2015 Vilmart & Cie Champagne Premier Cru Grand Cellier d'Or
Community Tasting Note
KeithAkers wrote:
Tuesday, April 13, 2021 - Nose: The nose is forward and balanced with red apples, quince, pears, stone fruits, vanilla, ginger, biscuits, baking spices, yellow flowers, and some doughy notes. There is good complexity, but it lacks some depth that I normally expect from this cuvee.
Taste: The feel is Medium bodied with crisp, high acidity. The acidity is well integrated already with a more forward take of red apples, quince, pears, stone fruits, vanilla, baking spices, yellow flowers, and dough notes.
Overall: This is disappointing. There is a more forward nature to the tones, but it lacks depth across the nose and palate. The acidity also lacks the cut that I normally expect as well. It could likely benefit from a few years of aging, though I don't see this as a long-term ager.
2 people found this helpful, do you? Yes - No / Report Issue (1,567 views)
3 comments have been posted
2 people found this helpful, do you? Yes - No / Report Issue (1,567 views)
Comment posted by Frank Murray III:
4/14/2021 9:33:00 AM - Wow. Ok. So I'm curious, as I have 4 bottles enroute. Keith, can you clarify what you mean by high acidity, but that it lacks cut? I too typically think a lot of this cuvee and so your note makes me want to know more.
Comment posted by KeithAkers:
4/14/2021 10:08:00 AM - Hi Frank,
I religiously use WSET’s ultimate scale for evaluating acidity. So, a champagne will always be high acid. If I had this next to a Gewurztraminer or Viognier, those would taste flabby next to this. That is a mistake I routinely see people make here and on WB as the acidity isn’t within the context of the grape, but of the whole spectrum.
For this wine, there is still noticeable acidity that hits the top of the mouth but this doesn’t have the edge I would expect from a young champagne right now. The acidity is actually pretty well integrated already and there is ample fruit to disguise it somewhat. Still, if we were blinding this and I had it next to a Prosecco or Cremant d’Alsace, the differences would be quite noticeable.
I hope that helps!
Comment posted by Frank Murray III:
4/14/2021 10:18:00 AM - It does, although this is probably a better conversation in person. But if you would, when you say "edge", can you say this another way. It's too easy to assume I know what you mean, and is less than respectful of me to assume it.