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  • Weather

    13° C Fog
  • Time

    13:08 PM
  • Wine average?

    89.3 Tb
  • Country Ranking?

    377
  • Region Ranking?

    74
  • Popularity ranking?

    145

History

The Champagne House Vilmart & Cie was founded in 1890 by Désiré Vilmart. Since then, the House has been leaded by passionate sons and sons-in-law who enabled this small House to become famous. It is in the heart of the Montagne de Reims that Champagne Vilmart established his vineyard, a few miles south of Reims, in the small village of Rilly la Montagne.

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Vineyards

Vilmart owns 11 hectares of vineyards in and around the village of Rilly. The vineyards are planted with 60% Chardonnay and 40% Pinot Noir. Yields and working practises are strictly controlled. The terroir is composed of 35-year-old parcels, some are older than 50 years but they are exclusively used to produce the wine "Coeur de Cuvée".

 

The harvest takes place one hundred days after flowering in the middle of September after one year of hard work and doubts. Each bunch is delicately gathered with the hand in order to get the best ones so as not to damage them when they are carried out to the press machines.

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Winemaking

People in charge of pressing fulfill the traditional pressing machines due to 4,000 kg of grapes i.e. one marc. This marc flowes slowly and 25 hl 50 of juice are recovered in two steps. The first juices (20 hl 50) - the noblest ones - are called «cuvée» and the left 5 hl are called «la taille» (sharpening).

During the pressing the must (i.e the freshly pressed grape juice) drips into small vats called "belons". Then the juice is left to settle about 24 hours to separate skins and other impurities from juice. It occurs naturally by gravity. Then the clarified or clear grace juice gets pumped into large oak casks and barrels. From October to July our cuvées are ageing into large oak casks and barrels so that the combination of wood and wine can bring roundness and finesse to our Champagnes.

Every year, at the same period, in the spring, an immutable rite called «blending» is performed by the cellar master. Thanks to his amazing sensory memory, he tastes and blends still wines and reserve wines from different villages and vintages to create or to recreate the consistent house style. The blended wine is bottled along with yeast and a small amount of sugar. It occurs in July.

Once again, natural yeasts are going to transform sugar into alcohol and carbon dioxide but this time it takes place inside the bottle. Carbon dioxide is trapped inside the bottle. Thus still wine turns into sparkling wine. This second fermentation takes place very slowly (about 8 weeks) to get a persistent effervescence. The aging on lees - which brings complexity and vitality to our wines - do not stop there. The bottles are then allowed to rest and mature in the deep chalky cellars : from 3 to 4 years for non-vintage wines and from to 5 to 7 years for vintage wines.

After a week allowing the sediments of dead yeasts to settle onto the glass, the bottles are placed on «pupitres» and turned twice a day in a unique way, slowly pushing the bottle up right to get the sediment to the bottle neck underneath the cork. In order to get the sediment out from the bottle the necks are frozen in freezing brine. Turning the table up right and relaseasing the crown cork expels the "pellet" of sediment from the Champagne. After disgorgement a mixture of sugar and reserve wines called "liqueur de dosage" is added to give each wine its "brut", "dry" or "demi-sec" (semi-sweet) character. Each Champagne House has its own "recipe". Then the bottle is sealed with an oak cork tightly held in position with a muzzle.

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Inside information

How should Champagne be stored? When you buy a bottle of champagne, it has already been matured in the cellar so should be drunk within a few years. Your bottle should always be stored in a cool, dark, draft-free place out of direct sunlight. at a constant temperature between 10 and 12 degrees. Store your bottles in «horizontal position» (on its side) to prevent the cork from drying out.

At what temperature should champagne be served ?
Champagne must be drunk at the correct temperature, fresh but not frozen i.e between 9 and 11 degrees. Too cold, it loses its flavor , too hot the foam disappears. The wine must be chilled gradually. The best method is to chill a wine by immersing the bottle in an ice bucket. If necessary, the refrigerator can be used but only the least cold part but never leave a bottle in the freezer or in the ice bin.

How should a bottle of Champagne be opened?
When you want to open a bottle of champagne according to the rules, the cork must not leave the bottle with a bang. Hold the bottle in one hand and, with the other, unwind the wiring that secures the cork. (Support the base of the bottle against your right hip or side). Slowly begin turning the bottle back and forth with your right hand while holding the cork firmly steady with your left. Continue to turn more and increase the distance between your hands, as the cork turns. Slow down toward the end when the cork's almost out, allowing the cork to gently slide out.

Which glass should be used ?
Although pretty, «champagne coupes» are not recommended because they are too flared, let the effervescence escape and accelerate the oxidation. The champagne flute glass is recommended. It preserves the flavor and highlights the champagne foam. If you do not have flutes, a classic shapely glass can also be used. Another tip that should not be overlooked: Wash your flutes out with hot water but no soap so that the foam doesn’t come off.

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7 different wines with 30 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  Vilmart & Cie . 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 20h ago

 Georg Linde, Wine Writer (Germany)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  9 wines 

Bond Quella 2006 "What a wine. Laser like precision, an unreal elegance and lightness for Californian Cabernet. I enjoyed this wine tremendously. Will be remembered for a long time."

3m 16d ago

 Richard Juhlin / The number One champagne expert in the world, Pro (Sweden)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  25 wines 

“Paul Bara Special Club 2004 / Goodness gracious, what a surprise I received when I poured my club bottle and the wine was deep pink! I had absolutely no idea that there was such a thing as Special Club Rosé nowadays! One can only offer one's congratulations. The wine is very reminiscent of the non-vintage variety with somewhat greater weight, and refinement rich in mineral. Otherwise it gives the feeling of being just as young and unevolved. The fruitiness is vegetal with tones of beetroot and the beginnings of intense tones of wild bird pâté. When the wine is aired a great Pinot roundness makes its appearance.”

1y 1m ago

 Björnstierne Antonson / sommelier, Pro (Sweden)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  26 wines 

“All the best Champagnes from the 2004 vintage.”

1y 3m ago

 Richard Juhlin / The number One champagne expert in the world, Pro (Sweden)  tasted  2 wines  from  Vilmart & Cie . 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

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  13 wines 

“An evening at home with friends and amazing wines like Petrus 1929, Yquem 1921, Pol Roger 1947, DRC Montrachet 1990, Screaming Eagle 1999 etc...best wine was Guigal La Mouline 1978 / 100 points / Perfect bottle. Decanted for two hours. Lovely bright garnet colour. The nose reveals sound and open aromas of violet, cinnamon, spices, olive and game with some toasty new oak nuances. This wine has innumerable layers of graceful yet fully ripe fruit, creating a harmonious interaction of already quite soft tannin and fresh acidity. Excessive weight and extension in the mouth. There is a perfect balance between all the elements, followed by velvety-textured wine's finish lasts for over a minute This one of the most concentrated La Mouline is already very drinkable, and will easily last through 2030 given suitable cellar conditions.”

1y 4m ago

 Alper Alpaslan, Pro (Germany)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  29 wines 

““The Best 30 Champagnes of 1996 vintage, just tasted on the 6th of February. Best ones were Krug Vintage and Clos d'Ambonnay and Cristal.””

1y 7m ago

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  12 wines 

“DRC Burgundy 2006 Tasting

Regarding the 2006 vintage it stands out in the whole DRC range as a delicate and feminine vintage with vibrancy and warm spicy character dominated by clove and Asian spices.

DRC CONTI 2006 - 95 points. Moderately intense, ruby red colour. Although the complex nose shows rich Christmas spicy aromas of cloves, cinnamon and hints of licorice, it is still closed. On palate the wine shows greatness in its density, concentration and vibrancy with immense balance and elegant structure. Vivid acidity is shining through the long lingering finish with tobacco, cappuccino and floral tones. Aristocratic wine, pars above all the rest. ”

2y 6m ago

 Edward Cuvée, Pro (Finland)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  31 wines 

“really nice event :)”

3y 4m ago

 Essi Avellan MW / Editor of the Champagne magazine, Pro (Finland)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  73 wines 

“1996 tasting.”

4y 9m ago

 Edward Cuvée, Pro (Finland)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  54 wines 

“first part of the worlds best champagne 2013 selection.”

5y 15d ago

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Lafite-Rothschild 2010, Château Lafite-Rothschild
d'Yquem 2011, Château d'Yquem
Château Latour 2009, Château Latour
VZ Vintage Port 2014, Quinta Vale D. Maria
Sir Winston Churchill 2004, Pol Roger