La Closerie : Grand Cru Extra Brut LC23

Characteristics and Tasting Notes for the Grand Cru Extra Brut "LC23" by La Closerie

Tasting Notes

Color
The color reveals a pale, luminous golden hue, enhanced by a fine, lively and persistent effervescence.

Nose
Complex, the nose opens with aromas of crisp orchard fruits, toasted almond and white flowers. With aeration, it reveals notes of brioche, spice and citrus zest, underscored by a mineral dimension reminiscent of chalk and subtle saline touches.

Palate
On the palate, the wine offers a full texture and a lovely mineral tension. The bright, energetic acidity carries delicate stone fruit flavors. The finish lingers on saline and chalky notes, reflecting great vinosity.

Food and Wine Pairing

This champagne pairs wonderfully with raw or lightly prepared seafood, such as oysters, ceviche or sashimi. It also pairs harmoniously with shellfish, mushroom risotto or aged cheeses such as an old Comté.

Serving and Aging

Built for beautiful bottle evolution, this Grand Cru Extra Brut "LC23" will reveal its full complexity over years of cellaring.

The Mineral Elegance and Complexity of a Grand Cru Champagne by La Closerie

The Estate

The La Closerie estate, located in Gueux in the Champagne wine region, was founded in 1998 by Jérôme Prévost. Today run by Jérôme and Agnès Prévost, the estate has established itself as an unmissable reference thanks to its artisanal approach. A pioneer of environmentally respectful methods, the estate stands out for its meticulous soil work and natural vinifications. La Closerie is particularly renowned for having restored the prestige of singular terroirs through cuvées of remarkable purity.

The Vineyard

The grapes for this cuvée come from prestigious terroirs. The Chardonnay comes from the Grand Cru village of Mesnil-sur-Oger, in the Côte des Blancs, with vines planted in the 1980s through massal selection. The Pinot Noir, meanwhile, comes from the Grand Cru of Puisieulx, located in the Montagne de Reims, where the vines date back to the 1960s. These plots benefit from rigorous soil work and a cultivation approach favoring naturally low yields to ensure optimal fruit ripeness.

Vinification and Aging

The grapes are harvested by hand, followed by gentle whole-bunch pressing. Fermentation begins spontaneously thanks to indigenous yeasts in oak barrels of various sizes. The still wines are aged there for about ten months. Bottling is done by gravity, without the use of any electricity. Disgorgement takes place fourteen to eighteen months later.

Grape Varieties

This wine is a blend of Chardonnay and Pinot Noir.