# Grande Réserve Brut (NV)

- **Producer:** Champagne Devaux
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir, Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €34
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** peach, apricot, blossom, lemon, brioche, butter, toast, biscuit, honey, hazelnut

## About this wine

Founded in 1846 by brothers Jules and Auguste Devaux, Champagne Devaux is a historic house located in the Côte des Bar region of Champagne. For much of its history, the estate was famously steered by three consecutive energetic widows, most notably Claude-Joseph Devaux. Today, the maison operates as part of the Union Auboise cooperative, representing growers committed to sustainable viticulture across key sub-regions. The flagship Grande Réserve Brut exemplifies the house style, relying heavily on Pinot Noir sourced from Kimmeridgian limestone soils of the Côte des Bar alongside Chardonnay from Montgueux and the Côte des Blancs.

## Interesting facts

- Devaux was historically led by three consecutive widows, giving it a unique heritage in Champagne.
- Former Krug Chef de Cave Eric Lebel dubbed Devaux the Krug of the Côte des Bar due to its oak-aged reserves.
- Aged for 36 months on lees, this Champagne far exceeds the standard 15-month legal minimum requirement.
- It is selected and served by the glass at Madame Brasserie on the first floor of the Eiffel Tower.

## Food pairing

The combination of high natural acidity, fine carbonation, and rich texture from prolonged lees aging enables this sparkling wine to cut through creamy sauces and rich fats while refreshing the palate. The structure provided by Pinot Noir pairs seamlessly with earthy game birds and tender white meats, while Chardonnay brings lightness that compliments delicate seafood and goat cheese.

## Wine making process

Crafted exclusively from first-press juice (cœur de cuvée), this Champagne undergoes primary fermentation in temperature-controlled stainless steel vats followed by 100% malolactic fermentation to soften acidity. The blend includes approximately 25% reserve wines, half of which are matured in large oak casks (foudres) to add depth. Secondary fermentation takes place in the bottle, where the wine matures on its lees for a minimum of 36 months—more than double the required legal minimum. After disgorgement, the bottle receives a balanced dosage of 9 g/L and rests an additional three to six months prior to release.