Champagne Lombard is a small family owned Champagne estate located in Epernay, just north of the prestigious Cotes des Blancs. It was founded in 1925 by Robert Andrieu, a farmer coming from Southwest of France. His son-in-law, Philippe Lombard, took over the family estate in the 1960’s. His son, Thierry Lombard, currently manages the estate. The Lombard family owns 10 hectares of vineyards located in the Montagne de Reims, in the Vallée de l’Ardre and in the Cote des Bars. All of the vineyards of the estate are farmed sustainably, some are even in organic conversion. The family is also sourcing grapes from the best terroirs of Champagne among the prestigious Grand Crus of “Mesnil-sur-Oger”, “Avize”, “Cramant”, “Chouilly”, in the Cote des Blancs, “Verzenay” and “Ambonnay” in the Montagne de Reims. The “Caves” of Lombard that are stretching across two levels and adjoining streets over a 1.5 miles have been carved out of the chalk.
Specialized in Premiers and Grands crus, the Lombard family focuses on expressing the identity of each Terroir with minimal to no dosage. The blend of the Brut Nature Grand Cru is composed of Pinot Noir and Chardonnay. The grapes are sourced exclusively from the Montagne de Reims and the Cote des Blancs with a high proportion of Chardonnay from the Mesnil sur Oger Grand Cru.
Champagne Lombard focus on “selection parcellaire” by isolating each vineyard during the fermentation and aging process in order to preserve the singularity and quintessence of each terroir. The disgorgement date is dispayed on the back label. Sugar Level: 4 gl. The wines are aged six months on lees in 600 liters oak barrel in order to enhance the complexity before blending. And then after the “prise de mousse” a long ageing (36 to 60 months) process in the cellars will take place. The base vintage for this cuvee is 2010 (five years aging).
The bubbles are fine, with aromas of lime, light flowers and a touch of spice. The mouth is a perfect balance between richness and freshness due to zero dosage. The finish is crisp and lingering.
A perfect combination with with fish in sauce like halibut or sea bass. It will also pair well with grilled oysters.