Landron Brut Atmospheres NV

It’s a hand-harvested, naturally fermented, low dosage bubbles that shows up many a conventional and big name Champagne for both quality and value. Having found Muscadet’s Melon de Bourgogne unsuitable for sparkling wine, Jo uses a hand-harvested blend of Folle Blanche (typically 80%) grown on sandy clay and then Pinot Noir, and a little Chardonnay, grown in gravel. Vine age varies between 18 and 30 years, and the yields are typically between 50 and 60 hl/ha – far lower than the average yields in Champagne. The base wines are fermented using wild yeast and then see a traditional second fermentation in bottle. The dosage is a low 5 g/l (extra brut), and the wine spends 24 months on lees. The fruit for this cuvee is 100% Estate, biodynamically grown and hand harvested. This list of attributes sounds like the winemaking of one of the great growers of Champagne, not a Muscadet producer, so it’s no surprise that it’s a wine with impressive depth and clarity. There’s racy citrus and fresh peachy fruit and lots of rocky, earthy complexity, all wrapped up in a deliciously bready texture. The crunchy fresh finish also makes it extremely food friendly. Topping off an impressive package is the marvellous label, designed by the unconventional French artist Michel Tolmer. The business.