Champagne Tarlant - NV - Brut Zero
$66
Categories:
Sparkling
Champagne Tarlant - NV - Brut Zero

**LIMIT ONE PER CUSTOMER, PLEASE**

1/3 Chardonnay, 1/3 Pinot Noir, 1/3 Pinot Meunier

Champagne, France

In 1687, Pierre Tarlant began cultivating his first vineyards in Aisne. The family stayed put for almost 100 years before moving to the village of Oeuilly in 1780. At the turn of the 20th century, Louis Tarlant took over as head vigneron. Louis swore never to sell a single grape to the big houses again, making Tarlant one of the first independent estates in the region (less than 10 existed at the time). Fast forward to today, and head vigneron Benoît Tarlant is the 12th generation working the land under his family name. Benoît is the real deal: his great understanding and respect of history, tradition and nature, coupled with his experimental, forward thinking tendencies have been the driving force of some truly next level, terroir-centric Champagnes. With his sister Mélanie joining the family business in 2003, things are more than ever a family affair. The estate consists of 14 hectares of vines within 31 lieu-dits of Pinot Noir (50%), Chardonnay (30%) and Pinot Meunier (20%), along with small amounts of Champagne's "forgotten"grapes" - Pinot Blanc, Arbane and Petit Meslier. From empirical observation, Benoît and Mélanie have singled out 63 parcels that they vinify individually each vintage, permitting unparalled precision in blending decisions for base and reserve wines, but also letting them highlight single vineyard expressions of their land. In the vines, chemicals are never used and biodiversity is prioritized. Because of the Marne's extremely diverse terroirs, Benoit adapts his viticultural approach parcel by parcel, using the soil, grape and micro-climate to guide him. While only contact treatments have been used for the past two generations, Benoît and Mélanie have decided to work towards organic certification. (Bowler)

The compostion is generally 60% of the base vintage--in this case 2014--plus 40% reserve wines. The fruit is gently pressed and the juice fermented with natural yeasts in Burgundy barrels ranging from new to 30 years old.