Benjamin Fourmon, Chairman and CEO of Champagne Joseph Perrier was in Australia to celebrate the 200th anniversary of a sixth-generation family run business with a special masterclass.
He spoke to The Write Drop about the importance of carrying on with a family tradition, the house’s special bond with Australian champagne lovers, and his pairing tips when it comes to raising a toast.
What do you bring to the Joseph Perrier champagne house that is uniquely your vision as MD?
I see my role as building a bridge between heritage and modernity. Joseph Perrier has over two centuries of history, and my vision is to honour that legacy while making it resonate with today’s world. I want our champagnes to speak not only of tradition, but also of creativity, openness, and joy.
Why is it important to you that the six generations business remain in the family.
For us, being a family business isn’t just about continuity – it’s about identity. Each generation has added its own chapter, but the values remain the same: respect for the land, patience, and authenticity. Keeping the house in the family means decisions are made with the next generation in mind, not just the next quarter.
Reaching six generations is something we’re proud of, but it’s also a reminder of our responsibility. The future is about maintaining that balance between heritage and innovation — protecting what makes us unique while evolving to meet new expectations.
The Australian market is your 5th largest in the world – what have you come to know about the Australian palette and appreciation for champagne?
Australia has a real passion for champagne; it’s one of the most dynamic and knowledgeable markets we work with. There’s a real understanding that champagne isn’t just for celebrations, but also for sharing, pairing, and enjoying more casually. The ratio of Champagne bottles we drink every year in Australia is very high – it’s bottle for every three Australians.
I also think Australians connect deeply with authenticity. They want to know who’s behind the label, where the grapes come from, and what the philosophy of the house is. It’s incredibly rewarding to see that spirit appreciated on the other side of the world. Joseph Perrier has a long-standing relationship with Dan Murphy, being the very first Champagne ever imported by him to Australia back in 1966.
Since the 1970s, my father has always had a strong presence in Australia, travelling extensively across the country. Like him, I have a deep affection for this land and its people — so fresh, easy-going and full of life.
A masterclass in Joseph Perrier champagnes and how to pair them:
Cuvée Royale Brut NV
What I love: The signature of the maison – bright, balanced, and effortlessly elegant. It embodies the Joseph Perrier style: harmony between freshness and roundness.
Pairing: Perfect with saumon gravlax, or a delicate chicken supreme with lemon butter.
When to drink: As an aperitif, or at any gathering where conversation flows easily – it sets the tone beautifully.
Cuvée Royale Brut Rosé NV
What I love: Its pale, romantic hue and fine red-fruit notes – strawberry, raspberry, a hint of pink grapefruit; all carried by a silky mousse.
Pairing: Ideal with grilled barramundi fillet, brushed with a light miso and a salad of fresh herbs, and a strawberry pavlova or raspberry macaron.
When to drink: Sunset on a terrace, or at brunch with friends. It’s the champagne that turns any moment into a celebration.
Cuvée Royale Brut Blanc de Blancs NV
What I love: 100% Chardonnay purity. It’s crystalline and refined, with notes of white flowers, lemon zest, and chalky minerality.
Pairing: bass carpaccio and bream ceviche, or a creamy goat cheese.
When to drink: Early evening, as daylight fades – a glass that feels like quiet sophistication. Perfect summer champagne! A secret: I drink BDB the most at home, because it is the favourite of my wife.
Cuvée Joséphine 2014 NV
What I love: An elegant balance of Chardonnay and Pinot Noir — luminous, layered, and deeply refined. Notes of candied citrus, toasted almonds, and acacia honey unfold with graceful depth. Intensity and Harmony.
Pairing: Roasted spatchcock with truffle-infused jus, or Lightly cooked scampi and mango carpaccio and vanilla-poached pear with almond praline.
When to drink: At a candlelit dinner or to celebrate life’s quiet triumphs — a Champagne that feels timeless.
Cuvée 200 Vintage 2015
What I love: A champagne that celebrates two centuries of the maison’s history – both a tribute to tradition and a symbol of renewal. The 2015 vintage reveals remarkable depth and generosity – a wine that connects past and present through balance, finesse, and time.
Pairing: Roasted langoustines with smoked shellfish butter and grilled citrus, baby vegetables or aged Comté and caramelised macadamia tart.
When to drink: On a milestone occasion, or any time you wish to savour history in a glass. Best served slightly chilled.
What’s your favourite champagne of all time?
If I had to choose just one, it would be our Cuvée Royale Brut. It’s the champagne I can enjoy at any moment of the day – from a quiet morning meeting to a festive evening with friends. It perfectly embodies the Joseph Perrier style: fresh, elegant, and generous. It’s my go-to champagne, because it never fails to bring balance, brightness, and that touch of joy that makes every occasion feel special.
https://www.josephperrier.com/en
Available at Dan Murphy’s in Australia.
