SHAMINI KR­ISH­NAN

Som­me­lier of 1880

T. Dining by Singapore Tatler - - Sip -

Ge­orges Laval Cu­mières Brut Na­ture NV:

Only 5,000 bot­tles per year are pro­duced and one of the world’s best restau­rants, Noma, se­lected Ge­orges Laval as their favourite cham­pagne. This bright green-gold bub­bly has aro­mas of quince com­pote, white peach, Wil­liams pear, brioche, wild grasses and beau­ti­ful min­er­al­ity. On the palate, it has good min­er­al­ity, a nutty flavour and a creamy el­e­gance, with ex­cel­lent bal­ance and per­sis­tence. The tiny, im­pec­ca­bly run es­tate in Cu­mières is known only to a se­lect few con­nois­seurs of cham­pagne. The deep­rooted fam­ily-owned prop­erty dates back to 1694. Vin­cent Laval took over from his fa­ther, Ge­orges, and still makes the cham­pagne in the ex­act same way.

All his wines are un­chap­talised (no sugar added) and vini­fied in cask. Ev­ery year, he makes only 10,000 bot­tles. Since 1971, the fam­ily has farmed or­gan­i­cally, so the earth on his plot has lots of live worms and in­sects—or­ganic farm­ing at its best. Vin­cent also claims that no com­post has been used for years and that wine­mak­ers should grow grapes to what the ter­rain has been blessed with; this re­flects heav­ily in his cham­pagne.

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