Duval Leroy Champagne Brut Premier Cru NV (Champagne, France) - [WS 92] [RP 91]

Duval Leroy Champagne Brut Premier Cru NV
(Champagne, France) - [WS 92] [RP 91]


Regular price $88.00 Sale price $79.99 Save $8.01
/

Buy one get one 50% off! (discount added in cart)
WS92 RP91
Size
Only 4 items in stock!
Notes from the Winemaker:

From 1911, when the vineyard classification became official, Raymond Duval-Leroy, with the desire to pay tribute to his predecessors, created 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 in the Grande Vallée de la Marne, Montagne de Reims and Côte des Blancs regions.
During the first tasting sessions, Raymond Duval-Leroy distinguished an aroma of white flowers evoking the scent of the "vine flower" in June. This led to the birth of "Fleur de Champagne".
Elegant and well-structured, it is veiled with fine, satiny bubbles. Bringing together a long, well-balanced taste and a cultivated, distinguished character, this champagne is a harmonious prelude to a delicious meal. Derived from a lively cuvee, o lofty, fragrant source with a hint of minerals, it will capture the memories of shared emotions for a very long time.

Ratings & Reviews



92 Points - Wine Spectator Magazine:
"This mouthwatering Champagne presents a tightly meshed mix of blackberry coulis, lemon meringue pie and candied ginger flavors on a finely detailed mousse, underscored by a rich skein of ground spice that unwinds and lingers on the racy finish. Drink now through 2022. 20,000 cases made." - AN (Nov. 2017)

91 Points - Robert Parker:
"The NV Brut Premier Cru is a blend of 70% Chardonnay and 30% Pinot Noir (with 15% of reserve wines) from the Côte des Blancs, Montagne de Reims and the Vallée de la Marne. Pure, bright and fresh on the lovely aromatic nose, this is a very delicate, round, fruity and elegant Brut with good intensity, structure and juicy length. Disgorged in October 2016, tasted in November 2017." - Stephen Reinhardt (Nov 2017)