Region: Côte des Blancs, Champagne, France
Varietal: Chardonnay

Tasting Notes: This vintage champagne from a single parcel of Premier Cru vineyards in Vertus in the Côtes des Blancs is only produced in exceptional vintages, and is the only brut nature made by cult grower champagne producer Larmandier-Bernier. This plot of Chardonnay has been vinified separately since 1995. It’s a parcel named “Les Barillers”, situated mid-slope in Vertus. This terroir is very particular: delicate, saline and, at the same time, very complex. The balance is already present, so no need for any blending. Chardonnay 100%, a single terroir and a single vintage, aged 5 years sur lattes before being hand-riddled and disgorged. Such a mix of richness and brightness. Perfect, silky mousse. Incredible value for a beautiful wine.-Producer

Pairing: The ideal pairing for this bottle is, well…your mouth! It is such a delight to savor on its own. But, if the need to nosh is strong I suggest fresh salted fries (no dips!), bright green salad dressed very lightly with oil and vinegar, fresh oysters, or calamari. These Southern-Fried Sweet Onion Rings by Kim Severson are sure fire with an ice cold glass of champagne. Omit, or barely season with cayenne. Cheers!

About: Lovingly called "The Hill of Whites”, Côte des Blancs is the centre for Blanc de Blanc production within the Champagne region. On these east or southeast facing slopes the chalky soil is best suited to white grape growing production than more clay-based soils. 96 percent of the vineyards of this region are planted with Chardonnay.

The Larmandier and Bernier families have an impressive winemaking history dating back to the French Revolution. One of the true gems in Champagne, Larmandier-Bernier is a small grower estate with fifteen biodynamically farmed hectares in Grand Cru & Premier Cru villages of the Côte des Blancs. Their Champagne house, located souths of Reims in Vertus, was founded by Philippe Larmandier and Elisabeth Bernier in 1971.
Larmandier-Bernier utilize only indigenous yeasts, separate vinification for each cru, and little to no dosage for an unadulterated expression of terroir in their wines. The wines are vinified in a variety of stainless steel tanks; large, old, wood foudres; enamel-lined tanks; or smaller Burgundian barrels, depending on each cru and each vintage.