Collection: Champagne Corbon, Avize

"Anselme (Selosse) is sometimes depicted as the pioneer of the method... Claude Corbon, farther down the village, was doing much the same thing in the early 1970s, when Anselme was still a schoolboy." Michael Edwards, The Finest Wines of Champagne

The Corbon family have been farming in Avize for centuries. In 1971, Claude Corbon decided to bottle his own Champagne - a quiet revolution began in the Grand Cru village of Avize.

The Grand Cru Heart
The family's tiny 6-hectare estate lies mostly in the Vallée de la Marne, but its beating heart is the 2 hectares of Grand Cru Chardonnay in Avize, planted on classic chalk soils. Today, Agnès Corbon, Claude's daughter and the fourth generation, runs the domaine. She has phased out pesticides and herbicides and practices almost entirely organic farming, though she remains pragmatic: You have to be very brave to be organic in Champagne.

Pure Expression
In the cellar, the Corbon philosophy is radical in its simplicity: no fining, no filtration, no malolactic fermentation, and only indigenous yeasts. Base wines ferment in stainless steel, lined cement, and oak barrels. Every cuvée then ages on its lees for no less than three years before disgorgement, far exceeding the legal minimum. Claude was also an early adopter of the Mytik Diam cork, believing that even the best natural cork wasn't reliable enough.

Cult Classics and Perpetual Treasure
Corbon's tiny annual production of just 10,000 to 15,000 bottles has earned a devoted following among connoisseurs who appreciate grower Champagne that tastes like vineyard and vintage. The flagship Brut d'Autrefois Solera NV is a perpetual cuvée started in 1980: a blend of 85–90% Chardonnay from Avize's oldest vines; and 10–15% Pinot Noir, aged in solera and then seven years in bottle. The Anthracite Brut, aged 60 months on the lees, is a powerful, muscular Champagne with a core of citrus, peach, and brioche. Corbon also produces stunning vintage Blanc de Blancs, including a legendary 2005 and 2013 Grand Crus, celebrated for their crystalline minerality and remarkable ability to thrive even in "impossible" years like 1984 and 1994.

From Avize to the World
From a family that nearly gave up on bottling to an underground legend, Champagne Corbon has earned a place on the wine lists of discerning shops and restaurants worldwide, recommended by the New York Times and Wine Spectator. This is Champagne at its most personal: patient, unfiltered, and utterly alive.

數百年來，Corbon 家族深耕於 Avize。1971年， Claude Corbon 決定裝瓶自己的香檳，一場靜靜的革命就此在特級村阿維茲展開。

心念 Avize
家族僅有 6 公頃的小型莊園，大部分位於 Vallée de la Marne，但其核心靈魂是 Avize 白堊土上的 2 公頃特級 Chardonnay 葡萄園。如今，Claude 的女兒 Agnès Corbon 經營著酒莊。她已逐步淘汰農藥與除草劑，幾乎完全採用有機耕作，但仍保持務實態度：在香檳區要做到有機，必須非常勇敢。

全然純粹
酒莊的哲學極簡到徹底：無澄清、無過濾、不進行乳酸發酵，僅使用天然酵母。基酒在不銹鋼槽、塗層水泥槽與橡木桶中發酵。每一款香檳在除渣前，都在酒泥上陳年至少 3 年，遠超過法定最低要求。Corbon 也是 Mytik Diam 橡木塞的早期採用者，他認為即使是最好的天然軟木塞也不夠可靠。

經典與永恆
酒莊年產量僅有 10,000 至 15,000 瓶，卻在欣賞「小農香檳應嚐得出葡萄園與年份風味」的行家之間贏得了忠實追隨。旗艦酒款 Brut d'Autrefois Solera NV 是一款始於 1980 年的陳釀系統  (perpetual cuvée)：由 85–90% 來自 Avize 最老葡萄樹的 Chardonnay，與 10–15% Pinot Noir 混釀，經系統陳年再於瓶中熟成 7 年。 Anthracite Brut 則在酒泥上陳年 (on lees) 60 個月，是一款強勁有力、肌理感十足的香檳，帶有柑橘、桃與麵包的風味。Corbon 也釀造年份白中白 (Blanc de Blancs)，包括傳奇的 2005 與 2013 年份特級香檳，其通透的礦物感讓作品即使在艱難年份（如1984與1994）仍能大放異彩。

從小農到國際
Corbon 香檳已登上全球許多精品酒商與餐廳的酒單，並獲《紐約時報》與《葡萄酒觀察家》推薦。這是最具個人風格的香檳：耐心、未經過濾，且充滿生命力。