2015 Huré Frères Extra-Brut Blanc de Blancs Inattendue, Rating : 92+ Wine Advocate
Drink Date : 2022 – 2035
Disgorged in January 2020 with three grams per liter dosage, the 2015 Extra-Brut Blanc de Blancs
Inattendue reveals scents of crisp green apple, lemon oil, pastry cream and walnuts. Medium to fullbodied, fleshy and incisive, it’s deep and penetrating, with a pretty core of fruit, tangy acids and a
tensile, tightly wound profile despite the warm vintage. This hails from two pares in Luges and Rillyla-Montagne.
Moving up from the ‘Invitation Brut’ to the Instantanee, meaning ‘Instant’ or as the brothers describe ‘a snapshot’ of the year and is an equal blend of all three varieties. We love the balanced nature and well-integrated flavours of this champagne that has a roundness and creaminess to the palate. Aged between 5-6 years on lees which adds layers of toast, roast almond with a nougat. Good wines should always want you reaching for another glass and this does just that. Enjoy a vintage champagne from a great year for an absolute steal.
30% meunier 35% pinot noir with 35% chardonnay. Reserve wines are at around 35% with 5 years on lees plus another year in bottle. Being Extra Brut this has 4 g/l dosage (addition of sugar).
Francois gained valuable experience at the Hospices de Beaune, Domaine de Montille, M Chapoutier and in the Antipodes. It was wine writer James Halliday at Coldstream Hills who introduced François to New Zealand wines, which led to his crossing the Tasman and working at both Pegasus Bay in Canterbury and Gypsy Dancer in Central Otago, whose winemaker he married and has brought back to the family base in the village of Ludes on the Montagne de Reims.
This prolonged exposure to the unpolluted air of the Land of the Long White Cloud presumably served only to strengthen the Huré determination to clean up their act in the vineyard (Champagne’s vineyards are notorious). They claim to have been fully sustainable since 2000 but three years ago stopped using herbicides and started to cultivate their soil and have so far converted 60% of their vineyards thus. They have also been experimenting with biodynamic viticulture and report that the soil does now seem to have more oxygen and life in it