Vilmart & Cie Coeur De Cuvee Brut 1er Cru 2016 750ml

Article code 7070358128858
$154.99
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  • Overview
  • An exquisite interplay of richness and vibrancy: acacia honey, apricot jam, candied mango, and hints of roasted hazelnut glide across the tongue. A pronounced minerality carries through to a remarkably long finish, imprinting the wine’s chalky origins.
Brand Vilmart & Cie
Appellation Champagne, France
Vintage 2016
Oak Treatment French Oak
Aging 10 months / 12.5% abv
Total Varietal Composition % 80% Chardonnay, 20% Pinot Noir

Product details

Founded in 1890 in Rilly-la-Montagne, Vilmart & Cie is among Champagne’s most admired grower-producers, with five generations dedicated to precision, sustainability, and the pursuit of expressive terroir. The 2016 Cœur de Cuvée is crafted exclusively from the estate’s oldest vines—80% Chardonnay and 20% Pinot Noir, averaging sixty years of age, all Premier Cru classified. In line with Vilmart’s certifications of Viticulture Durable and Haute Valeur Environnementale, the vineyards are cultivated with deep respect for biodiversity and soil health. After a manual harvest, only the purest heart of the cuvée was pressed (1,400 liters instead of the standard 2,050), then vinified without malolactic fermentation to preserve vivid freshness. The base wine spent ten months in 228-liter oak barrels, before bottling and a prolonged seventy months on lees, culminating in a dosage of 7 g/L that harmonizes tension and generosity.

In the glass, it glows pale gold with flecks of silver, animated by fine, elegant bubbles forming a delicate cord. The nose is remarkably layered: first, floral notes of honeysuckle and orange blossom, interwoven with the fresh brightness of apple, pear, nectarine, and peach wine. As it evolves, deeper aromas emerge—toasted almonds and butter biscuits, a testament to extended lees ageing. The palate offers an exquisite interplay of richness and vibrancy: acacia honey, apricot jam, candied mango, and hints of roasted hazelnut glide across the tongue. A pronounced minerality carries through to a remarkably long finish, imprinting the wine’s chalky origins. Perfectly suited to fine dining, it pairs beautifully with crayfish and porcini mushrooms, scallop tartare, or pan-seared foie gras, dishes that bring out its depth and evolving complexity. This cuvée showcases Vilmart’s singular ability to combine clarity, power, and refinement in every bottle.