Champagne Fleury, Blanc De Noirs Brut, Champagne, France

Producer Profile

Champagne Fleury was founded in 1895 in Courteron in the heart of southern Champagne region of the Côte des Bar, sitting among the clay-limestone hillsides formed in the Kimmeridgian period by the first tributaries of the Seine.

The family’s passion for viticulture has been fuelled by the growth of Biodynamic principals, to be respectful of the natural order of things, the heritage of the terroir and to be costodians of the terroir, keeping it in balance and to unearth its mysteries with minimal impact. Under the skill, guidance an wisdom of Jean-Pierre, three of his children continue to keep the mission going. Innovation has always played a key role in the Fleury family. Each generation has had to produce novel approaches during difficult times. Emile Fleury was audacious enough to graft the first Pinot Noir vines in the region after the devastating phylloxera invasion in the early 20th century. When the economic crisis hit in 1929 his son Robert Fleury saved his small vine-growing business by venturing into champagne production. In doing so he became one of the first “grower-producers” of the southern Champagne region. In 1970 Jean-Pierre Fleury took over and in 1989 he was the first to apply biodynamic practices to the vineyard; only partly at first and then entirely in 1992. Jean-Sébastien is also at the heart of innovation at the domain, experimenting with grafting techniques, as well as reintroducing horses to work on certain plots. He has installed a “gallery of casks and barrels” to utilise and created the first sulphur-free wines of the domain. Equally, Benoît is currently experimenting with massale selection and agroforestry as new ways of cultivating the vines in symbiosis with an adapting environment.

Viticulture

Originally created in 1955 by Robert Fleury, the name was changed of the classic cuvée to “Blanc de Noirs Brut” in 2010. Every new vintage is added to the previous vintage to create a perpetual reserve in large casks, a process also known as the “Solera” method. The cuvée is then aged “sur lattes” for four years.

Winemaking

The final blend consists of 75% from the current vintage combined with 25% carefully selected reserve wines, enhancing complexity and balance. The primary fermentation takes place in temperature-controlled stainless steel tanks to preserve freshness and precision, while the reserve wines are fermented in traditional wooden tuns, adding subtle texture and depth. Malolactic fermentation is carried out to soften acidity and round out the palate. The dosage is set at 4.9 g/l, providing a delicate touch of sweetness that harmonizes with the wine’s natural vibrancy.

Tasting Note

This 100% Pinot Noir cuvée shines with pale golden hues and a fine, persistent mousse. The nose is both refined and expressive, offering subtle layers of white peach, citrus blossom, and iris petals. On the palate, it is bright and finely chiseled, with a lively structure that frames the fruit. Notes of stone fruit and delicate florals carry through to a clean, extended finish, leaving a lasting impression of purity and finesse.

Food Matching

Supreme of guinea fowl with morels, duck breast with Epoisses sauce, rice pudding chestnuts and figs.