At a glance

Producer

Larmandier-Bernier

Region

Champagne, France

Grape variety

Pinot Noir (majority), Chardonnay (minor component, varies by vintage)

Wine type

Sparkling

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$110-$180 (USD retail, vintage dependent)

Tasting profile

Intense wild red berries (raspberry, cranberry), rose petal, blood orange, chalky minerality. Savory undertones, hint of spice.

Evolution: With time, gains earthier, toasty autolytic complexity; fruit softens but remains vivid up to 6-7 years post-release.

At peak: Utmost vibrancy and detail in the 3-6 years post-release window; develops savory undertones and creamier textures as it matures.

Structure

Acidity

High and energetic, typical of top-tier Champagne

Tannins

Low to moderate (uncommon for Champagne, due to saignée method)

Alcohol

12-12.5% ABV

Aging potential

5-10 years (best 3-7 years post-release; some vintages can go longer)

Drinking window

Peak drinking

3 to 6

Optimal window

2 to 8

Current status

Excellent for current drinking, with potential for further development.

Current condition

Fresh, intense, with youthful vibrancy and emerging complexity.

This Champagne's unique Rosé de Saignée method amplifies Pinot Noir intensity, offering more structure and fruit than typical rosé Champagne. Its distinctive profile peaks 3-6 years post-release, when fruit intensity and autolytic complexity are in ideal balance.

Food pairing

Pair with duck breast, tuna tartare, charcuterie, aged Gouda or Comté, or complex sushi. Versatile for umami-rich and savory dishes.

Serving

Decant

Not required

Sustainability

Sustainability score: 9/10

No herbicides or pesticides, native yeast fermentations, minimal added SO2, partial horse ploughing, green cover crops, hand-harvesting, solar panels on site, lightweight recyclable glass, corks from PEFC-certified forests.

Larmandier-Bernier is one of Champagne's leading sustainable estates. Organically farmed since 1999, with biodynamic practices enhancing soil and vine health. Nearly all energy on site is from renewable sources; carbon footprint is reduced via lightweight packaging and local selling, but international exports (unavoidable in Champagne sector) add some footprint. Producer is a model for sustainable viticulture in the region.