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| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2014 (based on 7 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 7 notes) - hiding notes with no text | | | Tasted by RationalDenial on 6/29/2012: This was delicious, but lacked cut. Secondaries have emerged and it's drinking well but... just one data point... making me think the 02s might not go as long as I once thought... (2728 views) | | | Tasted by KeithAkers on 5/20/2010 & rated 92 points: nose: beautiful nose of baked bread, strawberries, white florals, bits of roses, white fruits and a touch of nutty tones
taste: smooth and pretty tones of green apples, white fruits, baked bread, a touch of baking spices, white florals, citrus tones and bits of nutty tones. Excellent medium+ acidity that is real refreshing and a nice mousse to the feel as well
overall: A damn fine champagne. Excellent and refined aromatics with a real sexy feel and tones that are very well balanced. The acidity is really good and this can certainly last a few more years and evolve further. There is a nice light gold color on it. The wine had the lot # 166 06 on the bottle (2854 views) | | | Tasted by TinMan on 11/29/2008 & rated 95 points: Wow...like a light, rich, and utterly complex dessert...BUT still a champagne! I agree with others' comments on this wine. This was a classic case of why I drink wines. I had no idea there WAS something like this out there in the wine world. Bread and fruit but saying that does not do it justice. I look forward to more of this... (3013 views) | | | Tasted by KeithAkers on 7/15/2008 & rated 92 points: Champagne and Sushi (Coast, Chicago IL): nose: really nice nose of roasted nuts, floral tones, dough, baking spices, and bits of strawberries and green apples
taste: really nice and doughy with granny smith apples, baking spices, baked bread, florals, and bits of strawberries
overall: a beautiful champagne with really pungent aromatics that took a bit to open up. Once it opened up, the aromatics were really beautiful and the flavors were deep and defined. Great attack of dough and florals that moves across with grace and elegance into a baking spice and strawberry finish (2018 views) | | | Tasted by cobbpa on 7/15/2008 & rated 91 points: Champagne & Sushi (Coast Sushi, Chicago, IL): Interesting nose...yeasty and buttery with a hint of melon. Good finesse & bubbles in the mouth, nice yeast, sort of flowery / berry hints on the back end. (3614 views) | | | Tasted by Claudio161 on 7/15/2008 & rated 92 points: Champagne and Sushi BYOB Dinner (2045 N Damen Ave, Chicago, IL - (773) 235-5775): Nose: Yeastiness of a wet bakers yeast varietal accompanied by granny smith apples.
Palate: Crisp came to mind. Acidic but the acidity was definitely not overpowering. Smooth overall.
Overall: The nose initially led many of the attendees to think that this champagne had significantly more age than it actually did. Another aspect from a sight perspective was that this Champagne had great pearl strands - very tiny and tightly wound. 92-93 points. (3764 views) | | | Tasted by RationalDenial on 6/10/2008 & rated 89 points: Yeasty bread dough on nose with underlying strawberries and almond paste. This isn't as precise as the 2000 vintage, but it is very good. It has the meaty depth of a blanc de noir -- which it is -- but also has an unexpected light, citrusy feminine aspect. I'm actually quite surprised that there's no Chardonnay in this bottle. Beautifully integrated acid and a nice chalky finish. PS. This wine benefits from a lot of air. It was better the second day (which is when I wrote this note) I would open well ahead of pouring. Might even decant the next one. (1252 views) |
| Lamiable Producer websitePinot 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.France 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.Champagne Grand CruChampagne |
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