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Pertois-Lebrun L'Égoïste Blanc de Blancs '13

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A stunning yellow with golden hues, L'Égoïste presents a persistent display of fine bubbles. Aromas of brioche, almond, apple, pear opens up on to notes of chalk on the nose.

Regular price $149.90
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Club Member Price: $142.41

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Frequently purchased together...

- 100% Grand Cru Chardonnay.

- Sustainable and organic approach to the vineyard and winemaking.

- Great with shellfish as a meal.

A stunning yellow with golden hues, L'Égoïste presents a persistent display of fine bubbles. Aromas of brioche, almond, apple, pear opens up on to notes of chalk on the nose. Clean and fresh collide with creamy sensations on the palate. Experience the flavours of fruity and crispness as they complement a lemon acidity and chalky minerality.

Refined and unique, L'Égoïste reflects the individuality of a single year harvest. A full and elegant representation of a great Chardonnay. Produced in Grand Cru vineyards in the Côte des Blancs region, the House practices sustainable viticulture. Synthetic products and harmful pesticides are banned, instead organic fertilizers, aromatherapy and biodynamic principles are encouraged.

A family-owned estate in the Grand Cru region of Côte des Blancs, brothers Clément and Antoine are the 5th generation of winemakers in the Pertois-Lebrun family. After pursuing separate career paths, the brothers felt it was their responsibility to come back to Champagne and take over the family business.

“Understanding and respect as we work the vineyard, sincerity and authenticity as we create the wine”. These values are the foundation of Pertois-Lebrun. The brothers believe in preserving the naturality and individuality of their 44 Chardonnay plots through biodynamic and organic vinification practices and low-intervention winemaking methods. The House has been certified as High Environmental Quality and Sustainable Winegrowing in Champagne since 2019. Through these efforts the true nature of the terroir is allowed to express itself and the soul of each champagne is revealed.

In the cellar, winemakers practice malolactic fermentation and age each bottle on fine lees for ten months in stainless steel vats. Freshness and elegance are reached after a minimum six years of cellar ageing, demonstrating the unique composition of the terroir. Dosage: 3 g/litre.

Best enjoyed with a rich meal of seafood, especially shellfish (try crab or crayfish). Also an excellent accompaniment to well-matured cheese such as old Comté or Cheddar.