Champagne Vincent Bliard, 'Les Fondamentaux' NV
Champagne Vincent Bliard is one of only 3 families cultivating organically since the mid 60s. Les Fondamentaux, translating as fundamentals, is the original blend in their range. This particular cuvee is always a blend of the three major Champagne grapes and the composition depends on the identity of the base vintage. With coopers as ancestors, naturally all their Champagnes are spending 1 year in barrel. As for the blend of vintages, it always include two vintages at 95% and 5% each and low dosage. They also leave time to mature in the cellars on the lees. This is a complex , multi layered, savoury and textured Champagne that punches way above it's weight. The way it is playing between bold flavours, oxidative character and freshness is extraordinary. The best value for money in all our Champagne.
17/20
‘It has the most delicious nose – lemon curd and liquorice cream. And that's what it tastes like: lemon curd folded through with fennel seeds and a cool minty-earth whisper of liquorice and parsley root. The fruit must have been beautifully ripe because the sweetness clearly doesn't come from the low dosage, but that sweetness is beautifully balanced by the gentle nibble and nip of grapefruit pith and peel oils and the faintest feather of herbs. The bubbles feel as if they're made of satin, lacing through the fruit with languid lustre, and foaming into the finish like the soft hiss of a wave on a wide sandy beach. It's a champagne you'd want to drink when you need a pick-me-up: it curves around you gently, tenderly, and you can almost feel it suffusing you with lightness.’ Drink 2024-2028. (Tamlyn Currin of Jancisrobinson.com)
Champagne Vincent Bliard is one of only 3 families cultivating organically since the mid 60s. Les Fondamentaux, translating as fundamentals, is the original blend in their range. This particular cuvee is always a blend of the three major Champagne grapes and the composition depends on the identity of the base vintage. With coopers as ancestors, naturally all their Champagnes are spending 1 year in barrel. As for the blend of vintages, it always include two vintages at 95% and 5% each and low dosage. They also leave time to mature in the cellars on the lees. This is a complex , multi layered, savoury and textured Champagne that punches way above it's weight. The way it is playing between bold flavours, oxidative character and freshness is extraordinary. The best value for money in all our Champagne.
17/20
‘It has the most delicious nose – lemon curd and liquorice cream. And that's what it tastes like: lemon curd folded through with fennel seeds and a cool minty-earth whisper of liquorice and parsley root. The fruit must have been beautifully ripe because the sweetness clearly doesn't come from the low dosage, but that sweetness is beautifully balanced by the gentle nibble and nip of grapefruit pith and peel oils and the faintest feather of herbs. The bubbles feel as if they're made of satin, lacing through the fruit with languid lustre, and foaming into the finish like the soft hiss of a wave on a wide sandy beach. It's a champagne you'd want to drink when you need a pick-me-up: it curves around you gently, tenderly, and you can almost feel it suffusing you with lightness.’ Drink 2024-2028. (Tamlyn Currin of Jancisrobinson.com)
Champagne Vincent Bliard is one of only 3 families cultivating organically since the mid 60s. Les Fondamentaux, translating as fundamentals, is the original blend in their range. This particular cuvee is always a blend of the three major Champagne grapes and the composition depends on the identity of the base vintage. With coopers as ancestors, naturally all their Champagnes are spending 1 year in barrel. As for the blend of vintages, it always include two vintages at 95% and 5% each and low dosage. They also leave time to mature in the cellars on the lees. This is a complex , multi layered, savoury and textured Champagne that punches way above it's weight. The way it is playing between bold flavours, oxidative character and freshness is extraordinary. The best value for money in all our Champagne.
17/20
‘It has the most delicious nose – lemon curd and liquorice cream. And that's what it tastes like: lemon curd folded through with fennel seeds and a cool minty-earth whisper of liquorice and parsley root. The fruit must have been beautifully ripe because the sweetness clearly doesn't come from the low dosage, but that sweetness is beautifully balanced by the gentle nibble and nip of grapefruit pith and peel oils and the faintest feather of herbs. The bubbles feel as if they're made of satin, lacing through the fruit with languid lustre, and foaming into the finish like the soft hiss of a wave on a wide sandy beach. It's a champagne you'd want to drink when you need a pick-me-up: it curves around you gently, tenderly, and you can almost feel it suffusing you with lightness.’ Drink 2024-2028. (Tamlyn Currin of Jancisrobinson.com)
The new generation, Florence and Antoine, are moving the family Domaine into a modern era. The history of their Domaine is incredible. «Papy Jean» (now 92 years old, still tending his vines EVERY day) was amongst the first 6 families in the late 1960s to convert (although “maintain” is more appropriate) his vineyards to organic farming. Their ancestors were coopers, naturally the family carry on with barrel ageing. Vincent and Marie Odile followed Jean and Helene. Deeply rooted in tradition the new generation, Florence and Antoine have taken over in 2018 with a modern approach and the same enthusiasm.
Grape variety : 50% Pinot Noir, 20% Pinot Meunier, 30% Chardonnay Terroir : Variety of clay, limestone and chalk soils from across the Domaine Plots : Domaine totals 4ha, 16 individual plots Viticulture: Organic Harvest : Manual - Careful selection from each plot Winemaking/Fermentation: Gentle pressing of each terroir separately. Spontaneous fermentation, aged in oak for 1 year Assemblage and Reserve Wines: 95% from 2018, 5% from 2017 Ageing: 5 years Disgorging: 2023 Dosage: 3.0g/l
