Champagne Pierre Launay Rosé at the APVSA tasting in Washington DC, January 2018

I had an opportunity to attend a tasting of wines at the APVSA, Association for the Promotion of Wines and Spirits in North America, tasting in Washington DC in January. One of the producers was Champagne Pierre Launay. The Launay family settled in Barbonne-Fayel in the 1920’s. Champagne Pierre Launay was established in 1973, now three brothers, Laurent Launay, Jérôme Launay and Lionel Launay operate the vineyards and winery. We met Laurent at the tasting and asked a few questions by email.

Wine Trail Traveler: When did your wine journey begin?
Laurent Launay: It started 45 years ago. My parents started to plant vines 50 years ago at the end of the 60’s, then installed their first press in 1971 and sold the first bottles in 1973. The last two sons started to work with them in 1996 and Laurent (me, the first son of the 3) came back to work at the domain in 2005, when our parents retired.

Wine Trail Traveler: How many hectares of grapes are in the vineyards your family owns?
Laurent Launay: We work on 14 hectares, (9.5 hectares in the villages of Barbonne-Fayel and Broyes, in the Côte de Sézanne region, and 4.5 hectares (one third) 100 kilometers far away in the Aube region called Côte des Bars). In our vineyards, Chardonnay represents 46%, Pinot Noir 52% and Pinot Meunier 2%.

Wine Trail Traveler: How would you describe the differences in your champagnes compared to other champagne producers?
Laurent Launay: Our champagnes are blends around 50% Chardonnay and 50% Pinot Noir which gives a good balance. Chardonnay gives freshness (acidity) with floral notes at the nose, citrus notes on the palate (when young) then butter and brioche/toast notes (when older). Pinot Noir brings body, fruit and smoothness. This balance produces pleasant champagnes quite easy to drink, fresh and light thanks to the Chardonnay half and smooth and fruity with the second half of Pinot Noir.

The Champagnes 

Champagne Pierre Launay Rosé at the APVSA tasting in Washington DC, January 2018

Laurent had four champagnes at the Washington DC tasting. Champagne Tradition White was a blend of Chardonnay 60% and Pinot Noir 40%. In the glass, there were multiple columns of tiny bubbles forming a mousse on the surface of the wine. The yellow colored champagne offered apple, citrus and mineral notes. The mouthfeel was smooth. There was 8 g/L of residual sugar on this champagne that aged for six years.

The Selection was a blend of equal amounts of Chardonnay and Pinot Noir from the first pressed juice. This champagne also had multiple columns of tiny bubbles forming a circumference mousse. The yellow colored wine had a very creamy mouthfeel and offered apple, mineral and freshly baked bread on the aroma and taste. This champagne had 8 g/L of residual sugar and was aged for four years.

The Blanc de Blancs 2008 was crafted from only Chardonnay. This wine had multiple columns of tiny bubbles forming a center mousse on the surface of the wine. Apple and mineral notes accompanied a creamy mouthfeel and crisp finish. The champagne had 2 g/L of residual sugar and was aged for 7 years.

I also sampled a Rosé (pictured above). Although beautiful at any time of the year, this champagne is especially appealing for Valentine’s Day. It was a blend of equal amounts of Chardonnay and Pinot Noir, with additional Pinot Noir wine added for the color. There were multiple columns of tiny bubbles forming a total surface mousse. The reddish orange colored champagne offered citrus and red berry fruits on the aroma and taste. The wine had a creamy mouthfeel. The champagne had 6 g/L of residual sugar and was aged for 4 years.

Champagne Pierre Launay is looking for distributors in the United States.

Cheers,
Terry