Laherte-Freres Blanc de Blancs NV Grower Gift Pack

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The Pack
1 x Champagne Laherte-Freres Blanc de Blancs NV
1 x Champagne 'A Secret History' by Robert Walters
1 x Join the Revolution Tote Bag

The Book
CHAMPAGNE A SECRET HISTORY: A NEW BOOK ON CHAMPAGNE the most refreshing, pretension-pricking, myth-busting and amusingly un-frothy book on the subject I've read. ANDREW JEFFORD In the tradition of Kermit Lynch's Adventures on the Wine Route, Bursting Bubbles is a wonderful and informed exploration of the best grower Champagnes and the characters who make them. It shatters old myths and reveals new truths, making Champagne - the place and the wine - as intriguing, beautiful and magical as ever. ANDREA FROST

The Wine
2015 base with 50% reserve wines, disgorged April 2017. This striking, racy, crunchy Champagne is 100% Chardonnay from the family’s most mineral soils in Chavot, Vaudancourt, Voipreux and Épernay-all sites that are biodynamically farmed. These vineyards are very rich in chalk and limestone but there is also marl (chalky clay), flint and schist. This ‘chalkiness’ explains the wine’s intensely pungent minerality (energy, freshness) and zingy, citric lines while the clay content gives fruit weight and texture. The current release is based on 2015 with a high 50% reserve wines from the two previous vintages. It has been aged for just over two years in bottle following a first fermentation in large cask and epoxy-lined tanks. Like all Laherte’s Champagne, this was disgorged ‘à la volée’, which means by hand.

The Review
ANTONIO GALLONI | VINOUS.COM | 93 POINTS
“One of the many highlights in this range, the NV Brut Nature Blanc de Blancs is pure class. Tension, energy and mineral-drenched drive are the signatures. Chalk, slate white pepper and citrus notes open up in the glass, but it is the wine’s crystalline precision and purity that are front and center. Underlying beams of salinity lend further drive to the intense, salivating finish. The Blanc de Blancs is fermented in barrel with some lees stirring, but partially blocked malolactic fermentation and bottling with no dosage preserves a good bit of sizzle.”