We import and retail 12 grower Champagne producers, 4 of these producers are co-ops. A trend that we see with our co-op producers is to utilize the community equipment, but to keep their juice separate from everybody else throughout the process. They press their own grapes, then take that juice and put it into tanks that they control. This is a relatively new co-op business model that allows them to share the fixed equipment costs, while maintaining their unique identity.

The co-ops that blend all of their juice together and then label the bottles separately can also make great juice, especially if the village is one of great quality and the chef du cave has the skills necessary to make it happen. There will always be the vignerons who are just grape growers and sellers. For them, the village co-op is a great alternative to selling their juice on the bulk market.

For us, there is no blanket statement on whether co-ops are good or bad, there are great ones, good ones, mediocre ones, and bad ones. It is up to the savvy consumer to decide which ones are worth drinking.