About the wine
The very first edition in 1988 marked the debut of the exquisite Vieille Vigne de Cramant champagne. The Larmandier family, ever enlightened, found it necessary to change the name to Bourron du Levant to avoid any misunderstandings. "Levant" translated as "East" reflects the advantageous exposure of the site, lit by the first morning light. The aged vines range from 56 to well over 80 years old. The grapes undergo a gentle pressing and the juice is lightly clarified before being transferred directly to barrels. Alcoholic and malolactic fermentation take place as follows, naturally and spontaneously in Stockinger barrels. In the first year of maturation, the wines remain on their lees, without filtration or clarification. Bottling takes place in July each year, without additions from other vintages or terroirs. After a reasonable seven to eight years of ageing on the lees, each bottle is manually disgorged before release. At a meagre 2 grams, the dosage balance is.
A golden yellow sheen surrounded by the finest mousseux.
Among the wines that Larmandier-Bernier has to offer, the Vieille Vigne is remarkably opulent. The terroir of Cramant and its extended ageing period contribute to this. Rich aromas give the champagne depth and opulence, arranged in a structured manner, awakening the scent of ripe to slightly dried apricots as well as mirabelles and pears. Chamomile and hay flowers, brioche and caramel also mingle with hints of oak and vanilla. Subtle tones of Virginia tobacco, cardamom and cool stone join in to round off the fantastic olfactory experience.
On the tongue, the champagne is lavishly luxurious. The fruit intensity, fantastic without being intrusive, seems almost weightless, supported by the acid structure. Notes of yeast, honey, ginger and cardamom find their way onto the flavour palette, along with rich stone fruit notes and a mix of citrus fruits. The intense, creamy and vinous notes are reminiscent of the fine wines of Puligny-Montrachet, with the long ageing giving the Champagne a fine perlage. The chalk soils do their part, not only providing the necessary acidity but also reinforcing the mineral undertone. Despite its fullness, the champagne remains precise and perfectly balanced - an amazingly perfect Blanc de Blancs.
Enjoy this fascinating champagne together with fillet of veal and veal farce in puff pastry, served in a champagne truffle reduction. Its complexity also harmonises wonderfully with sole and Norway lobster, accompanied by caramelised chicory and beurre blanc. Last but not least, a dish of young catfish, steamed yellow beet, pollen and elderberry offers a perfect combination.
Champagne Larmandier-Bernier, 19 Avenue du general de Gaulle, 51130 Vertus / France, Organic certificate: FR-BIO-10