About
Pinot-led grower Champagne with rounded fruit and a soft, generous mousse. Stone fruit, citrus, biscuit, toast. Honest, well-made and never feels cheap — the Champagne to open without ceremony.
The house sits in Verzy, a grand cru village on the Montagne de Reims that is known for pinot noir. Pinot noir makes up about three-quarters of the blend here, with chardonnay filling out the rest and softening the edges. The two are pressed and vinified separately, blended after several months, then given a second ferment in bottle and 24 months on lees before disgorgement.
The Devilles farmed these vines for five generations before they bottled under their own name. That changed in 1966, when Jean-Paul, then 23, took over the winemaking with his father and made the family's first blend. It is still a family house.
The UK importer finds toasted bread, almond and hazelnut on the nose over citrus and florals. Serve it well chilled, around 8 to 10 degrees, with oysters, prawns or something off the grill. It sits at 12.5 percent alcohol.
Structure
Picked on Stef's structure profile.
