VINE and BUBBLE Podcast

VINE and BUBBLE
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Sara Underdown, publisher and presenter of VINE & BUBBLE, takes you on a journey to discover the real story of champagne - the people, the region, the history and - of course - the wine. We travel to Champagne and all over Australia, talking with the Cellar Masters, industry representatives and everyone in between to connect wine lovers with the story behind the finest bubbles of all. Make sure you follow and subscribe to get the latest podcast uploads.

  1. #30 Cédric Moussé of Champagne Moussé

    2 dgn geleden

    #30 Cédric Moussé of Champagne Moussé

    Today I'm delighted to be joined by one of Champagne's most progressive and thought-provoking growers, Cédric Moussé of Champagne Moussé. Based in the Vallée de la Marne village of Cuisles, Cédric represents the twelfth generation of his family's estate, but he has become known for doing things very differently. While many producers have spent decades trying to elevate Meunier from a supporting grape status to a serious contender, Cédric has quietly demonstrated just how profound it can be when matched with exceptional terroir and meticulous viticulture. His philosophy extends well beyond the grape variety itself. Cédric believes that great champagne begins with living soils and healthy ecosystems. His vineyards are managed organically, he has introduced geothermal energy, solar power, autonomous vineyard robots and even grazing animals to regenerate biodiversity, always with one goal in mind: producing wines that express their place with greater purity and precision. In the cellar, intervention is kept to a minimum. Every decision is designed to preserve energy, freshness and transparency, allowing the vineyard—not the winemaker—to take centre stage. Today we'll explore why Meunier deserves far greater recognition, how innovation and sustainability can actually improve wine quality, and why Cédric believes the future of Champagne lies in working more closely with nature rather than trying to control it.

    36 min.
  2. #29 EPC Champagne with Co-Founder, Jérôme Queige

    27 apr

    #29 EPC Champagne with Co-Founder, Jérôme Queige

    There’s a quiet shift unfolding in Champagne - and it’s beingled by a new generation willing to question the very foundations of the category. EPC Champagne is a new voice in that movement. Founded in 2019, EPC is reimagining what non-vintage Champagne can be - placing transparency,traceability, and the people behind the wine at the centre of the conversation. Every bottle tells a story: where the fruit comes from, whofarmed it, how it was blended, and why it tastes the way it does. It’s a philosophy that challenges the long-held mystique of ‘house style’ and instead invites drinkers into a deeper, more informed relationship with champagne. But beyond the detail, there’s something more radical atplay - a desire to strip away the formality and return champagne to something instinctive and joyful. Today, we explore what happens when tradition meets a newkind of honesty with EPC’s co-founder, Jérôme Queige.

    34 min.
  3. #28 Charles Heidsieck's New Cellar Master Émilien Érard

    6 apr

    #28 Charles Heidsieck's New Cellar Master Émilien Érard

    Today it’s my privilege to welcome Émilien Érard, Chef deCaves of Charles Heidsieck. Émilien was appointed to the role in 2025, marking a quiet but significant evolution for the House. He succeeds Élise Losfelt, who departed to return to her family estate, but he also worked under Élise’s predecessor, the legendary Cyril Brun. Since joining in 2018, Emilien has embedded himself deeplywithin the fabric of Charles Heidsieck. His work has not been defined by visibility, but by precision—overseeing the rhythms of the winery, building trusted relationshipswith growers, and contributing, year after year, to the tasting committee that shapes the House’s signature. Émilien understands not only the technical architecture ofthe wines, but the deeper identity of Charles Heidsieck—its language of texture, patience and quiet power. In this episode, we move beyond the surface, exploring thephilosophy behind Charles Heidsieck’s rosé winemaking, the quiet power of lees ageing and reserve wines, and the nuanced decisions that preserve identity across challenging vintages. We also take a look at the newly released Blancdes Millenaries from the less talked about 2017 vintage.

    32 min.
  4. #27 Ed Carr from the House of Arras

    07-12-2025

    #27 Ed Carr from the House of Arras

    Today it’s my great pleasure to introduce a true pioneer inthe world of sparkling wine—Ed Carr, the Chief Winemaker behind the House of Arras, Tasmania’s most acclaimed traditional-method sparkling wine brand. Ed’s journey into winemaking was anything but conventional.With a background in food chemistry and microbiology, he launched his life into the world of wine after solving a fermentation issue in McLaren Vale. In 1995, while working with Hardy’s, Ed founded House ofArras with a bold vision: to prove that Tasmania could craft world class sparkling wines. His philosophy is rooted in patience, precision, and purity—championing long lees aging, meticulous blending by hand, and sourcing fruit from cool-climate vineyards across Tasmania’s diverse subregions. Ed Carr became the second winemaker outside of Champagne to be named Winemaker of the Year at the International Sparkling Wine Competition in 2024. Over three decades, his wines have collected more than 370 gold medals, alongside lifetime achievement honours. And under his guidance, Handpicked Wines acquired the label in 2023—ensuring Ed’s legacy continues to inspire and flourish. It's my pleasure to interview him on the occasion of Arras’ 30 year anniversary.

    27 min.
  5. #26 Domaine Vincey with Marine Vincey-Zabarino

    20-08-2025

    #26 Domaine Vincey with Marine Vincey-Zabarino

    Domaine Vincey is one of Champagne’s most exciting andprogressive grower-producers, known for its bold vision, meticulous craftsmanship, and deep respect for terroir. In Champagne, where generational legacies are sometimescenturies old, setting down one’s own path can mean writing not only a chapter, but a whole new book. Today we’re going to learn more about the impressive husband and wife team doing exactly this in the grand cru village of Oger in Champagne’s Cote des Blancs Quentin Vincey and Marine Zabarino are the impressive, ifnot radical, growers making incredibly good champagnes, which get better with every release. They are fearless pioneers in a village where most of the producers are attached to just two local cooperatives. Quentin is the domaine’s eighth-generation winegrower. Inthe 12 years following wine school, he took the rein of the family’s vineyards, grew their holdings, commenced organic and biodynamic conversion and shifted the business model to make wines under their own label. Quentin and Marine released their first champagne from the2014 harvest - a 100 percent Oger blanc de blancs made from old vines dating back to 1954. Just 11 years later, they have become one of the most interesting and acclaimed winegrowers championing the uniqueness of Oger’s terroir within a delicious, generous and Burgundian style. Today I am going to talk to Marine Zabarino about theirDomaine and have my first taste of the new release Oger 2020.

    40 min.
  6. #25 Pierre Gimonnet et Fils Champagne with Didier Gimonnet

    28-06-2025

    #25 Pierre Gimonnet et Fils Champagne with Didier Gimonnet

    I’ve long considered Pierre Gimonnet et Fils champagnes tothe be the reference point for high quality blanc de blancs in the Champagne region. Their racy, pure and mineral style reflects the highest levels of finesse and freshness that is emblematic of chardonnay grapes grown on thewhite chalky slopes of the Côte des Blancs. Didier Gimonnet and his brother Olivier, are at the helm ofthe family’s domaine. These days they are accompanied by the involvement of their respective children. Didier is one of Champagne’s great winegrowers and makerswho is also – and  uncommonly - a good communicator.I sat down with him recently to talk about his philosophy and passion for making some of the finest blanc de blancs in Champagne.

    44 min.
  7. #24 Champagne Lanson's Chef de Caves, Hervé Dantan

    26-05-2025

    #24 Champagne Lanson's Chef de Caves, Hervé Dantan

    For champagne lovers, there are few Houses with the electriccharge and extraordinary finesse of Lanson, which performs best with age. Known for blocking malolactic fermentation and extended lees aging, Lanson creates wines of extreme longevity and possesses a huge cache of the region’s oldest champagnes. After a monumental program involving a quality check andstocktake of their museum wines, the Maison has launched a unique program called ‘Lanson Private Collection’ where investors will be allocated a private cellar with storage for up to 300 bottles and personally monitored by their chef de caves, Hervé Dantan.  After experiencing the special launch dinner in Reims, whereI had the chance to taste some extraordinary champagnes going back to 1921, I sat down with Hervé Dantan for this interview.

    43 min.
  8. #23 Fabrice Pouillon from Champagne R.Pouillon et Fils

    11-05-2025

    #23 Fabrice Pouillon from Champagne R.Pouillon et Fils

    The Pouillon family are privy to some fantastic terroir in Champagne’s Grande Vallée. Rich and textured, whilst paradoxically elegant and enthrallingly vibrant, R. Pouillon champagnes are stunning interpretations of terroir, especially through the eyes of pinot noir, and elaborated with a sensitive hand. Today we are going to meet the man behind their making. Fabrice Pouillon makes exceptional champagnes. He seemsto possess a superpower, managing to achieve a necessary balance between power and delicacy, which sometimes eludes others with a heavy hand, especially those who rely on barrels for vinification. It was my pleasure to interview Fabrice recently inChampagne.

    32 min.
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Sara Underdown, publisher and presenter of VINE & BUBBLE, takes you on a journey to discover the real story of champagne - the people, the region, the history and - of course - the wine. We travel to Champagne and all over Australia, talking with the Cellar Masters, industry representatives and everyone in between to connect wine lovers with the story behind the finest bubbles of all. Make sure you follow and subscribe to get the latest podcast uploads.

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    VINE and BUBBLE
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