Cuvée Louis Brut Nature 2004+2005 NV

To the wine:
The Cuvée Louis Tarlant is a harmonious blend of equal parts Chardonnay and Pinot Noir, obtained from the over 70-year-old vines of Les Crayons vineyard in the picturesque Marne valley near Œuilly. The basis for this sublime wine is formed by the 2004 and 2005 harvests, with the base wine fermenting spontaneously in wooden barrels. In the tradition of the Tarlant house, malolactic fermentation is omitted. The wine is also aged in wooden barrels, starting with bottling on 4 May 2006 and finishing with dégorgement on 6 June 2022. Its dosage was notable for the absence of sugar.

Color:
The Louis Tarlant shines in an eye-pleasing golden yellow, accentuated by amber reflections and crowned by a fine pearl band.

Nose:
Here, the cuvée unfolds its complexity without losing its clarity and precision. Associations awaken notes of lemon and orange tart, juicy stone fruit, dried apricots and figs as well as ripe yellow apples. This bouquet is rounded off by nuances of candied ginger and orange peel, embedded in a subtle buttery note of toasted almonds and hazelnuts and a hint of vanilla. Underpainted accents of nougat and liquorice join in, although the dominant note remains that of lively minerality.

Palate:
On the palate, the Louis Tarlant nestles seamlessly and reveals distinct notes of maturity, paired with impressively clear precision, incisive acidity and intense minerality. This is imagined by a pulsating source of energy, embedded in lemon curd and puff pastry, surrounded by ripe fruit - an interplay that creates an irresistible state of vibration. And yet there is still room for a full, warm and ripe depth as well as a mouth-filling juiciness that culminates in a long and pulsating finish. This is infused with subtle oxidative and tart notes and is rounded off by fine mousseux at the end.

Food recommendations:
This champagne is excellent with a variety of dishes, such as a mousse of smoked trout fillets, roast monkfish with a hint of vanilla and chilli, or a honey-glazed duck breast in a light orange sauce.