Champagne ‘Grand Cellier’, Vilmart & Cie
rand Cellier is 70% Chardonnay and 30% Pinot Noir from 2 parcels in Rilly-la-Montagne – “Les Hautes Grèves”
& “Les Basses Grèves”. Like all of Vilmart’s cuvees, this wine does not go through malolactic fermentation and spends time in oak. For the NV wines, oak aging is in large cask from 500-2000 liter. The current disgorgement spent about 18 months sur latte and was disgorged in November of 2012.
Montagne de Reims
50% 2013 and 25% each ’12-’11, deg 6/2015; dosage made, as for all of Laurent’s wines, from still wines of the two best cuvées, Grand Cellier d’Or and Coeur de Cuvée, done in wood. In the first 1-2 years after disgorgement this wine shows a spiky kind of flavor geometry. It bears mentioning that many tasters find this wine hugely impressive and high-impact.
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Press & Reviews
The Vilmart NV Brut Grand Cellier is 70-30 Chardonnay-Pinot and based on vintage 2010, with its two immediate predecessors in supporting roles. It comes from two parcels in Rilly and was aged for 10 months in foudre before going to bottle for 16 months of secondary fermentation and maturation. Fresh apple is tinged with mint and tarragon on a polished palate, picking up subtle chalkiness and saliva-liberating salinity en route to a long juicy finish. This harbors ten grams of residual sugar, but you don’t notice it as such. There is an interactivity of toasty, chalky, and smoky elements with the fruit and herbs that goes beyond that exhibited in the Grande Reserve, though the latter displays more sheer energy, succulence, refreshment and length
Laurent Champs crafts impeccable, elegant Champagnes of the highest level. The Vilmart Champagnes are so delicious when they are released I doubt too many are purchased for cellaring, but the reality is that the wines also age exceptionally well.
- Antonio Galloni
This mouthwatering bubbly layers a finely textured mousse with flavors of green apple, grapefruit zest, star fruit and spice. Lively and very harmonious, with a long, lingering finish. Drink now through 2016. –AN
(70% chardonnay and 30% pinot noir, mostly from 2010 and the rest from 2009 and 2008; aged for 16 months on its lees and disgorged in November, 2012): Green-tinged yellow. Fresh pear, nectarine and honeysuckle aromas are complemented by smoky minerals and gingery spices. Deep, chewy orchard fruit flavors are brightened by hints of Meyer lemon and orange zest and firmed by a note of smoky minerality. Powerful but elegant brut with juicy acidity providing strong finishing lift and bite.