Jacques Selosse Lieux-dits 'La Cote Faron' Blanc de Noirs Grand Cru NV
1 or more bottles$970.00
Julia Harding M18 points
Antonio Galloni97 points
"The NV Extra-Brut Grand Cru La Cote Faron is ridiculously great." - Antonio Galloni
This rare Champagne is rich and textural, exhibiting red fruit characters from the 100% Pinot Noir balanced with florals, anise and spice. Incredibly complex and a wine that all Champagne connoisseurs need to experience.
“No champagne grower is as renowned or as influential as Anselme Selosse. Whether directly or indirectly, he has inspired an entire generation of young winegrowers in the region, and among consumers, his champagnes have become some of the most sought-after wines in the world. As with many wines that seek to push their boundaries, Selosse’s champagnes are not without controversy—some believe them to be at the pinnacle of what can be achieved in the region, while others find them incomprehensible. Regardless, it’s undeniable that these are highly original champagnes, and wines of intense personality.” Peter Liem, ChampagneGuide.net
Light (Light)Full (Full)
Low Tannin (Low Tannin)Tannic (Tannic)
Sweet (Sweet)Dry (Dry)
Low Acidity (Low Acidity)High Acidity (High Acidity)
- Red Fruits
- Red Cherry
Critic Scores & reviews
Julia Harding MW18
"Just 140 cases each of the lieux-dits wines. 100% Pinot, from a solera begun in 1994. Six years on the lees. Disgorged 23 Feb 2011. Pale gold with a very slight pink tinge. Fabulous clarity and focus even with the breadth of flavour. More mineral on the nose and red fruited. And a touch of orange. Some spice on the palate. Structure more evident, a little more obvious tannin. Very very long. (Tasted: 21-Mar-2013)"
"The NV Extra-Brut Grand Cru La Cote Faron is ridiculously great. Layers of fruit emerge effortlessly from this large-scaled, dramatic Champagne. The wine needs quite of time to open up, but when it does it is a stunner. This is pure Ay in its rich, voluptuous personality and creamy texture. Red berries, dried flowers, licorice, mint and licorice are layered into the rich, seductive finish. Readers who prefer a more mineral-driven style of Blanc de Noirs will prefer the Le Bout de Clos, Selosse’s wine from Ambonnay, while those who prefer a more overt expression of fruit will flip out over the Cote Faron. Either way, it’s hard to lose. They are both magnificent."
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Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.
Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.
Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)
The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.
Champagne is a wine region to the north-east of Paris where wine has been grown since the Romans first planted in the 5th century and the region is most well known for the sparkling wine that goes by the regions name.
Champagne is made from 3 grapes. The two red grapes Pinot Noir and Pinot Meunier and the white grape Chardonnay. All three are commonly blended though a ‘blanc de blanc’ meaning ‘white from white’ indicates that only Chardonnay was used. Conversely a ‘blanc de noir’ or ‘white from black’ indicates that the two red grapes were used.
A common misconception is that Champagne was invented by Dom Pérignon. Although this is not the case, he made considerable contributions to the quality and production methods used in the region. The very first bottles of Champagne were created by accident, and coined ‘the devil’s wine’ for all the popping corks. Sparkling wine in Australia was referred to as Champagne but this practise has long been disallowed.
Methode Champenoise is the traditional method by which Champagne is produced and if you see Millisime on a bottle, it represents the fact that the wine comes from a particular vintage rather than being blended, which is the more common practice.
Icons such as Dom Pérignon and Kristal are world reknowned, but we find as much pleasure in the smaller Champagne houses such as Gosset and Jacquinot. Magnums are perfect for the festive occasions and half bottles are also available.
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