As Lanson is smoothly changing chef de cave, i.e. cellar-master, the Champagne house confirmed its unique style will remain unchanged.

Last year Hervé Dantan joined current cellar-master Jean-Paul Gandon, who expressed his will to leave Lanson in early 2015.The son of a winegrower, Hervé Dantan completed several internships in different wine growing regions (Bordeaux, Burgundy, Alsace) and obtained his diploma at the University of Reims, before spending 12 months in a California winery.

In 1991, at the age of 25, he became the cellar-master for Mailly Grand Cru Champagne, where he stayed for more than 22 years, before joining Lanson in June 2013.

For ten months, Dantan worked very closely with Gandon to fully familiarise himself with the House, its history and processes.

When asked about the impact of such choice on Lanson’s style, Marie-Albane d’Utruy, Communication and Presse Relations Manager clarified to BestChampagne that “the style of our House is our absolute priority and explains precisely the tempo chosen for this period of transmission and collaboration. 

Jean-Paul and Hervé have worked together for several months and will continue together again for several months, with concern to provide a continuity of style of branded wines Lanson.”

The house also indicated that Gandon’s precise departure date has not yet been established.

Lanson’s style is intensely fresh with an exceptional aromatic depth, resulting from a bold choice made by Victor Lanson in the 1970s to continue the Champagne tradition and preserve the champagne-making process with no malolactic fermentation.

This specific trait guaranteeing a unique freshness, allows the best aromas of the fruit to develop and reveals the original purity of the grape.

Faithful of this heritage, Jean-Paul Gandon, working at the House of Lanson since 1972 and Wine-Maker for 25 years, is the living memory and guardian of the Lanson style.

Click to learn more about Lanson’s style, history and house.