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Vilmart & Cie Emotion 2014

$185.00
The Complexity of a Vintage Champagne Rosé
  • Blending composed of 60 % Pinot Noir (“RosĂ© de SaignĂ©e”) and 40 % Chardonnay classified Premier Cru and from vines of sixty years old age
  • Manual harvest 2014
  • Aging process: ten months in oak barrels of 228 litres
  • Sixty months on lies in the cellars after bottling
  • No malolactic fermentation
  • Dosage: 8 g/l
The color of this wine is orange pink. The calm and regular effervescence gives birth to a sustained and delicate cord whose bubble is very fine. Nose: This wine is powerful, fruity, developing aromas of strawberry, raspberry, sour cherry, and floral notes of peony with a vanilla finish. This bouquet of fruit is supported by slight notes of almond, cinnamon, honey, and wood. Length, complexity, and balance define a mouth in harmony with the nose. Palate: We note a beautiful purity, an excellent finesse on the palate with a creamy texture that allows us to discover an elegant wine with beautiful vinosity. In the mouth, very refreshing, reminiscent of pomelos on the finish. Food Pairing: This cuvee is appreciated with refined dishes, such as salmon in strawberry foil or fried langoustines. It can also be served with a fillet of red mullet, or even a rib of lamb marinated with vegetables. Finally, for sushi lovers, this champagne is the perfect match.
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Vilmart & Cie Blanc de Blanc 2011

$323.00
The straw-yellow colour with pale green highlights is fed by a very delicate effervescence announcing breadth and finesse. On the nose, a harmonious bouquet of citrus fruits animates our senses with in particular, lemon, lime and grapefruit. In aromatic support, subtle vanilla notes and roasted hazelnuts bring structure and consistency to the wine. On the palate, our taste buds discover dried fruits always highlighted by vanilla and hazelnut. After a few moments, apricot, ripe pear and honeysuckle flavours complete this wine of great complexity. A delicate and silky texture on the mouth reflects the personality of this chiseled wine. This vintage made from sixty years old vines on a chalk floor, brings us a very developed mineral side. Blending composed of 100% Chardonnay classified Premier Cru and from vines of sixty years old age in Rilly-la-Montagne (Les Blanches Voies parcel). Ageing 10 months in oak barrels. 84 months on lies in the cellars after bottling. No malolactic fermentation. Dosage 4g/L. Limited quantity per vintage. Quantity limited to 2 900 bottles numbered This champagne can be enjoyed as an aperitif or as an accompaniment on a Saint-Jacques dish, sweetbreads or seafood such as oysters or caviar.
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Vilmart & Cie Coeur de Cuvee 2014

$182.00
On the eye, straw-yellow colour is accompanied with a fine persistent mousse. On the nose, it has subtle notes of flowers and fresh fruits which subtle lemon flavours. On the palate, it has aromas of butter, “crème brûlée” and spices blossom and awaken taste buds. It is a gourmand and generous wine with an exceptional freshness. 80% Chardonnay, 20% Pinot Noir A perfect pairing for crayfish and porcini mushrooms, scallop tartare or a “foie gras” pan-fried will bring depth and a beautiful aromatic evolution.
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Vilmart & Cie Blanc de Blanc 2012

$342.00
A Sensual Minerality
  • Blending composed of 100% Chardonnay classified Premier Cru and from vines of sixty years old age (Les Blanches Voies parcel)
  • Manual harvest 2012,
  • Aging process: ten months in oak barrels of 228 l
  • Eighty-four months on lies in the cellars after bottling
  • No malolactic fermentation
  • Dosage: 4 g/l
  • Quantity limited to 2 900 bottles numbered
The straw-yellow colour with pale green highlights is fed by a very delicate effervescence announcing breadth and finesse. Nose: A harmonious bouquet of citrus fruits animates our senses with in particular, lemon, lime and grapefruit. In aromatic support, subtle vanilla notes and roasted hazelnuts bring structure and consistency to the wine. Palate: Our taste buds discover dried fruits always highlighted by vanilla and hazelnut. After a few moments, apricot, ripe pear and honeysuckle flavours complete this wine of great complexity. A delicate and silky texture on the mouth reflects the personality of this chiseled wine. This vintage made from sixty years old vines on a chalk floor, brings us a very developed mineral side. Food Pairing: This champagne can be enjoyed as an aperitif or as an accompaniment on a Saint-Jacques dish, sweetbreads or seafood such as oysters or caviar.
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