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2012 Lété-Vautrain Brut Champagne

SKU #1511889 91 points James Suckling

Outer quote mark Curious Champagne with clove, white-pepper, cooked-apple and lemon aromas and flavors. Full body. Creamy texture and finish. Inner quote mark (7/2019)

K&L Notes

This comes from Château-Thierry, and is the first wine from this important area to be featured at K&L. The vineyards here are easy to spot from the road because they surround the American Monument, erected to memorialize the contribution of the United States in World War I. This twenty-acre estate is owned by the Baron family of Baron Fuente fame, but it has been kept separate and the wine is made in its own style. The small 2012 vintage is thought of as a miracle in the Champagne region. Everything had gone wrong in the spring and early summer, but a golden autumn gave concentrated, complex and powerful wines in the end. This is composed of 40% Chardonnay, 40% Meunier and 20% Pinot Noir and aged for seven years on the lees. It has the brioche and cream richness that top vintage Champagne should, with top class texture and a very long, detailed finish. I couldn’t believe it when they made me the deal! Try it on its own or with a white fish dish. A toast to you! (Gary Westby, K&L Champagne buyer)


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By: Giovanni Bueno | K&L Staff Member | Review Date: 2/23/2021 | Send Email
This 2012 Lete Vautrain drinks crisply and smoothly throughout your whole meal. It’s a great sipper to open when a friend comes over to catch up on life, and it can hold its own when that quick catch-up inevitably turns into an impromptu fish dinner. Hailing from the sandy banks of the river Marne to the west of the Champagne appellation, this is Meunier country and the juicy, vibrant, and expressive grape stakes a hard claim all over this wine. Oozing with orchard fruit essence, on the nose you get dusty red pear, spiced apples and that yeasty, shortbread finish you would expect from a vintage wine. The wine feels rich and velvety in the mouth with great acid. It’s not explicit, it won’t fight the delicate food you might find yourself preparing on a Thursday night after work.

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