Champagne Fleury Blanc de Noirs Brut NV

AT FIRST SIP- Praline, salted apple slices, apple blossom and fresh almond. Dry style and lovely tension.  Acidity is flowing and seeps through the apple flesh texture on the palate, leaving you with a faintly fruity, mostly saline finish. AFTER A FEW- An effortlessly sexy ‘model off-duty’ vibe.

$85.00

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AT FIRST SIP- Praline, salted apple slices, apple blossom and fresh almond. Dry style and lovely tension.  Acidity is flowing and seeps through the apple flesh texture on the palate, leaving you with a faintly fruity, mostly saline finish. AFTER A FEW- An effortlessly sexy ‘model off-duty’ vibe.

About This Wine

An excellent example of how the Aube Champagnes can upstage Marne Blanc de Noir! This 100% Pinot Noir is sourced from the Fleury's own biodynamically certified vineyard in the Cote des Bar (southern Aube). vinified in enamel lined tanks, with the reserve wines having been aged in large 60hl Foudre. 

The expression is dry and chalky with an almond balance. Low(ish) dosage around 8g/l, this is a value gem from a region based on luxury.

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Once your payment has been approved, we will book your delivery in through Sendle via either Couriers Please or FastWay / Aramex, for next available pickup. Please allow 4-5 days for most metro areas and up to 10 days for more remote places, (although delivery may occur sooner than quoted). Please note that wine will only be delivered to persons over 18 years of age. You will receive an email notification once your order has been dispatched.

Based in the Couteron, Cote des Bar, Jean-Pierre Fleury was ahead of the celestial curve practicing biodynamics as early as 1989. His son, Jean-Sebastien continues his fathers flair for exploration with continuous trialling of new techniques in both the vineyard and winery. 
Their style has become one of the most respected in the Aube wth their careful oak use and bespoke to cuvee malolactic fermentation. They also are very careful with sulphur, adding only at disgorgement. Reducing oxidation is key to the Fleury's style and through experimenting with sulphur, they found that adding it at the press reduced purity of fruit significantly. 

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