Vilmart & Cie Coeur de Cuvée 2014 750ml - SPIRITED Wines
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Vilmart & Cie Coeur de Cuvée 2014 750ml
SKU: 71720

Vilmart & Cie Coeur de Cuvée 2014

  • jd94
  • v94

750ml
$250.00
Save $51.00 (20%)
$199.00

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Its straw-yellow colour is accompanied with a fine persistent mousse crowning the disc with a fine and harmonious cord. On the nose, the first aromas are very complex and awake the senses. After a few moments, with much of delicacy, subtle notes of flowers and fresh fruit are married with more subtle lemony flavors. The nose is both elegant and powerful, which indicates a wine of great complexity and a beautiful harmony. Once in your mouth, aromas of butter, "crème brûlée" and spices blossom awaken taste buds. It is a gourmand and generous wine with an exceptional freshness. After several minutes of tasting, the complexity and the scarcity of this wine give us an explosion of flavors in the mouth, with a dominant citrus fruit and some salinity on the finish, a real aromatic symphony. Such an incredible personality for this Champagne! This vivacious wine lets your mind wander from bubbles to aromas, that may open our heart. Crayfish and porcini mushrooms, scallop tartare or a "foie gras" pan-fried will bring depth and a beautiful aromatic evolution.
Jeb Dunnuck
  • jd94

Made from 80% Chardonnay and the rest Pinot Noir, the 2014 Champagne Coeur de Cuvée Brut is custardy with crème brûlée, lemon curd, brioche, and green apple. The mousse is creamy and round, with salted lemon on the finish. Drink this lovely, decadent-slanting wine over the coming two decades.

Audrey Frick, November 7, 2022
Vinous
  • v94

The 2014 Brut Coeur de Cuvée impresses with its density and overall energy. Apricot, baked apple tart, spice, chamomile and lightly honeyed accents all meld together. The 2014 is deep and beautifully centered, with tons of poise and impeccable balance. It's a pretty big wine by Vilmart standards, and yet all the elements are so well put together. The blend is 80% Chardonnay and 20% Pinot Noir. Disgorged: March, 2021.

Antonio Galloni, November 2022

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