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Vilmart et Cie, Champagne Brut 1er Cru Coeur de Cuvee, 2005

$179.99

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Professional Reviews

Antonio Galloni

AG 93
"(Made from a blend of 80% Chardonnay and 20% Pinot Noir; aged on its less for 78 months and disgorged in December 2012): Bright yellow. Sexy, smoke-tinged aromas of ripe citrus fruits, poached pear and candied ginger. Spicy, penetrating and pure, offering intense Meyer lemon and bitter pear skin flavors plus hints of honeysuckle and chamomile. Shows impressive urgency and focus on the finish, with the floral note echoing." -Vinous

Robert Parker

RP 93
"Named for its being derived solely from the heart of the pressing, Vilmart’s 2005 Brut Coeur de Cuvée–aged in small barrels one-third each new, once- and twice-previously used and only disgorged after 7 years – opens with an expressive bouquet of iris, gentian, and hyacinth, behind which come intimations of the noble mushrooms, oyster liquor, and nut oils that go on to inform an at once satiny and vivacious palate. White pepper and crystalline mineral impingements in the mouthwateringly mineral and umami-rich finish testify to a transparency, clarity and buoyancy seldom found in the often problematically earthy and diffuse Champagnes of this vintage."

Jancis Robinson

JR 18
"Very deep straw with a pink tinge. Lots of oak on the nose. Really sumptuous and lovely. Not for oak phobes but the whole thing is just a gorgeous tincture. Utterly hedonistic and beautifully balanced. Not astringent. Refreshing finish. Probably a Marmite wine but I love it. A wine to wallow in. Very complex. A hint of bruised apples. Moody! Well-integrated dosage."

Wine Spectator

WS 95
"Highly aromatic, with mulling spices and dried tea rose notes lacing pureed blackberry and plum pie flavors, this is vibrant and refined. A bright version that remains light-footed despite a rich, expansive profile. Candied kumquat, licorice snap and salted almond hints linger on the long finish."

Details

Champagne

Champagne boasts some of the world’s greatest luxury brands with Krug, Cristal and, of course, Dom Perignon. But it’s also home to hundreds of small dynamic producers—farmers who grow their own grapes (often organically) and make (often with natural methods) tiny amounts of pure and absolutely delicious wine that reflect the individual personalities of their villages and terroirs. Toast with these wines, for sure. But also treat them like the great wines they are: taste, drink, explore!

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