January 20, 2018 - Åtte år på bunnfall før degorgering i 2012. Åpner med et solid "pop", veldig fin mousse. Kraftig både på nese og smak, lett toastet preg, ristede nøtter, modne røde epler. Topp moden nå. En vellykket 2003 etter min oppfatning.
March 1, 2016 - Overripe fruit, prunes and fruit compote. Uber intense nose of rye bread and sweet cherries. Hot vintage presents itself here with aplomb.
November 24, 2015 - 1981&1982: Characterisic grower champagne with a high content of Meunier (think red apples and heavy, autolitic nose of rye bread). Lush palate expansive, gastronomic, not for the faint of heart. The hot year shows as it feels borderline overripe. Don't expect it to be elegant, but wait for the power.
March 8, 2015 - Lots of Champagne: Flowery, aromatic. Lots of caramel, bubbly fino jerez, lovely oxidative notes, bold on the palate.
January 4, 2015 - Modne gule epler, autolyse, gulfrukt, søtbakst på duft.
Flott nese.
Relativt fyldig vin med god konsentrasjon.
Noe rustikk men har friskhet til å takle det.
Moden på smak også, hint av honning i en lang finish.
October 22, 2014 - Korken går med tydelig popp. Gul. Røde epler og gjær på nese. I munnen røde modne søte epler. Noe nøtter. Små flotte bobler. Flott lengde. Boblene dør relativt raskt i glasset. Noe alkohol. Kraftig og smaksrik
March 1, 2014 - Vintage Port (Fem Bord, Trondheim): Mealy, yellow apples. Slight hint of nuts and pastry. Some oxidative notes.
Fresh and bubbly, but the fruit is a bit "soggy", which makes the acid pronounced. Better on the nose. Seemed to develop quickly in the glass, and not for the better.
Maybe slightly over the hill?
March 1, 2014 - A Portnight (Fem Bord, Trondheim): Blind. Tiny bubbles; some maturity, slightly oxidative, yellow apples, some nuts; long and intense, more fresh in the mouth than the nose suggested, lots of mousse, bitter finish.
January 25, 2014 - 4th Saturday Annual Champagne Event (Sue & Mike's): 67% Meunier. Richly fruited with caramel, brioche and berry notes adding complexity. Good bead and acidity with a balanced finish.