The BAM! is a cuvée of rare varieties, namely 27 % Pinot Blanc, 27 % Arbanne and 46 % Petit Meslier. The B stands for Blanc in Pinot blanc, the A for Arbanne and the M for Meslier. The vines are planted in the Lieu-dit Four à Chaux-Sables, not far from the vineyard in Œuilly, on limestone from the Lutetian period. Quartz sand is found on top. The vines come from Sélections massales Harvested on 24 September 2010, it was followed by a slow gravity pressing, then spontaneous fermentation and then six months on the lees in Burgundian Pièces. There was no malolactic fermentation. The blend included 50 % Réserve wines from a Réserve Perpétuelle a solera that was started in 2007. It was bottled on 2. 5. 2011 and disgorged on 10. 2. 2020 with - as always - 0 g dosage.
light golden yellow with fine perlage
Tarlant's cuvée of Pinot Blanc, Arbanne and Petit Meslier is a wonderfully clear, precise and powerful wine. ChampagneIts virtues can already be sensed in the fragrance. Green and yellow apples, apple quince and limequat, lemon meringue and almond slivers, mint and crushed lime await you. The effect is fresh and clear.
On the palate, the actually bone-dry wine reveals its Non-Dosé Champagne a sweetness of ripe fruit and lemon curd and also the appropriate creaminess that lemon curd offers. But then the BAM! brisker and drier, really turns up the heat, becomes ever clearer, ever more crystalline with pressure and fresh acidity - there is no malolactic fermentation at Tarlant. Then the block battery comes into play, sending a light jolt of electricity across the palate. This is accompanied by a spiciness of ginger and grapefruit peel, white pepper and rock salt, which meets the ripe and light notes of puff pastry from the reserve wine in the extended finish, running down the palate as you pour yourself the next glass. It does you good and invigorates you, seems pure and elegant at the same time.
Food recommendations by Christoph Raffelt
- Mackerel Ike-Jime on yuzu ice cream with sushi rice and vegetable tempura
- Unaju, grilled eel with rice and light sweet sauce
- Inari-zushi, dumplings filled with shiitake rice according to Stevan Paul
Champagne Tarlant, 51480 Oeuilly / Epernay / France