The EPC Team Selected winemaking partners THE NAVIGATOR | FEATURE A journey through terroir Both Roy and Queige had family heritage and long experience in the world of champagne, while Gilardi brought a fresh perspective from the world of consumer marketing. And so Champagne EPC was founded with what the founders called a new vision for champagne: a model of collaboration, innovation and transparency, while losing none of the romance and savoir-faire of champagne. To begin with, collaboration was key. Across much of Champagne (the region) the actual champagne (the wine) in bottle is made from fruit bought in from thousands of independent growers who cultivate the vines, harvest the grapes and sell the fruit to the large champagne houses. These are then vinified, blended and fermented in the bottle by the winemakers and Chefs de Cave responsible for the consistent flavour profile of the large global brands. But what these gain in consistency – and perhaps economies of scale – they sacrifice in character, with little connection between the consumer and the vineyards that produced the champagne in their glass. EPC chose a different path, working with selected winemaking partners to ensure every release highlights the diversity of terroir across Champagne, as well as the nuance of the vintage in which it was produced. “We wanted to offer a different perspective on champagne, through collaboration and winemaking, and we wanted to provide a journey through the terroir of Champagne,” says Gilardi. That philosophy is reflected in the name of the brand. EPC is a contraction of the word ‘Epicurean’, and is a subtle nod to both the growing desire for an elevated champagne experience, and their philosophy of collaboration. It is also the first champagne brand not named for a single person or producer, which speaks further to the DNA of the model that sees EPC partnering with a range of winemakers. Before launching EPC the trio did a deep dive into the market for contemporary luxury, both in France and abroad. “We discovered that consumers want transparency,” says Gilardi. “They want to know what they put on their skin. What they eat, and what they drink. And if you look at most champagne bottles you don’t see how the champagne was made, where it comes from, or how much sugar is in there. That is something brands often try to hide.” EPC, on the other hand, wears its heart on its sleeve, and before you’ve poured your first glass EPC’s bold approach to reinventing this storied corner of the French wine industry can be enjoyed on the label. 119
RkJQdWJsaXNoZXIy MTg2Mzc2MQ==