Sandrine Logette-Jardin, Chef de Cave
Since the early 1990s, Sandrine Logette-Jardin has been an important factor in Duval-Leroy’s success, and in 2005 she assumed the position of Chef de Cave, giving her responsibility for all aspects of winemaking at the house.
Sandrine’s career path was seemingly set early: She has always lived in the Champagne area, first in the Vallée de l’Ardre, then in Avize (Côte des Blancs) and in Bouzy (Montagne de Reims). Without hesitating, Sandrine specialized in scientific studies, obtaining a bachelor’s degree and then entering the Faculty of Sciences at Reims. She obtained her Diplôme National d’oenologie in 1990 and enrolled for a DESS (Diplôme d’Etudes Supérieures Spécialisés) in OEnologie des Vins de Champagne.
During her training, she acquired various oenological experiences while completing internships in several Champagne houses, including Duval-Leroy, giving her the ability to analyze and understand the world of Champagne and fine-tune her tastes and philosophy about the region’s wines.
She returned to Duval-Leroy for the harvest in 1991 and in March of the following year was employed full time in the role of Quality Manager, a post that she held until December 2005. During this period, she guided the implementation of the ISO 9002 standard, allowing Champagne Duval-Leroy to become the first French AOC wine company, in 1994, to obtain this certification.
As Chef de Cave, Sandrine has developed methods to enable separate vinification of different parcels of vineyards, providing new insight into the terroir in the Côte des Blancs and increasing the choices of wines for blending.
She revamped the house’s oak barrel regime with a rigorous selection based on the origin and grain of the wood as well as the toast level and other aspects of the cooperage.
A key aspect of her philosophy, confirmed with a review of the wines after each winemaking season, is to leave all Duval-Leroy wines unfined to retain their purity.
In addition to these innovations, Sandrine has also integrated a new 30,000 hectolitre winery, a new bottling line (capable of 10,500 bottles per hour) and a fleet of new storage areas. All the while, a top priority has been to build an effective and loyal team that allows Duval-Leroy to reach its fullest potential.