The Diebolt and Vallois families have serious history in the Côte des Blancs. The Vallois family has been growing vines in Cuis since the 15th century; the grandfather of current proprietor Jacques Diebolt began making estate bottled champagne at the beginning of the 20th century. Champagne Diebolt-Vallois was created in 1960, when Jacques married Nadia Vallois and merged the estate. This Blanc de Blancs blends Cramant, Chouilly, and Le Mesnil sur Oger, all fermented in stainless, then moved to large oak foudres until final cepage is determined. The reserve wines were also kept in large oak foudres. The wine spent three years on lees prior to disgorgement with 9 g/l. Ample patisserie, nougat, green apple, lemon are held in by a brace of citrus acidity that circles the growing expansive middle, finishing with a riffing citrus pith that lingers long and filagreed. This has a fine touch that reels the density in deftly, allowing for a highly drinkable rich champagne.
November 2019