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Champagne AC Extra-Brut, Les 7
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  • 292. Champagne AC Extra-Brut, Les 7

    Laherte Frères

    18% Pinot Meunier, 18% Chardonnay, 17% Pinot Blanc, 15% Petit Meslier, 14% Pinot Noir, 10% Fromenteau, 8% Arbanne (12.5% alc.)

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    A unique champagne made from a solera system (or perpetual reserve) started in 2005 of seven older Burgundy barrels from which 40% of reserve wines are pulled off annually to add to 60% of wines of the year. The young vines here were complanted by Thierry Laherte and are tended bio-dynamically. From a base year of 2012 and with malos blocked this was disgorged by hand in December 2015 with a 4g/l dosage. Complex and harmonious champagne, with a mix of chalky minerals and truffles on the nose, it is subtle and restrained, with a savoury, earthy note on the finish. For drinking now to 2019.

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Further details
Winemaker
Thierry, Christian and Aurélien Laherte.
Location
Villages of Chavot and Mancy (Marne).
Size of domaine
10 hectares of which this cuvée comprises 0.35ha.
Grape
Seven grapes : 18% Pinot Meunier, 18% Chardonnay, 17% Pinot Blanc, 15% Petit Meslier, 14% Pinot Noir, 10% Fromenteau, 8% Arbanne. Vines planted in 2003. Massale selection from family vineyard on 41B rootstock, 8.500 vines per hectare, trained Cordon and Guyot.
Terroir
Clay and limestone. 170m above sea level. North and North/East aspect on 5° slopes. Soil is 50cm.
Viticulture
Debud, no vendanges en vert. Soil ploughed with a crawler and a tractor. Allow grass to grow from the beginning of July, cutting it back only when it becomes too vigorous. Copper, infusion of plants and sulphur are used against oidium and mildiou. Organic compost used during Winter. Manual harvest. Yields are 40 to 70hh depending on vintages.
Vinification
Traditional press. Natural indigenous yeasts only. 1st fermentation has given an average of 10.5% alcohol, so just a touch of chaptalisation necessary. Vinification in 10 to 25 year old barrels at 12°C-20°C for 10 days up to 2 months. No malolactic fermentation for the wines coming from the main vintage. Malolactic can happen for the wines left in the solera. Elevage on fine lees for 7 months for the wines coming from the main vintage (20 months for the wines in the solera). No racking. 45% reserve wine is used. The wine is neither fined nor filtered. 24g/l of sugar used for the secondary fermentation. 24 months sur latte. 4g/l of MCR used for dosage. Kept in cellars for further 6 months post degorging. 3.300 bottles produced.
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