Vilmart & Cie


Vilmart & Cie Cuvée Rubis Premier Cru|Brut Rosé|NV

Descriptors & Texture

Descriptors & Texture


Pinot Noir Dominant

Winemaking

Winemaking


Barrel-maturation No Malo-lactic Fermentation Sustainable Viticulture

Earth

Earth


Mineral

Citrus Fruit

Citrus Fruit


Pink Grapefruit

Red Fruits

Red Fruits


Strawberry

Herbs & Spices

Herbs & Spices


Spice

Rilly la Montagne

Rilly la Montagne

What to expect


This Premier Cru Rosé is light-salmon in colour. It is filled with wild raspberry, strawberry and notes of pink grapefruit. This has freshness of fruit and intensity of flavour with a little tannic bite on the tongue which add a savoury edge. We like the little accents of spice on finish, with tones some cinnamon and nutmeg.

Being almost all pinot noir (90%) with the remainder chardonnay, Laurent Champs, uses around 14-15% red wine addition and ages the base wines in oak to add some complexity and what we like to call - layers of flavour - which reveals the different facets of the wine over time.

There is also no malolactic fermentation which sustains that freshness and vibrance of fruit.

Vilmart & Cie are one of the Artisans du Champagne which are a small group of growers that farm sustainably / organically and or biodynamically and have a conscientious approach to making champagnes that emphasise where they are grown. 

$129.00

Club Price $122.55 (?)

Descriptors & Texture

Descriptors & Texture


Pinot Noir Dominant

Winemaking

Winemaking


Barrel-maturation No Malo-lactic Fermentation Sustainable Viticulture

Earth

Earth


Mineral

Citrus Fruit

Citrus Fruit


Pink Grapefruit

Red Fruits

Red Fruits


Strawberry

Herbs & Spices

Herbs & Spices


Spice

What to expect


This Premier Cru Rosé is light-salmon in colour. It is filled with wild raspberry, strawberry and notes of pink grapefruit. This has freshness of fruit and intensity of flavour with a little tannic bite on the tongue which add a savoury edge. We like the little accents of spice on finish, with tones some cinnamon and nutmeg.

Being almost all pinot noir (90%) with the remainder chardonnay, Laurent Champs, uses around 14-15% red wine addition and ages the base wines in oak to add some complexity and what we like to call - layers of flavour - which reveals the different facets of the wine over time.

There is also no malolactic fermentation which sustains that freshness and vibrance of fruit.

Vilmart & Cie are one of the Artisans du Champagne which are a small group of growers that farm sustainably / organically and or biodynamically and have a conscientious approach to making champagnes that emphasise where they are grown. 

About the house

About the house


Food suggestion

Proprietor Laurent Champs makes some of the most elegant, refined Champagnes that readers are likely to come across. Every wine tasted during my visit earlier this year was fabulous. All of the Champagnes are aged in oak, which plays an important part in the Vilmart signature, yet few growers are as skilled in finding the perfect balance of fruit, structure and oak. In short, I can’t say enough good things about Vilmart. Readers owe it to themselves to check out these brilliant wines. ANTONIO GALLONI 

Food suggestion


This Champagne can easily accompany a quail with sour cherries, partridge, poultry, goose, avocado with prawns, a lobster or a plate of crayfish tails.