WINE SPECTATOR 92 POINTS - "An elegant, aperitif-style Champagne that offers layers of flavor, with notes of Gala apple, tangerine, smoke, biscuit, cumin, honey, lime zest and salted butter. Texturally refined, with a bright juiciness to the acidity. Drink now through 2018. 200 cases imported."
Based on the 2009 vintage and disgorged in February 2012, Maillart's "Platine" is composed of 80 % Pinot Noir and 20% Chardonnay, with half of the blend drawn from reserve wines. 40% of the base wines were vinified in barrel, which works to add richness and complexity.
The Maillart family's vine-growing practices can be traced back to 1753, when their ancestors grew vines in the neighbouring village of Chamery; although there is a document that suggests the tradition goes back even further, referring to a "measure of vines" in 1533 that was mapped out by Pierre Maillart, a sworn surveyor working in Chamery for Saint Nicaise abbey. It is now the turn of the ninth generation to take the reins, in the form of Nicolas, who returned in 2003 after completing his studies in engineering and oenology. He is thus perpetuating an almost three hundred year-old tradition and maintains their house philosophy of bringing out the full potential of the terroir of Champagne in their wines.
Based on the 2009 vintage and disgorged in February 2012, Maillart's "Platine" is composed of 80 % Pinot Noir and 20% Chardonnay, with half of the blend drawn from reserve wines. 40% of the base wines were vinified in barrel, which works to add richness and complexity.
The Maillart family's vine-growing practices can be traced back to 1753, when their ancestors grew vines in the neighbouring village of Chamery; although there is a document that suggests the tradition goes back even further, referring to a "measure of vines" in 1533 that was mapped out by Pierre Maillart, a sworn surveyor working in Chamery for Saint Nicaise abbey. It is now the turn of the ninth generation to take the reins, in the form of Nicolas, who returned in 2003 after completing his studies in engineering and oenology. He is thus perpetuating an almost three hundred year-old tradition and maintains their house philosophy of bringing out the full potential of the terroir of Champagne in their wines.
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