Fleury Extra Brut Blanc De Noirs Fleury

Fleury Extra Brut Blanc de Noirs is a characterful grower Champagne crafted entirely from black grapes, offering depth, complexity and a dry, finely etched finish. Made by one of Champagne’s pioneering organic and biodynamic estates, it captures both the power of Pinot Noir and the finesse of the Côte des Bar. This cuvée stands out for its precision, its gastronomic style, and its ability to express terroir as much as fruit.

Tasting Notes
In the glass, this Blanc de Noirs shows a luminous, pale golden hue with a fine, persistent mousse. The nose opens with ripe orchard fruits—red apple, pear and mirabelle—layered with wild strawberry, citrus zest, and subtle notes of brioche, hazelnut and chalky minerality. On the palate, it is dry and vibrant, with the Extra Brut dosage emphasizing tension and purity rather than sweetness. Juicy red and yellow fruits are framed by a firm, Pinot-driven structure and a saline, chalk-tinged backbone. Hints of toast, almond and spice emerge with air, leading to a long, linear finish that is both mouthwatering and refined. Enjoy now for its energy and clarity, or cellar for 3–6 years to gain further complexity and a more pronounced autolytic, brioche-driven character.

Production
Fleury sources this Extra Brut Blanc de Noirs primarily from the limestone and clay-limestone slopes of the Côte des Bar in southern Champagne, where Pinot Noir thrives in a slightly warmer microclimate. The estate farms its vineyards according to strict biodynamic principles, encouraging deep root systems and healthy soils, and grapes are harvested by hand to ensure meticulous selection in the vineyard. In the cellar, gentle pressing preserves aromatic purity, followed by fermentation in a mix of stainless steel and, in some cases, neutral oak to add texture without overt wood notes. The base wines undergo extended lees aging in bottle before disgorgement, with a low Extra Brut dosage to highlight the natural balance, structure and terroir expression of the Pinot Noir.

Food & Serving
This Champagne is a superb partner for food, particularly dishes that can match its structure and dry, savory profile: think oysters, scallop carpaccio, tuna tartare, sushi, or sashimi, as well as roast poultry, charcuterie, and hard cheeses like Comté or aged Gouda. Serve well-chilled but not icy, ideally at 8–10°C (46–50°F), to allow the aromas and texture to fully express themselves. A brief 10–15 minutes in a decanter, or simply opening the bottle a little before serving, can help the wine unfold its more complex, nutty and autolytic nuances.

Producer
Founded in 1895 in the village of Courteron in the Côte des Bar, Champagne Fleury is widely regarded as a trailblazer for organic and biodynamic viticulture in the region. The family-run estate was among the very first in Champagne to convert to biodynamics, championing a more holistic and terroir-focused approach long before it became fashionable. Today, Fleury is celebrated for its expressive, Pinot Noir–driven Champagnes that offer authentic, vineyard-first character and a more artisanal alternative to the large houses. Their commitment to sustainability, careful craftsmanship and distinctive Côte des Bar identity has earned them a devoted following among sommeliers and Champagne enthusiasts worldwide.