This Champagne is a fantastic choice for anyone who appreciates elite-grower Champagne, emphasizing terroir and finesse over overt richness. This Champagne is ready to go now, approachable and fresh yet with serious cellar potential as well.

Champagne Laurent Lequart is a distinguished grower Champagne house nestled in the Marne Valley village of Passy-Grigny, anchored by a deep family history of vineyard farming that spans over a century. The domaine is currently led by Laurent Lequart, who began crafting Champagne under his own label in 2007 after decades of selling grapes to renowned Champagne houses. With approximately 11 hectares of sustainably farmed vineyards, Laurent Lequart is notably committed to environmentally responsible practices, holding certifications like HVE (Haute Valeur Environnementale) and Viticulture Durable en Champagne. Known primarily for exceptional Pinot Meunier plantings, the estate crafts Champagnes that reflect the pure expression of their terroir, blending all three classic Champagne grapes with a focus on balance, elegance, and freshness.

Hand-harvested old-vine Meunier from Passy-Grigny’s limestone fault gets the full grower treatment: plot selection, stainless steel primary fermentation, 10% diverted to used barrique for texture and spice. 26 months on lees build that fleshy, vinous core—full malo, zero manipulation, and a whisper of dosage (0–2.5 g/L Brut Nature) lets the ripe orchard fruit, baked apple, vanilla, and cinnamon shine through with saline snap. No big-house machinery; just family obsession over a 200-case lot that drinks like white Burgundy with bubbles.

Why you’ll love it

• Old-vine Meunier from a limestone fault: ripe orchard fruit, baked apple, and pastry spice on a bone-dry, saline backbone.

• Low dosage and a touch of barrel élevage give real mid-palate weight and a vinous, white-Burg-with-bubbles feel.

• Tiny grower production with HVE/VDC sustainability, offering serious grower-Champagne character at a below‑marquee price.

How to serve it

• Serve at 46–50°F in a white Burgundy or large tulip glass, not a narrow flute, to showcase texture and complexity.

• Great with scallops, lobster, roast chicken, mushrooms, or soft cheeses where its dry, full body can behave like a serious table wine.

• For maximum expression, pop it 15–20 minutes before pouring and let the first glass sit a few minutes in the glass.