2008 Devaux, D Millesime, 6x75cl
2008 Devaux, D Millesime, 6x75cl
2008 Devaux, D Millesime, 6x75cl
2008 Devaux, D Millesime, 6x75cl

2008 Devaux, D Millesime, 6x75cl

2008 Devaux, D Millésimé, 6x75cl
Decanter World Wine Awards 97 pts – Platinum Medal
Sustainable, Vegan, Vegetarian

Availability: In stock

Case size: 6 / Bottle size: 750ml

Duty Status
From £275.00

Critics Score: 97

Publication: Decanter World Wine Awards 2020

Weighty vanilla toast and lemon butter bouquet. Bright, energetic and crunchy on the palate with vanilla, pastry and herbal red berry characters. Long, tapering finish. This is cerebral, accomplished and compulsively drinkable.
2008 Devaux, D Millésimé, 6x75cl

This Champagne has received some excellent press in Decanter, far outstripping more prestigious names and prices to win a Platinum medal and be named in the top 20 Sparkling Wines of 2020.

Devaux was founded in 1846 by brothers Jules and Auguste Devaux, and was family owned for more than a century. Today, Devaux is owned by the Union Auboise, a co-operative in the Côte des Bar, the heartland of Pinot Noir in Champagne, where the grapes are in huge demand from the top producers. Physically closer to Chablis than Reims or Épernay, the vines are grown on Burgundian soils of Kimmeridgian marl and Portlandian limestone.

The "D Collection" wines are Devaux's very best. The grapes come from highly select, sustainably farmed parcels across 50 hectares. The majority of the vineyards are situated in the Aube on Kimmeridgian limestone-clay soils. This continental location, on the slopes of the Côte des Bars, is important; it gives the Pinot Noir richness on the nose and a long finish, while retaining finesse. The Chardonnay in the blend is grown on the fine chalky soils of the Côte des Blancs, Vitry and Montgueux ("the Meursault of Champagne") to give liveliness and elegance.

The wine was fermented in stainless steel, followed by partial malolactic fermentation to give extra suppleness (52% did not undergo malolactic). Following fermentation, the liqueur de tirage was added and the wine underwent a slow second fermentation in bottle, and extended ageing on its lees for seven to eight years. This resulted in a wine with a finer, more persistent mousse and greater potential for complexity. After disgorgement, the wine received a Brut dosage of around 6g/l and was aged for a further six to nine months before release.