cumières，完美捕捉到呢個園獨特嘅能量，喝落充滿活力、精準，又有完美平衡。
呢兩款酒，真係會令資深香檳迷飲到停低微笑——光芒四射、和諧優雅，而且的確同其他酒好唔同。
Few winemakers in Champagne have the quiet reputation that makes people sit up and take notice quite like Herve Jestin🙌.
During his more than 20 years as head cellar master at the prestigious Duval-Leroy, he began exploring biodynamic and bioenergetic practices back in the 1990s— long before they became fashionable. Today he is widely regarded as one of the most outstanding and influential figures in the region🤓, an international reference whose advice is sought by producers from Champagne to England. He brings the same calm, holistic vision to Leclerc Briant (Chef de Cave since 2008) and to the tiny quantities he bottles under his own name.
Jestin’s style is all about humble respect and gentle support for the living wine. For his own champagnes🍾, he works with biodynamically grown grapes and allows slow fermentations with indigenous yeasts, using a mix of stainless steel and oak to build texture and harmony, and then ageing the wines patiently on lees— always making small, intuitive adjustments. Instead of forcing the wine, he observes, supports its natural energy. As he beautifully puts it: “Biodynamic champagne isn’t magic, it’s simply nature calling.” And he reminds us: “There are 50,000 molecules in champagne. Mankind has only discovered around 5,000 of them. So who are we to say that we know champagne?”
The result? 💛Champagnes that feel remarkably alive, vibrant, and full of soul.
🥂We’re excited to offer two outstanding wines:
Jestin Vintage Extra Brut 2008 — Aromas of baked apple and quince with honeyed brioche, brightened by citrus and white florals; the palate offers lively acidity, silky texture and a long saline finish.
Jestin Clos de Cumieres Extra Brut 2013 — from his cherished single-vineyard Clos de Cumières, capturing the site’s unique energetic character with striking vibrancy, precision and perfect balance
These are the Champagnes that make experienced drinkers pause and smile — luminous, harmonious and genuinely different.
Jestin Vintage Extra Brut 2008 - Bt | JR17
HK$1850
This is the négociant label of Hervé Jestin, winemaker at Leclerc Briant and consultant at Hambledon. Just disgorged. Zero dosage. 50% Chardonnay, 25% Pinot Noir, 25% Pinot Meunier. No added sulphites. Fermented in oak, then two months in tank and many years in oak. 2,800 bottles made (6,000 bottles in 2009).
Hint of fish on the nose! Both big and zesty. A dramatic wine without the austerity of some 2008s.
-18.5, Jancis Robinson, Jancisrobinson.com, July 2019
Jestin Clos de Cumierres Extra Brut 2013 - Bt
HK$2100
From a tiny 0.49 ha parcel of 1964–1965 planted Chardonnay and Pinot Noir, it opens with floral notes, ripe fruit and fresh minerality, revealing honeyed, dried-fruit hints when aired. The palate is lively and precise, chalky and slightly saline, finishing long on candied citrus and spice. Only 2,622 bottles made.
In stock now, and offered subject to final confirmation and remaining unsold. E. & O. E.
HK Local delivery is free for purchases at or over HK$1,500 on wines and Jancis Robinson Wine Glasses. Otherwise there is a HK$100 charge for orders below HK$1,500. A surcharge will be added to orders delivering to Discovery Bay, Ma Wan and Airport.