A new cuvée for Larmandier-Bernier makes its debut with the 2013 Extra-Brut Rosé de Maturation. Like the house’s Rosé de Saignée, long one of my favorite rosé Champagnes, this derives from old-vine Pinot Noir and Pinot Gris in Vertus, and it’s also produced by the saignée method, seeing three days’ maceration; but unlike that wine, which is raised in tank and concrete eggs, this cuvée sees 40% maturation in wood with the balance in concrete eggs, and it sees longer sur lattes aging, too—fully six years before this first release was disgorged, with three grams dosage. The boisterous expression of fruit and flowers that defines the Rosé de Saignée is here transformed into something more subtle but just as lively, mingling nuances of red berries, dried orange peel, potpourri and ginger. On the palate, it’s medium to full-bodied, with a delicate mousse and mouthwateringly sapid qualities that suggest thrilling gastronomic potential. This is a lovely addition to the portfolio, and I look forward to getting to know it better over the coming years. 94 points, William Kelley, The Wine Advocate
The 2013 is the first release of this new wine, which stems from the Larmandier’s experience exploring the aging potential of their Rosé de Saignée. Here, part of the Rosé de Saignée was fermented and raised on lees in barrel for 11 months, before it was blended with a parcel fermented and raised in Nomblot concrete. Following four years in bottle this new cuvée was disgorged in June 2018 with dosage of three grams per litre (Extra-Brut). This is a totally different experience to the Rosé de Saignée: it’s a much more layered, fleshy and complex wine. Extremely seductive, with waves of flavour (dark fruit, grilled nuts and pink salt), this is a stunning new cuvée from Larmandier-Bernier. It has the depth to go with very powerful foods, from all kinds of game (pigeon, venison, etc), strong fish dishes and even red meat.