Pierre Gimonnet Gastronome Blanc de Blancs Brut 2015
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Winemaker Notes
The aroma is enticing; the palate is stylish and oriented toward Chouilly, the finish is charmingly toasty, lithe and curvaceous; white tea notes, it’s like mixing Chablis and Riesling in the same glass.
Gastronome always has lower pressure (4.5) in order to be more food-friendly.
Professional Ratings
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Wine Spectator
This polished Champagne is rich with flavors of marzipan, pastry cream and crystallized honey, yet sleek acidity and a chalky, mineral-laced underpinning provide a vivacious frame. Finely knit and satiny in texture, this also offers notes of Asian pear, pickled ginger and spring blossom.
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Robert Parker's Wine Advocate
Disgorged in October 2019 with five grams per liter dosage, the newly released 2015 Brut 1er Cru Blanc de Blancs Gastronome is showing beautifully, wafting from the glass with classic aromas of freshly baked bread, crisp orchard fruit, citrus oil and apple blossom. Medium to full-bodied, pillowy and precise, with a pretty core of fruit, bright acids and a classy mousse, it concludes with a chalky finish. Gimonnet really excelled in this vintage.
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Wine & Spirits
A delicate floral and mineral essense of Côte des Blancs chardonnay, this wine broadens to lush and creamy richness while remaining taut. Green notes of pale strawberries show its youth, while smoky orange and lemon citrus notes high- generous texture. Serve it with an equally rich fish dish, like artic char over chanterelles and cream.
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Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.
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, . 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.’