Just as a painter chooses his pigments, just asa composer writes a symphony in which different instruments melt together, justas a "nose" creates a new perfume from essences from the four cornersof the world, the Champagne winemaker blends different wines to create eachtime another one, far superior to the sum of the qualities of those who composeit, and this in an irreversible way.
Blending is the high point of the winemakingprocess, creating a sense of balance that is not found naturally, a qualitythat is only acquired through human intervention.
The ultimate goal has always been the same: tocreate a champagne that, year after year, expresses and perpetuates the particularvision and style of each individual producer.
Whatever its specificity, a blending almostalways involves the following three parameters: The terroirs, the grapevarieties and the vintage.
However, it is possible to decide to work withonly one of these parameters:
· To reflect a year by a vintageif we are thinking it is exceptional enough to not using reserve wines.
· To express a single grape variety bycreating a Champagne blanc de blancs made only from white grapes (Chardonnay)or blanc de noirs made only from black grapes (Pinot Noir, Meunier) whose tasteis typical.
· To reveal a cru, which is the wine of asingle terroir, a commune or a locality, sometimes a clos, for its ownqualities.
The FORGET-CHEMIN vineyard offers a remarkablerange of basic wines:
11 crus spread over 70 plots of vines withvaried topographies and the 3 Champagne grape varieties mentioned above.
Our winery is full of treasures, wines fromevery years since 1991 are kept, to add other "spices" to our reservewines.
When I create a vintage, my objectives arevarious:
For the CarteBlanche cuvée, I want to keepthe same color, bouquet and flavor each year... the "house" style. Fashions pass but style remains.
For the SpecialClub vintage, I want to get closerto excellence with a single harvest. However the proportion of each grapevariety and the origin of the grapes are different for each vintage cuvée.
For the HéritagePaul Forget cuvée, I want toelaborate a champagne without obligation, single grape variety or not, fromone or several vintages, from one or several terroirs, according to my crazinessand my desires. I want to explorethe potential of my vines.
For the Roséchampagne, I want to start each yearwith a blank page! I blend 5 to 15% of red wine (Pinot Noir, les HautsChalois, Mailly-Champagne) with white wines (Premiers and Grands Crus of the vineyard)to obtain the desired color and flavor.