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  • Weather

    12° C Overcast clouds
  • Time

    04:38 AM
  • Wine average?

    90 Tb
  • Country Ranking?

    577
  • Region Ranking?

    85
  • Popularity ranking?

    159

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 44 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.

 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.

15d 11h 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.

1m 13d 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.

1m 18d 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.

1y 2m 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

1y 4m ago

 Allen Meadows, Wine Writer (United States)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  11 wines 

Krug Vintage 2002 / 97 points / There is a distinctly phenolic character to the secondary-tinged yet super-fresh nose reflects notes of bread, yeast, pear, baked apple, spice and a hint of citrus. The bold and full-bodied flavors possess superb complexity while being underpinned by a notably fine but dense mousse, all wrapped in a gorgeously persistent finish. This is a seriously impressive effort and one of the best of the Krug Brut vintage series released in many years. Note that while this should continue to age effortlessly, it could certainly be enjoyed now.


After being a partner at Jacquesson, the house of Krug was founded by the visionary Joseph Krug in 1843, an accountant who had traveled the world and from the outset was determined to learn all he could to create outstanding champagne and he knew from the outset that required quality vines and grapes. The legacy has been passed down for generations, including his son Paul who moved Krug in 1868 to Reims, where the cellars have been since that time. In the 1960s Krug began to buy its own vineyards. One of the originators of non-vintage champagne, the original "Private Cuvée" became the Krug Grand Cuvée in 1979. Following the original founder's hand-written notes which emphasized "good terroirs" such as Le Mesnil sur Oger, in 1971 Krug was able to purchase 15 acres of vineyards. In 1986 Krug released a single vineyard champagne with the Clos du Mesnil fruit from the 1979 harvest. After the success that followed, they chose to make a single vineyard champagne from Ambonnay, which they purchased in 1994 releasing the first Clos d'Ambonnay from the 1995 vintage in 2007. At the helm of Krug today is Olivier Krug who became director in 2009. In 1999 Krug was acquired by the luxury goods group Louis Vuitton Moët Hennessy.

1y 10m ago

 Richard Juhlin , Wine Writer (Sweden)  tasted  1 wines  from  Vilmart & Cie . In a tasting of  65 wines 

Henriot Vinothèque 1985 95 points/ It is a never-ending piece of theatre to witness the transformation that certain champagnes go through when they are allowed to remain as a chrysalis for a few extra years in the cellars of the producers, before arriving on the dining-table of the consumer. This 85 is a highly normal if very good champagne in its usual garb. Now, as a late release and like a great sportsman who has been pumped up at a training camp, it is so beautiful that it takes one's breath away. The aroma is a blend of the toasted, smoky 76 and the elegant 79. In the middle of the toastiness there is a Charles Heidsieck-like orange complexity to luxuriate in. The aftertaste is not especially long and the concentration could have been greater, but one's enjoyment is nearly maximal on condition that one may take great gulps! More serious and more meanly ascetic in a slowly developing Jeroboam. Last time a lot of similarities with the mushrom notes of Bollinger RD.

2y 16d ago

 Sebastian Korejeff, Wine Dealer (France)  tasted  4 wines  from  Vilmart & Cie . In a tasting of  29 wines 

In addition to showing over 100 sparkling wines from around the world, we also popped every bottle of champagne! It was an embarrassment of riches. Blanc de Blancs for the acid freaks. Barrique-fermented wines for the luxury set. Meunier for the geeks. Vintage wines for the collectors. Rosés for the guzzlers and the lovers.

2y 8m ago

 Richard Juhlin , Wine Writer (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.

3y 1m 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."

3y 4m ago

 Richard Juhlin , Wine Writer (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.”

4y 2m 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.”

4y 4m ago

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