Description

ABOUT THE PRODUCER:
Champagne Lelarge-Pugeot is a boutique, organic grower based in Vrigny, a Premier Cru village situated in the north east of Montagne de Reims. The Lelarge family has been making wine since 1789 and Champagne since 1930. Today the estate is headed up by seventh generation Dominique Lelarge, along with his wife Dominique Pugeot and their children. The wines are dominated by Pinot Meunier due to the north eastern orientation of the vineyard. They believe in letting the grapes thrive as naturally as possible in order to express the pure essence of terroir. Biodynamic principles are practised in the vineyard and they were certified organic in 2013. Champagne LelargePugeot follows a philosophy of minimal intervention in the winery and their handcrafted wines are poised, elegant and a true reflection of the Vrigny terroir.

THE VINTAGE:
2009 was an exceptionally good year. Winter was dry, and the soils were bereft of moisture, however spring rains replenished the soil water reserves. Bud-burst and flowering took place under good conditions. In August, the weather saw warm, sunny days and cool, refreshing evenings, with dry conditions reducing disease pressure in the vineyards. The resulting Champagnes display rich, ripe fruit characters reflecting the warm year with excellent balancing acidity.

ABOUT THE VINEYARD:
The grapes come from old vines in the Premier Cru lieux-dit of Les Côtes Chéries in the village of Vrigny. The vineyard is farmed according to organic methods. The soils are sandy loam and calcareous marls. The Chardonnay vines are pruned according to the Chablis method, with the reds according to the Cordon method. The vineyard is ploughed by an old lighter tractor to prevent soil compaction, allowing the top layers of soil access to oxygen and boosting the overall health of the soil, vines and grapes. Grasses and plants are used between the vine rows to impart valuable nutrients to the soil. Harvested by hand.

THE WINEMAKING PROCESS:
The grapes were pressed using a pneumatic press, followed by a “débourbage” or settling period. The alcoholic fermentation took place in stainless steel tanks with inoculated yeasts. Following fermentation, this cuvée underwent natural malolactic conversion and spent six months on the lees. The wine was racked at the end of the following March and bottled in April 2010. The wine spent 10 years ageing on its lees in bottle.

OUR TASTING NOTE:
An elegant 2009 Champagne showing complexity and depth with rich notes of orchard fruits complemented by smoky and nutty nuances through to a delicious and everlasting finish.

GRAPE VARIETY:
Pinot Noir 34%, Chardonnay 33%, Pinot Meunier 33%.