Quite simply, the Coeur de Cuvée is one of the great values in world-class wine. It rivals Krugs, Bollingers, and Dom Perignons for quality at a fraction of the price. Vilmart produces its exuberant Champagne with hand-picked organically-grown fruit from its own Premier Cru vineyards. The Coeur de Cuvée comprises 80% Chardonnay and 20% Pinot Noir from the chalky terroir of Rilly-la-Montagne. During production, a rigorous selection is made of first press juice. The core wine did not go through malolactic fermentation, was fermented and aged for at least ten months in oak barrels, and went through extended aging in bottle.
The 2011 vintage is a new release that has yet to be reviewed. The 2010 vintage received the following:
“One of the things I admire most about Laurent Champs is his ability to turn out not just good – but great – wines in challenging years in which other growers struggle. Vibrant, nuanced and breathtakingly beautiful, the 2010 is simply mesmerizing. A kaleidoscope of aromas, flavours and textures dazzles all the senses in a taut, vibrant Champagne that will stop readers dead in their tracks. The 2010 is every bit that good. A few years in the cellar should help the wine soften a bit, but it is incredibly beautiful today. Dosage is 7 grams per litre. Disgorged: February, 2017. 2020-2032.”
95+ points, Antonio Galloni, vinous.com, Nov 2018
“This elegant version offers seamless integration, draping a vivid frame of acidity with a fine, satiny texture and layered flavours of black currant, chopped almond, candied lemon zest and biscuit. Focused and graceful throughout, with a lasting, spiced finish. Disgorged January 2017. Drink now through 2028.”
94 points, Wine Spectator, Oct 2018
“No surprise: This is gorgeous. Will there be a better 2010? And will Laurent always make the best wine in normal or “difficult” vintages? Not his best wines, mind you – the best in all Champagne? This is another in a noble chain of manic vintages (2001, 2007) as separate from the rich sedate vintages (2006, 2009). It’s electric, quivering, goose-fleshed, shimmery yet hedonic yet weightless yet as energetic as a kitten jumping after a laser.”
Terry Thiese, Skurnik Wines, 2018