Philipponnat Le Léon Aÿ Grand Cru Extra Brut 2014

Winery Background and History

Philipponnat traces its origins to 1522 with Apvril de Philipponnat documenting vineyard holdings in Aÿ. The Champagne house was formally established in Mareuil-sur-Aÿ in 1910. It remains family‑led under Charles Philipponnat, and in 1997 the estate joined Lanson‑BCC while retaining its identity. Known for its reverence for terroir, deep cellaring, and oak usage, Philipponnat emphasizes elegance, structure, and varietal purity through single‑vineyard cuvées like Le Léon

Producer and Wine Maker

Under 15th generation Charles Philipponnat’s leadership, the house emphasizes precision and depth in winemaking. The winemaking team ferments a portion of the wine in used Burgundy barrels, avoids malolactic fermentation, and ages the wine extensively under cellars’ constant temperature. Their dedication ensures the single‑plot Le Léon Extra Brut reflects its unique terroir year after year

Vineyards and Micro Climate

Le Léon is a 2.5‑hectare single‑plot Grand Cru vineyard in Aÿ on steep, south‑facing slopes with chalky soils. The site captures intense sunlight and retains heat, producing deeply ripe and structured Pinot Noir grapes. Its combination of slope and soil contributes minerality and power, making expressive, complex wines distinctive of this terroir 

Vinification & Aging Methods

This vintage is Extra Brut, made entirely from Pinot Noir. Around 45% is fermented in used Burgundy barrels. No malolactic fermentation is applied. The wine ages on lees for at least seven years at 12 °C, gaining complexity, depth, and refined texture. The dosage remains low to preserve purity and terroir expression 

Tasting Notes

Pale golden hue. The nose offers ripe citrus, cocoa, spice, and wild strawberry, with white pepper and a touch of minerality. On the palate, it unfolds with creamy mousse, intense structure, and rich flavors of citrus, wild strawberry, and spicy depth. A long, greedy finish, saline minerality, and baked bread notes complete the experience 

Food & Wine Pairing

Pairs elegantly with seafood such as shellfish, crab, and lobster. Also complements charcuterie like Bellota ham, roast lamb, roe deer, and washed‑rind cheeses. Its structure and creaminess engage beautifully with richer, savory dishes 

Service Methods and Temperatures

Serve chilled between 6–8 °C. Use tulip or broad sparkling wine glasses to preserve the creamy mousse and highlight aromatic intensity 

Storage and Aging Potential

Ready to drink now with depth and presence. Given its structure, acidity, and complexity, the wine can age gracefully for 10–15 years, potentially into the late 2020s and beyond 

Grape Varietals & percentage used

100% Pinot Noir 

ABV (Alcohol by Volume)

12.5% 

Scores

97 – Wine Advocate (Robert Parker) 

97 – James Suckling 

95 – Decanter