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.
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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.
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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.
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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..
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3/20/2022 - JVG wrote:
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.
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3/7/2020 - Argrath wrote: 90 Points
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.
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2/3/2018 - beatles wrote: 91 Points
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.
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9/23/2013 - Chris Deas Likes this wine:
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.
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11/23/2012 - varnhem wrote: 90 Points
Really good champange. A lot of bread with nicely integrated acid. Quite fullbodied in a charming way.
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2/3/2012 - Yapdiver wrote:
Doftade jäst, grapefrukt
Smakade jäst, mousserande, grapefrukt
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11/4/2011 - thewiz Likes this wine: 87 Points
A little bit too early after disgorgement, needs more cellaring to integrate. (This bottle from the Swedish release on November 1st).
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4/24/2009 - canan wrote:
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..
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