Alcohol: 12.5 %
Grape(s): 100% Pinot Noir
Location: Essoyes, Côte des Bar, Champagne, France
Tasting Notes: Ripe blood orange, baked apple, peach and red fruit, with a frank, gourmand attack and a creamy mousse. A long finish closes on minerality.
Notes: Papillon comes from the estate's La Fosse parcel, on clay-limestone soils with mostly red clay, and is made from 100% Pinot Noir. Fermented with native yeast and aged on fine lees in barrels and demi-muids for nine months, then 18 to 20 months on the lees in bottle. Disgorged à la volée as a Brut Nature with no dosage and no added sulfur.
Food Pairing: Roast pork, duck, salmon, mushroom dishes and aged cheeses.
Winery Story: Ruppert-Leroy is a small biodynamic Champagne estate in Essoyes, in the Aube's Côte des Bar, farming about four hectares. Bénédicte Leroy took over the family vineyards in 2009 with her husband Manu, on the condition that they could farm organically and make their own wines. The estate has been certified organic since 2013 and biodynamic (Demeter, Biodyvin) since 2014, and no sulfur has been used in the winery since the 2013 vintage. Every cuvée is made with native yeasts, without fining, filtering or dosage.
