History

History

Champagne Emile PARIS Created 1884.

One man story

In 1884
Mr. Emile Paris decided to create his own brand of Champagne.
Made in Mareuil sur Aÿ, his wines are elaborated according to an ancestral recipe.
At the same time in Norway Mr Arvid Norquist was creating his own wine importation company… Company which is from now on a partner from Emile Paris in Norway.

In 1884
In 1884

In 1920
In order to standardize the trading of grapes in Champagne, unions of traders and winegrowers set up a scale of supply from 32 to 100% according to the wines. This percentage represented a ratio to buy grapes from growers.
So thanks to an extraordinary terroir and to the Clos des Goisses (created in 1887, now belongs to Champagne Philipponnat), Mareuil sur Aÿ is ranked “Premier Cru”.
Here’s a very old photo on which you can guess the form of a bottle of champagne though it is the village of Mareuil Sur Aÿ reflecting in the river Marne which gives all the credit to the village!

In 1920
In 1920

In 1940
Mr Paris’ son had made a partnership with his son and they created Emile Paris & co,
the champanisation of the wines will then be made by Champagne Philiponnat of Mareuil sur Aÿ.

In 1940
In 1940

In 2014
130 years after its creation, I’ve decided to give a second youth to this forgotten brand.
From now on, it is Champagne Cuperly who is in charge of the vinification of the different cuvées.

In 2014
In 2014



Winemaking
Winemaking of our Champagnes

Winemaking of our Champagnes

In order to elaborate Champagne Emile Paris, the vineyard is mainly situated in the GRAND CRUS of the « mountain of Reims », i.e, in villages such as Verzy, Verzenay, Mailly Champagne, Beaumont sur Vesle… We only use two noble grape varieties:
The first one is Black, Pinot Noir and The second one is white, Chardonnay.
Grapes are pressed where champagnes are made for us in Prunay by Gérard Cuperly.
During harvest, once pressing is ended, the first fermentation can take place in stainless steel tanks, and then in barrels.
Quality here is the master word, the key of my choice to let my brand on that champagne.
At the beginning of the following year, the wines from different vineyards and different grape varieties and harvests are carefully selected for the perfect blend!
Bottling takes place in the first 6 months. During this process, a small amount of “liqueur de tirage “ (blending of cane sugar and natural yeasts) is added to the wine. It allows a second fermentation called “prise de mousse” which will change the still wine into champagne.

UNESCO World Heritage
UNESCO World Heritage

UNESCO World Heritage

On 4th july 2015 in Bonn, Germany,
the 21 representatives of the States parties to the UNESCO World Heritage Convention voted unanimously the inscription of 'hills, houses and cellars of Champagne' on the World Heritage list, in the category of "living evolving cultural landscapes”.

Our Champagnes

Champagne Emile PARIS Created 1884

NV Brut
NV Brut

NV Brut

Grape varieties:
50% Pinot Noir
30% Pinot Meunier
20% Chardonnay

Tasting Notes:
Nose: red fruits and toast flavors.
Mouth: Floral tastes first, then spicy, and final with citrus and almonds.
Fine and elegant cuvee made in the perfect respect of Champagnes’ traditions. It gives to this champagne authenticity and style.

To serve very between 6 - 8°C:
A wonderful salmon carpaccio
Ingredients for 4 persons:
600g (1.3 pound) salmon fillet, 2 lemon juice,1 1/2 tablespoon extra virgin olive oil,Salt,Pepper

Grand Cru Rose Brut
Grand Cru Rose Brut

Grand Cru Rose Brut

Grape varieties:
50% Chardonnay
40% Pinot Noir
10% Pinot noir vinified in red wine

Tasting Notes:
Nose: red fruits and hawthorn flavors.
Mouth: A well-balanced champagne, very fresh.
An elegant light pink cuvee with salmon glint. A mature wine which gives charm, tenderness and passion!

To serve between 8 – 10 °C:
An apple crumble
Ingredients for 6 persons:
4 apples - peeled, cored and sliced, 100g (3 oz) dark brown soft sugar, 125g (4 oz) plain flour, 150g (5 oz) caster sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, 1 egg beaten, 2 tablespoons butter, melted

News

Launching Emile Paris Grand cru rosé in Norway

Emile Paris


24/4 Oslo

25/4 Ålesund

26/4 Stavanger

27/4 Kristiansand

02/5 Trondheim

03/5 Bergen

In Partnership with Arvid Norquist HAB



Emile Paris

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