Ecueil - Montagne de Reims

Champagne Leclere Pointillart

Leclère-Pointillart offers champagnes that are both structured and accessible, with real consistency in style.

From Premier Cru terroirs in Écueil, the wines highlight a generous Pinot Noir, supported by full ripeness and long aging that brings depth without weighing down the whole.

A domaine chosen for its balance: generous and accessible cuvées to accompany you from aperitif to the table.

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A characterful terroir in the Montagne de Reims

In Écueil, a Premier Cru village at the heart of the Montagne de Reims, the Leclère-Pointillart estate draws on a terroir renowned for the quality of its Pinot Noir. The vineyard, spanning around 9 hectares across several communes, lies on clay-limestone soils predominantly facing southwest, promoting optimal grape ripeness while preserving the freshness essential to the balance of the wines.

The grape composition fully reflects this identity: 80% Pinot Noir, complemented by 15% Chardonnay for finesse and 5% Meunier for roundness.

A family estate in constant evolution

The estate’s history began in 1947 with Jules Brochet, and was subsequently developed across generations by André Leclère, Jean Pointillart, and Patrice Leclère. The creation of the Leclère-Pointillart brand in 1978 marked a key milestone in the structuring of the house.

Today, Guillaume Leclère continues this family legacy with the same level of dedication, within a human-scale estate. Committed to consistency and precision, he follows a sustainable approach to viticulture, with particular attention paid to soil health and grape quality. From manual harvesting to the crafting of each cuvée, every step is carefully managed to ensure a consistent house style.

A generous, structured, and approachable style

Leclère-Pointillart champagnes express the full richness of Écueil’s terroir through wines that are structured, fruit-driven, and well-balanced, with Pinot Noir playing a central role.

Vinification in stainless steel tanks preserves the purity of the fruit, while malolactic fermentation-carried out on the vast majority of the wines—brings roundness and harmony. Extended ageing in the cellar, up to 5 years for non-vintage Brut and 8 to 10 years for vintage cuvées, allows for the development of a fine aromatic complexity.

The result: champagnes that are both generous and precise, with a beautiful texture, well-managed ripeness, and a fresh finish, making them particularly versatile.