A linear yet creamy Champagne that offers finely delineated notes of honey, pear, citrus and brioche. Its refined texture lends additional complexity while lively acidity provides lift on the mouthwatering, aromatic finish.
60% chardonnay, 20% pinot noir and 20% pinot meunier; disgorged in March, 2013 after three years on its lees): Pale gold. A pungent bouquet displays scents of dried pear, chamomile, anise and toasty lees. Spicy, penetrating and concentrated, offering fresh orchard and citrus fruit flavors that become richer with aeration. The anise note comes back strong on the finish, which lingers with impressive clarity and stony persistence. Score: 91 points -- Vinous, Dec 2013
Pencil shavings and mineral aromas and flavors get supporting roles from peach and candied berry in this intense bubbly. Its richness is offset by a firm structure. Fine length. Drink now through 2011. 4 cases imported. Score: 90 points -- Wine Spectator, 2009
Featuring half Meunier and sourced from four disparate parcels, Gobillard’s NV Brut Vieilles Vignes Brut Disg. 3/2013 displays intense aromatic pungency of bruised apple skin and lemon rind. Fresh grapefruit and apple inform a juicy palate with a cooling sense of chalk infusion and pleasant chew of apple skin lending interest and invigoration to the finish. I wouldn’t honestly have guessed this blind to be dominated by – much less to be 100% – Meunier. It would be interesting to monitor its development over the next couple of years. Score: 88 points -- Wine Advocate, Nov 2013
The Domaine of Bruno Gobillard was created in 1994 when the young winemaker branched from his long-established champagne-producing family to create his own production. Although half of his harvest is sold to negociants, Gobillard chooses the best of his oldest wines to produce his full line of champagnes. The vines average 50 years old and they are maintenanced with regular plowing and grass growth between rows. Gobillard practices conscientious viticulture, limiting all vineyard treatments and opting to use non-residual products. The vines undergo thorough de-budding and canopy management. Grapes are carefully hand-harvested and undergo long, gentle pressing individually separated by parcel. Vinification takes place in small, temperature-controlled vats before alcoholic fermentation and a long, gentle decanting period. Blending and bottling occurs in the spring, followed by ageing and hand-riddling in the 18th century chalk cellars.