Champagne Vilmart & Cie Brut 1er Cru "Grand Cellier d'Or" 2016


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Alcohol: 12.5%

Grape(s): Blending composed of 80 % Chardonnay and 20 % Pinot Noir classified Premier Cru and from vines of fifty years old age

Localization: Champagne, France

Tasting Notes: Intense, golden, lemon and yellow in colour with very fine persistent bubbles. These small pearls give birth on the surface to a beautiful white cord.

The nose is very elegant, airy, floral, in the mouth we find candied pineapple, cardamom and with pepper are the notes that reach us directly. Then after a few moment, another round of flavors arrives, nuts aromas at first (pralines, hazelnut) followed by mineral notes (chalk, roasted shellfish). The wine is mature, complex with a lot of personality. It still evolves in the glass with cinnamon and gingerbread aromas. The imperceptible dosage and the frank acidity give us a sharp acid / sugar balance extra brut type. The vinosity is expressed through bold and  wood.

The finish is very long around ten to twelve seconds and clean, with a nice conclusion on candied lemon, candied orange zest, then after few minutes of airing, we find pralines, peaches and apricot notes.

Notes: Manual harvest 2016

Food Pairing: Too complex food pairing should be avoided to keep the wine balance. It texture and mature aromatic profile, will lead the wine to seek products preferably like caviar or with dishes with firm texture (lobster, white meats) and reduced sauces.

The Domain: Vilmart has been estate-bottling wine in the village of Rilly-la-Montagne since 1890. Its current proprietor, Laurent Champs, is the fifth generation of his family to make wine here.

Champs is a member of Ampelos, an organisation that certifies and promotes sustainable viticulture, and he has used no herbicides or chemical fertilisers since taking over the estate in 1989. He ferments and ages all of his wine in oak: large foudres of up to 5,500 litres for the entry-level wines, and 225- litre barriques or 600-litre casks for his top wines, the vintage-dated Coeur de Cuvée and Grand Cellier d’Or. Combined with their ripe fruit, this gives Vilmart’s Champagnes a creamy depth and complexity, although they also retain a brisk focus and poise, thanks to their avoidance of malolactic fermentation. They tend to be very closed in their youth, needing several years after release to fully reveal their character and aroma.