Champagne Pierre Goulard: Winemaker from Father to Son

At the helm of Champagne Pierre Goulard, Pierre represents the third generation of winemakers in his family. Since 2014, Pierre has been managing 4 hectares of vines spread across five villages in the Massif de Saint-Thierry and the Monts de Reims. A decade earlier, he joined his parents in the family vineyard after a brief stint in Burgundy. "I did a six-month internship at a Burgundy vineyard as part of my studies. The experience was enriching, but my heart remained in Champagne," he recounts.

Champagnes Aged in Burgundy Barrels

Pierre's champagnes continue the work of his parents: fresh, tangy, and long-lasting champagnes from blends of the three Champagne grape varieties, with a clear dominance of Pinot Meunier, a grape typical of the Trigny terroir. "My wines are sincere, natural, and earthy, meaning they are true to their terroir. With wine, you can't cheat. When you do things right, it shows, and vice versa," says the winemaker.

While Pierre’s work reflects the winemaking heritage of his parents, it hasn’t prevented him from forging his own identity through his brand. From this new beginning emerged a unique range from the Maison Champagne Pierre Goulard: the Marzellla range, named after the Marzella land that gave birth to the village of Trigny. "It’s my DNA, my story," Pierre emphasizes.

Marzella Cuvée: A "Champagne of Confidence" for Valentine’s Day

Another distinctive feature of Champagne Pierre Goulard is that the wines are aged in old oak barrels from Chablis, which imparts character to the champagnes and ensures they are long on the palate without overly woody aromas. This reflects his professional experience in Burgundy. "I know a cooper in Burgundy where I go to replenish every 4-5 years," Pierre notes.

As Valentine’s Day approaches, we naturally asked Pierre which champagne to serve for the occasion. Without hesitation, he recommends the Marzella cuvée. "It’s a ‘champagne of confidence’ that pairs wonderfully with aperitifs as well as festive dishes like scallops and foie gras, and desserts such as a tarte tatin."