Description

ABOUT THE PRODUCER:
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 successfully led the house for over 30 years. Carol Duval-Leroy was the first and only woman to date to be appointed president of the Association Viticole Champenoise. Now, her three sons, Julien, Charles and Louis follow in her footsteps and continue the house spirit. 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.

THE VINTAGE:
2008 was one of the best vintages of the decade. The Champagnes of 2008 are classically styled, with a rich concentration framed by wonderful freshness.

ABOUT THE VINEYARD:
The Chardonnay grapes from the six Grand Cru villages of the Côte des Blancs: Le Mesnil sur Oger, Oger, Avize, Cramant, Chouilly ,Oiry and Vertus in Premier Cru with parcels of Barilliers, Faucherets and les Monts Ferrés. Duval-Leroy was one of the first Champagne houses to be HVE3 certified, and a multitude of sustainable practices are employed. Measures are taken to combat the run-off of rainwater to limit the pollution of both underground and superficial water; grass cover crops are grown and processes to combat soil erosion are employed. Biodiversity is positively encouraged; sustainable fertilisers are used, and sexual confusion of predators takes place instead of insecticides. The plots and weather conditions encountered are carefully monitored, with soil testing and cartographic, computerised methods in place for full traceability of products used in the plots. Above all, preventative measures are in place to minimise the use of products, which, if necessary, are carefully chosen to have the least impact on the environment. The grapes are hand-harvested.

THE WINEMAKING PROCESS:
The grapes were fermented with selected yeasts in stainless steel tanks at 18°C and underwent malolactic conversion. This cuvée did not have any lees contact, to retain balancing freshness. 4% was matured in second passage French oak, adding subtle richness and complexity. Following natural clarification and stabilisation, the wine underwent secondary fermentation in bottle where it matured. Dosage: 4g/l.

OUR TASTING NOTES:
Refreshing and elegant, with rich aromas of floral notes, blood orange and roasted almonds. The palate shows great depth, a fine structure and wonderful minerality.

GRAPE VARIETY:
Chardonnay 100%.