The Grand Cellier Oenothèque T18 cuvée from Vilmart & Cie is a champagne with a deep, vinous character. It features notes of melt-in-your-mouth pear, candied citrus, and buttery pastries, with a beautifully generous aromatic profile. On the palate, the texture is velvety and full-bodied, perfectly suited to accompany a haute cuisine dinner. Vilmart & Cie is a family-owned house based in Rilly-la-Montagne, whose production is renowned for its precision and finesse. The Grand Cellier Oenothèque T18 cuvée is a special release that has benefited from extended aging in the house’s cellars.
The Production of Vilmart & Cie’s Grand Cellier Oenothèque T18 Champagne
The Terroir
The grapes come exclusively from the village of Rilly-la-Montagne, classified as a Premier Cru on the Montagne de Reims. The vines are rooted in Campanian chalk, a well-draining subsoil that absorbs excess water and prevents the roots from suffocating. The clay-rich marl on the surface complements this natural drainage.
The plots hold the “Sustainable Viticulture in Champagne” label and “High Environmental Value” certification, two recognitions that validate the house’s commitment to environmentally friendly practices.
The hillsides of Rilly-la-Montagne experience a wide daily temperature range: warm days promote sugar synthesis, while cool nights preserve the berries’ organic acids. This microclimate ensures slow ripening and a distinct mineral character in the juice.
Winemaking
Laurent Champs, who manages the family estate, oversees every stage of production. The grapes are harvested by hand at full ripeness, and the berries are sorted directly on the vine. Gentle pressing isolates the “cœur de cuvée” (the purest juice, extracted at the start of pressing) before static settling clarifies the must.
Alcoholic fermentation takes place in wooden vessels: the musts are aged for ten months in oak casks. The natural porosity of the wood allows for a gradual influx of oxygen, which rounds out the body. This method imparts depth and a full-bodied texture without overwhelming the terroir’s minerality.
The winery systematically halts malolactic fermentation (the conversion of malic acid into lactic acid, which is softer) in the juices. This decision preserves the initial acidity of the pressed berries and ensures a crisp, lively finish. Bottling took place during the 2018 bottling (T18).
Each year, for every vintage, Laurent Champs sets aside bottles of his Grand Cellier cuvée to allow them to age for an extended period. These bottles are then sold as part of the Oenothèque range.
Around the 2017 Vintage
The creation of this wine revolves around the 2017 harvest, which forms the backbone of the blend. September of that harvest required rigorous sorting: outbreaks of botrytis affected certain plots in the region, and the estate systematically discarded any damaged grapes.
The estate’s Chardonnay withstood these conditions perfectly: it brings a marked lively tension and aromatic precision. The Pinot Noir structures the wine with its crisp freshness. The blend incorporates reserve wines from previous vintages (2015 and 2016), which add a full-bodied texture and depth that the recent harvest alone could not achieve.
Tasting Notes for the Grand Cellier Oenothèque T18 Vilmart & Cie
Appearance
The color displays a pale gold hue enlivened by delicate silvery highlights. The effervescence is lively and persistent, forming a steady stream on the surface. The visual appearance reflects the meticulous craftsmanship behind this wine.
Nose
The nose opens with distinct aromas of soft, melting pear. Notes of sweet almond emerge upon aeration, joined by hints of pastry from contact with oak. A touch of roasted hazelnut and a subtle citrus note round out this aromatic profile.
Palate
The attack on the palate is lively and precise. The body then unfolds with a velvety, full-bodied texture, a character developed during its long aging in the cellar. The finish lingers for several seconds, carried by a briny quality that evokes the characteristic chalky terroir.
Pairing Suggestions
- Gougères with aged Comté
- Seared scallops
- Foie gras on toast
- Roasted Turbot in Butter
- Veal sweetbreads with morel mushrooms
- Bresse Poultry
- Aged Chaource
- 24-month-aged Parmesan
- Thin apricot tart
The Expert’s Opinion: More Bubbles
This bottle confirms the benefits of extended aging. This blend combines the structure of Pinot Noir with the elegance of Chardonnay. Vilmart & Cie has crafted a bottle tailored for haute cuisine. Halting malolactic fermentation preserves a clean balance, supported by crisp acidity.
Storage and Serving Recommendations
How should this champagne be stored?
Plus de Bulles ships this bottle (75 cl) in reinforced shipping boxes specially designed for transporting champagne. Upon receipt, we recommend storing the bottle horizontally, away from light. Ideally in a cellar, but in any case in a cool, not overly dry place with a relatively stable temperature.
Aging Potential
The Grand Cellier Oenothèque T18 from Vilmart & Cie is a wine designed to age well over the long term. Its acidic structure ensures smooth aging, and the wine has an aging potential of approximately 3 to 5 years.
- Immediate tasting: The wine exhibits marked tension, dominated by notes of fresh citrus and pear.
- Tasting after 3 years: Aging brings out rich notes of toasted brioche and roasted almonds.
- Tasting after 5 years: The wine develops tertiary aromas of honey and candied dried fruit.
Serving Recommendations
Serve this wine at a temperature of 11 degrees Celsius. Choose a wide-bowled glass with a flared base, which allows the wine to breathe and fully release its bouquet. A slight warming in the glass alters the aromatic profile, while the effervescence subsides upon contact with the sides of the glass.
Fun fact about this vintage
The letter “T” on the label stands for “Tirage” (bottling date): it indicates the year the wine was bottled, a tradition the Champs family has upheld for several decades.
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