Since its foundation, Le Brun de Neuville has built itself around a history of men and women: the families of winegrowers, with a common desire to equip themselves with effective tools, so that their knowledge — combined with the rich product of their terroir — enables them to produce Champagnes of the highest quality.
The Le Brun family resides by the village of Bethon, close to the town of Sézanne in the Marne. The memory of Madame Le Brun, who owned the castle in 1845, is still alive today. The house Le Brun de Neuville inherits its name thanks to the action of the noble heiress of the Château de Bethon, Madame de Reviers, one of the founders of the House.
The vineyard Le Brun de Neuville is spread over 150 hectares, of which the majority has been planted for over 30 years on the undulating slopes of the Sézannais. Its vineyard is planted predominantly in Chardonnay, which represents 88% of the total. The Pinot Noir accounts for 11% and the Meunier just 1% of the vines. The supplies of Champagne Brun de Neuville come exclusively from the vines of its members.
Notes and Reviews
The Champagne is presented in a square-ring bottle, the sign of an ageing process with a cork. It reveals itself dressed in a pale yellow golden colour with tints of buttercup yellow, and pale silver/yellow light reflections.
The first nose evokes fragrances of daffodils and cloves, together with scents of stony chalk, lemon heart, fresh almond, and fresh grapes. When aerated, the wine reveals notes of yellow grapefruit zest, Carensac sweet liquorice, and white pepper. A further aeration rewards us with smells of dried fruit, vanilla, and roasting.
The approach in mouth is soft and fresh, with a delicate and melted effervescence. The wine develops with a density of pulpy white fruit enhanced by peppered aromas and a lemony acidity. The mid-palate is orchestrated by a very pure chalky minerality which provides elegance and lengthens the palate.
|Age of Vines||30 years old|
|Vinification||Fermentation in 92% stainless-steel and 8% in oak barrels, followed by malolactic fermentation.|
|Elevage||4 years in bottles under cork prior to disgorgement|
|Production||6,950 units bottled in 2013 and disgorged in March 2017|