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Tarlant - 'Zéro - Blanc' - Champagne - Vallée de la Marne, Champagne, FR - NV - 375ml
Tarlant - 'Zéro - Blanc' - Champagne - Vallée de la Marne, Champagne, FR - NV - 375ml
Load image into Gallery viewer, Tarlant - 'Zéro - Blanc' - Champagne - Vallée de la Marne, Champagne, FR - NV - 375ml
Load image into Gallery viewer, Tarlant - 'Zéro - Blanc' - Champagne - Vallée de la Marne, Champagne, FR - NV - 375ml

Tarlant - 'Zéro - Blanc' - Champagne - Vallée de la Marne, Champagne, FR - NV - 375ml

Regular price $53.00

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SO2: During winemaking
Soil Composition: Clay, Sand, Limestone, Flint
Farming: Organic (certified)
Age of vines: 40 years old on average
Exposure: Mixed
Fining/Filtration: Unfined/Unfiltered
Fun facts: The Tarlant's Zero cuvée is their calling card and represents roughly 70% of their total production. The organically farmed, hand-harvested fruit comes from nine hectares of estate parcels spread through four villages (Œuilly, Boursault, Celles-lès-Condé, Saint-Agnan) in the Vallée de la Marne.
63 parcels from 31 lieu-dits are each vinified individually and blended after blind tastings to create base or reserve wines according to the vintage. Starting with the 2013 base (commercialized in early 2022), Zéro will be roughly 4% Pinot Blanc, Arbane, and Petit Meslier.
Appellation: Champagne
Winemaking: Zero is made from equal parts Pinot Noir, Pinot Meunier, and Chardonnay that are sourced from multiple parcels in the Marne Valley. The “zero” in this wine's name indicates it has no dosage. About 90% of the Tarlant production is bottled without dosage, a very rare and distinct stylistic choice for the region.
Whole-clusters are direct pressed and ferment spontaneously in Burgundian barrels (malolactic fermentation does not occur). 20 to 25mg per liter of sulfur is added at press, occasional additions are also made on reserve wines. The wine then ages in barrel for six months on its lees before blending decisions are made.

The choice of base wine will be made according to blind tastings and usually represents around 60% of the blend. Knowing that the wine will be released five to seven years later, it has to be deemed worthy of standing the test of time. The aging sur lattes varies but is always quite long and cited on the wine's back label.

In 1687, Pierre Tarlant began cultivating his first vineyards in Aisne. The family stayed put for almost 100 years before moving to the village of Oeuilly in 1780. At the turn of the 20th century, Louis Tarlant took over as head vigneron. His tenure would prove instrumental in shaping the family legacy, primarily due to his involvement as mayor of Oeuilly in the rarely discussed Champagne Revolution, a tumultuous movement that had a significant impact on the region.
By the early twentieth century, it had become increasingly common for the big Champagne houses, who had a strong hold on commercialization even then, to bring in fruit from all over France and even different countries (including as far as Portugal!) to vinify and sell the wine as Champagne. When this became common knowledge among growers in the region, many were infuriated that such practices could be happening right under their noses. Through rigorous organization, many villages managed to block the points of entry for outside fruit and skillfully organized themselves to codify the Champagne region. As a result, Louis helped achieve worldwide recognition of the AOC (Appellation d'Origine Contrôlée) in 1911 and contributed to the establishment of the AOC Champagne region in 1927.
In the aftermath of these events, Louis swore never to sell a single grape to the big houses again, making Tarlant one of the first independent estates in the region (less than 10 existed at the time). Fast forward to today, and head vigneron Benoît Tarlant is the 12th generation working the land under his family name. Benoît, along with his sister Mélanie, who joined the family business in 2003, carries on the tradition. Benoît's deep understanding and respect for history, tradition, and nature, coupled with his experimental and forward-thinking tendencies, have been the driving force behind some truly remarkable terroir-centric Champagnes.
The estate consists of 14 hectares of vines within 31 lieu-dits (named vineyard sites) of Pinot Noir (50%), Chardonnay (30%), and Pinot Meunier (20%), along with small amounts of Champagne's "forgotten" grapes, including Pinot Blanc, Arbane, and Petit Meslier. Benoît and Mélanie have identified and vinify individually 63 parcels, allowing unparalleled precision in blending decisions for base and reserve wines, as well as showcasing single vineyard expressions of their land.
Chemicals are never used in the vines, and biodiversity is prioritized. Due to the extremely diverse terroirs of the Marne region, Benoît adapts his viticultural approach parcel by parcel, utilizing the soil, grape variety, and micro-climate to guide him. While only contact treatments have been used for the past two generations, Benoît and Mélanie have decided to work towards organic certification.
In the cellar, the grapes are gently pressed and racked by gravity into Burgundian barrels, where each parcel ferments and ages individually. Malolactic fermentation almost never occurs but is not blocked intentionally. Benoît believes that through careful pressing, attention to temperature, and the correct viticultural practices, Champagne's naturally cold climate provides grapes with low pH and high acidity, which does not encourage malolactic fermentation. Sulfites are only added in microscopic doses at the press and intermittently to casks of reserve wine. The wines are never filtered.
One distinctive feature of Tarlant Champagnes, a tradition started by Benoît's father Jean-Mary in the late 1970s, is that the vast majority of the production (90%) is bottled without dosage. While the idea of Brut Nature Champagne has gained momentum since the early 2000s, it was unheard of at the time. Jean-Mary stuck to his beliefs, and over time, this has become the defining style of Tarlant Champagnes. The house's entry-level cuvées are named "Zero" and represent 70% of the total production. The "Zero" cuvée is a non-vintage, no dosage wine made from equal parts Pinot Noir, Meunier, and Chardonnay. "Zero Rosé" is primarily Chardonnay with a touch of still Pinot Noir for color. These entry-level wines are meticulously crafted to express the terroir without the masking effect of added sugar.
To achieve this, Benoît and Mélanie rigorously taste through each micro-vinification to select the base wines with the innate knowledge that they will be released five to seven years later. These wines are aged until the spring after harvest, then blended with reserve wines before an extended period of aging sur lattes (on the lees). The remaining vinifications are blended into reserve casks for future use.
Single vineyard cuvées, a rarity in Champagne, are also bottled. "La Vigne Royale" comes from a vineyard of Pinot Noir originally worked by Benoît and Mélanie's maternal grandfather in Celles-lès-Condé at the confluence of La Dhuys and the Surmelin rivers. Historically, it was a terroir favored by the Bourbon kings, hence the name. "La Vigne D'or" is a Blanc de Noirs from a parcel of 65-year-old Pinot Meunier vines planted in the sparnatian clay of the Vallée de la Marne. "La Vigne d'Antan" is 100% ungrafted Chardonnay from the lieu-dit "Les Sables." The name Antan essentially means "yesteryear," referencing the historical roots of this franc de pied (ungrafted) bottling.
"Cuvée Louis" is Benoît's homage to his great-great-grandfather mentioned above and represents the pinnacle of Tarlant's single vineyard offerings. It is made from Chardonnay and Pinot Noir sourced from a single parcel of 65-year-old vines, originally planted by Louis himself, called Les Crayons. These grapes are vinified and aged in oak.
In recent years, vintage releases have also been added to the lineup. These wines aim to capture the characteristics of specific years by blending selected parcels that best reflect the vintage. Each year has a different name ("Étincelante," "La Matinale"), and so far, the wines have aged for well over a decade sur lattes before release.

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