As far as Tete de Cuvee Champagnes go the A.R. Lenbole L’Aventure is virtually unknown by many Champagne enthusiasts. The current offering is 100% Chardonnay from the 2002, and 2006 vintages with 22% vins sous bois. Les Aventures is chalk laden ½ hectare single vineyard plot in Chouilly owned by A.R. Lenbole. . Pressing is done in traditional 45-year old Coquard wooden presses. Vinification is done is small oak barrels of 225 litres. Each release of L’Aventure is only from the best vintages, and ones that compliment each other. This Champagne spends a minimum of 10 years on the lees, and only 2000 bottles are made per release, and is dosed at 3 g/l. This champagne has aromas of apple, stone fruit blossoms, minerals, marzipan, thyme, and mushroom. The palate has notes of maturity with lots of brioche, nuts, fig, toffee, all wrapped in a core of ripe apple fruit finishing very long with vibrant acidity. I had this open for a couple hours, and it continued to become more interesting over the evening. This is a great bottle of Champagne that needs to be tasted to be believed!
Wine Advocate (Stephan Reinhardt) 95 points! "This single-vineyard NV Blanc de Blancs Grand Cru Chouilly Brut Les Aventures assembles Chardonnay from two vintages: 2002 and 2006. Twenty-two percent of the wine was vinified in oak, and it was bottled in September 2007. Disgorged in January 2018 with less than three grams per liter of dosage, this intensely golden-yellow colored cuvée indicates lovely maturity, with iodine purity and freshness on the deep and complex nose. There are floral notes as well as dried fruit, brioche, honey and almond flavors. Dry, fine and complex on the palate, this is a highly characterful, structured, very pure and persistently salty Chouilly that has gained a lot of secondary flavors and layers over the years on the lees! It's a fabulously vinous and vital but also matured wine with very fine bubbles and great terroir expression. It's a really great Champagne from Chouilly, and the best is to enjoy it with food, white meat perhaps with lots of morels. The finish is immense yet pure, fresh, structured and stunningly aromatic. Tasted April 2018."