Blanc de Blancs Vintage 2018

Champagne Delamotte Blanc de Blancs Vintage 2018

Grape varietals : 100% Chardonnay

The story

Each village has its own style. Le Mesnil-sur-Oger (20%): acidity, purity and chalky minerality. Avize (20%): balance and structure. Oger (20%), warmth, body and generosity. Cramant: smoky minerality. Chouilly: robustness and length. And finally, Oiry: acidity and roundness. To reprise the musical analogy, each territory has its own score and, when they are all played together to create Delamotte Blanc de Blancs 2018, each one can be heard in its own right. It is left to age over four long years. Not much, given the powerfulness of this wine. Its richness is equalled only by its concentration, and yet it remains light on its feet. It can even be generous…Such is the supreme elegance of a wine with ageing potential!

A great champagne is first and foremost a great wine!

A great champagne is first and foremost a great wine!

This is the golden rule in Le Mesnil-sur-Oger, where Delamotte was founded in 1760. If Delamotte is one of the five oldest champagne houses, it is because we respect the traditions, we are dedicated to flavour and we craft our wines in the heart of the legendary Côte des Blancs terroir.

Our wines, our terroir

Our wines, our terroir

From Cramant to Le Mesnil-sur-Oger, through Avize and Oger but also Chouilly and Oiry: all are found in the Côte des Blancs. Its location is one of Delamotte’s richest assets. The chalky soil, the flora and the sloping vineyards give the grapes their exceptional character, delivering delicate, consistent champagnes. Championing this exceptional terroir, drawing the best from it while maintaining absolute respect for the vines and the environment - that's what Delamotte is all about.

Vintage 2018

Vintage 2018

Following record-breaking rainfall, the ground in the Champagne region was soaked with water by late winter. A gift for the Côte des Blancs, where the chalky soil managedn to store up some 600 litres of water per cubic metre: a valuable reserve that would prove important for the vineyards during the wine year. Following the late February/early March frosts, cold and snowfall, temperatures slowly but surely crept upwards, stimulating the vines to spectacular growth. Mild weather soon gave way to an early heatwave, spurring the Chardonnay vines to flower by 30 May. Dry weather and high temperatures continued throughout the summer months until drought set in for a period longer than ever seen before in Champagne, longer even than in 2003. The extreme dryness was especially apparent on the surface, while the vines themselves enjoyed a reservoir of life-saving water sustaining their roots throughout the whole season! It was no surprise to see the harvests start as early as 27 August at Mesnil-sur-Oger, yielding ripe grapes from all the plots not only of unparalleled size and weight (175 grammes for Chardonnay bunches!) but of impeccable health and quality… a harvest without precedent. The vintage boasts a potential alcohol volume of above 10%, with low to medium acidity, promising both freshness and elegance. These conditions parallel those of the 1976 vintage, with a bonus of abundant fruits.

How to enjoy ?

How to enjoy ?

Chilled but never cold (around 8°C) and served in a tulip-shaped wine glass. 

A delicate string of effervescence underlines a white golden robe. With a predominance of fruit, the nose opens on notes of Williams pears and citrus. After being allowed to breathe, the bouquet mellows to offer subtle notes of hawthorn, fresh hazelnut and sweet spices. What a sensuous invitation! A true reflection of its native mineral and chalky terroir, the clean attack introduces a touch of lemon. The wine’s body then blossoms into a burst of summer fruits, highlighted by the juice of vineyard peaches, the crispness of roasted hazelnuts and the sweetness of an orchard. The wine’s opulent smoothness gives way to a seemingly endless finish, reflecting its noble heritage!

Our food & wine pairing suggestions

Our food & wine pairing suggestions

Perfect for accompanying a gourmet meal, Delamotte Blanc de Blancs 2018 is the epitome of a great wine. It is simply extraordinary when served with delicate “dim sum”, the delectable Cantonese steamed dumplings stuffed with shellfish. Its frank nature ensures structure and elegance with a classic bream ceviche with leche de tigre marinade. Its maturity allows it to stand up to classic French dishes such as Oreiller de la belle Aurore, a cunning meat and game pie prepared with black truffles and topped with crisp puff pastry. What dishes can possibly resist it?

¿Cómo nos gusta tomarlo?

¿Cómo nos gusta tomarlo?

Fresco sin llegar a estar frío (a unos 8°C) y servido en una copa tulipa.

Su tonalidad oro blanco se ve realzada por un fino cordón de espuma persistente. En nariz, muy dominado por las frutas, se abre con notas de pera Williams y de corteza de cítricos. Al contacto con el oxígeno, el bouquet se refina y desprende notas sutiles de espino, avellana fresca y especias dulces. ¡Toda una provocación para los sentidos!
El ataque abierto en la boca refleja fielmente el terreno gredoso y mineral de procedencia, introduciendo una pizca de limón. Entonces, el cuerpo de vino se abre en un espectáculo de fuegos artificiales de frutas de verano, que combina la jugosidad del melocotón de viña, el toque crujiente de las avellanas tostadas y el dulzor de toda una huerta. La ternura y opulencia del vino dan paso a un final en boca que se prolonga hasta el infinito. ¡No es para menos, dada la nobleza de la tierra!

Nuestras sugerencias de maridaje

Nuestras sugerencias de maridaje

Este vino, eminentemente gastronómico, tiene todas las cualidades de los grandes vinos. Sorprende ya con los delicados dim sum, esos deliciosos raviolis al vapor cantoneses rellenos de marisco. Su ataque directo garantiza estructura y elegancia con un ceviche de dorado con leche de tigre. Su madurez ya le permite incluso consagrarse como complemento a los grandes clásicos de la cocina francesa, como el espectacular pastel de carne Oreiller de la belle Aurore: esta sabia combinación de caza y otros tipos de carne cocinados con trufa negra, envuelta en una masa crujiente. ¿Qué plato podría resistírsele?