NV Champagne Hure Freres Cuvee Memoire Ludes

NV Champagne Hure Freres Cuvee Memoire Ludes

18 in stock


18 in stock 2.66 kg .


Extra Brut

A wine with a quirky story, Memoire is blended using the solera method, comprising 30 reserve vintages and a year’s maturation in foudre (big oak barrel). This ultimate champagne gives testimony to the years of family ‘savoir faire’. A true snapshot of the domain, this cuvee is blended from all of our ‘terroirs’, with each variety present in the percentage that it is grown.

Blend :

•10 % Chardonnay – Montagne de Reims and Vitryat

• 45 % Pinot Meunier – Montagne de Reims

• 45 % Pinot Noir – Montagne de Reims.

Solera began 1982

Aging : In foudre (45 hL oak barrel)

Liquor d’expedition : Extra brut 2g/l ( of sugar)

Tasting notes : This wine has an intense nose of fresh nut and Mirabelle, yet retains a lively citrus freshness.The length and purity on the palate reveals the potential of the champenois terroirs to develop after many years of maturation.

A wine for gastronomy, it will marry perfectly with fish or even thin escalopes of veal.


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
Jancis Robinson

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