Wine Advocate 93
"The richest of these Champagnes, the 2006 Brut Chardonnay Blanc de Blancs Premier Cru Cuvee Fleuron shows just how much extended time on the lees (in this case 60 months) can shape a wine. This is the deepest and most textured Champagne in the Gimonnet lineup. Chamomile, mint, pears, white peaches and almonds all flesh out beautifully in the glass. The Fleuron is generous and inviting as it fills out in all directions. This is a hugely inviting wine from Gimonnet. Disgorgement date: May 3, 2012. Anticipated maturity: 2012-2021." ~ AG
Vinous Media 93
"The 2006 Brut Chardonnay Blanc de Blancs Cuvée Fleuron brings together all the best qualities of the house style. Rich, layered and expressive, yet with tons of mineral cut, the 2006 Fleuron has it all. Honey, almonds and dried flowers add nuance as this rich, broad-shouldered Champagne opens up in the glass. The Fleuron is a blend of fruit from Chouilly, Cramant, Cuis and Oger that spent 72 months on its lees. This bottle was disgorged in January 2013. - vinousmedia.com (Nov 2013)"
Stephen Tanzer 93
"(aged for 60 months on its lees and disgorged May 3, 2012): Light gold. Pungent, mineral-accented citrus and pit fruit aromas, with sexy mango and floral nuances. Concentrated, spicy and smooth in texture, offering pliant peach, pear and lemon curd flavors and a bracing mineral nuance. Finishes impressively deep and very long, with a taut citrus zest character and lingering floral notes. - Josh Raynolds - Tanzer (Nov/Dec 2012)"
Wine Spectator 90
"Delicate overall, featuring vivacious acidity that imparts a lively bounce to the hints of poached apple, walnut, white peach, lemon zest and chalk, with a clean, mineral-tinged finish. Drink now through 2020. –AN - Spectator (Dec 2013)"
The 2006 Fleuron is 100% Chardonnay, 36% of which is from the Grand Cru of Chouilly, 39% from Cramant Grand Cru, 17% from Cuis Premier Cru, and 8% from Oger Grand Cru. The wine saw no oak, and spent 72 months sur latte.
Pierre Gimonnet & FilsView all from Pierre Gimonnet & Fils
Region: Côte des Blancs
Premier cru sites in Cuis and Mareuil-sur Aÿ
Grand crus in Cramant , Chouilly, Oger, Vertus, Aÿ,
Total vineyard holdings: 28 hectares
Annual production: 20,000 cases
Vines: 98% chardonnay, 2% pinot noir
Pierre Gimonnet & Fils (CUIS)
Didier Gimonnet is the second generation of growers to direct this superb estate, with 28 hectares of holdings in grand and premier cru villages, predominantly in the Côte de Blancs. The winery is in the premier cru village of Cuis where Didier's family has been growing grapes since 1750. Pierre Gimonnet, Dider's Grandfather, started bottling estate champagnes in 1935. In addition to the 13.5 hectares in Cuis, Gimonnet owns 11 hectares of chardonnay vines in the grand cru villages of Cramant and Chouilly, plus another hectare in Oger and two in Vertus. Gimonnet also owns half a hectare of pinot noir, split between the grand cru of Aÿ and 1er cru of Mareuil-sur Aÿ
The high percentage of old vines at this estate sets it apart in a region suffering from a plethora of very young vineyards. Seventy percent of Gimonnet's holdings are over 30 years old, of which some forty percent are over 40 years old, with 100+ year old vines in the lieux-dits of Le Fond du Bateau, planted in 1911, and Buisson planted in 1913, both in the Grand Cru village of Cramant.
"Cramant," says Gimonnet, is "very expressive and round;" Chouilly is similar in style but slightly less concentrated; Cuis is much more "neutral, acid, fresh, aerial:" this north-facing village is the coolest in the Côte des Blancs. These are sappy, crunchy, refreshing champagnes of acupuncturally tonic qualities with lingering, salty purity.