A very rich, powerful and creamy Blanc de Blancs champagne with a slew of candied-orange and caramelized-grapefruit aromas, plus notes of sushi ginger and saffron. Gains in freshness after a bit of aeration in the glass, adding to its considerable appeal.\n \n Producer Information\n Champagne Larmandier-Bernier is a Champagne house in Vertus, just south of Reims, producing acclaimed wines from Côte des Blancs and Montagne de Reims vineyards. It was founded by Philippe Larmandier and Elisabeth Bernier in 1971. The Larmandier and Bernier families have an impressive winemaking history dating back to the French Revolution. Indeed, the Larmandier family is credited with helping to raise the profile of the Côte de Blancs region. Pierre Larmandier took over the reins of the estate in 1988. The Champagne Larmandier-Bernier portfolio of wines are generally drier in style. Most are Extra Brut, including Latitude, the core release, and the Longitude Premier Cru made exclusively from Côte de Blancs vineyards. The estate also produces a single-cru Non-Dosé Champagne, Terre de Vertus. The Rosé de Saignée is unusual in that it is a 90:10 combination of Pinot Noir and Pinot Gris. The latter (aka Fromenteau in the region) accounted for around half of the Champagne vineyard around 300 years ago; now it is very rare. In addition to its non-vintage Champagnes, the house produces two single-vineyard vintage Champagnes: Vieille Vigne du Levant and Les Chemins d'Avize. Previously, red and white expressions of Côteaux Champenois featured; these are no longer made. The 15 hectares (37 acres) of vineyards are planted to over 90 percent Chardonnay with Pinot Noir and a small amount of Pinot Gris. These vines average around 35 years old and are situated within the grand cru villages of Cramant, Oger and Avize, as well as the premier cru village of Vertus. The vineyards enjoy east and southeast-facing exposures and are planted on chalky soils 100 to 220 meters (328 to 722ft) above sea level. Biodynamic farming has been practised since 1999; certification was achieved in 2003. Grapes are harvested by hand and each individual cru is vinified separately. Austrian oak casks and vats are employed for both fermentation and aging of the base wines, with fermentation occurring in the presence of indigenous yeasts. The wines age on their lees with occasional battonage and, after bottling, then undergo a secondary in-bottle fermentation in the wine cellars that are carved out of the chalky rock. The wines are next riddled and then disgorged by hand six months prior to release. Dosage is always subtle (never containing above 4 grams per liter sugar) in order to communicate terroir.
