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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.4 pts. and median of 92 pts. in 9 notes) - hiding notes with no text | | | Tasted by LW31 on 7/11/2023: Hmm, not a great showing tonight. A rather burly and gruff wine. Not showing energy and drive his wines usuallh have. Perhaps needs more time? (231 views) | | | Tasted by MC2 Wines on 1/7/2020: Another Year, Another Napa (aka Winter in Wineland IV); 1/5/2020-1/11/2020 (Napa/Sonoma California): One of my favorite growers and hard to find the single vineyards with age so Manny gets his mark-up and he totally deserves it. This is a wine that impresses (me, not clear about the others). I preferred it to the '02 DP. It's more of an apple, crisp, smooth, style. Drinking super well. Better than I thought. (2026 views) | | | Tasted by gilrbo on 7/7/2017: Enjoyed for aperitif with friends, no TN. I think it needed some air to show its full potential, in particular to clean up the nose. Lovely anyway. (1973 views) | | | Tasted by Hugo Lanteigne on 2/18/2017: 100% pinot noir. Un autre vin prit pour la fête des amoureux! J'avais quelque doute face à ce vin, ayant lu sur certains blogues qu'il pouvait y avoir des notes oxydatives mais il n'en fut rien. Un très beau champagne riche, fin, sur des notes classiques briochés. Bulle très fine, pas trop abondante, avec une bouche qui à du volume mais sans sensation huileuse, cela garde beaucoup de fraicheur. Très bon champagne sur son début de plateau, qui a fait fureur sur le foie gras! (2016 views) | | | Tasted by salil on 6/6/2016 & rated 92 points: Awesome Champagne, really intense and powerful with a blast of ripe red berried fruit, apples, and citrus up front, and turning more yeasty and stony on the back end. There's great balance here with bright acids and effervescence giving it good lift, and impressive length. (2386 views) | | | Tasted by Seth Rosenberg on 6/6/2016 & rated 92 points: Not what I was expecting, given the 08 C-T wines, this is quite ripe and not massively structured. Huge ripe nose of cherries (red and maraschino), yeasty, big spice and ginger, red berries, cider. Some apples, minerals. The mousse is soft and the wine is winey and ripe, showing some lemon curds and rind and red berries. Almost sweet. A powerful wine based more on strong flavors than acid and structure. Not as impressive to me as the spectacular 08's, but still excellent. Nose - 5-5.5/6, Palate - 5/6, Finish - 4.5-5/6, Je ne Sais Quoi - 1-1.5/2 = 15.5-17/20. (3232 views) | | | Tasted by Eric Guido on 12/15/2015 & rated 93 points: The nose was intense with ripe stone fruits, ginger spice, floral tones and a hint of citrus rind. It was rich on the palate, contrasted by fine bubbles and zesty acidity with notes of yeast bread, tart apple, and minerals. The finish was long and mouthwatering, showing tart stone fruits and lingering minerality. (2060 views) | | | Tasted by LW31 on 11/8/2015 & rated 93 points: Fantastic, complete wine. Beautiful energy, lift. Distinctly soil and core of pure fruit. Exciting. Can't wait to see how it develops. (1165 views) |
| Chartogne-Taillet Producer Website
Region: Montagne de Reims
Cru sites in Merfy, Chenay and Saint Thierry
Total vineyard holdings: 11.68 hectares
Annual production: 6,700 cases
Vines: 50% pinot noir, 40% chardonnay, 10% pinot meunier
Chartogne-Taillet (MERFY)
The vineyards of Merfy, seven kilometers north of Reims, lie on the southern slopes of the Massif de Saint-Thierry in the Montagne de Reims. These slopes were planted shortly after the arrival of the Romans and monks of the neighboring Abbey of Saint-Thierry expanded the vineyards in the 7th century. By the 9th century, the vines surrounding the abbey represented the single largest concentration of vines in Champagne and the wines from Merfy earned a great reputation and found their way to the Royal table.
Today, Chartogne-Taillet remains the only RM producer in the village and under Alexandre Chartogne’s guidance, the wines of Chartogne-Taillet are some of the most sought-after Champagnes being produced. Alexandre worked with Anslem Selosse, who he describes as “my wine father”, returning home in 2006. The first wine that he produced was the 2006 vintage of Les Barres, a very special parcel of ungrafted Meunier, planted in 1952. The soil in this parcel is sand for almost 3 meters before the roots reach the chalk bedrock, allowing the vines “to live in two environments”.
In 2007 Alexandre assumed control of the entire estate. In the early years, Alexandre experimented with lots of different vessels for fermentation and elevage, including amphorae and concrete eggs. Watching the wines, vineyards and Alexandre himself evolve over the last 10 years has been extraordinary.
“When I think back to my ancestors, I think that they knew what they were doing. There was nothing bad in the vineyards and the wines were made in oak. This is my direction after many years of seeing other things and watching the wines develop.” Says
In the vineyards, Alexandre does not follow any certifications; his goal is “to respect the soil populations as much as I can”. His work is followed by Claude and Lydia Bourguignon, the two foremost experts on soil microbiology. “I do not use chemicals, herbicides, insecticides … and plough half of my vineyards with my horses. Most of the work is made by hand, but … no certification.” Sheep and Chickens are used for fertilization and focus is put on the health of the soil as Chartogne believes that the transmission of terroir comes only though careful work in the vineyard. Horses are kept on the property and used for ploughing and a majority of the work in the vineyard is made by hand.
After careful selection and harvest, the wine is pressed in a 4,000kg pneumatic press. Fermentation is especially important at this address: “Everything is fermented with native fermentation in my house. The second fermentation have also native but selected inside my vineyards. I have my own yeasts. But for the first (alcoholic) fermentation, it’s always 100% native from the vineyards, without pied de cuve” says Alexandre. In a region where neutral base wines and clarity was favored over the heterogeneity that comes with native yeast fermentation, this philosophy is still at odds with the majority of producers in Champagne today. Fermentation is done mostly in wood: 228 liter barrels with some 600 liter French Oak. There is still stainless steel at the estate and reserve wine is held in large underground concrete tanks, but Alexandre is building a new cellar to store more oak and moving to this medium for his primary mode of elevage and fermentation. Normally base wines are aged for 9 months before assemblage and tasting. “Malolactic is part of the wines” Alexandre says. “The wines from my village makes it (malo) all the time, so (I am) malo friendly”.
Starting with the very first year back at home, Chartogne was experimenting with special, single parcel bottlings. Today, he produces wines from 8 different parcels: Les Barres, Beaux Sens, Le Coarres, Couarres Château, Heurtebise, Orizeaux, Les Alliées and Chemin de Reims. In each parcel a different variety planted, but Chartogne is adamant about the variety not being important. “It is the soil and the place that is most important. The variety is just the transmission of the feeling of that place” says Alexandre. In addition to the very small production parcelle wines, he produces a Rosé, which he considers to be the wine that carries the biggest imprint of the winemaker, as well as a non-vintage called Saint-Anne, which expresses the different terroirs of Merfy. Ste. Anne is a village wine, and an excellent lesson in just how fine wine from “cru normal” made with expertise and care can be.
“I wasn’t surprised when Alexandre assumed the estate, and I wasn’t surprised that he was ambitious. What did surprise me, and continues to surprise me, is that he is the most passionately curious vigneron I know, not only in Champagne, but just maybe anywhere. He is pursuing something that doesn’t take the form of accolades though these will surely come—and hardly even asks for answers. It’s a quest for a kind of immersion, an unquenchable desire to experience.
I believe that Alexandre Chartogne is the most exciting young producer in Champagne. And I also believe he drank from the fountain of wisdom when he said to me, “I do not feel good when I’m sure about something.” Because that’s how you measure the hunger in a man’s soul.”
-Terry TheisePinot 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.Orizeaux 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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