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2011 Brut 1er Cru “Cuvée Angéline”
J. LassalleThe latest release of the Lassalles’ tête de cuvée marries the power and drive of the vintage with a velvety texture acquired from a seven-year élevage. This blend of Pinot Noir and Chardonnay is a Champagne of luxury, from its decadent golden tinge to the fine, persistent bead that playfully caresses the palate. Uncorking this euphoric elixir will guarantee a ceremoniously delicious occasion.
—Anthony Lynch
Wine Type: | sparkling |
Vintage: | 2011 |
Bottle Size: | 750mL |
Blend: | 60% Pinot Noir, 40% Chardonnay |
Appellation: | Chigny-Les-Roses |
Country: | France |
Region: | Champagne |
Producer: | J. Lassalle |
Winemaker: | Chantal Decelle-Lassalle and Angéline Templier |
Vineyard: | 50 years average |
Soil: | Clay, Limestone |
Aging: | Aged minimum 7 years on the lees before disgorgement |
Farming: | Lutte Raisonnée |
Alcohol: | 12% |
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About The Producer
J. Lassalle
About The Region
Champagne
True Champagne must not only sparkle, but also must come from grapes grown in the Champagne region of France and be made using méthode champenoise—a process that involves prolonged aging of the wine as well as a bottle fermentation used to add the sparkle to the finished product. Though wine has been made in this region since at least the 5th century, Champagne as we now know is a relatively new creation. It wasn’t until the 19th century that sparkling wine production took hold on a large scale in much part due to improvements in the strength of glass for bottles and the embrace of French nobility of the sparkling wines of the region.
Only three grape varieties may be used to make Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. The chalk-heavy soils not only provide complexity and texture to the finished wine, but also act as a natural humidifier thus keeping the vine’s roots warm during colder months of the year. There are grand cru and premier cru designated vineyard areas but unlike Burgundy, there are few lieu-dit vineyards (though in recent years there has been a greater interest in producing vineyard specific Champagnes).
Kermit’s first foray into the region came in 1981 when he began importing the wines of J. Lassalle and Paul Bara—two producers whose wines we still import. In the mid 2000s, Kermit began importing the wines of Veuve Fourny et Fils.
Of Champagne, Kermit says, “You might be surprised to learn that I don’t like a goût de terroir to dominate the taste of Champagnes. If it dominates, you lose finesse. I want some, obviously—but only enough to keep things interesting.”
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Kermit once said...
Kermit once said...
When buying red Burgundy, I think we should remember:
1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.
Inspiring Thirst, page 174