The 2016 Cœur de Cuvée from Vilmart & Cie is one of the house's iconic cuvées. Produced exclusively from the juice of the cuvée—the first pressing, considered the purest—it illustrates Laurent Champs' expertise and the high quality standards that characterize Domaine Vilmart champagnes. It is only available as a vintage.
The production of Vilmart & Cie's 2016 Cœur de Cuvée champagne
The Cœur de Cuvée cuvée is a blend of 80% Chardonnay and 20% Pinot Noir. The grapes come from old vines over 60 years old located in the Rilly-la-Montagne terroir, classified as Premier Cru. These old vines produce concentrated, precise and balanced grapes.
Vinification
True to the Vilmart house style, fermentation and aging take place entirely in 228-liter oak barrels over a period of ten months. This method gives the wine complexity and aromatic depth, while respecting the purity of the fruit. Malolactic fermentation is not carried out in order to preserve the wine's natural tension and freshness. After bottling, the wine rests for a long time in the cellar on its lees before being disgorged, with a measured Extra-Brut dosage.
The 2016 vintage
2016 was a year of contrasts in Champagne, marked by a wet spring followed by a hot, sunny summer. The harvest, which began in September, produced beautifully ripe grapes, resulting in expressive, balanced wines with excellent aging potential. For Cœur de Cuvée, the 2016 vintage is distinguished by a combination of generosity and mineral tension.
Tasting notes
Color
The color of the 2016 Cœur de Cuvée is a bright golden yellow, with fine, persistent bubbles.
Nose
The nose reveals a complex and elegant palette: white flowers, ripe citrus fruits, yellow fruits, accompanied by toasted notes, almond, brioche, and vanilla. A chalky touch highlights the purity of the terroir.
Palate
The palate is full-bodied and structured, marked by the energy of Chardonnay and the vinosity of Pinot Noir. The balance between tension and roundness is remarkable, with a long, salty finish, imbued with elegance and freshness.
Food pairing suggestions
- Special oysters
- Blini with smoked salmon
- Comté cheese gougères
- Roasted lobster with beurre blanc
- Bresse chicken with cream sauce
- Poached turbot with hollandaise sauce
- Thin caramelized apple tart
- Lemon soufflé
- Pear crumble
Storage and serving tips
Storing this champagne
The 2016 Cœur de Cuvée should be stored horizontally in a cool, dark cellar at a stable temperature (10-12°C) with humidity around 70%. Avoid vibrations and exposure to light.
Aging potential
Already accessible today, this cuvée has an aging potential of 10 to 15 years, during which time it will develop more evolved notes of dried fruit, honey, and spices, without losing its freshness.
Serving suggestions
Serve this champagne between 10 and 12°C in a large tulip glass or white wine glass. It does not need to be decanted, but aeration for a few minutes in the glass will reveal its full complexity.
