Since its foundation, Le Brun de Neuville has built itself around a history of men and women: the families of winegrowers, with a common desire to equip themselves with effective tools, so that their knowledge — combined with the rich product of their terroir — enables them to produce Champagnes of the highest quality.
The Le Brun family resides by the village of Bethon, close to the town of Sézanne in the Marne. The memory of Madame Le Brun, who owned the castle in 1845, is still alive today. The house Le Brun de Neuville inherits its name thanks to the action of the noble heiress of the Château de Bethon, Madame de Reviers, one of the founders of the House.
The vineyard Le Brun de Neuville is spread over 150 hectares, of which the majority has been planted for over 30 years on the undulating slopes of the Sézannais. Its vineyard is planted predominantly in Chardonnay, which represents 88% of the total. The Pinot Noir accounts for 11% and the Meunier just 1% of the vines. The supplies of Champagne Brun de Neuville come exclusively from the vines of its members.
Notes and Reviews
The Champagne has a light green-yellow colour with pale and lightly lemon-yellow hints. It is lively with fine and light bubbles that feed a delicate ring. The first nose shows great purity of expression with flavours of lemon heart, citron, pebbly chalk, verbena, and biscuit. When aerated, the Champagne reveals notes of rhubarb, fresh grape, and some acacia fragrance. Further airing reveals mineral smells of wet chalk and iodine, supported by anise and peppered mint notes.
The initial palate is smooth and fresh with some creamy and melted effervescence. The mid-palate is orchestrated by a chalky minerality providing some elegance and strengthening the chalk power on the finish, typical of the 2008 vintage. Sensations of delicacy and freshness are increased by the return of anise and iodine aromas that enhance an ultimate chalky touch of high purity.
|Grape Varieties||Chardonnay, Pinot noir|
|Age of Vines||30 years old|
|Vinification||Fermentation in stainless-steel tanks followed by malolactic fermentation|
|Elevage||9 years in bottles under cork prior to disgorgement|
|Production||Bottled in March 2009 and disgorged in 2018|