Delamotte Brut Champagne - The Grape Tray
Delamotte Brut Champagne
SKU: 1121

Delamotte Brut Champagne

  • ws91
  • wa91
  • we90

750ml
$39.99

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Category Sparkling Wine
Varietals
Region France, Champagne
Brand Delamotte
Alcohol/vol 12%

Winery Notes:

In a bottle of our Brut, an orchestra of three grape varieties plays a particularly balanced score. The 55% Chardonnay content forms the backbone of its structure while the 35% Pinot Noir from Tours-sur-Marne, Bouzy and Ambonnay give it depth and fruit. The 10% Pinot Meunier perfects these harmonies with aromatic density. Without ever assaulting the palate, this is a beautifully powerful champagne. Freshness and roundness merge to deliver a clean, fruity finish, with well-balanced and elegant length on the palate. A light dosage is added to Delamotte Brut champagne after thirty-six months’ maturation on the lees, as is the case for the entire Delamotte range.

Wine Spectator
  • ws91

Crisp and minerally, with smoke and chalk accents underscoring the rich notes of lemon curd, glazed apricot and spring blossom, this chiseled Champagne is elegant and well-knit. Drink now through 2022.

Alison Napjus, November 2018
Wine Advocate
  • wa91

The Delamotte NV Brut blends approximately 55% Chardonnay with 35% Pinot Noir and 10% Pinot Meunier. It is clear, round and spicy on the predominantly fruity and vinous nose with its delicate chalk and hazelnut flavors. On the palate this is a lithe, finessed, fresh and elegant Brut with good structure and a pure, salty-mineral and cleansing finish. The mousse is highly delicate, the whole performance almost filigreed yet well structured. This is a delicious Brut. My sample is based on the 2013 vintage that was disgorged in July 2016 with a dosage of eight grams per liter. Tasted November 2017.

Stephan Reinhardt, November 2017
Wine Enthusiast
  • we90

Beautifully balanced, this rich wine has elegance and great poise. Ripe white fruit comes through the mineral texture and hints of toastiness to fill the palate. It is ready to drink.

Roger Voss, December 2018