CHAMPAGNE

ROGER - CONSTANT
LEMAIRE
 Champagne Roger-Constant
Lemaire

a family affair...
The history of the House of Roger-Constant Lemaire dates
back to the end of the 19th century in Hautvillers, the cradle
of champagne where a family tradition was founded.
A gardener and poet, Désiré Lemaire bought the first pieces
of land that today constitute the House of Roger-Constant
Lemaire vineyard.

Désiré’s grandson, Roger-Constant, understood the importance

of blending the grapes on the basis of their origin in order to
create a quality champagne. In 1945, he doubled the size of
the vineyard in Hautvillers and moved the family heartland to
DOMAIN
Villers-sous-Chatillon.
SINCE
Brigitte Lemaire, Roger-Constant's daughter, married Gilles
Tournant who proved to be a very talented young winemaker. 1860
Together they have continued the family tradition with their
children Sébastien and Guillaume.
For 5 generations the family has been putting the know-how
of its Marne valley ancestors to good use. The terroir is right
in the heart of the Champagne region, exclusively on the
south bank on a clay-limestone soil extending from Hautvillers
premier cru to Cumières and as far as Villers-sous-Châtillon.

Nowadays the House of Roger-Constant Lemaire specialises in

producing exceptional original champagnes using no malolactic
fermentation, no filtration and no fining.

2 Champagne Roger - Constant Lemaire Champagne Roger - Constant Lemaire 3

 The (almost) complete family:
Sébastien, Brigitte, Gilles and
Guillaume Lemaire-Tournant.
Together, they carry on the
longstanding family tradition.

Sébastien is Guillaume's older

brother. He is responsible for
exports and relations with
importers and international
sales representatives.

Guillaume manages the vineyard and the

winery, making the wine in accordance
with the strict family tradition. He honours
his grandfather's name on every bottle.

Welcome to
Champagne Roger-Constant Lemaire
The House of Roger-Constant Lemaire specialises in producing
exceptional original champagnes using no malolactic fermentation,
no filtration and no fining. This family specificity enables us to
offer champagnes that are fresh on the palate and marked by their
authenticity and minerality.
In addition, the champagne keeps far better, making our champagnes
suitable for “laying down” - meaning they can be kept for several
years. Our champagnes are perfect for customers who would like to
create a wine collection that can be aged for several years.
A love of vines and wine is the very
essence of our vintages. Respect for the
environment, seaweed to fertilize the
soil and traditional winemaking methods
combined with modern techniques, all
contribute to the international image
and reputation of our champagnes. This
philosophy has been rewarded by numerous
national and international awards.

4 Champagne Roger - Constant Lemaire Champagne Roger - Constant Lemaire 5

 Our terroir
is located in
the heart of
Champagne
Our vineyards are located
exclusively on the southern bank
of the Marne Valley in a clay
limestone soil, which stretches from
Hautvillers 1er Cru to Cumières
and to Villers-sous-Chatillon.

Overview of our expertise :

• Our products are the fruit of sustainable viticulture (no use of insecticides,
pesticides, chemical fertilizers or herbicides). We are currently in the process
of converting to organic status.
• Seaweed is imported from Norway to naturally fortify our vines (amendment
carrying the European organic label).
• All our champagnes are aged for at least 4 to 10 years.
• We do not use malolactic fermentation methods (That is, we keep the natural
freshness of the grapes. 90% of the winegrowers don't use this method which
keeps only the natural acidity. Non-malolactic fermentation assures that the
champagnes are characterized by their freshness and minerality).
• The vintages mature in oak barrels.
• Sugar levels are low, between 4g and 8g/l.
• Our liqueur is homemade, 100% pure cane sugar and aged in 300 l oak barrels.
• Our rosé is not blended with red wine; the colour is obtained in the traditional
way by macerating the skin in the juice.
• We do not use the fining method.
• We do not filter the champagne.
• Additionally, our methusalems and jeroboams are not decanted, they become
champagne in the bottle ! 100% of the ageing is done inside the methusalem,
v.s. others who pour 8 bottles to make a methusalem.

6 Champagne Roger - Constant Lemaire Champagne Roger - Constant Lemaire 7

 Our ecological commitment
The whole of our vineyard has been under integrated
viticulture since 2001, when we stopped using
pesticides, acaricides, herbicides and chemical fertilisers
(an organic conversion file is being drawn up).
Our wine analyses are our best ally to guarantee the
high quality of our champagnes. These analyses are
available on request.
- Sustainable development label in 2018.
- High Environmental Value (HVE) level three label since
2018 to justify our ecological qualities.

Meunier,
Pinot noir,
Chardonnay

All our grapes are carefully

sorted and harvested by
hand.

We have three types of

grapes:
- chardonnay
- pinot noir
- pinot meunier.

A large part of our vineyard is

classified "Premier Cru".

8 Champagne Roger - Constant Lemaire Champagne Roger - Constant Lemaire 9

 All our champagnes
are made without
malolactic
fermentation !
In the Champagne region, there are two
methods for making champagne: Malo
and Non-Malo. The goal of using malo-
lactic fermentation is to lose a large part
of the natural acidity of the grapes to gain
Is it much harder
greater stability of the wine and speed up
the production process. By adding the lactic
to vinify without
bacteria to the wine, it eats the naturally
occurring malic acid and lowers acidity, the malo-lactic
forcing the wine to age prematurely.

The advantages of using malo-lactic

fermentation include: less need for a large
cellar and shorter storage times which
result in reduced financial costs. These
champagnes can be sold after 18 to 24
months of aging; Champagne Lemaire is
aged 4 to 6 years minimum. (Wine with
malolactic fermentation is a technique used
by 90% of the winemakers - not us !).
Wine made without malolactic fermentation
(non-Malo) is the original method for
making wine and it is only used by 10%
of winemakers. The goal of non-Malo wine
making is to preserve all elements of the
grape and it's natural acidity. This results
in a wine that is great for aging. Acidity in
champagne is a key factor in the aging of
wine and it's preservation. Non-malolactic
fermentation allows the champagne to have
the strength to be stored for a minimum of
several years in the cellar and only improves
with age. This is the method used in the
finest Cuvee champagnes because the
process itself is expensive and more labor
intensive.
The non-malo method has always been the
specialty of the Lemaire family, it guarantees
the highest quality champagne. The cost of
production may be higher but the finished
product is clearly superior.
10 Champagne Roger - Constant Lemaire
fermentation ?
Special techniques must be applied when
going the non-malolactic way.
The quality of the grapes as well as their
ripeness becomes an even more important
factor. On condition is that harvesting must
be done at the right moment time in order
to achieve the finest balance between the
natural acids of the grape and its good
taste.
Then in the cellars, it is necessary to
be even more strict in terms of hygiene
in order to prevent the development of
undesirable microorganisms. Regular
analysis is carried out to verify that
fermentation does not start spontaneously.
In particular, much patience is required.
The time the champagne needs to ripen
on the lees (élevage sur lies) must be
extended, as well as the period of ageing
in the cellars (viellissement sur lattes).
Though a minimum of 36 months is
necessary, Champagne Roger-Constant
Lemaire keeps them even longer.
Champagne Roger - Constant Lemaire 11
No fining... The difference What does
We are not using any fining methods (Le Collage in French) to make our
champagnes. Fining is the process of adding a substance, often protein
between a rosé viellissement
based, to help remove the sediment from the wine. These proteins will
catch the pulp and help remove it from the juice. and a rosé de sur lattes mean?
This goal of this process is to rapidly clarify the grape juice but that saignée During this period, the bottles rest
clarification comes with a small aromatic loss in the finished product. In
Champagne country, nearly every winemaker uses a chemical protein The saignée method is the before they are sold. This time is
powder inside the grape juice as their fining process. most noble way to create a rosé crucial and determines the quality
champagne. The method consists of a cuvée. All major Champagne
of realizing a delicate maceration cuvées have a rest period of more
of the skin of the Pinot Noir and than 36 months. Champagne
...no filtration... the Pinot Meunier in its own juice. Roger-Constant Lemaire
cuvées with a minimum period of
sells

The classic method in champagne 55 months.

While standard filtration can protect wine from bacteria and help maintain
it's stability, it also lessens the aroma of the wine. At Roger-Constant is to mix a white wine with a red
wine. Champagne Roger-Constant It is during this period that the
Lemaire, we believe in wine with maximum flavor and that means unfiltered
Lemaire, however, is inspired by the alchemy in the champagne takes
wine. Once bottled, the wine is no longer at risk for bacteria so it is able
traditional method and vinification place, the harmony of aromas is
to keep its full flavor. This method produces results in the true taste of the
techniques for red wine to create created and the acid structure is in
terroir.
the cuvée Rosé. balance with the matter.

...and no cooling The skin of Pinot Noir and Pinot

Meunier has very interesting
This is one of the important quality
criteria for the attentive consumer.
molecules for a rosé wine. By However, this period is not directly
The cooling (passage au froid) prevents the development of the lime related to the quality of the cuvée.
means of a gentle maceration it
crystals in the wine. This method is usually accompanied by a filtering of The wine in the bottle must have
is possible to create an elegant
the wine. sufficient potential to cope with
cuvée with subtle aromas of red
fruits. Here, too, there are some the necessary ageing. This is one
We don't use this method because we don't want to filter the wine but of the reasons why we do not
limitations, especially with regard
also because it takes a lot of energy and this doesn't go together with our use malo-lactic fermentation as it
to the duration of the maceration.
sustainable goals. We prefer to inform our customers about the fact that allows us to age the wines slowly
As the grape varies each year,
crystals can be found at the bottom of the bottle. Under no circumstances in the cellars.
the duration of the maceration
does it concern glass or sugar. It is a combination of tartaric acids and
is adjusted accordingly. In order
potassium, both naturally present in the grape.
to achieve a rosé that meets our
expectations, we use a maceration
The main goal is to create authentic and integral champagnes!
with a duration of between 24 and
For a long time, our ambition has been to compose high-quality
48 hours?
champagnes. To this end, we place the vineyard at the centre of the
During this period, we have to be
vinification process and take care of our grapes in the most natural way,
extra careful, because we have to
with the aim of creating champagnes with their own character.
decide at the right moment when
the maceration will be interrupted.
During the harvest we therefore
taste the juice every 2 to 3 hours
during the maceration, the tasting
takes place both during the day
and at night,
Our Classic range Select Réserve
BLANC DE NOIRS
The perfect accompaniment to any
occasion. Select Réserve charms
with its perfect balance and will
seduce anyone who loves full
bodied and fruity champagne. The
purest expression of a unique
terroir: the Marne Valley.
WWW.CHAMPAGNE-LEMAIRE.FR
Viticulture
Terroir Marne Valley.
Clay and limestone soil.
Turning over the soil.
High Environmental Value label
Sustainable Viticulture label.
In organic conversion.
Vinification
No malolactic fermentation.
Natural yeast from the grape.
No filtration, no fining.
Stainless steel thermoregulated
tanks.
Age
Minimum 4 years in our cellars.
Dosage
Brut, between 7 to 9 g/l.
Grape varietals
100% Meunier.
Appearance
A beautiful light yellow. The foam
is fine and creamy.
Nose
Complex with aromas of hazelnut,
fresh almond and honeysuckle.
Taste
Freshness and minerality.
Aromatic. Tasty notes of vanilla.
Food and wine pairings
Risotto and veal Marengo.
Champagne lentils and salad with
violets. Crab salad. Lobster
medallion. Grilled sea bass.
 Cuvée Trianon
The flagship of the Roger -
Constant Lemaire estate, the
Cuvée Trianon combines the
subtlety of white grapes with the
elegance of red. Showcasing
authenticity and terroir, the ideal
combination to enjoy as an apéritif.
WWW.CHAMPAGNE-LEMAIRE.FR
Viticulture
Terroir Marne Valley.
Clay and limestone soil.
Turning over the soil.
High Environmental Value label
Sustainable Viticulture label.
In organic conversion.
Vinification
No malolactic fermentation.
Natural yeast from the grape.
No filtration, no fining.
Stainless steel thermoregulated
tanks.
Age
Minimum 4 years in our cellars.
Dosage
Brut, between 7 to 9 g/l.
Grape varietals
40% Chardonnay,
60% Pinot noir.
Appearance
Yellow with light green
reflections. The foam is per-
sistent and generous.
Nose
Light and opens with notes of ha-
zelnut, jasmine, mirabelle plum
and lemon.
Taste
Generous with nuances of berga-
mot, green tea and honeysuckle.
Food and wine pairings
Scallops and Shellfish. Seared
foie gras escalope deglazed with
Ratafia Champenois.
Rosé de saignée
Romantic, smooth, tender and
elegant - let yourself be enchanted
by its refined red berry aromas.
Its ruby red hue and ultra fruity
scents are obtained by a short
maceration of the grape skins and
juice.
WWW.CHAMPAGNE-LEMAIRE.FR
Viticulture
Terroir Marne Valley.
Clay and limestone soil.
Turning over the soil.
High Environmental Value label
Sustainable Viticulture label.
In organic conversion.
Vinification
Without malolactic fermentation,
natural acidity of the grape.
Late racking in February.
No filtration or fining.
Use of temperature controlled
stainless vats.
Natural color obtained by mace-
ration of the black grapes.
Age
Minimum 4 years in our cellars.
Dosage
Brut, between 6 to 9 g/l.
Grape varietals
50% Meunier, 50% Pinot Noir.
Appearance
A beautiful copper color with a
fine and discreet effervescence.
Nose
Mixture of orange blossom, to-
bacco and cherry.
Taste
The mouth is dominated by can-
died fruits with notes of honey,
caramel and violet.
Food and wine pairings
Quail in cranberry sauce. Rabbit
with cherry sauce. Pan fried duck
breasts. Fresh fruit salad.
Zabaglione with red fruits. Lemon
meringue pie. Biscuit rose de
Reims.
 Trianon 66
EDITION LIMITED EXCLUSIVE BRUT
Refined and historic, the name
Trianon is a legacy of
Mr Roger-Constant Lemaire who
transformed this brand into a
family emblem in 1966. The family
honours this memory 50 years
later with the birth of the Trianon
1966, a chic and elegant bottle for
a clientele that wishes to make
history.
WWW.CHAMPAGNE-LEMAIRE.FR
Viticulture
Terroir Marne Valley.
Clay and limestone soil.
Turning over the soil.
High Environmental Value label
Sustainable Viticulture label.
In organic conversion.
Vinification
Without malolactic fermentation,
natural acidity of the grape. Late
racking in February.
No filtration or fining.
Use of temperature controlled
stainless vats.
Age
5 years in our cellars and an
additional 1 year maturation with
its cork after disgorgement.
Dosage
Brut, between 7 to 8 9/l. 100%
home-made liqueur, organic cane
sugar.
Grape varietals
40% Chardonnay, 60% Pinot noir.
Appearance
Yellow with green/golden
reflections. The foam is abundant
with nice fine bubbles.
Nose
Vegetal, spicy balsamic and
liquorice with notes of peach and
orange blossom.
Taste
Very aromatic, it expresses itself
with citrus fruits and cherry stone
Food and wine pairings
White meats, fish, shellfish,
scallops, caviar.
Les Hautes Prières
MILLÉSIME 2012 1ER CRU
Produced from the 45-year-old
vines of Maison Roger - Constant
Lemaire, this Blanc de Blancs
vintage is a concentrate of finesse
and exceptional freshness.
Champagne elaborated exclusively
with Hautvillers grapes, cradle of
champagne where the Dom
Perignon Abbey is based.
WWW.CHAMPAGNE-LEMAIRE.FR
Viticulture
Terroir of Hautvillers
Limestone soil.
Turning over the soil.
High Environmental Value label
Sustainable Viticulture label.
In organic conversion.
Vinification
Without malolactic fermentation,
natural acidity of the grape.
Late racking in February.
No filtration or fining.
Matured in 225L oak barrels for 9
months.
Age
Since 2013 in our cellars, mini-
mum 9 years old.
Dosage
Brut, 7 to 9 g/l.
Grape varietals
100 % Chardonnay 2012, 1st cru.
Appearance
Yellow with golden reflections.
Its foam is delicate.
Nose
Its expression is rich of warm
cereals, herbal flowers with
toasted and roasted notes along
with mocha and cocoa.
Taste
Its long maturation in oak delights
the palate with bergamot and
ginger notes.
Food and wine pairings
Turbot, cod, small game and sliced
duck.
 Our Prestige range TRIANON PRESTIGE
EXTRA BRUT
The flagship of the Roger-Constant
Lemaire house, Trianon Prestige.
Unites richness and complexity
with an aromatic profile influenced
by the pinot noir. An exclusive
edition in Extra Brut with a longer
maturation in the cellar.
20 Champagne Roger - Constant Lemaire
WWW.CHAMPAGNE-LEMAIRE.FR
Viticulture
Terroir Marne Valley.
Clay and limestone soil.
Turning over the soil.
High Environmental Value label
Sustainable Viticulture label.
In organic conversion.
Vinification
No malolactic fermentation.
Natural yeast from the grape.
No filtration, no fining.
Stainless steel thermoregulated
tanks.
Age
Minimum 4 years in our cellars
followed by an additional year
of maturation with its cork after
disgorgement.
Dosage
Exclusive and limited edition in
extra brut 3 to 6 g/l.
100% homemade liqueur, orga-
nic cane sugar.
Grape varietals
40% Chardonnay, 60% Pinot
noir.
Appearance
Beautiful gold colouring.
Its generous foam offers a
beautiful effervescence with a lot
of finesse.
Nose
The minty and linseed oil aromas
bring depth to the dominant zest
of citrus fruits.
Taste
The palate is quite consistent
with a remarkable salinity of the
wine and very vegetal nuances.
Food and wine pairings
Aperitif. Escalopes of foie gras,
rockfish.
VINTAGE ROSÉ DE SAIGNÉE
VINTAGE 2012 EXTRA BRUT
A cuvée that makes a full claim on
the Pinot Noir grape variety, with
a beautiful aromatic power and a
remarkable minerality.
An exclusive vintage edition in
extra brut with a longer
maturation in the cellar.
WWW.CHAMPAGNE-LEMAIRE.FR
Viticulture
Terroir Marne Valley.
Clay and limestone soil.
Turning over the soil.
High Environmental Value label
Sustainable Viticulture label.
In organic conversion.
Vinification
No malolactic fermentation.
Natural yeast from the grape.
No filtration, no fining.
Stainless steel thermoregulated
tanks. Harvest 2012, 1st cru.
Natural colour by maceration of
black grapes.
Age
Since 2013 in our cellars.
Dosage
Exclusive and limited edition in
extra brut 3 to 6 g/l.
100% homemade liqueur, organic
cane sugar.
Grape varietals
50/50 % Meunier, Pinot Noir 2012.
Appearance
The wine has a beautiful coppery
colour with tints of terracotta. The
effervescence remains fine and
light.
Nose
Aromas of red and black fruits as
well as stoned fruits. A beautiful,
rather assertive signature that will
delight rosé lovers with an added
splash of sea spray.
Taste
Dominated by the expression of
Pinot Noir with aromas of stone,
dried meat, tobacco and violet.
It has a beautiful aromatic power
and a remarkable minerality.
Food and wine pairings
Poultry or game meats. Red fruit
sabayon.
BLANC DE BLANCS
VINTAGE 2010 EXTRA BRUT
A perfectly mastered woody
Champagne with exceptional
freshness. With its Hautvillers
grapes, this Blanc de Blancs 1st cru
is an exclusive extra brut edition
with a longer maturation in the
cellar.
WWW.CHAMPAGNE-LEMAIRE.FR
Viticulture
Terroir Marne Valley.
Clay and limestone soil.
Turning over the soil.
High Environmental Value label
Sustainable Viticulture label.
In organic conversion.
Vinification
Without malolactic fermentation,
natural acidity of the grape. Late
racking in February.
No filtration or fining.
Aged in old oak barrels
for 9 months with its fine lees.
Harvest 2010, 1st cru.
Age
Since 2011 in our cellars.
Dosage
Exclusive and limited edition in
extra brut 3 to 6 g/l.
100% homemade liqueur, organic
cane sugar.
Grape varietals
100 % Chardonnay, 2010, 1st cru.
Appearance
Yellow with golden reflections.
The foam is fleeting and delicate.
Nose
A beautiful expression of
associated pastries, chocolate and
cocoa along with fresh vanilla bean
and citrus fruit.
Taste
Perfectly controlled woody wine
with notes of wax, honey and
exotic fruits pineapple, coconut,
menthol.
Food and wine pairings
This is an exceptional wine for
special occasions with oriental and
balsamic spices. To pair with noble
fish cooked au naturel or with Thai
cuisine.
COLLECTION
ROGER CONSTANT LEMAIRE
VINTAGE 2009 EXTRA BRUT
LIMITED EDITION
The most prestigious signature of
Lemaire. Handcrafted, artisanal,
exquisite and rare. Released during
the finest vintage years in limited
numbers, production around 2300
bottles per vintage and 1200 for
sale every year. Meticulous selec-
tion of the best grapes and harvest
years, with masterfully blended
equal portions of pinot noir, meu-
nier and chardonnay.
WWW.CHAMPAGNE-LEMAIRE.FR
Viticulture
Terroir Hautvillers, 1st cru.
Limestone soil. Turning over the
soil. High Environmental Value
label Sustainable Viticulture
label. In organic conversion.
Vinification
Without malolactic fermentation,
natural acidity of the grape.
Late racking in February.
No filtration or fining. Matured in
600L oak barrels for 9 months.
Harvest 2009, 1st cru.
Age
Since 2010 in our cellars.
Dosage
Exclusive and limited edition in
extra brut 3 to 6 g/l. 100%
homemade liqueur, organic cane
sugar.
Grape varietals
1/3 Chardonnay, 1/3 Pinot Noir
and 1/3 Meunier.
Appearance
Deep golden hue. The foam is
generous and abundant.
Nose
Woody with notes of salted
butter, caramel and gingerbread.
The vintage character of this
wine with its blend of stewed
fruits and cooked pears is
unmistakable.
Taste
It has a nice freshness with its
noble bitterness with notable
liquorice and lemon balm.
Food and wine pairings 50 rue de la Glacière
Villers-sous-Châtillon
Fine gastronomy. Lobster au gra-
tin with crunchy vegetables or 51700 Coeur-de-la-Vallée
+33 (0)3 26 58 36 79
crab estouffade with morels. contact@champagne-lemaire.fr
In contrast, with pumpkin www.champagne-lemaire.fr
gazpacho and Japanese pepper.