Henri Lebrun, winegrower, musician, and music teacher, is considered one of the pioneers of our family estate. Descended from a long line of winegrowers, he dedicated his life to cultivating the vines and crafting champagnes that truly reflect their terroir. At that time, champagne production was still highly artisanal. Henri Lebrun played a key role in structuring the family business and developing a unique identity, focused on quality and consistency.
Nose
The wine opens with orchard fruits and notes of fresh peach extending into candied pears. It reflects the sun-drenched vineyards, true to the spirit of Cramant. There is a beautiful expression of lees aging in the cellar, driven by toasted almonds against a creamy, pastry-like background.
Mouth
The effervescence is finely textured. Ample and structured on the palate projecting a ripe broad freshness. The chalk sensation gives a brightness to the palate. The retro-nasal finds toasted almonds candied lemons and spiced pears. The slight bitter after taste provides remarkable depth. The persistence in the mouth is long and distinctive. This wine can be enjoyed now and will develop over the next decade.
Julia Scavo, 3rd best sommelier in Europe in 2017
Discover the recipe by Julia Scavo, 3rd best sommelier in Europe
Salmon tartare with mango puree, lemony fennel carpaccio, and lemon whipped cream.
A simple, natural tartare coated in mango coulis, lemon juice, a hint of soy sauce, and olive oil. Mandoline-sliced fennel glazed with lemon and olive oil, topped with whipped heavy cream infused with lemon juice. Served with a chilled lemon and soy-infused dashi broth.
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