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Champagne AC Blanc de Noirs Brut Nature (2013) Les Cognaux
  • 330. Champagne AC Blanc de Noirs Brut Nature (2013) Les Cognaux

    Ruppert Leroy

    100% Pinot Noir (12% alc.)

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    Here the vineyard is still high up in the hills and has deeper soil, with grey clay dominant mixed with marl that has lots of tiny stones. The vines are between 15-30yo, bio-d tended, debudded and ploughed to give low yields of ripe grapes. Aged in older futs and demi-muids like the Martin Fontaine, the fruit shows wild strawberry and plums, is silky and yet chiselled with a long mineral driven finish. Very limited quantity indeed. For drinking now to 2019.

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Further details
Winemaker
Emmanuel and Bénédicte Ruppert-Leroy
Location
Essoyes (Aube), in the Côte des Bar. Parcel called “Les Cognaux”
Size of domaine
4 hectares in total of which this cuvée is 0.70ha
Grape
15 to 30 year old vines
Terroir
Clay and limestone with grey marls. Parcel located at the top of the slopes. South – South/East facing vineyard with very deep soil.
Viticulture
Certified organic (AB®) since 2013 and certified biodynamic (Demeter®) since 2014. Debudding sometimes carried out but no vendanges en vert. Leaves grass to grow every other row; uses small tractor to plough to avoid compaction of the soil. Light scrapping of the surface to aerate the soil and manage the grass. No herbicides or pesticides. Biodynamic preparations against oidium and mildew. Biodynamic compost used. Because they are in the south of Champagne, harvest earlier than in the north and by hand. Sorting out the grapes in the vineyard. 50 hectos per hectare.
Vinification
Pressed by old vertical 400kg Coquard press. Every task in the cellar is done by gravity. Natural indigenous yeasts only used. Vinification with no sulphur since 2013. First fermentation averages 11% with no chaptalisation. 100% of the wine comes from one vintage; no reserve wine used. The wine is aged for 9 months in 5 to 7 year old 228L barrels and 600L demi-muids. Malolactics completed 100%. Neither fined nor filtered. Bottled off with just 20 to 22 g/l of sugar (the norm is 24 g/l) to give a finer, more gentle mousse. Aged under cap for 22 months sur latte. No sulphur at degorgement. Disgorged with no dosage. Keeps the wine for minimum of 3 months in his underground cave before release. 2,600 bottles produced.
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