NV Champagne Trouillard Comte Decrion Brut Champagne 750 ml

At the Abbey of Saint-Pierre d’Hautvillers, a Benedictine monk named Dom Pérignon spent nearly half a century in the late 17th and early 18th centuries perfecting the art of blending—combining grapes from different plots and villages to create something greater than the sum of its parts. Champagne, as a concept, was born in this village. Dom Pérignon is buried in the abbey church, and his grave sits just ten meters from the cellars of the Gobillard family—the house that, in 2006, joined forces with Champagne Trouillard to tend these same hillsides.

Trouillard’s story begins in 1896, when a seventeen-year-old named Lucien Trouillard bottled his first Champagne in the hamlet of Pointe-à-Pitre, just south of Épernay. Over the following decades, the house grew into one of the region’s most significant négociants—at its peak moving three million bottles a year and ranking among the ten largest Champagne brands in the world. Today, Trouillard is something else entirely: a small, boutique house, back to its roots, farming its own vines above the Marne.

The Gobillard family had been tending those vines since 1933. When Bertrand Trouillard decided to sell in 2006, the Gobillards were the natural partners—two families with the same address, the same philosophy, and five collective generations in Champagne between them. Together they now farm 30 hectares of fruit, pressing only the first juice from hand-harvested grapes and aging the wines in chalk-cut cellars at constant temperature.

The Comte Decrion is the house’s signature non-vintage cuvée—the wine that most purely expresses what Trouillard’s Hautvillers terroir can do. The blend leads with Pinot Meunier, the grape that has defined the Marne Valley for centuries, rounded out by Pinot Noir and a backbone of Chardonnay. The result is a Champagne built on freshness—citrus, orchard fruit, a chalky mineral thread running underneath—with real depth and a creamy mousse that holds its shape through a meal.

Think apéritif, certainly, but also roasted chicken, shellfish, or a wedge of soft triple crème. This is a Champagne that earns its place at the table—made by a house that has been at this for well over a century.