Champagne Duval-LeroyFleur de Champagne 1er Cru Brut, Champagne Duval-Leroy
Champagne, FranceVintage: NV
This is the definition of an under the radar Champagne. A Champagne house with a storied history, top-quality vineyards and award-winning products, that no one really knows about!
Refined with graceful effervescence and aromatic complexity of almond, toasted and white floral notes. Precise on the palate with a silky texture and notes of citrus and fig through to a savoury finish.
In 1911, when the vineyard classification became official, Raymond Duval-Leroy had a desire to pay tribute to his predecessors and create an exceptional wine. He was the first to work on a Champagne which would bring together Chardonnay and Pinot Noir grape varieties selected only from villages classified as Grand Cru and Premier Cru within the Grande Vallée de la Marne, Montagne de Reims and Côte des Blancs regions. The first Champagne to be certified Premier Cru, this cuvée is composed of Chardonnay (70%) and Pinot Nor (30%); the blend has remained unchanged since it was created in 1911.
During the first tasting sessions back in 1911, Raymond Duval-Leroy distinguished an aroma of white flowers evoking the scent of the ‘wine flower’ in June. This led to the creation of the cuvée named ‘Fleur de Champagne’
Whats in the bottle
Chardonnay 70%, Pinot Noir 30%
12 Mixed Bottles *
£53.96
Save £6.00
* As part of a mixed case of any 12 bottles
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Tel : 02922 337454
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Description
Champagne Duval-Leroy was founded in 1859, with the alliance of the Duval and Leroy families and has subsequently been passed down for six generations. Today, it is one of the last remaining independent, family-owned Champagne Houses. In 1991, Carol Duval-Leroy took over and today successfully leads the house, together with her three sons, Julien, Charles and Louis. Carol Duval-Leroy is the first and only woman to date to be appointed president of the Association Viticole Champenoise. Certified HVE3, the family is firmly committed to sustainable development in the vineyards and in the cellars under the watchful eye of chef du cave, Sandrine Logette-Jardin. Based in Vertus, in the heart of the Côte des Blancs, they create distinctive Champagnes of finesse and elegance, while capturing the essence of the terroir of their 200-hectare estate, which comprises 40% of Premier and Grand Cru villages in the Côte des Blancs and in the Montagne des Reims.
During the first tasting sessions back in 1911, Raymond Duval-Leroy distinguished an aroma of white flowers evoking the scent of the ‘wine flower’ in June. This led to the creation of the cuvée named ‘Fleur de Champagne’. The grapes were hand-harvested and the juice naturally clarified. Each parcel was fermented with selected yeasts at temperatures of 18°C in stainless steel tanks. The still wine underwent malolactic conversion resulting in a softer mouthfeel and the still wine did not have any lees contact, maintaining the purity of fruit. 2% of the reserve wines were aged in French oak, imparting subtle complexity.
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