Lavernette ‘Granit’ / Gamay Blanc de Noirs
Cru Gamay crunchiness with enough cremant creaminess to make it as quaffable as it is crushable. I love when red fruit tones truly shine through in a white sparkler like this; tart rainier cherries and soft black raspberries do a little dance on your tongue. It’s also a great example of the value of ‘Brut Nature’ (no added sweetness) as the insistent acidity really ties the wine together.
Tarlant Champagne / Rosé
Tarlant Rosé showcases the best of the Brut Zero trend in Champagne. In short; high in mouth watering acidity and bracing complexity with the perfect kiss of wild summer strawberries and tart passion fruit. The minerality is prominent on both the nose and the tongue and the rare treat here is the amount of crushed dried flowers throughout as well.
Dhondt-Grellet Champagne / Grand Cru, Blanc de Blancs
Lemongrass and fresh baked ginger cookies. Ripping acidity with just a soft rich whisper of lemon meringue pie. The village of Cramant has always been one of my favorite Grand Crus because it always showcases the perfect balance between fine focused minerality with elegant velvet creaminess. This wine exemplifies the best of that harmony and has one of the most endless complex finishes I’ve had in a NV Champagne in some time.