Clear, gold with a touch of salmon. Some oxidative notes on the nose. Ripe red apples, lemon peel, young strawberries, limestone minerality, apricots and biscuit. Dry with high acidity, this had an interesting style (apart from the oxidative character); on the one hand, it felt tight as if still developing, on the other hand it also sat rather heavy and full in the mouth. Powerful, yet complex and still balanced. Would be nice to try this again a couple of years down the road to see if it has improved. (Disgorged 2015)
Tim + Ching Birthday 2016 (Extra Space): Bottle disgorged July 2015. Appearance is clear, medium intensity, gold colour with a just a slightest tinge of pink. Coarse persistent bubbles. Nose is oxidative, with aromas of nuts, brioche, bruised red apple, citrus lemon, apricot, honey. Developing. On the palate, dry, high acidity, medium alcohol, (12.5%), medium body. Medium flavour intensity, with flavours of bruised red apple, citrus lemon, chalky minerality, honey, apricots, brioche. Long finish. Very good quality. Lots of richness and depth as befitting a serious Blanc de Noirs. But I really feel this was still tight at the moment. Better with more air, but what a waste drinking it now. Should have allowed more bottle age development.
Deg. January 2013. Beautiful notes of sweet red strawberries, tonic notes, a touch of oxidative notes, brioche, underripe pear. It's medium-full bodied, but weightless, with perfect mousse, high acidity. Great length. Fantastic balance of ripe raw material, acidic tension, slatey minerality and austerity. Great Champagne of the highest level.
Mondayitis. Dinner at home with steamed chicken with chopped ginger and scallions, dipping sauce a mixture of seasame oil, light and dark soy sauces, and minced garlic. Wife wanted champagne as lifter, hence this Les Crayeres disgorged July 15. Fresh as what freshness means in its gleaming gold colour, nose of lime and clean laundry, complex palate of citrus and salt without saltiness, majestic Pinot fruit of mulberries and precise acidity, full-bodied and lingering finish. A champagne for fatty white meat, chicken, veal, pork etc. etc.. Too brutal for seafood.
Deg 05/2010 - 58 months on lees. Hands down my favourite champagne and this bottle was so so lovely. Perfectly mature Montrachet on the nose. Extremely vinous. Heaps of baked, mature red apples, mushrooms, nuts and biscuits. Gorgeous wine in a perfect spot. This is not a wine to drink alone, the moment needs to be shared. Will hold for at least 2-3 more years, probably more.
Not often I hit the high 90s with my points, but this is one of the best wines I've tasted for a very long time. Colour like the outer layer of an onion, Complex aromas in a fresh yet rich wine that just keeps on giving long after it has been swallowed. So harmonious it's hard to identify anything that sticks out.
Diag Jul 2015, 72 mnth with lees. Pnp, cirtus aroma with a distinct bouquet of floral aroma. On palate, ripe apple, mango, grape fruit and kiwi yield a more acidic attack. Some spice, and mild sweetness give a tropical fruit feel to the wine. Best for a hot summer.
Today it lost the battle with 2002 Pol Roger Winston Churchill, but it remains nonetheless an excellent blanc de noir. If you look for power and masculinity this is definitely something you should take in great consideration.
As always very convincing, still one of my favorite BdN, power, elegance, freshness, complexity all in one. Great with food, very long clean finish, the wood is perfectly integrated, not that oxidative as Selosse
What a strange champagne! I've never tasted anything like it. We tasted this blind and I suspected it as made on some strange grape variety outside of champagne. Challenging for many at the tasting. I give it 2 points for being an odity.
Disgorged Nov 2008, my first bought at Francis Egly. Fantastic. Perfectly aged,fresh baken Breadcrust, Nuts, Almonds, orange peel, fullbodied, light oxidative style but with a great acidity backbone. Perfect to lobster, veal, tuna and turbot. Long clean finish. For me his BdN ist Egly's best effort. Great fun. with 8 years of bottle aging close to his top. 95-96
My first of the July 2013 disg. Wow, so so lovely. Rich and expressive as usual. Rough, yet silky and smooth. Baked apples, smoke, nuts, mushroom and biscuits. Vinous! Overall very good balance. Only thing to point to is that prehaps it was a touch to sweet. Had thought I would find in too early stage, but it was not. Of course got better with air/temp as usual, but was at very high level already out of the gate. Got the usual pairing in our home: comte and (this time Italian) ham. Not sure of ideal drinking window. Perhaps 8-10 years? Looking forward to be enjoing many more.
One of the more precise and complex champagne's I've had to date. Flowers, citrus, yeast, seashell minerality, herbs, chalk, white pepper, just so much. On the palate it was clean with finesse and elegance. After it had warmed over a few hours it added some slight oxidation, more round mature fruits and weight.
Disgorged July, 2013. Well...the wine world has turned for me. The bubbly bug bit me and clamped down hard, a direct result of this absolutely stunning wine. In recent months I have tasted two other bubblies that caught my attention like never before, but this particular offering transcends the dimensional boundaries of earth and time, reaching far into the ethereal! I could not take the glass away from my nose because of mind-bending complexities the bouquet offers. Yeast, steel, slate, chalk, ores, lychee, currant, gooseberry, citrus, carambola, lemongrass, herbs, essential oils, wax paper, lanolin, etc., etc., etc. This is to say nothing of the profoundly layered palate, at once piercing, delicate, bold, weighty, expansive, refined, elegant, and indescribably deep. The finish delivered a sensory overload that left me entranced for several days. Further descriptors escape me...possibly because they cannot be spoken...only experienced. 96-97!
PRANZO DA VINOGODI: Sboccatura 07/2013. Lieviti, pan di spagna, polvere di gesso. Ha una parte di vinosità classica del Pinot, molto pura; e una parte calorosa gialla di frutta matura. La bocca è tesa, metallica e molto minerale. Fattura al solito da manuale, si sente la classe nella flessuosità del finale coprente e pieno. Legno ancora sensibile e bolla indisciplinata, quasi "gasata". Attendere qualche anno con fiducia.
An older bottle, purchased in 2006. Great depth and concentration with lots of red fruit character on nose and palate. Rich and intense, still nicely vibrant. I probably liked this more than others did tonight, largely based on its density. No fear of this fading away. Incredibly well made.
Gogget 2010. Halvfunky denne også. Ingen fruktaromaer igjen. Mye sopp, nøtter, røyk og sherrytoner. Meget moden nese. Over i munn får jeg litt Jura feeling av denne. Vanskelig å beskrive, men modent er det. Meget bra konsentrasjon og den løftes av en flott syre, men det er ikke nok til å gjøre dette til en flott vin. Lang. Husstil? Ja kanskje, men det blir litt over the hill for min del. 87-88p Av en eller annen grunn var dette en super match til røkt hval med en mild pepperrot-krem.
Another pre-Xmas Saturday Lunch (Cal Fuster (Serrateix)): As aperitif and pairing with starters. Didn't write down the disgorgement date but this one had a few years on it and certainly showed with a mature profile on nose with subtle ripe fruit and quince. Medium bodied with a lively acidity, the palate was just delicious, well balanced, savory and fresh. I liked this as it kept evolving in the glass. Monumental bubbly, great! 93-95
Detected an impression of a dark berry note in the nose, along with peach pit, a nuance of old wood, apple, pear tart; great structure, cleaner and more bright than the VP; very dry, but creamy and balanced; very long finish. Really tasty, needs 5 years in my opinion, though. -100% PN, 70 yr old vines from Crayere v.y., indigenous, fermented in old oak and tank, no malo, 3 yrs age, 2 g/l
Straw yellow, slow and small bubbles. Nose of ripe apple and pear, some hint of flowers too. Frothy on palate, burst of foams leading to sharp acidity with very light bitterness, similar aroma with added tangerine. After taste has a steely but clean feeling of minerality.
Deg July 2007, 48 months on lees. Never tasted this deg/vintage before now, and I do see the points made by those who have. Nose is 98 points for me, but the mouth is wearing the signs of an off-vintage (2003) and is a bit on the dull (this is Egly BdN after all!) side. Spine and mousse is also struggling, although the latter is of less importance to me. A killer with comte still, which was the simple pairing for us today. I would say drink up now (with not too much expectations). I of course still like it though.
Bott 05/2010 - 58 mois. This wine is in a very good spot at the moment. Powerful and intense, with simply a divine nose dominated by lovely red apples while with some air the wine also let its shoulders down in the mouth displaying all the various tones that make up this gorgeausly complex and vinous champagne. Think my own bottles should be getting around 12 months of further cellar time in hope that this oxidative notes will get a bit more pronounced. Enjoyed with a number of hard mature cheeses, which proved to be a perfect match (particularly the Comte).
Opened for Kathy's birthday. Lovely pale salmon color in the flute, great mousse with lots of tiny bubbles, expressive nose of blood range, strawberry, wet slate, with a touch of yeast, earth, and brioche, more of the same on the palate, relatively high in acid which adds tension to the complexity on the mid palate, medium/big body, long, long, long flavorful finish and aftertaste.
A much more powerful style after the previous two Egly wines. Lemon, orange, smoke, apple and brioche. The palate is powerful, with the richness of the fruit the centrepiece. I'd like to see a little more drive behind it, as at times it seems to want some more focus to bring the broadness into line, but overall it is impressive and will improve in bottle.
Big and open nose full of nuts, chocolate, coffee, bitter oranges, almonds, slight oxidation and a bit of stony minerals. High, but round acidity. No harshness at all, this is only premium pressings! Full bodied, high intensity and a long, but slightly warm finish (?).
Would love to try this with a big of age, there is plenty of potential here. But nonetheless this is drinking very well right now.
Expressive aromatics of red fruits, small forest strawberries, some herbs, minerals (slate) and brioche. It’s medium-full bodied and dense without being heavy, has high acidity, small perfect mousse and fantastic length. A breathtakingly beautiful Blanc de Noirs with a beautiful density but also great freshness and precision. One of the favorites (or even the favorite) of the whole group. (96+ p.)
Champagne tasting from different crus ans styles with sushi and salmon, 8 champagnes in 4 flights, 1. Flight Guy Charlemagne BdB Brut Reserve against Cazals Clos Cazals 2000 2. Flight Gosset Grande Reserve vs. Dethune Cuvee des Princess 3. Flight Diebolt-Vallois Rose vs Krug Rose 4. Flight Egly-Ouriet VV Crayres vs Perrier-Jouet Belle Epoque 1982
For me 2 nd best and overall 4th place.
Disgorged 2013, mainly from the great 2008 vintage. Like always a great pleasure. Getting much better with air and temperature. in 5 years getting his whole excellence. In the future 96 from this vintage possible. Strong, oaky wine with a long finish
Really full-bodied and powerful, this is still crunchy and minerally. 100% barrel fermented PN, this blend of 07 and 08 spent 5 years on it's lees and saw a 3g/L dosage, it's really chalky for such a big wine. Impressive.
Blind ChAMpagne tasting of 4 bottles DE Sousa Le Mesnil 2005 (93p.) Egly-Ouriet GC VV Les Crayeres (93), Pol Roger NV Brut (92), Diebolt-Vallois Blanc de Blancs (90).
I recognised the Egly. strong, nutty, chocolate, wood notes, complex, developing in the glas, disgorged 2013, great acidity and minerality, perfect to food. In my experience it is best to drink it 5 years after disgorgement, give him air and time
It is a bomb, this style of wine I like, dark golden coleur, fine perlage, red berries and few oxidative notes in the nose, bread, whisky, brioche in the palate, very long aftertaste, potential for at least 10 years (50+5+13+17+9)
An evening with Ib B (Frederiksberg): Discorged 2010. Young, concentrated, powerful, yeast present – but vraiment pinot – dark bread et al. Everyone seemed to prefer the Brut Tradition (probably for its freshness), but this is a wine, that is built to last – and not really an aperitif champagne. Wait for it – said CP – and I think, I agree. 94+
Blancs de Noirs Growers Champagne Tasting (Restaurant Carlton, Zürich, Switzerland): Tasted blind, Bottle disgorged in 2009. 49 months on the lees. Base (likely) 2004: Dark golden color. Nose of camomile, yeast and ripe apples. The acidity is still present, but not as noticeable as the wine has so much depth and power. Taste of Caramel and nuts. An amazing BdN Champagne and yet another beauty from Egly-Ouriet. Drink now over the next 10 years.
Dim Sum Club tries Fleur de Sel (Fleur de Sel, Tras Street): I thought this was very good. Served blind, it stood toe-to-toe with a rather underwhelming bottle of 1999 Salon and did not blink a eyelid. This had a very expressive nose, with some sweet oak, drips of honey, then ripe apples and cherry flesh aromas, and a touch of yeast and earth at the sides. The palate was very nicely textured, with quite a bit of power to it, showing ripe apples and subtle cherry notes that came out more when this was paired with a lovely dish of roasted duck breast. Not the subtlest of Champagnes, this was a lot of flavour packed into a soft, creamy mousse and enlivened with fresh acidity showing through brighter lemon notes. It was nicely harmonious though, so that it never came across as overbearing. Strong finish as well, with sweet kumquats along with a litte biscuity note and a lovely line of mineral. This was a nice Blanc de Noirs that went very well with food. I think this was still pretty young, still pretty tight, but there was already a nice touch of complexity. 2-3 more years would have done this bottle a world of good though - it is a pity I did not note the disgorgement date.
Rich, full nose. Clearly some oak but well used. Raspberry, yeasty, white chocolate with spices with a fine oxidation. Palate is also rich and powerful but balanced by a good acidity and lively and fine mousse. Woulld be perfect with lobster. 2005 base. Pinot Noir from the Les Crayeres in Ambonnay, sees oak (20-25% new). Spend 60 months on the lees. Disgorged July 2011.
2003 disgorge... Deeply colored, moderate amount of mousse that is very fine. Aromatically quite deep and complex with plenty of cherry, minerals... shows a lot of toast and bread dough (clearly spent a lot of time on lees). On the palate quite dry, very high acidity, plenty of power, low ETOH. Very well balanced wine with very good length and intensity, great complexity. Loads of finesse for all that power, great texture, perfect expression of place. Great Champagne.
Once it hit me, it is all I can think - Blackberry Jam on Brioche. After my third bottle in two years, I just can't add anything more other than the fact that this is the most wonderful Champagne on earth. Floral berries, perfect acid, creamy bread, butter and sugar in harmony. This would be the last wine I drink on death row.
This seemed to be even better than my last bottle, which was hard to imagine. Very similar notes for me, but we drank this through an entire meal and this wine went well with every single course. It's ability to pair with anything from oysters to roasted pork shank took it to the next level for me.
En mycket bra champagne deg datum sept 2008 med en vinbas från 2003? Tydlig smak av Äpplen och citrus, man kan även skönja tropiska frukter. Syran är hög och samtidgt bra balanserad. Detta är garanterat ett vin som jag kommer att se till att ha hemma och köpa mer av i framtiden.
Champagnedagen 2012 (Grand Hotel, Stockholm): Nose: Heavily perfumed, very ripe fruit, peach, some herbs, spice. Palate: Quite concentrated, quite spicy, discrete herbal notes, mineral, balancing acidity. Young. 92-93+ p. 49 months on the yeast, disgorged August 2009. (So the base wine should be 2004-dominated, I assume.) A good example of a wine with a power sufficient to handle the oak treatment, and in my opinion it outshines the two vintage wines (1999 & 2000) tasted at the same time.
Giallo paglierino carico tendente all'oro, spezie al naso , ossidazione, liquerizia , poi si distende bene con il tempo , caramello , mou , pan di spagna, fruttini dolci quasi zuccherati, bocca fresca, sapido , liquerizioso , con finale agrumato e legg. ossidato.
Nice and powerful champagne that is rather upfront. Nose with honey and slight hint of baked apple, but finish is short and bubbles pretty much gone after an hour, this is nowhere close to the fantastic 99.
Nose: So many aspects of this nose were amazing. A touch of toffee, beer-like malt, manuka honey and a delicious cider element to this nose as well. Very enchanting.
Taste: Very elegant, feminine and well restraint. Persistent and fine beads. An interesting mix of white and light red fruit with some toasted barley notes. Very balanced and refreshing. An amazing experience overall.
Most of the people thought it was a vintage champage from 1996. Apparently this was disgorged in '08 and had been resting on lees for 54 months, so that would put it around 2002.
Fantastic bottle of bubbles. As this wine began to open up it showed great layers of flavors and aromas. Wild red berry tart became the wonderful main note with great minerality and acidity to back it up.
Disgorged May 2007 after 58 months on its lees. This is my kind of wine. Definitely oxidative in style, red apples and baking soda = apple pie? Rich but more elegant than other Egly-Ouriet wines which can sometimes give a heavy impression. Tremendous balance from acidity. I'm sure this can age well for another decade. Excellent.
Salon de la revue des vins de France 2010 (Paris, France): Je le prendrais volontiers comme compagnon d'un bout à l'autre d'un repas car il a toutes les qualités requises, un corps solide, une bouche vineuse, un nez envoûtant d'arômes de sous-bois et de pomme. Décidément, les 100% Pinot de ce calibre-là me séduisent !
Hopefully Joe can chime in with what this was as I neglected to check the bottle carefully, but I believe it was an Egly-Ouriet NV? The nose is very eclectic, not showing as a typical blanc de noir, given the lack of pinot noir. It is a bit more brooding than the Francaise; a darker, more muscular champagne. Still not of the yeasty variety, Elliot eloquently quipped that the wine was like “flowers dancing on slate stone.” I think he got he minerality right on cue, as the wine was very rockfriendly. I wonder if it will shed its muscularity with age and become a refined and delicate wine. I would love to revist in 5 years side by side with the Taitt just as a fun comparison. *.5 Cent percente pinot meunier
Juli 2007 degorgering (2002 base). Trenger høy temperatur for å vise seg fra sin beste side - 14/15 grader. Vinen åpner med masse torv og litt tørr gjær. Etter hvert blir den mer krydret, og er fyldig men frisk og tett i munnen. Veldig lang finish, men er relativt endimensjonal. For dyr, men vil nok komme seg med videre lagring. Drikk 2010-2025
I love this Champagne. It is really dense and deep, a sweet concentration of strawberries and red fruit, great depth and complexity. Opens up in the glass and should be popped and left open to blossom before drinking. Very strong, elegant, and pure.
This really is an impressive champagne, so far equal or better to any blancs de noir I have tried, even though it is NV. Light to medium gold, very active frothy mousse, very lively. Full, very rich, like walnuts and figs on top of brioche. Fine acidity and energy. Improves as it gets some air and warms up, so it should hold well. Grand cru fruit from a lieu-dit (Les Creyeres) within Ambonnay.
G6 (Jeff): Darker golden color due to the Pinot Noir I was told. Fresh melon on the nose. Tastes of apple, lemon and freshly baked bread. Nice minerality on the mid palate. Refreshing acidity. Very well balanced. Long elegant finish. Quite nice.
Indisputably marvellous champagne and maybe the best NV I have ever had (including MV Krug). Very lively, youthful and energetic and packed with delicious ripe masculine pinot fruit. The 4 yr. barrel aging adds notes of balsa wood, cooked meat and dried cherry. The color is light gold with a hint of red and the nose, while not effusive, also gives off hints of dark berry. Quite an unusual package. The only question is how long will it hold and develop.
From the medium gold color and deep nose of hay and walnuts, you just know this NV has to be interesting. It's a true blancs de noir and it shows in its delicious medium-rich flavors of coffee and roasted nuts. The barrel fermentation and aging surely contribute to the house character. Decent length and only a relative lack of intensity keeps the score from being even higher. But it seems fully mature and I doubt it will become richer with age and still maintain its balace. My first Egly-Ouriet and I can see what the fuss (and the price) is all about.
Disgorged Nov 2000 after 41 months sur lattes, so this is presumably based on 1996 fruit. Deep pink orange, a bit oxidative, but the fruit still sharp and tangy - loud, impressively so, but not elegant
Dinner with Steve & Barb at Bistro Sofia. Light gold with very tiny and very active bubbles. Lots of green apple on the nose along with a little toast. Delicate on the palate but very textured. Long finish. 50+12+13+8.5+8.5 = 92
Coming along very nicely - straw coloured with a pink tinge - cherries, strawberry and blood orange aromas, palate is bold but balanced with some superb acidity. Will be even better in another 5 years.
Powerful, fruity, dense, as full-bodied as it gets in Champagne, this is really good. However, it lacks complexity and the "edge" to make it truly wonderful. Still, a brilliant Champagne. Built to last forever.
(short note from memory) Light straw color. Very refined and pleasing mousse. A very elegant and pleasurable champagne - pears, apples and good minerality with a steely feel. Chablis Grand Cru with bubbles... My guess: 1996 Taittinger Comte de Champagne.
$64 retail, after discount. 100% PN with vines planted in 1946. Just a tinge of pink color. This is fairly closed at this point - more so than I recall from the last couple bottles. Well-structured and firm on the palate, with impressive balance and a long finish. Quite promising, but I think I'll wait a year+ before opening another...
$72.25 retail, after discount. Fantastic Champagne. Just a slight tinge of ruby color. Fresh and vibrant, fairly full-flavored with a winey quality to it. Solid acid structure. I would assume this one will age well...