Vilmart & Cie
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In all my time drinking Champagne - which is more than ample - I've rarely come across any one producer with more poise, or wines with a finer blend of all the things I love about wine. Each drop from a Vilmart bottle so perfectly balances the razor's edge of rich ripeness and adroit acidity, deep-seeding a visceral sensory memory out of each glass. Hands down, Vilmart creates the most consistently superb wines from Champagne, fit for the ultimate connoisseur or an eager novice, and everyone in between.
Vilmart has been in the hands for 5 full generations, soon to be 6 as Laurent Champs' son has begun helping in the winery. The thought is somewhat simple - "I want to make wine first, and then worry about the bubbles." This was once how Champagne was made before the mass-production and glam & glitz of a glass of bubbles began to supersede the thought of a winemaker toiling to craft a handmade wine. Vilmart has never wavered from this method, however.
All of the Vilmart wines will spend time in oak, no matter the size of barrel - as small as the 228L Burgundy barrels, and as large as 5500L. However, what sets these apart is the freshness resulting from the malo-lactic conversion being prevented; thus, you have the ripeness obtained from smart farming, the softness of oak, yet the brilliant, refreshing zest of Champagne's chalk. It's a style that I believe anyone can find pleasure in!
Laurent oversees 11 parcels covering 12 hectares; the larger parcels allows for better farming practices, as his his vines won't feel as much impact from neighboring vineyards that aren't farmed biodynamically, as Vilmart hsa largely employed for some time. Almost 60% Chardonnay all told, with 36% Pinot Noir and 4% Meunier.
