Delamotte Blanc de Blancs
Non-Vintage Sparkling Wine from Champagne, France
Foremost a mineral wine, Delamotte Blanc de Blancs NV has textbook chalkiness; with time in the glass showing its complexity from the lees and white flesh fruit.
On its own, with fresh oysters, elegant saltwater fish or simply with fresh radishes with a touch of fleur de sel, Delamotte Blanc de Blancs is a versatile wine as an aperitif or at the table.
Wine & Spirits - "Rich in the middle while completely dry, this has the scent of chalk talc and the same austerity in its lively, crisp acidity. The fine effervescence gives it flash, while the sober, young chardonnay flavors carry the greenness of fresh English peas. If you open it now, you could pick up on that youthfulness next to a creamy spring pea soup with prosciutto."
Wine Spectator - "A subtle version, more impressive today for showing fine balance and texture, as well as chalk-tinged, minerally drive to the hints of creamed apple, lemon parfait, orchard blossom and slivered almond. Very pretty."
Wine Enthusiast - "With its highly mineral aroma, this is almost like smelling chalk. It’s an austere wine, with high acidity, crystal clear on the palate, full of grapefruit flavors and flint texture. Age this wine at least 4 years."
International Wine Cellar - "Green-tinged straw. Citrus fruits and white flowers on the assertively perfumed nose and in the mouth, a hint of iodine building with air. Fleshy and broad but dry, with a chalky quality that carries through the long, sappy finish. A smooth marriage of richness and vivacity, with the heft to handle richer foods and the energy to be enjoyed by itself."
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The House of Delamotte is the fifth-oldest Champagne house in the region, founded in 1760. It is located in the heart of the Côte des Blancs in Le Mesnil-sur-Oger. Delamotte is small (just 25,000 cases annually) and one of Champagne's best-kept secrets. It is the sister winery of the legendary House of Salon. The two wineries sit side-by-side and are both run by Didier Depond.
"Delamotte has always been somewhat of an insider's house, producing high quality at realistic prices. One of the best buys in exquisitely crafted Champagne."
- Robert Parker, The Wine Advocate
About ChampagneView a map of Champagne wineries Champagne is both a region and a method. The wines come from the northernmost vineyards in France and the name conjures an image like no other can. An 18th Century Benedictine monk named Dom Perignon is said to be the first to blend both varietals and vintages, making good wines not only great, but also special and unique to their winemaker. Today, nearly 75% of Champagne produced is non-vintage and made up by a blend of several years' harvests.
All Champagnes must be made by a strictly controlled process called "Méthode Champenoise." The grapes are pressed and fermented for the first time. The blending phase follows and the wine is bottled and temporarily capped. Then comes the second fermentation, a blend of sugar and yeast is added and, this time, the carbon dioxide is kept inside the bottle. This process leaves a great deal of sediment that is extracted through a process of "racking" or "riddling." The bottles are progressively turned upside down until all the sediment is collected in the neck. The necks are then frozen and the sediment is "disgorged." After this phase, the winemaker may decide to add sugar to sweeten the wine. Finally the wine is corked. Some wines move through this process in a couple of months, while others are aged after the riddling phase to build greater complexity and depth.
Champagnes range from dry, "Brut," to slightly sweet, "Demi-Sec." Pinot Noir and Chardonnay grapes are used in Champagne blends, but "Blancs de Noirs" is made entirely of Pinot Noir and "Blancs de Blanc" is made from only Chardonnay grapes. The high acidity achieved by the northern location is crucial to the balance and structure of these wines.
Not every year is a "vintage" declared. In years when it is not, the wines are blended with the produce from other years to create the non-vintage blend, the house style that remains constant from year to year. But in a great vintage year, champagne houses will bottle by itself the unblended year's produce, and use other portions as "reserve" wines to supplement and enrich the non-vintage blend. A vintage champagne can age quite gracefully, and gain complexity just like any other great still wine.
Mild cheeses like gruyere and shellfish pair nicely with Champagne. Also, oysters and Champagne is a popular combination. A full-flavored vintage Champagne can go with almost any meal.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.