Philippe Aubry works with his brother Pierre and brother-in-law Noël Poret, expressing Champagne’s indigenous varieties like Arbanne, Petit Meslier, Pinot Gris (local name Fromenteau), and Pinot Blanc. They run the family estate in Jouy-lès-Reims, a Premier Cru village in Montagne de Reims. Philippe’s son Max, joining in 2020, will continue the legacy. The family traces winemaking to 1790, focusing on ancient grape varieties allowed in Champagne A.O.C. Aubry’s wines are unique, pressing done in traditional Coquard presses, and vinification mainly in stainless steel.
The “Brut Classique” comes from a perpetual cuvée started in 1998, offering complexity with some aging in barrique. Farming, led by Max, is shifting towards organics. The soils, rich in fossil-bearing limestone, lend high acidity. Max, with a computer science background, manages estate administration but is deeply involved in viticulture and winemaking. Over the next five years, he’ll play a more significant role, transitioning fully to organics. The Aubry brothers grow all seven legal Champagne varieties, including unique ones like Arbanne, Petit Meslier, Fromenteau, and Pinot Blanc. These contribute to special cuvées and about 5% of the Brut sans année blend.