Cellar Director

Grandson of a farmer Clément Pierlot has always been passionate about working the land. After having finished his intensive foundation degree in Earth and Life Science in Reims, he enrolled at SupAgro Montpellier in 1999 where he studied viticulture and oenology, with experiences abroad, notably in the Niagara peninsula in Canada and in Italy.

In 2002 he received the French National Diploma of Oenology, after an engaging experience in champagne pressing at the Comité Champagne.

From 2002 to 2003, he worked on gas exchanges, notably oxygen as Oenology Project Manager at the Comité Champagne. During this time he had the opportunity to work in many prestigious champagne houses, including Pommery, carrying out experiments.

He joined the VRANKEN-POMMERY group in January 2004 as Vineyard Director at the age of 24. Since then, the 250 hectares and the 45 men and women under his direction have accomplished incredible work. En 2010, il intègre le comité de dégustation des champagnes Vranken. In 2010, he joined the Vranken champagne tasting panel.

From 2014, he took control of oenological development for Champagne as well as England. He further broadened his remit with the creation of the first parcel of 40 hectares of Pinglestone in Hampshire. His daily involvement and his proven environmental commitment meant that Paul-François Vranken saw Clément Pierlot as the natural choice to become the tenth cellar director for Pommery champagnes.


Making Pommery Champagne

  • The grapes are pressed in traditional presses that contain 4,000 kg of grapes, from which 2,550 litres of juice are extracted.
  • Initial alcoholic fermentation turns the grape juice contained in the vats into wine, under the action of selected yeasts.
  • Several wines made from different varietals, different crus, or different vintages, are blended to create and perpetuate the Pommery style.
  • Racking consists in bottling blended wines and then adding sugar and yeasts.
  • The second alcoholic fermentation takes place in cellar kept at a constant temperature of 10°C. This slowly turns the wine into sparkling champagne as it develops a foam.
  • Maturation occurs when the wines are kept in the cellar for many years, so that the yeasts infuse the wine with their flavour.
  • Riddling is done to bring amalgamated yeasts towards the neck of the bottle, helping the wine remain clear.
  • Disgorging is the process of freezing the sediment and forcing it out of the bottle when opened. The bottle is then corked and covered with a wire cage known as a muselet.
  • The bottles are labelled after resting for several months in the cellars.

Cuvée Louise, heir to a style

The ultimate expression of a genius woman’s personality. Cuvée Louise owes its name to the visionary, avant-garde woman who gave the world a brand-new style, a pure, fine, elegant style all Pommery’s own. 


Clos Pompadour Reims

The Pompadour vineyard, under the evocative and charming name of Madame de Pompadour, has 25 hectares of vines within the walls of the Pommery Estate. The biggest Champagne vineyards have created a unique champagne, and to confirm this uniqueness, it exists only in magnum form.

The exceptional Cuvée, the Clos Pompadour, is a wine from the three varieties of Champagne: Chardonnay, Pinot Noir and Pinot Meunier. Our cellar manager controls each step of the winemaking in order to obtain a legendary fresh wine and finesse.

The current vintage of the Clos Pompadour 2003, comes exclusively from the 2003 harvest, the most usual years: spring frost and very hot summer. Released in 2015, this new Vintage keeps without fear the promise of a confidential cuvée, drawn at only 3000 magnums.


How to serve Pommery Champagne

Chill your bottle in a bucket filled with water and ice for thirty minutes, or place at the bottom of the refrigerator in a horizontal position for four hours.

Serve chilled, not cold, at 7- 8° C, opening the bottle as follows:

• hold the bottle with one hand and undo the wire cage with the other hand,
• tilt the bottle slightly and turn it, while holding firmly onto the cork,
• pull gently on the cork to keep it from popping out violently.
• fill the glasses halfway so that the wine’s aroma can be fully appreciated.






Sparkling Wine


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