March 20, 2022 - Medium gold color with a moderate bead. On the nose, it shows its age with a dusty, even slightly musty character of old wood and family secrets. A bit of yeast and just a faint whiff of bruised apple. Not the most impressive or expressive nose. Much, much better on the palate as there is still a fresh blast of tart lemon fruit that immediately wakes up the tongue, and then the vinous depth of the wine begins to unfurl. First, there is a savory/umami sea-spray flavor that is reminiscent of manzanilla sherry, and then also a chalky, textbook Champagne mineral character. On the finish, the fruit becomes more ripe and rounded and combines with the oak and autolytic elements to give the impression of rich apple crumble, à la mode. It's still not the most complex Champagne, but it has real presence and intensity of flavor.
I chose this bottle to mark my 1,000th tasting note, and I was worried after nosing it that it would be a letdown for the occasion, but in the end, it turned out to be a lovely Champagne and a delicious way to celebrate.
March 7, 2020 - Medium-fullish nose with an elegant toast. Ripe yellow apple, hints of white flowers and nice citrus freshness.
Medium-fullish, creamy palate. Quite dense. Modelling clay, mineral, some white flower and almost minty. Good balance, but lacks some intensity and complexity for greatness.
February 3, 2018 - Full bodied, nice and round, notes of brioche, toast. Smooth operator, will live but actually seems a point right now if you like a lively fruit.
September 23, 2013 - Full bodied white that shows its subtle cherry, golden apple and yeasty notes amid the palate. A masculine champagne due to it's weight. If you didn't have the yeast, you might think it was a white Burgundy. Big, grippy, dry finish.
November 23, 2012 - Really good champange. A lot of bread with nicely integrated acid. Quite fullbodied in a charming way.
February 3, 2012 - Doftade jäst, grapefrukt
Smakade jäst, mousserande, grapefrukt
November 4, 2011 - A little bit too early after disgorgement, needs more cellaring to integrate. (This bottle from the Swedish release on November 1st).
April 24, 2009 - California tasting with the "No Name" wine club in Copenhagen. (Kenneths place): The nose seems restrictive but has some mushroom hints and also a little yeast and salt water.
Flavours of salt is also consistent on the palate but it is mixed nicely with yeast and brioche. A vibrant acidity surrounds the flavours nicely and the long taste ends with a little seaweed.
Quite nice..