Champagne Tarlant Cuvee Louis NV Extra Brut (96/97/98/99 Vintage Blend) (RP:95)



Dosage: 0g/L - Brut Nature

Tarlant的prestige cuvee Cuvee Louis,是為紀念Benoit的曾祖父Louis Tarlant 於第一次世界大戰後展開村內裝瓶。這是一瓶單一葡萄田香檳,由Les Crayons的50年樹齡單一葡萄田,位於Oeuilly鄰近Marne河的白堊土土壤,一半是Pinot Noir,一半是Chardonnay。由1982年開始,Jean-Mary Tarlant 開始於這葡萄田分別釀酒,以實驗性質進行橡木桶發酵。Benoit Tarlant說:「Louis就是我父親返回木桶發酵的原因,他記得那些舊酒的味道。」最初的幾個年分是部分在木桶,部分在大缸;在1989年Tarlant生產了這個cuvee的兩個版本,其中一個版本就完全在木桶中發酵,而在1990年之後,Cuvee Louis就完全在木桶發酵。有時它可能是年份香檳,但它未必完全來自同一年,因為和La Vigne d'Antan一起,年分的性格就決定是否需要加入陳存酒。


50% Chardonnay, 50% Pinot Noir

Oeuilly (Marne河谷) 的 Les Crayons 葡萄園,Chalk 土壤(白堊土)





Tarlant's prestige cuvee, Cuvee Louis, is named for Benoit's great-great-grandfather, Louis Tarlant, who began estate-bottling champagne after the First World War. It's a single-vineyard champagne from vines over 50 years old in Les Crayons, a chalky parcel in Oeuilly close to the Marne River that's composed of half Pinot Noir and half Chardonnay. Jean-Mary Tarlant began vinifying this vineyard separately in 1982, experimenting with fermentation in oak barrels. "Louis was the reason that my father came back to barrel-fermentation," says Benoit Tarlant. "He remembered the taste of those old wines." The first few vintages were partially in barrel and partially in tank; in the 1989 vintage Tarlant made two different versions of this cuvee, one of which was fermented entirely in oak, and from 1990 onwards the Cuvee Louis has been completely barrel-fermented. While it may occasionally be a vintage champagne, it doesn't necessarily always come from a single year, and as with La Vigne d'Antan, the character of the vintage determines whether or not it includes reserve wines.

Country of Origin:

Grape Varieties:
50% Chardonnay, 50% Pinot Noir

Les Crayons Vineyard of Oeuilly (Marne River) ,Chalk Soil


Tasting Notes:
A warm, explosive core of fruit radiates from this generous, expansive Champagne. Hints of hazelnut and pear inform the long, beautifully articulated finish. Despite the low dosage of three grams per litre and no malolactic fermentation, this shows remarkable texture and creaminess. 

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