Champagne Lelarge-Pugeot, Les Meuniers de Clemence, Extra Brut 1er Cru

This stunningly poised and textured Champagne has a rich and nutty palate complemented by a lime freshness, long with a lovely purity of flavour.

Producer Note

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 Lelarge-Pugeot follows a philosophy of minimal intervention in the winery and their handcrafted wines are poised, elegant and a true reflection of the Vrigny terroir.

Vineyard

Made from 100% Pinot Meunier, which is something of a rarity in Champagne. Lelarge-Pugeot's vineyard is spread over 42 distinct parcels in and around the Premier Cru village of Vrigny and is farmed according to organic and biodynamic methods. The vineyard comprises eight hectares and the vines grow over gently rolling hills at altitudes of 150 metres above sea level. The grapes for this cuvée come from a blend of four of the parcels from Vrigny Premier Cru, where the soils are sandy loam and calcareous marls. The Pinot Meunier vines are pruned according to the Cordon method, restricting the yields and concentrating the flavours. The vineyard is ploughed by horse during the year, 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.

Winemaking

The grapes were pressed using a pneumatic press, followed by a long "débourbage" or settling period. A small amount of sulphur was added prior to the fermentation. Alcoholic fermentation took place in stainless steel tanks using their "pied de cuve", which is a technique used in natural winemaking to employ natural yeasts. A small batch of must is used to start a spontaneous fermentation using indigenous yeasts, once this has been deemed successful, this “pied de cuve” is then added to the remaining must to start the fermentation process. Following fermentation, this cuvée underwent natural malolactic fermentation and was bottled the following April. The wine spent four years ageing on its lees in bottle.

Tasting Note

This stunningly poised wine has a crisp palate which is beautifully balanced by intense fruitiness; it is full of green apple and lime juice. A mineral texture and a creamy mousse character lingers on the endless finish.

Serving Suggestions

A great match with spicy seabass and truffle fries.

Grape

Pinot Meunier 100%

Awards

Top 100, Wine Merchant, 2018