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News

Since before 1750 the Gimonnet family have been vine growers in the village of Cuis, supplying the great Champagne houses with grapes up until the 1930's recession. As the sales of grapes fell during this prolonged recession, Monsieur Pierre Gimonnet finally decided to take up the challenge of vinifying and commercializing his own harvest. It was a great struggle at first, establishing a clientele who were not, at that time, accustomed to "blanc de blancs" Champagnes, not least from a new small independent producer.

The effort finally paid off and today the name of Champagne Pierre Gimonnet et Fils is one of great renown, and highly respected. Pierre Gimonnet built this reputation on the base of his unique and exceptional vineyard, half a century of experience and the uncompromising standards that he imposed upon himself. The estate is now run by Pierre's sons, Michel and Didier, who share the fanaticism of their father for the Gimonnet Champagnes.

In 1987 the Gimonnet family acquired the house of Larmandier Père et Fils based in Cramant. This brought some exceptional vineyards to the Gimonnet enterpise. Although the Larmandier wines are vinified at the Gimonnet cellars in Cuis the cuvées are vinified and aged seperately. Consequently some remarkable Champagnes are produced from the Cramant Grand Cru vineyards, especially the outstanding Larmandier Cramant Grand Cru Blanc de Blancs and the exquisite Cramant Grand Cru Special Club.The policy of the estate, from the very beginning, in the true traditions of all great wine makers was to limit the production of grapes in the search of quality, with the ambition to become one of the great specialists of "blanc de blancs" Champagnes.

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History

The Gimonnet family owns 26 hectares of vineyards in some of the best sites of the Côtes de Blancs, notably in Cuis and the Grand Crus vineyards of Cramant. The Gimonnet's have been wine growers since before 1750 and were one of the first families to start estate bottling during the 1930's recession. Due to the privileged location of the vineyards the Gimonnet Blanc de Blancs Champagnes are quite exquisite, with all the elegance, racy styling and complexity that Chardonnay can bring to a Champagne. Reduced yields and a passion for quality make these Champagnes highly sought after and among the very best from a single grower.

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Vineyards

The cellars are situated in the village of Cuis, all of the vines are closely grouped together on exceptional sites within the "Côte des Blancs", somewhat of a rarity in Champagne: 13 hectares are Cuis 1er Cru (with prime vineyard locations of "Croix-Blanche" and "Les Roualles"). The remaining 13 hectares are situated in the best "terroirs" of the Cramant Grand Crus ("Le fond du bateau", "Les Buissons", "Les Gros Monts", "Les Briquettes and "La Croix") and the Chouilly Grand Crus ("Les Montaigus" and "les Corrées").

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Winemaking

As with all top Champagnes, the most extreme care is taken with the harvesting and vinification of the grapes. Only small containers are used to carry the grapes to the vinification cellar, preventing premature damage and oxidation. The grapes are gently pressed 2 traditional vertical Champagne presses and the musts are cooled for clarification. After about 10 hours, when the heavier sediments have fallen, the musts are racked and the fermentations begin. Each parcel of the vineyard is vinified apart, providing Didier Gimonnet with a wide selection of wines from which to create the perfect blend at a later date. The malolactic fermentation always take place, allowing a better evolution of the aromas and flavours and prolonging the longivity. Before bottling in April, the wines undergo a "cold treatment" in order to precipitate the bi-tartrates, followed by a Kieselguhr filtration. After bottling and the addition of the "liqueur de tirage" the bottles are transfered to the ageing cellars, where the temperature is a constant 8/9°C, for a period of at least 18 to 24 months for non vintage Champagnes and 4 to 6 years for the vintage Champagnes. The traditional "remuage" or bottle turning is performed manually. Disgorging takes place 3 to 6 months before the wine is sold. The dosage of the "liqueur d'expédition" is always at a low percentage, and is derived from the estates older wines, ensuring that the true "blanc de blancs" characteristics are maintained.


Every year the wines are created with quality and continuity in mind, producing the best possible results from the grapes available. This inevitably means that the vintage Champagnes are only produced in very good to exceptional years. 

The Champagne "Special Club" vintage is a blend of the most outstanding wines from an exceptional year. Composed of wines from 6 to 8 vineyards, this very exclusive Champagne is rarely made due the exacting standards ensured by the "Club des Viticulteurs Champenois" - an exclusive club of only 40 members, grouped from all parts of Champagne with one common aim: to create the greatest Champagnes.
The cuvées "Fleuron Brut" and "Gastronome Brut" are produced from the exceptional wines not used for the "Special Club" and from those wines which best express the characteristics of the vintage.
The "Maxi Brut Oenophile", from the old vines at Cramant, is a Champagne that receives no dosage or "liqueur d'expedition" to sweeten it up. This Champagne is aged for 6 years in bottle before it's commercial release.
The non vintage "Cuis 1er Cru" incorporates wines from the most recent harvests, aiming to produce a consistent Champagne, both well balanced and consistently flavoured.

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Inside information

The "Cuis 1er Cru" is the only Gimonnet Champagne to include the "vins de tailles" or the last wine from the press. This adds to the fruitiness of the wine, without taking away the finesse. The nose is very expressive, full of rich fruit - often of pears and soft creamy vanilla. On the palate the Champagne is lively, fresh and creamy, with none of the greenness often associated with non vintage "blanc de blancs". This is the ideal aperitif Champagne 


The vintage "Fleuron Brut", with its fine bubbles and firm, persistent mousse, has lovely, fresh charming aromas, typically of flowers and honey. On the palate this Champagne is always rich and very well balanced, with deep fruit flavours of honeyed apples, persisting for a long, luxurious finish. A Champagne that is perfectly suited for consumption throughout a meal.
The vintage "Gastronome Brut" has a stunning concentration of fruit, given off from the mass of scintillating tiny bubbles, culminating in a sensational, firm mousse. The palate is soft and delicate with glorious depth, rich exotic fruit flavours, and nutty overtones. This is a very sophisticated Champagne, owing much to its soft ripe acidity. 


Thanks to the old vines and long bottle ageing, the "Maxi-Brut Oenophile" shows none of the disappointing aspects of many non-dosed Champagnes that regularly appear on the market. Having dominant aromas of toast and dried fruits, the bouquet is clean and fresh. On the palate the Champagne is electrifying, with excellent structure enveloped in wonderfully tiny bubbles and great acidity. For a non-dosed Champagne the finesse and astonishing balance is unbelievable. The perfect accompaniment for oysters.


The "Rosé 1er Cru", somewhat of a stranger in this Champagne house renowned for its "blanc de blancs", is in no way overshadowed by its more prestigious stable mates. This Champagne combines the finesse of the Chardonnay with the fruitiness of the Pinot Noir, the result is sublime. The bouquet is very fresh, both fruity and floral, the bubbles fine and persistent. The palate thrilling, with plenty of fruity acidity, lacking in so many rosé Champagnes, and distinctive, pure berry fruit flavours.


The "Champagne Special Club" is indeed very special! The bubbles are miniscule and persistent, giving rise to a perfect, firm, mousse - a characteristic of a truly great "blanc de blancs". The nose is extremely elegant, with clean, deep enchanting fruit aromas. On the palate the fine exquisite bubbles tickle the tongue in a symphony of tiny explosions that are ever persistent! On the the palate this Champagne is perfection, with great depth and masses of flavour balancing the liveliness into a long rich and elegant finish. An extremely charming Champagne that ages with great dignity, developing classic Burgundy characteristics.

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14 different wines with 38 vintages

Highlights

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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 Richard Juhlin / The number One champagne expert in the world, Pro (Sweden)  tasted  2 wines  from  Pierre Gimonnet . In a tasting of  28 wines 

The weather gods were in their best mood in 2008 vintage, and the vines remained unusually fresh from the attack and gave a very good harvest- ing. An absolutely gorgeous vintage that has it all!


Best vintage since 1996, and unlike the tart 1990s, there are wonderful wines directly with their delicious fruit intensity and match- less balance. All the ones I tasted from the vats are magical, and I have a hard time imagining nothing other than buying everything you see of this vintage. So far the leaders are Diebolt- Vallois eur de Passion ahead of Vouette & Sorbée and Michel Turgy, but many giants will surely win over them.

24d 11h ago

 James Aylward, Wine Collector (Australia)  tasted  1 wines  from  Pierre Gimonnet . In a tasting of  14 wines 

The Grands Crus of Chambertin are iconic Pinot Noir wines; powerful, virile, complex and intense. They demand equally complex, hightoned dishes to keep the pairing in balance. Feathered game (grilled or, better still, in wine sauce) will, of course, be a worthy companion. The power of the wine’s tannins will withstand the shock of contrasting textures while its aromatic complexity and above all its opulence will bring out the differences.
Roast lamb in gravy, chicken in red wine sauce, glazed poultry, and rib steak will also benefit from the match, not forgetting soft-centred cheeses which will get strong support from the wine’s power and aromatic persistence.
Serving temperature: 12 to 14°C for young wines,14 to 16°C for older wines.

8m 19d ago

 Juha Lihtonen, Sommelier (Finland)  tasted  1 wines  from  Pierre Gimonnet . In a tasting of  58 wines 

“Astonishing tasting of the best champagne of the decade '90s. So great champagnes in perfect condition to be enjoyed today but which hold extremely well decades to come! It was a tight battle of the 1st place. On my rankings there were two winners - Dom Pérignon P2 1995 and Cristal 1996. Both were amazing 98 points champagnes! The biggest surprises were Besserat de Bellefon 1998 and once again Palmer&Co champagnes with their charming quality and consistency.”

1y 3d ago

 Nora Löfving-Lihtonen, Pro (Finland)  tasted  2 wines  from  Pierre Gimonnet . In a tasting of  49 wines 

“FINE Champagne Experience weekend ended up with the exciting Champagnes of the Decade 2000s blind tasting. Great and challenging experience for champagne lover:) ”

1y 2m ago

 Richard Juhlin / The number One champagne expert in the world, Pro (Sweden)  tasted  1 wines  from  Pierre Gimonnet . In a tasting of  77 wines 

“The best Champagnes from 2002 vintage: As in Bourgogne, this is a beautiful and generous vintage with a bright future in store. It
is the rst time that I start to feel a tad old in the game. Because I have tried the vintage before in my life! Yes, the 2002 is so strikingly similar to the 1982 that I think I can predict the vintage’s whole life curve. I believe in a very linear curve without ups and downs. The wine will eventually become more buttery and fatter, with a relatively high acidity, and it will do its job in silence. The wines will reach their top at twenty to thirty years of age. Most promising
so far are many growers such as Egly-Ouriet, Michel Arnould, Pierre Gimonnet & Fils, Jacques Selosse, and Diebolt-Vallois. Amour the Deutz, Piper-Heidsieck, Perrier-Jouët Belle Époque Blanc de Blancs, and Louis Roederer Cristal are pure nectar, but the most intellec- tually challenging are Jacquesson’s vineyard wines Champ Cain and Vauzelle de Terme.”

1y 4m ago

 Richard Juhlin / The number One champagne expert in the world, Pro (Sweden)  tasted  1 wines  from  Pierre Gimonnet . In a tasting of  55 wines 

“Vintage 1996 / Probably one of the greatest vintages. Not since 1928 has there been a wine with as much acidity in combination with high potential alcohol, which should cater to a really long life. Just like 1990, there are examples of wines that are made with almost overripe grapes with lower acidity. These examples show a transparent oxidative and rounded pro le. Otherwise, most of the 1996s are real child abductions, with a biting acidity and monumental inherent power. I am highly impressed by the grand-cru growers, with Jacques Selosse and Diebolt-Vallois eur de Passion in the lead. Dom Pérignon is wonderful as are Cuvée William Deutz Rosé, Louis Roederer Cristal, Cristal Rosé, Krug Clos du Mesnil, and the monumental Bollinger Vieilles Vignes Française and Krug Clos d’Ambonnay.”

1y 4m ago

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  5 wines  from  Pierre Gimonnet . In a tasting of  49 wines 

“The 100 Best Champagnes 2016 - Tasting Part IV - The best Blanc de Blancs Champagnes.”

1y 5m ago

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  1 wines  from  Pierre Gimonnet . In a tasting of  10 wines 

“1999 SOLAIA 92 points
A translucently deep magenta colour. The nose offers a ripe blackcurrant and blueberry berriness, leather, allspice, greens and dark chocolate. The rich flavour has a rather ripe fruitiness and stout tannins, tinged with a note of dark berries, liquorice and spices. The finish is bold, refined and long. An abundance of ripe fruits and soft tannins.

2y 6m ago

 Edward Cuvée, Pro (Finland)  tasted  8 wines  from  Pierre Gimonnet . In a tasting of  32 wines 

“some wines tasted end of last year..”

3y 8m ago

 Essi Avellan MW / Editor of the Champagne magazine, Pro (Finland)  tasted  1 wines  from  Pierre Gimonnet . In a tasting of  43 wines 

“Laurent-Perrier - Alexandra Rosé 1998, 95 points!”

4y 9m ago

 Essi Avellan MW / Editor of the Champagne magazine, Pro (Finland)  tasted  1 wines  from  Pierre Gimonnet . In a tasting of  19 wines 

“champagne & crémant”

4y 9m ago

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