Champagne Diebolt-Vallois
Champagne Diebolt-Vallois
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Fleur de Passion

Fleur de Passion is the jewel in the range from the house of Diebolt-Vallois. Fermented and aged in barrels, it is only made in the very best years.

Appellation: Champagne

Varieties used: 100% Chardonnay, Blanc de Blancs

Terroir: The grapes come from 7 or 8 plots of old vines planted on hillsides - especially the fields known as Les Buzons - in the village of Cramant (village classed 100% Grand Cru). These vines are all over 40 years old and many of them are 60 years old or even more. Yields are low. The soil consists of a thin layer of earth over a chalk base. The overall exposure is to the East-South-East.

Vinification: Alcoholic fermentation takes place in barrels. Malolactic fermentation, filtration and fining are all avoided. Anything which might stress the wine is proscribed, so that the terroir can express itself as fully as possible. The wine is aged in burgundy 1-wine barrels. This is a "old style", traditional champagne.

Dosage: 6-8 g/l

Serving temperature: 9°C in summer, 10-11°C in winter
Decant15 minutes before serving to show this wine off to its best.

Tasting notes

Richard Juhlin - 8,000 Champagnes:
96 pts (2008) - 93 pts (2005) - 93 pts (2004) - 95 pts (2002)
92 pts (2000) - 94 pts (1999) - 95 pts (1998)- 95 pts (1996)

Wine Spectator: 93 pts (2005)

Stephen Tanzer International Wine Cellar:
    93 pts (1998) - 92 pts (1999) - 93 pts (2005)
Sommeliers International : Wonderful moment of happiness (2006)
Gerhard Eichelmann: ***** (2004) - ***** (2005)
Decanter: ***** (vintage 2002)
Michael Franz (Wine Review Online): 95 pts (2002)
Vinum magazine - Dec. 2011: 19 /20 (2002)
Jacques Dupont - Le Point: 17½-18 (2005) - 17½ /20 (2004)
GaultMillau Wine Guide: 19 /20 (2004) - 19 /20 (2002)
Guide Revue du Vin de France:
        16½ /20 (1996) - 18½ /20 (2002) - 16 /20 (2005)

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Champagne Diebolt-Vallois Fleur de Passion
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Champagne Diebolt-Vallois - 84, rue Neuve - 51530 Cramant - France
Tel: +33 (0)326 575 492 - Fax: +33 (0)326 575 374 - Email:

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