The house was founded in 1760 by François Delamotte, most likely under the influence of his father-in-law, Antoine Burgundy, who was a Champagne producer in Ay. The house passed to his son, Nicolas Louis Delamotte, and then passed to Nicolas' widow. The French Revolution (circa 1789) caused some of the wealthy farmers in the region to flee into exile, and Jean-Baptiste Lanson was one such man. He returned to France to run Delamotte in 1854. Things changed in the early 1920s when Marie Louise Lanson inherited Delamotte and purchased Laurent-Perrier at the same time. Her son Charles managed the house until 1988, when Charles' older brother, Bernard de Nonancourt, bought Delamotte and brought it fully into the Laurent-Perrier group. At the same time, he bought Salon, and ever since Delamotte and Salon have been marketed as sister Champagne houses.
Delamotte owns only Grand Cru chardonnay vineyards, their estate fruit is about 70% of production, and chardonnay really defines their style.
Though Delamotte Champagne house has been producing since 1760, they have only been making this brut rosé since 1988.
This rosé is:
80% pinot noir
Interestingly, these varieties are co-macerated together-- a technique used by relatively few producers. Co-maceration gives the winemaker less control over the final product, but it also gives the wine a special congruent, integrated flavor that is almost impossible to achieve with post-ferment blending.
The rosé has a lovely, light salmon color (see the first photo in this post for an extreme close-up).
30% pinot noir (added for texture)
20% pinot meunier (added for flavor complexity)
At Delamotte they believe that to really express itself, chardonnay needs 6-10 years of aging. In this Brut, the chardonnay doesn't quite get that old, so the pinot noir & meunier are added to enhance the complexity of the younger chardonnay.
This is the good stuff. Their chardonnay-- being the nucleus of their entire estate production-- receives much love and care from the company. To make this cuvée they blend together 4 villages (Le Mesnil-sur-Oger, Oger, Avize, Cramant) in the Côte des Blancs-- all Grand Cru fruit. It spends 5 years on the lees, and is pretty ridiculous to drink, especially with seafood.
Champagne? Surely, you must....