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Benoît Lahaye Blanc de Noirs

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Benoit has a deft hand in being able to retain freshness amongst this ripe fruit which provides a sophisticated elegance fervent poise. Its ample, dark berry-fruit aroma persists on the tongue, all pivoted by its chalky minerality.

Regular price $165.00
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Club Member Price: $156.75

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Frequently purchased together...

- Biodynamic champagne made from a top grower-producer in Bouzy

- Later-ripening style so lots of fruit yet plenty of freshness and minerality

- Pair with pork or mushroom terrine or prawn tempura with squid ink aioli.

This is a vivacious, energetic champagne that shows the power and ripeness of the fruit grown in its south facing vineyards.

Made entirely from pinot noir coming from Bouzy (80%) and the lesser known Tauxières-Mutry (20%).

Benoit has a deft hand in being able to retain freshness amongst this ripe fruit which provides a sophisticated elegance fervent poise. Its ample, dark berry-fruit aroma persists on the tongue, all pivoted by its chalky minerality.

Benoit Lahaye is a farmer first and a winemaker second. Since taking over his family’s domaine in 1993, he has moved the viticulture from being pesticide-free to certified organic and then to biodynamic certification. This is far from an easy transition, as Champagne’s extreme northern climate can make biodynamic viticulture very difficult. In fact, certified organic vineyards only represent around 1% of total land. “Benoit Lahaye is rapidly becoming one of the top grower-producers in the Montagne de Reims.” — PETER LIEM.

Benoit is proud to share the positive impact his farming has had on his Champagnes. Not only has he found ripeness to increase over time, but also natural acidity levels. There is a sense of harmony and an intensity that is unique to his wines. Our only complaint is that with only five hectares of vines, we can never get enough.

100% pinot noir of which 80% is barrel fermented in 225 litre barriques. Vines planted in 1960, 1980 and 1990. Disgorged June 2018 with only 5g/L dosage. Total 8000 bottles made.

Pair with pork or mushroom terrine or prawn tempura with squid ink aioli.