COLOUR
White
TYPE
Sparkling
VINTAGE
NV
GRAPE
Pinot Meunier, Chardonnay, Pinot Noir
PRODUCER
Champagne Lancelot-Pienne
REGION
Champagne
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Champagne Lancelot-Pienne is a family-run estate in Cramant, currently managed by Gilles Lancelot and his son Julien. The family has been farming vineyards in the region for over 120 years, starting with Jean-Baptiste Lancelot. While the estate is highly regarded for its Grand Cru Blanc de Blancs, "Accord Majeur" represents a unique expression. The name translates to "major chord" or "major agreement," symbolizing the harmony between three grape varieties and three distinct terroirs of Champagne: Côteaux Sud d'Epernay, Vallée de la Marne, and Côte des Blancs. This cuvée is crafted from 40 specific estate parcels with vines averaging over 50 years of age, representing a tiny, highly allocated production of under 700 cases annually.
ALCOHOL
12.5%
AVG. PRICE
€39
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
8-10°C
INTERESTING FACTS
Fact 01
The name 'Accord Majeur' is a double-entendre referring to both a harmonious musical chord and the agreement of three grapes and terroirs.
Fact 02
While famous for Grand Cru Chardonnay, the estate flips the script here with a Pinot Meunier-dominant blend aged for an impressive five years.
Fact 03
The wine is sourced from 40 distinct estate parcels with exceptionally old vines averaging 50 to 55 years of age.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for Accord Majeur is characterized by meticulous parcel-by-parcel management and extensive aging. The grapes are harvested manually and fermented in small, temperature-controlled stainless steel tanks. Malolactic fermentation is 100% completed to soften the blend. The wine is composed of approximately 70% to 80% Pinot Meunier, balanced with Chardonnay and Pinot Noir, and incorporates up to 30% reserve wines from a perpetual reserve system started in the early 2000s. Following bottling in the spring or summer, the wine undergoes secondary fermentation and is aged on its lees (en tirage) for an extraordinary five years (60 months) in the estate's chalk cellars. It is disgorged six to nine months before release with a low dosage of 5 g/L.
