AR Lenoble is the ”Champagne of the Moment”!
Our Owners made a recent trip to France and fell in love with their champagne as well as their story (see more from their visit here)!
Join us for an evening with Christian Holthausen, Export Sales & International Communications Director, Champagne AR Lenoble as we taste through their delicious champagnes - perfect for the holidays!
We will be sampling:
A.R. Lenoble Champagne Brut Intense
A.R. Lenoble Champagne Brut Nature Zero Dosage
A.R. Lenoble Champagne Grand Cru Blanc de Blancs
A.R. Lenoble Champagne Rose Terroirs
A.R. Lenoble Gentilhomme Grand Cru Blanc de Blancs Chouilly
Small cheese and charcuterie boards will be served.
Must be 21+ to attend. This class size is limited to 30 attendees.
Sign up is on a first-come, first-served basis.
About AR Lenoble:
Sister-and-brother owners Anne and Antoine Malassagne are the great-grandchildren of Armand-Raphaël Graser who founded AR Lenoble in 1920. For nearly a century, AR Lenoble has remained 100% family-owned and 100% independent.
AR Lenoble believes very strongly in privileging the characteristic expression of fruit from its own vineyards located in three prime locations in Champagne: the Grand Cru village of Chouilly, the first village on the Côte des Blancs (10 hectares of chardonnay); the Premier Cru village of Bisseuil, located between Mareuil-sur-Ay and Tours-sur-Marne (6 ha of pinot noir) and home of rich and structured Pinot Noir; the village of Damery, located to the immediate east of Cumières (2 ha of meunier).
AR Lenoble was the second House in Champagne to be awarded the “Haute Valeur Environnementale” certification in recognition of more than 20 years of environmentally-friendly procedures put in place on the estate: zero use of chemical fertilisers, zero use of weed killer, drastic limits on the use of phytosanitary inputs to control mildew and powdery mildew in the vineyard, and particular attention to biodiversity and enhancement of the vineyard with hedgerows, orchards, embankments, trees and low walls.
All pressing at AR Lenoble is done by us in one of three traditional Coquard presses in Damery. AR Lenoble only uses the "Cuvée" from the first grape press in the making of its wines, never the "Taille". A combination of different vinification vessels are employed so that individual parcels are fermented accordingly in small Burgundy barrels of 225 litres, 5000-litre foudres, stainless steel tanks and/or enamel-lined tanks. Malolactic fermentation is done or not done according to parcel and year. AR Lenoble pays particular attention to the ageing of its reserve wines, in particular by conserving them in magnums sealed with natural cork to preserve freshness and develop aromatic richness. All of our wines are aged in our historic 18th-century chalk cellars with a constant temperature of 11°C and a humidity level of 85%.
AR Lenoble was an early advocate of limiting dosage in order to let the terroir express itself purely and precisely. AR Lenoble Brut Nature Dosage Zéro was created for the first time in 1998 and is considered to be one of the first world-class examples of this style of wine.
We are constantly experimenting in an attempt to craft better and better wines each year and have a very empirical approach to winemaking in order to adapt ourselves to the quality of the grapes.
About our Presenter: Christian Holthausen, Export Sales & International Communications Director, Champagne AR Lenoble
A dual citizen of France and the United States, Christian Holthausen has been in charge of export sales and international communications at Champagne AR Lenoble since December 2014. Prior to joining Champagne AR Lenoble, Holthausen spent seven years as the International House Communications Director for Champagnes Piper-Heidsieck & Charles Heidsieck in Reims. He previously spent five years managing the wine portfolio of Rémy Cointreau USA in New York after starting his career at Champagne Veuve Clicquot in 1999.
Outside of his role at Champagne AR Lenoble, Holthausen contributes articles about food, wine and travel to a variety of publications including Decanter, The Guardian, www.jancisrobinson.com and The World of Fine Wine in the United Kingdom as well as Meininger’s Wine Business International in Germany. In 2017, he was shortlisted for Emerging Wine Writer of the Year at the Louis Roederer International Wine Writers Awards.
A graduate of New York’s Vassar College in 1996, Holthausen completed his post-graduate studies at La Sorbonne in Paris in 1999. He is the current president of the Vassar Club of France and an avid scuba diver.