Philippe Lancelot Champagne Fine Fleur Extra Brut 2016

Philippe Lancelot Champagne Fine Fleur Extra Brut 2016 is a finely etched Blanc de Blancs that showcases the precision and minerality of top Chardonnay from the heart of Champagne. Crafted from the 2016 vintage and bottled with an extra‑brut dosage, it marries crystalline purity with real depth and complexity. This cuvée is a true grower Champagne: expressive of place, low in dosage, and made in small quantities for those who appreciate nuance over flash.

Tasting Notes
In the glass, Fine Fleur 2016 shines a luminous pale gold, edged with green highlights and enlivened by an ultra‑fine, persistent mousse. The nose is tense and detailed, opening with notes of lemon zest, white flowers, and crisp green apple, followed by chalk dust, fresh brioche, and a hint of hazelnut and flinty smoke as it warms in the glass. On the palate, the wine is racy and focused, with a sleek, linear structure carried by vibrant acidity. Bright citrus and orchard fruits—grapefruit, lemon curd, and pear—are layered with notes of almond, pastry cream, and wet stone. The extra‑brut dosage keeps the profile dry and incisive, while the 2016 vintage brings texture and a subtle saline finish that lingers. Already beautifully harmonious, it has the structure and acidity to evolve gracefully over the next 5–8 years, gaining more toast, honey, and nutty complexity with time.

Production
The grapes for Fine Fleur Extra Brut 2016 come from Philippe Lancelot’s Chardonnay parcels in the Côte des Blancs, where pure chalk and limestone soils give the wines their signature tension, salinity, and finesse. Working with a strong respect for the environment, the vineyards are farmed with minimal chemical intervention, often along organic or biodynamic lines, and harvesting is done by hand to ensure only perfectly ripe, healthy bunches are selected. In the cellar, the must is gently pressed and the base wines are fermented with an emphasis on preserving terroir character—often using a combination of stainless steel and neutral oak for added complexity. After blending and bottling, the Champagne undergoes a long, slow aging on its lees, building texture and aromatic depth before release, with a low extra‑brut dosage to let the chalky terroir and the 2016 vintage speak clearly.

Food & Serving
This finely structured Champagne is a natural partner for elegant, high‑precision dishes: think oysters on the half shell, scallop carpaccio, turbot with beurre blanc, or simply prepared grilled prawns. It also pairs beautifully with sushi and sashimi, lightly creamy seafood pastas, and soft cheeses such as brie or young goat’s cheese. Serve well‑chilled at around 8–10°C (46–50°F) for maximum lift and freshness; if you prefer a bit more aromatic complexity, let it warm slightly in the glass. A brief 15–20 minutes in the fridge door after opening, or a gentle splash into a chilled decanter, will help the wine open up and reveal its chalky, floral subtleties.

Producer
Philippe Lancelot is an artisanal grower‑producer based in the Champagne region, drawing on family roots and deep local know‑how to craft characterful, terroir‑driven wines. Working mainly with Chardonnay from prized chalk‑rich sites, Lancelot focuses on meticulous vineyard work, low yields, and careful cellar practices to capture the precision and energy that define top grower Champagne. His cuvées, often bottled with low dosage and increasingly made under organic or biodynamic principles, have earned a reputation among enthusiasts for purity, minerality, and a strong sense of place, helping to shine a light on the quality and individuality of Champagne’s smaller, independent domaines.

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