The Déthunes started as growers in the early 1800s and began to make their own Champagne in the 1930s. The vineyards are planted in the ratio of 70% Pinot Noir to 30% Chardonnay and are farmed on organic principles – and hold the highest level HEV (High Environmental Value) certificate for sustainable viticulture. The immaculate 7 hectare domaine, Paul Déthune goes from strength to strength. Pierre and Sophie Déthune are friends of the Fournys and this Ambonnay domaine is amongst the loveliest and best cared for in the whole of Champagne.
The Champagnes are vinified in a mix of stainless steel cuves, foudres and 205 litre barrels, the oak all being sourced from local forests. The wines from Ambonnay are deep, rich and full, but with lovely freshness and elegance. They also put the date of disgorging on the back of each bottle, which is never less than three years prior to release, which again underlines their attention to detail. These are all very fine mouthfilling wines and as Michael Edwards says, “Pierre Déthune intelligently adopts tradition to craft wines of exuberance and vinosity.”