NV Guillaume Selosse Champagne Largillier #138688717
Based on 23 reviews on Cellartracker.com
Reviews 97 points 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. (WK)" 93 points Vinous "Rich layers of Pinot fruit, dried flowers, spice and mint start to open over time. Effusive and supple, the Largillier exudes lovely breadth in a creamy, ample style that offers tons of approachability. It is at once deep and yet also wonderfully translucent. Dried rose petal, cinnamon and a touch of reduction linger. (AG)"
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About Guillaume Selosse
Anselme Selosse, who took over the family Domaine in 1980, was one of the early pioneers of the grower champagne movement. He reduced the yields of his family’s grand cru holdings in Avize, Cramant, and Oger, moved to sustainable farming methods, and put the focus on the quality of the grapes and soils. This trailblazing effort has transformed the local landscape for artisanal growers and influenced new generations to bring soul back to Champagne.
The Selosse style is characterized by its use of old vine, organic fruit, fractional (solera) blending, and extended time on the lees, giving the Champagnes a deep, rich, and complex flavor profile. The estate is well-known for its extended sur lie aging, with some cuvées spending upwards of 10 years on the lees before release. In addition to its attention to detail in the vineyard and winemaking, the house is also known for its innovative and non-traditional labeling, with each bottle featuring a unique painting by a local artist.
Guillaume's winemaking reflects his belief in the grapes and their unique terroirs. He ferments and ages his wines in oak, leaves the wine to settle on fine lees, uses very low doses of sulfur, and keeps his dosages to a minimum. He blends two levels of reserve wines to create his cuvées, with most wines spending up to six years in the bottle before disgorgement. With only a few thousand cases produced annually, these wines are sought after by wine lovers and collectors around the world for their boldness, complexity, and charm.