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NV Brut 1er Cru Champagne “Cachet Or”

J. Lassalle
Discount Eligible $39.00
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The label may be a festive gold, but this Champagne is pure peach-colored charm. That beguiling hue, those fine bubbles, and the stone fruit bouquet make me feel like dancing, and that’s before I’ve taken the first sip! Beneath this initial allure—and thanks to its equal parts Pinot Meunier, Chardonnay, and Pinot Noir, plus full malolactic fermentation—a rich intensity allows Cachet Or to stand up to meats, cheeses, and holiday fare as well as stand in for the simplest of starters. This Champagne reminds me of a big, classy dinner party that opens with candlelight and Grandma’s china and ends with guests waltzing on the table. Elegant and refined, but oh so much fun.

Emily Spillmann


Technical Information
Wine Type: sparkling
Vintage: N.V.
Bottle Size: 750mL
Blend: 1/3 Pinot Meunier, 1/3 Chardonnay, 1/3 Pinot Noir
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
Farming: Lutte Raisonnée
Alcohol: 12%

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About The Region

Champagne

map of 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 Lynch pulling wine out of a cellar.

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