In 1793, in the midst of the French Revolution, the Tassin family settled in the village of Loches-sur-Ource, southeast of Troyes,
the original Champagne capital. With diplomas in enology from three institutions – Troyes, Beaune and Reims – Thibault Tassin or
“TiBo” (as we call him) steps-up his family’s Champagne game. Working side-by-side with his sister, Anne-Fleur, TiBo challenges
himself and asks, “How can we make the best expressions of our terroir, not just the Aube, but our terroir in Loches-sur-Ource?” With 228 vintages of practice, a new found opportunity for improvement. In every bit of the Seine, there is a little bit of the Ource. The Ource flows along and eventually joins the Seine, and together they head to the great land of Troyes! (followed by a place that begins with a big “P”) So why so much talk about the little rinky-dink Ource? Because it’s special to Tassin. The Ource creates a gentle microclimate – a mild pocket where Pinot Noir and Chardonnay
can breathe a little easier in the daggers of frost and hail. Aube growers take pride in their “off the grid” southerly location in Champagne. The Tassin family is closer to Dijon and the gates of the Côte de Nuits than the legendary cellars of Reims. Due to their close proximity to Burgundy, many Aube children (born into Champagne families) enroll in enology studies in Beaune versus Reims. The influence of Burgundy winemaking is inexorable. Yet, TiBo is well-rounded in his perception (having studied in Champagne and Burgundy). Unlike those who have experimented with and developed kinships with oak, fractional blending systems, and single parcel bottlings, the Tassin family has sharpened their vision on better farming and has remained loyal to steel in the cellar. While others are deliberately making inconsistent wines, Tassin is a monologue of “back to basics.” The results are dependable, transparent Champagnes that you can buy, sell, drink, enjoy… and do it all over again.