1979 | Larmandier | Blanc de Blancs

This 1979 Larmandier Père et Fils Blanc de Blancs has developed some tertiary aromas and flavours, such as toast, brioche, and some nutty characteristics.

Producer Information

Champagne Larmandier-Bernier is one of the true stars of the Côte des Blancs. Both the Larmandier and Bernier families have had an extensive history in the region, dating back to the French revolution, but it was not until the marriage of Philippe Larmandier and Elisabeth Bernier in 1971 that Champagne Larmandier-Bernier was established. The small house today is directed by Pierre and Sophie Larmandier, along with their son Arthur, and own just under eighteen hectares in some of the finest villages on the Côte des Blancs: Cramant, Chouilly, Oger and Avize (all Grand Crus), as well as in the fine premier cru village of Vertus where they hang their hats. Pierre took over the direction of the family estate in 1988, and by 1992 he began to move the family’s vineyards over to organic viticulture and then to full-blown biodynamic farming by 1999. The Larmandiers are very much committed to the ideal of producing world class wines that speak of the inimitable terroirs of the Côte des Blancs, rather than using parlor tricks in the cellar. They thus work extremely hard to grow the finest fruit possible in each vintage. Pierre does not fear ripeness, but rather, seeks maturity of sugars and acidity in search of balance - the holy grail in grape growing. Larmandier-Bernier holdings are comprised of ninety percent Chardonnay, nine percent Pinot Noir, and one percent Pinot Gris. As their vines near 50 years of age, the Larmandiers practice a much more conservative approach to yields than is currently customary in the Champagne region. In the cellar, Pierre Larmandier is every bit the purist and uses only indigenous yeasts for alcoholic fermentations, producing the most natural and terroir-specific wine possible. Each cru is vinified separately, using a combination of foudres and/or smaller Burgundian barrels, depending on each parcel and the qualities of the vintage. The wines also undergo malolactic fermentation. Occasionally battonage is practiced as well, but Pierre Larmandier is quick to reiterate that it is really the vintage that will decide how certain crus will be raised in the cellar. Blending is generally done in the summer following harvest, and it is at this time that the Larmandiers decide whether or not their three single-vineyard bottlings (Terre de Vertus, Les Chemins d'Avize, Vieille Vigne de Levant) will be produced. The final blends are made and the wines are bottled in July before they undergo secondary fermentation in the deep, cold Vertus cellars. The wines are aged for several years prior to hand-riddling and disgorgement, and are then held a minimum of six months before being released into the market.

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