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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 91 pts. in 10 notes) - hiding notes with no text | | | Tasted by Mario17 on 12/28/2022 & rated 91 points: Nez de pommes et fruits blancs, bouche assez ample, petite vinosité rappelant que c’est 100% Pinot Noir, bulles crémeuses, quand même une belle finesse, fort savoureux. 91-92
Gorgeous Champagne, creamy bubbles, wide and intense but with freshness and finesse, loved it. (896 views) | | | Tasted by NickA on 1/15/2022 & rated 91 points: 2014 base, disgorged June 2019. 100% Pinot Noir. Nothing to dislike here, and very much enjoyed at the time, but writing this note the next day I can't say the wine was particularly memorable. Already not that effervescent. Weighty, with a depth of fruit, good balance of acidity and some marmitey umami towards the finish. Worked well as an aperitif and continued to be good once the food was served. (1355 views) | | | Tasted by schan109 on 12/27/2020 & rated 91 points: This bottle is less complex to another one we tried. Maybe bottle variation. Still very enjoyable. Decanted before serving (time unknown). (1365 views) | | | Tasted by schan109 on 11/21/2020 & rated 93 points: Decanted for 1.5 hours before serving. Very Chardonnay like with good structure (from Pinot?). Dedicated lime, flower and fruit. Light and good finishing. (1304 views) | | | Tasted by Peter Z. on 10/7/2020 & rated 95 points: Mouth filling juice! Made from the 2013 vintage. Dégorgement in June 2018. Dosage 4g/l, extra brut yet full bodied vinous champagne nicely balanced by citrus freshness. Love this champagne! (1394 views) | | | Tasted by acyso on 10/26/2017 & rated 93 points: Plum Market Luxury Fall Tasting (Chicago, IL): 2012 edition, I'm told. Super fresh and electric, this has the right amount of fleshiness to balance out those hipster new-wave zero-dosage elements. There's a sweet lemon note here as well, and the palate has a nice richness to complement it. An outstanding wine from one of the masters of new-wave champagne. (2843 views) | | | Tasted by BuzzzzOff on 7/17/2015 & rated 89 points: Pleasant champagne to sip with our selection of Les Freres Marchand cheese. Nothing special... (1926 views) | | | Tasted by Rupert on 12/5/2014: 2001 lunch (The Ledbury, London): Deep in colour, an oxidative style, grippy, detailed, tingly - really interesting and satisfying (2111 views) |
| By Antonio Galloni
Vinous, Champagne – The Season’s New Releases (Nov 2018) (11/1/2018)
(NV Chartogne-taillet Extra-brut Cuvee Orizeaux (2013) Sparkling White) Subscribe to see review text. | By Antonio Galloni
Vinous, Champagne: 2017 New Releases (Dec 2017) (12/1/2017)
(NV Chartogne-taillet Extra-brut Cuvée Orizeaux (2012) Sparkling White) Subscribe to see review text. | By Antonio Galloni
Vinous, Champagne: The Season’s New Releases (Dec 2016) (11/1/2016)
(NV Chartogne-taillet Cuvée Orizeaux (2011)) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/30/2013)
(NV Chartogne-Taillet, Orizeaux Extra Brut Champagne White) Subscribe to see review text. | By Antonio Galloni
Vinous, Champagne: So Much More Than a Celebration Wine (Oct 2012)
(NV Chartogne-taillet Extra Brut Cuvée Les Orizeaux (2007)) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| 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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