Nicolas Maillart, Champagne 1er Cru, Platine Brut NV
Appellation: Champagne 1er Cru
Varietal(s): 63% Pinot Noir, 23% Chardonnay, 14% Meunier
About The ProducerNicolas Maillart (9th generation) continues the almost 300-year-old tradition of this Grower Champagne house. The family has 16-heactares in the Montagne de Reims with holdings in 1er Cru and Grand Cru villages that include Bouzy, Eceuil and Villers-Allerand. The estate cultivates a special plot of Massal Selection Pinot Noir planted in 1973. Nicolas practices sustainable agriculture increasing the estate’s biodiversity using pest management strategies, and water management systems.
Terroir & Vineyard Practices:The estate contains a high proportion of Pinot Noir vines (75%) together with Chardonnay, the Pinot Noir providing power and substance to complement the finesse of the Chardonnay. Most of the grapes are sourced from Ecueil, Villers-Allerand and Bouzy from 1er cru vineyards. Vine age 30 years and are planed in clay-limestone soils.
Tasting NotesGolden in color with a fine, lingering bead. On the nose, intense notes of fruits and hazelnuts with a slight toasted finish. Wonderfully fresh on the palette. Great finesse.
VinificationSlow, gentle pressing using gravity-flow techniques. Vinification in temperature-controlled stainless steel vats and a period in the barrel for a certain volume of reserve wines. Average two-year maturing period in the bottle. Disgorged by hand and laid down for at least three months before sale. Dosage: 6 g/litre.
- 95 points - Decanter: "ME: Opulent and finessed. SF: Fulsome colour and temperamentally big-boned, this is an impressive example. The six grams of residual sugar finely knit into a texture of ripe, red-berried fruit. The finish has an ethereal poise, brought down to earth by just a hint of spice. TH: Immediately vital in the mouth. Very chewy and demanding, a serious champagne but pretty exciting. Citrus character but with complex fruit and a pretty lingering finish. I like this! Drinking Window 2017 - 2026." - Decanter
- 92 points - Wine Advocate: "“Controlled-temperature fermentation in stainless steel tanks, 2-week fermentation plus a 4-week maceration period allows for the development of a high concentration of fruit, tannin, and character. Traditional and regular racking proceeded by fining using egg whites. To keep the delicate structure of the wine, but also the freshness, they use stainless steel aging, between 18 and 24 months, according to the vintage. Wines are bottled 3 months after fining and go on the market 3 years after the harvest.”- William Kelley, WA