Léonie

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Léonie Iconic Brut, Freshly Bold and Elegant

A tribute to the co-founder of Maison Canard-Duchêne, Cuvée Léonie is crafted in a harmonious, well-balanced style, emphasizing the freshness and original purity of the Pinot Noir grape.

Léonie Iconic Brut Champagne is a precise blend of at least 45% Pinot Noir, enhancing the Montagne de Reims and Champagne terroir. Aromatic and generous, delicate layers of exotic fruit and subtle spices reveal themselves with every sip, while maintaining a structured balance.

Blend

Blend

50% Pinot Noir │ 25% Chardonnay │ 25% Pinot Meunier

Harvest Basis 2019

This year brought a range of weather conditions, but the vines exhibited their adaptability and generosity.

Reserve Wines

35% from our pereptual reserve, begun in 2012, the oldest wine dating back to 2009.

Aging

Aged in our cellars for 4 years. Canard-Duchêne Champagnes are at their finest the moment they leave the cellars. However, depending on your personal preference, they can be aged for an additional 2 to 3 years, provided they are stored away from light in a stable environment between 10°C and 15°C.

Dosage

< 7 g/liter

“Canard-Duchêne’s Iconic Léonie Brut champagne is the supreme reflection of the Maison Canard-Duchêne style: the freshness, intensity and elegance of the fruit are perfectly balanced to express our gastronomic vision of the Champagne terroir.”
Laurent Fédou, Cellar Master

Tasting Notes

On the eye

Léonie captures the eye with its luminous shade of pale gold

On the nose

An enveloping scent of ripe yellow fruits, particurally peaches. Each inhale evokes the feeling of strolling through an orchard on a summer day.

On the palate

Léonie presents exotic flavors, with succulent notes of candied pineapple. Hints of dried flowers and toasted nuances are enhanced by gentle spices, offering a generous and refreshing tasting experience.

Savor this Champagne with...

01

Chicken Breast with Summer Truffles, Roasted Potatoes, and Sautéed Mushrooms

02

Spice-crusted Sea Bass, Pumpkin Flan, and Carrot Reduction

03

Escargot Ravioli with Garlic Butter and Creamy Broth