This vintage champers, now in its 11th year, is still characterised by freshness and soft nuance. It sits somewhere between cream and silk on the palate, with the superfine bubbles giving it a regal presence without being imposing. It’s almost indescribably complex. There’s lemons, apples and pears, with buttercups and bittersweet acacia honey, the delicate aroma of lilies, and an underscoring of cool minerality and a gentle salinity that sings of the terroir.
Where other wines show their imperial bearing with broad-shouldered grandeur, this is svelte and clean in spite of the full-flavoured richness. The pale-gold tinge in the glass is all the bling it needs, and the rest is pure flavour. What’s more, it’s unbelievable value for a wine of this calibre. It’s a family-run winery (Cuvée Signé François is named after their son) who makes Champagne with zeal, pride and inimitable craft. For the price, you not only get a world-class Champagne, you get a story to tell, and the unique evening to share.
Full price $140.00 from the winery on 21 July 2017.
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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...
- 6 eggwhites
- 1 1/2 cups (315g) caster sugar
- 2 teaspoons white vinegar
- 1 tablespoon cornflour
- 300ml thickened cream
- Mixed berries, to serve
- Icing sugar mixture, to dust
- Preheat oven to 120°C. Trace a 20cm circle onto a piece of baking paper. Line an oven tray with the baking paper.
- Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well until thick and glossy, and the sugar is dissolved.
- Add the vinegar and cornflour and fold with a large metal spoon until just combined. Spoon the mixture onto the prepared tray. Using the traced circle as a guide, use a spatula or pallet knife to shape into a 20cm disc. Bake for 11?2 hours or until dry to the touch. Turn off oven and leave, with the door ajar, to cool completely.
- Use an electric mixer to whisk cream in a bowl until soft peaks form. Transfer pavlova to a serving plate. Top with cream, berries and icing sugar.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...