Hyest Tristan

Tristan Hyest's story is that of a young vigneron from a family tradition of winemakers, although the planting of the Domaine is quite recent. His father did not move as winemaker to Trelou-sur-Marne until the early 1980s, after traveling to different vineyards and working for different producers, gaining an experience and expertise that would prove to be fundamental to the running of his own winery: the first winemaking would not take place until 1991, from the 4.5 hectares of vineyard. Tristan follows that same passion, with very clear ideas: after completing his studies in oenology, he joined the family business in 1999 with the aim of "making his bones" to get to winemaking his own Champagnes. Already in 2001 he took the organization of the vineyards into his own hands and, carving out within the family properties a tiny 2.5-hectare plot, in 2003 he presented his first autograph cuvées.

Tristan Hyest now conducts a larger extension, which has grown to 10 hectares total as a result of new facilities, acquisitions and leases. It is still based in Trelou-sur-Marne, in the Champenoise region of the Marne Valley and on the right bank of the river: the village is located right in the transition area between the territory of the Grande Vallée de la Marne and that of the Vallée de la Marne Ouest, also called Lower Champagne in the past. The border marks the transition between the dominance of Pinot Noir and that of Meunier and from the chalky, limestone matrix geological composition to a more composite one, basically characterized by sands and clays. The estate vineyards are planted with the three typical varieties: 50% Meunier, including 1 hectare planted in 1955, 25% Pinot Noir and 25% Chardonnay. The vines reach an average age of about 30 years and are raised by banning all use of chemicals, with low yields per hectare.

Tristan Hyest vinifies its grapes in steel tanks and over the years has switched from using selected yeasts to spontaneous fermentations using indigenous yeasts. Malo-lactic fermentations are normally carried out and aging takes place both in steel and in wood, barrels and foudre, with possible use of reserve wines, on average quite young. The use of sulfur dioxide is aimed at counteracting oxidation at the time of manual harvesting and during degorgement. The cuvées are made in the most diverse ways: from blending various lieu-dits, grapes and vintages to single-vineyard, single-plot and vintage vinifications, always with long stays on the lees.