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Delamotte Blanc de Blancs 2002

Vintage Sparkling Wine from Champagne, France
  • W&S95
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  • BH91
12% ABV
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12% ABV

Winemaker Notes

Its complexity is the result of this care and time. Fine bubbles and texture, with crystalline minerality, the 2002 vintage is structured and elegant and its honeyed depth expresses both power and finesse – the harmonious balance of a wine assured of a long and complex intriguing future.

Its color is a bright straw yellow with green hints. After an opening juicy, green apple nose come hints of white blossom, hawthorn and acacia, followed by lightly toasted notes. The initial taste is rich – a suave, creamy but refreshing wine. It is followed by peach, yellow fruit compote, the lacy feel of apple tart – with a fine persistence and a superb finish. The 2002 is an elegant, well-balanced vintage, perfectly representative of the vintage and the Mesnil-sur-Oger House.

A true pleasure with grilled fish, langoustine and shrimp, oysters, poultry and all cream dishes.

Critical Acclaim

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W&S 95
Wine & Spirits
Dark toned and rooty at first, this opens into a sunny Champagne that curves past scents of the woods and scents of the earth. If limestone could be wine, it would have the buzz of this 2002. The mouthwatering flavors extend for minutes, providing a glimpse of what this may become with another ten years in bottle.
RP 94
Robert Parker's Wine Advocate
Since around two-thirds of Delamotte production represents their basic Brut; another 25% their non-vintage Blanc de Blancs; and there is a bit of rose, too, it follows that their 2002 Brut Blanc de Blancs represents a rare bird indeed; and from its being on the market now (in the form of a late-2012 disgorgement) you can recognize how little hurry the house is to release their vintage bottling. Already in the nose, hints of walnut and pistachio oils point toward the bittersweet, subtly smoky, faintly toasty aspect of a bottling that at the same time harbors pure and succulent apple and pear wreathed in heliotrope and orange blossom inner-mouth perfume. A vividly scallop-like and salivary gland-milking sweet- saline, mineral-animal savor opens the floodgates of the salivary glands, and for some of us, perhaps even the tear ducts. This finishes with extraordinary persistence and alliance of richness with levity. Especially considering that, in a vintage of this quality, Salon was not giving up their fruit to help inform this vintage Delamotte, it represents an outstanding accomplishment; and what's more, a quite stunning value for its genre.
WS 92
Wine Spectator
A mineral-driven version, with sleek acidity and a lively bead framing the notes of macerated peach and apricot, candied grapefruit zest and lemon meringue pie. Drink now through 2022. 2,500 cases imported
BH 91
Burghound.com
A relatively high-toned nose of green apple, baker's yeast, floral and citrus peel hints precedes the distinctly effervescent, even slightly foamy flavors that possess good depth on the bone dry finish. This is clearly still on its way up as the focused finish is still compact and while this is certainly refreshing and there is enough depth present to make for an interesting drink, it will be better in due course. In sum, there is good development potential and will especially please those who prefer very dry vintage Champagne.
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Delamotte

Delamotte

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Delamotte, Champagne, France
Image of winery
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

Champagne

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Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

ALL6947241_2002 Item# 113974