Marks and reviews
Founded under the impetus of two brothers, Jules and Auguste Devaux, the Devaux Champagne House remained a family-owned estate from 1846 to 1987, the year in which this priceless heritage was passed on to the Union Auboise, which has now become the "Groupe Vinicole Champagne Devaux".
Thanks to a partnership with more than 100 partnering winegrowers, the Devaux Champagne House has developed over the years a unique approach in the Champagne region, sustainable viticultural practices throughout its vineyards. Made from exceptional vineyards, Devaux champagnes enhance two of the Champagne region's leading grape varieties, the Pinot Noir from the Côte des Bar, which is round and powerful, and the Chardonnay from the Côte des Blancs and Montgueux, which is fine, elegant and fresh.
The plot-based champagnes, grouped together under the same name - the D collection - are renowned for their purity and their authentic expression of the house's know-how.
A mild winter preceded a cold spring. In June, despite significant rainfall, the flowering phase was even. Although August was marked by hail, which affected many of the estate's plots, the favourable weather conditions before and during the harvest enabled the grapes to reach a high quality.
Vinification and ageing
Alcoholic fermentation in temperature-controlled stainless steel tanks precedes partial malolactic fermentation (62%). Aged for a minimum of 10 years in the cellar. Disgorged at least 6 months before being released onto the market. The dosage is 8 g/l.
The D Millésimé 2008 champagne comprises a blend of Pinot Noir (50%) and Chardonnay (50%).
A beautiful deep golden colour with straw-coloured highlights.
Elegant and subtle, the nose combines fruity (white peach) and brioche fragrances with notes of citrus zest.
Fresh and very precise, the palate reveals delicious citrus notes, leading up to a finish that is marked by intense aromas of dried fruit and pastry.
Food and wine pairing
This vintage champagne will complement scallops fried in butter and Guérande salt or fugu.
For an optimal tasting experience, serve between 8 and 10°C.