Champagne Pierre Gimonnet et Fils is a rare phenomenon in Champagne with 25 hectares of vines planted exclusively with Chardonnay, from which they produce refined Blanc de Blancs cuvees of distinction. Over the last 3 generations, they have refined the Gimonnet style, creating a marriage of expressions between the Chardonnay grape and the unique terroir of their wonderful Cuis Premier Cru, Cramant and Chouilly Grand Cru vineyards.
The aim of the House is to extract maximum expression from the grapes and terroir. With 16 hectares in Premier Cru vineyards and 12 hectares in Grand Cru vineyards nestling in the heart of the Cote des Blancs, they are ideally placed to cultivate some of the region's finest Chardonnay.
Appearance: Pale color with very fine bubbles.
Aroma: Nose with some bread/toast and baker’s yeast, red apples, slightly oxidative, minerals, touch, vanilla and with time allot of coffee beans and some ripe lemons.
Palate: Palate shows mature, with chardonnay spiciness, touch white pepper and bitterness (in a good way), minerals, green apples, lemons, fine medium high acidity, marzipan, almonds, nuts and brioche.
Robert Parker 91: "Another low-pressure bottling, Gimonnet’s 2006 Brut Blanc de Blancs Fleuron reflects some of his best sites in Chouilly, Cramant, and (to a lesser extent) Cuis and Oger. Piquancy of raw hazelnut meets sweetly, minerally savory mussels garnished with fennel and tinged with saliva-liberating salt. The subtlety and distinctiveness of this broad, rich, and soothing – though, to be sure, also refreshing – cuvee grows in the glass. And while I had too brief a time to enjoy it, I am confident that it will prove highly versatile at table over at least the next 3-4 years."
Wine Spectator 93: "A graceful blanc de blancs, with vibrant acidity that's well-meshed with the velvety mousse and flavors of toasted brioche, apple puree, lemon confit and pickled ginger. Spring blossom and spice hints linger on the chalky, mouthwatering finish. Disgorged September 19, 2013. Drink now through 2029."