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This House of Champagne was created in 1760 in Reims by François Delamotte, the founder. Some time later, his son Alexandre bought a house and cellars in Mesnil-sur-Oger, where Delamotte is still located.
The brand and premises were then bought in 1927 by Marie-Louise de Nonancourt, and it was her son, Charles, who ran it from 1948 to 1988.
Then, in 1988, the house was bought by Laurent-Perrier and was managed by Bernard de Nonancourt until 2010, when Alexandra and Stéphanie de Nonancourt took up the torch to write the future of this House.
The 2018 Blanc de blancs embodies the excellence of Maison Delamotte on the prestigious terroirs of Côte des blancs.
The 2018 vintage, characterized by record rainfall followed by a rapid growing season and a hot summer, produced chardonnays of impeccable sanitary quality. The chalk of Côte des blancs, storing water during the winter, played a key role in the success of this vintage, reminiscent of 1976 conditions but with an abundance of fruit to boot.
The blending of wines from six exceptional crus - Mesnil-sur-Oger, Avize, Oger, Cramant, Chouilly and Oiry - gives this Blanc de blancs remarkable complexity and harmony. Each terroir brings its own signature, from the purity and chalky minerality of Mesnil-sur-Oger to the elegant acidity and roundness of Oiry.
Disgorged in its fourth year, this Champagne reveals dazzling potential now, while promising a fascinating evolution over the years.
For now, it's decked out in a white gold color, adorned with a fine cordon of persistent mousse. The nose opens with notes of Williams pear and citrus zest, evolving into aromas of hawthorn, fresh hazelnut and sweet spices.
On the palate, the clean attack bears the signature of chalky terroirs and develops into lemony nuances. The mid-palate blossoms into an explosion of summer fruits, blending vine peach, roasted hazelnuts and a touch of orchard, before giving way to a long, noble finish.
This Blanc de blancs Millésimé is a gourmet Champagne par excellence. It will surprise on delicate dishes such as Cantonese "dim sum" or a sea bream ceviche, and assert itself with brilliance on classics of French cuisine.
