Almost sherry like nose with a lot of bubbles. Due to the hot year? Seems comm after reading other notes. The palate is clearly top notch with a lot of things going on.
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Piemonte at Madison Park How to Cook a Wolf (Seattle, WA, USA): Deep color, a hint of sherry at first, and not a ton of bubbles. I was a little worried at first. However any fears were quickly allayed. Mmmm, crystalline, wonderful acidity, super yeasty, this really gained so much vibrancy and focus with more air.
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Holiday Burgundy Lunch: Served at the end of a very long day of exquisite Burgundy, so this might not have gotten the full attention it deserved. I found it quite enjoyable, but to me today the Clos de Goisses was a step up.
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An oxidative and more mature example, but still drinkable to my taste, and has serious richness, weight, and power. Burnt caramel, brioche, orange zest. Still has effervescence at the core. Reasonable acid supports the weighty and advancing fruit. Not a perfect bottle but I quite like it nonetheless and can see the opulence of the vintage and the Blanc de Blanc cream. Unfortunately advanced and lacking freshness.
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DRC vs Leroy Dinner (Kheam Hock Road): Wow and wow and wow. This was so on song tonight, with none of the tired, oxidative characteristics that some other tasters have noted in other bottles. On this showing, it was actually one of the best bottles of Champagne I have had in many years. Coincidentallly, I had this again side-by-side with another 1990 Krug Mesnil 7-8 years ago, and the Salon came across a shade poorer. Today, this was every bit the Krug’s equal in a rematch, maybe even bettering it. The nose was amazing, with lovely layers of earth and mineral and umami, kumquat rind, white fruit, and lovely clove and white pepper spice. It was on the palate where the wine really, really shone though. It was profound. There was great power, there was superb depth, there was great intensity - but it was more words like “transparent, pure, elegant, effortless”, that came to mind. Amazing. Here, palate-coating mousse and wonderfully integrated acidity enveloped the palate in layer after layer of white fruit, winter melon and little edges of cream and chalk and a kiss of exotic spice. This was one of the most complete and beautifully seamless, integrated champagnes I have ever had. What a finish too. Gentle, elegant, quiet, yet inexorably long. So profound, yet so very elegant. Rounded, intriguing, complete, complex. Amazingly complex I would say. Wow. This was showing beautifully now.
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Passede it's prime, I think, but certainly enjoyable stil; cofee notes, round, soft, discrete mousse, sweet vanilla tones. Drink up, if you have it. #AOC
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Small and simple dinner gathering with some special friends, no formal notes. A little cleanser after a small flight of red 1990 BDX’s. Lovely complex nose with grass, smoke, ripe lemons, fresh bread, baker’s yeast, marzipan, hazelnuts, honey and a touch of sherry that shows after a little while in the glass. Palate is very ripe and concentrated. Creamy ripe red apples, bread, nuts and again some grass and hay, with a tiny bit of oxidative sherry and cider like tones in it. Long finish with rich fruits and good acidity.
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Nose is fresh and bright with a grainy pear fruit, mild cinnamon, and baking spice. Pleasantly yeasty, good citrus. On the palate this is fresh and zippy upfront, but seems to be missing weight midpalate. Haven't had this '90 in a while, and while this is very good this bottle did come across a touch short tonight. The DP Œnotheques were more memorable.
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Bubbles fading, certainly mature, coffee here, a round sweetness, spice, I guessed the vintage as 1990 or 96, it is quite powerful, still, but I would not keep it much longer. #VeddingeBakker
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At a night with several 1990's that were on the decline or just past peak this bottle was a stunner -could not ask for a more beautiful expression of silkiness, balance and overall charm. There is obviously a large degree of variance but with some bottles you feel blessed to experience something very special. No oxidative notes, just beautiful creamy goodness with beautiful kiss of high notes. Hard to describe but in a word sublime.
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Sparkling at 70 (Ekatahuna, New Zealand): Clearly aged, with a deep gold hue, with hints of browning. Clearly a chardonnay wine. This aged appearance is confirmed on the palate - the vibrancy of the effervescence is much reduced and the (full and complex) flavours of the wine betray the age of the wine. The wine needs more cut from the balance and comes across as slightly unfocused. It certainly has a certain richness in the palate which is outstanding in character. This has been outstanding in the past (although never at the highest levels that other vintages can possess). This example came from a very cold temperature controlled cellar. This was better 3 years ago,but perhaps an unrepresentative bottle.
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Twenty Years of Salon (The Bristol - Chicago IL): Tasted in 82/85/90 flight. Ripe with lots of extract. Still very young. More minerality and textures seemed to emerge with more air. Improved significantly over the hour+ in glass.
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Magnum. Less of a bouquet than expected offering up red apple, sharp honey, orange marmalade, and only beginning to develop a bit of yeasty brioche. Incredibly focused, fresh, and intense on the palate with sharp green apple, lemon and grapefruit citrus. A pleasant dose of salinity hanging in with seemingly high acid. Came into dinner expecting this to be the greatest champagne of the night (amongst a true all-star lineup) but was a bit let down by the showing (still amazing). Perhaps too young and fresh out of the Mag at this point? Still a very strong buy.
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A very nice aperitif before the start of our '95 themed dinner. A perfect celebratory and congratulatory drink to our 1st home-grown MW, Ying, brought by none other than the man himself! Floral nose, apple, and some brioche. A bit taut on the palate, with lime, honey & nuts. Finished very good freshness and length!
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Some Champagnes: Sweet malt, saved by glorious acidity. Very long and intense, only a tiny bit of green notes in the finish. The best 1990 of the night.
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Opening an older Salon is an exercise in trepidation - my last bottle of this was a bit jaded - but this one may well be the greatest champagne I've ever had.
Deep lemon color as it sits in the glass, plenty of fizz with a nose that smells like summer - hay, meyer lemon, honey, ripe red apples, slight notes of hazelnuts and a touch of smoke. It detonates on the palate like pop rocks with fantastic citrus, ripe melon, white pepper and honey. Its still ridiculously young on this evidence, but therein lies the lottery. One bottle left - ideally I'd give it ten years to get a bit more nuanced but it could be shot to bits right now as it sits in the wine fridge…..
But for now, this is as good as it gets for me. Fantastic.
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DRC tasting group ringing in the new year. Nose was yeasty/nutty with nice interest and complexity. Very fine mousse. Palate had lots of complexity and a very long finish that had a very distinct nutty finish. I had a slight preference for the Krug but it was a very interesting time having them side by side.
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New Year's Eve, San Diego (San Diego): Clear light gold color with subdued effervescence. Gorgeous bouquet of crisp apple cider, ginger, lime, fine nutty sherry, hints of alfalfa and mulling spices. Not overtly mineral, but with beautiful acidity providing freshness and precision. I noted a similarly complex profile with 1985 Salon back in 2009 and wonder if this is a house style that emerges in maturity. A world-class champagne. My #1 and group's FIRST PLACE.
Beat your 2013 WOTY Dinner: Hazelnut, apple, vanilla - fairly developed nose, there is some smoke and with time in the glass it becomes less nutty and more honeyed which I did enjoy more. The palate is a contrast in that it is barely developed at all, there is coursing acidity and fabulous drive. Probably the bottle was not pristine but it was very good anyway.
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Celebration for Bud's Seventieth Birthday (Eketahuna, New Zealand): Mature wine of considerable character. Structurally built on its acid. Moderate bead intensity in keeping with its age.Quite aged in character but very complex with it - the acid keeps the wine in focus. Slightly maderised.
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A great wine of stunning clarity, balance, elegance and complexity. G This bottle had a lively bead for a 23 years old wine and featured a brilliant nose of roasted walnuts and hazelnuts. This tremendous nutty character echoed on the palate with a particularly rich mouthfeel. This sense of power was kept in beautiful balance by the wine's bright acidity. The finish lasted close to a minute.
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Good bottle. Served blind at a tasting. The colour puzzle me, it looks much older. Amber, almost urin, oxidiced. Even on the nose this Champagne is a bit oxidiced, sherry-like, mushrooms, Münster-cheese, a little bit salty, mineral on the nose, seashells. Nice body, full, freash acidity, good mineral, very good leangth. Taste of dried fruits, bread, mushrooms and sweet citrus. It leaves a salty finish. I don't know why ... but Brigitte Bardot comes to my mind.
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This has been in my cellar for a number of years, a bit flat, muture flavors of lemon, slate, hazelnuts and almond oil. Seams to be on the downside, but for those who love oxidized champagnes, this is for you!
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En svag flaska Salon 1990 eller är det så att Salon 1990 är en svag årgång. Har inte varit imponerad av dem tidigare och tyvärr så följer den här upp den svaga trenden.Lite svag doft som saknar den typiska mesnildoften men har mognande chardonnaytoner som smör och honung. Smaken är ganska platt och har ett mycket kortare avslut än man kan förvänta sig av ett vin i den här klassen. Flaskan har legat på Grappe sedan inköp på SB så inget fel på lagringen. Jag var tidigt inne på Billecart-Salmon då den var ren och klar men saknade den skärpan som en Salon borde visa upp.
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2011 Special Session 4 - Wine bash of 2011 (Jade Palace Seafood Restaurant, The Forum Shopping Mall, Orchard Road): Alcohol :: 12.5% En Magnum. Popped and poured. Compared to the immediately engaging Krug, the Salon really started slow..... Nose was ok, palate was tight and pretty tasteless. Your patience on this wine will return with great reward. Similar to Krug, the Salon unfolded herself after 2hrs in the glass. The only different was Salon gently removed her mysterious mask and reveal the perfect features, Krug was break through the hard shell with forced. Still painfully young, with soft but focus aromas of yeast, green apple, fresh white bread and rich mineral at the background. With time, perfume floral scent emerged and showed superb perfume and great complexity. The ultra fine bubble gently coated the palate and bring out the complex, detail layers with out of the chart focus and precision, immense richness and intensity but feather light on the palate, with seductiveness, finesse, elegance and polished texture. A little bit of nuttiness and salinity added better dimension and depth. The super long finish is very fine, detail and fresh with touch of restraint and incredible tension. I really enjoy this quiet, charming Salon. This will continue to develop in the bottle at least another decade if not two, effortlessly. 95-97
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Wine Bash of the Year 2011 (Jade Palace): From a magnum, this was a stunning Champagne. It had the distinct disadvantage of being served alongside an incredible magnum of 1990 Krug Clos des Mesnil, but it was otherwise an amazing wine in its own right. A bit slow off the bat and reticent at first, it only really came alive after an hour. By then, it had a wonderful nose, rather higher-toned than Krug, it showed in lovely wafts of lemons and limes, sweet apple flesh and a pretty whiff of flowers. The palate was really bright, with lacy acidity that made this a lovely food wine. If anything, the mousse here was even finer than on the the Krug, layering the mouth with tiny bubbles which cleansed the palate on every sip, just before the wine quietly sneaked into each and every part of the midpalate with gentle, yet insistent flavours of sweet apples and ripe lemons, a bit of cherry flesh and more pretty flower petals. While the Krug was all about power and density, this was supreme elegance, laciness and effortless class. The finish was wonderful as well, tailing away in a lovely stream of deep, earthy, ever slightly metallic minerality. May need a few more years in this format to really show at peak, but no harm drinking it now. Lovely stuff.
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Acker Merrall BYO (Sepia - Chicago IL): Still incredibly fresh and vibrant. Big fruit on nose and palate with aromas and tastes of lemon and lemon zest. Great acidity and textures with power unfolding on finish.
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Bubbles almost gone, the wine is surprisingly advanced. A dark, brownish color and notes of apple, minerals, only a hint of acidity. I guessed the vintage, but the wine is a little bit disapponting for what it is, and I have had far better bottles of this. Drink up, fast. With Henrik, Real-Barca.
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4th Saturday Brown Bagger (Sue's): Deep yellow color. Aromas of cashew, melon and baked almond. baked apple tones on the palate, along with a hint of oxidation. A bit tired. 88-89 pts.
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Nose very open right from the start, sherry and baked apples dominate, oxidative yet not over the top. Palate took 2 hours to catch up with the nose which is very full and complex once it gets going, very good champagne if you like the style but to me tonight this very fine champagne is eclipsed by the liveliness yet also oxidative Egly Ouriet 99
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Very lovely wine just starting to get some lovely hints of age. Beautiful citrus fruit with the beginnings of nut and caramel characters. Finish goes for a long time. Only improved through a 4 hour meal.
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Lots of complexity on the nose, notes of honey, hazelnuts, a touch of sherry. Not oxidized but more advanced than I'd have expected given feedback that this still has a way to go. My first of three, the others not to be touched for a while yet. On the palate it had plenty of line and length, yet there was something lacking. Not the blockbuster I'd been hoping for, merely very good when I'd hoped for great. 89.5 points if you're asking. More experienced tasters would have been able to put this into context, I am sure.
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Some very good wine here. It seemed a bit beyond its apex, but it still had enough complexity to make for a wonderful experience. The color is gold, the nose is all chardonnay with hazelnuts, lemon curd, sherry, and a salty sea air kind of thing. I drank it at first from a champagne glass, but it seemed a little reticent, so I moved it into a white wine glass and the wine took on much more character. Also, as it rose to room temperture, it became much more pleasant. The length and finish were long and complex.
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New year's eve & day; 12/31/2009-1/1/2010: Slight oxidation on this bottle- this is in a nice place with very fine bubbles A touch of lemon and hazelnut with time some brioche notes. Nice long finish. A good bottle but not the religious experience this can be.
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Drank at St. Julien with Bernard and Angie. Golden honey color, firm aromas of caramel , almond, nutty, and citrus . Not bubbly but when you sip it, you can feel the tiny bubbles still presence. On the palate, its full and lingers for a while. Enjoyable and were looking for more.
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Second of two bottles purchased and this one was a lot better. It was full of flavour, good colour and biscuity, although signs of ageing but in a good way. This had balance and was ready for drinking now. Not totally my preference but a quality wine nevertheless.
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Interesting the first of two bottles drank from Vinopolis in London. It was rather yeasty and felt a little over the hill. The mousse was fine and the colour yellow but I need to reserve judgement until the second bottle.
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Phil's B-Day; 7/23/2009-7/25/2009 (Chicago): apple, honey, and a nice biscuit like aftertaste. Really solid wine, had many years left in bottle, but was amazingly balanced and very refined. When champagne is on, my favorite varietal, and this was definitely on, great wine
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Phil's MONUMENTAL 33rd Birthday Wine Tasting (Knightsbridge Wine Shop (Northbrook, IL)): From a magnum. A fantastic wine from a fantastic vintage in Champagne. Lively bubble structure. Star bright golden color. Bright yellow flowers, wet slate with laser like minerality. Fresh peaches and tangerines on the nose with honeyed melon, mangos and other citrus. Flavors of lightly roasted almonds, caramelized sherry, cloves and white pepper. Both tropical and citrus notes on the tongue. Layers of pineapple, honey, vanilla, all sorts of apples, kiwi and cantaloupe. The notes are absolutely endless. Palate is seamless sporting a perfectly balanced finish - the most complexity and layers I have ever experienced in a sparkling wine. I cannot imagine a better Champagne. This was the perfect way to start the most incredible tasting I've ever attended.
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Beautiful medium-dark gold colour. Aromas of apple, lemon, brioche, and a hint of coffee. Great texture and fine, fine bead. In typical Salon fashion, the nose and palate becomes significantly more expressive with air. After three hours, the wine also shows sherry, jasmine, and hazelnut notes. The wine is completely seamless from the nose through to the moderate-long, 35-40s finish. It is not the most profound example of the 1990 that I've had, but it is still delicious. It's just disappointing that the sticker price has shot up so much over recent years.
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Very similar to the bottle this summer, maybe a notch below: yest, nuttiness smooth and some citruce peel are all here, as well as a touch of oxidative character. Susan & T liked it better than me tonight -I just think I like the higher acidity freshness and verve of the 96 better.
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Stunning! A deep honeyed color with tiny tiny bubbles. At first look, it appeared more like a still wine, but on the palate there was a ton of life. Flowers and honey is about what the nose and palate reminded me of with just enough bubbles to keep things exciting. What an amazing wine.
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4th of July at the cabin. Bababoom, medium gold & rich. surprisingly heavy with tons of bread yeast on the initial pour. A lot more advanced flavors than you would expect judging by the color. Right away you are seduced by the smooth creamy mouth feel and the super delicate bubbles. macademia nut , honey, molasses all start to come out. With a little more time citrus peal oils come out adding to the dry flavors. What impresses most about this wine is the overall silkiness through out.
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Wino Guys Weekend (WGW) #1; 1/4/2008-1/5/2008: Honey-gold colour. Huge, typical Salon nose of sherry, apple, pear, jasmine flowers, lemon, and white figs. Medium-full bodied, with sherry, pear, ginger, lemon, and white figs. Long finish, ~45-50s, with ginger and lemon notes. This bottle didn't quite hit the highs of previous bottles, and in that respect was disappointing. Still a nice Champagne, but not jaw-dropping like Salon usually is.
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SLDS Icons (Tetsuya's, Sydney, Australia): Straw yellow coloured. Fine bead. Initially quite shy in the glass but opened over time to reveal honey, floral notes, vanilla, apples and lemon pastry on the nose. The palate is fine, long and balanced, there isn't a great deal of depth or complexity yet but I am confident that this had the structure to develop beautifully over the coming 10 years.
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Amazingly indivdual champagne; unlike any other champagne, even other Salon. Very exotic, beautiful integration of acidity, totally ready although still on the young side of maturity. Sauve, sophisticated, elegant, fascinating. I simply lack the vocabulary to describe the flavors.
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1990 Salon. Out of Magnum no less. Jaw-dropping, knee-buckling. One of the greats in full game-on mode. It took it a bit to come out of its shell but once it did…Holy S***. Offering absolutely every perspective on Champagne in one glass. Lemons crème, biscuits, apples, crème soda, vanillin, citrus rind and probably more but you get the idea. The mousse was as fine as silk but still in for the long-haul. A finish that hinted at nuts and yeast while still offering a panoply of fruit. It took a long time to drink one glass (and a longer time to drink the second one once that was safely secured). Can’t imagine anything much better than this. If one was keeping score I would say 98 or 99.
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TWC Otisabdul Offline (Provence Delices, Toronto, Canada): Medium-gold colour. Aromas of hazelnuts, gingerbread, lemon, apple, white flowers, jasmine. Hints of sherry develop with time, which I find typical with Salon. Medium-full bodied, zippy acidity (also characteristic of this house), with apple, ginger, currant, and hints of brioche. Just fantastic texture. Long finish, 55-60s, with ginger, white flowers, and currant notes.
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Light gold in color with a very fine mousse. It had an extremely strong nose of apples, pears, and yeasty brioche that continued through the palate. It seemed more ready to drink than a bottle I tried two years ago with exceptional balance. This bottle was a perfect example of why people buy and drink the high end champagne cuvees because it was phenomenal. WOW! (my very technical tasting term...)
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Tasted November 24, 2006 at an offline. Opened and served immediately in a Riedel Vinum Cuvee Prestige glass. Light yellow color in the glass, clear hue throughout with a nice mousse. Nose of pears, yellow apples and “bread dough”. Flavors of crisp yellow apples, pears, light tropical fruit notes and a touch of freshly baked bread. Perfectly balanced and harmonious. One of the best Champagnes I’ve tasted. Drink or hold.
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Bubbles are extremely tiny, a fine bead racing up the center of the glass. Nose and palate show relatively little for the first 30 minutes or so then open up to reveal an elegant, beguiling champagne. Nose just kept getting more and more complex but the finish was still not as long as I would expect from this wine. Still quite young I suspect. Excellent quality. Wish I owned some.
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Dinner at Jeff and Marya Samuelson's: The color is an enticing pale yellow. On the palate I get a burnt/acidic taste that is probably what Scott describes as "marzipan from age." This is similar to the taste I experienced with a NV Jacques Selosse Blanc de Blanc at Ma Cuisine in June. In both cases others seemed to tolerate this aspect of the wine more than I did. Looking past this, the Salon is a beautiful wine. It is a good medium weight. The bubbles are very small and there are lots of them, and they create a very lively sense in the mouth with good length. Very nice.
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Tokyo Tasting Group Round #2 -- 90/97 Sangiovese, plus Champagne and Dessert (Cuisine 219 Tokyo): Minute bead explodes when poured then coalesces into a beautiful stream moving up the very center of the glass. Nose starts out very much closed for the first fifteen or twenty minutes, then opens up into pure apple fruit, oatmeal, lemon, and mineral. The palate shows a great dose of bright acidity keeping this young and fresh and balancing the lemon cream sweetness. Over time and in the finish, there are rich notes of rising bread dough. As Steve commented, this is not yet showing any of the honey one would expect from a maturing Salon. Exceptionally good but still so very young at fifteen years old. Finely etched but with a lot of body underneath. Thanks Steve.
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Very youthful, massive acidity, very full midpalate of ripe fruit, plump yellow sultanas and apricot, and a faint backbone of more mature, almost mushroom flavours, slightly minty
Very powerful finish, superb length, the more mature notes showing strongest as it slowly dies away.
Along way to go, in 10-20 years this could be something really amazing
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A little darker than the '95, more golden in colour. More subtle nose as well. Fine, fine bubbles in the glass, like a bead of pearls. Apple, yeast and lemon peel on the nose leading to flavours of granny smith apple, lemon, biscuit, cream, toast, liquid caramel, and figs. An unbeliveably long finish that went on for minutes with honey and walnuts and toast. The most amazing Champagne I've ever had. The freshness and solid acidity surprised me. This one still has plenty of stuffing to age many more years.
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3/23/2023 - fcxj wrote: 92 Points
Broad, oxidative style.
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2/25/2023 - Bullethead Likes this wine: 95 Points
Almost sherry like nose with a lot of bubbles. Due to the hot year? Seems comm after reading other notes. The palate is clearly top notch with a lot of things going on.
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8/7/2022 - Eric wrote:
Piemonte at Madison Park How to Cook a Wolf (Seattle, WA, USA): Deep color, a hint of sherry at first, and not a ton of bubbles. I was a little worried at first. However any fears were quickly allayed. Mmmm, crystalline, wonderful acidity, super yeasty, this really gained so much vibrancy and focus with more air.
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12/10/2021 - Alex G. Likes this wine:
Holiday Burgundy Lunch: Served at the end of a very long day of exquisite Burgundy, so this might not have gotten the full attention it deserved. I found it quite enjoyable, but to me today the Clos de Goisses was a step up.
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10/20/2021 - jhngo Likes this wine: 98 Points
Stunning great resolved champagne.
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8/21/2021 - The Vines That Bind wrote: 93 Points
An oxidative and more mature example, but still drinkable to my taste, and has serious richness, weight, and power. Burnt caramel, brioche, orange zest. Still has effervescence at the core. Reasonable acid supports the weighty and advancing fruit. Not a perfect bottle but I quite like it nonetheless and can see the opulence of the vintage and the Blanc de Blanc cream. Unfortunately advanced and lacking freshness.
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4/10/2021 - Pavan wrote: 96 Points
Still vibrant
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9/21/2020 - aquacongas Likes this wine: 97 Points
Best Bottle before Clos du Mesnil Vertical Tasting (Rocaille Düsseldorf): not blind
Energetic and precise. Still lime and saline dominated. Starting to get a touch of roasted nut. Filigree and powerful likewise. One of the Salons I had. a least one more decade. 97
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8/28/2020 - Alex G. Likes this wine:
Clearly aged some think past peak, but I love it. Long finish, earthy in a lovely truffly sense. Some burnt pear and chalk.
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12/14/2019 - Paul S wrote: 97 Points
DRC vs Leroy Dinner (Kheam Hock Road): Wow and wow and wow. This was so on song tonight, with none of the tired, oxidative characteristics that some other tasters have noted in other bottles. On this showing, it was actually one of the best bottles of Champagne I have had in many years. Coincidentallly, I had this again side-by-side with another 1990 Krug Mesnil 7-8 years ago, and the Salon came across a shade poorer. Today, this was every bit the Krug’s equal in a rematch, maybe even bettering it. The nose was amazing, with lovely layers of earth and mineral and umami, kumquat rind, white fruit, and lovely clove and white pepper spice. It was on the palate where the wine really, really shone though. It was profound. There was great power, there was superb depth, there was great intensity - but it was more words like “transparent, pure, elegant, effortless”, that came to mind. Amazing. Here, palate-coating mousse and wonderfully integrated acidity enveloped the palate in layer after layer of white fruit, winter melon and little edges of cream and chalk and a kiss of exotic spice. This was one of the most complete and beautifully seamless, integrated champagnes I have ever had. What a finish too. Gentle, elegant, quiet, yet inexorably long. So profound, yet so very elegant. Rounded, intriguing, complete, complex. Amazingly complex I would say. Wow. This was showing beautifully now.
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10/24/2019 - beatles wrote: 91 Points
Passede it's prime, I think, but certainly enjoyable stil; cofee notes, round, soft, discrete mousse, sweet vanilla tones. Drink up, if you have it.
#AOC
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9/13/2019 - ArnieDog wrote:
Sumptuous S dinner
Jeffoes, sept 2019
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6/28/2019 - Alex G. wrote:
2014 Ramonet Lunch: Maderized but still some fruit, nutty, light bubbles. Drinkable, but clearly over the hill.
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6/1/2019 - fcxj wrote: 94 Points
Qing. Quite fresh.
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4/11/2018 - Ramberg wrote: 95 Points
Small and simple dinner gathering with some special friends, no formal notes.
A little cleanser after a small flight of red 1990 BDX’s.
Lovely complex nose with grass, smoke, ripe lemons, fresh bread, baker’s yeast, marzipan, hazelnuts, honey and a touch of sherry that shows after a little while in the glass.
Palate is very ripe and concentrated.
Creamy ripe red apples, bread, nuts and again some grass and hay, with a tiny bit of oxidative sherry and cider like tones in it.
Long finish with rich fruits and good acidity.
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2/9/2018 - The Vines That Bind wrote: 93 Points
Nose is fresh and bright with a grainy pear fruit, mild cinnamon, and baking spice. Pleasantly yeasty, good citrus. On the palate this is fresh and zippy upfront, but seems to be missing weight midpalate. Haven't had this '90 in a while, and while this is very good this bottle did come across a touch short tonight. The DP Œnotheques were more memorable.
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1/5/2018 - fcxj wrote: flawed
Etoge. Oxidized, nutty and sherried.
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9/1/2017 - beatles wrote: 91 Points
Bubbles fading, certainly mature, coffee here, a round sweetness, spice, I guessed the vintage as 1990 or 96, it is quite powerful, still, but I would not keep it much longer. #VeddingeBakker
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3/17/2017 - aquacongas wrote: flawed
Wine Monuments Man Chapter 2 (Berens am Kai 1 star Restaurant): damn corked, blindly side by side with Clos du mesnil 1990
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2/17/2017 - bon vivant wrote:
At a night with several 1990's that were on the decline or just past peak this bottle was a stunner -could not ask for a more beautiful expression of silkiness, balance and overall charm. There is obviously a large degree of variance but with some bottles you feel blessed to experience something very special. No oxidative notes, just beautiful creamy goodness with beautiful kiss of high notes. Hard to describe but in a word sublime.
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11/19/2016 - Marc wrote: 85 Points
Sparkling at 70 (Ekatahuna, New Zealand): Clearly aged, with a deep gold hue, with hints of browning. Clearly a chardonnay wine. This aged appearance is confirmed on the palate - the vibrancy of the effervescence is much reduced and the (full and complex) flavours of the wine betray the age of the wine. The wine needs more cut from the balance and comes across as slightly unfocused. It certainly has a certain richness in the palate which is outstanding in character. This has been outstanding in the past (although never at the highest levels that other vintages can possess). This example came from a very cold temperature controlled cellar. This was better 3 years ago,but perhaps an unrepresentative bottle.
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11/4/2016 - steinersing wrote: 93 Points
from magnum - nice nose and clarity
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10/17/2016 - Burgundy Al wrote: 94 Points
Twenty Years of Salon (The Bristol - Chicago IL): Tasted in 82/85/90 flight. Ripe with lots of extract. Still very young. More minerality and textures seemed to emerge with more air. Improved significantly over the hour+ in glass.
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5/16/2016 - ricknat1 wrote:
very oxidized without the secondary and tertiary flavors that can make an old champagne interesting, it remained just old
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12/15/2015 - steinersing wrote: 92 Points
Nice. Quite far developped and not much precision. Yeasty.
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12/1/2015 - The Vines That Bind wrote: 94 Points
Magnum. Less of a bouquet than expected offering up red apple, sharp honey, orange marmalade, and only beginning to develop a bit of yeasty brioche. Incredibly focused, fresh, and intense on the palate with sharp green apple, lemon and grapefruit citrus. A pleasant dose of salinity hanging in with seemingly high acid. Came into dinner expecting this to be the greatest champagne of the night (amongst a true all-star lineup) but was a bit let down by the showing (still amazing). Perhaps too young and fresh out of the Mag at this point? Still a very strong buy.
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9/9/2015 - etyc Likes this wine:
A very nice aperitif before the start of our '95 themed dinner. A perfect celebratory and congratulatory drink to our 1st home-grown MW, Ying, brought by none other than the man himself! Floral nose, apple, and some brioche. A bit taut on the palate, with lime, honey & nuts. Finished very good freshness and length!
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5/2/2015 - jhngo Likes this wine: 94 Points
not as expressive or powerful. just good not great.
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4/19/2015 - LWI wrote: 95 Points
Some Champagnes: Sweet malt, saved by glorious acidity. Very long and intense, only a tiny bit of green notes in the finish. The best 1990 of the night.
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4/12/2015 - FYC wrote:
Saturday with Some Charmers: Salon, Roulot, PYCM, Giacosa Riservas: Outstanding. Like the 1996 but with more mature notes. A bit richer fruit, a touch more hazelnut and brioche. Maybe a glimpse of what the 96 will become.
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2/14/2015 - PJRONeill wrote: 96 Points
Opening an older Salon is an exercise in trepidation - my last bottle of this was a bit jaded - but this one may well be the greatest champagne I've ever had.
Deep lemon color as it sits in the glass, plenty of fizz with a nose that smells like summer - hay, meyer lemon, honey, ripe red apples, slight notes of hazelnuts and a touch of smoke. It detonates on the palate like pop rocks with fantastic citrus, ripe melon, white pepper and honey. Its still ridiculously young on this evidence, but therein lies the lottery. One bottle left - ideally I'd give it ten years to get a bit more nuanced but it could be shot to bits right now as it sits in the wine fridge…..
But for now, this is as good as it gets for me. Fantastic.
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1/5/2015 - hiker_guy Likes this wine:
DRC tasting group ringing in the new year.
Nose was yeasty/nutty with nice interest and complexity. Very fine mousse.
Palate had lots of complexity and a very long finish that had a very distinct nutty finish. I had a slight preference for the Krug but it was a very interesting time having them side by side.
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12/31/2014 - Javachip wrote: 95 Points
New Year's Eve, San Diego (San Diego): Clear light gold color with subdued effervescence. Gorgeous bouquet of crisp apple cider, ginger, lime, fine nutty sherry, hints of alfalfa and mulling spices. Not overtly mineral, but with beautiful acidity providing freshness and precision. I noted a similarly complex profile with 1985 Salon back in 2009 and wonder if this is a house style that emerges in maturity. A world-class champagne. My #1 and group's FIRST PLACE.
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12/28/2014 - jhngo Likes this wine: 96 Points
beautiful toasty notes. developed more power as it opened up. Very fresh.
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2/6/2014 - la turque wrote: 93 Points
Beautiful golden colour. Nose of brioche, toast, lees, varnish and sweet fruits. Deliciously balanced on the palate. At its prime.
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12/22/2013 - jlgnml Likes this wine: 94 Points
Sushi with our daughter with Winston Churchill and Salon (Kai Zan Chicago): Very good, lemon, dry finish.
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12/20/2013 - CamWheeler wrote: 90 Points
Beat your 2013 WOTY Dinner: Hazelnut, apple, vanilla - fairly developed nose, there is some smoke and with time in the glass it becomes less nutty and more honeyed which I did enjoy more. The palate is a contrast in that it is barely developed at all, there is coursing acidity and fabulous drive. Probably the bottle was not pristine but it was very good anyway.
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12/5/2013 - jhngo wrote: 96 Points
youthful still alive!
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6/22/2013 - Marc wrote: 91 Points
Celebration for Bud's Seventieth Birthday (Eketahuna, New Zealand): Mature wine of considerable character. Structurally built on its acid. Moderate bead intensity in keeping with its age.Quite aged in character but very complex with it - the acid keeps the wine in focus. Slightly maderised.
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3/9/2013 - Marc wrote: 96 Points
A great wine of stunning clarity, balance, elegance and complexity. G
This bottle had a lively bead for a 23 years old wine and featured a brilliant nose of roasted walnuts and hazelnuts. This tremendous nutty character echoed on the palate with a particularly rich mouthfeel. This sense of power was kept in beautiful balance by the wine's bright acidity. The finish lasted close to a minute.
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12/31/2012 - Tim Heaton wrote: flawed
from Magnum, corked @#$$!
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11/17/2012 - Tenuta Stefan Likes this wine: 94 Points
Good bottle. Served blind at a tasting.
The colour puzzle me, it looks much older. Amber, almost urin, oxidiced.
Even on the nose this Champagne is a bit oxidiced, sherry-like, mushrooms, Münster-cheese, a little bit salty, mineral on the nose, seashells.
Nice body, full, freash acidity, good mineral, very good leangth. Taste of dried fruits, bread, mushrooms and sweet citrus. It leaves a salty finish.
I don't know why ... but Brigitte Bardot comes to my mind.
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10/2/2012 - mattjohnson_78 wrote: flawed
SOB! quickly replaced with an 89 VC LGD
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4/8/2012 - wineshaman wrote: 90 Points
This has been in my cellar for a number of years, a bit flat, muture flavors of lemon, slate, hazelnuts and almond oil. Seams to be on the downside, but for those who love oxidized champagnes, this is for you!
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4/3/2012 - Shorepower wrote:
En svag flaska Salon 1990 eller är det så att Salon 1990 är en svag årgång. Har inte varit imponerad av dem tidigare och tyvärr så följer den här upp den svaga trenden.Lite svag doft som saknar den typiska mesnildoften men har mognande chardonnaytoner som smör och honung. Smaken är ganska platt och har ett mycket kortare avslut än man kan förvänta sig av ett vin i den här klassen. Flaskan har legat på Grappe sedan inköp på SB så inget fel på lagringen. Jag var tidigt inne på Billecart-Salmon då den var ren och klar men saknade den skärpan som en Salon borde visa upp.
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12/27/2011 - Sleepy Dave wrote: 95 Points
2011 Special Session 4 - Wine bash of 2011 (Jade Palace Seafood Restaurant, The Forum Shopping Mall, Orchard Road): Alcohol :: 12.5%
En Magnum. Popped and poured. Compared to the immediately engaging Krug, the Salon really started slow..... Nose was ok, palate was tight and pretty tasteless. Your patience on this wine will return with great reward. Similar to Krug, the Salon unfolded herself after 2hrs in the glass. The only different was Salon gently removed her mysterious mask and reveal the perfect features, Krug was break through the hard shell with forced. Still painfully young, with soft but focus aromas of yeast, green apple, fresh white bread and rich mineral at the background. With time, perfume floral scent emerged and showed superb perfume and great complexity. The ultra fine bubble gently coated the palate and bring out the complex, detail layers with out of the chart focus and precision, immense richness and intensity but feather light on the palate, with seductiveness, finesse, elegance and polished texture. A little bit of nuttiness and salinity added better dimension and depth. The super long finish is very fine, detail and fresh with touch of restraint and incredible tension. I really enjoy this quiet, charming Salon. This will continue to develop in the bottle at least another decade if not two, effortlessly. 95-97
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12/27/2011 - Paul S wrote: 95 Points
Wine Bash of the Year 2011 (Jade Palace): From a magnum, this was a stunning Champagne. It had the distinct disadvantage of being served alongside an incredible magnum of 1990 Krug Clos des Mesnil, but it was otherwise an amazing wine in its own right. A bit slow off the bat and reticent at first, it only really came alive after an hour. By then, it had a wonderful nose, rather higher-toned than Krug, it showed in lovely wafts of lemons and limes, sweet apple flesh and a pretty whiff of flowers. The palate was really bright, with lacy acidity that made this a lovely food wine. If anything, the mousse here was even finer than on the the Krug, layering the mouth with tiny bubbles which cleansed the palate on every sip, just before the wine quietly sneaked into each and every part of the midpalate with gentle, yet insistent flavours of sweet apples and ripe lemons, a bit of cherry flesh and more pretty flower petals. While the Krug was all about power and density, this was supreme elegance, laciness and effortless class. The finish was wonderful as well, tailing away in a lovely stream of deep, earthy, ever slightly metallic minerality. May need a few more years in this format to really show at peak, but no harm drinking it now. Lovely stuff.
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10/20/2011 - Burgundy Al wrote: 93 Points
Acker Merrall BYO (Sepia - Chicago IL): Still incredibly fresh and vibrant. Big fruit on nose and palate with aromas and tastes of lemon and lemon zest. Great acidity and textures with power unfolding on finish.
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4/27/2011 - beatles wrote: 91 Points
Bubbles almost gone, the wine is surprisingly advanced. A dark, brownish color and notes of apple, minerals, only a hint of acidity. I guessed the vintage, but the wine is a little bit disapponting for what it is, and I have had far better bottles of this. Drink up, fast. With Henrik, Real-Barca.
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4/16/2011 - BradE wrote:
A touch of oxidation, but drank pretty well. (Jeff's bottle).
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1/22/2011 - AllRed wrote: 88 Points
4th Saturday Brown Bagger (Sue's): Deep yellow color. Aromas of cashew, melon and baked almond. baked apple tones on the palate, along with a hint of oxidation. A bit tired. 88-89 pts.
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12/27/2010 - Lord Rayas wrote: 87 Points
probably not showing as it should. thought it was a few decades older. semi oxidised and a little flat. nice aroma still.
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12/21/2010 - Pacalet wrote: 91 Points
Nose very open right from the start, sherry and baked apples dominate, oxidative yet not over the top. Palate took 2 hours to catch up with the nose which is very full and complex once it gets going, very good champagne if you like the style but to me tonight this very fine champagne is eclipsed by the liveliness yet also oxidative Egly Ouriet 99
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11/23/2010 - wingc123 wrote:
Very lovely wine just starting to get some lovely hints of age. Beautiful citrus fruit with the beginnings of nut and caramel characters. Finish goes for a long time. Only improved through a 4 hour meal.
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11/14/2010 - PJRONeill wrote: 89 Points
Lots of complexity on the nose, notes of honey, hazelnuts, a touch of sherry. Not oxidized but more advanced than I'd have expected given feedback that this still has a way to go. My first of three, the others not to be touched for a while yet. On the palate it had plenty of line and length, yet there was something lacking. Not the blockbuster I'd been hoping for, merely very good when I'd hoped for great. 89.5 points if you're asking. More experienced tasters would have been able to put this into context, I am sure.
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5/1/2010 - cybergod wrote: 97 Points
Incredible Champagne. The best I've had. Full, rich, elegant and beautiful balance of fruit and mature, toast, butter overtones.
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2/8/2010 - mebydef wrote: 94 Points
Some very good wine here. It seemed a bit beyond its apex, but it still had enough complexity to make for a wonderful experience. The color is gold, the nose is all chardonnay with hazelnuts, lemon curd, sherry, and a salty sea air kind of thing. I drank it at first from a champagne glass, but it seemed a little reticent, so I moved it into a white wine glass and the wine took on much more character. Also, as it rose to room temperture, it became much more pleasant. The length and finish were long and complex.
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1/25/2010 - rnellans wrote: 95 Points
Nice mousse with aromas of almonds, honey, biscuits, hints of caramel. Quite balanced with nice acidity and a long finish
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1/1/2010 - bon vivant wrote:
New year's eve & day; 12/31/2009-1/1/2010: Slight oxidation on this bottle- this is in a nice place with very fine bubbles A touch of lemon and hazelnut with time some brioche notes. Nice long finish. A good bottle but not the religious experience this can be.
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10/16/2009 - kcho wrote:
Drank at St. Julien with Bernard and Angie. Golden honey color, firm aromas of caramel , almond, nutty, and citrus . Not bubbly but when you sip it, you can feel the tiny bubbles still presence. On the palate, its full and lingers for a while. Enjoyable and were looking for more.
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9/11/2009 - mariolanza wrote: 93 Points
Second of two bottles purchased and this one was a lot better. It was full of flavour, good colour and biscuity, although signs of ageing but in a good way. This had balance and was ready for drinking now. Not totally my preference but a quality wine nevertheless.
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9/11/2009 - mariolanza wrote: 89 Points
Interesting the first of two bottles drank from Vinopolis in London. It was rather yeasty and felt a little over the hill. The mousse was fine and the colour yellow but I need to reserve judgement until the second bottle.
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7/25/2009 - zimmy07 wrote:
Phil's B-Day; 7/23/2009-7/25/2009 (Chicago): apple, honey, and a nice biscuit like aftertaste. Really solid wine, had many years left in bottle, but was amazingly balanced and very refined. When champagne is on, my favorite varietal, and this was definitely on, great wine
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7/25/2009 - beezer6 wrote: 96 Points
Phil's MONUMENTAL 33rd Birthday Wine Tasting (Knightsbridge Wine Shop (Northbrook, IL)): From a magnum. A fantastic wine from a fantastic vintage in Champagne.
Lively bubble structure. Star bright golden color.
Bright yellow flowers, wet slate with laser like minerality.
Fresh peaches and tangerines on the nose with honeyed melon, mangos and other citrus.
Flavors of lightly roasted almonds, caramelized sherry, cloves and white pepper. Both tropical and citrus notes on the tongue.
Layers of pineapple, honey, vanilla, all sorts of apples, kiwi and cantaloupe. The notes are absolutely endless.
Palate is seamless sporting a perfectly balanced finish - the most complexity and layers I have ever experienced in a sparkling wine.
I cannot imagine a better Champagne. This was the perfect way to start the most incredible tasting I've ever attended.
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7/25/2009 - MatthewF wrote:
A Weekend of Excess; 7/24/2009-7/25/2009 (Chicago/Northbrook, IL): From magnum. Fantastic aromatics. Baked lemon and apple with a bit of nuttiness and some yeast. Very rich with great mouthfeel. Absolutely delicious
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7/25/2009 - psmith wrote:
Birthday Weekend; 7/23/2009-7/25/2009 (Chicagoland): From magnum. Very '90 in style - ripe, full bodied baked apple and yeasty notes. Firm but balanced acidity and mousse. Rich for Salon. Really good.
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7/16/2009 - futronic wrote: 93 Points
Beautiful medium-dark gold colour. Aromas of apple, lemon, brioche, and a hint of coffee. Great texture and fine, fine bead. In typical Salon fashion, the nose and palate becomes significantly more expressive with air. After three hours, the wine also shows sherry, jasmine, and hazelnut notes. The wine is completely seamless from the nose through to the moderate-long, 35-40s finish. It is not the most profound example of the 1990 that I've had, but it is still delicious. It's just disappointing that the sticker price has shot up so much over recent years.
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3/1/2009 - rnellans wrote: 95 Points
Always one of my favorite champagnes. Golden color.. nice mousse with lots of toast with hints of honey on the nose. Nice balance. Holding up well..
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12/20/2008 - AlexRed wrote: 96 Points
awesome
Sherry notes, nuts, mushroom, honey and ginger. the whole package.
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11/10/2008 - bon vivant wrote:
Very similar to the bottle this summer, maybe a notch below: yest, nuttiness smooth and some citruce peel are all here, as well as a touch of oxidative character. Susan & T liked it better than me tonight -I just think I like the higher acidity freshness and verve of the 96 better.
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10/4/2008 - mappleton wrote: 97 Points
Stunning! A deep honeyed color with tiny tiny bubbles. At first look, it appeared more like a still wine, but on the palate there was a ton of life. Flowers and honey is about what the nose and palate reminded me of with just enough bubbles to keep things exciting. What an amazing wine.
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7/5/2008 - bon vivant wrote: 95 Points
4th of July at the cabin. Bababoom, medium gold & rich. surprisingly heavy with tons of bread yeast on the initial pour. A lot more advanced flavors than you would expect judging by the color. Right away you are seduced by the smooth creamy mouth feel and the super delicate bubbles. macademia nut , honey, molasses all start to come out. With a little more time citrus peal oils come out adding to the dry flavors. What impresses most about this wine is the overall silkiness through out.
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5/17/2008 - RiedelBeagle wrote: 88 Points
Rather bland. Disappointing.
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1/5/2008 - futronic wrote: 92 Points
Wino Guys Weekend (WGW) #1; 1/4/2008-1/5/2008: Honey-gold colour. Huge, typical Salon nose of sherry, apple, pear, jasmine flowers, lemon, and white figs. Medium-full bodied, with sherry, pear, ginger, lemon, and white figs. Long finish, ~45-50s, with ginger and lemon notes. This bottle didn't quite hit the highs of previous bottles, and in that respect was disappointing. Still a nice Champagne, but not jaw-dropping like Salon usually is.
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12/4/2007 - CamWheeler wrote: 94 Points
SLDS Icons (Tetsuya's, Sydney, Australia): Straw yellow coloured. Fine bead. Initially quite shy in the glass but opened over time to reveal honey, floral notes, vanilla, apples and lemon pastry on the nose. The palate is fine, long and balanced, there isn't a great deal of depth or complexity yet but I am confident that this had the structure to develop beautifully over the coming 10 years.
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10/13/2007 - sdr wrote: 96 Points
Amazingly indivdual champagne; unlike any other champagne, even other Salon. Very exotic, beautiful integration of acidity, totally ready although still on the young side of maturity. Sauve, sophisticated, elegant, fascinating. I simply lack the vocabulary to describe the flavors.
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4/29/2007 - jimbomatic wrote: 98 Points
1990 Salon. Out of Magnum no less. Jaw-dropping, knee-buckling. One of the greats in full game-on mode. It took it a bit to come out of its shell but once it did…Holy S***. Offering absolutely every perspective on Champagne in one glass. Lemons crème, biscuits, apples, crème soda, vanillin, citrus rind and probably more but you get the idea. The mousse was as fine as silk but still in for the long-haul. A finish that hinted at nuts and yeast while still offering a panoply of fruit. It took a long time to drink one glass (and a longer time to drink the second one once that was safely secured). Can’t imagine anything much better than this. If one was keeping score I would say 98 or 99.
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12/29/2006 - futronic wrote: 96 Points
TWC Otisabdul Offline (Provence Delices, Toronto, Canada): Medium-gold colour. Aromas of hazelnuts, gingerbread, lemon, apple, white flowers, jasmine. Hints of sherry develop with time, which I find typical with Salon. Medium-full bodied, zippy acidity (also characteristic of this house), with apple, ginger, currant, and hints of brioche. Just fantastic texture. Long finish, 55-60s, with ginger, white flowers, and currant notes.
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11/24/2006 - Winetex wrote: 96 Points
Light gold in color with a very fine mousse. It had an extremely strong nose of apples, pears, and yeasty brioche that continued through the palate. It seemed more ready to drink than a bottle I tried two years ago with exceptional balance. This bottle was a perfect example of why people buy and drink the high end champagne cuvees because it was phenomenal. WOW! (my very technical tasting term...)
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11/24/2006 - wineismylife wrote: 96 Points
Dallas Offline with Winetex (Amici's in Carrollton, TX): WIML96+,NOWA,WS97
Tasted November 24, 2006 at an offline. Opened and served immediately in a Riedel Vinum Cuvee Prestige glass. Light yellow color in the glass, clear hue throughout with a nice mousse. Nose of pears, yellow apples and “bread dough”. Flavors of crisp yellow apples, pears, light tropical fruit notes and a touch of freshly baked bread. Perfectly balanced and harmonious. One of the best Champagnes I’ve tasted. Drink or hold.
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9/24/2006 - 60ouvrees wrote:
Bubbles are extremely tiny, a fine bead racing up the center of the glass. Nose and palate show relatively little for the first 30 minutes or so then open up to reveal an elegant, beguiling champagne. Nose just kept getting more and more complex but the finish was still not as long as I would expect from this wine. Still quite young I suspect. Excellent quality. Wish I owned some.
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7/14/2006 - Rupert wrote: 89 Points
Blind tasting of vintage pairs (Alba Restaurant, London): Very similar to the first wine, again tangy and very mature, but a bit fresher, so I'd guess 1990.
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7/7/2006 - Dave Dalluge wrote:
Dinner at Jeff and Marya Samuelson's: The color is an enticing pale yellow. On the palate I get a burnt/acidic taste that is probably what Scott describes as "marzipan from age." This is similar to the taste I experienced with a NV Jacques Selosse Blanc de Blanc at Ma Cuisine in June. In both cases others seemed to tolerate this aspect of the wine more than I did. Looking past this, the Salon is a beautiful wine. It is a good medium weight. The bubbles are very small and there are lots of them, and they create a very lively sense in the mouth with good length. Very nice.
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5/29/2006 - Chuck Miller wrote: 91 Points
Medium gold color, slightly oxidized nose, more like Krug than Salon. Very good but there were better wines to come, so i didn't linger.
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10/28/2005 - jrufusj wrote:
Tokyo Tasting Group Round #2 -- 90/97 Sangiovese, plus Champagne and Dessert (Cuisine 219 Tokyo): Minute bead explodes when poured then coalesces into a beautiful stream moving up the very center of the glass. Nose starts out very much closed for the first fifteen or twenty minutes, then opens up into pure apple fruit, oatmeal, lemon, and mineral. The palate shows a great dose of bright acidity keeping this young and fresh and balancing the lemon cream sweetness. Over time and in the finish, there are rich notes of rising bread dough. As Steve commented, this is not yet showing any of the honey one would expect from a maturing Salon. Exceptionally good but still so very young at fifteen years old. Finely etched but with a lot of body underneath. Thanks Steve.
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8/22/2005 - Russell Faulkner wrote: 97 Points
Holiday Champagnes (Salon, Bolly, Gosset, L-P, Roederer, Dom P) (Malaysia): Mid gold, quite soft, slow bubbles
Rich nose of candied fruit, some tasty elements
Very youthful, massive acidity, very full midpalate of ripe fruit, plump yellow sultanas and apricot, and a faint backbone of more mature, almost mushroom flavours, slightly minty
Very powerful finish, superb length, the more mature notes showing strongest as it slowly dies away.
Along way to go, in 10-20 years this could be something really amazing
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4/24/2003 - futronic wrote: 96 Points
A little darker than the '95, more golden in colour. More subtle nose as well. Fine, fine bubbles in the glass, like a bead of pearls. Apple, yeast and lemon peel on the nose leading to flavours of granny smith apple, lemon, biscuit, cream, toast, liquid caramel, and figs. An unbeliveably long finish that went on for minutes with honey and walnuts and toast. The most amazing Champagne I've ever had. The freshness and solid acidity surprised me. This one still has plenty of stuffing to age many more years.
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12/6/2002 - R2-D2 wrote: 92 Points
Lots of dry zesty ripe citrus and long lingering finish, but seems one-dimensional with the zesty citrus. Needs Time?
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