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Vilmart
Champagne • France
Introduction
With a history dating back to 1890, fourth generation Laurent Champs takes his role of running the Vilmart estate seriously. Under his watch, the estate was converted to organic viticulture and has become not just one of the best small grower estates in Champagne, but one of the greatest producers in all of Champagne. They are located in the picturesque village of Rilly la Montagne, and though they grow pinot noir and meunier, they also produce excellent chardonnay--an exception for the Montagne de Reims.
All the Vilmart wines have a trademark generosity built around a silky texture that brings them into focus.
All wines are fermented and aged in oak of various sizes, and though they pick up weight and texture during their time in barrels, Laurent always blocks malolactic fermentation to keep the wines bright and acid-driven. Their Grand Cellier is their non-vintage blend, based largely on chardonnay, which spends roughly 30+ months on the lees. It is one of the best non-vintage champagnes available in the market.
Their top wine is called Couer de Cuvee, which comes from their old vines in the lieu-dit Blanches Voies. The wine spends ten months in oak and then roughly seven years on the lees before disgorgement. Coeur de Cuvee is the pinnacle of what Vilmart is capable of: incredible richness, texture and generosity all supported by intense acidity. The wines are truly magical.
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