History of the Simart-Moreau Champagne

In 1974, Pascal Simart began to stock 4.000 bottles of Champagne from his very first harvest.

His marriage with a young lady Moreau in 1976 led to the creation of the brand "Simart-Moreau", and the first bottles were to reach the market only the following year in 1977.

The couple ancestors come from Chouilly and they are both stemming from a third generation of vine-growers from this village.

The fourth generation is well into place with their son Jean-Philippe. Today's annual bottling amount to 30.000.

We are still grower-producers (Récoltant-Manipulant) and we are only allowed to commercialize the fruit from our own harvest.

We managed to develop our Champagne activities when we got the opportunity to buy a vineyard from Aÿ (also a Grand Cru Village). This gave us the chance to widen our Champagne range.

Since the end of 1999, we are able to produce an assemblage Champagne (Grand Cru) and a single grape-variety Champagne (Grand Cru) from Chouilly made from Chardonnay only.

Our assemblage Champagne 'Brut Selection' (Grand Cru) remains in the cellars for a period of three years before being put on the market.

The Brut Vintage Champagne, Grand Cru, made from Chardonnay only, will age 5 to 7 years in our cellars before being commercialized under the name 'Cuvée des Crayères', when nature will have given its upmost.

The work in the vineyard is a little like gardening on a large scale:

You have rain, sun and micro-organisms present in the sub-soil. You are working like a nurseryman when it comes to pruning, trellising, protecting the vineyard from diseases, practicing environmentally friendly viticulture. Harvesting remains an entirely manual process, selecting only whole, undamaged clusters.

Our Champagne House has now one permanent versatile employee who works in the vineyard, in the cellar and also in the dispatching dept. our son Jean-philippe has just taken the management of the house, and Pascal is always present for the cuvee discover and their ageing progress. In any case, the seasonal work load In the vineyard.

Madame Simart, works as a teacher, but she always gives her valuable opinion on both the blending before bottling, and on the final tasting.

Pascal Simart oversees the whole organization. He is responsible for the vinification, the blending, and outside services contracts made with winemakers advisers who help in the vinification process. He supervises the various firms which come with their sophisticated equipment for optimizing refrigeration usage for cold stabilization of wine and to further improve filtering. The disgorgement is made in-house by an outside firm too.

We welcome our customers at this address but we can ship out our Champagne for you anywhere you like.