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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 vineyards planted with mostly pinot noir grapes (70%) from the Côte des Bar, and chardonnay grapes (30%) from Côte des blancs in Montgueux and Vitry.
This is a Champagne Brut of which 20 to 25% is from Réserve wines (some aged in oak foudres).
The wine, after bottling, is lowered into a deep cellar, protected from light, at an almost constant temperature to age on laths for a minimum of 3 years.
La robe is golden yellow.
The nose reveals elegant floral aromas such as lime blossom and hawthorn, combined with fruity notes such as peach and apricot.
The palate is finely chiselled by delicate notes of ripe fruit such as white peach, pear or even mirabelle plum, sublimated by notes of small red fruit such as raspberry, Plougastel strawberry or Mara des bois.
The very pleasant finish is long on saline and suave touches.
Dining and wine pairing: serve between 8-10°C throughout a meal with asparagus in mousseline sauce or roasted lobster perfumed with black truffle. A steamed turbot steak would be perfect. Also perfect with poultry or escalope à la crème, sweetbreads, porcini fricassee.
Bottles to be stored in a cellar away from light and noise, with a humidity level of around 70%.
We suggest successive tastings in order to measure its olfactory and gustatory evolution up to its qualitative asymptote.
