Particules Crayeuses L19 Extra Brut Grand Cru Blanc de Blancs

Wine Description for Particules Crayeuses L19 Extra Brut Grand Cru Blanc de Blancs by Waris-Larmandier

Character

The name says it all: Particules Crayeuses – chalk particles – points to that mineral foundation which defines this Champagne. Waris-Larmandier, a small family estate in Avize, counts among the most authentic representatives of a new generation of Récoltant-Manipulant Champagnes that place terroir above marketing. The designation L19 indicates the base vineyard site, whilst the Extra Brut dosage with minimal residual sugar emphasises the pure, unvarnished character of the wine. This is about precision, clarity and mineral tension – a Champagne for purists.

Terroir & Origin

The Côte des Blancs is the heartland of Chardonnay in Champagne, and Avize stands at its pinnacle. The Grand Cru vineyard sites rest upon deep chalk layers from the Cretaceous period, which lend the wine its characteristic saline minerality and vibrant acidity. Waris-Larmandier manages old parcels with vines averaging 40 years of age, their roots reaching deep into the calcareous foundation. The cool continental climate delays ripeness and preserves the nervous freshness that distinguishes Blanc de Blancs from this region.

Grape Variety & Vinification

100% Chardonnay from Grand Cru sites – nothing more is needed. The estate works according to biodynamic principles, eschews herbicides and relies on natural yeasts. Vinification takes place in stainless steel tanks or neutral wooden barrels to avoid masking the fruit. The minimal dosage in Extra Brut (under 6 g/l residual sugar) demands perfectly ripe fruit material and relies on the inherent complexity of the terroir rather than sweetness. The result is a Champagne of uncompromising straightforwardness – taut, crystalline, energetic.

Food Pairing Suggestions

This mineral intensity calls for equally purist companions: fresh oysters, scallops or seafood prepared simply. Sushi and sashimi also harmonise beautifully with the saline freshness. For those preferring something more opulent: pan-fried turbot with beurre blanc or goat’s cheese of medium maturity create exciting contrasts with the acidity structure.