Leonardslee Classic Cuvée

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Leonardslee Classic Cuvée

A refined blend of four vintages. Fresh citrus and orchard fruit, with delicate brioche and a subtle nuttiness from time on the lees. The most approachable expression of the estate and the one we reach for most often.



£39.50

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Leonardslee Classic Cuvée

Leonardslee Classic Cuvée

£39.50

£39.50

Tasting Notes

Fresh and bright on the nose

Wine Making

Crafted in the Leonardslee tradition of precision, elegance, and site expression, this Multi-Vintage Classic Cuvée offers a broader interpretation of our single-estate vineyard. While our primary focus remains single-site, single-vintage wines that capture the individuality of each growing

Vineyard

The fruit is harvested from two vineyard sites, both sheltered, south facing slopes, 89 m.a.s.l with silty loam topsoil and silty clay loam subsoil. The vines are planted 2.1m x 1m in a north south row direction with a 6 wire VSP trellising system.

Freshlemon pearorangeblossomwarm briochesubtle nuttiness
Technical Analysis

The numbers behind the wine

  • 9
    Dosage g/l
    Extra brut character
  • 3.06
    pH Level
    Precise & vibrant
  • 11.85
    Alcohol %
  • 7.1
    Acidity g/L
    Racy & defined
Harvest & Elevation

VINTAGE - Multi Vintage
VARIETALS - 48% Chardonnay, 46% Pinot Noir, 6% Pinot Meunier
REGION - England
ELEVATION - 89 metres
HARVEST METHOD - Hand-harvested

The Process

Crafted without compromise or shortcuts

  1. Hand Harvest at Dawn

    Grapes are harvested into small bins in the cool of the morning to preserve freshness and natural acidity. The 2020 vintage was marked by exceptional summer sunshine followed by a slow, cool autumn — ideal conditions for Chardonnay.

  2. Whole-Bunch Pressing

    Bunches are pressed whole — without destemming — into a combination of stainless steel and French oak barrels (25%). This gentle approach preserves delicate aromatics and ensures only free-run juice enters the final blend.

  3. Primary Fermentation, No Malolactic

    Selected yeast is used for primary fermentation. Crucially, malolactic fermentation is deliberately prevented — preserving the wine's natural malic acidity and giving Leonardslee Blanc de Blancs its characteristic tension and precision.

  4. Second Fermentation & 36 Months Maturation

    Following the traditional method, the final blend is bottled for second fermentation. The wine then rests on its lees for a minimum of 36 months — building the toast, cream and hazelnut complexity that defines this wine — before disgorgement, corking and labelling.

Food Pairing

Best enjoyed at the table

Best served well-chilled on its own or alongside precise, delicate seafood dishes that allow the wine's acidity and mineral quality to shine.

Reserve a tasting
Oysters
The wine's explosive acidity and saline mineral finish is a natural partner for freshly shucked oysters.
Sushi
Delicate rice vinegar and raw fish harmonise beautifully with the Blanc de Blancs' creamy texture.
Delicate Seafood
Dover sole, scallops, or a simple seafood ceviche let the wine's elegance take centre stage.
On its Own
Complex enough to hold your full attention unaccompanied. The ideal aperitif for a considered evening.