Nicolas Maillart


Nicolas Maillart Platine Brut Dégorgement Tardif 'Vins 2003 and 2006' Magnum (1.5L)|Brut

Descriptors & Texture

Descriptors & Texture


Pinot Noir Dominant

Winemaking

Winemaking


Aged 8 Years on Lees

Foods

Foods


Toasty Brioche Ginger Biscuit

Tropical Fruit

Tropical Fruit


Yellow Fruit

Nut

Nut


Walnut

Villers-aux-Nœuds

Villers-aux-Nœuds

What to expect


You are looking at one of the best magnums we have tasted in a while. The Platine Brut degorgement tardif (late disgorged) is exclusively comprised of Grand Cru and Premier Cru grapes primarily grown in Ecueil, as well as Villers Allerand and Bouzy. 

This was served to our guests in champagne as the welcome champagne to kick off our extraordinary champagne journey and it made quite an entrance.

First impressions are toward orchard and yellow fruits, with some interesting characters starting to emerge like gingerbread, walnut and brioche. The influence of lees really comes through and shows wonderful complexity and surprising freshness due to no malo.

"I tried this last year and was really impressed, immediately buying a few for my cellar. A year on and it is developing some wonderfully rich autolytic notes up front and a more focused and serious palate. So lovely that I went and bought more!!!"

Peter Crawford - Alavolee (Instagram) November 2018

Technical details

Slow, gentle pressing using gravity-flow techniques ensures the integrity of the juice. Pinot noir leads with 66% and 34% Chardonnay. The blend is of 2006 and 2003 vintages with the remainder (40%) being reserve wine.

The fermentation was allowed to be spontaneous and took place in temperature-controlled stainless steel vats and a period in barrel for a certain amount for the reserve wines. No malolactic fermentation.

Aged for an average of 8 years in bottle. Disgorged by hand and laid down for at least three months before release. Disgorged in January 2014. Dosage 8 g/l

$269.99

Club Price $255.55 (?)

Descriptors & Texture

Descriptors & Texture


Pinot Noir Dominant

Winemaking

Winemaking


Aged 8 Years on Lees

Foods

Foods


Toasty Brioche Ginger Biscuit

Tropical Fruit

Tropical Fruit


Yellow Fruit

Nut

Nut


Walnut

What to expect


You are looking at one of the best magnums we have tasted in a while. The Platine Brut degorgement tardif (late disgorged) is exclusively comprised of Grand Cru and Premier Cru grapes primarily grown in Ecueil, as well as Villers Allerand and Bouzy. 

This was served to our guests in champagne as the welcome champagne to kick off our extraordinary champagne journey and it made quite an entrance.

First impressions are toward orchard and yellow fruits, with some interesting characters starting to emerge like gingerbread, walnut and brioche. The influence of lees really comes through and shows wonderful complexity and surprising freshness due to no malo.

"I tried this last year and was really impressed, immediately buying a few for my cellar. A year on and it is developing some wonderfully rich autolytic notes up front and a more focused and serious palate. So lovely that I went and bought more!!!"

Peter Crawford - Alavolee (Instagram) November 2018

Technical details

Slow, gentle pressing using gravity-flow techniques ensures the integrity of the juice. Pinot noir leads with 66% and 34% Chardonnay. The blend is of 2006 and 2003 vintages with the remainder (40%) being reserve wine.

The fermentation was allowed to be spontaneous and took place in temperature-controlled stainless steel vats and a period in barrel for a certain amount for the reserve wines. No malolactic fermentation.

Aged for an average of 8 years in bottle. Disgorged by hand and laid down for at least three months before release. Disgorged in January 2014. Dosage 8 g/l

About the House

About the House


Food suggestion

When Nicolas Maillart took over his family's estate in 2003,  such as the Platine non-vintage Brut, a blend based heavily on Pinot Noir. It's high percentage of Reserve wine contributes to its complexity, and a portion of oak-fermented wine increases its breadth and dimension." Champagne house Nicolas Maillart began with their ancestors growing vines in 1753 in the neighbouring village of Chamery. Nicolas, who returned in 2003 after completing his studies in engineering and oenology has taken over and is currently the ninth generation of Maillart. He is perpetuating an almost three hundred year-old tradition and maintains the house philosophy of bringing out the full potential of the Champagne terroirs in all their wines. One of the first actions he took was to overhaul the entire operation in both the vineyards and cellars, eliminating chemical pesticides and herbicides, ploughing his vines, and installing a new press and other vinification equipment. Since then, he has been making refined, richly textured Champagnes. Since 2009, the Maillart's committed themselves to a little more respect for the environment by building 130 square meters of photovoltaic panels which offsets their carbon emissions.  Maillart has vines only in the Premier and Grand Cru villages of the Montagne de Reims. The vines are well-established, mostly planted halfway up the hillside an ideally located for producing excellent quality wines. In keeping with the region’s typicity, the vineyards contain a high proportion of Pinot Noir vines (75%) together with Chardonnay, the Pinot Noir providing power and substance to complement the finesse of the Chardonnay.

Food suggestion


Great all-rounder that will pair with almost anything that resembles an hors d'oeuvres. You can quite happily pour this into a decanter and sip the night away.