“ℂ𝕣𝕖𝕒𝕥𝕚𝕧𝕚𝕥𝕪 𝕚𝕤 𝕝𝕚𝕜𝕖 𝕒 𝕡𝕦𝕫𝕫𝕝𝕖, 𝕒𝕟𝕕 𝕡𝕖𝕠𝕡𝕝𝕖 𝕔𝕠𝕟𝕥𝕣𝕚𝕓𝕦𝕥𝕖 𝕕𝕚𝕗𝕗𝕖𝕣𝕖𝕟𝕥 𝕡𝕚𝕖𝕔𝕖𝕤 𝕥𝕠 𝕔𝕣𝕖𝕒𝕥𝕖 𝕒 𝕓𝕚𝕘𝕘𝕖𝕣 𝕡𝕚𝕔𝕥𝕦𝕣𝕖”
A hidden gem in the tiny village of Cumières, Vallée de la Marne, this 4th generation grower, George Laval began producing organic artisanal champagne in 1971. His son Vincent took over after his studies 25 years later. Their tiny estate of 2 hectares of seven parcels. The average age of the vines are 30 years up to 70 years. The use of holistic treatments such as physiotherapy, natropathy and essential oils to treat the vines as well as other organic practices. .
What makes his approach so unique are:
1- he harvests later than most for optimal ripeness and never chaptalizes (hence the ….) , aged in neutral oak with ambient yeasts,
2- he bottles in the spring following harvest (+/- 10 months) which isn’t common practice , disgorged zero dosage after 18 months and released shortly thereafter. unfined and unfiltered
3 – This technically isn’t a vintage bottle because it hasn’t aged for 3 tmyears in the lees and is never a multi-vintage blend. However, the year of the harvest is revealed above as the last two digits in the item code- tricky devil isn’t he 😉
ℂ𝕙𝕒𝕞𝕡𝕒𝕘𝕟𝕖 𝔾𝕖𝕠𝕣𝕘𝕖 𝕃𝕒𝕧𝕒𝕝 “ℂ𝕦𝕞𝕚𝕖𝕣𝕖𝕤” ℙ𝕣𝕖𝕞𝕚𝕖𝕣 ℂ𝕣𝕦 𝔹𝕣𝕦𝕥 ℕ𝕒𝕥𝕦𝕣𝕖, ℕ𝕍
This gem was harvested in 2017 and is a vibrant blend of 50% Chardonnay, 30% Pinot Noir, 20% Meunier
Golden color with fresh aromas of red apple, wildflower honey, candied ginger, sea spray, bright citrus, chalky minerality, hint of toast and smoke. The bubbles have such energy in its persistence. Pure flavors of saline and earthy minerality are heightened by tightly coiled and mouthwatering acidity. The lemon zest, the citrus juice, apricot and tart apple, creamy texture with toast, toasted hazelnuts, smoke and carry in a long vinous finish. A firework of laser focused, and incredibly complex. It’s so incredibly pure and vibrant with energy
You are captivated by its pure presence from the get go😃 forget the photos, the tasting notes. None of that matters. I was present in the moment with the people I was enjoying it with. Hence the photo I took a few days later with an experience I will vividly remember.