To ensure reliable traceability and quality, Domaine L&R Kox has recently acquired Luxembourgish oak to produce barrels made entirely from oak trees in the Grand-Duchy. In about four years, Domaine L&R Kox will be able to launch its first bottles vinified in Luxembourgish oak barrels! From oak to barrel
Two of the most popular barrels today are the Burgundy and Bordeaux barrels. In the past, Luxembourgish oak was recognised by the timber industry throughout Europe and used for a long time in cooperage, without, however, being identified as such. In response, Domaine L&R Kox, the Luxembourgish family-owned domain, acquired national oak to produce crémant made entirely from Luxembourgish barrels, which, in the end, will also have its own taste. Favouring short circuits for environmental reasons, Domaine L&R Kox has sourced Luxembourgish oak trees from the Diderrich’s family-owned forest.
The KACHEN team was kindly invited by Domaine L&R Kox, to witness the process of barrel production as well as the effect of wood on the making of crémant. The first stop included the Tonnellerie de Champagne in Hermonville, France, where the Luxembourgish oak trunks are currently sitting. The founder of the only independent cooperage in the Champagne region, Jérôme Viard, guided us from the timber transformation process to the finished barrels. According to him, traceability not only extends to the forest but also to the plot of land and even to the tree itself. It roughly takes 10 years from the time the wood is split to the time the champagne is put on the market. For the time being, however, the Luxembourgish oak trunks are now dried outside, before the tree trunks are cut for lumber. These are then piled up in the open air for three years before being made into barrels.
From barrel to champagne
We then headed to two renowned cellars where the production of champagne was presented. The first cellar was De Sousa, which is located in the Champagne region, right in the heart of the Côte des Blancs in Avize. The family-owned cellar is now managed by the third generation, which benefits from keeping the old vines of more than 70 years. Due to the vines’ deeper roots (40m in chalk), they have access to the earth’s minerality, favouring a better development of the vineyard. The soil is ploughed by two horses to allow for good ventilation and restore microbial life to the earth as well.
The second stop involved the Château de Vaux in Metz, a former military bottling cellar, which was entirely built of reinforced concrete in the 19th century by the German army. Norbert Molozay, the reputed vinificator, has travelled from New Zealand, Australia, U.S. to the likes of Burgundy, Beaujolais, Alsace and Languedoc. His vast experience inspired him to cultivate vineyards according to the guidelines of organic and biodynamic farming. Since 2009, almost 60% of all the wines produced are organic.
All in all, this trip provided plenty of insight into everything from barrel-making to tasting champagne. We are now looking forward to discovering Domaine L&R Kox’s crémant made in Luxembourgish oak barrels, which we are certain, will have a truly authentic taste!