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Pierre Gimonnet 1er Cru Special Club 2018

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The vintage Cuis 1er cru is the first Special Club 100% Cuis 1er cru. Of course, Cuis is the cradle of the Gimonnet family, and 50% of their vines are located is this village.

The non-vintage has been elaborated from Cuis 1er cru for almost 100 years, so it is really incredible that this premium cuvée is the first to be elaborated 100% from Cuis.

Fantastic ripeness. Fine and elegant, a great silky and deep blanc de blancs.

Regular price $200.00
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Club Member Price: $190.00

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The vintage Cuis 1er cru is the first Special Club 100% Cuis 1er cru. Of course, Cuis is the cradle of the Gimonnet family, and 50% of their vines are located is this village.

The non-vintage has been elaborated from Cuis 1er cru for almost 100 years, so it is really incredible that this premium cuvée is the first to be elaborated 100% from Cuis.

Fantastic ripeness. Fine and elegant, a great silky and deep blanc de blancs.


The difference between a good wine and an exceptional wine is only a question of very, very small details, but we must focus on every detail all of the time,’ declares Didier Gimonnet, who oversees his family’s glorious estate with his brother, Olivier. The champagnes of Pierre Gimonnet & Fils are intricately assembled by masterful hands exclusively from enviably positioned and painstakingly tended old vines. Every cuvée sings its aspiration of ‘precision, purity and minerality’, each speaking articulately of its place in the northern Côte des Blancs through expressive, chalky minerality, without one molecule of detail out of place. With high-strung tension, crystalline structure and rapier-sharp precision, these are blanc de blancs champagnes charged with an energy that will sustain them long indeed. They represent some of the best-value apéritif champagnes of all.

100% Chardonnay from 100% Cuis 1er Cru of the Côte des Blancs (85 % from “Croix-Blanche”, 15% from “les Roualles”). Grapes harvested manually, split pressing. Cold fermented (to preserve freshness and aroma), full malolactic fermentation, aged 4 years on lees and then 3 months post-disgorgement. Dosage: 5 g/l dosage.

Seared scallops with olive oil and shaved truffle