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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 81 notes) - hiding notes with no text | | | Tasted by glou.sf on 3/16/2024 & rated 93 points: Bright nose with fruity notes, peach, minerals, and quite little autolytic character. Good acidity on the palate with orange flavors, lemon, citrus zest, herbs, and a bit of stone fruit. Good finish. Very nice wine but it suffered significantly from being poured next to the 2014 Ursules which was on a completely different level. This had more fruit but overall it was just less interesting. (462 views) | | | Tasted by rocknroller on 3/7/2024 & rated 93 points: Zuni Cafe Chicken Night (Brad's Place, St. Paul, MN): Light gold color. Drank a couple glasses over an hour plus. Fresh with bright fruits, pear and cherry, crystalline minerality, lifted and precise, as it takes on weight and more toast shows over time. I like Craig's word of regal, sums it up nicely. 93(+)pts. (569 views) | | | Tasted by chablis28 on 3/7/2024 & rated 93 points: Brad's Winner Winner Zuni chicken dinner night. BB,KB,ML & I. Kevin's btl This is an interesting contrast to the NV Charles Krug BdB. More nervy & serious. A bit more standoffish but very impressive. Complex and likely gets even better with another year or 3 of btl age. Regal & formidable. What a fun flight! (610 views) | | | Tasted by vindictive on 11/23/2023: Beautiful, aged character. Bronze color in the glass. Soft mosse. Apple, Carmel, chocolate and toast notes. Absolutely lovely. (682 views) | | | Tasted by glou.sf on 8/27/2023 & rated 94 points: Very pleasant nose with notes of lemon, lots of minerals, apple, chamomile, and just a hint of brioche. Nice acidity with more lemon flavors, grapefruit, a bit of riper fruit, and minerals / crushed rocks. Nice finish. This is a lovely wine that has aged quite well. (1031 views) | | | Tasted by Aravind Asok on 8/12/2023: Pop and pour. Same disg info as prev btl. and similar notes. Final btl, but given what these sell for now, I had a hard time popping this. Oh well, excellent, but I'm sad to be priced out (which means, emphatically not $200+/btl excellent). (797 views) | | | Tasted by KeithAkers on 5/1/2023 & rated 93 points: A night at the office (RL Restaurant, Chicago IL): The nose is open-knit and highly expressive with deep tones of warm dough, red apples, fresh bakery notes, lemon peel, red berries, baking spices, pears, and some brioche. This leans more autolytic than the 16 Les Ursules did, but it is also in full harmony on the nose. The Medium bodied feel is silky and satin with integrated, high acidity. This is drinking in a beautiful spot. There is a lot to love as it shows off all sorts of elegance and refinement with a delicious undercurrent of autolytic notes. (832 views) | | | Tasted by Diane (LI) on 1/7/2023: Subdued with pear and citrus. Quiet and lovely. (1420 views) | | | Tasted by Ghoulardi on 12/23/2022 & rated 92 points: V 2014, disgorged 2016. The oldest Val Vilaine I've had. Excellent intensity and depth, and beginning to show some evolution to the otherwise quite primary palate. Much more brioche and cream than you see in the fresher bottles. Good but not revelatory. Wish I had waited longer. (1198 views) | | | Tasted by Aravind Asok on 10/1/2022: V.14 disg Apr 2016. So good. Notes from Day 2 open. On the nose: melon, peach, soft vanilla and coconut cream. On the palate: soft mousse, amazing density, melon rind, cream. A stunning wine with even this age. (1636 views) | | | Tasted by nphase on 5/21/2022 & rated 92 points: nothing like the last bottle (1492 views) | | | Tasted by Satoshi Nakamoto on 4/13/2022 & rated 90 points: A bit lost in the lineup, so no detailed notes. As usual with CeddyB, it was pleasant, but not the most inspiring bottle. Felt it was simple and enjoyable (I remember it being pretty lean), but certainly not worth any sort of secondary cost or special pursuit. I'd put this around $60-70 max. (1746 views) | | | Tasted by Richard P Howden on 3/8/2022 & rated 92 points: Tart lemon apple nose suffused with herbal elements, just a little brioche. Tasty palate with more lemon and almonds, long mouthwatering finish. Delicious, sharp but not overly so, but also not very complex. Light delicate mousse. (1475 views) | | | Tasted by nphase on 11/21/2021 & rated 88 points: This bottle was like drinking lemon juice with razor blades and brine. And I usually love the racier bottles. (1786 views) | | | Tasted by AllRed on 10/9/2021 & rated 95 points: Pale youthful color with a lingering mousse. Apple dominates the fruit, with dough and toasted qualities as well. Fine bead. Red apple and pear, lemon curd and dough flavors. Bright underlying acidity. Gorgeous. (VM) (1765 views) | | | Tasted by Vino Me on 10/9/2021 & rated 94 points: 100% Pinot Noir from 39 year old vines. Pale white color. Crisp apple and tart lemon curd notes. Very focused with well balanced acidity. 94 points (1507 views) | | | Tasted by Seafoam Manor on 8/7/2021 & rated 93 points: Noticeably less vigorous mousse, but not in a way that is unexpected, give the lower pressure house style. Boldly flavored with a mix of slightly baked orchard fruit and, citrus and white raspberry. Light spices and brioche add a warmer feel that rounds out the wine. Delicious now, but shows no sign of slowing down, although I have some concern about the mousse with extended aging. That said, I had an '08 a couple years back and it was pretty spectacular. (1634 views) | | | Tasted by bps2266 on 1/1/2021: a bit more mousse than the last bottle but otherwise consistent profile compared to my previous note. nose and palate with yeast, cherry, coffee, and apple components shining through in a well balanced and supple champagne. (1642 views) | | | Tasted by hargy on 12/22/2020 & rated 93 points: vibrant and very alive - lovely champagne that may just get better (1535 views) | | | Tasted by bps2266 on 10/9/2020: light mousse disappears quickly and leaves scant tiny bubbles. light gold. nose with cappuccino and soil. medium bodied with subdued but present acidity. fruit here is rich and deep. green apple, cherry, coffee grounds, and stone flavors. opens the secondary notes with air. pleasing sour finish. (1668 views) | | | Tasted by finediningnyc on 5/23/2020 & rated 94 points: Always and forever my favorite grower. Here, his entry level bottle from 2014 vintage. Always single vineyard, single variety and single vintage. Wonderful intensity and really solid complexity. Baked pears and golden apples, spices and flowers. Finishes with very good length and depth. Never ceases to impress. (2095 views) | | | Tasted by mye on 5/15/2020: Excellent producer, and this 'entry level' bubbly is no slouch. Delicious orchid fruit, bright acidity, a hint of strawberry. Pure, focused, and floral. Just excellence in a bottle for a rather affordable price. (2039 views) | | | Tasted by vindictive on 12/22/2019: beautiful again, improves with air. A hint of matchstick / Meursault this time. Really excellent, vinous champagne that is an good choice for the usual pairings (salt, fish, gougeres..), but also more substantial food (2051 views) | | | Tasted by Charlie Carnes on 11/5/2019 & rated 95 points: I got to sit and enjoy these two bottles two nights in a row. I was struck by the delicious fruit. It was white bitter peach and lemon, with an ever-so-slight hint of rosé fruit, like the edge of strawberry. It was generous in the mouth and impressed on the swallow. Frank Murry says it better than I when he calls a slight hint of honey on the backside. It is really terrific Champagne! (2420 views) | | | Tasted by bags on 10/27/2019: let it open for 1/2 an hour in the bottle and a few minutes in the glass and it becomes something pretty special. (1957 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Roses de Jeanne / Cédric Bouchard Producer website
Domaine Cedric Bouchard
Cedric Bouchard is an enthusiastic and talented young grower who established his own Champagne House, Roses de Jeanne in 2000. At the time he started out as the smaller owner to produce his own label, with a total 1.09ha under vines. He has since emerged as one of the most promising, small Champagne producers, based in Aube.
Centred on the Medieval city of Troyes, and well on the way to Burgundy, the Aube is a completely autonomous area, its Champagnes shaped by the distinctive clay limestone soils and , of course by the warmer microclimate. This is Pinot Noir country, and in the enigmatic and almost Byronic Cédric Bouchard it may well have found its champion. Youthful ideals have prompted Cédric to eschew the methodology of his family and to set out on his own, practising a viticulture which is in essence (although not formally certified) bio-dynamic.
There are two ranges; the Inflorescence wines are made from vineyards owned by Bouchard's father, while the Roses de Jeanne wines are made from vineyards Bouchard owns himself. In 2012, however, Bouchard assumed full control of his father's vineyard and retired the Inflorescence brand. When those wines come to market next year or the following year, all of the wines will be sold under the Roses de Jeanne label.
The cuvées include: Two Blancs de Noirs Brut (100% Pinot Noir): Les Ursules and Prelle from a densely planted, very low-yield single Pinot parcels and Inflorescence (from several small parcels of Pinot Noir), a Rosé de Saignée, Le Creux d'Enfer (100% Pinot Noir), La Bolorée (100% Pinot Blanc) and La Haute-Lemblée, Blanc de Blancs (100% Chardonnay).Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Côte de Val Vilaine On weinlagen-infoFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comChampagne Le Champagne (Le comité interprofessionnel du vin de Champagne) | Grandes Marques & Maisons de Champagne (Union des Maisons de Champagne)
France - When it comes to wine, France stands alone. No other country can beat it in terms of consistent quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them. Click for a list of bestselling items from all of France.
Sub-Region:
Champagne - The French region of Champagne (including the cities of Rheims, Épernay, and Aÿ) was the first region in the world to make sparkling wine in any quantity. Today, the name of the region is synonymous with the finest of all sparkling wines, and wine-making traditions of Champagne have become role models for sparkling wine producers, worldwide. Surprisingly, the region of Champagne is now responsible for only one bottle in 12 of all sparkling wine produced. Styles of champagne range in sweetness ranging from an extra brut or brut 0, to the basic brut to demi sec to doux; some houses produce single vintage champagnes and others produce non-vintage (or incorporate wines/grapes of multiple vintages), often to preserve a specific taste; combinations of grape varietals; and colors, including a rosé. There are several sub-appellations, including the Valley of the Marnes river running from Épernay west, Massif de Saint-Thierry north and west of Rheims, Valley of the Ardre, the Mountains of Rheims (between Rheims and Épernay), Côte des Blancs, Côte de Sézanne, and Côte des Bar in the South. Champagne wine only uses three grape varietals (cépages): Chardonnay, Pinot Noir, and Pinot Meunier.ChampagneThe vineyards of Champagne on weinlagen-info |
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