Devaux : D Millésimé 2009
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Guaranteed provenanceWines sourced directly from the producing estates
Marks and reviews
J. SucklingDescription
A refined and crystalline vintage champagne by Devaux
The estate
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".
The vineyard
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.
The wine
The 2009 D Millésimé champagne by Maison Devaux is made from a rigorous selection of vineyards located in the Côte des Blancs and the Côte des Bar.
Vinification and ageing
Alcoholic fermentation in temperature-controlled stainless steel tanks precedes partial malolactic fermentation (60%). Aged for a minimum of 10 years in the cellar. Disgorged at least 6 months before being put on the market. The dosage is 6 g/l.
The blend
The 2009 D Millésimé is a blend of Pinot Noir from the Côte des Bar (48%) and Chardonnay from the Côte des Blancs (52%).
The tasting
Nose
A sun-kissed vintage that is reflected through a bouquet of intense fruit and brioche fragrances.
Palate
Full and generous, this champagne reveals refreshing fruity aromas on the palate. The finish is persistent, with notes of white fruit and citrus.
Food and wine pairing
This vintage champagne will pair with scallops, fugu or capon.
Service
For an optimal tasting experience, serve between 8 and 10°C.
