Pierre Gimonnet Gastronome Blanc de Blancs Brut 2016
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This concept of “fine bubble” doesn’t disturb the palate and taste buds, rather, bubbles are more gentle, smooth and give this “creamy texture” that is expected. So this champagne is a perfect pairing for aperitif, which will blossom throughout the meal and surprise your guests by its beautiful freshness and elegant matter.
Professional Ratings
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James Suckling
The youthful and mature elements, plus the citrusy freshness and creaminess from lees contact are beautifully interwoven to create an elegant and properly dry whole. Complex candied-citrus, fresh-nut and chalky flavors at the long, complete finish. A cuvee based on wines from the Grand Cu villages of Cramant (43%), Chouilly (25%) and Oger (2%) with 30% from the 1er Cru village of Cuis. Drink now.
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Robert Parker's Wine Advocate
Disgorged in May 2021 with five grams per liter dosage, Gimonnet's 2016 Brut 1er Cru Blanc de Blancs Gastronome has turned out beautifully. Mingling aromas of confit citrus, hazelnuts, buttery pastry and dried fruits, it's medium to full-bodied, pillowy and charming, with an ample core of fruit, lively acids and a seamless, elegant profile, concluding with a characteristically chalky finish. Best After 2021
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Wine Spectator
A round and creamy Champagne enlivened by orange peel acidity, this offers flavors of ripe pear, persimmon and melon fruit, lemon curd and almond paste. The lively mousse is zesty on the mouthwatering, mineral-tinged finish.
Other Vintages
2018-
Jeb
Dunnuck - Vinous
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Robert
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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.’