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Larmandier Bernier Longitude Blanc de Blancs NV
Closure: Cork
Bottle size: 750ml
2019 base, disgorged December 2021. Like the Latitude, this is 100% Côte des Blancs Chardonnay (the vineyards are in Cramant, Avize, Oger, and Vertus), yet the vineyards from which it was drawn have thinner topsoils and so the vine roots plunge straight into the chalky bedrock. The name here refers to the vertical nature of the geographic locations of the vineyards as well as the style of wine resulting from the very chalky soils of these sites i.e., a more linear, mineral wine. While Larmandier’s Latitude is expansive across the palate, the Longitude is all about minerality, line and raciness.
Our notes
Larmandier-Bernier is tiny, biodynamic producer making stunning artisanal Champagnes on their 15 hectares Cote des Blancs property, predominately in the 1er Cru village of Vertus but also in Grand Cru sites like Cramant, Avize and Ogier. Influential English wine writer, Andrew Jefford, wrote in his landmark book, The New France, that Larmandier is as one of the top five producers in the region. Everything is done by Pierre and his wife Sophie to allow the vineyards to fully express themselves including very low yields, the use of wild yeasts, minimal sulphur and very little dosage. These Champagnes possess a purity and mineral expression making them absolutely thrilling to drink. Remarkable producer!
Reviews
Producers notes
“Larmandier-Bernier is one of the finest estates in the Côte des Blancs, producing wines of unusual detail and clarity of expression. The style is for champagnes that are dry, minerally and terroir-driven, emphasizing purity and finesse over richness or sheer power.” Peter Liem.
A hugely important producer in the grower champagne movement. Pierre and Sophie Larmandier have been meticulously farming their vineyards organically and biodynamically since the the 90s. They produce wines of incredible detail, depth and minerality from their old vine and low yielding sites. In the winery, the approach is classic “minimalist” with indigenous yeasts, long, slow ferments of up to two months, and very little sulphur. A mixture of fermenting and aging vessels is used including large oak vats and, more recently, some amphorae. Very low dosage levels are designed to be as neutral as possible.
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