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Champagne Blanc de Blancs AC NV Brut Nature
  • 288. Champagne Blanc de Blancs AC NV Brut Nature

    Laherte Frères

    100% Chardonnay (12.5% alc.)

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    Aurelien makes this really good b de b from mid-slope vineyards in Chavot and Epernay where the vines average 32yo. It comes from a blend of 50% 2014, 35% 2013 and 15% 2012 and was oak aged in a mix of foudres and barrels with no malos. The reserve wine helps to give an extra richness and depth to the wine – it has good weight of fruit and on the palate there is a nice play between a marrowy, protein quality, a structure that comes from clay soils, good tension and a brisk saline depth from the chalk. 93 points Antonio Galloni. 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 and Epernay (Marne)
Size of domaine
10 hectares of which this cuvée comprises 4ha.
Grape
10 to 60-year-old vines, massale selection from family vineyard and clonal selection on various rootstocks (41 B, SO4 and 161 49), 8,500 vines per hectare, trained Cordon de Royat and Chablis.
Terroir
Fine clay and soft limestone. 180m above sea level. Various aspect on 5 to 45° slopes, mostly east & south facing. Soil is 10m to 80m 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 and sulphur are used against oidium and mildew. Organic compost used during winter. Manual harvest. Yields are 40 to 70hl.
Vinification
Traditional Coquart press. Settling of the juice over 10 hours. Natural indigenous yeasts for barrels and foudres. Chaptalisation only if necessary. Vinification in a mix of 228L barrels (5 to 15 years old) and foudres at 18°C for 2 weeks to 3 months. Malolactic fermentation is partially completed. Elevage on fine lees for 7 months. No racking. 50% reserve wine is used (from the previous vintage – the reserve wine is kept in barrels for 19 months). The wine is not fined but lightly filtered. 24g/l of sugar used for the secondary fermentation. 20 months sur latte. 3 degorgements per year. Zero dosage. Kept in cellars for a minimum 6 months post degorging. Diam corks. Average 30,000 bottles produced per year.
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