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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 of Pinot Noir grapes (55%) and Chardonnay grapes (45%). The result of a rigorous selection carefully chosen by Devaux, this cuvée brings together several vintages.
This is a Champagne Brut, composed of 35 to 40% Réserve wines mostly from oak foudres.
The wines were aged in oak barrels, then lowered into the cellar, protected from light, at a virtually constant temperature to age on laths for a minimum of 5 years.
La robe is finely chiseled on honey-colored gold tones.
In both nose and mouth, aromas of spring white flowers such as hawthorn, lime blossom or osmanthus. This is a lively, youthful bouquet of remarkable complexity combining fruity, floral and spicy notes, with a great minerality beautifully delineated by citrus notes such as mandarin oranges or orange zest.
The finish offers a fruity, creamy mouthfeel with lovely persistence.
Serve at around 10 to 11°C throughout a meal, with scallops with truffles, sweetbreads or spider crab.
Also suitable on a chocolate, red fruit or vanilla cake.
Bottles to be stored in a cellar away from light and noise with a hygrometric degree of around 70%.
We suggest successive tastings in order to measure its olfactory and gustatory evolution until its qualitative asymptote.
