- Zero Dosage Chardonnay Champagne vinified in oak barrels
- Salty minerality, power and smoky wood spice – Selosse inspired
- Sophistication that pairs perfectly with oysters and truffles
2017 was initially classified as a small year, with no concentrated, lush musts. Today, the year shows a subtle, complex, elegant harmony that invites immediate enjoyment. Larmandier Bernier champagnes are not light anyway due to the small yields. After six years of yeast storage and another year of bottle storage after dégorgement, this champagne is already in a good drinking window, which lasts until around 2034.
The aromas are initially dominated by ripe apple, fallen fruit, marzipan, and smoky wood notes. Especially on the finish, phenolic nuances become apparent. This Chardonnay Champagne displays incredible power and presence, but—as with all Champagnes showing pronounced oak influence—subtle elegance is not its main strength. On the second day, the mousse becomes even finer, and the aromatic spectrum expands to include cherries and cinnamon.
Following hirst first single vineyard Cuvee of Old Vines Cramant, Pierre Larmandier decided to make his second terroir champagne with the 1995 Terre de Vertus. Vertus is only a Premier Cru, which is due to the fact that the southern half has more clayey, less chalky soils that are better suited to Pinot Noir. However, the northern part has fine-pored Belemnite limestone, as we also find in Le Mesnil. The plot is located in the middle of the slope, the best part.
After pressing and light clarification, the must goes directly into barrels and foudres from the Stockinger cooperage in Austria. In the past, part of the Terre de Vertus was bottled in tanks, but now the entire batch is put into wood, which gives the wines a refined oak spice. Anselme Selosse brought this technique from Burgundy to Champagne. Of course, this influence also extends to Pierre Larmandier, even if he prefers to talk about the influence of Domaine Leflaive on him. The wines undergo malolactic fermentation in wood. They are neither filtered nor fined. After bottle fermentation, Terre de Vertus is aged on the fine lees for six years. It is then disgorged with zero dosage and aged for another year in the bottle before being released onto the market.
