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|Grapes||Pinot Noir, Chardonnay|
|Vineyard/Cellar Practices||Sustainably Grown, Vegan|
Though Marie-Noëlle Ledru’s Champagnes have always been in demand, those rare bottles that remain are now collectors’ editions. After thirty-two vintages, the result of meticulous work in the vineyard and the cellar, Ledru retired from winemaking in 2016. Throughout her career, Ledru tended the vines and worked the chalky soils of the vineyards’ steep slopes herself, using no herbicides or pesticides. The wines are fermented in steel tanks and allowed to undergo malolactic fermentation because Ledru believes it is natural for wines to do so. Twice a day, she went down into the cellars and turned the bottles a quarter turn (riddling) which slowly eases the lees to their downward-facing point of departure. The bottles are also disgorged by hand. The mix of grape varieties in Ledru’s Grand Cru Brut reflects the distribution of her vineyards: 85% pinot noir from Ambonnay and 15% chardonnay from nearby Bouzy. Fermentation is done in steel tanks, and all of her wines are allowed to go through malolactic fermentation, because she believes it is natural for wines to do so. The predominance of pinot noir lends strength and elegance to this blend, with apple and hazelnut flavors threaded with a hint of smoke. Sustainably grown, vegan.