“So Cramant is a village – Cramant, not ‘crémant’ which is a style of Champagne – in Champagne. It’s a Grand Cru village, so it’s really premium. Presided over by Madame Larmandier, this producer puts so much love and time and effort into their wines, so yes it’s more pricey than you’d pay for an Aussie sparkling but the quality is just through the roof.” – Jordan, Mofo Wine Dealer
“It’s 100% chardonnay so it’s quite a light style, but still has those typical quite full-bodied characteristics to it. It’s got a little bit of that toastiness to it, a nice creamy mousse from the bubbles and it’s really nice and dry too. It’s got everything and it’s so well-balanced. I reckon this is one you’d break out on Christmas Day, or any kind of event, because it makes you look fancy as f*ck – the bottle itself looks so, so good, so if you can break this out and be like oh yeah totally, I can buy this type of Champagne, everyone will stop and be like whaaaat seriously?”
Part of our Women in Wine Collection
We are committed to ALWAYS having wines available that are made by women. In an industry that’s still dominated by men, we believe in celebrating the incredible work women are doing. Here’s to our Women in Wine!
Winemaker/owner: Mme Guy Larmandier
As they say: “Mrs. Guy Larmandier, together with her children, François and Marie-Hélène, presides over the destiny of the house. The combination of know-how from both generations offers a real advantage in terms of quality and customer reception.”
“Tight, fine, citrus and meringue aromas: a refined, intense, mouth-watering blanc de blancs with great line and length. Precision and poise. Exactly what I'd hope for in a Côte de Blancs chardonnay.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
The grower Champagne house of Guy Larmandier was founded in 1977, and although the label’s namesake Guy has since passed away, the family tradition is carried on by widow Collette and children Francois and Marie-Helene. They cultivate mainly chardonnay for their Chouilly and Cramant grand crus (not to be confused with the sparkling wine known as crémant), and their premier cru bubbly from Vertus and Cuis of the Côtes des Blancs. Mademoiselle Larmandier oversees their 9ha of chardonnay grapes, which are handpicked to produce a typically floral, generous and elegant blanc de blancs that is aged on lees for a minimum of three years. Only 90,000 bottles are produced each vintage and only a small percentage makes it out of the country. Vinomofo is proud to be the exclusive importer of Guy Larmandier Champagne in Australia.
Champagne is not generic sparkling wine, it's a region. There I said it. Get it right people. The reason the French get their lingerie in a twizzle when we call Trilogy 'Champoyne' is the history, the money and the angst that have all gone into making Champagne what it is today: a bureaucratic, strictly controlled, marketing-driven behemoth, that still manages to pump out some of the world's finest and most consistent wines. Adding bubbles to wine was a masterstroke of genius, and makes wine from marginal regions not only palatable, but unique and eminently desirable. But it's the way the grapes are grown, the land they're grown in, and the way the bubbles are generated that makes traditional method sparkling (which all Champagne is) special. There will always be alternatives, but none have the history and marketing power of the luxury Champagne powerhouses. You're not buying wine; you're buying a brand name. And that's ok.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Oysters with champagne sauce
- 125ml (1/2 cup) champagne or sparkling white wine
- 1 French shallot (eschalot), finely chopped
- 125ml (1/2 cup) thickened cream
- Freshly ground white pepper
- Rock salt, to serve
- 12 (1 dozen) natural oysters, in the half shell
- Chopped fresh chives, to serve
- Place the champagne and shallot in a saucepan over medium heat and bring to the boil. Reduce heat to medium-low and simmer for 3-5 minutes or until reduced by half. Add the cream and season with white pepper. Simmer for 3-4 minutes or until reduced by half and the sauce is thick and creamy.
- Preheat grill on high. Scatter rock salt over the base of 2 small heatproof serving dishes. Arrange the oysters on the rock salt. Pour the cream mixture evenly among the oysters. Cook under grill for 1-2 minutes or until golden. Set aside for 2 minutes to cool slightly. Sprinkle with chives to serve.