# AR Lenoble Grand Cru Chouilly Blanc de Blancs Brut (NV)

- **Producer:** AR Lenoble
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €75
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** citrus, green fruit, stone fruit, cream, pastry, brioche, butter, biscuit, honey, almond, hazelnut

## About this wine

AR Lenoble Grand Cru Chouilly Blanc de Blancs Brut is a non-vintage Champagne made exclusively from Chardonnay grapes grown in the Chouilly Grand Cru appellation. The AR Lenoble estate, a family-owned property for over 100 years, emphasizes a philosophy of time, biodiversity, and terroir expression. Chouilly is recognized for its high-quality Chardonnay vineyards, contributing to the wine's character. This bottling is a testament to the producer's dedication to extended aging and sustainable viticulture.

## Interesting facts

- AR Lenoble ages its wines for a minimum of seven years, significantly longer than the Champagne average.
- The estate uses a perpetual reserve created in 2000 to maintain consistency and complexity.
- Chouilly is one of only 17 Grand Cru villages in Champagne.
- AR Lenoble's vineyards are certified 'Haute Valeur Environnementale' (HVE).

## Food pairing

The wine's inherent freshness and minerality cut through rich and creamy dishes, while its subtle complexity complements delicate seafood and poultry. The Brut style allows the flavors of the food to take center stage.

## Wine making process

AR Lenoble Grand Cru Chouilly Blanc de Blancs Brut is produced using 100% Chardonnay grapes. The winemaking process begins with the selection of only the cuvée, the first pressing of the grapes. Primary fermentation typically takes place in stainless steel. A significant aspect of AR Lenoble's approach is the extended aging of reserve wines, often in corked magnum bottles, for up to four years before blending. The final wine undergoes a second fermentation in the bottle, followed by a minimum of three years of aging on lees in the cellar. The dosage is kept low, adhering to the Brut classification.