Particules Crayeuses L19 Extra Brut Grand Cru Blanc de Blancs

Wine description for Particules Crayeuses L20 Extra Brut Grand Cru Blanc de Blancs by Waris-Larmandier

There are Champagnes that court attention with foam and dosage. And then there is this one: quiet, chalky, spot on. The Particules Crayeuses — “chalky particles” — lives up to its name. It comes from the house of Waris-Larmandier in Avize, founded by Marie-Hélène Waris and Vincent Larmandier in 1989 and today run by their three children. Demeter-certified since 2020, the estate works exclusively with Grand Cru Chardonnay from the Côte des Blancs — and with a remarkable distinguishing feature: only 4.5 bar of bottle pressure instead of the usual six. The result is a creamier, finer mousse and a wine that opens up immediately.

Colour & appearance

Straw yellow with a fine, lively mousse — the reduced pressure reveals itself in a particularly gentle, dense bead.

Nose

Bright, clear, shaped by chalk. Lemon zest, ripe yellow and green citrus fruits, some white stone fruit, along with garden herbs, delicate sponge cake, lemon curd and a hint of almond cream. The yeast notes remain discreet, underlining the freshness rather than masking it.

Palate

Juicy and silky on the attack, with fine creaminess and tension at once. Chalky minerality provides drive and structure, while piquant citrus notes, subtle spice and a fine grip create tension. The gentle mousse carries the wine effortlessly — power and elegance are perfectly balanced.

Finish

Long, dry, salty — a finale like oyster shell and lemon zest that makes its chalk-soil origins audible.

Terroir & origin

Chardonnay from the five Grand Cru villages of Chouilly, Cramant, Avize, Oger and Le Mesnil-sur-Oger in the heart of the Côte des Blancs — vines of at least 40 years, deeply rooted in the chalk subsoil that gives this wine its name and its salty tension.

Grape variety & vinification

Pure Chardonnay, hand-harvested and pressed in a traditional Coquard press — only the first pressing. Spontaneous fermentation, ageing partly in stainless steel and partly in Burgundian demi-muids; two vintages plus 30 % solera going back to 2013, 24 to 36 months on the lees, only 2 g/l dosage.

Food recommendations

A Champagne for the bowl and the knife: oysters, sole fillet, ceviche, goat’s cheese or simply good butter on country bread — the saltiness of the wine loves iodine and acidity.

Special features

The low bottle pressure is more than a technical gimmick: it makes this Extra Brut unusually accessible and silky without depriving it of its nerve. Add to that the solera component, which brings depth — a Blanc de Blancs that shows how exciting the Côte des Blancs can taste today.