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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” and the Rosé, 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. They are also remarkably good food wines! 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].

Brut Tradition ($65) is the house blend (85% chardonnay and 15% pinot noir) that has a fabulous bouquet of lemon-butter and toasted brioche, a complex, layered, minerally texture, and some serious length. Tony Harper - Brisbane Courier Mail

Strikes a clear house note with fine mineral-salt depths.  Andrew Jefford – The New France

A blend of 2000, 2001, & a little 1999. 85% Chardonnay and 15% Pinot Noir. 6gm dosage.


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