Champagne Larmandier-bernier 1er Cru Terre De Vertus Blanc De Blancs 2014
SKU
LACH201410 UCAU
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Non-dosé--since the mid 90's, long before it was fashionable!
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It is from the chalky 1er Cru vineyard plots of Les Barillers and Les Faucherets, situated mid-slope in Vertus
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These sites make arguably the most explicitly mineral wines of the village; wines that can recall the best of Le Mesnil (to the north) in their chalky raciness and drive.
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1 or more bottles$220.00
Editors notes
Terre de Vertus is one of three single-terroir Chardonnay wines produced at this Estate and certainly the most famous. It is from the chalky 1er Cru vineyard plots of Les Barillers and Les Faucherets, situated mid-slope in Vertus. These sites make arguably the most explicitly mineral wines of the village; wines that can recall the best of Le Mesnil (to the north) in their chalky raciness and drive.
This was fermented naturally and aged 60% in neutral barrique and 40% in large wooden Stockinger cask. Malolactic fermentation began spontaneously (without inoculation) and the wines were left on their natural lees for nearly a year. After the second fermentation the wine aged in bottle on cork, and there was no dosage addition at disgorgement in order to respect the purity of the terroir. The result is one of the most distinctive and mineral wines of the entire Champagne region and today it is one of the touchstone wines of the great grower movement.
This wine has always been non-dosé--since the mid 90's, long before it was fashionable. The Larmandiers made the decision because this particular terroir (when farmed in their way: old vines, biodynamics, low yields, etc.) works best without any additions. The 2014 is a superb Terre de Vertus, very classic in style. You can expect a wonderfully fine, savoury dry white that offers complex hints of bosc pear, fresh salt, earth, preserved lemon, and chalk. It's ultra-fine and pure and although it is terrific now (don't be scared to decant!), you will be amply rewarded if you can rest it for three to six years on cork. Try it with oysters, terrine, hard cheeses, roast chicken or grilled white fish.
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- Almond
- Apple
- Creamy
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- Apple
- Cream
- Floral
- Honeysuckle
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France
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
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.
An exclusive event Want to taste this wine?
What could be better than tasting this wine alongside our knowledgeable staff and even someone from the winery themselves? Below are events that include the wine you are interested in.
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September29
- 6:30 PM AEST
- In Person Event
- Wine Type Event
- 6:30 PM AEST
- In Person Event
- 7b Chowder Bay Rd, Mosman NSW 2088
- L'Heritage Chowder Bay
Fine Wine DinnersGrower Champagne: Unique Expressions of Site and Vintage, 29 September 2022 6:30pm$420.00 per ticket7b Chowder Bay Rd, Mosman NSW 2088Read MoreGrower Champagne. If you know, you know. It’s not about consistency year in, year out, blending multiple vintages and fruit from various vineyards across several subregions to achieve that ‘house style’ as the large Champagne houses do. Instead, it’s about terroir – a unique expression of site – and the defining features of a particular vintage. It’s no surprise then that Grower Champagne, where the people who grow the grapes also make the wine, is often referred to as ‘Artisan Champagne’.
The premium quality and individual nature of Grower Champagnes is increasingly attracting attention from consumers around the world. As we pursue everything that is boutique, bespoke, and pure, the intimate relationship that growers have with their land and their vines, and the way this expresses itself in the wines, is highly appealing.
United Cellars invites you to this intimate evening at L’Heritage Chowder Bay, where we will taste and explore the art form that is Grower Champagne. Wines on pour will include those of some of the better known estates such as Egly-Ouriet and Agrapart, but we will also discover the wines of some of the rising stars of the Grower Champagne community and hear their stories. These Champagnes are new to the Australian market and exclusive to United Cellars. With footage from the vineyards and insights from the winemakers themselves, this will be a very special experience and one you will remember.
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About the brand Larmandier Bernier
Champagne is a labor of love for Pierre and Sophie Larmandier. They discuss each bottle as though it were a child and keep children in mind, as their ethos is to respect the environment to ensure its health for future generations. The property has been in PierreÕs family since the French Revolution. With vineyards throughout the C™te des Blancs and surrounds, the wineryÕs holdings total fifteen hectares under vine. The biodynamically worked vineyards could be considered old by Champagne standards, as the average vine age is 35 years. The Larmandier-Bernier approach is unique to Champagne; while most producers attempt to create a homogenous blend, their non-conformist attitude is as refreshing as their wines: Òour priority is always the same: to allow the terroir to express itself.ÓIn the winemaking process, low yields contribute to flavor concentration. Hand picked in the vineyards and gently pressed in the winery, each parcel is vinified separately using natural yeasts. The following spring, they taste each parcel repeatedly in order to decide which crus to blend (or not) in order to honor that wineÕs terroir.
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