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The house of Champagne Devaux was founded shortly before the middle of the nineteenth century in 1846 by brothers Jules and Auguste Devaux.
Located in the heart of the Côte des Bars, Champagne Devaux highlights different practices, combined with a strong commitment to quality.
Unique know-how and standards at the cutting edge of the greatest Champagnes: plot selection accompanied by sustainable, reasoned viticulture and technical follow-up, such as the ageing of Réserve wines, blends made from first press wines, extended maturation. The average age of the vines is around 15 years.
The vineyards are planted on very chalky soils, a guarantee for harvesting wines of the highest quality. The vineyard is planted 90% with Pinot Noir grapes and 10% with Chardonnay grapes, and represents a surface area of around 600 hectares, belonging to several winegrower members, which enables Maison Devaux to release parcel-based cuvées.
Annual production is around 250,000 bottles per year. The Maison de Champagne Devaux has won numerous awards, including the Gold Medal at Mundes Vini in 2020 and a 97/100 by Decanter in 2019.
This is a Champagne blend of wines from parcels exclusively of the Chardonnay grape variety and mainly from Côte des blancs.
This Blanc de blancs "Brut" is made up of 45% wines from Réserve, part of which, from oak foudres.
The wines were aged, then lowered into the cellar, protected from light, at almost constant temperature to age on laths for a minimum of 3 years.
La robe is gold with green highlights.
The nose is of great aromatic power, associated with citrus notes such as bergamot, lemon zest or Corsican clementine and Florida pink grapefruit.
The palate is sublimated by fleshy fruit aromas like white peach, pears, but also supported by notes of field flowers like hawthorn or lime blossom.
The finish is saline and of great freshness, reminiscent of chardonnays, beautifully delineated by a light eXOtic touch.
Serve at around 10 to 11°C as an aperitif, with goose or duck foie gras canapés, accompanied by onion jam.
As a starter with sea bass carpaccio with lemon, Marennes oysters or grey shrimp or caviar.
Excellent as a meal with seared shellfish a la plancha or white poultry.
Bottles to be stored in a cellar away from light and noise with a humidity level of around 70%.
We suggest successive tastings to measure its olfactory and gustatory evolution to its qualitative asymptote.
