Description

Description

An exhilaratingly dry and focused blanc de blancs – a great introduction to the world of small growers Champagne. Shows notes of fresh baked bread on the nose and fine mineral and citrus character on the palate. Amazing with shellfish or white meats in a cream or butter sauce.

Grape

In Champagne Blanc de Blancs wines are made exclusively from Chardonnay grapes usually grown in the Côte des Blancs vineyards near Epernay. These are the most prized grapes in all of Champagne so Blanc de Blancs wines are often the most expensive. They display butter, hazelnut, white flower and citrus characters with fine acidity.

Producer

A tiny and sought-after grower making only Blanc de Blancs Champagnes (100% Chardonnay). Pierre and Sophie Larmandier only make wines from their own 15 hectares of vines, which are on average 33 years old.  These are split into around fifty separate parcels spread across the Côte des Blancs in the grand cru villages of Cramant, Chouilly, Oger and Avize, and the premier cru of Vertus. Having been biodynamically produced for more than 20 years, Larmandier-Bernier’s Champagnes are unique: mature, mineral, and pure.

Region

Champagne only comes from the Champagne region of France. It is the most famous and prestigious sparkling wine in the world and is produced from grapes grown only in the Champagne region, the most northerly wine region of France, north-east of Paris. There are three main areas, the Côte des Blancs, Vallée de la Marne and Montagne de Reims. Champagne is produced by a secondary fermentation in the bottle. Only three grape varieties are used: Chardonnay, Pinot Noir and Pinot Meunier.

Food Pairing

The lightest of all Champagne styles but with high acidity and bubbles (helps to wash clean the palate) Blanc de Blancs Champagne styles work especially well with rich shellfish dishes like scallop or lobster in butter sauce, creamy cheeses like Brie and poultry in sauce.