Tasting Notes 5,000+ found

This wine is in such a great drinking window now that I'll be drinking my remaining bottles sooner than later. With medium golden color, some orchard fruit aromas and flavors and some yeasty and vanilla notes, this wine is not blockbuster, but so balanced. In general, I've been disappointed with the well-regarded 2006 vintage in Champagne, but this bottle hit the mark. My only nit is that the finish, while long, has a touch too much lingering sweetness. (220 views)

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Tasted blind. No detailed notes taken. This Champagne is all about finesse, like to drinking a cloud. Yet, it possesses sufficient acidity and tension to maintain balance. It exudes a very romantic character. While it may not be my preferred style, its greatness is undeniable. 94/95pts. (387 views)

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2 years since my last bottle and way more accessible this time with large Riedel somm red burg glasses. This needed 20 min in the glass to fully open up. Very well balanced with nice depth and finish. Quite tart. This is certainly in its prime with a decade plus left of optimal drinking. This still falls short of the 2002 Krug and Cristal. However, given the price difference, this provides way better value. Revisit 2025 (388 views)

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Nose of hazelnut, mushroom and marzipan.

Beautiful palate, with fine and elegant effervescence and dense juice with very nice acidity. The fresh mushroom dominates, but the whole remains elegant and terribly tasty. Very nice maturity with a complexity that appears with aeration, apple and pear baked in the oven, pastry and always this dominant mushroom. Great finish, creamy and elegant with a length of undergrowth.

Very beautiful champagne, which will gain nothing from being kept longer. (63 views)

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Eric served this Champagne of 3L in Maggie's BD party, together with other 16 bottles of wines, for total 18 persons. What a party! (728 views)

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Color of dark(er) golden straw. Definitely a color of aged champagne

Nose of Parmesan rind, salinity, and lemon zest

Taste of green apple, honey suckle, lemon zest, brioche, and a good streak of salinity. (581 views)

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rapid bubble stream. white gold, in color. chamomile, tangerine, tangelo, lime, peach, apple, yellow pear, spice, brioche, cream, nougat, chalk, mineral. lively citrus, cream, buttered toast, mineral, on the finish. (57 views)

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Absolutely stunning, world class rose. Bright strawberry and apple on the nose. Very fine mousse. On the palate, lots of texture, dry extract, and chalkiness. Acidity for days. Presents very dry, but not sure on the dosage. Long, lingering finish. Exceptional. (167 views)

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Just the GOAT for NV rose champagne under $100 (1822 views)

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2019 Base Q3 2022 disgorgement.

I love Billecart’s wines and I’ve been hearing nothing but good things about this release of the Brut Reserve. I found it to be austere.

Might’ve been shut down, to me it didn’t offer much. (1308 views)

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Parker 100 Pointer Lunch, tasted blind: Lovely nose of bruised apples, spices. Solid, but outshined by the 2004 Clos de Goisses. (1145 views)

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My 50th (from magnum) (1499 views)

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Pale golden very complex lots if brioche. Full bodied with fine bubbles and very long finish. (1057 views)

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"Rousseau is for drinking" (La Trompette): Although I wasn't thoroughly ravished, and don't normally love this house, I was definitely a fan of this wine. Some gentle lime and buttered toast on the nose, which broadened out to become incresingly mealy. Nicely evolved on the palate - more than I had expected, in fact - with a touch of vanilla, some salted caramel, and a soft fizzy finish reminiscent of lemonade. This mature, elegant wine was delightful start to the lunch. (967 views)

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Wasn’t terribly convinced by the Billecart. First impression was a nice sensation of richness on the nose, but then the high dosage hits the palate out of whack. But it was enjoyable for the middle 30 minutes once you ignore the sugar, there’s probably a good amount of PN in it to give some tannins and red fruit character. Dense and long. But then I left a glass to track through dinner and as it warmed it turned more and more oxidative and ended up smelling like sherry. (136 views)

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