What inspired the creation of French Bloom, and what gap in the market were you looking to fill?
MAGGIE
French Bloom was born from a personal moment of exclusion. In 2019, pregnant with twins while working on the international development of the Michelin Guide, I found myself sidelined at fine dining tables, offered sparkling water or fruit juice while everyone else raised a glass. At the same time, Constance, my co-founder, was at the peak of a global modeling career and navigating a world of constant celebrations while trying to moderate her alcohol intake. And Rodolphe, deeply rooted in Champagne and Cognac, understood that creating something truly great at 0.0% required the same rigour as traditional winemaking.
The gap was clear: there was no terroir-driven, wine-first, premium 0.0% sparkling capable of holding its own on a fine dining table. We set out to change that, with zero compromise on naturality: organic, no added sugar, no sulfites, no preservatives.
How do you define the French Bloom house style, and what makes it distinct within the non-alcoholic category?
RODOLPHE
French Bloom is defined by a single principle: wine-first. We are not trying to imitate Champagne. We are creating a new expression of complexity, designed from the ground up for 0.0%. Every decision, from terroir selection to early harvest, oak ageing, and dealcoholisation, is made with that end result in mind.
Our anchor is Limoux, a precise oceanic terroir in the south of France, combined with an uncompromising commitment to naturality: certified organic, sulfite-free, no added sugars. This is not substitution. It is innovation.
Can you walk us through the process of creating a non-alcoholic sparkling wine while maintaining complexity and structure?
MAGGIE
The biggest mistake in this category is to take a wine made for alcohol and simply dealcoholise it. The results are almost always disappointing: texture collapses, aromatics distort, balance is lost.
We work entirely differently. Our base wines are crafted specifically for 0.0% from the very first decision. Early harvest to preserve acidity and freshness. A calcareous, clay-rich terroir that brings minerality and tension. For L'Extra Brut and La Cuvée Vintage 2023, over six months of ageing in new oak barrels to build structure and character. Every step is taken knowing that once alcohol is removed, the wine must still express length, texture, and balance.
How do you approach sourcing and blending to ensure depth and balance without alcohol?
RODOLPHE
Everything starts with terroir. We chose Limoux, one of the historic birthplaces of French effervescence, for its ideal conditions: moderate temperatures, regular rainfall, limestone and clay soils that preserve natural acidity.
We have just finalised the acquisition of our own 25-hectare estate in Limoux, the world's first domaine entirely dedicated to alcohol-free wine production. It gives us complete creative control, from vineyard to bottle.
Non-alcoholic wine is still a relatively new space. What do you think is most misunderstood about it?
RODOLPHE
Two things. First, that you can dealcoholise any wine and get a satisfying result. You cannot. Without rethinking the approach from the very beginning, the outcome is always a disappointment.
Second, and perhaps more importantly, who the consumer actually is. Our customers are overwhelmingly wine drinkers. Around 80% drink alcohol regularly; they are simply choosing to moderate on a given occasion. They are not looking for a substitute. They are looking for excellence, and they refuse to compromise on it.
Do you see French Bloom as an alternative to wine, or as a category in its own right?
MAGGIE
A category in its own right, without hesitation. French Bloom was never designed to replace Champagne. It was designed to elevate the experience for anyone who chooses not to drink alcohol, whatever the reason, whatever the occasion. It is a new art of celebrating: the belief that no one at the table should be offered something less special simply because they are not drinking that evening.
How do you ensure your wines still deliver a sense of occasion and luxury typically associated with traditional sparkling wine?
RODOLPHE
Through absolute standards at every stage: aromatic complexity, terroir precision, the care given to each cuvée. The result speaks for itself. French Bloom is served in Michelin-starred restaurants and luxury hotels worldwide. It is the official partner of every Formula 1 Grand Prix for the next ten years. These are not coincidences. They are the recognition of a vision the world is ready for.
Are there particular serves, occasions or pairings where French Bloom really comes into its own?
MAGGIE
Each cuvée has its own character. Le Blanc, with notes of crunchy pear, grapefruit, and citrus blossom, is the perfect introduction, ideal as an aperitif or with lighter dishes. Le Rosé, with wild rhubarb, white peach, and rose petals, is joyful and versatile, the go-to celebratory pour. L'Extra Brut, our Blanc de Blancs with zero sugar, is precise and tense with a touch of salinity, extraordinary with seafood. And La Cuvée Vintage 2023 is a true gastronomic wine: notes of caramelised brioche, citrus, and orchard fruits, built for the highest level of food pairing.
Why does French Bloom resonate with the Hedonism customer?
MAGGIE
The Hedonism customer makes no compromises. They seek rarity, complexity, and emotion in the glass, and that is precisely what French Bloom is built to deliver.
This is a customer who knows great wine. They have tasted the finest Champagnes and Burgundies. When they choose not to drink alcohol on a given evening, they expect the same level of experience. French Bloom is the answer to that expectation. Not a fallback, but a deliberate choice toward quality. It belongs on the Hedonism shelf not as a concession to the non-alcoholic category, but as an exceptional wine that happens to be 0.0%.
Looking ahead, what is your vision for the future of French Bloom?
MAGGIE
To establish French Bloom as the global benchmark for alcohol-free sparkling wine of great complexity. With our Limoux estate, the first domaine in the world entirely dedicated to alcohol-free wine creation, the partnership with Moët Hennessy as the first LVMH investment in the non-alcoholic space, and a presence in over 60 countries, we are entering a truly transformative chapter.
The domaine will be a place to push our R&D, our ageing techniques, our production, and to welcome clients, consumers, and innovators exploring the future of 0.0% winemaking together. This is a Maison. And a Maison is built to last.
