Lahaye creates vibrant, complex champagnes, combining the ripe depth typical of the southern Montagne de Reims with an energetic expressiveness derived from high-quality viticulture. Remarkably polished and undeniably delicious, his cuvées are never austere despite their soil-driven purity and low level of dosage. At the same time he’s so thoughtful and skilled in the art of blending that even when he combines two varieties or vineyards, the resulting champagnes offer more generous terroir expression than can be found in many single-vineyard champagnes. 

Benoît cares deeply about philosophy but considers results to be just as important as his methods. There are things he does not compromise on, and viticulture is one such example. A passionate advocate of natural winegrowing, he has bottled estate Champagnes since 1996. He subsequently started working organically and in 2007 his domaine received organic certification. He also uses various biodynamic treatments: using only his own compost with some organic manure as a complement, he applies various herb infusions to the vineyards — an almost homeopathic ethos.

Lahaye is one of the few growers in Champagne to own a horse, which he uses to plough much of his 4.5-hectare estate. The land is worked thanks to Tamise, an Auxois working-horse, as well as two friendly donkeys who are on hand for a bit of additional support.

Benoît’s vineyards are situated in the Grand Cru villages of Bouzy and Ambonnay as well as the Premier Cru village of Tauxières. The plots are 90% Pinot Noir, and the average age of the vines is 35-40 years. He also has a tiny plot of Chardonnay on the Côte des Blancs, in the premier cru village of Vertus.

As with all quality-conscious producers, Lahaye presses the grapes from each of his parcels separately. Vinification is mostly in oak fûts de chêne while the remainder is in temperature-regulated stainless steel tanks. Only indigenous yeasts are used, and there is no chaptalisation other than in exceptional circumstances. Vinification lasts for 10 months, during which the wine is left on the lees without racking. Malolactic fermentation is sometimes allowed depending on the cuvée, and there is no fining or filtration. Dosage is minimal, if at all used.

Despite his choice of techniques, Lahaye’s champagnes are neither oxidative nor overtly oaky in flavour. In fact, they consistently take time to develop, typically needing ageing or plenty of air upon opening to show their best, yet they’re capable of tremendous complexity and intensity.

A very serious young wine grower, Benoît Lahaye practises a thoughtful biodynamic viticulture of the very highest standard. These are Champagnes with a real taste of their origins. — Michael Edwards, “The Finest Wines Of Champagne” Lahaye’s wines are intense without being weighty, showing a vinous, concentrated character that clearly announces an emphasis on quality work in the vineyards. They’re always made from very ripe fruit, yet as with many naturally-grown wines, the dominant character is not one of fruit, but of terroir. — Peter Liem

This includes the latest releases of his flagship cuvées, as well as two rare sulphur-free cuvées, Violaine and the Blanc de Blancs, and two vintage-dated releases: the fine 2014 vintage and a late-disgorged 2012 vintage. We’re especially thrilled that the singular Le Jardin de la Grosse Pierre is back too (hardcore collectors, take note).