The Grower Champagne movement has encouraged us to explore Champagne’s many regions, villages and vineyard sites. Meanwhile, Champagne houses – good ones like Deutz – offer a slightly different kind of adventure, and it is one that we highly recommend embarking on.

Deutz was not always a great Champagne house. Although famous back in the 19th century, at the end of the 20th century it was yet another medium-sized house churning lackluster Champagnes for supermarkets. Then it was purchased by the same family that owns Louis Roederer – perhaps the best of the big houses -- and everything changed. Investment money came in, and rigorous production methods were introduced. Deutz is now considered one of the top houses by in-the-know Champagne lovers.

So what adventure can it offer? An exploration of an attractive and unique “house style”. That is what the great houses offer: not necessarily a terroir-specific wine (though they are increasingly producing single-vineyard wines), but rather a specific philosophy and style.

The Deutz philosophy is expressed in its wine-making. First, there is a very slow, low-temperature fermentation. Malolactic fermentation is allowed to proceed naturally. The wines are never aged in oak barrels, resting only in steel cuves (or in bottle). This method is a bit unusual, but quite traditional, and actually very similar to what they do at Billecart-Salmon.

The style combines fresh elegant fruit, easy drinkability and vinosity. Deutz thinks of their Champagnes as wines to enjoy with a meal.

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