Meet The Maker - Hervé Dantan, Cellar Master at Champagne Lanson
Hervé’s days begin early at the heart of the Champagne‑making process, balancing time between the vineyard, winery and clients. From morning check‑ins with the cellar and production teams to technical tastings, vineyard visits and grower meetings, he is immersed in every stage of the craft. It’s this unique connection, from nurturing the vines to sharing the finished wines, that drives his passion and shapes his role within the House.
What does a typical day involve?
I start my day early, arriving at the office around 7am. I begin by greeting the whole winery and cellars teams, then I review the ongoing work and upcoming projects.
From 10am to 12pm, I’m often engaged in technical tastings or tastings with clients.
Between 12 and 1:30pm, I generally have lunch with clients or grower partners.
From 2 to 5pm, I visit the vineyards owned by the House or those of our partner growers.
The day often concludes between 5pm and 7pm with another technical tasting session.
Favourite thing about your work?
It’s the privilege of taking part in the entire life of a Champagne House — from the care of the vines all the way to meeting our clients. That continuity, from earth to emotion, is immensely rewarding.
Interesting fact about the winery/wineries?
Maison Lanson holds one of the most extensive collections of old vintages, either kept on lees or previously disgorged. This collection was meticulously restored over four years, allowing us today to offer wine enthusiasts the opportunity to invest in a private cellar of rare and historic Lanson vintages that can become their own.
Highlight of your career so far?
The restoration of the entire Lanson Vintage Collection dating back to 1904.
Which is your favourite from the range?
I have always had a special fondness and deep attention for Le Black Création, which is the most complex wine in our range to craft and which must always embody the Lanson style, regardless of the harvest year or the reserve wines that compose it.
Do you use any local ingredients in your products and if so, what are they?
Champagne is, by definition, a local product. It can only be crafted from grapes grown within the strictly defined geographical area of the Appellation d’Origine Contrôlée Champagne.
This area covers 34,300 hectares and includes 319 villages, known as “Crus.”
At Maison Lanson, our wines are consequently made exclusively from grapes sourced within this appellation.
We have long‑standing and trusted relationships with our growers, some going back for generations, and we are proud to have access to grapes from one hundred Crus, half of which are classified as Grand and Premier Crus.
Our supply covers about 400 hectares, including 60 hectares that we own, with 16 hectares cultivated organically.
What excites you most for the future?
The idea that our pursuit of quality never truly ends — there are always new things to explore, every vintage is different, and we must constantly adapt to nature.
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