Marie Noëlle Ledru Blanc De Noirs Cuvée Du Goulté Marie Noelle Ledru, 2010

Marie Noëlle Ledru’s Blanc de Noirs Cuvée du Goulté 2010 is a rare, characterful grower Champagne crafted entirely from Pinot Noir. Drawn from old-vine Grand Cru parcels and made in tiny quantities, it is a bottling that Champagne enthusiasts actively seek out for its purity, depth, and authenticity. The 2010 vintage adds an extra layer of complexity, reflecting both the challenges and rewards of a cooler, more classical year in Champagne.

Tasting Notes
In the glass, this Champagne shows a luminous, pale gold hue with subtle copper glints, crowned by a fine, persistent mousse. On the nose, it is immediately expressive and vinous: aromas of red apple skin, wild strawberries, blood orange, and Mirabelle plum mingle with hints of brioche, toasted hazelnut, white pepper, and chalky minerality. The palate is driven and precise, with the signature structure of Pinot Noir from Ambonnay and neighboring Grand Cru terroirs. Expect a mouthfilling texture with ripe red and yellow fruits, citrus peel, and a delicate savory note—think dried herbs and a touch of pastry cream—balanced by vibrant acidity and a distinctly chalky, saline finish. The dosage is kept low, allowing the terroir and vintage character to shine through. Still remarkably youthful for its age, this 2010 has excellent aging potential; properly cellared, it should continue to evolve beautifully over the next 5–8 years, gaining in complexity and tertiary nuance.

Production
Cuvée du Goulté is typically sourced from old Pinot Noir vines rooted in the chalk-rich slopes of Ambonnay and surrounding Grand Cru sites on the Montagne de Reims, where south- and southeast-facing exposures provide excellent ripening conditions for Pinot Noir. Marie Noëlle Ledru is known for meticulous, largely manual vineyard work, eschewing herbicides and prioritizing healthy, living soils. Harvest is carried out by hand at optimal ripeness, with strict selection of bunches. Vinification is traditional and minimal-intervention: gentle pressing, fermentation in stainless steel or neutral vessels, and extended aging on the lees in bottle to build texture and complexity. Disgorgement is done with great care, typically with low dosage, to preserve tension, transparency, and the pure expression of Pinot Noir and chalky terroir.

Food & Serving
This is a serious, gastronomic Champagne that shines at the table. Its structure and depth make it a superb match for dishes such as roasted poultry, duck breast, veal with morels, or seared tuna and richer fish preparations. It also pairs beautifully with charcuterie, aged Comté, mature Parmesan, or mushroom-based dishes that echo its savory notes. Serve well-chilled but not icy—around 9–11°C (48–52°F)—to allow the aromatics to open. Decanting is not essential but a gentle pour into a larger-bowled white wine or Champagne glass and 10–15 minutes in the glass will help the wine unfurl its full complexity.

Producer
Marie Noëlle Ledru is one of Champagne’s most respected grower-producers, long based in the Grand Cru village of Ambonnay on the Montagne de Reims. Working just a small number of hectares, she built a cult following among sommeliers and collectors for her impeccably farmed vineyards, traditional cellar work, and Champagne that speaks clearly of place rather than brand. Ledru’s wines, particularly her Blanc de Noirs from Pinot Noir-dominant terroirs, have become benchmarks for serious, terroir-driven grower Champagne. With very limited production and an uncompromising approach to quality, her bottlings are increasingly rare and highly prized within the region and beyond.