It’s an amazing story - and we’re excited to introduce you to the wines of young Gaëtan Gillet - who at the age of 22 became Champagne’s youngest winemaker ever when he launched his operations back in 2010. Gaëtan is one of the most enterprising young men you’d ever meet. While attending viticulture & winemaking school in Avize (the big Vit school for the Champagne region), with a loan from his parents he bought the ruins of the old Avize town hall, built in 1837. He and a buddy renovated and restored the building themselves and moved into it, and then began renting rooms to other students from the Viti in Avize. With the money he earned from renting rooms, he was able to launch his own tiny negociant operation when he graduated in 2010.
While in school he parlayed his internships with top producers in the Côte des Blancs into great connections for purchasing grapes, and with the 2010 harvest Champagne MOST was born. He says he chose the name because it simply conveys the luxury image the Champagne enjoys, and he didn’t want to put his name on a label just yet. He borrowed space in wineries of various friends, and made some beautiful wines right out of the gate. He then devised to sell his wines at one of the most popular Christmas markets in Paris, and went on to practically sell-out the entirety of his first cuvée in the weeks leading up to to the
holidays in 2013. With the profits earned from selling that first cuvée, and subsequent Christmas market sales the following years, he was able to start purchasing minuscule vineyard parcels in the Grand Cru villages of Cramant, Avize, Oger, Vertus, and
Mesnil-sur-Oger. He now has nine tiny parcels that all together add up to just one hectare - about 2.5 acres.
Going forward, the brand MOST will continue as a small negociant label for wines he makes from purchased grapes, but the focus will be on his new, not-yet named brand for the wines from his estate parcels. There will be two wines from the ’13 vintage, eight different wines from 2014, and from ’15 there will be nine different wines under the new label - all single parcel wines, all vinified 100% in barrel, all fermented with wild yeasts, and all with minimal dosage. The wines will be released after several years in the bottle - typically 5-7 years on the lees.