Domaine Bruno Gobillard Champagne Brut Vieilles Vignes is a precise and focused wine with minimal dosage. It is 60% Chardonnay, 20% Pinot Noir, 20% Pinot Meunier. 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. The Gobillard family has been growing grapes since the 18th century in the small village of Pierry, near Epernay, in the Marne Valley, the heart of France's Champagne region. Now, in their sixth generation, the Gobillards are growers and producers of estate-bottled champagne with an mphasis on quality that begins in the vineyard. His 17 acre estate is divided into 27 individual parcels and all fruit is meticulously hand-picked by a group of seasoned veterans. Bruno employs a gentle, minimal approach to winemaking. The wine is aged for a minimum of 2 years prior to disgorgement, the date of which is printed on each bottle. Dosage is minimal leaving a purity and precision.
This juicy Champagne shows opulent flavors of baked peach and raspberry fruit, accented by notes of star anise, smoke, biscuit and fragrant medicinal herb. The lively bead carries and invigorates the rich profile. Disgorged October 2014. Drink now through 2019. 2,000 cases made. — AN
Score: 91 points -- Wine Spectator, 2016
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.