Champagne Laherte Freres, Les 7 Brut Nature NV


  • Type:


  • Grape:

    Field Blend

  • Country:


  • Grape Blend:

    10% Pinot Gris, 18% Chardonnay, 18% Meunier, 15% Petit Meslier, 8% Arbanne, 14% Pinot Noir, 17% Pinot Blanc.

  • Region:


  • Vegan:


  • Area:


  • Organic:


  • ABV:


  • Winemaker:

    Aurelien Laherte

  • Bottle Size:


In Stock


The Les 7 is made from the same varieties that the Champenois' ancestors had cultivated many centuries ago. Working methods and grape varieties were different at that time. However, they found those lost grape varieties again on old plots and have set about  recreating a former plot, allowing us to taste a wine of Champagne with the same profile as those made 250 years ago.

It is one of the most intriguing wines in the range. Citrus, orchard fruit and floral notes abound as this crystalline, taut Champagne reveals its stunning beauty. Les 7 is finished with no dosage, but there is more than enough natural richness to keep the wine in balance. I loved it. - Antonio Galloni

  • Production Notes
  • Producer
  • Critics Reviews

All of the grapes are picked up by hand when fully ripe, then put in a traditional press. Natural alcoholic fermentation takes place in barrels. There is no malolactic fermentation in this cuvee. Ageing on lees takes place for 6 months with regular lees stirring. The wine is non-vintage with the wines being drawn from what can only be described as a solera system. All bottles are disgorged by hand with a dosage of 4 g/l - Extra-Brut.

Aurelien Laherte is part of a dynamic, young generation of vignerons making waves in Champagne and producing a fine array of terroir-driven Champagnes using a natural approach to viticulture and winemaking. Along with his high school friend Raphael Bereche  another star in the region - Aurelien founded the Terres et Vins group of Champenois producers in 2009. This group taps some of Champagne's more progressive and like-minded producers, including Agrapart and Marie-Courtin, among others.

The Laherte family has a long history in the region. Founded in 1889 by Jean-Baptiste Laherte, the estate was originally made up of vines primarily in the village of Chavot. Fourth generation vigneron Michel Laherte expanded the family estate which then covered about five hectares. With his wife Cecile, the two young vignerons modernized the press and tanks, but soon realized that too much modernity such as the use of herbicides and pesticides would prevent full terroir expression in the wines.

They began working the soils, gently vinifying the juices, and remaining humble and patient as the wines developed. This philosophy is the foundation of the estate and has endured through the generations. Today, under the direction of Aurelien Laherte who took over in 2005, the estate has become one of the most progressive and dynamic 'rising stars' in the appellation. Like many of Champagne's top practitioners, the estate has begun to produce a series of tiny production, single-vineyard/single vintage cuvees (around 3000 bottles each) from some of their most unique and expressive Biodynamically-farmed parcels.

These wines are all vinified in used Burgundy barrels, without malolactic fermentations, and are bottled without fining and filtration. They are then finished with little or no dosage so as to not mask the individuality of the underlying terroirs. But the mainstay of the Laherte range are the Brut, Extra Brut and Rose, which are called Ultradition (see descriptions below).

Aurelien has also initiated a cuvee of super racy and mineral-driven Blanc de Blanc done in Brut Nature from chalky soils in and around Chavot. The Laherte vineyards are situated largely in the Coteaux Sud D'Epernay, an interesting sub-region sandwiched between the Cotes des Blancs and the Vallee de la Marne, with pockets of soils that greatly resemble these two fine and geologically diverse regions. The vineyards themselves total 10.5 hectares (over 75 separate parcels),seven of which are farmed biodynamically and certified organic, with the rest farmed either 'uncertified organic' or at least sustainably.

Great lengths are taken to ensure each vine fully expresses itself and the underlying terroir. A team of ten,including aunts, uncles, and cousins, works throughout the year (in accordance with the lunar calendar) to employ techniques such as plant infusions to improve the vine's natural defense system, and high foliage to encourage photosynthesis and thus, balanced maturity.

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