This ‘Grand Cellier’ Brut is a blend of 70% Chardonnay and 30% Pinot Noir from the 2011, 2012 and 2013 vintages. It was aged for 10 months in large oak foudres before being put into bottle for secondary fermentation where it rested for three years on the lees before disgorgement. And, it's one of our favorite Champagnes when we can get our hands on it. There is something about the wines of Vilmart that seem a cut above the rest with an elegance and subtle opulence that is hard to resist. As Importer extraordinaire, Terry Theise, sees the wines of Vilmart “as the most food-friendly of all my Champagnes because they’re so gracious, so vinous, so lordly in their carriage” and that’s an excellent way to describe the Vilmart style – substantive, self-assured and elegant!