Vilmart & Cie Cuvée Rubis Champagne - The Grape Tray
Vilmart & Cie Cuvée Rubis Champagne
SKU: 2464

Vilmart & Cie Cuvée Rubis Champagne

  • ws93
  • v93
  • wa92

750ml
$83.99

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Category Sparkling Wine
Varietals
Region France, Champagne, Montagne de Reims
Brand Vilmart & Cie
Alcohol/vol 12.5%

Winemaker Notes :

The color is pink salmon. The effervescence is long-lasting and leaves to a delicate mousse. This wine is rich and elegant. On the nose, it develops intense red-fruits aromas (strawberries and wild raspberries). This wine is full in body and well-balanced, very pure and full of interesting nuances

Wine Spectator
  • ws93

A mouthwatering rosé Champagne, with a fine, lively mousse and a delicate skein of spice unraveling through the flavors of white peach, blood orange granita, saffron and almond biscotti. Offers a lingering, chalk-tinged finish. Disgorged November 2016. Drink now through 2022. 320 cases imported.

Alison Napjus, November 30, 2018
Vinous
  • v93

(90% Pinot Noir and 10% Chardonnay; 10 g/l dosage; disgorged in September, 2013): Light, bright orange. Powerful red berry and orange pith aromas are complicated by notes of vanilla, brioche and potpourri. Sappy and sharply focused on the palate, offering intense strawberry and blood orange flavors and a zesty kick of white pepper. Closes creamy and very long, with resonating spiciness and an exotic touch of candied rose.

Josh Raynolds, January 2015
Wine Advocate
  • wa92

The NV Premier Cru Cuvée Rubis is a blend of 90% Pinot Noir and 10% Chardonnay, here comprising 60% from the 2014 vintage and 40% from the 2013 vintage. The wine was aged in barrels for ten months (no malolactic) and shows a lovely, luminous onion skin color or amber rosé color. Ripe and delicate on the nose, with brioche and wild red berry aromas, this Rubis is pure, vital, full of grip and energy and pretty mineral in the firmly structured, highly tensioned finish. This has great freshness and lots of redcurrant flavors but also some phenols in the aftertaste. This is excellent, but I'd keep to for another couple of years. Tasted in April 2018.

Stephan Reinhardt, August 31, 2018