Haton tends 60 hectares of vines (including 45 hectares of its own), mainly spread over six villages in the Vallée de la Marne:Damery, Hautvillers (Premier Cru), Cumières (Premier Cru), Boursault, Fleury la Rivière, Vauciennes, and Cuchery.Through subtle variations in geology, climate and relief, Champagne has a multitude of micro-terroirs, each ideal for one its individual grape varieties.In a drive to produce a more complete range of crus and compose its cuvées, Haton has forged strong partnerships with winegrowers from other parts of Champagne. As a result, it can include grape variety blends and grapes from other parcels, where each one expresses its typical features to the best of its ability.


Le Chardonnay de saint Thierry

Cépage : Chardonnay

Exposition : Est / Sud-Est / Sud

Pente : faible

Sol :

Craie du Campanien, grès calculeux du Thanitien moyen, sables marins et marnes calcaires du Lutéine

Caractéristiques :

Le chardonnay exprime des tonalités iodées, fraiches et acidulées, ou plus charnues, fruits blancs à pépins

Le Pinot Noir de Noé-les-Mallets

Cépage : Pinot noir

Exposition : Nord / Sud

Pente : moyenne à forte

Sol :

Marnes grises et calcaires marneux du Kimméridgien, calcaires durs du Portlandien

Caractéristiques :

Le pinot noir exprime des notes de fruits rouges et noirs bien mûrs, des arômes de chèvrefeuille, de biscuits, de miel et d’abricot.

Le Pinot Meunier de Mont-Saint-Père

Cépage : Pinot Meunier

Exposition : Nord / Sud / Sud-Est

Pente : faible à forte

Sol :

Argiles et sables fluviaux marins de l’Yprésien, calcaires du Lutétien et du Bartonien.

Caractéristiques :

Le pinot meunier se montre gourmand, arômes de mirabelle, amande douce, plus exotique également, orange, ananas, fruit de la passion


Les terroirs (filtres)

Les terroirs Grand Cru de la gamme Extra

Les terroirs historiques

Les terroirs singuliers

  • Le Chardonnay de saint Thierry
  • Le Pinot Noir de Noé-les-Mallets
  • Le Pinot Meunier de Mont-Saint-Père

La maison

Champagne Jean-Noel Haton
5 Rue Jean Mermoz, 51480 Damery

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with a multitude
of micro-terroirs
and grape varieties

The parcels in the Vallée de la Marne, a Haton family stronghold, are suitable for black grape varieties (Pinot Noir and Pinot Meunier) and produce wines with various flavours that combine fruitiness, vinosity, consistency and liveliness.

The terroirs of the villages Berru and Bassuet, with subsoil made up of chalk gravel, are more suited to Chardonnay and create full, powerful whites.The Côte des Blancs and its Grand Cru villages of Cramant and Oger contribute Chardonnays loaded with freshness and minerality.

Jean-Noël and Sébastien Haton
have a ‘reasoned’ approach
to their profession as winegrowers.

They pay as much attention to the work upstream in the vineyard as to the work they do in the cellar.In the vineyard, this involves respecting the soil and controlling yields. During the harvest, the team does its best to pick grapes of optimal quality and ripeness.


Techniques are precise,
the details controlled,
the choices determined

Winemaking is the outcome following a series of precise techniques, small details that make big differences.The Haton signature is its mastery of detail, in particular winemaking choices that go into creating extraordinary champagnes.

During blending, Sébastien juggles with and composes his wines using characteristics from various years, so that each cuvée, whether a vintage or not, retains the Haton style.As he vinifies by parcel, isolating crus and grape varieties, he holds a full hand of cards during the blending process, and can allow his imagination and talent run free.

Patience is a virtue,
time brings rewards.

While mastering the art of blending is essential in Champagne, at Haton the team applies the same rule to the art of patience, the art of time.Time for the aromas settle in and express themselves, time to allow the effervescence to mature. In search of the perfect balance, Jean-Noël and Sébastien place particular importance on mastering their wines’ ageing process. They leave their bottles to rest for between 2 and 8 years in the cellar, depending on the cuvée.

Chapter III