Duval-Leroy : Blanc de Blancs Prestige Premier Cru Millésimé 2008

Characteristics and tasting advice for Duval-Leroy's Blanc de Blancs Prestige Premier Cru Millésimé 2008

Tasting

Color
The color presents an elegant gold.

Nose
The nose reveals a refreshing aromatic complexity where notes of white flowers such as jasmine, aromas of blood oranges and delicate touches of roasted almonds intertwine.

Palate
On the palate, this champagne reveals great depth, both tense and mineral. The lively attack gradually evolves towards a silky texture, finely structured, with a subtle woody touch.

Food and wine pairings

This exceptional champagne will pair perfectly with pan-seared scallops with citrus or a fresh goat cheese like Valencay.

Service and aging

To fully appreciate the qualities of this champagne, serve it between 8°C and 10°C.

Other characteristics

This Brut champagne, with its moderate dosage of 3 g/l, also stands out for its significantly reduced sulphite content, corresponding to about a third of the maximum allowed threshold.

An exceptional vintage champagne combining richness and freshness

The property

Located at the tip of the Côte des Blancs in Champagne, the Maison Duval-Leroy has made it a point of honor to respect its 3 core values since its creation in 1859: protect, perfect and transmit. Highly committed to the environment, Maison Duval-Leroy offers champagnes that fully express their terroir. Elegance, minerality and luminosity define the champagnes of Maison Duval-Leroy, recognized for their great aromatic complexity and structure.

The vineyard

This champagne comes from the plots of 6 Grands Crus of Maison Duval-Leroy. The vines, with an average age of 35 to 45 years, are certified HVE level 3 and Sustainable Viticulture in Champagne, just like the entire vineyard of Maison Duval-Leroy.

The vintage

2008 stands out as an exceptional vintage in Champagne, marked by great richness and remarkable freshness, giving birth to bottles of rare depth and complexity.

Vinification and aging

The alcoholic fermentation is carried out at low temperature, followed by a malolactic fermentation. The clarification is natural, without animal or vegetable fining. A part of the wine (4%) is aged in wooden barrels for 9 months, bringing complexity and structure. Having benefited from 17 years of aging, including 15 years on fine lees, this champagne thus reveals exceptional complexity, richness and finesse.  

Grape varieties

Chardonnay (100%)