Producer
Like Egly-Ouriet and Selosse, Larmandier-Bernier has been rated as one of Champagne’s top 5 producers by Andrew Jefford in his celebrated work, The New France, [Mitchell Beazley]. This estate is meticulously run by Pierre Larmandier and his wife Sophie. Pierre’s family have owned vineyards in the Côte des Blancs since the Revolution. The estate is now 15 hectares, predominantly in Vertus, at the Southern tip of the Côte des Blancs, yet there are also holdings in Cramant, Chouilly, Oger & Avize. The vineyards are biodynamically worked (almost unheard of in Champagne) and the average age of the vines is 35 years (most Champagne vineyards are considered 'old' and due for replanting at 25 years). Yields are kept very low by Champagne standards, 50 hl/ha on average. In the winery the approach is classic "minimalist" with indigenous yeasts, long, slow ferments of up to two months and very little sulphur. A mixture of fermenting vessels are utilised including large oak vats and even barriques. Very low dosage levels too and the dosage is designed to be as neutral as possible. Sometimes, as is the case in the "Terre de Vertus" there is no dosage at all. In other words, everything is designed to maximise the expression of the vineyard, commune and vintage. The resulting wines are wonderful expressions of their origins, fine and delicate, yet with and a mineral intensity that keeps you coming back, sip after sip. Peter Liem (champagneguide.net) has written: "Larmandier-Bernier is one of the finest estates in the Côte des Blancs, producing wines of unusual detail and clarity of expression. The style is for champagnes that are dry, minerally and terroir-driven, emphasizing purity and finesse over richness or sheer power."Such purity and minerality could only come from the man that Laurent d'Harcourt, MD of Pol Roger, recently dubbed "The Ayatollah of quality" and his impeccably tended vineyards.
View from the hill over the Côte des Blancs. The vineyard is 20 years Biodynamic.
Region
Champagne is a region that has undergone profound change in the last few decades. We are finally treating it as a wine instead of a celebratory splurge, the farming has improved exponentially and the explosion of grower Champagnes has lead to increased diversity of style across the region. Of course the ‘Grand Marques’ remain and their prestige cuvees still command a premium, but at the grower end of the spectrum, great purity and value can be found wherever you look. It has always been a region where blending across different vineyards to achieve a house style had been refined to an artform, despite the profundity of Krug’s Clos du Mesnil and Clos d’Ambonnay, many Champenois consider their Grand Cuvee to be their greatest wine. That said, today we are seeing an increasing number of single-vineyard wines and the deep-dive into the regions terroir such as the exciting Côteaux Sud d'Epernay continues. Local Knowledge: A visit to Jacques Selosse and a meal at their restaurant, ‘Les Avisés’ is akin to a religious experience.
Specifications
-
Cellaring
2-5 Years -
Varieties
Chardonnay -
Vintage
NV -
Alcohol Content
12.5% -
Farming Practice
Organic -
Closure
Cork -
Bottle Size
750ml
Food Pairings & Recipe
Food Pairing
• Lobster rolls
Lobster rolls
with Simon Johnson
INCREDIENTS
8 Brioche Slider Rolls, allow 2 per person
2.5 cups Lobster Meat, diced, approximately 1kg lobster will yield this amount
4 Celery Stalks, finely sliced
3 tbsp Chopped Chives, plus extra for garnish
120 g Lescure Butter, Melted
3 tbsp Simon Johnson classic mayonnaise
Tasman Sea Salt, to taste
30 g Black Pearl Caviar, to serve
Dill Sprigs, garnish
METHOD
1. Slice into the center of each brioche roll and set asideIn a large mixing bowl add the lobster, celery stalks, mayonnaise, melted butter & chives.
2. Stir mixture until all the ingredients are combined, season to taste with the sea salt.
3. Spoon a generous amount of mixture into each roll and top with extra chives and dill to garnish.
4. Serve caviar alongside lobster rolls, dollop a small quenelle into each before serving for an extra touch of luxury.
Serve caviar alongside lobster rolls, dollop a small quenelle into each before serving for an extra touch of luxury
Expand recipe
Food Pairing
• Lobster rolls
Lobster rolls with Simon Johnson
INCREDIENTS
8 Brioche Slider Rolls, allow 2 per person
2.5 cups Lobster Meat, diced, approximately 1kg lobster will yield this amount
4 Celery Stalks, finely sliced
3 tbsp Chopped Chives, plus extra for garnish
120 g Lescure Butter, Melted
3 tbsp Simon Johnson classic mayonnaise
Tasman Sea Salt, to taste
30 g Black Pearl Caviar, to serve
Dill Sprigs, garnish
METHOD
1. Slice into the center of each brioche roll and set asideIn a large mixing bowl add the lobster, celery stalks, mayonnaise, melted butter & chives.
2. Stir mixture until all the ingredients are combined, season to taste with the sea salt.
3. Spoon a generous amount of mixture into each roll and top with extra chives and dill to garnish.
4. Serve caviar alongside lobster rolls, dollop a small quenelle into each before serving for an extra touch of luxury.
Serve caviar alongside lobster rolls, dollop a small quenelle into each before serving for an extra touch of luxury
Shipping & Returns
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Returns
- Regular price
- $533.94