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Lots of sweet red fruit aromas – and on the palate. Very dry, delicate, foamy; a real vin de terroir – like the Blanc de Blancs. Another remarkable wine. JW
From www.larmandier.com:
This technique is rarely used in Champagne: the Pinots are destemmed and left to macerate for about two days before the 'bleeding' is carried out. Then come the natural alcoholic fermentation in an enamel-lined steel vat, the malolactic fermentation and the maturation on the lees during the winter. The bottling takes place in May. After being aged in our cellars, the wine is disgorged at least 3 to 6 months before being marketed with a discreet dosage (3 grams of sugar).

A great no-dosage Champagne, given an extra dimension from Larmandier's great Biodynamic work in the vineyard. Remarkably elegant and mineral on the palate, this is a wine-lover's Champagne that's far more satisfying than those more expensive brand-name tete-de-cuvees...
From www.larmandier.com: No blending for this single-cru Champagne: Chardonnays only, coming from the vineyard plots of Les Barillers and Les Faucherets situated mid-slope in Vertus. One terroir only and one vintage only: 2006.
The natural alcoholic fermentation (natural yeast) and the malolactic fermentation begin spontaneously in our wooden big casks and our temperature-controlled vats. The wines are left on their lees during the winter. If the year merits it, this non-blended cuvée will be bottled with other terroirs and other vintages. Then the bottles are taken down into our cellars and horizontally stacked. The second fermentation and the maturation 'on laths' quietly take place in the coolness of our cellars. All the bottles are disgorged manually 3 to 6 months before being marketed. This wine is non dosé (no sugar added), in order to respect its purity from beginning to end.

Prévost has 2 hectares of 40+ year old Pinot Meunier vines in a vineyard called Les Beguines located in Gueux, just west of Reims, and produces about 13,000 bottles. This is a superb Champagne of terroir, grapes grown without herbicides or pesticides, fermented with wild yeasts, with no dosage or filtration. This is rich and intense Champagne that can compliment many foods and meats. Prévost, a former employee of Selosse, did not put the vintage date on the bottle, but it is all 2007 fruit.

A lovely pale pink, this is an incredibly elegant Champagne. Bright strawberry fruit – fraises de bois – on the nose and palate; very dry but round, vivid, and delicate. Fantastic wine! JW

One of the best Champagne buys in the store - it is incredible that this quality is available for under $40. Suave and polished, with bright fresh fruit notes of apple, browned butter and cashew. This is a seductive Champagne classic in style (50/50 Pinot Noir and Chardonnay) with depth and precision. Next to this most of the NV offerings from the big-house brands seem shallow in comparison. It's a difference of character, and depth, and there is a liveliness here never found in mass-produced Champagne. RSG

Equal parts Chardonnay and Pinot Noir this rose Champagne is delicately hued, but delivers a depth of flavor - floral, berry, and spice - and incredible creaminess while maintaining delicate poise. Astonishing.

This is an unconventional Champagne. It goes beyond the expected tones of toast and subtle browned butter with a presence of rye, barley and truffle. It has an effective acidity without losing creaminess - this is the perfect Champagne for untraditional pairings with savory foods and meats. RSG

This had wonderful yeasty flavors and lovely red fruits. Pure, with great depth and potent minerality. This is very suave. Kept gaining in richness and focus as the night went on. LF

Made from 80% Pinot Noir and 20% Chardonnay, this is one of the richer Champagnes in the store. There is an appetite-wetting bouquet of homemade applesauce which follows through to the palate. It is surprisingly savory with notes of yeast and iron. The richness is not without a lack of focus and there is a precise elegance maintained through to the finish which is truly epic, leaving a beautiful, brown butter aftertaste. RSG

Castellroig is one of the few cava producers in Penedes working with organic methods (not certified), harvesting by hand and even, we're told, fermenting with only native yeasts. They have a remarkable understanding of their vineyards and have mapped out every shift in terroir on their property. This fanatical approach to quality shows in the bottle. The focus of this cuvee is Xarlel-lo, my personal preference of the Cava grapes due to it's lime zest, salt and mineral flavors. The result is pure incisive flavors and refreshing stuff, plain and simple. cb