The ‘heart of the cuvée’ is very special Vilmart bottling from the estate’s oldest vines (an average of 60 years old). It’s made from 80% Chardonnay and 20% Pinot Noir,  and just the first portion of free juice (the heart). It was fermented and aged in seasoned oak for 10 months, with no malolactic fermentation. With extended time on lees in bottle, the 2015 was disgorged in December of 2021. 

Vilmart have produced ‘grower Champagne’ since before the term was coined. Now in their 5th generation, the estate is in the hands of Laurent Champ. There’s an organic, biodynamic and sustainable approach, and while they don’t have certification, no chemical fertilisers or herbicides are used. Based in Montagne de Reims, their two vineyards are (unusually for this part of Champagne) predominant in Chardonnay. The wines always see oak, whether it’s foudre, cask or barrique, and don’t go through malolactic fermentation.