NV Champagne Hure Freres Invitation Brut Ludes

NV Champagne Hure Freres Invitation Brut Ludes

43 in stock


43 in stock 2.66 kg .


Quantity discounts available:


NV Huré Frères Brut Invitation, Rating : 90 Wine Advocate
Drink Date : 2020 – 2033
Based on the 2016 vintage and disgorged in January 2020 with five grams per liter dosage, the latest
release of the NV Brut Invitation offers up aromas of apples, pears and toasted bread. Medium to
full-bodied, vinous and nicely concentrated, it’s fleshy and textural, with racy acids, ripe fruit and a
pillowy mousse.

Cuvée de Réserve

Terroirs :

– Grapes from the Montagne de Reims, namely Ludes and Villedommange

– Vitriat, namely Vavray Grand.

To ensure year-on-year consistency, we safe-keep ‘library stock’,  in order to retain the ‘principle of the Solera’.

As this Champagne is considered our introductory Champagne, it is deemed an ‘invitation’, exuding freshness and conviviality for the senses.

Blend : 20% Chardonnay, 40% Pinot noir and 40% Pinot meunier

Reserve wine usage : 25-40% of previous years

Aging : 30 to 36 months on lees

Liquor d’expedition : 5g (of sugar)

Tasting Note : Rich in ripe fruit aromas, cherry plums and a hint of toasted bread.

Balanced, flexible and charming.

This Champagne is perfectly served as an aperitif, enjoyed with friends.

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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