Darker yellow with some brownish tinges. Good mousse. Aromas of baking bread, citrus, ripe apples. Some oxidation noticeable. Flavours showing ripe and bruised apples, lemon and lemon pithiness. Some grapefruit, apricots, and nuttiness. Nice wine overall. Tasty. Some good complexity.
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New years eve dinner (At home): Tasted Marguet 2006 (disgorged autumn 2011) against Comtes de Champagne 2006 and Benoit Lahaye Violaine NV (disgorged 09/2016) Both Marguet and Benoit Lahaye are typical Grower style: Bone dry and oxidative style. Benoit Lahaye NV: Very complex but dominated by Extremely overripe apple and tons of hazelnut. Also toffee and coffee. Autolysis aromas are very subdued (almost no yeast aromas). The finish is extremely long and is highly dominated by the hazelnut. Delicate mousse. Fully developed. Drink now, nut suitable for further ageing I believe. 93+ Marguet 2006: Same style as Lahaye but less mature and still developing. Less oxidative notes at the moment. Slightly overripe apple, a little nutty (but not near Lahaye) and a little coffee. Creamy mousse. Can drink now but I would keep it another couple of years. 93+ Comtes de Champagne 2006: Completely different style. Usually Comtes is one of my favourites but as the 3. wine after Lahaye and Marguet Comtes was not a good experience. It seems like they work against each other in the same way as a wrong food/wine match. What a shame, Comtes de Champagne felt too rich, not complex and dominated by coffee. A lot more intense both in nose and palate. Creamy mousse. Can drink now but has further ageing potential. 91+
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Clear light gold, medium mousse. Biscuit, apple, pear and lemon nose with just a hint of oxidation. Dry baked apple, lemon and cream flavours and a dry lemon and caramel finish.
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Initial wiff of bread with some grapefruit/citrus. Still has great texture and acid. But, doesn’t seem to have a lot of secondary characteristics, and it seemed kind of simple for a 12 year old wine.
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Fits the modern Champagne profile well - dry, sharply acidic, and astringently textured. Light yellow color, very floral aromas, and picks up juicy and yeasty flavors in the mouth, plus a grapefruit taste that includes a not disagreeable bitterness. Decent concentration but surprisingly unevolved and unintegrated for a 10 year old Champagne, but that likely only means we have to store it longer to reach a more rounded, complex, rich, and delicious taste.
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Just a lovely champagne, definitely leaning to the full and rich side of things. The nose is of raw sugar, baklava, white grape skins, candy apple, white flowers, mint, cardamom, and coriander seed. The palate repeats the richness of the nose with elevated dosage (feels like about 10 g/l) and excellent, sharp balancing acid. The finish is medium plus in length carried on the rich raw sugar notes and balancing grape skin acidity. Excellent and bordering on 93 points for sure.
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Delightful crispness, as expected from a blanc de blancs. Enticing notes of apple, citrus and honeysuckle on the nose. Lovely mouthfeel and length. Drinking now or over the next 5 years.
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Another fantastic showing from this great bubbly. The nose is extremely complex and fairly rich for such a young Chardonnay based bubbly. The nose blasts caramelized apple, fresh green apple, raw sugar, yeast, brioche, dough, apple strudel and candied lemon. Gorgeous and powerful. The palate has immaculately balanced sugar and acid. There is a pleasant mouthfiliing roundness and linear malic acid on the finish. Just a hint of apple skin bitterness on the finish. Really great champagne, drinking well today and will only get better. Love this. Almost 94 points.
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Hokkaido Supper at Kat and Yuwen's (Kat and Yuwen's): An interesting Champagne. Disgorged in the Autumn of 2011, so still very young, but already quite forward and pleasant. The nose was very expressive, with yeast and white fruit and a sweet and sour tang of apple cider. The palate was clearly dominated by Pinot Noir (no surprise given the Ambonnay Grand Cru sites), with a round, powerful depth and red fruited cherry and red apple flavours nestling alongside notes of white meat and mineral. This is certainly a Champagne built along fleshier, more powerful lines and richer tones built through an extended time on the lees. It was still decently balanced though, with a nice mousse and decent acidity keeping it honest. Oberall, pretty nice and with quite a bit of character on it, but you must like the style to fully enjoy this.
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Young with dough, citrus and some red apple a touch of ginger with nice bubbles and a great finish. Fantastic value on this wine and none f the potato-ish flavors some associate with young 2006 Vintage. I really wish I could have held for 15 years, but it was very enjoyable.
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Creamy, good balance of acid and minerals. Continued to open up over an hour with appetizers. Will try to wait a few more years before opening the last bottle.
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12.0% (Disgorded Jan 2013)- Clear constant effervescence, med- blond with a gold hue / clean, med to high intensity - baked apple & pear, yeasty, brioche, tarte tatin like / dry, med+ acidity, med body, high intensity, med to long length, good level of complexity with a mineral finish. Gets better as it gets closer to room temperature
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Champagne: soffio minerale potente, pungente, penetrante poi il frutto. E' tutto giocato sulla sua irruente personalità e duplice espressione fruttata/minerale. La sintesi di Ambonnay. Il finale è leggermente amaro di lieviti.
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Brown Bag Wine Dinner at Two Chefs (TWO CHEFS, MIAMI, FL): The wine looks light gold colored. The legs are medium. It smells like lemon and biscuity. The body is light. The wine has bright texture. The wine finishes medium. The wine has medium acidity. Alvaro9's Champagne.
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2013 K&L Annual Champagne Tasting (K&L San Francisco Store): K&L Tasting. Yeasty, minerals, and baked bread on the nose, more of the same on the palate, tasty, deserves some cellar time, almost creamy and smooth tasting, medium body and medium/long finish.
Deep color. The nose is rich and powerful, the scents of buttered toast, bread, citrus and minerals literally jump out of the glass. This is a big Champagne, it is concentrated and dense, but it lacks a bit of class. The finish is very long, with the mineral element reverberating on the finish.
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I agree that this needs more bottle age, but like a still wine, it develops and opens up with air. The creaminess and chalkiness really harmonize when the wine has been in the glass and gets closer to cellar temperature rather than being over chilled, which makes it show a little rough. The finish grows to be quite long.
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Yeast on the nose; tiny bubbles; blond in color. Light citrus and strong yeast on the entry; some sourness on the mid palate; ends with a sour yeast finish. Not that pleasurable.
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Like many of the Marguet Champagnes, the Pinot Noir shows through much more than one would expect from just 30% of the grapes. A beefy wine that needs several more years to start showing at its best. I think it'll improve several points-worth when at peak. The 2002 is just starting to show well, so I'll try to lay off this vintage for at least 3 years.
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10/4/2023 - OttawaB Likes this wine: 93 Points
Darker yellow with some brownish tinges. Good mousse. Aromas of baking bread, citrus, ripe apples. Some oxidation noticeable. Flavours showing ripe and bruised apples, lemon and lemon pithiness. Some grapefruit, apricots, and nuttiness. Nice wine overall. Tasty. Some good complexity.
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12/31/2021 - Kim Gerner wrote: 93 Points
New years eve dinner (At home): Tasted Marguet 2006 (disgorged autumn 2011) against Comtes de Champagne 2006 and Benoit Lahaye Violaine NV (disgorged 09/2016)
Both Marguet and Benoit Lahaye are typical Grower style: Bone dry and oxidative style.
Benoit Lahaye NV: Very complex but dominated by Extremely overripe apple and tons of hazelnut. Also toffee and coffee. Autolysis aromas are very subdued (almost no yeast aromas). The finish is extremely long and is highly dominated by the hazelnut. Delicate mousse. Fully developed. Drink now, nut suitable for further ageing I believe. 93+
Marguet 2006: Same style as Lahaye but less mature and still developing. Less oxidative notes at the moment. Slightly overripe apple, a little nutty (but not near Lahaye) and a little coffee. Creamy mousse. Can drink now but I would keep it another couple of years. 93+
Comtes de Champagne 2006: Completely different style. Usually Comtes is one of my favourites but as the 3. wine after Lahaye and Marguet Comtes was not a good experience. It seems like they work against each other in the same way as a wrong food/wine match. What a shame, Comtes de Champagne felt too rich, not complex and dominated by coffee. A lot more intense both in nose and palate. Creamy mousse. Can drink now but has further ageing potential. 91+
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11/12/2021 - David J Cooper wrote: 91 Points
Clear light gold, medium mousse. Biscuit, apple, pear and lemon nose with just a hint of oxidation. Dry baked apple, lemon and cream flavours and a dry lemon and caramel finish.
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6/15/2020 - GGinSF wrote: 92 Points
Big body, very rich. This was too young (for my tastes) in 2013, but six years later it's rounded out but still has great backbone. Excellent.
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1/18/2019 - dandiephouse wrote: 89 Points
Initial wiff of bread with some grapefruit/citrus. Still has great texture and acid. But, doesn’t seem to have a lot of secondary characteristics, and it seemed kind of simple for a 12 year old wine.
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12/26/2016 - Mossrose wrote: 91 Points
Fits the modern Champagne profile well - dry, sharply acidic, and astringently textured. Light yellow color, very floral aromas, and picks up juicy and yeasty flavors in the mouth, plus a grapefruit taste that includes a not disagreeable bitterness. Decent concentration but surprisingly unevolved and unintegrated for a 10 year old Champagne, but that likely only means we have to store it longer to reach a more rounded, complex, rich, and delicious taste.
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5/22/2016 - Rflink wrote:
Bokig, mandelmassa, fin mousse, välbalanserad syra
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2/19/2016 - Wine Canuck wrote: 92 Points
Just a lovely champagne, definitely leaning to the full and rich side of things. The nose is of raw sugar, baklava, white grape skins, candy apple, white flowers, mint, cardamom, and coriander seed. The palate repeats the richness of the nose with elevated dosage (feels like about 10 g/l) and excellent, sharp balancing acid. The finish is medium plus in length carried on the rich raw sugar notes and balancing grape skin acidity. Excellent and bordering on 93 points for sure.
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8/30/2015 - Imagnu Likes this wine: 91 Points
Biscuity nose, fresh apples
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3/1/2015 - la turque wrote: 92 Points
Delightful crispness, as expected from a blanc de blancs. Enticing notes of apple, citrus and honeysuckle on the nose. Lovely mouthfeel and length. Drinking now or over the next 5 years.
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1/24/2015 - Wine Canuck wrote: 93 Points
Another fantastic showing from this great bubbly. The nose is extremely complex and fairly rich for such a young Chardonnay based bubbly. The nose blasts caramelized apple, fresh green apple, raw sugar, yeast, brioche, dough, apple strudel and candied lemon. Gorgeous and powerful. The palate has immaculately balanced sugar and acid. There is a pleasant mouthfiliing roundness and linear malic acid on the finish. Just a hint of apple skin bitterness on the finish. Really great champagne, drinking well today and will only get better. Love this. Almost 94 points.
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12/23/2014 - Paul S wrote: 90 Points
Hokkaido Supper at Kat and Yuwen's (Kat and Yuwen's): An interesting Champagne. Disgorged in the Autumn of 2011, so still very young, but already quite forward and pleasant. The nose was very expressive, with yeast and white fruit and a sweet and sour tang of apple cider. The palate was clearly dominated by Pinot Noir (no surprise given the Ambonnay Grand Cru sites), with a round, powerful depth and red fruited cherry and red apple flavours nestling alongside notes of white meat and mineral. This is certainly a Champagne built along fleshier, more powerful lines and richer tones built through an extended time on the lees. It was still decently balanced though, with a nice mousse and decent acidity keeping it honest. Oberall, pretty nice and with quite a bit of character on it, but you must like the style to fully enjoy this.
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9/20/2014 - AWBryce Likes this wine: 90 Points
Great nose. Nice dosage that really expanded the mid palate. Fine bead and good fruit on the palate. An enjoyable champagne.
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8/31/2014 - Nonvintage wrote: 93 Points
Much more going on than when last drank 14 months ago. Starting to hit its stride.
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7/3/2014 - Champagneinhand Likes this wine: 90 Points
Young with dough, citrus and some red apple a touch of ginger with nice bubbles and a great finish. Fantastic value on this wine and none f the potato-ish flavors some associate with young 2006 Vintage. I really wish I could have held for 15 years, but it was very enjoyable.
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6/13/2014 - jeffreymmckay wrote:
Creamy, good balance of acid and minerals. Continued to open up over an hour with appetizers. Will try to wait a few more years before opening the last bottle.
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5/11/2014 - SiR wrote: 91 Points
12.0% (Disgorded Jan 2013)- Clear constant effervescence, med- blond with a gold hue / clean, med to high intensity - baked apple & pear, yeasty, brioche, tarte tatin like / dry, med+ acidity, med body, high intensity, med to long length, good level of complexity with a mineral finish. Gets better as it gets closer to room temperature
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4/18/2014 - jeffreymmckay wrote:
Delicious with sushi, creamy.
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3/20/2014 - paolonardi wrote:
Champagne: soffio minerale potente, pungente, penetrante poi il frutto. E' tutto giocato sulla sua irruente personalità e duplice espressione fruttata/minerale. La sintesi di Ambonnay. Il finale è leggermente amaro di lieviti.
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1/28/2014 - markellen.foodies@gmail.com Likes this wine: 92 Points
Brown Bag Wine Dinner at Two Chefs (TWO CHEFS, MIAMI, FL): The wine looks light gold colored. The legs are medium. It smells like lemon and biscuity. The body is light. The wine has bright texture. The wine finishes medium. The wine has medium acidity. Alvaro9's Champagne.
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12/28/2013 - Genghis88 wrote: 87 Points
Eden and John are here sans Aquiline
Pale yellow green
Nice tight bubbles
Very little nose
Tart, gooseberry, faint brioche, light, high minerality, steely
Medium (-) finish
A decent enough bottle of bubble, just nothing special
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10/20/2013 - bestdamncab Likes this wine: 90 Points
2013 K&L Annual Champagne Tasting (K&L San Francisco Store): K&L Tasting. Yeasty, minerals, and baked bread on the nose, more of the same on the palate, tasty, deserves some cellar time, almost creamy and smooth tasting, medium body and medium/long finish.
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9/30/2013 - agnorger Likes this wine:
rich tasting with creamy butter notes and a med length finish. v good.
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8/19/2013 - aajder wrote: 90 Points
Deep color. The nose is rich and powerful, the scents of buttered toast, bread, citrus and minerals literally jump out of the glass. This is a big Champagne, it is concentrated and dense, but it lacks a bit of class. The finish is very long, with the mineral element reverberating on the finish.
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6/18/2013 - DollarMenunaire wrote: 93 Points
I agree that this needs more bottle age, but like a still wine, it develops and opens up with air. The creaminess and chalkiness really harmonize when the wine has been in the glass and gets closer to cellar temperature rather than being over chilled, which makes it show a little rough. The finish grows to be quite long.
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6/16/2013 - tanglenet wrote:
Yeast on the nose; tiny bubbles; blond in color. Light citrus and strong yeast on the entry; some sourness on the mid palate; ends with a sour yeast finish. Not that pleasurable.
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5/14/2013 - jrobs7777 wrote:
Fine bubbles with more weight than usual for Champagne. Good food friendly Champagne which could stand to lose a little of the fat.
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4/19/2013 - wiggle64 wrote: 84 Points
Cheesy and yeasty are good words. Not my favorite.
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3/5/2013 - yofog wrote: 90 Points
Very open, broad, yeasty, full. Quite delicious.
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2/5/2013 - GGinSF wrote: 89 Points
Like many of the Marguet Champagnes, the Pinot Noir shows through much more than one would expect from just 30% of the grapes. A beefy wine that needs several more years to start showing at its best. I think it'll improve several points-worth when at peak. The 2002 is just starting to show well, so I'll try to lay off this vintage for at least 3 years.
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1/5/2013 - DollarMenunaire wrote: 93 Points
Cheesy and broad. Very well built. Delicious.
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