Portrait of Irvin Charpentier
i. Biography
The Path
Academic training can be a workable route into cellar work when it is paired with technical discipline. In Irvin Charpentier’s case, Université (Deug), Université (licence), and Dijon formed that base, with Domaine de la Vougeraie also listed in his education. Since 2023, that background has been put to use as Chef de caves at Champagne Alexandre Bonnet in Les Riceys, where the brief is not general Champagne style but a specific reading of place.
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The Work Today
“Champenois we are and we remain.”
Signature
Les Contrées sits within Irvin Charpentier’s signature wines, and it points to the house’s focus on terroir-driven Champagnes from Les Riceys, especially Pinot Noir-based wines.
In Their Words “My favorite moment is the budding of leaves, when nature comes back to life and we start imagining the year ahead.” “Les Riceys is the greatest terroir in Champagne.”
Acclaim
The seasonal marker he singles out is budbreak, the point at which the work of the year becomes visible in the vines: “My favorite moment is the budding of leaves, when nature comes back to life and we start imagining the year ahead.”
FAQ
Asked of Irvin
What is Irvin Charpentier's current role?
Irvin Charpentier is Cellar Master.
Where did Irvin Charpentier train or study?
Irvin Charpentier trained at Université (Deug) and Université (licence).
What is Irvin Charpentier known for?
He is associated with the making of terroir-driven Champagnes from Les Riceys, especially Pinot Noir-based wines.
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The Sunday email
Read about winemakers like Irvin Charpentier in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.