Duval-Leroy : Extra-Brut Précieuses Parcelles "Petit Meslier" 2009
Stock currently at the producing estate – Will ship after March 19, 2026
DeliveryFree Home delivery for orders exceeding €300
Guaranteed provenanceWines sourced directly from the producing estates
Description
Tasting characteristics and advice for Duval-Leroy’s Extra-Brut Précieuses Parcelles "Petit Meslier" 2009
Tasting
Color
The color reveals a deep golden hue, enhanced by very fine bubbles.
Nose
The nose unveils aromas of rhubarb and white nettle, complemented by intense spicy notes.
Palate
The opening is incisive and precise before evolving into a silky texture thanks to lees work. Overall, it offers a powerful, complex, supple and fruity balance.
Food and wine pairings
Ideal as an aperitif, this Extra-Brut Précieuses Parcelles "Petit Meslier" 2009 pairs perfectly with a wild asparagus omelet or aged Parmesan.
Serving and cellaring
The Extra-Brut Précieuses Parcelles "Petit Meslier" 2009 is best enjoyed at a temperature between 8 and 10°C.
A rare champagne from the Marne Valley made from a forgotten grape variety
The estate
Born in 1859 from the union of Armand Edouard Leroy, a wine merchant, and Jules Duval, a winegrower, Duval-Leroy remains one of the last great independent, family-owned Champagne Houses. Established in Vertus, at the heart of the Côte des Blancs, it owns 200 hectares of vineyards, primarily planted with Chardonnay on parcels classified as grand and premier crus. Carol Duval-Leroy has run the House since 1991, supported by her three sons Louis, Julien and Charles. A pioneer, it was the first to mention “premier cru” on its labels in 1911.
The vineyard
This cuvée comes from the Marne Valley, where Petit Meslier finds ideal conditions on the clay soils typical of this Champagne terroir.
Vinification and aging
The Extra-Brut Précieuses Parcelles "Petit Meslier" 2009 underwent complete vinification on lees in oak barrels for 9 months, including alcoholic and malolactic fermentations with Saccharomyces Cerevisae yeasts. Clarification took place naturally, without fining. The champagne then aged for over 10 years on laths before disgorgement. Its dosage is 2.5 g/l.
Grape variety
Petit Meslier (100%). This rare grape variety, a natural cross between Gouais Blanc and Savagnin, is particularly well suited to clay soils, which lend it vigor and character.
