THE RÉFLEXION R.020
From our Réflexion Champagne collection, reinterpreted year after year to reflect the unique character of each harvest, R.020 Multi-Vintage Brut come in a brand-new modern and elegant bottle, one that echoes our house’s deep connection to terroir and commitment to nature. Réflexion embodies Lallier signature style; a perfect balance of our four atmospheres: Freshness, Purity, Depth and Intensity.
Sourced predominantly from the 2020 harvest, which makes up 81% of the blend. For the first time since the creation of Réflexion, Chardonnay dominates the blend at 51%. Grapes were sourced from over 50 crus within Côte des Blancs, Côte de Sézanne and Montgueux for the Chardonnay, and Vallée de la Marne, Montagne de Reims and Côte des Bar for the Pinot Noir. An early harvest, starting in late August, yielded a superb quality of grapes, combining delivering intensity and freshness. The resulting base wine is strong, elegant and persistent, with a high maturity.
The harvest of 2020, which makes up 81% of Réflexion R.020 offers intense floral and fruity aromas with delicate notes of mineral salinity. For greater balance, the 2020 harvest is completed by reserve wines (19%) from the 2018 and 2019 harvests, dominated respectively by intensity and depth.
Lallier R.020 is a versatile champagne that can be enjoyed on its own, as an aperitif or to accompany a meal.
81% of wine from 202019% of reserve wines (2018, 2019)
49% pinot noir51% chardonnay
30 months minimum
Min. 3 months before shipment
Tradition and modernity collide to create a new alchemy of ideas, built on five generations of Champagne expertise in one of the best regions for it. Discover Lallier’s pioneering savoir-faire.
HOW TO DRINK LALLIER RÉFLEXION R.020
HOW TO PAIR LALLIER RÉFLEXION R.020
You can enjoy Lallier Réflexion R.020 with fine and fresh dishes such as citrus flavored fish, cured fish, shellfish and crustaceans.
- Seasonal vegetable tarte
- Green asparagus risotto and parmesan
- Norway lobster
- Grilled langoustine tail with binchotan, smoked eel, caviar and elderflower sabayon – As interpreted by Chef Grégory Marchand