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Champagne AC NV Brut, Ultradition
  • 287. Champagne AC NV Brut, Ultradition

    Laherte Frères

    60% Pinot Meunier, 30% Chardonnay, 10% Pinot Noir (12.5% alc.)

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    This is a subtle amalgam of the domaine’s holdings. Based on the 2013 vintage (60%) and 2012 (40%), the wine was initially aged 50% in cuve and 50% in oak (recent foudres and fûts from three to 15yo) and 60% of the malos were completed. It was given 22 months bottle age and disgorged with 6.5g/l dosage in April 2016. On the nose this gives complex notes of citrus zest, fresh baked bread, chalky tones and floral notes typical of a cuvée based around pinot meunier. There is a good depth of red fruits with floral and saline notes on the palate and it has a supple texture and a refreshing finish. For drinking now to 2019.

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Further details
Winemaker
Thierry, Christian and Aurélien Laherte.
Location
Different parcels in different villages around Chavot-Courcourt (Marne): Chavot, Mancy, Morangis, Le Breuil, Boursault, Moussy and Vaudancourt.
Size of domaine
10 hectares of which this cuvée comprises 6ha.
Grape
60% Pinot Meunier, 30% Chardonnay and 10% Pinot Noir. 30 years old on average, massale selection from family vineyard and clonal selection for the youngest vines (i.e. 10 to 30 years old) on various rootstocks (41 B, SO4 and 3309), 8.500 vines per hectare, trained Cordon and Chablis.
Terroir
Clay and limestone. Silty. Chalky. 170m above sea level. Various parcels. Various aspect on 2 to 25° slopes. Soil is 40cm to 2m deep.
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. For the parcels far away from the domaine, possible chemical treatment against mildew. Organic compost used during Winter. Manual harvest. Yields are 30 to 80hh depending on vintages.
Vinification
Traditional press. Natural indigenous yeasts for barrels and foudres, sachcromyces cerevisiae for biggest vats. 1st fermentation has given an average of 10.5% alcohol, so just a touch of chaptalisation necessary. Vinification in a mix of barrels (1 to 30 years old), foudres and stainless steel vats at 12°C-20°C for 10 days up to 3 months. Malo-lactic fermentation is partially completed (around 70% completed on average). Elevage on fine lees for 7 months. No racking. 40% reserve wine is used (from the previous vintage – the reserve wine is kept in barrels). The wine is not fined but lightly filtered. 24g/l of sugar used for the secondary fermentation. 20 months sur latte. 6 to 8g/l of MCR used for dosage. Kept in cellars for further 6 months post degorging. Around 50.000 bottles produced.
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