Champagne Ruppert-Leroy, Papillon Brut Nature Blanc de Noirs 2014

£62.00

  • Type:

    Sparkling

  • Grape:

    Pinot Noir

  • Country:

    France

  • Grape Blend:

    Pinot Noir 100%

  • Region:

    Champagne

  • Vegan:

    No

  • ABV:

    12%

  • Winemaker:

    Emmanuel and B�n�dicte Ruppert-Leroy

  • Bottle Size:

    750ml

Tasting Notes

Expect a bright dose of white and red fruits, with savory, salty notes carrying the bright finish.

  • Production Notes
  • Producer
  • Critics Reviews

This cuvee of 100% Pinot Noir is fermented with natural yeasts and bottled without fining or filtration. The wine ages in a combination of barriques and 500 litre barrels for 9 months where malolactic fermentation takes place, before ageing on lees in bottle for around 18 months.

The Aube is Champagne's frontier, the place where a new generation of vignerons are pursuing unique visions of how to express their terroirs, unconstrained by conventional wisdom. The embodiment of this pioneering spirit can be found in Gerard Ruppert and his daughter Benedicte Leroy. Their magical Champagnes are the result of a special site, farmed organically for the past thirty years, and methods developed through a strong empirical sense and the courage to experiment. The Ruppert-Leroy farm lies at the southeastern limit of the appellation, outside the small village of Essoyes, just five kilometers from the border with the Cote d'Or. Literally in the middle of nowhere, it is about as far from Reims and its big houses as a Champagne producer can be. Much of the fruit produced here is sold to the local cooperative or very quietly to the Marne's grandes marques. Yet, if there is any place in the Aube that is best suited for the Burgundy with bubbles philosophy of the region's best growers, it is here. And that ethos is exemplified by the striking terroir expression of Ruppert-Leroy's Champagnes. Their story begins in the 1970s with Gerard Ruppert, a back-to-the-lander armed with a doctorate in philosophy. Ruppert began tending a half-hectare of vines near Essoyes organically, at a time when much of Champagne's land under vine was heavily treated with chemicals and fruit quality had little importance. Gerard sold his grapes to the local cooperative, but approaching retirement, he offered them to his daughter Benedict Leroy. Leroy jumped at the chance to shepherd the wine from vine to bottle and quit her job in order to devote herself full time to the domaine.Although new to making Champagne, the fruit they worked with was impeccable, thanks to Gerard's decades of organic viticulture. As Benedicte says, The quality of our wine comes directly from the quality of the grapes we have, a direct result of their focus on keeping their soil and vines naturally healthy. Several years ago Benedicte took the next step, converting the vineyards to biodynamic farming, which led to a visit from a giant of France's natural wine movement, Pierre Paillard. A contemporary of the father of vin naturel, Beaujolais Jules Chauvet, Paillard suggested they visit another natural wine legend, the Jura's Pierre Overnoy. Gerard and Benedicte, unaware of Overnoy's stature, simply went and knocked on his door. Overnoy proved extremely generous with his time, explaining and demonstrating his approach through conversation and wine; through these mediums father and daughter began to understand how he captured the magic of his terroir in the bottle.While mentored by Overnoy and Aube icon Bertrand Gautherot of Vouette et Sorbee, Gerard and Benedicte have ultimately found their own way, experimenting relentlessly to find what is best for their wine. This includes everything from length of levage and minimizing sulfur use to radical ideas of their own. They've constructed a new winery of brick with a wooden roof and wood and straw insulation so that the wines can breathe as much as possible during aging. And they are using a very lightweight tractor to transport the grapes to the winery as gently as possible. This allows them to reach the pressoir completely intact, avoiding pre-fermentation oxidation and lowering the need for sulfur.

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