Grande Montagne de Reims, Champagne
The Lafalise family has deep roots growing grapes in Grand Cru Verzenay since 1885, but only now with the eighth generation have they finally released their own estate-bottled Champagne. 2.6 hectares (6.4 acres) in chalky Verzenay and Verzy are divided between 40 individual small plots that are organically farmed. Fermentation is done in old barrels from Chassagne, parcel by parcel, and with malolactic naturally allowed. Although he uses a “solera” system to make Champagne with older reserve wines, the vinous style of his Extra Brut and non-dosage blends is less towards the new-school oxidative fashion, and more towards the powerful barrel-aged style of the best Côte d’Or whites, with bubbles.