The dynamic, young Waris-Larmandier family farms prime, old-vine vineyards of Grand Cru chardonnay in the Côte des Blancs, located in the villages of Chouilly, Cramant, Avize, Oger, and Le Mesnil-sur-Oger. Jean-Philippe Waris is supported by his brother Pierre-Louis, an architect, and his sister Inès, a designer and sculptor. Together with their mother, Marie-Hélène Larmandier, they form the “racines de trois” (the three roots) of Waris-Larmandier; each making their own contribution to the artistic vision of this young and dynamic Champagne house. Exceptional farming is the primary focus at Waris-Larmandier. Their vineyards are certified both organic (Ecocert) and biodynamic (Demeter), with their primary goal of producing transparent, terroir-focused wines. 

Waris-Larmandier Champagnes are made in a long-aging style characterized by elegance and a superb balance of minerality and silkiness, with secondary fermentation producing pressure at 4.5 bar. This lower pressure, traditional to Avize, gives the wine a very fine and creamy mousse and delicate texture that is neither aggressive, nor overwhelming, yielding gastronomic Champagnes with great complexity and verve. 

L’Instant de Passions Rosé is sourced from the estate’s biodynamically-farmed, old-vine chardonnay plots in the Grand Cru villages of Chouilly, Cramant, Avize, Oger, and Le Mesnil-sur-Oger in the Côte des Blancs, and pinot noir from the Côte des Bar. L’Instant de Passions Rosé is a very limited, complex, age-worthy œil de perdrix rosé with mellow, earthy mushroom nuances, stony chalk, melting into strawberries, pink grapefruit, saline notes, and baking spices. The harmonious palate has a savory, smooth and creamy texture and a long, elegant and supple finish. A rosé that can be enjoyed before a meal but also has the tension to pair beautifully with food.

Vinification – Grapes are picked separately, hand-harvested and crushed in a traditional 4000 kg vertical wooden basket press; only free-run juice is used for the primary fermentation. Chardonnay and pinot noir are barrel-fermented separately with native yeasts in 600L demi-muid Burgundy barrels and Avize Champagne barrels. Malolactic fermentation is spontaneous following alcoholic fermentation. The base wines are aged 6 to 18 months before blending 20% still pinot noir and secondary fermentation in bottle, followed by 24 to 36 months of lees aging, sur lattes. Disgorgements are done according to the lunar cycle—dosage 4g/L.

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