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2006 Vilmart et Cie Grand Cellier D'Or Brut
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95 Points | Stephen Tanzer's IWC - November/December 2013

(80% chardonnay and 20% pinot noir; aged for 53 months on its lees and disgorged in December of 2011; this was tasted from a magnum):  Light, bright gold.  Smoky, intensely perfumed aromas of pear, toasted bread, sweet butter, honeysuckle and dusty minerals.  At once rich and energetic, offering palate-staining orchard fruit flavors and enlivening lemon zest and ginger flourishes.  The smoky note repeats on the finish, which shows outstanding clarity, energy and length.

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About Champagne

Champagne-making is the highly refined art of blending base wines into a whole that is greater than the sum of its parts. These component wines come from different grape varieties (the white grape Chardonnay and the red varieties Pinot Noir and Pinot Meunier) and from different villages and vineyards. And because only four or five harvests per decade...
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The best Chardonnays in the world continue to arrive from the region where the grape first emerged: the chalk, clay, and limestone vineyards of Burgundy and Chablis. While the origins of the grape were disputed for many years, with some speculating that the grape came all the way from the Middle East, DNA researchers at the University of California-Davis proved in 1999 that Chardonnay actually developed...
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