The 2013 Grand Cellier d'Or cuvée from Vilmart Champagne brilliantly illustrates the work of this family-owned house in Rilly-la-Montagne. Made from old Premier Cru vines over 50 years old, this cuvée combines power and finesse. Presented in magnum format, it is aimed at lovers of exceptional champagnes, designed for aging and special occasions.
The production of the 2013 Grand Cellier d'Or champagne
Vilmart & Cie, an independent house since 1890, cultivates its vines according to the principles of Sustainable Viticulture in Champagne (VDC) and High Environmental Value (HVE). The Grand Cellier d'Or cuvée comes exclusively from the terroirs of Rilly-la-Montagne, a Premier Cru in the Montagne de Reims, renowned for the richness of its chalky, sandy-clay soils.
- Blend: 80% Chardonnay, 20% Pinot Noir.
- Harvest: manual in 2013.
- Aging: 10 months in 228 L oak barrels.
- Maturation: 42 months on lees in the cellar after bottling.
- Malolactic fermentation: not carried out, in order to preserve tension and freshness.
- Dosage: 7 g/L (Brut).
The 2013 vintage
The 2013 vintage in Champagne was a late harvest, characterized by a long and demanding growing cycle. After a cold and rainy spring, the sunny and dry summer allowed the grapes to ripen slowly and fully. Harvesting began in October, producing wines marked by freshness, precision, and beautiful aromatic complexity.
Tasting of the Grand Cellier d'Or 2013
Color
Vilmart Grand Cellier d'Or 2013 champagne has an intense lemon-gold color, with fine, regular bubbles that form an elegant cordon on the surface.
Nose
The nose reveals a complex aromatic palette: melted butter, pastry cream, candied pineapple, cardamom, and white pepper. With aeration, notes of dried fruit, minerality, cinnamon, and gingerbread appear. A mature and rich expression with a strong personality.
Palate
On the palate, there is a remarkable balance between the crisp acidity and the discreet dosage, creating an extra-brut tension. The vinosity is expressed through notes of richness and woodiness, with a very long (10 to 12 seconds), persistent and refined finish, marked by grapefruit and praline.
The advantages of the magnum
The magnum, with a capacity of 1.5 L, is equivalent to two standard 75 cl bottles and can serve around 12 flutes. This prestigious format is recognized as ideal for aging champagne: the ratio between volume and oxygen content under the cork slows down the evolution, offering prolonged aging and increased complexity. Serving champagne in magnums also adds a convivial and spectacular dimension, perfect for large receptions and moments of sharing.
Serving suggestions
- Caviar toast
- Grilled langoustines
- Mushroom puff pastries
- Bresse chicken with morel mushrooms
- Roasted veal fillet with mushroom sauce
- Pan-fried scallops with saffron cream sauce
- Grand Marnier soufflé
- Citrus tart
- Hazelnut financier
Storage and serving tips
Storing this champagne
The Grand Cellier d'Or 2013 magnum should be stored horizontally in a dark cellar at a constant temperature of 10 to 12°C, with stable humidity around 70%.
Ageing potential
Already sumptuous today, this champagne has an aging potential of 15 to 20 years in magnum. With time, it will develop even more complex aromas of honey, dried fruit, praline, and spicy notes.
Serving suggestions
Serve this champagne between 10 and 12°C, in large tulip glasses or white wine glasses, to enjoy its full aromatic richness. Serving it in magnums adds extra prestige and conviviality.
