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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 93 pts. in 30 notes) - hiding notes with no text | | | Tasted by andtheodor on 12/31/2023 & rated 94 points: Glorious, hazelnut & preserved lemon, with a distinct richness like an orange sorbet. Mature and rounded off with age giving a nearly syrupy density while keeping within the lines. Hard to believe this came from grapes at all. (239 views) | | | Tasted by MAOC on 11/26/2021: Light gold. Has come on nicely since last bottle 3 years ago. Pure nose of ripe lemon and apricot confit, with a clear drizzle of light honey. The palate shows hints of nougat and savoury pastry coming out with air. Hugely enjoyable ****1/2 (1096 views) | | | Tasted by WST on 11/12/2021: My last three of these were exceptional, as was this bottle.
It's mature but vibrant. The cork extracted with a nice "pshh", and the bead was still lively. Intoxication scents and flavors included yeasty lemon and orchard fruit, and a beautiful caramel coffee note. It had that signature Vilmart luscious mouthfeel.
I'm lucky to cellar a lot of CdC from other vintages, but a little sad to see this one go; my last bottle of '99. (1104 views) | | | Tasted by WST on 3/7/2020: Another great bottle of ‘99 Vilmart CdC. Still well within its prime drinking window. This bottle was very similar to my last one about a year ago. It has that signature Vilmart density and viscosity, while maintaining nice freshness and balance. I found equal parts pit fruit, citrus, and yeasty hazelnut. The edges are rounder than the younger bottles have had, and there was some sweetness at the finish I hadn’t noticed in the past. The bead was medium, still going strong at 21 years. This bottle paired perfectly with every course at dinner. (1723 views) | | | Tasted by bcollins on 2/9/2020: Rather vegetal, more oxidative than expected, and losing its fizz. Sadly just a couple of years over the hill. Much as I adore Coeur in general, ten to fifteen years of age appears to be the sweet spot - it doesn't last forever. I think I'd better hurry up with the 2002s as well. (1764 views) | | | Tasted by Ms. Bubblehead on 4/21/2019: Vilmart wine typically considered as full bodied with layers of flavours and more “vinous”-ish than other champagne given Laurent’s oak treatment (every base wine was given at least 10 months in casks). Of course, with certain time of ageing, his wine can be powerful yet gracefully balanced after oak is fully integrated.
We had this Coeur de Cuvee in magnum format, the wine was still very fresh with modest roasted almond, citrus peel, and minerals on the nose, on the palate, it was more steely and much more mineral than I expected, and the wine was more toward medium body (rather than full body), the acidity was gentle and nicely balanced with white fruits, however, the finish was not as grippy as i was expecting (for Vilmart’s wine), which could be due to vintage (1999 was not a great year for champagne). It is 80% Chardonnay, 20% Pinot Noir, no malolactic fermentation.
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2019 April dinner with friends in Chicago (thank you for the great host ACYSO)
Wines we had:
1935 Chateau Filhot, 1999 Vilmart & Cie Coeur de Cuvee (from magnum), 1964 Veuve Clicquot Ponsardin, 2009 Arnaud Ente Clos des Ambres, 1985 Eyrie Vineyards Pinot Noir, 1989 Eyrie Pinot Noir, 1974 Vega Sicilia Unico, 1982 Vega Sicilia Unico, 2014 Benoit Dehu Coteaux Champenois Cuvee La Rue des Noyers Rouge, and 2010 Donnhoff Niederhauser TBA (2062 views) | | | Tasted by acyso on 4/12/2019 & rated 95 points: Dinner at S.K.Y. with The Little Horse and Ms. Bubblehead (Chicago, IL): From magnum, as all champagne should be (yes, I'm becoming a convert to that way of thought). For my palate, exactly where it should be. Rich and creamy, with that classic oaky kick that I love in Vilmart. It's fully resolved, and there are no sharp edges here. Nonetheless, there is still plenty of bright acidity here to counterbalance the richer components. Awesome stuff -- this is the sort of wine that is living right in the prime drinking window, at least for my palate. (2369 views) | | | Tasted by Nanda on 4/12/2019 & rated 93 points: Dinner at S.K.Y. (Chicago, IL): Magnum. Big fan of this wine in all vintages. The 99 is especially good in Magnum where the fruit is still dense, rich and vibrant. Plenty of energy and vibrancy remaining. In my preferred young-to-adolescent Champagne zone. (1699 views) | | | Tasted by WST on 3/26/2019: My first of three bottles, recent purchase. This has held up well. Fully mature to my tastes, with equal parts pit fruit, citrus, yeasty hazelnuts. Signature Vilmart full body with viscous mouthfeel. The bead was still generous at 20 years. (1301 views) | | | Tasted by MAOC on 12/7/2018: Very light gold. Lemon-dominated fruit, typically rich, slightly steeley as with other examples of 99s; showing a little rolled nutty development but this felt a bit younger than I expected. To be drunk over next 3-7 years from here **** (1128 views) | | | Tasted by aquacongas on 5/4/2018 & rated 93 points: The bottle was in a very good but not perfect shape. One of the best 99’s I had so far comparable to the Winston Churchill Magnum and VVF. Still vivid and with a freshing acidity, some creamieness, cookies, and nuts. 93 (1453 views) | | | Tasted by honest bob on 4/30/2017 & rated 88 points: From 75cl, shrunken Champagne cork. As noted on 08.07.2016: Highly concentrated, losing its fizz, but still sparkles for the first 10 minutes in the glass, now too sweet for the declining acid verve, at best a hint of lemon remaining. One for necrophiliacs, or people with more money than sense, or (like me) explorers seeking a bench-mark for super-rich, clearly oaked, (over-)mature, Pinot-led Champagne. 88P (2070 views) | | | Tasted by honest bob on 7/8/2016 & rated 87 points: From 75cl, shrunken layered cork. An expensive bottle of impeccable provenance, all the more disappointing accordingly. (For my palate) offputtingly funky cellar-dust and oak barrel scent; full-bodied, ripe-fruited entry; surprisingly monolithic and neutral mid-palate (completely lacking the ripe red apple I was hoping for). Pleasant, grape-juice-like finish. Perhaps over the hill, possibly a suboptimal bottle? In this condition 87P and drink up. Hope my remaining bottle is in better condition. (2475 views) | | | Tasted by abh on 6/1/2015: Lunch 5/2015: Great focus to this. Stylish and lovely acidity, fresh, some slight mature notes but still very clean. (3497 views) | | | Tasted by canan on 3/1/2014 & rated 94 points: North Rhone 2010 Horisontal Tasting: Yellow plum and citrus flavors with some dosage but also a sharp acidity.
Lovely and creamy. (4300 views) | | | Tasted by Todd French on 3/11/2012: (Magnum) Absolutely wonderful - a gorgeous silky texture, incredibly creamy on the palate. Saline, a hint of citrus, and if you keep your nose in it long enough, some yeasty/bread aroma as well. Over the course of two hours, this wine showed no hint of degradation, just further richness. One of my top Champagnes of all time. (4735 views) | | | Tasted by kwachtv on 5/23/2011 & rated 95 points: Big, in a perfect stage, all Flavors and texture coming together (3054 views) | | | Tasted by SimonG on 4/11/2011: Russell's Pebbles Fizz Offline II (28-50, London): En magum. Mid straw. More muted. Far cleaner and fresher. Not showing the spice and ginger of the other two. Restrained and relatively linear but hinting at the weight and richness to come. **(**) (4560 views) | | | Tasted by Rani on 10/9/2010 & rated 95 points: Stupendous Champagne, like a Montrachet with bubbles. Fat, expansive, lot of ripe fruit and brioche, underlined by a fine minerality and persistence as well as good acidity. Very fine mousse and a long finish. Not typically my style of Champagne (I prefer the leaner, yeasty BdBs) but I can't help loving this one. (3851 views) | | | Tasted by DAN BAILEY on 9/12/2009: Gorgeous and already showing honey and even a creamy quality. Lovely balance. One of my favourite champagnes this year. (3725 views) | | | Tasted by Jeremy Holmes on 12/26/2008: Rich, bready and nutty with a generous squeeze of citrus. Full and opulent in the mouth with pin sized bubbles amplifying all of the brioche and lemon notes. Full and round but with piercing line. (2342 views) | | | Tasted by andrewstevenson.com on 12/5/2008 & rated 93 points: Very yeasty nose with some light creamy citrus. Rich and full with a lovely intensity. Huge, huge length. There's some good acidity, noticeable especially on the finish. This is really lovely drinking now, but equally no rush to drink up at all. (3093 views) | | | Tasted by rjonwine@gmail.com on 11/5/2008 & rated 92 points: White Burgs and Old Reds at the Village Pub (Village Pub Restaurant, Woodside, CA): Ginger, mineral and aquarium nose; tasty ginger, mineral, sea salt and white flower palate; medium-plus finish 92+ pts. (2782 views) | | | Tasted by Ben Christiansen on 7/11/2008: Power, biscuity, honey roasted rich nuttiness. Extraordinarily beautiful. (3094 views) | | | Tasted by rjonwine@gmail.com on 4/4/2008 & rated 93 points: Champagne and Chablis Tasting Dinner (Stephen Gold's home, San Francisco, California): Light medium yellow color; nice minerally, grapefruit rind nose; lovely grapefruit, minerals, tangy palate with complex citrus flavors; medium finish (2558 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Brad Baker
Champagne Warrior, December 2010, Issue #9, Champagne Tasting Notes
(Vilmart Coeur de Cuvée) Login and sign up and see review text. | By Brad Baker
Champagne Warrior, February 2010, Issue #5, Vilmart’s Coeur de Cuvee - One of the Best Champagnes Available
(Vilmart Coeur de Cuvee) Login and sign up and see review text. | By Brad Baker
Champagne Warrior, January 2009, Issue #1, Tasting Notes of Champagne and Sparkling Wines
(Vilmart Coeur de Cuvee) Login and sign up and see review text. | By Josh Raynolds
Vinous, November/December 2007, IWC Issue #135
(Vilmart et Cie. Coeur de Cuvee Vintage) Subscribe to see review text. | By Richard Jennings
RJonWine.com (11/5/2008)
(Vilmart & Cie Champagne Premier Cru Coeur de Cuvée) Ginger, mineral and aquarium nose; tasty ginger, mineral, sea salt and white flower palate; medium-plus finish 92+ pts. 92 points | By Richard Jennings
RJonWine.com (4/4/2008)
(Vilmart & Cie Champagne Premier Cru Coeur de Cuvée) Light medium yellow color; nice minerally, grapefruit rind nose; lovely grapefruit, minerals, tangy palate with complex citrus flavors; medium finish 93 points |
NOTE: Scores and reviews are the property of Champagne Warrior and Vinous and RJonWine.com. (manage subscription channels) |
| Vilmart & Cie Producer websiteChampagne Blend"Champagne blend" is a classic grape blend that typically includes Chardonnay, Pinot Noir and/or Pinot Meunier in any proportions.
However, this blend can also include Arbane, Fromenteau (Pinot Gris), Petit Meslier and/or Pinot Blanc as well.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comChampagne Le Champagne (Le comité interprofessionnel du vin de Champagne) | Grandes Marques & Maisons de Champagne (Union des Maisons de Champagne)
France - When it comes to wine, France stands alone. No other country can beat it in terms of consistent quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them. Click for a list of bestselling items from all of France.
Sub-Region:
Champagne - The French region of Champagne (including the cities of Rheims, Épernay, and Aÿ) was the first region in the world to make sparkling wine in any quantity. Today, the name of the region is synonymous with the finest of all sparkling wines, and wine-making traditions of Champagne have become role models for sparkling wine producers, worldwide. Surprisingly, the region of Champagne is now responsible for only one bottle in 12 of all sparkling wine produced. Styles of champagne range in sweetness ranging from an extra brut or brut 0, to the basic brut to demi sec to doux; some houses produce single vintage champagnes and others produce non-vintage (or incorporate wines/grapes of multiple vintages), often to preserve a specific taste; combinations of grape varietals; and colors, including a rosé. There are several sub-appellations, including the Valley of the Marnes river running from Épernay west, Massif de Saint-Thierry north and west of Rheims, Valley of the Ardre, the Mountains of Rheims (between Rheims and Épernay), Côte des Blancs, Côte de Sézanne, and Côte des Bar in the South. Champagne wine only uses three grape varietals (cépages): Chardonnay, Pinot Noir, and Pinot Meunier. |
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