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    4° C Overcast clouds
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    16:36 PM
  • Wine average?

    90 Tb
  • Country Ranking?

    675
  • Region Ranking?

    87
  • Popularity ranking?

    154

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.

"When I think of finesse in Champagne, Vilmart is one of the first names that come to my mind." – Antonio Galloni, VINOUS

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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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9 different wines with 52 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 , Wine Writer (Sweden)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  31 wines 

Thiénot x Penfolds Blanc de Blancs 2012 / The dosage stored in Penfold's Australian barrels. In all three wines where Peter Gago had a hand and his barrels in the production, you have an added and impressive power and butterscotch oakiness. The wines are simply larger and more expressive than in the steel tank-fermented prestige champagnes from Thiénot. The very best in the trio with a Comtes de Champagne-like opulence and fullness. Even more roasted and coffee-scented than the model and at least as smooth texture. Not quite the same depth and elegance, but it is a fantastic champagne in any case.

1m 8d ago

 Juha Lihtonen / The Best Scandinavian Sommelier 2003, Pro (Finland)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  30 wines 

100 Best Champagnes 2022 tasting – day 1 behind. Very solid line-up with a handful of super gems! Cuvée R. Lalou 2006 (96p) is still hard to beat although Comtes de Champagne 2011 (95p) did well despite the challenging vintage. Armand de Brignac Brut Rosé (93p) was the best rosé ACE I recall having. For roses, Charles Heidsieck Rosé Réserve NV (94p) is superb find for the value!

4m 19d ago

 Antonio Galloni, Wine Writer (United States)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  19 wines 

The 2012 Cristal is another absolutely stellar wine this flight of recent releases. Rich, vinous and beautifully textured, the 2012 has been nothing short of magnificent on the three occasions I have tasted it so far. In the glass, the 2012 is radiant and luscious, yet it possesses remarkable transparency and striking aromatic depth. Light tropical notes develop in the glass, giving the 2012 a real feeling of exotic beauty. The 2012 is the first vintage of Cristal done with 100% organically-farmed fruit, an approach introduced gradually starting with the 2007 that has profoundly changes Cristal, especially in its aromatic breadth. Two thousand twelve is the vintage where endless trials and experiments in farming and winemaking are fully realized. The 2012 is just stunning. It’s as simple as that. Dosage is just over 7 grams per liter, the lowest it has even been for Cristal.

8m 17d ago

 Antonio Galloni, Wine Writer (United States)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  26 wines 

The NV Brut Grande Cuvée Grand Siècle No. 24 (Magnum) is ethereal and beautifully lifted. White flowers, mint, white pepper and green orchard fruit all grace this exquisite, super-expressive Champagne. I would cellar the No. 24, as it is pretty tight today and also not ready to deliver the full Grand Siècle experience. The blend is 2007 (60%), 2006 (20%) and 2004 (20%), three vintages that are especially complementary. Disgorged May 27, 2019. 

10m 17d ago

 Richard Juhlin , Wine Writer (Sweden)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  20 wines 

Salon Oenothèque 1961 / 99 points / If I was close to crying in disappointment over the 66' on the Tidelius tasting, the tears really came in the next flight when this bottle disgorged at the same time and with exactly the same low dosage was so lovely that the emotions overflowed. In fact, this wonderfully youthful champagne is the bottle that most reminded me of the world's best wine 1928 Pol Roger Grauves. Here was the same unlikely contrast between youthfulness and nicely mature notes. The scent is so unreal with its euphoric pheromone-like perfume uplifted by linden, geranium, lily of the valley, acacia, ginger, fresh tarragon, mint, lime peel and Sorrento lemon. Glass-clear brilliance and laser-sharp sharpness and precision. Caressing with faint undertones of vanilla, brioche and roasting. Pure flint mineral finesse and swirling little pearl necklace bubbles that dance ballet in the palate. What is missing in relation to 28' Grauves is a well thickened oiliness that may come in twenty years or so. Imagine that a 51-year-old can personify snowmelt, spring winter and the rebirth of life.

11m 4d ago

 Juha Lihtonen / The Best Scandinavian Sommelier 2003, Pro (Finland)  tasted  5 wines  from  Vilmart & Cie . In a tasting of  198 wines 

Wow, the 100 Best Champagnes ranking for 2021 is launched. It was such a pleasure to be part of the tasting panel and experience the great overall quality of all the champagnes. Such a superb line-up from prestige champagnes to non-vintages from Grands Maisons to growers and coops. Where there any surprises? Hell yes, check out the rankings and you'll see!

1y 28d ago

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  25 wines 

The 5th day of Champagne Magazines annual The 100-Best Champagnes of the year 2020 -tasting!

1y 2m ago

 Essi Avellan MW , Wine Writer (Finland)  tasted  2 wines  from  Vilmart & Cie . In a tasting of  50 wines 

Champagne Magazine's 100 Best Champagnes 2021 -tasting day II.

1y 3m ago

 Juha Lihtonen / The Best Scandinavian Sommelier 2003, Pro (Finland)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  40 wines 

The hard work of assessing hundreds of champagnes for The 100 Best Champagnes 2021 has started! First tasting session behind. Great champagnes with very consistent quality.

1y 4m ago

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  40 wines 

Champagne Magazine's The 100 Best Champagnes 2021 Day 1 -


6 more days to go.

1y 4m ago

 Richard Juhlin , Wine Writer (Sweden)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  26 wines 

Moet & Chandon vintage 2012 / A stylish and very promising vintage where elegance and finesse are stronger keywords than power and concentration. Chardonnay dominates the overall impression at the launch as the Pinot grapes work more as a structural moderator in the first years. Delicate polished buttery and spring floral notes dance beautifully over the tongue in a lovely youthful harmony.

2y 5m ago

 Christer Byklum , Wine Writer (Norway)  tasted  2 wines  from  Vilmart & Cie . In a tasting of  41 wines 

2017 Laroche Chablis Grand Cru Blanchots / Pale lemon yellow. Apples, minerals, detailed, nuanced, intense nose, layered. Fresh acidity, apples, lemons, spices, nuanced, layered and detailed, intense and long, superb. 96 points

2y 7m ago

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