2000 Vilmart & Cie Champagne Premier Cru Grand Cellier Rubis

Community Tasting Notes (8) Median Score: 92 points

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  12/20/2010 - Didman wrote: 94 Points

  Wow! About as good as it gets.

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  4/18/2010 - tarheel17 wrote: 93 Points

  "Vilmart Night In"
  Just beautiful. It smelled earthy yet breaded, and the palate sang with brightness and dusky, food-friendly flavors. Not that it needed food, per se, just that it could handle everything we threw at it (arugula pesto pizza, salami, dates, caramelized onion/gorgonzola pizza, etc...). Amazingly integrated, I found it gulpable and more seasoned than the 2004 Rubis next to it.
  
  night 3 revisit: the earthy notes are still there, akin to almost sea shells and driftwood. THe fruit is more forward than in the 2004, and it is supremely integrated with a voluptuous body. Even though the nose is less interesting tonigh in comparison to the 2004, the mouthfeel and flavors of this wine still eke out a win. Also, the finish is FOREVER, tinged with sour strawberry and lime.

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  12/20/2009 - ErnestWorthing wrote: 85 Points

  I was expecting a little more, tasted a bit tight, might be worth keeping this one for a few more years and seeing if she opens up a little.

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  11/30/2009 - Alex H wrote: 83 Points

  Spritzy olive oil and fishy tomatoes and mature cherries.Got some rotten eggs too. On the palate though, it is fresh with tomatoes and chickadees. More focused tasted out of a flute than a normal glass. A bit short but rather balanced effort.Towards the end, this really changed to a different beast and displayed weigthier red fruits and satisfying mouthfeel.

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  11/24/2009 - Paul S wrote: 92 Points

  ABB (Anything But Burg) Dinner (Kome, Keppel Club): I thought this was quite outstanding for a young vintage Champagne. Gentle bead worked its way through a pretty orangey pink - somewhere between copper and onion skin. Apart from a little yeastiness and a lilting, fried-shallots like frgrance, the nose was a dead-ringer for a Burg with a bit of age on it, all earthy, meaty inflections, mineral and subtle red fruits. Same could be said on the palate. Lots of Burg shades, with petite fruits rouge and orange peel mingling with dusty mineral and deep, meaty notes, just laced through with enough lemony notes and gentle mousse to reminded you that this was a Champagne. Still a bit primary, but with plenty of strength and concentration and layers of complexity just waiting for age to peel open here. Superb balance and focus as well, moving into a dry, but juicy finish studded with a nice minerality. Simply Brilliant with Otoro Sashimi. 92+

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