Gremillet Cuvee Evidence Brut NV

Gremillet Cuvée Evidence Brut NV is a gastronomic Blanc de Blancs Champagne made from 100% Chardonnay, vinified and aged in oak to give a richer, more vinous and complex style while retaining freshness. A masterful blend of four vintages, this exceptional Champagne is crafted exclusively from the finest cuvée—the purest first press of the grapes. Made from a meticulous selection of top-quality Chardonnay, it undergoes both alcoholic and malolactic fermentation in oak barrels for six months, adding remarkable depth and elegance.

Critic tasting note:

"Lemons, honey, toast and almonds on the nose of this tangy but lightly honeyed Champagne. It’s lemony and lightly toasty on the palate, with lively bubbles. Chardonnay. Drink now." - James Suckling

Terroir and winemaking

The Chardonnay comes from selected plots around Balnot‑sur‑Laignes in the Côte des Bar, on Kimmeridgian limestone and clay that bring both ripeness and a marked mineral backbone. The base wines undergo alcoholic and malolactic fermentation in oak barrels for about six months, then the Champagne is aged a minimum of four years on lees before disgorgement, it develops a refined complexity and beautifully integrated character. Dosage is at Brut level (around 7 g/l), using a liqueur d’expédition made from fully matured Champagne from the estate, imparting an extra layer of sophistication and harmony.

Tasting profile

The wine shows a pale golden color with silvery highlights and a creamy ring of fine, persistent bubbles. The nose is complex and inviting, with white flowers and exotic nuances overlaid by green and stone fruits, lemons, honey, almonds, sweet spices, vanilla, warm biscuit and a gentle oaky touch. On the palate it is immediately seductive and well‑balanced: both lively and mellow, with juicy fruit, creamy texture, notes of licorice, vanilla and buttery brioche, and a long, harmonious, slightly toasty finish.

Character and food pairing

Within the Gremillet range, Cuvée Evidence is positioned as an atypical, vinous, oak‑influenced Blanc de Blancs designed more for the table than as a simple aperitif. It pairs especially well with rich seafood (lobster, scallops), creamy poultry dishes, veal in sauce, or aged hard cheeses, where its combination of freshness and oak‑driven complexity can really shine.