Guillaume Selosse Largillier Extra Brut

  • RP97
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Largillier is an extraordinary Champagne not only due to its incredibly special site but because of Guillaume’s inspired approach to making it. He leaves the wine from the current harvest on the lees in barrel for two years, before combining it with the perpetual reserve for a third year of aging. Only then does Guillaume put it into bottle for the secondary fermentation. That—plus the Kimmeridgian chalk soil—allows Largillier to develop complexity and palate texture like no other “young” Champagne.

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
Based on the 2014 vintage, bottled in 2018 after fully four years' élevage and disgorged in March 2021, Selosse's NV Extra-Brut Largillier (2014) is terrific, offering up aromas of pear, toasted nuts, clear honey, white flowers and dried fruits. Full-bodied, ample and enveloping, it's fleshy but chiseled, with a concentrated core of fruit, tangy acids and a long, saline finish. "I've gotten to know the cellars where I'm working, as well as the site," Guillaume explains; as I result, I suspect this release will have greater aging potential. With this cuvée, Selosse demonstrates that, like his father, he's capable of pushing our conceptions of what Champagne can be to the limit—producing immensely characterful, compelling wines in the process.
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Guillaume Selosse

Guillaume Selosse

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Guillaume Selosse, France
Over the past fifty years, there has been no more important winemaker in France than Anselme Selosse. In the 1980s, having trained in Burgundy, he developed the then-radical philosophy that any great Champagne must first be a great wine. The brilliance of his mind, and the deftness of his touch, is mirrored in every bottle he’s ever made. He has been a towering inspiration for young vignerons throughout Champagne. Given the singularity of Anselme’s talents, and how coveted his wines have become, one might imagine the 2018 announcement of his retirement would hurl the wine world into despair. Yet, the news was greeted with a surreal calm. And that can only be because his successor, his son Guillaume, is already viewed by many as a winemaker of genius. In most family domaines, we must wait for the baton to be passed to know just how talented the next generation is. But Guillaume gave the world a sneak preview: a series of extraordinary Champagnes he made beginning in 2009 from vines he both inherited from his family and discovered on his own. Yet, due to miniscule production, few Champagne lovers have ever been privileged to drink one of his wines. His first Champagne, which debuted in the 2009 vintage, is Au Dessus du Gros Mont, which is made from very old Chardonnay vines in Cramant that Guillaume inherited from his grandmother on his 18th birthday. As only 50 cases can be made from a given harvest, it is today one of the great cult wines of Champagne. In 2012, Guillaume embarked on a second riveting Champagne, Largillier. In that year he teamed up with the Aube grower, Jérôme Coessens, who owns the 3.37 hectare monopole vineyard of that name in the village of Villes-sur-Arce. Planted to 45-year-old Pinot Noir vines, “Largillier” enjoys a southern exposure and clay-limestone soil whose sub-soil is the same Kimmeridgian chalk as in Chablis.Production is approximately 300 cases per vintage.
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Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

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A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.

There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.

PSLFSJ504_0 Item# 1189562

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