I expected this to show it's age but it's amazing how making wine in an oxidized style can effectively inoculate a wine and make it last. This is very complex and still very fresh with gorgeous notes of baked bread and oxidation with hints of butterscotch and lemon oil. Still with good bubbles and excellent verve and concentration. Amazing!
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Light slightly oxidized rose color. Buttered rye bread, a touch of satsuma, and nutmeg on the unbelieveable nose. The bubbles are so microscopic as to be invisible, but make their presence felt in the tasting. Notes of satsuma with a delicious sour zest note at the end. It is hard to overstate how stellar, overpowering, yet nuanced the citric acids are. The satsuma guides the wine into a seemingly eternal finish. This is the most extraordinary champagne I have ever had the pleasure to drink. With Stash at Daniel’s in New York City.
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Salted caramel and buttered popcorn. Still lively and effervescent. Dense and concentrated. Nearly syrupy in terms of developed sweetness and breadiness although there is still an acid and citrus kiss here. Very special to try and very good.
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Christie's Wine Dinner: A Journey Through the Vinkällare of Staffan Hansson (RPM Steak - Chicago IL): Served alongside the 1990, this showed apple and baked apple with plenty of toasted bread and yeast. Very good weight. Good length and balance, slightly detracted by acidity that is assertive even for 1988. I liked this wine, despite rarely being a fan of this bready/ oxidative style, but preferred the 1990.
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Drank it side by side with Clos du Mesnil 1992. No chance for Krug this time. Der "Gegner", der am heutigen Tage keiner ist. Zu überlegen, zu mächtig. Der Selosse startet mit 98 und ist nach 4 Stunden bei glatten 100 Punkten angekommen. Soviel Wucht und Eleganz habe ich selten bei einem Champagner erleben dürfen. Von der Altersmüdigkeit keine Spur. Es ist wirklich ein Montrachet mit Bubbles, aber die Yuzusüße gibt diesem Wein eine unendliche Fülle. Noch lange nicht seinen Zenit erreicht. Er zeigt eine unglaubliche Komplexizität. Nüsse, Orangen, Apfel, Vanille, teilweise orientalische Würze, aber alles in allem ungemein elegant und präzise.
Rytis, ich danke Dir,dass du deine einzige Flasche mit uns geteilt hast. Ich weiß, diese Gelegenheit wird sich nicht wieder ergeben. Ein Meisterwerk von Herr Anselme Selosse.
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Cuvee N! Beautiful at first tasting with a lot of Burgundy like tones. However after a while I got tired of it. Its so concentrated and oaky so you need to chew it. I like my champagnes to be fresch
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Copenhagen Tasting Group welcomes Tom in DC; 9/5/2004-9/10/2004 (Copenhagen): Medium to dark yellow. Scents of bread, wheat toast, crushed nuts and almonds, and gummy bears. Medium bodied with ample structure and definition. Good weight and intensity on the palate. Initially the wine had a somewhat off putting bear flavour, but that disappeared after a little while. A thoroughly delicious and sumptuous Champagne which should be drunk now.
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4/29/2024 - rnellans wrote: 95 Points
Cru Crew Wine dinner hosted by Brad England (Mara restaurant at the Four Seasons hotel in Minneapolis, MN.): Very nice. Nice bouquet of baked bread. Oxidative style. Very fresh.
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1/30/2024 - dream Likes this wine: 95 Points
I expected this to show it's age but it's amazing how making wine in an oxidized style can effectively inoculate a wine and make it last. This is very complex and still very fresh with gorgeous notes of baked bread and oxidation with hints of butterscotch and lemon oil. Still with good bubbles and excellent verve and concentration. Amazing!
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10/22/2021 - TexasBob Likes this wine: 100 Points
Light slightly oxidized rose color. Buttered rye bread, a touch of satsuma, and nutmeg on the unbelieveable nose. The bubbles are so microscopic as to be invisible, but make their presence felt in the tasting. Notes of satsuma with a delicious sour zest note at the end. It is hard to overstate how stellar, overpowering, yet nuanced the citric acids are. The satsuma guides the wine into a seemingly eternal finish. This is the most extraordinary champagne I have ever had the pleasure to drink. With Stash at Daniel’s in New York City.
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11/13/2018 - The Vines That Bind wrote: 94 Points
Salted caramel and buttered popcorn. Still lively and effervescent. Dense and concentrated. Nearly syrupy in terms of developed sweetness and breadiness although there is still an acid and citrus kiss here. Very special to try and very good.
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10/13/2018 - aquacongas wrote: 95 Points
The best 88 Champagnes from 1988 Part 1/3; 10/12/2018-10/13/2018 (Les Crayeres Reims): Blind, Jamesse Synergie Glas
This time not so strong as 2 years ago where it hits the maximum. The nose is typical Selosse. Powerful, Creme brull, dried fruits, but today missing a little bit length and bubbles to keep him fresher. 94-95
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6/17/2017 - Burgundy Al wrote:
Christie's Wine Dinner: A Journey Through the Vinkällare of Staffan Hansson (RPM Steak - Chicago IL): Served alongside the 1990, this showed apple and baked apple with plenty of toasted bread and yeast. Very good weight. Good length and balance, slightly detracted by acidity that is assertive even for 1988. I liked this wine, despite rarely being a fan of this bready/ oxidative style, but preferred the 1990.
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3/17/2017 - aquacongas Likes this wine: 100 Points
Drank it side by side with Clos du Mesnil 1992. No chance for Krug this time. Der "Gegner", der am heutigen Tage keiner ist. Zu überlegen, zu mächtig. Der Selosse startet mit 98 und ist nach 4 Stunden bei glatten 100 Punkten angekommen. Soviel Wucht und Eleganz habe ich selten bei einem Champagner erleben dürfen. Von der Altersmüdigkeit keine Spur. Es ist wirklich ein Montrachet mit Bubbles, aber die Yuzusüße gibt diesem Wein eine unendliche Fülle. Noch lange nicht seinen Zenit erreicht. Er zeigt eine unglaubliche Komplexizität. Nüsse, Orangen, Apfel, Vanille, teilweise orientalische Würze, aber alles in allem ungemein elegant und präzise.
Rytis, ich danke Dir,dass du deine einzige Flasche mit uns geteilt hast. Ich weiß, diese Gelegenheit wird sich nicht wieder ergeben. Ein Meisterwerk von Herr Anselme Selosse.
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1/5/2011 - St Paul wrote: 94 Points
Cuvee N! Beautiful at first tasting with a lot of Burgundy like tones. However after a while I got tired of it. Its so concentrated and oaky so you need to chew it. I like my champagnes to be fresch
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2/19/2010 - St Paul wrote: 96 Points
this is cuvée N....1-2 points better than the normal vintage..
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9/10/2004 - Joe Belmaati wrote: 91 Points
Copenhagen Tasting Group welcomes Tom in DC; 9/5/2004-9/10/2004 (Copenhagen): Medium to dark yellow. Scents of bread, wheat toast, crushed nuts and almonds, and gummy bears. Medium bodied with ample structure and definition. Good weight and intensity on the palate. Initially the wine had a somewhat off putting bear flavour, but that disappeared after a little while. A thoroughly delicious and sumptuous Champagne which should be drunk now.
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