The 2010 Lallier Millesime spent an impressive 60 months aging on lees following its second fermentation in bottle; it's a blend of 55% Pinot Noir and 45% Chardonnay, full of flavour, smooth and creamy in mouthfeel with 7 grams dosage per litre, which means it tastes crisp, fresh and dry in style. At 10 years old, this is drinking superbly right now and has more time up its sleeve, for those who like even richer, toastier flavours in their champagnes.
Our team at Regional have had the pleasure of tasting all Lallier Champagnes and we're hugely impressed with their quality and value for money. This champagne house is based in Ay, one of 17 Grand Cru villages in the Champagne region. It was founded in 1906 by Rene Lallier and sold in 2004 to Francis Tribaut who is the current owner and winemaker.
The bubbles are made in two locations in Maison D’Ay and at the new Cellier D’Oger, 10 kms outside of Ay on the Cotes des Blanc; a modern facility built in 2012.
This is incredible value for money.