Champagne À L’EST
A pure expression of balanced style, this elegant brut cuvée is layered with lively floral aromatics and crisp, vibrant white fruit offering unparalleled freshness, balanced acidity and invigorating minerality. With a pale golden robe and an attractive train of bubbles, Champagne À L'EST offers versatility and superior drinkability, whatever the occasion.
- Chardonnay (27%)
- Pinot Meunier (13%)
- Dosage: 10 g/liter
Fresh seafood, including shrimp and shellfish, smoked salmon, caviar, fried calamari and oysters are a perfect compliment.
Double-cream bries, soft-washed rinds and aged chèvre cheeses all pair well with the bready flavor and intense effervescence of champagne.
Freshly baked berry or lemon tarts with flaky pastry flavors pair delightfully well with the balanced dosage of our champagne.
Champagne À L’EST is the inaugural product of Duc D’Aulencourt - a joint venture between Out East and La Maison du Champagne, one of the region’s most highly regarded, privately owned champagne houses.
Led by 2017 Sparkling Winemaker of the Year Christophe Rapeneau, La Maison du Champagne has been a leading force in Champagne winemaking for more than 5 generations. As a grower and producer in the region, the Rapeneau family is a recognized thought leader in developing extraordinary champagnes and sustainable farming and production practices.
Out East works hand in hand with Christophe to develop signature cuvées that reflect our ambition to produce a high-quality, eminently drinkable champagnes for all occasions. Champagne À L’EST is the embodiment of our motto - exceptional wines to celebrate life.
Our champagne features an expertly blended assemblage of Pinot Noir, Chardonnay and Pinot Meunier grapes from specifically selected villages across the champagne region. Each varietal adds complexity, balance and individual character to the cuvée creating a wonderful expression greater than the sum of its parts.
The Pinot Noir functions as the backbone and foundation of the blend, while the finesse of Chardonnay helps yield delicately fragrant wine with characteristic notes of flowers and citrus - and acts as a companion for a wine built to age. Both varietals originate from the Sézanne area of Champagne, where the terroir is predominantly chalk-limestone, providing the distinct minerality of leading Champagne wines. The Pinot Meunier, harvested from vineyards in Vallée de la Marne, where soils have a higher clay content, adds roundness to the blend, producing supple, fruit forward wines.
The vineyards in Champagne are planted at altitudes of 90-300 meters, on predominantly south, east and southeast facing slopes with an average gradient of 25-50%. The regions undulating terrain creates ideal vineyard sites that combine good drainage with optimum exposure to sunlight. Furthermore, the dual climate of Champagne is subject to both continental and oceanic influences with mild, consistent temperatures, plenty of sunshine, and steady rainfall creating an ideal climate for growing world-class grapes.
Champagne À L’EST is produced using the classic Methode Champenoise - which has been honed and perfected over generations. Our brut champagne is aged 5-6 years – a combination of cellar age and lees aging. The assemblage also includes 30% reserve wine from older vintages to add maturity and ensure overall consistency from year to year.
1 - HARVESTING / PRESSING
Grapes are harvested in September and immediately pressed to begin the first fermentation of each base varietal.
2 - CUVEE / ASSEMBLAGE
Our custom blend is created between the first and second fermentations.
3 - TIRAGE
Wines are bottled and blended with a small mixture of yeast, sugar and yeast nutrients to initiate the second fermentation.
4 - AGING
Wines are aged for 5-6 years on lees (with their autolytic yeast particles) and in the cellar to develop texture in the wine.
5 - RIDDLING / DISGORGING
Bottles are rotated so that the lees descends to the neck of the bottle, enabling clarification. Then the necks are frozen and the lees is removed in the disgorgement process.
6 - DOSAGE
10 g/l of sugar is added back to the bottle to balance acidity and then the bottles are corked, wired and labeled.
The entire production process is overseen by Christophe Rapeneau, and supported by a team of oenologists, geologists and experts from the field to ensure quality control and consistency. As head of the house, he orchestrates the blend to create a unique Champagne that, vintage after vintage, expresses and perpetuates the particular vision and style of our signature champagne. This is a highly creative exercise that relies on the winemaker’s sensory memory and experience of terroir and tasting - one which can only be honed with years of experience.