AR Lenoble 'Intense' Extra Brut, Champagne, France NV (V.20)

Maison AR Lenoble was founded in 1920 by Armand-Raphaël Graser in the village of Damery in the Vallée de la Marne, and has remained family-owned and independent ever since. The house is currently led by siblings Anne and Antoine Malassagne — great-grandchildren of the founder — who have steadily elevated both the farming and the winemaking since taking over, earning HVE (High Environmental Value) Level 3 certification and reducing yields below the Champagne average. AR Lenoble is distinguished by its treatment of reserve wines: rather than storing them solely in stainless steel or large tank, the house ages a significant portion in cork-sealed magnums — a method that preserves freshness while allowing slow, oxidation-free development. The 'Intense' cuvée is built around this practice, with the Vendange number (V.20) denoting the majority base harvest year. It is the house's signature multi-terroir, multi-cépage NV: a Meunier-dominant blend from Damery in the Vallée de la Marne, Bisseui Premier Cru, and Chouilly Grand Cru on the Côte des Blancs. Winemaker: Anne Malassagne and Antoine Malassagne Farming: HVE (High Environmental Value) Level 3 certified. Yields below the Champagne appellation average; estate and sourced fruit from Côte des Blancs, Grande Vallée de la Marne, and Vallée de la Marne. Variety: Meunier 55%, Chardonnay 30%, Pinot Noir 15% Terroir: Champagne AOC, France. A three-terroir, three-variety blend drawing from the house's three principal zones: Damery in the Vallée de la Marne (Meunier, providing suppleness and fruit); Bisseuil Premier Cru (Pinot Noir, adding structure and depth); and Chouilly Grand Cru on the Côte des Blancs (Chardonnay, bringing tension and mineral finesse). Vinification: Blend of 49% base harvest wines (2020) and 51% reserve wines drawn from a perpetual reserve established in 2000. Reserve wines aged in a combination of stainless steel vats, French oak barrels (10%), and cork-sealed magnums (10%) — the defining technique of the house, preserving freshness while building aromatic complexity. Aging: Average maturation of 42 months on lees. Dosage: 3 g/L (Extra Brut). Tasting Notes: Pale gold with fine persistent mousse. Delicate spring aromas of white pear, apple, and fresh grape, lifted by acacia blossom and subtle brioche. On the palate: lively citrus — yellow grapefruit and lemon — with a fine, creamy mousse, vibrant acidity, and a long, mineral, chalky finish. Harmonious and precise; freshness and generosity in balance. Food Pairings: Gougères, oysters, mackerel rillettes, sea bream ceviche, monkfish with beurre blanc, vitello tonnato, and beef carpaccio with capers and Parmesan.