Aurélien Laherte believes Champagne should be for everyone. We agree.

Along with childhood best friend and fellow rising star, Raphaël Bérèche, they formed Terre de Vins, a down to earth trade organization. They bring together like-minded growers for a yearly tasting of vin clair (still wine, pre-bubbles) and finished Champagne to showcase their progressive wines.

Aurélien makes wines of power and whimsy, decadence and tension. Maybe it is because of his biodynamic approach, maybe it was his training with Antoine Sélosse or maybe he is simply one of the best vignerons in Champagne. No matter the reason, take advantage of this newsletter only pricing to experience it for yourself.

All of his wines are aged in neutral barrels, do not go through malolactic fermentation and have just enough dosage to balance the wine and showcase the terroir.

Seventh generation winegrower Aurélien Laherte is part of a dynamic, young generation making waves in Champagne and producing a fine array of terroir-driven Champagnes using a natural approach to viticulture and winemaking. Since taking the helm of his family’s estate in 2005, Aurelien has been a devoted practitioner of organic and biodynamic viticulture, striving to produce a lineup of blended and single-vineyard Champagnes that deeply expresses the identities of his unique terroirs. The vibrant, energetic and racy profile of Laherte Frères Champagnes has earned Aurélien a reputations as a rising star in the region.

What importer Polaner Selections has to say about this wine...

VINEYARD
Village de Chavot: La Potote, Les Rouges Maisons. Clay and silty soils, quite deep, with a presence of flints and little stones. Chalky subsoils. Village of Mancy: Les Hautes Norgeailles, Les Bas putroux. Clay soils with a little silt stratum in surface. Chalky subsoil.
VITICULTURE
Traditional, done in a sustainable way and influenced by ecological methods
VINIFICATION
Grapes are picked up by hand when fully ripen, and traditionally pressed. Alcoholic fermentation in barrels from Burgundy (aged of 4 years minimum). No malolactic fermentation
AGING
Ageing during 6 months with regular stirring of the lees; 2-4 gr/l dosage.