Damien Hugot Grand Cru Brut Blanc de Blancs Champagne

This is a rather extraordinary grower-producer blanc de blancs that expertly straddles the line between creamy opulence and razor-sharp focus. It has rich citrus, white peach, and Granny Smith apple fruit, creamy brioche notes, and vibrant minerals. In short, this is what you would pay the big bucks for, but thanks to the direct import pricing, you don't need to. If you could use another great grower Champagne to add to your lineup (and we all could), don't miss this.

By bringing this grower-producer into the fold of our Direct Import Champagnes, buyer Gary has completed a vision of K&L carrying Chardonnay from every Grand Cru village in the Côte des Blancs—an incredible feat! Damien Hugot grows this prized varietal on 50-year-old vines from just eight hectares in the northern villages of Chouilly and Cramant, with vineyards that include the renowned Mont-Aigu. This racy blanc de blancs will age beautifully and reward patience. Drinking now, there is the expected chalky minerality but also a richness through the palate that belies its 7g/L dosage, with brioche notes and a hint of nuttiness. Impressive.

Damien Hugot continues to stun us with his latest releases. This one has a pretty nose of light minerals, lemon cream and pear tart. On the palate, it is quite a bit richer, with some mineral "tang" on the finish. There are creamy flavors of lemon curd, (light) nuttiness, and a little chalk. Rich but not overly so! The deep-rooted vines in his vineyards help to bring up the acidity from the soil, resulting in a lingering (and balanced) minerality on the long finish. I've been buying magnums of it.

One of my favorite blanc de blancs in the store! Elegant and creamy with gentle acidity, it has great depth and a long finish, with just a touch of brioche and lots of white flower aromas and orchard fruit flavors. A pure joy to drink on its own, it's so balanced and well put together. Absolutely love it!

This blanc de blancs opens with a nose of cream and toasted brioche before flowing elegantly into stewed pear with a touch of citrus pith and a nice, chalky edge. On the palate, I get a wonderful grapefruit dominance up front and salted citrus rinds that then burst into flavors of fresh apricot, and finally finishing with pear skins and gentle acid.

This is no ordinary brut sans année. I tasted this with Damien at the maison this May, and three times this week, and I was impressed by the generous, creamy, white fruit character of the wine. This wine is entirely fermented in large oak barrels, and comes from vineyards tended to like a vanity garden. It is composed of 70% Chouilly Grand Cru and 30% Cramant Grand Cru, with 30% reserves from his solera-style foudre of older vintages. The back end not only has the chalk that one would expect but also a very nice chestnut flavor. This is top-class blanc de blancs, and no one that enjoys this style should miss it given the extraordinary price.

The concentration here from this wonderful bottle is owed partially to vineyards planted back to the 60s. On the nose, candied citrus, baking spices, & honey cake. The chalky northernly site comes out on the palate in a firm minerality backbone and citrus vein continued from the nose. The foudre/solera usage here makes for a wine that has a ton of complexity and coveted Champagne nutty character.

What a fantastic wine! It’s an attractive, medium-intensity yellow color that bounces with life when you pour it into a glass. Loaded with ripe yellow pear, vibrant golden apples, and lemon confit on the nose, your mind will want to wrap itself up into a scarf and dream of autumn with red and yellow leaves dancing in a swirling breeze. Biscuit, buttered baguette, and fresh-from-the-oven brioche round out the lees characteristic of this wine made by a family whose savvy has been passed down by 25 generations. The acid, marled with limestone and finesse, is balanced and nuanced, creating a beautifully refreshing wine. You’ll want it by itself and for apéritif with some potted meats, mousses, and cheese. Or you’ll want to pop it open just after you’ve taken that roasted pork leg out of the oven, crispy skin snapping and crackling at the table.

To offer another Grand Cru direct import is very exciting and Damien Hugot does not disappoint in quality and flavor profile! The nose is rich with brioche and golden apple aromas, and finishes with a balance of weight and a nice zing of lemon zest on the chalky finish.