Champagne Extra Brut Blanc de Blancs AOC Les Grandes Crayeres 2020 Laherte Frères

What kind of wine is it

Les Grandes Crayeres Extra Brut by Laherte Frères is a Champagne Blanc de Blancs made exclusively from Chardonnay grapes from the Côte des Bar. Its profile is dry and precise, with pronounced freshness and a distinct mineral note due to chalky soils. The choice of wooden fermentation and extended lees ageing provides aromatic depth and persistence, while maintaining a taut and linear palate, making it suitable both as an aperitif and at the table.

Where does it come from

The grapes come from the Côte des Bar, in the southern part of the Champagne production area. Here, vineyards grow on chalk-rich soils, which are expressed in the glass as mineral and savoury sensations. This origin supports a crisp expression of Chardonnay and a dry, defined flavour profile.

How is it made

Vinification includes alcoholic fermentation in wooden barrels, followed by a second fermentation in the bottle according to the Traditional Method. The Champagne then ages on the lees for a long period, building complexity and continuity of flavour without losing precision. The result is a fine perlage and elegant structure, in line with the Extra Brut style.

Tasting notes

In the glass it appears straw yellow, with a fine and persistent perlage. On the nose, notes of green apple, lime, and lemon stand out, accompanied by hints of pastry, light spices, and a touch of iodine. On the palate, the bubbles are precise, the sip is fresh and mineral, and the finish is long, dry, and pleasantly savoury, with citrusy notes returning.

Food pairing

At the table, it pairs effortlessly with fish, shellfish and seafood dishes, where freshness and salinity provide a clean palate and enhance the quality of the ingredients. It is also a great match for refined appetizers and delicate white meat dishes, thanks to its fine perlage and dry style.

When to serve it

It is ideal when you want a dry and clean-cut Champagne, perfect as an aperitif or throughout a meal. Serve it well-chilled, ideally between 8 and 10 °C, in a tulip glass to enjoy the aromas without dispersing the perlage. The wooden fermentation and extended lees ageing mean it can be enjoyed right away for its vibrancy or cellared for more evolved nuances.