Matured in a magnum on its lees for 48 months, this is a champagne of exhilarating freshness, complexity and finesse, made from approximately two thirds Pinot Noir and one third Chardonnay, matured in bottle on its lees for 24-36 months. The result is a Champagne with a pale lemon colour, good steady fizz, and a powerful typical 'bready' Champagne nose. On the palate it is a big complex wine, quite vinous with lots of mouthfeel followed by a long, dry finish.
Champagne Lallier are a small family concern crafting Pinot Noir blends from their own (and some specially selected other) 'Grand Cru' vineyards in Ay - also home to Bollinger but Lallier's cellars are older, Avize, and Cramant. Classified as 100 out of 100, 'Grand Cru' vineyards are the crme de la crme of vineyard sites. Like Bollinger, Lallier's wines use a high proportion of Pinot Noir in their blends (the Ros is 100% Pinot Noir), so with Champagne Lallier you get a Pinot Noir dominated blend from Grand Cru and Premier Cru sites - a rarity.
In the Vineyard
The house of Lallier specialises in producing champagnes by sourcing exclusively from vineyards officially classified Grand Cru and Premier Cru. The Pinot Noir is sourced from the Grand Cru A and the Chardonnay from the Grand Crus of Avise and Cramant in the Cte de Blancs.
In the Winery
The provenance of the grapes enables a low dosage to express the purity and the richness of these terroirs. Using approximately 2/3 Pinot Noir and 1/3 Chardonnay wine and a 9g/L dosage, the bottles are matured on their lees in chalk cellars for 24-36 months.
NV: "A vibrant nose of crushed green apples led to a fullness in the mouth, with good structure and balance. Crisp lime fruit, citrus acidity and a clean refreshing finish. Caspar Auchterlonie, Imbibe magazine, January/February 2012