22 Aug

Champagne Vilmart & Cie – Exclusive Champagne Private Dinner at Madame Fan

18 October 2024, 7:00PM Madame Fan, The NCO Club, 32 Beach Road, Singapore, 189764 Celebrate the moment at Champagne Vilmart & Cie Wine Dinner, where exceptional Champagne meets exquisite, modern Cantonese cuisine. Experience an exclusive tasting of Champagne Vilmart & Cie Premier Cru Champagnes, known for their rare quality and elegance. This curated selection highlights their finest vintages, with guidance from Mr.Eric, the esteemed Vilmart & Cie Ambassador. Set in the captivating ambiance of Madame Fan, renowned for its mystical and sensual dining experience, Executive Chef Pak Chee Yit will present a bespoke menu crafted for this event. His modern Cantonese creations will perfectly complement the Champagne, blending tradition with innovation. Join us for an exclusive night of mystique and charm, designed to offer a truly memorable experience to 10 guests only. A bottle of Champagne Vilmart & Cie Grande Reserve is included with each ticket purchased. Dress Code: Smart Casual
22 Aug

Walkabout Access + Champagne Vilmart & Cie Masterclass

Walkabout Access + Champagne Vilmart & Cie Masterclass, a Hero Champagne Join Eric Martin, Champagne Vilmart & Cie’s Ambassador, for an exclusive masterclass exploring the rich legacy and exceptional craftsmanship of this five-generation family estate. Since 1890, Vilmart & Cie has been renowned for its Premier Cru champagnes, crafted from a unique blend of Chardonnay and Pinot Noir. Discover the estate’s commitment to environmentally friendly viticulture and its distinctive vinification process in wooden barrels. Eric, with his extensive expertise in Champagne, will guide you through the nuances of Vilmart’s renowned cuvées, offering an immersive experience into the artistry and heritage behind these exceptional wines. Curated Masterclass Selection:
  • Grande Reserve NV, Premier Cru
  • Grand Cellier NV, Premier Cru
  • Cuvee Rubis, Assemblage Rose, Premier Cru
  • Grand Cellier d'Or 2019, Premier Cru
  • Blanc de Blanc 2012, Premier Cru
As part of your ticket, you are granted access to the main walkabout tasting from 12PM to 3PM. *Walkabout access worth $88
Vilmart & Cie Emotion 2015
29 Apr

Vilmart & Cie Emotion 2015

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. On the 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. We note a beautiful purity, an excellent finesse on the palate with a creamy texture that allows us to discover an elegant wine with and beautiful vinosity. In the mouth, very refreshing, reminiscent of pomelos on the finish.

Wine and 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.
Vilmart & Cie Coeur de Cuvee 2016
29 Apr

Vilmart & Cie Coeur de Cuvee 2016

Pale gold in colour, highlighted with flecks of silver, followed by fine and elegant bubbles, creating a delicate cord. On the nose, the primary aromas are floral notes of honeysuckle and orange blossom, associated with the freshness of apple, peach wine, pear and nectarines. On the secondary aromas, there is greater complexity and richness with toasted almonds, butter biscuits expressing the maturation of this wine. Once on your palate, it is characterized by a greater complexity. interwined acacia honey aromas with apricot jam, candied mango and hazelnut. The finish expresses a great minerality with a remarkable length.

Wine and food pairing

Crayfish and porcini mushrooms, scallop tartare or a “foie gras” pan-fried will bring depth and a beautiful aromatic evolution.
Vilmart & Cie Grand Cellier d'Or 2019
29 Apr

Vilmart & Cie Grand Cellier d’Or 2019

Its deep gold colour is defined by a fine and magnificent effervescence. These pearls create a white cordon on the surface. The powerful bouquet reveals aromas of coco powder and exotic wood. Shortly after, this cuvée reveals all of its character with vine peaches, pear, rhubarb and frangipane. A remarkable attack with the right balance of freshness and richness. A touch of acidity is enhancing notes of butter and dried fruit. The aromatic persistence is underlined by a tangy finish.
Wine and 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.
Vilmart & Cie Blanc de Blanc 2012 with box
16 Jan

Vilmart & Cie Blanc de Blanc 2012

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.
Vilmart & Cie Emotion 2014
16 Jan

Vilmart & Cie Emotion 2014

The Complexity of a Vintage Champagne Rosé
  • Blending composed of 60 % Pinot Noir (“Rosé de Saignée”) 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.
Bottle-Vilmart-&-Cie-Coeur-de-Cuvee-2012---Bottle
13 Jan

Vilmart & Cie Coeur de Cuvee 2014

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.
Vilmart & Cie Blanc de Blanc 2011
08 Jul

Vilmart & Cie Blanc de Blanc 2011

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.
Vilmart & Cie Cuvee Rubis
08 Jul

Vilmart & Cie Cuvee Rubis

The colour of this wine is salmon pink. It is animated by a persistent effervescence that gives birth to a cord with fine and delicate bubbles. This wine develops aromas of intense red fruits, including wild strawberries, wild raspberries, cherries and gooseberries. After a few minutes of aeration, a light floral fragrance awakens our senses with notes of linden and lilac. On the palate, the attack of red fruits is predominant and supported by the freshness of pink grapefruit. Delicate flavours of melon and vine peach enliven our taste buds during the tasting. The whole makes us discover a wine of great freshness, ample and very balanced. Blending is composed of 90% Pinot Noir (including 15% red wine) and 10% Chardonnay classified Premier Cru and from vines in Rilly-la-Montagne. Ageing 10 months in large oak casks. No malolactic fermentation. Dosage 9g/L. Food Pairing: Black pepper, Brie, Chili, Duck, Fish, Parmesan, Seafood, Shellfish, Summer Fruits, Vanilla, White meat