If there’s a more interesting grower in this (or any) portfolio than Didier Gimonnet, I ain’t met him. Every visit I make here enriches me. His is a 25-hectare winery, therefore enough wine, which is good because it is VERY BEAUTIFUL WINE with great class and savor. And sensible prices! The wines are suave, creamy and refined, with a “soft” minerality dispersed through the fruit. Silky, stylish wines rather than vigorous, racy wines. These are very deliciously accommodating to the palate.

I suspect some of it might be due to old vines, which impart a palpable creaminess. The majority of Gimonnet’s vineyards are more than 40 years old, the oldest parcel (in Cramant) is more than 80. The wines tolerate a very low dosage, 6-8 grams per liter for most Bruts. “For me, we must have concentration, but also balance, elegance and harmony,” says Didier.  ~Terry Theise

Gimonnet Label

Producer website

Available Wines

Gimonnet 2005 ‘Vintage Collection’ Brut [3/1500]

Disgorged September 2012, it’s a necessarily superficial look at a wine with decades in front of it, but that first impression is one of salt, bergamot and old BaoZhong tea.  ~Terry Theise

Gimonnet 2006 Fleuron [3/1500]

Deg 5/2014, this is a vastly different wine than in the 750ml bottle, more flowery and less stocky; more blatantly chalky, sweeter-seeming and showing the starched-ness of Mags. It’s the same wine as the 750s, but Mags develop from the brain down and bottles from the belly out.  ~Terry Theise

Gimonnet 2007 ‘Cuvée Paradoxe’

52% PN (from Aÿ and Mareuil) and 48% CH (from Mareuil, interestingly, along with Cuis, Cramant, Chouilly and Oger), disgorged 11/2013. Of course the “paradox” is that this arch-wizard of Blanc de Blancs, who swore he’d never make Champagne with PN, did it anyway and did it brilliantly.

And this is detailed, sophisticated Champagne, judicious and prudent, but it needs time, time and more time—as many ’07s do. If you recall last year’s 2006 with its open-armed greeting, this one seems markedly stern, for now at least.  ~Terry Theise

Gimonnet 2008 ‘Cuvée Paradoxe’

81% PN (from Aÿ and Mareuil) and 19% Chardonnay (of which 7% is Mareuil). I like this wine and hope Didier keeps making it, though it adds a line item in an already large offering. This ’08 is richer and “sweeter” than ’07, a more endomorphic body showing more PN than last year’s, but with the tightness and length of ’08.  Sure it’s atypical Gimonnet but it’s also good Champagne.  81% PN (from Aÿ and Mareuil) and 19% Chardonnay (of which 7% is Mareuil). ~Terry Theise

Gimonnet 2008 Fleuron [3/1500]

One of the great values of this offering, this Fleuron is simply otherworldly; gorgeous aromas, patisserie; it’s all here, core, length, chalk, flowers, focus, light-footed intensity; the empty glass smells of pure Chouilly. Young mags can sometimes be shrill, but not this guy! Deg. 12/2015, it’s 33.5% Cramant, 32.5% Chouilly, 10% Oger, 22% Cuis and 2% Vertus.  ~Terry Theise

Gimonnet 2008 Special Club “Millesime de Collection” [6/750]

Tasting notes pending

Gimonnet 2009 Brut ‘Cuvée Gastronome’

The concept is a food-friendly Champagne by dint of a gentler mousse. It’s also in effect a “young-vintage,” that is, always a single year but not the Vintage wine. It’s also dominated by Chouilly and Cuis. In this case 39% Chouilly (Montaigu 58 years old) and 26% Cuis (Croix Blanche), with 20% Cramant and 15% Oger.  Disgorged 9/2013.

This is always a subjective favorite of mine, and I love this one; a wonderful aroma, the vibrating mineral of the cuvée with the sunny greeting of the vintage; it’s really all-in, loaded with clear upfront flavor dominated by a cobalt-like mineral density, like iron, with an ozone-y wet-forest echo; both stirringly complex and also glad to see you.  ~Terry Theise

Gimonnet 2012 Special Club Oger Grand Cru Brut [6/750]

Deg 12/17/2015, and a radical departure for Gimonnet – a Club monoterroir. It hails from 54% Terres de Noël and Brulis, 23% Champs Nérons (chalk) and 23% Fondy (limestone). It’s a sexy-pants Champagne; it’s got wiggle; toasted brioche, allspice, sautéed peaches, but what really makes this fly is the underlying mineral, and a fascinating note of quince taps your shoulder just before it leaves.  ~Terry Theise