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2018 base (100%), disgorged January 2021. For this cuvée, the grapes—a co-planted blend of 90% Pinot Noir and 10% Pinot Gris—were allowed to macerate for several days before the juice was drawn off. This soak provided the colour and much of the body and flavour of the wine. This saignée technique is now rare in Champagne, primarily as it is a demanding method of vinification that requires grapes with an excellent degree of maturity. Hence, most rosé in Champagne is made by the addition of a little red wine. Vive la difference!
Cut from the same cloth as previous releases, the 2018 vintage bottling was drawn entirely from what are thought to be the oldest Pinot Noir vines in Vertus (45 years old) and one of its very last 100% Pinot vineyards. As with all Larmandier’s wines, it was naturally fermented. Part of this cuvée was raised in a Nomblot concrete egg and part in stainless steel, and more recently Larmandier have been trialling amphora.