2015 | Larmandier-Bernier | Brut Nature Blanc de Blancs Premier Cru Terre de Vertus

The wine is offering up generous aromas of peach, orange oil, ripe melon, white cherries, buttery pastry, orange oil and dried white flowers. Full-bodied, layered and fleshy, with a vinous, muscular profile and a long, gently mordant finish, it's one of the more powerful wines in the range.

Reviews:

• Wine Advocate: The 2015 Brut Nature Blanc de Blancs Premier Cru Terre de Vertus continues to show well, offering up generous aromas of peach, orange oil, ripe melon, white cherries, buttery pastry, orange oil and dried white flowers. Full-bodied, layered and fleshy, with a vinous, muscular profile and a long, gently mordant finish, it's one of the more powerful wines in the range.

• James Suckling: What a striking nose of wild strawberry for a champagne that’s 100% chardonnay, but the wines of this village always tend in the berry direction. For a bone-dry wine, this is brimming with fruit and exhibits lovely elegance, then turns just slightly more austere at the very long, chalky finish. Still very young. From organically grown grapes.

Producer Information

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 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.

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