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Vilmart et Cie, Champagne Grand Cellier d'Or Brut, 2014

Sparkling Wine from Champagne, France
by Vilmart et Cie
$179.00
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Vilmart is among the most acclaimed grower-Champagne houses, based in Premier Cru Rilly-la-Montagne on the Montagne de Reims. Fifth-generation Laurent Champs leads, and the house has built its reputation on two distinctive choices: vinification in oak barrels (still rare among growers) and unusually long aging on lees. Grand Cellier d'Or is the vintage-dated cuvée, a Chardonnay-led blend with Pinot Noir, fermented and raised in older barrels before extended bottle aging. The 2014 — released after roughly three and a half years on lees, with no malolactic and a tight dosage — shows Vilmart's hallmark texture and depth: oak-burnished without ever feeling heavy, with the bright Montagne de Reims chalk cutting straight through the middle.

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Antonio Galloni

94 points

"The 2014 Brut Grand Cellier d'Or is one of the best vintages of this wine I can remember tasting. Bright, explosive and full of energy, the 2014 captures a striking balance of depth and vibrancy. All the elements meld together in a beautifully sculpted Champagne loaded with character. The 2014 is even more impressive today than it was when I tasted it earlier in the year. Dosage is 7 grams per liter."

Robert Parker

94 points

"Revisited from the September 2018 disgorgement, Vilmart's 2014 Brut Premier Cru Grand Cellier d'Or is showing beautifully, wafting from the glass with scents of pear, toasted brioche, white flowers, crisp peach and honeycomb. Medium to full-bodied, vinous and incisive, with superb depth at the core, racy acids and a bright, unerringly precise finish, it's still very youthful—to the extent that I'd love to be broaching a full case a decade from now." —William Kelley

Wine Spectator

94 points

"Aromatic, with floral and ripe berry and cherry fruit notes, this harmonious Champagne shows a zesty underpinning and a creamy mousse. Fresh and mouthwatering throughout, showing hints of chopped almond, Meyer lemon peel and pastry dough. Offers a lingering finish loaded with fragrant spice and graphite accents."

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Tasting Notes & Food Pairings

Perfect Pairings

Excellent with roast chicken, lobster with drawn butter, brioche-and-truffle canapés, aged hard cheese, sushi, fried oysters, or any rich first course that wants a lift of bracing chalky cut.

Tasting Profile

Dry, medium- to full-bodied, fine bead. Brioche, baked apple, lemon curd, almond, honeycomb, and chalk. Creamy attack, taut chalky mid-palate, long bone-dry finish with toasted nut depth.

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