top of page
  • Writer's pictureAxel

Winemaker's Portrait - Champagne Pertois Moriset - Interview with Vincent Bauchet

[GG] Do you have a specific memory of a moment in your life when you became certain that you wanted to pursue a career as a winemaker?

[VB] It's hard to pinpoint the exact moment when I realized I wanted to become a winemaker. In fact, it wasn't something I even considered before I actually became one. I started working in my father's vineyard as a vineyard worker as a punishment for my poor school performance as a kid. It wasn't until later, after working with my father-in-law and marrying my wife Cécile, that I truly understood what it meant to be a winemaker and a vineyard manager. Being a winemaker isn't just about tending to the vines, it's also about making and selling wine, as well as managing employees and the business aspects of the operation.

[GG] What has surprised you the most about your job as a winemaker?

[VB] As I mentioned before, being a winemaker is not just about working in the vineyard, but also about making wine. Nowadays, the job requires much more than that. Administrative paperwork can be a significant psychological burden in our profession, and it's something that often takes people by surprise.

On the bright side, one of the best parts of the job is meeting people who are genuinely interested in what we do. It's incredibly rewarding to talk to passionate individuals who share our love for winemaking and who dream of becoming winemakers themselves. These conversations are a delight, and it's always a pleasure to share our knowledge about the craft and the process of making each specific wine.

[GG] How has your job as a winemaker evolved over the past 10 years?

[VB] I'm not sure if I'm answering the right question, but one significant change I've noticed among Champagne winemakers over the past decade is the emphasis on terroir in their cuvées. Ten years ago, we didn't talk about terroir in Champagne, and we had never heard of specific vineyards, villages, or terroirs. However, today, every winemaker who wants to stand out from the large Champagne houses and merchants highlights their terroir, cru, or village. This is because winemakers understand that consumers want to know where the grapes come from, how they were grown, and the methods used to make the wine, which is often impossible to know with large Champagne houses.

Are you a fan of Champagne and looking for a winery with a rich family history and tradition? Look no further than Champagne Pertois-Moriset! This independent family estate has been producing exceptional wines since 1951, and their commitment to quality and excellence has been passed down through generations.

[GG] If you weren't a winemaker, what would you be doing?

[VB] To be honest, I'm not sure. I love traveling, being in nature, and the mountains. I also love wine. Perhaps I'll end up working in a restaurant or a wine shop in the mountains, or like you, working in the wine industry abroad.

[GG] What is your favorite place in Champagne, not necessarily related to wine?

[VB] The best place for me is with my friends! It's not necessarily my vineyards or my winery (even though I love them), but being with my friends is definitely where I prefer to be.

[GG] Could you share an interesting story or anecdote about your winery or your wines that you particularly enjoy telling?

[VB] I have a true anecdote to share, back when I first started working with my father-in-law. During harvest, he told me, "you know, kid, this plot we're picking right now, my father used to say it was the best one in the vineyard." I replied, "then why do you sell the grapes from this plot to the wine merchants?" He couldn't give me a convincing answer, so the following year, I decided to make my first single vineyard wine called "Les Jutées" just to see if my grandfather-in-law was right or not.

[GG] Is there any personal characteristic of yours that can be found in your wines? Your personal touch?

[VB] Without any pretension on my part, I think that now all of our cuvées are purely personal creations. In any case, there is not much left of my father-in-law's classic style.

[GG] If we were to dive into your personal wine cellar, what would we find?

[VB] We have a lot of French wines from all regions of France, but not only. We also have foreign wines such as Californian or Italian wines. Here are a few examples: in Corsica, we have Vaccelli or Clos Venturi; in the Loire Valley, there is La Grange Typhaine in Montlouis-sur-Loire, Denisot in Sancerre, and Fred Niger around Nantes. In Burgundy, there is Bruno Colin in Chassagne, and in the Rhône, we have Vieux Télégraphe, and so on.

[GG] What is your favorite drink after work?

[VB] "After work, a good beer, of course!"

[GG] What is your go-to food and wine pairing?

[VB] Honestly, I don't mind opening a bottle worth 80/100€ with a pizza. As long as my guests and I enjoy it!

[GG] Can you describe the "Assemblage" cuvée without describing the wine?

[VB] Without describing the wine, I would simply say that it's the perfect bottle to discover our estate and enjoy without breaking the bank. Both a novice and a seasoned wine enthusiast will be able to enjoy it for a very reasonable price.

Thank you Vincent for taking time to answers our questions and we are looking forward to welcome you again in Vietnam in November 2023 where we will host a few events together.


The House's story began with the marriage of Yves Pertois and Janine Moriset, two former winemaking families in the Côte de Blancs. In 1951, they created the brand Pertois-Moriset, which has since flourished with the addition of Dominique and Florence and is now managed by their granddaughter Cécile and her husband Vincent.

With over 20 hectares of vineyards spanning two terroirs, Champagne Pertois-Moriset produces a diverse range of wines that capture the essence of the Cham