Yes, this Champagne is named after a Jeep. Specifically, a Willis Jeep from WW2. In 1949, the son of the owner, Armand, returned from the Second World War during which he had worked for the French Resistance. He had been captured by the Gestapo and tortured. Both his legs were broken, which left him paralyzed and unable to move, particularly around the slopes of the grounds at his family's vineyards at Faverolles and Coëmy. As a way to thank Armand for his sacrifice, the American Army, who Armand had worked for, kindly supplied him with one of their Willys Jeeps, which allowed him to ascend the vineyards with ease. He quickly became known locally as “Monsieur Jeeper” and having an eye to marketing and wishing to present a distinct image that would stand out from the crowd, he changed the name of the House to Jeeper.
60 percent Chardonnay, 25 percent Pinot noir, and 15 percent Meunier; a portion of the chardonnay was aged in oak barrels, and the base wines went through malolactic. The assembled wine spent four years on lees, and was released with a dosage of 7 g/L. The result of that long aging is an opulent wine, toasty with a sense of cherrystone, marzipan, and almond extract. The dosage is a bit high, but the wine gets a lift from its prickly acidity and, of course, fizzy mousse.
60 percent Chardonnay, 25 percent Pinot noir, and 15 percent Meunier; a portion of the chardonnay was aged in oak barrels, and the base wines went through malolactic. The assembled wine spent four years on lees, and was released with a dosage of 7 g/L. The result of that long aging is an opulent wine, toasty with a sense of cherrystone, marzipan, and almond extract. The dosage is a bit high, but the wine gets a lift from its prickly acidity and, of course, fizzy mousse.