Tucson Lunch Bunch En Magnum dinner: Served en magnum at our wine group dinner. Beautiful wine...Shows much younger than it's age. Very fresh, minerality, lemon, spice, creamy. This wine should hold for many years.
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Russell's Pebbles Fizz Offline II (28-50, London): En magnum. Mid straw. A lot fresher, crisper and cleaner on the nose. Same family style there though. Really quite spicey and gingery. Needs a while longer, but again, very good. ***(*)
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Dinner at Table 16 for Barb's Birthday. From 1.5L. Burnished gold in color with a very fine bead. Full of lemons and apples and an acidity that was almost electrifying. Very long on the finish and many years still on the upside for this one. As usual a stunner. 50+13+14+9+9 = 95
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A bit yellow-ish in color but only a bit for a 18 year old. Always the most mineral and intense of Laurent's Champagnes. Almost like drinking a spritzy Raveneau Chablis, with more textural weight. Lengthy finish, truly superb.
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Tasted in Magnum. Rich, beautiful mouth feel. Long, long finish with a lot of acid to begin with. As it warmed up it got creamier on the mouth. Some taste of honey. Bit of mushroominess on the nose. Beautiful bottle, although not as great as I had expected given the reviews from Skurnik, Thiese, et al.
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Domaine Faiveley Dinner (The Square, London): light gold, fresh bubbles. a slightly nutty and yeasty nose with apples both on the nose and in the mouth, i think this was bottle was a bit off as the finish was quite clipped/short and it never was as lively or vibrant as it could/should be
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St Jacques Open That Bottle Night. Medium gold in the glass, this is an electrifying wine that is drinking extremely well at the moment. Built in a slightly oxidative style that I found very attractive. Inspiringly good, long life ahead. 50+14+14+9+9 = 96
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Opens up considerably about halfway through the bottle, with oak-infused tropical fruit, graham cracker crust and other delightful aromas. Color is golden, but this is SUPER young, showing no secondary notes. Very long and palate staining finish.
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Once again yet another incredible bottle. This one more gravitating between sea shells and brine-iness to a field of freshly picked strawberries. And best in magnum, of course.
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Stunning - complex and truly delicious, without being too overwhelming - i.e. I am not going to get into the mineral/flavour debate, but this is a lovely champagne (this tasting was from different bottles on 3 different occasions - 3 magnums, all brilliant)
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Spanish Dinner (Denver, CO): From magnum -- what a treat. Golden yellow. Super complex with both a sense of sweet baked fruit and steely minerality. The ginger spiced butterscotch component that ‘lives’ in the golden color really makes this truly something special. Thanks Mark!
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This is a special wine. Makes a serious impression on all of the senses. In some ways this tastes similar to a fine bottle of M.V. Krug Grand Cuvee, but with a little something extra. It is exotic, with notes of coconut, pineapple and vanilla. Or is it a freshly baked tarte tatin with a bit of grated fresh ginger and a dollop of creme fraiche? Just a squeeze of lemon in the back that keeps the wines freshness. The finish goes on and on.
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Mineral, meaty, intense, full rich, and absolutely incredible. A bargin at around $200 for the mags. As Richard Julian says -- search like a demon for this gem. Truly.
But, to more important matters, after having three mags. over the course of the last year I would suggest holding onto these bottles to allow them to calm down. This is by far the most expressive bottle that I have had. A baby in arms yet still massive and incredible. Screw Krug's Le Mesil release! Go Vilmart.
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From the library release magnum. Still treading the line between youth and adolescence, and doesn't really show a whole lot of distinction until I try the leftovers in the bottle the next day - the golden color is more advanced than the flavors are. Some butterscotch adds richness and at least a little sense of bottle age on day two, but I would hold these.
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From magnum. Big but refined nose - resolving dough, citrus, and mineral notes. Clean, flinty palate with rich apple notes and an aggressive, youthful mousse. Noticeable oak influence but not like young Vilmart. Will last and improve.
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Opened and consumed this evening. Color, deep golden. Very fine, steady stream of bubbles. Upon pouring, the nose was restrained, stealy and woody (as in oak). The palate was dominated by lemony tart acid and very youngy Chablis-like flavors. Then after about two hours, the wine started to open and show more nuance and intensity on the nose. Unfortunately it was my last couple sips by then.
I'm not sure what to make of this wine. It really wasn't all that impressive as far as deep, nuanced aromas go. It was pleasant and even penetrating on the palate but not very complex or thought provoking. My guess is that this particular bottle should have been stored for about another five years before opening.
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1/10/2023 - sjwshiraz wrote:
Magnum. Still so young and fresh. The best 1993 Champagne IMHO. Served at a friend's son's 30th birthday.
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8/28/2021 - rnellans wrote: 94 Points
Tucson Lunch Bunch En Magnum dinner: Served en magnum at our wine group dinner. Beautiful wine...Shows much younger than it's age. Very fresh, minerality, lemon, spice, creamy. This wine should hold for many years.
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12/3/2018 - LW31 Likes this wine:
Magnum. This is delicious tonight. It is creamy, broad, with good secondary notes, slightly mushroomy. Drink now
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4/25/2015 - JeffGMorris Likes this wine:
Drank at the big Zind Humbrecht dinner at home ( with Olivier in attendance! ) From magnum.
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4/10/2012 - one aussie's wine wrote: 95 Points
(From magnum) Still very fresh. Lovely aromatics and laser-like acidity, enhanced by beautiful minerality, made this a real treat.
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4/11/2011 - SimonG wrote:
Russell's Pebbles Fizz Offline II (28-50, London): En magnum. Mid straw. A lot fresher, crisper and cleaner on the nose. Same family style there though. Really quite spicey and gingery. Needs a while longer, but again, very good. ***(*)
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2/5/2011 - JeffGMorris wrote: 95 Points
Dinner at Table 16 for Barb's Birthday. From 1.5L. Burnished gold in color with a very fine bead. Full of lemons and apples and an acidity that was almost electrifying. Very long on the finish and many years still on the upside for this one. As usual a stunner. 50+13+14+9+9 = 95
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1/6/2011 - Ben Christiansen wrote:
Rather stunning champagne!
A bit yellow-ish in color but only a bit for a 18 year old. Always the most mineral and intense of Laurent's Champagnes. Almost like drinking a spritzy Raveneau Chablis, with more textural weight. Lengthy finish, truly superb.
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1/12/2010 - dandiephouse wrote: 94 Points
Tasted in Magnum. Rich, beautiful mouth feel. Long, long finish with a lot of acid to begin with. As it warmed up it got creamier on the mouth. Some taste of honey. Bit of mushroominess on the nose. Beautiful bottle, although not as great as I had expected given the reviews from Skurnik, Thiese, et al.
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9/4/2009 - blondon wrote:
Tremendous acidity, rich, elegant, peach, nectarine, extremely well balanced, paired wonderfully with all of the passed seafood Hors D'oeuvres.
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8/18/2009 - Winetex wrote:
From mag; Light gold color; Slight toast, honey and apple aromas and flavors. Complex and interesting but I think there was slight TCA on the finish.
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7/5/2009 - jamiekutch wrote:
Magnum format, corked
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6/18/2009 - SimonG wrote: flawed
Wine-Pages Faiveley Offline (The Square, London): En magnum. Lovely nose, accacia, honey, brioche. TCA on palate. After 10 mins or so TCA evident though less obvious on nose too. Shame.
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6/18/2009 - reichken wrote: 89 Points
Domaine Faiveley Dinner (The Square, London): light gold, fresh bubbles. a slightly nutty and yeasty nose with apples both on the nose and in the mouth, i think this was bottle was a bit off as the finish was quite clipped/short and it never was as lively or vibrant as it could/should be
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4/19/2009 - vindictive wrote:
Somewhat toasty, good not great. The 1997 is much better.
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1/27/2009 - JeffGMorris wrote: 96 Points
St Jacques Open That Bottle Night. Medium gold in the glass, this is an electrifying wine that is drinking extremely well at the moment. Built in a slightly oxidative style that I found very attractive. Inspiringly good, long life ahead. 50+14+14+9+9 = 96
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1/1/2009 - spacewrangler wrote: 93 Points
Opens up considerably about halfway through the bottle, with oak-infused tropical fruit, graham cracker crust and other delightful aromas. Color is golden, but this is SUPER young, showing no secondary notes. Very long and palate staining finish.
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12/31/2008 - no leashes wrote: 91 Points
Delicious, creamy, toasty oak, vanilla, honey and bread flavors. Smooth texture, thousands of tiny bubbles. Still lots of life left in this one.
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12/25/2008 - 60ouvrees wrote:
From magnum. An unusual, exotic champagne that took the better part of the night to open up. Last sips were the best.
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11/28/2008 - Ben Christiansen wrote:
Once again yet another incredible bottle. This one more gravitating between sea shells and brine-iness to a field of freshly picked strawberries. And best in magnum, of course.
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11/25/2008 - PRChurchill wrote: 96 Points
Stunning - complex and truly delicious, without being too overwhelming - i.e. I am not going to get into the mineral/flavour debate, but this is a lovely champagne (this tasting was from different bottles on 3 different occasions - 3 magnums, all brilliant)
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11/22/2008 - thomaskeil wrote: 94 Points
Spanish Dinner (Denver, CO): From magnum -- what a treat. Golden yellow. Super complex with both a sense of sweet baked fruit and steely minerality. The ginger spiced butterscotch component that ‘lives’ in the golden color really makes this truly something special. Thanks Mark!
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11/3/2008 - BlumJ wrote:
This is a special wine. Makes a serious impression on all of the senses. In some ways this tastes similar to a fine bottle of M.V. Krug Grand Cuvee, but with a little something extra. It is exotic, with notes of coconut, pineapple and vanilla. Or is it a freshly baked tarte tatin with a bit of grated fresh ginger and a dollop of creme fraiche? Just a squeeze of lemon in the back that keeps the wines freshness. The finish goes on and on.
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7/26/2008 - Ben Christiansen wrote:
Mineral, meaty, intense, full rich, and absolutely incredible. A bargin at around $200 for the mags. As Richard Julian says -- search like a demon for this gem. Truly.
But, to more important matters, after having three mags. over the course of the last year I would suggest holding onto these bottles to allow them to calm down. This is by far the most expressive bottle that I have had. A baby in arms yet still massive and incredible. Screw Krug's Le Mesil release! Go Vilmart.
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11/23/2007 - Keith Levenberg wrote: 91 Points
From the library release magnum. Still treading the line between youth and adolescence, and doesn't really show a whole lot of distinction until I try the leftovers in the bottle the next day - the golden color is more advanced than the flavors are. Some butterscotch adds richness and at least a little sense of bottle age on day two, but I would hold these.
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12/31/2006 - psmith wrote:
From magnum. Big but refined nose - resolving dough, citrus, and mineral notes. Clean, flinty palate with rich apple notes and an aggressive, youthful mousse. Noticeable oak influence but not like young Vilmart. Will last and improve.
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10/7/2006 - winefool wrote: 91 Points
Medium yellow and somewhat bubbly with sweet aroma of sweaty socks. Sweet, fruit, complexity, richness with less yeast and toast. Very nice.
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5/26/2006 - simpsonr wrote: 89 Points
Opened and consumed this evening. Color, deep golden. Very fine, steady stream of bubbles. Upon pouring, the nose was restrained, stealy and woody (as in oak). The palate was dominated by lemony tart acid and very youngy Chablis-like flavors. Then after about two hours, the wine started to open and show more nuance and intensity on the nose. Unfortunately it was my last couple sips by then.
I'm not sure what to make of this wine. It really wasn't all that impressive as far as deep, nuanced aromas go. It was pleasant and even penetrating on the palate but not very complex or thought provoking. My guess is that this particular bottle should have been stored for about another five years before opening.
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