Grand Cru - 2017
Benoît Lahaye
4.40 / 5.0
- Type
- white sparkling, extra-brut
- Region
- Champagne AOC, France
- Producer
- Benoît Lahaye
- Vintage
- 2017
- Disgorged
- 2022-09
- On lees
- 60 months
- Grapes
- Chardonnay, Pinot Noir
- Alcohol
- 12
- Sugar
- 3
- Price
- 3033 UAH
- Cellar
- not available
Ratings
4.40 / 5.0·750 ml·@Wix Kyiv Office · 2023 wrap-up
The anticipation and patience in waiting a year to re-taste this wine seem to have been well rewarded! The intense bouquet is rich with fried sesame, baked apple, notes of Jerez, a generous dollop of butter, chausson aux pommes, and lemon tart. The aftertaste is where this wine truly shines - long, delicate, and evolving, it's a testament to its quality and craftsmanship. Such a beautiful experience can indeed be heartwarming and overwhelmingly delightful. My pants are wet. Kudos to Benoît Lahaye for that!
Wine #8 on 2023 wrap-up event.
4.40 / 5.0·750 ml·@One Tea Tree · Classy Bubbles Vol. 2
Exciting Champagne from Bouzy. It is intense, complex and multilayered. The bouquet is full of mushrooms, Jerez, nuts, bruised apples, chaussons aux pommes, lilac flowers, lemon tart, pickles, and smoke. It's fascinating to witness how it reveals with time. It has a great volume, almost full body and a long and evolving taste.
Wine #3 on Classy Bubbles Vol. 2 event.
Benoît Lahaye
Benoît Lahaye is among those few daring growers that practice certified biodynamic farming in a Champagne erratic climate. After taking responsibility for the family estate in 1993, Benoît systematically moved towards organic (certified in 2007) and biodynamic practices (certified in 2010). His Burgundy horse, named Tamise, helped him on this road (no pun intended). You can see them together in many photos online.
Today (at least in 2021) Benoît Lahaye owns 4.8 hectares, which are planted to 88% pinot noir: three hectares are located in the pinot noir epicentre of Bouzy; one - in Ambonnay; and tiny parcels in Tauxières-Mutry and Vertus.
Since 2012, all base wines are fermented in 205-litre barriques of between new and 15 years old. Interestingly, Benoît emphasises that his style is not oxidative, preferring to leave oxidative development to occur in the bottle. He also experiments with small tanks, egg fermenters and Tuscan amphorae. Only indigenous yeast is used for fermentation. Full malolactic fermentation is used since 2008 to enhance complexity and permit the reduction of .