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.
Wine Spectator 90 points - Fresh and lean, this is driven by firm acidity and a minerally character, offering moderate flavors of crunchy pear and peach, blanched almond and star fruit. Disgorged March 2013. Drink now. 250 cases made. AN
(Jun 15 2014)
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. In 1858, Paul Gobillard began selling champagne under his own label, and later, Bruno Gobillard’s father developed a successful negociant business. In 1994, at the age of 28, Bruno established his own Domaine in Epernay and now, in their sixth generation, the Gobillards are once again growers and producers of estate-bottled champagne. At Domaine Gobillard the emphasis on quality begins in the vineyard. ”A great wine is first a great grape”, as Bruno puts it. His 17 acre estate is divided into 27 individual parcels located in the communes of Moussy, Pierry, Epernay, Cramant, Chatillonsur- Marne and La Chapelle Montaudon. The vines, averaging at least 30 years of age, are planted on limestone and chalky soils and farmed in the lutte raisonne method using minimal treatments and non-residual products. The soils are aerated regularly and compaction is avoided. Thorough de-budding and careful canopy management help maintain the health of the vines and fruit. Gobillard sells off 50% of his harvest to negociants, reserving the best fruit for his own bottlings. He selects on the basis of vine age starting at 25 years, and location he believes the vineyards on the mid-slope produce wines with the most character. The harvest is entirely hand-picked by a group of seasoned veterans, who are paid by the hour to insure maximum attention to the quality of fruit so that less handling is necessary in the cuverie. Bruno honors traditions that have proven their value, while keeping his “spirit open to keep learning. He continues to use the winemaking and assemblage notes that his family gathered over the last century and employs a gentle, minimal approach to winemaking. He uses a traditional vertical wood press to avoid stressing the juice and incorporates a long and natural debourbage. Bruno vinifies each parcel separately in small vats and blocks malolactic fermentation. The wines age sur lie for a minimum of two years in the family’s 18th century chalk cellars and riddling is done by hand. Assemblage and bottling take place between May and June, after which they are aged for a minimum of 2 years prior to disgorgement, the date of which is printed on each bottle. Dosage is minimal and the bottles are shipped only after Bruno is confident that it has sufficiently integrated with the wine.
|(60% Chardonnay/20% Pinot Noir/20% Pinot Meunier). The fruit was harvested from vines averaging 50 years of age and the assemblage includes more than 20% reserve wine. The wine aged for two years sur lie and a minimal dosage of 9g/l was added.