Brut Nature Premier Cru NV


Incl. VAT.
(64,69  / 1000 ml)

Out of stock

SKU: 9920381502 Kategorien: , Weingut:






Alcohol content

12% Vol.

Residual sweetness



Contains sulfur


7,5 g/l

Drinking temperature



Champagne Lacourte-Godillon, 16, rue des Aillys, 51500 Ecueil / France

The vineyard of Geraldine Lacourte and her husband Richard Desvignes is located in Ecueil in the heart of the Petit Montagne de Reims. They concentrate entirely on the 1er Cru sites in this village, which means they have short distances and spend a lot of time in their vineyards. They switched to organic viticulture in 2016 and their vineyards are bursting with vitality. Both of them have seen a lot of the world and only decided to take over the parental estate from Geraldine at a late stage. Geraldine worked in marketing in Germany for years! The style is therefore not dusty, but rather modern. The base wines are fermented in stainless steel and do not necessarily make the BSA. Only a part is aged in barrique. Very clear, precise and tight, they reflect their origin beautifully, never aggressive, always with a fine fruit and elegant depth.

Tasting note from from 03.06.2019, Copyright Sebastian Bordthäuser


Bright yellow, bright and clear.


The nose bridges the gap between citrusy-fruity and salty-jelly notes citronate, the whiteness of lemon and lemon oil mingle with chalky accents reminiscent of wet blackboard chalk and oyster shells. Aromas of cereal and restrained autolysis notes hint at a chalky, stripped-down Champagne pleasure.


The cuvée of 5050 Pinot Noir and Chardonnay shows itself wild with tousled hair and libertine attitude. With an upright gait and vintage chic, the Brut Nature 1er Cru from Lacourte-Godbillon is focused, rich in extract and dry as dust. Striking with a wiry stature and vibrancy, it draws attention directly to itself as if it had sprung from a French arthouse film. Slightly smoky minerality and a salty, raspy finish give it a touch of Nouvelle Vague and an eloquent, long finish.

Food recommendations from Sebastian Bordthäuser

  • Salted radish in dashi
  • Sashimi
  • Snail ragout with morels in puff pastry


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