Peter Liem, Peter Liem Champagne Guide, March 2011

As usual, this contains a majority of chardonnay from Chouilly (45 percent), which is immediately noticeable in the wine's roundness and forward fragrance. Twenty percent of it is from Cuis, giving it acidity and freshness, while the remainder is from the grand cru villages of Cramant and Oger. It's very sleek and focused despite its creamy richness, anchored by a firm spine of acidity and a pure, incisive chalkiness, and with its long, energetic flavors, it's already showing well now as a young, fresh champagne. At the same time, its harmony and vivacity suggests that it should develop well with additional time in the cellar.

91 points,

Robert Parker's Wine Advocate, November 2011

The 2006 Brut Cuvee Gastronome shows terrific energy in a weightless, pure style that is very appealing. White flowers, white peaches, mint and minerals flow gracefully from this focused, articulate Champagne. The blend is 45% Chouilly, 19% Cramant and 16% Oger (all Grand Crus), along with 20% Cuis, a Premier Cru. This bottle was disgorged on April 5, 2011. Dosage is 7.5 grams per liter. Anticipated maturity: 2011-2016. - Antonio Galloni

92 points,

Stephen Tanzer's IWC, October 2011

Light gold. Vibrant, deeply fruity aromas of melon, nectarine and orange. Sweet citrus and honeydew flavors offer impressive depth and energy, picking up chalky minerality with air. Finishes with energetic lift and a lingering echo of sappy orchard fruits. Offers a happy marriage of power and finesse.

91 points,

Wine Spectator, December 2011

Taut and springy, with finely detailed texture and acidity and layered flavors of fresh-cut flowers, lemon zest, ripe Fuji apple and licorice that show a light chalky, minerally undercurrent. Ends with a vibrant, mouthwatering finish. Disgorged April 2011. Drink now through 2021. -AN

About Winery

With a little over 20 thousand cases made per year, Pierre Gimonnet is the largest producer in Terry Thiese's portfolio of grower champagnes. This is peanuts when compared to the production quantites of the grand marques yet among the houses that he imports, Gimonnet has achieved broad brand awareness among champagne enthusiasts in the States.

Like many older grower champagnes firms, the Gimmonets were forced to make wine themselves due to the collapse of the Champagne market between 1910-1930. Due to the lack of demand, the big houses curtailed their fruit purchases leaving growers with no way to sell their fruit. Gimonnet, like many others including Pierre Peters and Gaston Chiquet, turned to making their own wines and selling them locally and in Paris to make ends meet.

Located in the Cotes des Blancs, the Gimonnet family has extensive holdings among the grand crus of Cramant, Chouilly and Oger. However, the foundation of their vineyards lies in village of Cuis, a premier cru site that many critics think should be elevated to grand cru status. The estate prides itself on blending chardoanny from all their vineyards so there are no grand cru bottlings to be had.

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