I've felt for years that Laval’s ‘Cumières’ is one of the few Champagnes that is always genuinely exciting.  Laval's wines offer us such distinctive vinous personalities that their deliciousness, even their obvious greatness, are almost subordinate to the appreciation of their singularity.  With this ’15, where does this verbena freshness come from?  I have no idea how this master of Cumieres does it, but we have a little to share, in rare but particularly attractive magnum format. - Jason

As I said previously, George Laval’s Cumières Premier Cru is a classic example of artisanal grower champagne.  All grape varieties and parcels are vinified separately with long lees aging with manual riddling without fining and filtration. This wine offers bright citric fruit, chalky minerality, and surprising mid-palate weight. All while showing great tension and focus. It's youthful, vibrant and so so tense. Really impressive and unique champagne. A perfect magnum for Summer. - Daniel

I opened this magnum on July 4th as I was very impressed by the '17 we sold out of and was eager to see how the 2015 vintage would show out of large format. I was frankly unprepared for the combination of energy and assured polish that the wine displayed. It's a stunning Champagne and moreover so obviously distinct from other producers. This mag impressed even the sternest of critics present... and no surprise. Aromas of Asian pear, greengage, and abundant lemon and lime soar from the glass. The palate manages that difficult feat of riveting together electric tension with seamless texture- nothing lean about this incredibly precise Champagne. There's an airiness within the palate that is difficult to convey. These are the lowest prices in the US (before 3 pack pricing) for an inordinately dazzling magnum. Please note the limit of one 3 pack per customer.

For those unfamiliar with Laval, I'm reproducing prior comment: These are cult Champagnes and rightly so. Laval's bottles are uniquely electric and while they might be well-known amongst connoisseurs of grower Champagne, I believe them still to be underappreciated. And this makes sense, given that they farm a meagre 2ha in Cumières- miniscule by Champagne standards. That these parcels have been organically farmed since 1971 is all the more astounding. Way ahead of their time in farming but also in their inclination to limit dosage and to use a minimum of sulfur at bottling.  

- Spencer