Tarlant


Tarlant Zero Brut Nature |Extra Brut |NV

Tarlant

Tarlant Zero Brut Nature

Extra Brut NV

$110.00

- True Grower champagne with artisanal flair and much respect from their peers

- First time available in Australia, highly sought-after producer 

- Pair with salted cod croquettas and boquerones (see below for full description)

Tarlant’s Zero Brut Nature is 1/3 of each grape variety and is coming from the majority of the excellent 2012 harvest. This is where their winemaking begins, incredible. The aromas straight off the rim of the glass are exuberant, textured and deep. There are smoky, leesy notes with depth and texture. The ‘no malo’ leads a fresh, almost tart sensation on the palate but is well-integrated with the texture of the lees which add suppleness and body.

The fruit starts to unfold to pear and quince with a soft marshmallowy feel in the tongue. You do start to see some of the oxidative handling that shows that nicely developed manzanilla sherry plus salted almonds coming through for extra complexity. Couldn’t be more different than Doquet, sensational wine

Technical details: 1/3 of Chardonnay, Meunier and Pinot noir. The base year is 2012 (excellent harvest) with reserve wine and then aged 6 years on lees. It was disgorged 4th July 2019.

 

The Tarlant family traces their winegrowing history back to 1687, when Pierre Tarlant first cultivated grapevines in the Marne Valley. In 1928, Louis Adrien Tarlant produced the family’s first estate-bottled champagne, and since then there have been four successive generations of Tarlants producing wine at their estate in the village of Oeuilly. Today the estate is in the hands of Benoît Tarlant and his sister Melanie, who have been making wine here since 1999. There wines are highly complex, natural and fervent in character.

 

That sherry note leads me to spanish cuisine and in particular a salted cod croquettas with Kyri's personal favourite - Boquerones which are white anchovies that are pickled and stored in extra virgin olive oil. They are lemony and tart. 

About the House

The Tarlant family traces their winegrowing history back to 1687, when Pierre Tarlant first cultivated grapevines in the Marne Valley. In 1928, Louis Adrien Tarlant produced the family’s first estate-bottled champagne, and since then there have been four successive generations of Tarlants producing wine at their estate in the village of Oeuilly. Today the estate is in the hands of Benoît Tarlant and his sister Melanie, who have been making wine here since 1999. There wines are highly complex, natural and fervent in character.

 

Food suggestion

That sherry note leads me to spanish cuisine and in particular a salted cod croquettas with Kyri's personal favourite - Boquerones which are white anchovies that are pickled and stored in extra virgin olive oil. They are lemony and tart. 

Winemaking


No Malolactic Fermentation

Earth


Mineral

Orchard Fruit


Quince Nashi Pear

Nut


Almond