Champagne Duval-Leroy Creates the Cuvée Sur Mesure

As an affirmation of its supreme expertise in Champagne, the Maison Duval-Leroy has launched an innovative programme that will enable everyone to create their very own cuvee, the champagne of their dreams. Watch the video: Cuvée Sur-Mesure

Champagne House to offer a chance to create a Genuine Bespoke Cuvée

For 25 years Carol Duval-Leroy has been travelling the world, sharing her knowledge and love of champagne. For this great lady of Champagne the culmination of a passion for this wine is in the act of creation. So Maison Duval-Leroy decided to offer everyone the possibility of experiencing this unique moment of creation, and the Bespoke concept was born.

[pullquote]“A Bespoke cuvée is a gift that I would have loved to have been given, and so I have created it to give pleasure to others.”Given the superiority of its Premier and Grand Cru vineyards, the fact that its wines are made 100% in house and that it has a “Best Champagne/Sparkling wine” award, there is no disputing Duval-Leroy’s legitimacy or its status in the world of oenology. All these qualities have enabled the Estate to rise to the challenge of creating Bespoke vintages. Conceived as a product of real craftsmanship, the idea is that each cuvée should be a real treasure, a one-off in the image of its creator.” says Carol Duval-Leroy. [/pullquote]

The Bespoke Programme, a Unique Experience in the heart of an exceptional estate

The creation of a personal bespoke cuvée is an exceptional and incomparable experience, a precious moment of sharing. It is an opportunity to discover the life of the Estate and the heart of the creative process. Listening to the silence of the cellars, watching the winemakers go about their work and learning the secrets of winemaking are moments of pure magic. It is up to the individual to choose everything down to the finest detail and to master the poetry of oenology: terroir, grapes (main grapes varieties – Chardonnay, Pinot Noir and Pinot Meunieur or lesser known varieties such as Arbanne, Petit Meslier and Pinot Blanc), blending, dosage, and winemaking (wooden barrels or stainless steel vats). The person will decide between more or less intensity, floral or toasted aromas and a spicy or creamy palate to make a Champagne that reveals a little bit of himself, his personality expressed in bubbles.

Chef Collaborate to Create and Serve These Champagnes

A new Programme created together with three chefs passionate about Champagne Chefs Eric Frechon and Christophe Bacquié and Chef Sommelière Rachel Lefebvre all put themselves in the hands of Champagne Duval-Leroy to create a memorable vintage reflecting their own style. Through this programme, Maison Duval-Leroy reveals how meticulous the work of winemaking is and how it respects the land, the different grape varieties and the grape itself; this is what made these three leading figures decide they wanted to join this project and have a Duval-Leroy cuvée that reflected their personalities. These superb champagnes can be tasted in their respective restaurants – LAZARE in Paris for Chef Eric Frechon, the Christophe Bacquié restaurant at the Hôtel du Castellet for Chef Christophe Bacquié and Octopus in Béziers for Chef Sommelière Rachel Lefebvre. For more information on this and their line of wines, visit http://www.duval-leroy.com