Champagne Duval-Leroy Vertus, Special Fall Pricing

Champagne DUVAL-LEROY was founded in 1859 when two Champagne families came together to share their interests. Since its creation, Champagne DUVAL-LEROY has been located in Vertus, in the heart of “La Cote des Blancs”. Currently the House cultivates about 200 hectares, much of which is devoted to production of high-quality Chardonnay grapes. The predominance of Chardonnay in the elaboration of the cuvees gives a finesse, lightness and elegance to DUVAL-LEROY champagnes. Headed by Carol DUVAL-LEROY since 1991, the company is one of the few remaining 100% family-owned Champagne firms and is ranked in the 15 top Champagne houses. A common and very distinctive feature of the house style in comparison to other larger Champagne houses is the high proportion of Chardonnay used in the various cuvees, which is a fac- tor of the company’s extensive holdings of Premier and Grand Cru Chardonnay vineyards. The key word is freshness, which is a theme running through the range and is very much an expression of the ter- roir associated with Chardonnay grown in chalky soils in the Cotes de Blancs. “Over the past fifteen years my key priority has been to raise the quality of all our products to the highest level possible. The mark of our success in this endeavour has been shown in the number of top awards and medals that Duval-Leroy obtains regularly at national and international competitions. My Goal - Fostering a spirit of dynamism which leads to the satisfaction for our customers through the pleasure and enjoyment derived from drinking our Champagnes. The Means - Ownership of a prime vineyard estate and excellent partnership rela- tions with our grape suppliers; Loyal and motivated staff; State-of- the-art plant & equipment in continual improvement and expansion. My philosophy - A striving for constant improvement, solid progress, and individual and collective development.” ~ Carol Duval-Leroy

Duval-Leroy NV Brut 12/750ml Net $280 It is in this product that one can feel the unique power and character which marks out a top-of-the-range champagne. Consistency, expertise and a creative spirit ensure a success which needs no further demonstra- tion. The Maison Duval-Leroy revels in the art of blending Pinots and Chardonnays. Enriched with around fifteen crus and generous quantity of reserve wines, Duval-Leroy Brut confirms its complexity and is recognised for its consistency. Providing a perfect balance between finesse and power, it draws out flavours of dark chocolate, cinnamon and roasted yellow figs, expressing its subtle, melt-in-the-mouth vinosity. 75% Pinot Noir, 25% Chardonnay. 24/375ml Net $296 6/1.5L Net $386

Cream Wine Company 118 N. Peoria, Chicago 60607 312.421.1900 [email protected] www.creamwine.com Champagne Duval-Leroy Vertus, France

ROSÉ CHAMPAGNE NV Brut Rosé ‘Prestige’ - 12/750ml Net $480 70% Pinot Noir, 30% Chardonnay. The Brut Rosé plays on themes of harmony and seduction in a modern context. Its bottle, with its bronze tints and delicate curves, holds a shower of pink-gold stars which has become a paradigm. The delicacy of its bubbles, a string of fine pearls, escapes from the crystalline elegance of the airy neck of the bottle created by Carol Duval-Leroy. Its salmon colour, created from Chardonnay and Pinot Noir, holds one’s eye and brings hints of amber to the fore. Its bouquet releases a wealth of aromas: wild cherries, figs and even a hint of ginger and geraniums. With a solid maturity and balanced vinosity, this wine represents the best of what Duval-Leroy has to offer to knowledgeable wine lovers and fans of fine rosés.

NV Brut Rosé - 24/375ml Net $480 Traditional “Champenois” pressing. Only Cuvées (first pressing) are retained. Traditional way of making Rosé is known as “Saignée”. This method is used by few Champagne Houses...Duval-Leroy being one of them. The maceration lasts 24 to 48 hours. This technique requires top-quality grapes. Alcoholic fermentation in stainless steel vats under temperature control between 16 and 20°C. Malolactic fermentation done. On yeast for 2 years deep in the famous “Crayères” where the temperature stays at around 10 and 11°C

NV Rosé ‘Sec’ (dessert wine) aka ‘Lady Rosé’ - 24/375ml Net $480 100% Pinot Noir. Supple, round, well-structured, with a hint of sweetness.

VINTAGE CHAMPAGNE Clos des Bouveries, vintage 2004 - 12/750ml Net $600 Special Order 100% Chardonnay. Clos des Bouveries, overlooking the village of Vertus, is an ancient plot of land belonging to the Duval-Leroy fam- ily which enjoys a mid-slope position facing due east. Partial barrel ferment.

Femme de Champagne, vintage 1996 - 6/750ml Net $540 79% Chardonnay, 21% Pinot Noir. Côte des Blancs, grande Montagne de , grande Vallée de la . Côte des Blancs, grande Montagne de Reims, grande Vallée de la Marne. The silkiness and rare elegance of the Chardonnays from the 1996 harvest blend with the fruity and succulent character of the Pinot Noirs to endow “FEMME DE CHAMPAGNE” with a harmonious complexity. This exquisite wine, with its golden color and bubbles of amazing finesse, develops aromas of spring and autumn. Honeysuckle and white flowers combine with dried fruit and roasted flavors. In the mouth, it is both very mature and fresh.

Blanc des Chardonnay 1998 (end of vintage) - 12/750ml Net $480 5 Grands Crus: , , Mesnil sur Oger, Oger and Chouilly which proportions vary with vintage. Traditional “Champenois” pressing. Only the Cuvées (first pressing) are retained Cold settling. Alcoholic fermentation in stainless steel vats under temperature control between 16 and 20°C. Malolactic fermentation done. On yeast for 40 months minimum in the famous “Crayères” where the temperature stays at around 10 and 11°C.

Cuvee de Roys 1986 - 6/1.5L Net $540 82 % Chardonnay (Grands Crus from the Côte des Blancs), 18 % Pinot Noir (Montagne de Reims, grande Vallée de la Marne) 8 Grands Crus: Avize, Ay, Chouilly, Cramant, Oger, Mesnil sur Oger, , . Traditional “Champenois” vertical press- ing. Only Cuvées (first pressing) are used. Cold settling of the juice. Alcoholic fermentation in stainless steel vats under temperature control (between 16 and 20°C). Malolactic fermentation done. On yeast for a minimum of 7 years. Cream Wine Company 118 N. Peoria, Chicago 60607 312.421.1900 [email protected] www.creamwine.com