Enjoy the unique taste of Champagne Devaux Cuvée D Millésimé 2009, velvet on the palate, an exquisite champagne. Its rich gold colour complements aromas of orange, lemon zest, brioche, and dried fruits. Experience its balanced citrus and stone fruit flavours and its crisp acidity, for a long and rounded finish.

Critic Review

Decanter Magazine: 92Pts           Drinking Window: 2021 - 2030

"Zesty nose with notes of peach and apricot and hints of red fruits and nuts. Classic and harmonious, with a creamy body."
Simon Field MW, Adam Bednarski, Tim Hall

About the Producer

Founded in 1846 by the brothers Jules and Auguste Devaux, today Devaux is owned by the Union Auboise in the Côte des Bar – the heartland of Pinot Noir in Champagne. Physically closer to Chablis than Reims or Épernay, the vines grow on Burgundian soils of Kimmeridgian marl and Portlandian limestone. Chef de Cave since 1999, Michel Parisot was named the ‘Sparkling Winemaker of the Year’ at the 2020 International Wine Challenge – an achievement that is testament to Michel’s pioneering approach to winemaking.

Vineyard and Winery

The "D Collection" wines are Devaux's very best. The grapes come from highly select, sustainably farmed parcels across 50 hectares. The majority of the vineyards are situated in the Aube on Kimmeridgian limestone-clay soils. This continental location, on the slopes of the Côte des Bars, is important; it gives the Pinot Noir richness on the nose and a long finish, while retaining finesse. The Chardonnay in the blend is grown on the fine chalky soils of the Côte des Blancs, Vitry and Montgueux ("the Meursault of Champagne") to give liveliness and elegance.

The wine was fermented in stainless steel vats, followed by partial malolactic fermentation to give extra suppleness. Post-fermentation, the liqueur de tirage was added and the wine underwent a slow second fermentation in bottle, and extended ageing on its lees for 10 years. This resulted in a wine with a finer, more persistent mousse and greater potential for complexity. After disgorgement, the wine received a Brut dosage of 6.5g/l and was aged for a further minimum of six months before release.