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Duval-Leroy Brut

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It is in this product that one can feel the unique power and character which marks out a top-of-the-range champagne. Consistency, expertise and a creative spirit ensure a success which needs no further demonstration. The Maison Duval-Leroy revels in the art of blending Pinots and Chardonnays. Enriched with around fifteen crus and generous quantity of reserve wines, Duval-Leroy Brut confirms its complexity and is recognised for its consistency. Providing a perfect balance between finesse and power, it draws out flavours of dark chocolate, cinnamon and roasted yellow figs, expressing its subtle, melt-in-the-mouth vinosity.
Category Sparkling Wine
Varietals
Country France
Region Champagne
Appellation Reims
Brand Duval-Leroy
  • ws92

Wine SpectatorAn elegant wine, with a delicate grain and subtle, citrusy acidity. Offers flavors of yellow apple, clementine and licorice snap, with hints of marzipan and coconut and a fresh, creamy finish. Drink now through 2018. 40,000 cases made. -AN

Alison Napjus, November 15, 2011
  • we92

Wine EnthusiastDuval-Leroy has its finger on the consumer hot button; this is what most people conjure up in their mental palate when the word Champagne pops up. Full, almost fleshy, and richly delicious, this is not the most complex or elegant bottle. But in terms of delivering big, friendly flavor at a fair price, this is the one to beat. I particularly like the way the wine continues to evolve on the back palate; it doesn't just sit there and grin at you. It smoothly rides into a toasty sunset, waving its big hat.

Paul Gregutt, 2006
  • wa88+

Wine AdvocateThe NV Brut is an attractive, entry-level wine laced with ripe pears, hazelnuts, spices and dried flowers. An understated, floral finish makes it hard to resist a second taste. This mid-weight, accessible, beautifully balanced Champagne is best suited for drinking over the next two to three years. I especially like the way NV Brut opens up with time in the glass. This is Lot 1097B. Anticipated maturity: 2011-2014.

Antonio Galloni, November 2011