Chablis-like restraint in a very good way. Nose is tense, citrus and lots of limestone, an almost reductive floral nose and a touch of silky softness to balance. Acidity is high but not crazy, strange considering the house style is supposedly to inhibit all malo. Great stuff, I want to drink lots of it — 3 years ago
Vilmart is a producer that I don’t see posted often. I visited this property in 10/22. Ate the fruit they left behind two- three weeks after they picked the Pinot Noir in their Clos des Goisses vineyard. So bloody delicious. Once you’ve had a steady diet of vineyard grapes, you can no longer eat table grapes. The thing to know about Vilmart, they embrace neutral wood barrels. It’s what makes their cuvées so complex…the wood & air. This is one of their entry level cuvées.
Tonight is a four-course…finishing w/ apple tart from the farmers market. Pairs nicely. The palate is; golden & green bruised apple, Bosc pear, tropical fruits-green melon, kiwi, pineapple juice, lemon & lime flesh, tangerine hues, saline/sea spray, toast, brioche, vanillin, cream, touch of ginger, moist, fine chalkiness, grey volcanic minerals, beautiful acidity, yellow lilies, jasmine, well balanced and polished finish that lasts minutes. From 375ml. — a year ago
Smells clean, forest after a rain, pepper, a bit of fruit. Palate is bigger than nose but so god with food. Cedar, cassis, dried cherries, pine, great tannin, earth. Just wonderful. — 3 years ago
Wonderful Champagne with lemon zest, pear, stone fruits, and tartness on the bud. Nice finish with a velvety texture. — 2 months ago
Emotion unveils orange oil, red berries, bruised red apple, barberry, almonds, wet mouldy cellar and sausage roll (sic!). A bit disturbing and tempting at the same time. Pointy, oily and racy. Nice chalky finish.
Disgorged in May 2018
60 months on lees
Tasted on 2023-07-06 — a year ago
Matt Perlman
This was really really cool, had not tried a ratafia before. Somewhere between doux champagne and brandy — 7 days ago