Georges Laval is a tiny 3.9 hectares estate located in the villages of Cumières and Chambrécy, the Vallée de la Marne sub-region, AOC Champagne. The viticulture has been organic since 1971, Ecocert certified. Also, the estate is a member of the Association of Organic Champagnes. The owner is Vincent Laval. The winery produces a wide range of wines, among them: Garennes, Cumières Premier Cru, Les Chênes, Les Hautes Chèvres, Les Longues Violes, Les Meuniers de la Butte. The wines are about minerality, show remarkable energy, tension and focus. The Les Chênes 2005 scored 93; the Cumières Premier Cru Rosé scored 92+; the Cumières Premier Cru 2009 scored 92 by the Wine Advocate. Robert Parker’s tasting notes on the Le Saint-Hilaire 2002: “The 2005 Brut Nature Millesime Les Chenes, 100 percent Chardonnay, is fantastic. Time in bottle has fleshed out the 2005 beautifully without robbing it of its essential cut and pure verve. Lemon, crushed rocks and spices are some of the many notes that are layered together in this gorgeous, complex Champagne. The 2005 spent ten months in oak followed by four years in bottle. Dosage was 2 grams per litre. Disgorged April 1, 2010. Anticipated maturity: 2012-2020.”

Since 1996 Georges Laval has been owned and managed by Vincent Laval, the descendant of one of the oldest wine growing families (since 1694) - the Cumariots. Vincent Laval joined the estate in 1991.

Georges Laval's vineyards comprise 3.4 hectares of vines located within Les Chénes, Les Hauts Chevres, and Les Longues Violes vineyards of Cumières. Also, there is a 0.5 parcel in the Chambrécy village from which the Les Garennes wine is made. The vines are planted on the south-facing amphitheatre hillsides characterised by chalky subsoils and a warm microclimate. The terroir enhances grapes ripening earlier than at neighbours' vineyards. There are 3 grape varieties grown: Pinot Noir, Pinot Meunier and Chardonnay. Half of the vines are over 30 years old, and some are over 80 years old. The viticulture has been organic since 1971, Ecocert certified. The soils are ploughed and composted. The vine rows are covered with grass, the growth of which is controlled by mowing. The vines are pruned, disbudded, suckered, trellised, trimmed, and their leaves are stripped manually. Harvesting is also done by hand. Upon arrival at the winery, the grapes are pressed. After settling, alcoholic fermentation is conveyed; it takes place in oak barrels and occurs with the help of natural yeasts; no chaptalisation is applied. The grapes are vinified plot-by-plot. The amount of sulfite added is strictly limited to 10 milligrams per litre. Afterwards, malolactic fermentation is conveyed and followed by secondary fermentation, which is enhanced by MCR (a pasteurised grape concentrate) and a blend of three different exogenous yeasts (to avoid any distinct trace of one or another yeast). Maturation is carried out on the lees for 18 to 48 months. The most prolonged ageing is carried out for the Les Longues Violes wine. The long vinification period and the low volume of the barrels allow a natural clarification of the wines without fining or filtration before bottling. The Les Chénes, Les Hautes Chevres, and Les Longues Violes wines are produced single-vintage.