Delamotte is one of the oldest wineries in Champagne. Established in Le Mesnil-sur-Oger, it is the “little sister” property to the legendary Champagne Salon. They share viticultural teams, as well as terroir.

Delamotte Brut is a blend of a 55% Chardonnay, 35% Pinot Noir from south-facing slopes on the Montagne de Reims, and 10% Pinot Meunier from the Valle de la Marne. Chardonnay sets the framework, Pinot Noir brings fruitiness and richness, and Pinot Meunier introduces aromatic charm. Following 30 to 36 months maturation sur lie after secondary fermentation, the wine received a light dosage. They combine in a wine of subtle power, appealing freshness, soft curves, and a precise, fresh fruit finish.

This is a dry and extremely attractive Traditional Method sparkling wine, balanced and elegant. No need to age, this food-friendly Champagne can be popped anytime!

“A silver straw color, the NV Champagne Brut is a base of 2019, the majority (60%) Chardonnay along with 35% Pinot Noir and a small amount of Meunier. Forward in the glass, it has a lovely intensity on opening, with wonderful pure aromas of white peaches, delicate flinty reduction with a kiss of smoke, fresh flowers, and preserved lime cordial. Medium-bodied, it retains its energy and intensity on the palate, with a ripe core and bright, electric energy. It has a good deal of density as well as a peppery and zesty mousse, with an elegantly rounded, fresh mid-palate and a kiss of bitter almond on the finish. This is a sup”
92 points, Audrey Frick, Jeb Dunnuck, December 2024

“The Delamotte NV Brut blends approximately 55% Chardonnay with 35% Pinot Noir and 10% Pinot Meunier. It is clear, round and spicy on the predominantly fruity and vinous nose with its delicate chalk and hazelnut flavors. On the palate this is a lithe, finessed, fresh and elegant Brut with good structure and a pure, salty-mineral and cleansing finish. The mousse is highly delicate, the whole performance almost filigreed yet well structured. This is a delicious Brut.”
91 points, Robert Parker, November 2017