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| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 42 notes) - hiding notes with no text | | | Tasted by mattyboy_ on 12/26/2023 & rated 93 points: Lot 15/2; March 2019 disgorgement.
Started out sharp and austere. Had a few sips and decided to come back to it after a few hrs which was a good decision. Around the 2hr mark - plenty of red orchard fruit, grapefuit, almond paste, toast. Palate fleshes out a bit with more roundness to the wine. Long clean zesty finish. Not the best Maillon I've had but this is delicious. (912 views) | | | Tasted by BillBell73 on 10/2/2023: Starting to open up a bit and really blooms an hour or two after opening. This wine is a shapeshifter and should be enjoyed by a small number of tasters over the course of a quiet evening to catch all the nuances. This has the brassy orange color of Maillons and the ginger and clove notes that are typical of this wine with age. Impossibly complex nose. As usual, the last sip is the best, so try to give it ample time after opening. (1157 views) | | | Tasted by Hanibal on 12/30/2022 & rated 91 points: still tight... (2082 views) | | | Tasted by acyso on 11/8/2022 & rated 93 points: Ulysse Collin dinner at Shaw's (Chicago, IL): Lot No. 15/2, disgorged March 2019; 36 Months, No. 211. This was very much approachable and opulent out of the gate. It shows a slight bit of mushroom (which is likely the pinot talking), but does taper down in terms of concentration on the midpalate and finish. However, I did really like the weight and roundness of this. (2507 views) | | | Tasted by burg_gram_Jason on 10/29/2022 & rated 85 points: Mar 2019 disg, No 1038… this bottle confirmed yet again Maillons before 2021 disg were just quite ordinary… apples and some tropicals in the nose; simple and searing acidity with a short finish makes this champagne a forgettable glouglou. I would personally avoid older Maillons as evidence appears plenty that they were unattractive when young and aging really is not changing that. (1710 views) | | | Tasted by Collector1855 on 10/21/2022 & rated 97 points: During a Barolo/Piedmont tasting lunch, not blind. A blanc de Noir in the as good as it gets grower style. Beautiful red apples, cinnamon spices, dense concentratrad fruit, not mascaraded by dosage. Precise, mineralic finish. Wonderful. (2169 views) | | | Tasted by NostraBacchus on 10/17/2022 & rated 97 points: Virtually identical note to my last one. A superb BdN from this fantastic producer. Unfortunately now pretty much impossible to find, such a shame… I love these wines. (1957 views) | | | Tasted by Bagwhat on 5/18/2022 & rated 95 points: Lot No 15 / 1, bottle no 276, disgorged 3/2019
Assertive lemon and floral aromas spring immediately. Leads the palate with a bright lemon flash and a slick texture. Brings to mind a padded dumbbell with its bracing core of dense, citrusy acid that, as it evolved in the glass, developed curd and shortbread flavors that padded that lemon, softening the edges and creating a luxurious texture. Impressively long finish with a very intriguing note on the end that I couldn’t quite place. Warm spice? Nuts? Either way, delicious, complex, and my new favorite champagne word, vinous. (1742 views) | | | Tasted by fussyeater on 4/22/2022 & rated 93 points: Pure liquid gold in colour. Nose shows fresh succulent red apples and there's a whiff of sea breeze. Quite open, medium to full bodied with fine bubbles and no shortage of lively acidity. There's a real sense of zingy red fruitness with harder to identify boulangerie notes, with salinity making the overall experience quite mouth-watering. Plenty of interest although perhaps lacks the concentration and power to be truly great. Drunk from 75cl from Zalto Universals to accompany a Japanese takeout. (1568 views) | | | Tasted by ledocq on 3/29/2022: No rating. I am on a vision quest for champagne, meaning I have purchased bottles from maybe 18 different producers to better know what I like in the region. And...I'm...a....philistine. This was fine, this was good, it had nice depth and length and...eh. For whatever reason, I don't think fine champagne moves me the way fine cabernet or pinot noir does. For the record, the champagne that is tops with me so far is the 07 Taittinger, and there still isn't a second place. (1849 views) | | | Tasted by coremill on 2/25/2022 & rated 90 points: Bottle No. 402; Lot No. 15/2; disgorged March 2019. Bright berry and orange fruit with good weight and a lovely velvety texture. But missing the intensity and power to move up another few gears. Tasty but a bit underwhelming in context. (1807 views) | | | Tasted by NostraBacchus on 2/14/2022 & rated 97 points: Medium golden color. Only a little perlage. Explosive, layered and radiant, this is showing notes of sweet red berries, cranberries, some slightly browning red apple, brioche, some chalky mineral notes too, also some honey, herbal notes, mint, also some white blossoms and some sweet spices. It‘s full-bodied, deep and powerful, this has excellent mid-palate persistence, as well as an almost creamy character, there is high acidity cutting through everything. Very long finish with just a hint of bitterness adding complexity. A fantastic Les Maillons, the addition of reserve wines has really done wonders to the accessibility of the wine. They used to take quite a few years to open up, this is already singing but will also have many years ahead. Great wine.. (2272 views) | | | Tasted by Benoit Hardy on 1/31/2022 & rated 94 points: dsg 03/2019
Very expressive nose of cranberry and pear, then on airing, floral and vanilla notes appear.
Very supple in the mouth, but expansive with a juice of a very nice density. It is first a creamy touch, then an oxidative touch and then the wine already unfolds, serenely, on a beautiful complexity: almonds, spices, raspberries, cinnamon ... Rare to see a champagne so young and yet already so accomplished and so complex. It’s racy and tasty. Magnificent tension, all in balance with a soft effervescence. Great and beautiful saline finish, tracing, on a superb length.
Another delicious champagne signed Olivier Collin which very quickly climbs all the levels of Champagne (1791 views) | | | Tasted by acyso on 9/6/2021: I'm on a boat (Chicago, IL): Lot No. 15/2, disgorged March 2019. No. 468. A fairly opulent and large-scaled champagne with a slight creaminess and a bigger, riper profile than most. A very nice amount of dosage here; this is quite well-balanced overall. (2896 views) | | | Tasted by jviz on 7/20/2021 & rated 96 points: I thought this wine had more personality than a 2012 Bouchard Boloree and a 2012 Prevost Climax served alongside! I’ve had it before, perhaps a different DG (this was 2019), and liked it, but not as showstopping as this was today. The color was gorgeous, the bouquet expansive with cranberry fruits and crushed granite. And, as the previous note suggests, the wine indeed demands your attention. Fantastic BdN (2452 views) | | | Tasted by blackbrownbeige on 3/7/2021 & rated 92 points: As others have said, really, REALLY needs an hour or more of air to get going. Was initially shocked by the orange/peachy colour it poured, and it was grumpy and reticent at first, almost muddled; but here follows my notes over the next hour and a bit:
Nose: Bruised yellow apple. Broad, broad, broad. Lightly oxidative. Mineral, but like...a sheet? Of minerals. Like aged white burg with bubbles. Acid still SO present. Again, that bruised apple. Something lightly spicy on the finish. Depth. Cloves? Non-sugary cinnamon? Just intense, forward, mouth coating. Finish so, so long. Enveloping. This wine is quietly yelling THINK ON ME AWHILE.
This is a wine that asks you to pay attention to it. (2693 views) | | | Tasted by Wardyn on 2/4/2021 & rated 93 points: Lot 15/1
Disgorged 03/2019
Expressive aromatics of toasty old barrels, floral spice, green and red apples with some oxidative notes. Felt leaner compared to the previous vintage. Salty and saline palate, showing citrus, sour green apples, red strawberries, stone fruits and minerals. Vinous with excellent complexity and length as expected from my favorite grower. (2509 views) | | | Tasted by RobertSchuyt on 2/4/2021 & rated 96 points: Commented on this wine before. Perhaps this bottle stands out more than earlier ones (I had 6 in the cellar). Low dosage (2.4gr/l) from single terroir and 36 mths on lees. Orange in color and fine mousse. 100% PN champagne w. ripe apple, brioche, almond, apricot, pear. Full bodied and broad, but still mineral, acidic, very precise and great length. What a perfect combination of power and elegance and what a wine! (2602 views) | | | Tasted by canan on 12/31/2020 & rated 93 points: Consistent with previous note. Lovely flavors and depth but still a bit to young. Needs at least 1-2 years to really open up more. (2401 views) | | | Tasted by Bathtub58 on 12/17/2020 & rated 93 points: Great from the first pour, But, this really needs about an hour open in the bottle before it starts to shine. Fine bubbles that significantly dissipate after 2+ hours. (2058 views) | | | Tasted by Bathtub58 on 11/18/2020 & rated 93 points: After 30 minutes of air in bottle this really began to show its depth. After 90 minutes, the bubbles began to fade, but the bottle was carried on a short walk and I can’t help but wonder if it bounced around too much. No note taken. (2182 views) | | | Tasted by Maximus50 on 10/17/2020 & rated 94 points: So good. Rose, strawberries, bread and earth. Deg 2/15. (2000 views) | | | Tasted by vulgar little monkey on 10/17/2020 & rated 95 points: Deeply fruited with a sculpted, full mouthfeel. Apple and pear with baking spices on the nose. A kind of river stone like note with the acid structure on the finish. The depth and vinosity is what really sets this wine apart. We have a lot of excellent characterful wines open but this really stands apart and everyone is freaking out about it. As good a Champagne as I've had this year and one of the most memorable wines. By chance, I saw the same people Tuesday that shared this bottle and they all mentioned the Collin as soon as I saw them. I do wonder whether some wines just do better outside (these days, it's always outside and distant when drinking with anyone else but I'm not complaining as seeing other people at all is a treat) and stand out. (2360 views) | | | Tasted by french16 on 7/23/2020: 2015. Disg 2019.
Big and rich nose. Red apple, pear, spices and oak.
Powerful palate but the refreshing acidity in the finish keeps everything together.
After an hour, oak becomes more integrated and takes a back seat.
Strawberry, pear and ripe red apple on the palate again along a strong custard note.
Very good but in needs of a few more yards in the bottle. (2122 views) | | | Tasted by etyc on 7/17/2020: Decanted in a Voss bottle, this spotted a almost pinkish hue. Scents of nuts/brioche, red-apples emerged from glass after a short swirl... My first (having this wine), and I didn't expect it to be so full-bodied (almost round/plump) & rich, with still a nice cut bolstered by refreshing acids. Overall, nicely textured with a long finish. Should improve with age. (2177 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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.Les Maillons 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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