2017 Technical Specifications
Grape Varieties 80% Chardonnay; 20% Pinot Noir
Classification Premier Cru
Region Champagne
Sites Rilly-la-Montagne
Vine Age 60
Pressing Method Exclusively The Cœur De Cuvée Pressing, Yielding 1,400 L Rather Than 2,050 L
Oak Types Oak
Barrel Size 228
Dosage 6.0 g/L
Production Details Manually harvested in 2017; aged ten months in oak barrels, followed by 70 months on lees in the cellar after bottling.
Tasting Notes Luminous gold; fine bubbles; mint, anise, pastry and orange; roasted pineapple, ginger and lemongrass; persistent spicy finish with citrus and exotic fruit.
Food Pairing Crayfish with porcini mushrooms; scallop tartare; pan-fried foie gras.
2016 Technical Specifications
Grape Varieties 80% Chardonnay; 20% Pinot Noir
Classification Premier Cru
Region Champagne
Sites Rilly-la-Montagne
Vine Age 60
Pressing Method Exclusively The Cœur De Cuvée Pressing, Yielding 1,400 L Rather Than 2,050 L
Oak Types Oak
Barrel Size 228
Dosage 7.0 g/L
Production Details Manually harvested in 2016; aged ten months in oak barrels, followed by 70 months on lees in the cellar after bottling.
Tasting Notes Pale gold with silver highlights; honeysuckle, orange blossom, apple, peach, pear and nectarine; toasted almond and butter biscuit; acacia honey, apricot jam, candied mango and hazelnut; mineral finish.
Food Pairing Crayfish with porcini mushrooms; scallop tartare; pan-fried foie gras.
Sources: www.champagnevilmart.fr ↗ · Compare this vintage
2015 Technical Specifications
Grape Varieties 80% Chardonnay; 20% Pinot Noir
Classification Premier Cru
Region Champagne
Sites Rilly-la-Montagne
Vine Age 60
Pressing Method Exclusively The Cœur De Cuvée Pressing, Yielding 1,400 L Rather Than 2,050 L
Oak Types Oak
Barrel Size 228
Dosage 7.0 g/L
Production Details Manually harvested in 2015; aged ten months in oak barrels, followed by 70 months on lees in the cellar after bottling.
Tasting Notes Pale gold with silver highlights; white peach, fresh lemon and an iodized note; apricot, peppermint and almond cake; blood orange, candied lemon and lemon meringue; long mineral, iodized finish.
Food Pairing Crayfish with porcini mushrooms; scallop tartare; pan-fried foie gras.
Sources: www.champagnevilmart.fr ↗ · Compare this vintage
2013 Technical Specifications
Grape Varieties 80% Chardonnay; 20% Pinot Noir
Classification Premier Cru
Region Champagne
Sites Rilly-la-Montagne
Vine Age 60
Pressing Method Exclusively The Cœur De Cuvée Pressing, Yielding 1,400 L Rather Than 2,050 L
Oak Types Oak
Barrel Size 228
Dosage 7.0 g/L
Production Details Manually harvested in 2013; aged ten months in oak barrels, followed by 70 months on lees in the cellar after bottling.
Tasting Notes Straw yellow with fine persistent mousse; flowers, fresh fruit and lemon; butter, crème brûlée and spice; citrus-dominant palate with a saline finish.
Food Pairing Crayfish with porcini mushrooms; scallop tartare; pan-fried foie gras.
Sources: www.champagnevilmart.fr ↗ · Compare this vintage
2011 Technical Specifications
Grape Varieties 80% Chardonnay; 20% Pinot Noir
Classification Premier Cru
Region Champagne
Sites Rilly-la-Montagne
Vine Age 60
Pressing Method Exclusively The Cœur De Cuvée Pressing, Yielding 1,400 L Rather Than 2,050 L
Oak Types Oak
Barrel Size 228
Dosage 7.0 g/L
Production Details Manually harvested in 2011; aged ten months in oak barrels, followed by 70 months on lees in the cellar after bottling.
Tasting Notes Straw yellow with fine persistent mousse; hazelnut and brioche; vanilla, dried fruit and lemon; butter, crème brûlée and white pepper; generous palate with exceptional freshness.
Food Pairing Crayfish with porcini mushrooms; scallop tartare; pan-fried foie gras.
Sources: www.champagnevilmart.fr ↗ · Compare this vintage
Producer Information
Website
Address
5, rue des Gravières, BP 4, 51500 Rilly-la-Montagne, France
Phone
+33 3 26 03 40 01
Owner
Laurent Champs
Cellarmaster
Laurent Champs