Remi Leroy Champagne Extra Brut

Rémi Leroy Champagne Extra Brut is a precise, terroir-driven grower Champagne that showcases the depth and energy of the Côte des Bar. Crafted from Pinot Noir, Chardonnay, and Pinot Meunier, this non-vintage cuvée balances vibrant fruit with a firmly mineral backbone. With its low dosage and meticulous élevage, it’s a Champagne for those who appreciate nuance, purity, and a more gastronomic style.

Tasting Notes
In the glass, Rémi Leroy Champagne Extra Brut shows a bright, pale straw color with subtle golden reflections and a fine, persistent stream of bubbles. The nose opens with fresh citrus—lemon zest and grapefruit—layered over crisp green apple, white flowers, and hints of stone fruit. As it evolves in the glass, more complex notes emerge: toasted brioche, crushed chalk, and a light nuttiness that speaks to extended lees aging. On the palate, this Champagne is dry, sleek, and finely etched. Pinot Noir brings structure and red-fruited depth, Chardonnay adds tension and elegance, while Pinot Meunier contributes roundness and approachability. Expect flavors of orchard fruit, lemon curd, and white peach, framed by saline minerality and subtle pastry notes. The mousse is refined and creamy, leading into a long, linear finish with a delicate bitterness that keeps everything fresh. Enjoy it now for its vivid energy, or cellar it for 3–6 years to see greater complexity and autolytic character unfold.

Production
Sourced from estate vineyards in the southern Champagne region (Côte des Bar), this cuvée reflects the area’s Kimmeridgian limestone and clay soils, which give both power and a distinct, chalky salinity. Vines are farmed with a strong emphasis on soil health and low-intervention practices, ensuring ripe, balanced fruit at harvest. Grapes are hand-picked at optimal maturity, sorted carefully, and gently pressed. Fermentation takes place in a mix of stainless steel and, in part, neutral barrels to add texture without overt oak influence. The wine then undergoes extended lees aging in bottle to build complexity and a fine mousse, before disgorgement with a low extra brut dosage that highlights the natural character of the terroir.

Food & Serving
Rémi Leroy Champagne Extra Brut is a superb food Champagne, pairing beautifully with oysters, scallop crudo, sashimi, or simple grilled fish with lemon and herbs. It also complements soft cheeses (such as Brie or young goat’s cheese), poultry dishes, and light vegetable-based starters. Serve well-chilled at around 8–10°C (46–50°F) to emphasize its freshness. A brief 10–15 minutes in the glass or a quick, short decant in a chilled carafe can help the wine open up aromatically, especially if served with more complex dishes.

Producer
Rémi Leroy is a respected grower-producer based in Meurville in the Côte des Bar, the southernmost part of France’s Champagne region. With a background in oenology and viticulture, Leroy returned to his family’s vineyards to shift the focus from selling grapes to crafting characterful, estate-bottled Champagnes that express their origins. His wines have become reference points for the potential of the Côte des Bar, known for precision, tension, and clarity of fruit. Working predominantly with Pinot Noir alongside Chardonnay and Meunier, Rémi Leroy has earned acclaim from sommeliers and enthusiasts alike for his thoughtful, terroir-sensitive approach and commitment to quality over volume.

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