"A blend of around 40% P.N., 40% Chard, & 20% Pinot Meunier, Brut Premier comprises wine matured in oak tuns produced from 3 Champagne grape varieties that originate from various crus selected by Louis Roederer. It is aged for 3 yrs in Louis Roederer’s cellars & left for a minimum of 6 mos after dégorgement (disgorging)."
Too Cold
N: Light bread dough; Some minerals, apples? Somewhat lacking endurance?
P: LM body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by CRISPLY firming acidity which seamlessly morphs into the LONG, BALANCED, tangy/swt finish with just a HINT of very, VERY slight bitterness. Versatile, but I'm thinking slighter better as an aperitif than with entrees. 12% ABV; My VG+/EXC-. [Other than 1 "Holiday Special" for $35.99, this vendor's $36.99 (also a Holiday Special?) is $1 < wine-searcher's lowest.]
Supposedly, 100% P.N. based on 2016, with 30% reserve wines; 10 g/L dosage; Disgorged April 2019;
Too Cold
N: Closed; Apples, minerals, with a very slight yeastiness
P: RNDISH entry with NICE, ALMOST swtish frt (threshold R.S.?) offset by an acidity which leads into a LONG, very slightly bitterish finish with hints of a tangy/SWTNESS. Despite the potential R.S., I thinking this would poss be better with food than as an aperitif? 12% ABV; My VG, *poss* VG+ for QPR? [This vendor's $24.99 is as good as anyone on wine-searcher.]
“75% Chard, 15% Pinot Nero, & 10% Pinot Blanc matured for an ave of 25 mos; 4g/L Dosage; 12.5% ABV, 5.55 g/L T.A., & 3.15 pH;” [For addt’l info, see fries’s THOROUGH “CellarTracker Article” re this specific bottling.]
WAY too cold
N: Some yeastiness, earth, with a TOUCH of forest floor? Lacks endurance?
P: Rndish entry with NICE, ALMOST swtish frt (approaching threshold R.S.?), acidity keeping things in check as it seamlessly transitions into a LONG, BALANCED finish with a delightful tangy/swtness & an OCCASIONAL *hint* of very, VERY slight bitterness, which I'd expect to be a + with food. Best as an aperitif, but that touch of bitterness & its general BALANCE should allow it to also work with entrees. My EXC-/EXC; [This vendor's $36.99 puts it towards the top of the bottom 1/2 of wine-searcher's postings.]
“The blend is 100% Chard from various yrs (20-25% of which are reserve wines from the 2 previous yrs). “A large majority of Premiers Crus from the Côte des Blancs & Montagne de Reims vyds for aromatic refinement, supplemented by Sézannais wines known to provide maturity. Finally, several wines from the N of the Vesle valley give a light, fresh touch.”
Too Cold
N: CLOSED; A touch of bread dough?
P: MF body; RNDISH entry with NICE, ALMOST swtish frt met by a lovely acidity which seamlessly evolves into a very LONG, BALANCED, tangy/swt finish. ELEGANTLY done in a VERSATILE style, certainly with the substance for food! 12.5% ABV; My EXC. [This vendor's $69.99 has it tied with a BUNCH of others, pretty much in the middle of wine-searcher's postings.]
“100% Pinot Meunier from 50+ year old vines grown in an E facing single-parcel in Vrigny;” Supposedly, “50% 2015, 30% 2014, & 20% 2013; No malo; Fermented & aged in tank; Aged 36 mos on the lees; Dosage: 2g/L; Unfined & unfiltered;”
WAY too cold
N: An ATTRACTIVE melding of lemons & bread dough, with minerals underneath?
P: Med, poss LM, body; NICE, ALMOST swtish, applish frt met by a LOVELY, almost puckerish acidity which SEAMLESSLY guards the progression into & through the VERY LONG, balanced, delightfully tangy/swt finish that demands another sip. IMPRESSIVELY done in a versatile, but DEFINITELY food friendly style! 12.5% ABV; My EXC/EXC+. [This vendor's $69.99 puts it in the middle of wine-searcher's postings.]
Note: Quite possibly from the same bottle Vinnut dated as having tasted on 12/9/19.
"- Blanc de Blancs (100% Chardonnay) Grand Cru - Harvest 2014 with 90%, 5% harvest 2013 and 5% harvest 2010 - Bottling: April 2015, minimum 3 years of aging in cellar - Disgorging in 2018 as BRUT (sugar dosage 9.6 g/l)"
WAY too cold
N: YEASTY, poss a bit of bread dough?
P: Med body; Rndish entry with NICE, ALMOST swtish, very, VERY slightly yeasty frt counterbalanced by an acidity which fairly seamlessly morphs into a LONG, BALANCED, elegantly tangy/swt finish. Versatile (assuming one loves acidity), but should SHINE with food! 12.5% ABV; My EXC-/EXC, trending towards the higher for QPR in the style? [This vendor's now $37.99 puts them in the top 20% of wine-searcher's postings.]
Note: Also tasted on 11/24/18 + 6/29 & 9/14/19, though with today’s different listed dosage, perhaps not ALL the same wine?
Supposedly now 70% P.N. & 30% Chard with 29% reserve wine & 8.5 g/L dosage; Typically, “First press juice of mainly Grand & 1er Cru grapes from the heart of the Champagne wine-growing area. 20-30% of reserve wines are aged in wooden barrels using the solera system to incorporate older wines without losing freshness. Vinified using traditional methods with partial malolactic fermentation; Aged on the lees in the House’s cellars at a constant temperature of 12°C for 3 yrs, far longer than the legal minimum requirement of 15 mos."
WAY too cold
N: Closed; Yeast, poss some minerals?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt beautifully counterbalanced by an acidity which elegantly, SEAMLESSLY leads into a LONG, BALANCED, tangy/swt finish with an OCCASIONAL *glimpse* of a very, VERY slight bitterness that would likely be a + with food. Very nicely done as primarily a food style, but could also serve as an aperitif. 12% ABV: My EXC-/EXC. [This vendor's $46.99 now puts it in the top 20% of wine-searcher's listings.]
"A selection of 50% P.N. from Grand Cru sites from Montagne de Reims, including Verzy, Verzenay, Ambonnay, Bouzy, & Aÿ. 50% Chardonnay from Côte des Blancs includes Chouilly, Cramant, Avize, Oger, & Le Mesnil-sur-Oger, accentuated with tropical Chardonnays from Montgueux." 5-8 g/L dosage, 12.3% ABV, 6.12 g/L T.A., & 3.1 pH; 3,000 cs imported.
WAY too cold
N: CLOSED; Bread dough with hints of apples?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt with a lovely, counterbalancing acidity which seamlessly evolves into a LONG, balanced, elegant finish wth a very, VERY slight bitterness that may or may not be a + with food. Primarily a food style, & if 1-2 yrs of cellaring (or a warmer serving temp) help, my EXC- *will* be low. 93 pts ea WS, Suckling, & WE @$138, 92 pts ea Vinous (Raynolds) & Tom Cannavan (1/1/17), 17/20 Vinum, 15.5/20 Gault & Millau, and 4 Silvers from various judgings. [This vendor's $99.99 puts it towards the bottom of the TOP 1/2 of wine-searcher's postings.]
Note; 1st tasted on 12/8/18, when I found it WAY > impressive — quite poss because I had the time to let it warm? Also, today’s taste was likely from the same bottle Vinnut dated as having tasted on 12/9/19.
“80% P.N. (12% Bouzy Rouge) & 20% Chard from vines ave 35 yrs old, grown in clay/limestone soils; A blend of direct press, & Bouzy Rouge; Fermented in temp-controlled, s/s tanks, malolactic blocked; Ages in bottle for 3 yrs before release; Current disgorgement: December 2018; Vintages in the current disgorgement: 2014 (base) & 3/4 older vintages that compose the ‘vin de réserve’; Dosage 8 g/L;”
WAY too cold
N: Earth SLIGHTLY atop yeast with hints of flowers
P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) offset by a lovely acidity which seamlessly morphs into a very LONG, balanced, tangy/swt finish with an intriguing very, VERY slight bitterness that I suspect WOULD be an asset with food. Primarily a food style with considerable substance. (However, for those preferring a > powerful aperitif, it would work there, too.) Nicely done! 12% ABV; My EXC-/EXC, trending towards the higher. [This vendor's $49.99 puts it towards the bottom of the TOP quartile of wine-searcher's entries.]
“45% of the Chard is from the Côte des Blancs & Montagne de Reims Vyds. 55% of the P.N. is from the Montagne de Reims & the Vallée de la Marne Vyds, 18 to 19% of which has been made into red wine. 20 to 25% coming from reserve wines from the 2 previous yrs.” 12.5% ABV
WAY too cold
N: INITIAL forest floor which IMMED blows off to a relatively CLSD earthiness?
P: MF body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) counterbalanced by an initially almost puckerish acidity which DOES loosen its grip by the LONG, balanced finish with OCCASIONAL *hints* of a very, VERY slight bitterness. I'll call this a versatile style as I'm not @ all sure whether it is BETTER suited with entrees or as an aperitif. 12.5% ABV; My VG+/EXC-, although perhaps I'm missing something with it (or the temp adversely effected my perception?). Also, compared to others in this flight, poor QPR. [This vendor's $74.99 puts it pretty much in the middle of wine-searcher's listings.]
NV Louis Roederer Champagne Brut Premier
France, Champagne
"A blend of around 40% P.N., 40% Chard, & 20% Pinot Meunier, Brut Premier comprises wine matured in oak tuns produced from 3 Champagne grape varieties that originate from various crus selected by Louis Roederer. It is aged for 3 yrs in Louis Roederer’s cellars & left for a minimum of 6 mos after dégorgement (disgorging)."
Too Cold
N: Light bread dough; Some minerals, apples? Somewhat lacking endurance?
P: LM body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by CRISPLY firming acidity which seamlessly morphs into the LONG, BALANCED, tangy/swt finish with just a HINT of very, VERY slight bitterness. Versatile, but I'm thinking slighter better as an aperitif than with entrees. 12% ABV; My VG+/EXC-. [Other than 1 "Holiday Special" for $35.99, this vendor's $36.99 (also a Holiday Special?) is $1 < wine-searcher's lowest.]
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NV Moutard Père et Fils Champagne Brut Grande Cuvée
France, Champagne
Supposedly, 100% P.N. based on 2016, with 30% reserve wines; 10 g/L dosage; Disgorged April 2019;
Too Cold
N: Closed; Apples, minerals, with a very slight yeastiness
P: RNDISH entry with NICE, ALMOST swtish frt (threshold R.S.?) offset by an acidity which leads into a LONG, very slightly bitterish finish with hints of a tangy/SWTNESS. Despite the potential R.S., I thinking this would poss be better with food than as an aperitif? 12% ABV; My VG, *poss* VG+ for QPR? [This vendor's $24.99 is as good as anyone on wine-searcher.]
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NV Ca' del Bosco Franciacorta Cuvée Prestige Brut
Italy, Lombardia, Franciacorta DOCG
“75% Chard, 15% Pinot Nero, & 10% Pinot Blanc matured for an ave of 25 mos; 4g/L Dosage; 12.5% ABV, 5.55 g/L T.A., & 3.15 pH;” [For addt’l info, see fries’s THOROUGH “CellarTracker Article” re this specific bottling.]
WAY too cold
N: Some yeastiness, earth, with a TOUCH of forest floor? Lacks endurance?
P: Rndish entry with NICE, ALMOST swtish frt (approaching threshold R.S.?), acidity keeping things in check as it seamlessly transitions into a LONG, BALANCED finish with a delightful tangy/swtness & an OCCASIONAL *hint* of very, VERY slight bitterness, which I'd expect to be a + with food. Best as an aperitif, but that touch of bitterness & its general BALANCE should allow it to also work with entrees. My EXC-/EXC; [This vendor's $36.99 puts it towards the top of the bottom 1/2 of wine-searcher's postings.]
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NV Ruinart Champagne Blanc de Blancs Brut
France, Champagne
“The blend is 100% Chard from various yrs (20-25% of which are reserve wines from the 2 previous yrs).
“A large majority of Premiers Crus from the Côte des Blancs & Montagne de Reims vyds for aromatic refinement, supplemented by Sézannais wines known to provide maturity. Finally, several wines from the N of the Vesle valley give a light, fresh touch.”
Too Cold
N: CLOSED; A touch of bread dough?
P: MF body; RNDISH entry with NICE, ALMOST swtish frt met by a lovely acidity which seamlessly evolves into a very LONG, BALANCED, tangy/swt finish. ELEGANTLY done in a VERSATILE style, certainly with the substance for food! 12.5% ABV; My EXC. [This vendor's $69.99 has it tied with a BUNCH of others, pretty much in the middle of wine-searcher's postings.]
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NV Egly-Ouriet Champagne Premier Cru Les Vignes de Vrigny
France, Champagne, Champagne Premier Cru
“100% Pinot Meunier from 50+ year old vines grown in an E facing single-parcel in Vrigny;” Supposedly, “50% 2015, 30% 2014, & 20% 2013; No malo; Fermented & aged in tank; Aged 36 mos on the lees; Dosage: 2g/L; Unfined & unfiltered;”
WAY too cold
N: An ATTRACTIVE melding of lemons & bread dough, with minerals underneath?
P: Med, poss LM, body; NICE, ALMOST swtish, applish frt met by a LOVELY, almost puckerish acidity which SEAMLESSLY guards the progression into & through the VERY LONG, balanced, delightfully tangy/swt finish that demands another sip. IMPRESSIVELY done in a versatile, but DEFINITELY food friendly style! 12.5% ABV; My EXC/EXC+. [This vendor's $69.99 puts it in the middle of wine-searcher's postings.]
Note: Quite possibly from the same bottle Vinnut dated as having tasted on 12/9/19.
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NV Champagne Le Mesnil Champagne Grand Cru Blanc de Blancs Brut
France, Champagne, Champagne Grand Cru
"- Blanc de Blancs (100% Chardonnay) Grand Cru
- Harvest 2014 with 90%, 5% harvest 2013 and 5% harvest 2010
- Bottling: April 2015, minimum 3 years of aging in cellar
- Disgorging in 2018 as BRUT (sugar dosage 9.6 g/l)"
WAY too cold
N: YEASTY, poss a bit of bread dough?
P: Med body; Rndish entry with NICE, ALMOST swtish, very, VERY slightly yeasty frt counterbalanced by an acidity which fairly seamlessly morphs into a LONG, BALANCED, elegantly tangy/swt finish. Versatile (assuming one loves acidity), but should SHINE with food! 12.5% ABV; My EXC-/EXC, trending towards the higher for QPR in the style? [This vendor's now $37.99 puts them in the top 20% of wine-searcher's postings.]
Note: Also tasted on 11/24/18 + 6/29 & 9/14/19, though with today’s different listed dosage, perhaps not ALL the same wine?
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NV Philipponnat Champagne Royale Réserve Brut
France, Champagne
Supposedly now 70% P.N. & 30% Chard with 29% reserve wine & 8.5 g/L dosage; Typically, “First press juice of mainly Grand & 1er Cru grapes from the heart of the Champagne wine-growing area. 20-30% of reserve wines are aged in wooden barrels using the solera system to incorporate older wines without losing freshness. Vinified using traditional methods with partial malolactic fermentation; Aged on the lees in the House’s cellars at a constant temperature of 12°C for 3 yrs, far longer than the legal minimum requirement of 15 mos."
WAY too cold
N: Closed; Yeast, poss some minerals?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt beautifully counterbalanced by an acidity which elegantly, SEAMLESSLY leads into a LONG, BALANCED, tangy/swt finish with an OCCASIONAL *glimpse* of a very, VERY slight bitterness that would likely be a + with food. Very nicely done as primarily a food style, but could also serve as an aperitif. 12% ABV: My EXC-/EXC. [This vendor's $46.99 now puts it in the top 20% of wine-searcher's listings.]
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2006 Nicolas Feuillatte Champagne Brut Cuvée Palmes d'Or
France, Champagne
"A selection of 50% P.N. from Grand Cru sites from Montagne de Reims, including Verzy, Verzenay, Ambonnay, Bouzy, & Aÿ. 50% Chardonnay from Côte des Blancs includes Chouilly, Cramant, Avize, Oger, & Le Mesnil-sur-Oger, accentuated with tropical Chardonnays from Montgueux." 5-8 g/L dosage, 12.3% ABV, 6.12 g/L T.A., & 3.1 pH; 3,000 cs imported.
WAY too cold
N: CLOSED; Bread dough with hints of apples?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt with a lovely, counterbalancing acidity which seamlessly evolves into a LONG, balanced, elegant finish wth a very, VERY slight bitterness that may or may not be a + with food. Primarily a food style, & if 1-2 yrs of cellaring (or a warmer serving temp) help, my EXC- *will* be low. 93 pts ea WS, Suckling, & WE @$138, 92 pts ea Vinous (Raynolds) & Tom Cannavan (1/1/17), 17/20 Vinum, 15.5/20 Gault & Millau, and 4 Silvers from various judgings. [This vendor's $99.99 puts it towards the bottom of the TOP 1/2 of wine-searcher's postings.]
Note; 1st tasted on 12/8/18, when I found it WAY > impressive — quite poss because I had the time to let it warm? Also, today’s taste was likely from the same bottle Vinnut dated as having tasted on 12/9/19.
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NV Paul Bara Champagne Grand Cru Grand Rosé
France, Champagne, Champagne Grand Cru
“80% P.N. (12% Bouzy Rouge) & 20% Chard from vines ave 35 yrs old, grown in clay/limestone soils; A blend of direct press, & Bouzy Rouge; Fermented in temp-controlled, s/s tanks, malolactic blocked; Ages in bottle for 3 yrs before release; Current disgorgement: December 2018; Vintages in the current disgorgement: 2014 (base) & 3/4 older vintages that compose the ‘vin de réserve’; Dosage 8 g/L;”
WAY too cold
N: Earth SLIGHTLY atop yeast with hints of flowers
P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) offset by a lovely acidity which seamlessly morphs into a very LONG, balanced, tangy/swt finish with an intriguing very, VERY slight bitterness that I suspect WOULD be an asset with food. Primarily a food style with considerable substance. (However, for those preferring a > powerful aperitif, it would work there, too.) Nicely done! 12% ABV; My EXC-/EXC, trending towards the higher. [This vendor's $49.99 puts it towards the bottom of the TOP quartile of wine-searcher's entries.]
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NV Ruinart Champagne Brut Rosé
France, Champagne
“45% of the Chard is from the Côte des Blancs & Montagne de Reims Vyds. 55% of the P.N. is from the Montagne de Reims & the Vallée de la Marne Vyds, 18 to 19% of which has been made into red wine. 20 to 25% coming from reserve wines from the 2 previous yrs.” 12.5% ABV
WAY too cold
N: INITIAL forest floor which IMMED blows off to a relatively CLSD earthiness?
P: MF body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) counterbalanced by an initially almost puckerish acidity which DOES loosen its grip by the LONG, balanced finish with OCCASIONAL *hints* of a very, VERY slight bitterness. I'll call this a versatile style as I'm not @ all sure whether it is BETTER suited with entrees or as an aperitif. 12.5% ABV; My VG+/EXC-, although perhaps I'm missing something with it (or the temp adversely effected my perception?). Also, compared to others in this flight, poor QPR. [This vendor's $74.99 puts it pretty much in the middle of wine-searcher's listings.]
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