Duval-Leroy Bouzy 2007: An Extremely Rare Vintage Unveiled

Imagine the delight of unwrapping a holiday gift and discovering not just a bottle of champagne, but a rare vintage from one of France’s most prestigious houses: the Duval-Leroy Bouzy 2007. Recently, I had just such a fortunate moment. Gifted by my dear friend K👤 who knows their way around a wine cellar, my expectations were sky-high, and rightly so. This was no ordinary bottle. Limited to just 3,960 units—as clearly noted on the label—each sip promised a story of extraordinary craftsmanship and heritage.🙏🏻

What is it about this champagne that sets it apart from the myriad of sparkling wines? In this post, we’ll uncork the essence of a house that has stood the test of time since 1859, diving into the rich history and the meticulous process that culminates in such an exquisite champagne. Join me as I explore the label that caught my eye and the taste that captured my heart, offering a glimpse into a world where tradition meets exceptional innovation.🍾🥂

From this point forward, I will explain according to the order of information on the wine bottle’s label. Please refer to the label image and the table of contents provided below.

1. Duval-Leroy: Champagne House

Nestled in the renowned Côte des Blancs region of Champagne, France, the Duval-Leroy Champagne House has been a beacon of innovation and tradition since its establishment in 1859. Operating under the same family for six generations, this storied champagne house manages 200 hectares of vineyards, with 40% classified as Premier and Grand Cru—symbols of superior quality. Celebrating 150 years of leading innovation into a sustainable future, Duval-Leroy was the first to produce a certified organic Brut champagne, still crafted today, and the iconic Fleur de Champagne Premier Cru, marking a century since its creation.

Carol Duval-Leroy, the first and only woman to be appointed president of the Association Viticole Champenoise, has championed sustainability, leading to the house becoming the first to achieve HVE (high environmental value) 🌱🐃 certification.

The house’s forward-thinking methods respect the earth and enhance the unique terroir that defines their exquisite champagnes. This commitment extends to their state-of-the-art vat room👩‍🔬 the first in the world to combine photovoltaic solar panels🌞, a rainwater harvesting system, and a green wall for optimal heat and sound insulation. Duval-Leroy’s dedication to preserving the land while producing exceptional champagne is both inspiring and admirable, earning them global recognition and numerous firsts 🥇 in environmental stewardship and viticultural innovation.🍾🥂

2. New Brand: Précieuse Parcelles (Precious Plots)

In 2016, the champagne house unveiled their exclusive “Précieuse Parcelles” collection, a series that beautifully encapsulates the essence of their unique terroir across four distinguished champagnes. Each champagne in the collection is crafted from 100% single grape varieties, carefully selected to showcase the distinctive flavors and aromas inherent to their specific plots. This approach not only highlights the varietal purity but also the individual character of each vineyard’s soil and microclimate.

The creation of the “Précieuse Parcelles” was a family affair, led by Chairwoman Carol Duval-Leroy and her three sons—Julien, Charles, and Louis. Each family member took the helm of one champagne, ensuring the product reflected their personal taste and vision. This family-driven initiative marks a departure from the more traditional, uniform approach of many champagne houses, positioning Duval-Leroy as a more personal and independent brand within the industry.

One standout in this line is the Bouzy, named after the Grand Cru vineyard from which it originates. The 2007 Bouzy vintage, harvested and aged for over ten years, is made exclusively from organically grown grapes, underscoring Duval-Leroy’s commitment to top-quality control and sustainable viticulture. This long aging process enhances the depth and complexity of the champagne, making each sip a testament to the family’s dedication to excellence and the rich, varied terrain of their vineyards.

3. Vineyard: Bouzy Grand Cru

Bouzy Grand Cru is a village in the Montagne de Reims area of Champagne, known for predominantly cultivating Pinot Noir (87%), followed by Chardonnay (12%), and Meunier (2%). This village is particularly renowned for its Pinot Noir, playing a significant role in Champagne production due to the high quality of this grape variety. Pinot Noir contributes robust aromas and distinctive flavors that define the structure of Champagne. The Grand Cru designation of Bouzy provides excellent conditions for showcasing the exceptional characteristics of this grape variety. Its Bouzy Grand Cru series focuses on top-quality control, utilizing organically grown grapes from specific regions to reflect the unique terroir of Bouzy.

4. Grape Variety: Pinot Noir 100%

Blanc de Noirs (BdN) champagne, like the one from Duval Leroy’s Bouzy Grand Cru series, is crafted exclusively from Pinot Noir grapes, which are the primary grape variety cultivated in the Bouzy village. When we talk about champagne, it’s essential to understand the role of different grape varieties. There are three main ones: Pinot Noir, Meunier, and Chardonnay.

Pinot Noir, a red grape variety, serves as the backbone of many champagne blends. It brings forth robust flavors and a fragrant bouquet, essentially defining the champagne’s structure. Its inclusion in Blanc de Noirs champagnes results in a wine with a darker hue and a solid flavor profile, offering depth and complexity.

Meunier, another red grape variety predominantly found in the Champagne region, contributes rich fruit flavors to the blend. It also aids in speeding up the maturation process, adding depth and richness to the final product.

Chardonnay, on the other hand, is a white grape variety known for its crisp acidity. When used in champagne production, Chardonnay imparts elegance, lightness, and a refreshing quality to the blend. It acts as a balancing element, counteracting the robustness of the red grapes and contributing to the overall harmony of the champagne.

In summary, a Blanc de Noirs champagne made from 100% Pinot Noir grapes, such as the one from Duval Leroy, will exhibit a darker color and a full-bodied flavor profile. In contrast, a Blanc de Blancs champagne, made exclusively from Chardonnay grapes, will have a lighter color and a more delicate, refreshing acidity.

*If you are interested in the origins of the BdN champagne, check out my previous post about Dom Pérignon’s Myths & Legacy.

5. Sweetness: Extra Brut

In the spectrum of champagne sweetness, Extra Brut is recognized as the second driest category. This classification makes it slightly sweeter than Brut Nature, which stands as the driest of all champagne styles. Extra Brut champagnes typically contain between 0 to 6 grams of sugar per liter, offering a crisp and minimally sweet profile that appeals to those who prefer a sharper, more austere champagne experience.

This dry characteristic allows the true flavors and complexity of the champagne to shine without the influence of added sweetness, making it a favorite among connoisseurs who appreciate the pure expression of the champagne grapes and terroir.

Champagne Sweetness Levels:

This scale will help you understand where Extra Brut falls in comparison to other sweetness levels in champagne, ranging from the bone-dry Brut Nature to the richly sweet Doux.

Dosage	Sugar Grams/Liter
Brut Nature	0-3
Extra Brut	0-6
Brut	0-12
Extra Dry	12-17
Sec (dry)	17-32
Demi-Sec	32-50
Doux	50+

6. Tasting Note

As mentioned, this 100% pinot noir, blancs de noir champagne has a deep color, rich body, and a variety of fruity aromas with intriguing depth. I noticed brioche, which is typical of fine champagnes, but also an unusual scent of scorched rice.
*If you are interested in the champagne’s brioche aroma, please see my previouse post Reveal the Enigmatic Brioche Aroma.😀

Here’s a tasting note from Tatler Asia (luxury lifestyle magazine):

“An attractive notes of  white peach🍑 and hawthorn, torrefaction (hazelnut pastry, brown biscuits) garnishes a meaty, savoury nose along with murmurs of red fruit. 
The mousse is creamy and mature, complementing a lightly oily texture that solidifies to a powdery finish. Re-tasting reveals a rich, toasty palate fattened with plum jelly, dried apricot and quince.”

I was unsure about the term ‘powdery finish‘ in wines, so I looked it up. It refers to a dry and delicate texture felt in the mouth after drinking. This dryness results from the interaction of alcohol content, acidity, sweetness, and other components in the wine. The term ‘powdery finish’ describes this sensation of dryness in the mouth after drinking.

Dryness (Powdery Feeling):
This is the sensation left in the mouth when a champagne or wine absorbs moisture, leaving a dry feeling. This dryness is caused by the interaction of alcohol, acidity, sugar levels, and other components. Terms like ‘powdery finish’ are used to describe this state of dryness felt in the mouth.

Could the dry feeling be similar to the burning sensation when drinking high-alcohol beverages? To be honest, I’m still not entirely clear on this aspect. I will focus on this particular aspect when I taste the remaining bottle of wine next time.


Anyway, since this wine, Duval-Leroy Bouzy 2007, was gifted to me, it’s quite rare and not easy to find. However, if you’re interested in Duval-Leroy Champagne, you can also try their Brut Reserve. It’s more affordable and highly rated by both critics and customers.
Find Winemaker’s Notes for more information and buy it at wine.com below.😀 Hope you enjoy! 🍾🥂

Duval-Leroy Brut Reserve