MEET THE MAKER
Chief winemaker at Piper-Heidsieck, Emilien Boutillat, has a connection to the champagne house that goes back to his childhood
How did you get started in the industry?
For as long as I can remember, I have always been surrounded by champagne winegrowers, which hugely shaped my childhood and my decision to study oenology. Some of my earliest memories are helping out in the vineyards and the cellars with my father, which greatly enhanced my passion and knowledge of the Champagne region.
Where does your love of champagne come from?
Being born into a family of winegrowers meant I always possessed a deep appreciation and curiosity for the process of winemaking, and it has stayed with me ever since. I actually visited Piper-Heidsieck when I was 6 years old with my father, who was a winegrowing partner of the house! What do you love most about your job?
What does your day-to-day look like?
I love the diversity of each day, from viticulture and oenology to communications and our B Corp commitments.
I am never bored at work! I am lucky enough to work with amazing people, including our winegrowing partners, sommeliers, sales team, distributors and our customers, from whom I have learnt so much. Each day calls upon di erent skills and aspects of my personality, so there is no one day that looks the same – and it keeps me inspired.
Besides champagne, what’s your favourite drink? Discovering the latest blends from new producers or regions, whether it be in wine, champagne or craft beer. Outside of champagne, I do have a passion for craft beers, and seeing how brands are innovating and breaking the mould around the world.
Have you ever visited Australia before or had a chance to sample our wines? Any favourites?
I’ve been to Melbourne once as Piper-Heidsieck is the o cial champagne of the Australian Tennis Open, but I haven’t yet visited the vineyards. It’s de nitely on my bucket list. My favourite Aussie wine would have to be from Tasmania. Their sparkling wine is one of a kind! What are your favourite food pairings with Piper-Heidsieck wines?
Piper-Heidsieck pairs nicely with almost all kinds of food, but it entirely depends on the varietal. I love having Cuvée Brut with white sh, while Rosé Sauvage is the ultimate accompaniment to red meat on the barbecue. For Essentiel, I can’t go past cheese!
What’s been a highlight of your career?
In 2022, we were lucky to win both Outstanding Sparkling Wine Producer and Sparkling Wine Producer of the Year at the International Wine and Spirit Competition. These awards a rmed the dedication and commitment of the entire Piper-Heidsieck team, some of whom have been with us for 30 years, to continue producing the nest blends and displaying incredible craftsmanship.
Any goals you’ve set yourself for the year ahead?
We have made both long-term and short-term commitments for the future, including achieving net-zero carbon emissions way before 2050. We have a long way to go, but we are so eager to progress in the right direction and make a real di erence to the planet and our communities.