Champagne Larmandier-Bernier is one of the true stars of the Côte des Blancs. Both the Larmandier and Bernier families have had a long history in the Champagne region dating back to the French revolution. Pierre took over the direction of the family estate in 1988, moving the family’s vineyards to Organics by 1992 and then to full-blown Biodynamic viticulture by 1999. All in all, the wines from Larmandier-Bernier are reference point Champagnes that fully demonstrate the profound potential of low dosage and non-dosé bottlings. These powerful wines revel in their beautiful expressions of terroir, impeccable balance and clean, zesty and very pure palate impressions.
Larmandier-Bernier Rose de Maturation 2013
This new cuvée is produced from the Pinot Noir and Pinot Gris grapes picked in Vertus, where the two varieties grow together in the same plot of old vines – the same grapes used for the Rose Siagnee. In Champagne, most rosés are obtained by blending white wine with a little Champagne-appellation red wine. Rosé de saignée, on the contrary, is made by using direct maceration of the Pinot Noir grapes. This method of vinification is more demanding and requires perfectly ripe grapes. This is the true rosé., is made by using direct maceration of the Pinot Noir grapes. This method of vinification is more demanding and requires perfectly ripe grapes. This is the true rosé.
“A new cuvée for Larmandier-Bernier makes its debut with the 2013 Extra-Brut Rosé de Maturation. Like the house’s Rosé de Saignée, long one of my favorite rosé Champagnes, this derives from old-vine Pinot Noir and Pinot Gris in Vertus, and it’s also produced by the saignée method, seeing three days’ maceration; but unlike that wine, which is raised in tank and concrete eggs, this cuvée sees 40% maturation in wood with the balance in concrete eggs, and it sees longer sur lattes aging, too—fully six years before this first release was disgorged, with three grams dosage. The boisterous expression of fruit and flowers that defines the Rosé de Saignée is here transformed into something more subtle but just as lively, mingling nuances of red berries, dried orange peel, potpourri and ginger. On the palate, it’s medium to full-bodied, with a delicate mousse and mouthwateringly sapid qualities that suggest thrilling gastronomic potential. This is a lovely addition to the portfolio, and I look forward to getting to know it better over the coming years.”
94 Points, William Kelley, Wine Advocate