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Tarlant, Champagne Brut Nature Zero, NV (Base 2017)

Sparkling Wine from Champagne, France
by Tarlant
$74.99
Use code 10OFF to get 10% off 12+ bottles
Zéro is the wine Tarlant's whole reputation rests on: it's most of what the family makes, and Benoît Tarlant calls it his daily obsession. His father Jean-Mary started bottling nearly everything without dosage in the late 1970s, when nobody in Champagne did that. Brut Nature didn't really catch on elsewhere until the 2000s, so when this house calls a wine "Zero," they mean it. The 2017-base blend splits evenly between Pinot Noir, Chardonnay and Pinot Meunier, with 4% of Champagne's nearly forgotten grapes (Petit Meslier, Arbanne and Pinot Blanc) and a generous share of barrel-aged reserve wines. The organically farmed, hand-picked fruit ferments with native yeasts in Burgundy barrels, usually without malolactic. It was bottled in 2018 and not disgorged until 2023. With no sugar added there's nothing covering up the fruit, which is exactly Benoît's point: a Champagne that tastes of the four Marne villages it comes from.

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Robert Parker

90 points

"Based on the 2017 vintage and supplemented by 40% reserve wine, Tarlant's NV Brut Nature Zero was disgorged in October 2023 after five and a half years aging sur lattes. Sourced from riverine hillsides and reflecting the mosaic of four villages where the estate owns vines, it is a blend of equal parts Pinot Noir, Pinot Meunier and Chardonnay, with the addition of approximately 4% heirloom varieties. Vinified in wood, it bursts from the glass with notes of pear and fresh bread crust mingling with grapefruit and green apple. Medium- to full-bodied, vinous yet incisive, it is giving and precise, with tangy acids and chalky back-end grip. With some 100,000 bottles produced annually, this is the cornerstone cuvée of the estate." —Kristaps Karklins

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More about Tarlant

Tarlant was making zero dosage Champagne in the 1970s when everyone thought they were insane. Decades later, they're still 90% no-dosage, letting 'time be their dosage' through long élevage. These are some of Champagne's most refreshing, honest bubbles.

See all Tarlant wines

Wine Details

Flatiron's Take

From the Importer

What Bowler Wine has to say about this wine:

32% Pinot Noir/32% Chardonnay/32% Pinot Meunier/4% Petit Meslier + Arbanne + Pinot Blanc. This cuvée is the majority of Tarlant's production and "is my daily obsession", says Benoît Tarlant. Zero reflects the Tarlant emphasis on unadorned terroir, with no selected yeasts and no dosage. The compostion is generally 60% of the base vintage--in this case 2017--plus 40% reserve wines. The organically farmed, hand-harvested fruit comes potentially from all 63 of Tarlant's parcels from across 4 villages (Oeuilly, Boursault, St-Agnan and Celles-lès-Condé), with each vinified separately to give maximum flexibility in dialing in the blend. The fruit is gently pressed and the juice fermented with natural yeasts in Burgundy barrels ranging from new to 30 years old. The wine generally does not go through malolactic fermentation. Moved by gravity only, the new vintage is blended with barrel-aged reserve wines. The 2017-base was bottled in 2018 and disgorged in 2023 with zero dosage, as the name of the wine emphasizes.

Tasting Notes & Food Pairings

Perfect Pairings

Raw oysters, sushi and sashimi, fried calamari, warm gougères, or a plate of jamón.

Tasting Profile

Expect a bone-dry, chalk-driven Champagne: with no dosage and usually no malolactic, the acidity is bright and taut, carrying citrus, green apple and red-fruit notes from the Pinot Noir and Meunier. Barrel fermentation and long ageing on the lees typically add a gentle nutty, brioche-like depth and a fine, creamy mousse, finishing long, saline and very clean.

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Map of main subregions of the Champagne wine region.

Champagne

Champagne boasts some of the world’s greatest luxury brands with Krug, Cristal and, of course, Dom Perignon. But it’s also home to hundreds of small dynamic producers—farmers who grow their own grapes (often organically) and make (often with natural methods) tiny amounts of pure and absolutely delicious wine that reflect the individual personalities of their villages and terroirs. Toast with these wines, for sure. But also treat them like the great wines they are: taste, drink, explore!

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