J. Lassalle 'Cachet Or' Brut 1er Cru, Champagne, France NV
Jules Lassalle established this family-owned house in 1942 in Chigny-les-Roses on the Montagne de Reims, using a wooden basket press that remains in use today. When Jules passed away in 1982, his wife Olga and daughter Chantal Decelle-Lassalle took over, and in 2006 Chantal's daughter Angéline Templier joined as winemaker — three generations now defined by the house motto: "une femme, un esprit, un style." J. Lassalle farms 16 hectares of Premier Cru vineyards entirely within the Montagne de Reims. Every wine undergoes full malolactic fermentation; disgorgement dates are engraved on each bottle. The 'Cachet Or' is the entry-level cuvée and the house's benchmark expression of balanced, accessible Premier Cru Champagne.
- WINEMAKER: Chantal Decelle-Lassalle and Angéline Templier
- FARMING: Lutte raisonnée. 16 hectares, all premier cru, in Chigny-les-Roses and surrounding villages on the Montagne de Reims. Clay and limestone soils. Average vine age 50 years.
- VARIETY: Equal thirds Pinot Noir, Pinot Meunier, and Chardonnay. Blend composition adjusted annually to reflect vintage conditions and house style.
- TERROIR: Chigny-les-Roses, Montagne de Reims, Champagne. Premier cru vineyards on clay and limestone soils. Base wines from a minimum of two vintages, with the oldest component at least four years old at disgorgement.
- VINIFICATION: Grapes pressed parcel by parcel on the estate's original wooden basket press. Must rests 12–24 hours before fermentation. Alcoholic fermentation 8–10 days. Full malolactic fermentation. Secondary fermentation in bottle over 6–8 weeks. Riddled by hand on pupîtres over 6 weeks. Dosage: 9 g/L.
- AGING: Aged 36 months on the lees before disgorgement. Disgorgement date engraved on each bottle.
- TASTING NOTES: Juicy pear and black raspberry on the nose with hints of crystallized honey, gingersnap biscuit, and verbena. The palate is fresh and creamy with vibrant acidity, a chalky mineral texture, and a racy, zesty finish.
- FOOD PAIRINGS: Oysters, briny shellfish, sole meunière, smoked salmon, aged Comté, roast chicken.
- SCORES: Wine Spectator 92
J. Lassalle 'Cachet Or' Brut 1er Cru, Champagne, France NV
Jules Lassalle established this family-owned house in 1942 in Chigny-les-Roses on the Montagne de Reims, using a wooden basket press that remains in use today. When Jules passed away in 1982, his wife Olga and daughter Chantal Decelle-Lassalle took over, and in 2006 Chantal's daughter Angéline Templier joined as winemaker — three generations now defined by the house motto: "une femme, un esprit, un style." J. Lassalle farms 16 hectares of Premier Cru vineyards entirely within the Montagne de Reims. Every wine undergoes full malolactic fermentation; disgorgement dates are engraved on each bottle. The 'Cachet Or' is the entry-level cuvée and the house's benchmark expression of balanced, accessible Premier Cru Champagne.
- WINEMAKER: Chantal Decelle-Lassalle and Angéline Templier
- FARMING: Lutte raisonnée. 16 hectares, all premier cru, in Chigny-les-Roses and surrounding villages on the Montagne de Reims. Clay and limestone soils. Average vine age 50 years.
- VARIETY: Equal thirds Pinot Noir, Pinot Meunier, and Chardonnay. Blend composition adjusted annually to reflect vintage conditions and house style.
- TERROIR: Chigny-les-Roses, Montagne de Reims, Champagne. Premier cru vineyards on clay and limestone soils. Base wines from a minimum of two vintages, with the oldest component at least four years old at disgorgement.
- VINIFICATION: Grapes pressed parcel by parcel on the estate's original wooden basket press. Must rests 12–24 hours before fermentation. Alcoholic fermentation 8–10 days. Full malolactic fermentation. Secondary fermentation in bottle over 6–8 weeks. Riddled by hand on pupîtres over 6 weeks. Dosage: 9 g/L.
- AGING: Aged 36 months on the lees before disgorgement. Disgorgement date engraved on each bottle.
- TASTING NOTES: Juicy pear and black raspberry on the nose with hints of crystallized honey, gingersnap biscuit, and verbena. The palate is fresh and creamy with vibrant acidity, a chalky mineral texture, and a racy, zesty finish.
- FOOD PAIRINGS: Oysters, briny shellfish, sole meunière, smoked salmon, aged Comté, roast chicken.
- SCORES: Wine Spectator 92