Champagne Delamotte

Champagne Delamotte

Champagne Delamotte is a prestigious Champagne house located in the village of Le Mesnil-sur-Oger in the Côte des Blancs region of Champagne, France. The history of Delamotte dates back to 1760, making it one of the oldest Champagne houses in the region.
Delamotte is closely associated with the renowned Champagne house Salon, and both are owned by the Laurent-Perrier group. The vineyards of Delamotte are located in some of the most prestigious Grand Cru and Premier Cru villages in Champagne, including Le Mesnil-sur-Oger, Oger, Avize, and Cramant.

History

When François Delamotte – a vineyard owner in Reims – founded the House in 1760, could he ever have imagined that his champagne would still be gracing our tables three centuries later? Hidden away in the heart of the Côte des Blancs, in Le Mesnil-sur-Oger, Delamotte continues the tradition started by its founder. Champagnes produced with bold simplicity. They owe their subtlety to the Côte des Blancs. This terroir draws forth a rich balance from the powerful, airy Chardonnays.

Terroir

Champagne Delamotte comprises grapes harvested from four of the most hallowed villages in the Côte des Blancs : Le Mesnil-sur-Oger, Avize, Oger and Cramant, all classified as 100% Grand Cru. This is the heartland of the Côte des Blancs, whose ancient chalky soils allow the chardonnay grape to express its true vivacity and freshness.
Unsurprisingly, Le Mesnil-sur-Oger takes centre-stage, with its incisive minerals, lissom purity and fine white line of salt. Elegant, upright Avize refines the warm, generous fruit of Oger, while Cramant leaves its diaphanous, chiffon trail of smoke and silk. Chouilly harmonises and lengthens the blend, while Oiry quietly yields its sensuous curve and delicate, lacy acids.

Savoir-Faire

The grapes from each parcel of vines are pressed gently and slowly in a Willmes press, and only the finest fractions selected. Vinification tales place as always at carefully controlled temperatures in stainless steel tanks, followed by full malolactic fermentation. After the prise de mousse, the wines are held sur lattes in Delamotte’s cellars for over six years, to allow the wines to meld and mellow, gaining aromatic and structural complexity from the long, slow refining process of autolysis.

In the run-up to release, the bottles were riddled by hand over several months, culminating in final disgorgement in spring After prolonged lees ageing, dosage is discreet as always forj balance and longevity.

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