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Devaux : D Millésimé 2009

Devaux : D Millésimé 2009

- White
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£350.00 Incl. VAT & DP
£58.33 / Unit
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Devaux : D Millésimé 2009

A refined and crystalline vintage champagne by Devaux

The estate

Founded under the impetus of two brothers, Jules and Auguste Devaux, the Devaux Champagne House remained a family-owned estate from 1846 to 1987, the year in which this priceless heritage was passed on to the Union Auboise, which has now become the "Groupe Vinicole Champagne Devaux".

The vineyard

Thanks to a partnership with more than 100 partnering winegrowers, the Devaux Champagne House has developed over the years a unique approach in the Champagne region, sustainable viticultural practices throughout its vineyards. Made from exceptional vineyards, Devaux champagnes enhance two of the Champagne region's leading grape varieties, the Pinot Noir from the Côte des Bar, which is round and powerful, and the Chardonnay from the Côte des Blancs and Montgueux, which is fine, elegant and fresh.

The plot-based champagnes, grouped together under the same name - the D collection - are renowned for their purity and their authentic expression of the house's know-how.

The wine

The 2009 D Millésimé champagne by Maison Devaux is made from a rigorous selection of vineyards located in the Côte des Blancs and the Côte des Bar.

Vinification and ageing

Alcoholic fermentation in temperature-controlled stainless steel tanks precedes partial malolactic fermentation (60%). Aged for a minimum of 10 years in the cellar. Disgorged at least 6 months before being put on the market. The dosage is 6 g/l.

The blend

The 2009 D Millésimé is a blend of Pinot Noir from the Côte des Bar (48%) and Chardonnay from the Côte des Blancs (52%).

The tasting


A sun-kissed vintage that is reflected through a bouquet of intense fruit and brioche fragrances.


Full and generous, this champagne reveals refreshing fruity aromas on the palate. The finish is persistent, with notes of white fruit and citrus.

Food and wine pairing

This vintage champagne will pair with scallops, fugu or capon.


For an optimal tasting experience, serve between 8 and 10°C.