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EN PRIMEUR

This product is currently en primeur status. Effectively, it's a pre-order with payment required now and stock will be delivered up to 18 months later.
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Vilmart Grand Reserve NV

BOTTLE:
$125.00
In stock
SKU
6979
HALF-DOZEN: $712.50 or $118.75 each
DOZEN: $1,350.00 or $112.50 each

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    The stock levels below show only what is in stock at our stores right now.
    Most times we can often order extra to fulfill any order so please, order the amount you want and we’ll let you know if we can get fill the order asap.

    Stock Availability:
    100 qty Warehouse
    72 qty South Melbourne
    61 qty Sydney
    Producer: Vilmart
    Country: France
    Region: Champagne
    Grape: Champagne
    Size: BTL
    Vintage: NV
    A blend of 70% Pinot Noir and 30% Chardonnay, the latest rendition of Vilmart's NV Brut Premier Cru Grande Réserve reveals a pure, delicate bouquet of pear, white flowers, confit citrus and menthol. Medium to full-bodied, pure, precise and seamless, it has a fleshy core of fruit, bright acids and a crystalline texture that paves the way to a long, mouthwatering and ethereal finish. Based on the 2021 vintage complemented with 2020 and 2019, it includes 50% vins de réserve and was vinified and matured for 10 months. YOHAN CASTAING, robertparker.com

    A great edition of Grand Réserve, this 2021 base cuvée benefits from reserve wines of the two preceding vintages. Its impressively radiant fruitiness gets supported by spicy touches from ageing in large oak casks and a refined reductive toast. Brisk and energetic on the pristinely fruity palate of purity and juiciness. ESSI AVELLAN MW

    Alluring notes of nougat, cardamom spice and fresh honeycomb mix with red apples and berries on the nose. This beauty offers extravagance yet refinement, the nose promises a lot. The palate exceeds expectations, with a seamless flow of flavours; poached pears, preserved lemon and nougat collide beautifully on the cushioned core. A minerally tail combines with tangy acids on the finish, whipping your senses and enlivening the tastebuds. GABRIELLE POY, PWS