Jean Laurent

Jean Laurent Blanc de Noirs Brut NV


Producer, Jean Laurent

Region, France\Champagne\

Alcohol, 12.5

Varieties, White

Closure, Cork

Character, Complex and Traditional

Food pairing, Shellfish, Crab and Lobster


  • Pinot Noir

Jean Laurent Blanc de Noirs Brut NV

The estate is situated south of Epernay, in the outlying Côte des Bar region of Champagne (Aube department). Vineyards are in the village of Celles‐sur‐Ource, with a few parcels in the neighboring village Landreville. 39 acres (30 Pinot Noir, 6+ Chardonnay, 3 Pinot Blanc, small plantings Arbane) planted in distinctive chalky soils, part of a band that stretches from Champagne to Chablis and all the way to the White Cliffs of Dover. Vineyards average 25 to 30 years in age, with the oldest parcels at more than 60 years old. 

As a RM (“Recoltant Manipulant” – the French term for Grower Producer), Jean makes Champagnes exclusively from his own vineyards. Savvy consumers have begun to favor
Grower Champagnes (‘farmer fizz’) over the Grande Marques. Grower Champagnes can offer high quality, a house style and an expression of terroir. Most Grande Marque Champagnes are blended from districts scattered all over Champagne rather than from small, distinctive patches of vines. Jean Laurent is a great example of how profoundly
traditional winemaking, estate‐grown fruit and fanatical devotion to quality can yield distinctive Champagnes of individuality and character.

Sustainably‐grown. Jean carefully limits his vineyard treatments, uses solar panels to generate winery’s electricity, and uses reclaimed rainwater for winery operations.

The house style at Champagne Laurent is characterized by single‐varietal bottlings (not blends), and stainless steel vinification and elevage (no oak) with full malolactic conversion. Blended from 5 vintages, aged a minimum of 30 months on the yeast. Finished with 9‐10 g/l sugar unless no dosage is requested.

Great concentration and purity of fruit, with spicy cherry, apricot and nectarine aromas on the nose. Fine bubble texture and racy acidity on the palate.

Enjoy as an aperitif, or with smoked salmon or cold meats.