Blind Champagne Tasting (Basanti in San Juan Capistrano, CA (South OC)): Disgorged October 2017. Roughly 3/4 PN and 1/4 Chard. I kept wanting to say savory in my notes, Not to mean lean or negative in tone, but that a savory, earthy sense was in the wine. Apple and salinity. Have some leftover from last night so I have the good fortune to retaste again and improve my note here...
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April Basanti (blind): Blind. Would never have guessed Marguet since the last few Marguets (different bottlings) I tasted had a lot more oak treatment.
Something like pencil shavings on the nose. Yellow raspberries, yellow apples, an a saline note. Some maturity coming across, but this has aged gracefully. Nice acidity and overall balance.
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Wednesday Champagnes at Basanti: Served blind. Two mature wines in a row? Its just going to be one of those tastings. Compelling nose. Dense with integrated honey and apples. Showing in a mature way. Clean palate. Well integrated with tart acidity. Marguet wins this one. I don't think gambling on aging wines with sulfur adds is a winning bet, this one is doing fine. Very well in fact. Nice wine.
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High quality. Despite the age and being 5 years post disgorgement this was still very much on the lean and acidic side. Just about balanced out with a nice toastiness . Super dry and rocky. Long finish.4-
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Danish Top 20 champagne blind tasting vintage 2012 (24 btls) (Nimb): Horisontal half blind tasting of 24 top champagnes from vintage 2012. Conclusion: It is a great vintage. My topratings were to some extent unexpected. My winner was Diebolt-Vallois Fleur de Passion which I rated 96. In a shared second place with 94+ were Legras Saint Vincent (unexpected but I don't forget that 1996 might be the best champagne I have ever tasted so far. Try to get a btl. if you can. It is difficult but worth it - still in a perfect drinking window), Veuve Clicquot vintage(!), Moet & Chandon Grand vintage(!) and Perrier-Jouet Belle Epoque.
This wine: Reduction but could be swirled away. Ripe apple, dried fruit, toast, nutty, lemon. Delicate mousse.
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Zero dosage. Plenty of ginger here in a slightly oxidized style. Clean, pure, chalky, elegant, but also hints of mature sweetnes with mushrooms and confit d'orange. Ends with a swirp of acidity.
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Popped yesterday. Bottled 07/2013, Disg 12/2017. 72% PN, 28% Chard, no added sulfites, 0 g/l dosage. Yum. Notes from day 2 open. On the nose: soft cranberry and lemon, slightly oxidative in style, a hint of copperiness. On the palate: fantastic acidity and density; strawberry and peach, lemon, loads of minerals and wet stone with some juicy grapefruit notes on the finish. Will (hopefully) wait a while on the next btl, but this drinks very well now.
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2017 disgorgement. Slightly oxidative, almost savory with the acid on the end. Definitely shows it’s BdN character. Frank at the end of the night where it worked wonderfully, wouldn’t start an evening with it.
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Corton dinner. Drank this after the terriffic 2004 Clos des Goisses and it held its own. Lovely nose of lemon, touch of brioche with raspberry. Vinous. A bit too foamy at this stage. I would lay this down till 2025.
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Medium gold, intense. Yeasty. Notes of apple, nuts and oak. Mineral. Dark profile, shows tiredness. Complex. 72% PN 28% CH Tirage: July 2013 Degorgement: May 2017 0 dosage
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End of the Merlot showdown night at Maison Dakota. Drank in Gabriel Standart. Appearance is clear, medium intensity, yellow gold colour. Thin legs. Persistent fine bubbles. Nose medium+ intensity, with aromas of saline minerality, chalk and limestony minerals, red apples, green apples, bit of oxidative nuttiness. Developing. On the palate, very dry, high acidity, medium- alcohol (12.5%), medium body. Medium+ flavour intensity, with flavours of yeasty mealy bread, red apples, green apples, golden yellow apples, oxidative caramel and nuts, saline and stones minerality, fresh chalk powder, cooling white fungus. Long finish. Very good quality. Very dry style, oxidative and very grower. Vinous without being big bodied, but savoury. Serious and in need of more age to develop. 72% Pinot Noir, 28% Chardonnay. Zero dosage. Disgorged October 2017.
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72% Pinot Noir, 28% Chardonnay, 0g/L dosage. Light golden, very fine bead; medium-plus intensity aromatics with slight chalk, limestone, apple, lemon, cream; palate is medium bodied with balanced mousse, elegant mouthfeel, dry but not at all sharp and in fact has a creaminess to it, medium-plus acidity, medium alcohol, lemon curd, some richer fruits, not quite brioche but a richness to the palate; finish is long, slightly tart, with a ton of character. Probably the best zero dosage champagne that I've had, and one of the best champagnes overall I've had. This is at the quality level of Tete du Cuvees from top brands (Taittinger Comtes, Dom, etc). Incredibly lovely. 95+ Update: This has a savory quality to the palate and the finish which is really lovely and makes this easy to come back to.
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One of the best zero dosage champagnes I have had. Let it breathe for a while - this thing will give you crunchy yellow apples, apple strudel, limes, macadamias and all that other good stuff.
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72/28 pinot noir and chardonnay, from the Les Crayères lieux-dit in Ambonnay. This was a lovely bottle. Still very young, but also quite giving with that unique Marguet touch. Mildly oxidative with intense preserved lemon and salinity, crunchy acids but no longer overly sharp or austere. The aging in oak is felt in the mouthfeel here but not tasted. This seems to be rounding into fine form. Will try to hold my remaining couple of bottles at least 1-2 years for additional development, but it won't be easy.
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La Tintorería in Madrid. Solid and from what I recall - mirabelle plum, spicy, gentle oxidative notes and firm acidity. But so far I prefer his 2013s across the board. They seem to have more of everything. Perhaps in time, though. On day 2, this is even slighter.
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Highly expressive, bright and generous on the nose with a good deal of smoke, ripe apple, lemon and whipped cream with a fat/butter note. On the palate somewhat on the richer side with a real wine underneath the strong and very persistent mousse. Very dry yet not austere at all, if anything it is really satisfying. Markedly minerally/saline with just fantastic energy. A highly confident, powerful and serious wine with a structure to behold.
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Pulled this towards the end of the evening as a palate cleanser and farewell to the meal. Disgorged 09/2017, zero dosage with 72% PN, 28% Chard. I continue to love the Marguet wines. Why? Because in this instance (not all, as some can show the lower dosage more evidently), this bottle of Crayeres drinks perfectly without the lack of dosage being part of the discussion. I poured this blind too, as previously we had Vilmart CdC and Cristal, both that have about 7 g/l. For me, what Benoit Marguet shows is that a wine made without dosage can be equally compelling. The balance on this is terrific, with an imprint of raspberry and black cherry, and an aromatic of rye, which is the term Brig used tasting the wine next to me. This continues to drink super at this stage, too.
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Disgorged 09/2017, and no dosage as is the house style. 72% PN, 28% Chard. Both contribute here. There is a creamy note to this bottle that comes through with the green apple. Raspberry, lemon and a finishing lick of saline that gives the wine a clean finish. This bottle is about energy and intensity, mixing of the red fruit and the apple flavors beautifully.
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Jasmine, lemon zest, green apple, chalk. Intense and long. Surprised that this is 72% pinot 28% chardonnay, as it struck me as more of a blanc de blanc
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Marguet and Marie-Courtin, plus a little Savart and some Still Reds, Too (My House In The South OC): Disgorged 09/17. 70% PN / 30% Chard, zero dosage. Lots of lemon-lime in this bottle tonight, with grapefruit in the background. Finishes with a salty/mineral note. This was not the best of the single plots for me tonight, and I have consistently liked Crayeres before. Have several left in the cellar, will try another soon.
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2012 Marguet Single Vineyard Champagnes (Passerotto, Chicago IL): Nose: The nose was dazzling, complex, and heady as it filled the glass with quince, peaches, licorice, red apples, mint, baked pears, baking spices, crushed rocks, yellow florals, and bits of smokey notes. This took several goes just to take everything in as it revealed layer after layer of complexity.
Taste: Medium/full bodied with high acidity. The acidity has some real punch as it shows off its youth. The feel is larger scaled, but impeccably balanced with quince, peaches, red apples, mint, baked pears, crushed rocks, and some smokey notes.
Overall: This is a drop dead gorgeous wine now and there is still plenty of room to grow. It should be noted that this was drunk at a slightly warmer temperature, so the aromatics were really popping and the feel had an extra level of plushness to it. This was truly a fantastic champagne that I would love to try again when it gets into the 10-15+ year range.
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72% pinot noir, 28% chardonnay, disgorged September 2017 with no dosage. Nose of fermented yellow mirabelle plum, dried ginger spice, a touch of volatility. Palate follows nose with austere, clenching acids. The mirabelle notes here are veering funky, like overripe plums landed on a hot sidewalk and began to ferment there. There's a sense of new oak here (I don't know if the wine sees any). Overall the wine is moody today and difficult to evaluate. As an update, this seemed to loosen and improve over three days, so I believe it just needs time.
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Tasted last night, shared across 4 of us. Didn't take formal notes but this showed well again. Distinct acidity in this bottle, although I didn't get the red berry notes of the PN this time.
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My first Les Crayeres , was a bit dissatisfied , I thought the Pinot Noir was a bit clumsy , not the lovely transparent PN you find in the Aube(Cedric Bouchard or Marie Courtin) it did not change over time. Zalto glass Universal.
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Almost all of the wines are sulfur free but they are human so that is not a mandate. Planted in 1970 on very thin souls and then a hard chalk. An unusual exposure on north northwest. East of ambonnnay. Or eastern ambonnay.
On the sulfur - the barrel acts like a habitats for the one preventing future oxygen diterioration. And these, Open for four days certainly show that.
Benoit notes very herbal and saline. And yes. Rue and a verbana and landender onthe nose. Fern is what he is going for? Fuller mid palate than last. The fullness ends in the finish which is not quite as salty as the last, and both are quietly very very long. Immense on the back end but it takes about a minutes before you realize it’s still there. 72 Pinot.
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This has the most unique bread note I've tasted in a champagne. Marble rye bread. I've never wrote that before but as a rye lover I couldn't get over it. Whiff, whiff, whiff, ahh so enchanting. Finally made my way to tasting it and to my surprise there's that fresh delicatessen rye bread again showing on the palate. Awesome. Medium acid and excellent balance. I should have write a better note but I see from my paper I wrote "rye" three times. A little obsessed I guess. Top 3 best champagnes of the year.
I am really becoming a fan of Benoit Marguet's wines. Across the portfolio of things I have tried the past year or so, everything I have had (and subsequently reloaded back to my cellar) have hit me just right. This Crayeres was the first of the smaller lieu dit Ambonnay parcels that I have opened (with Bermonts and Ruecelles hopefully next to try in 2018). 50 year old vines (roughly), disgorged Sept 2017 and zero dosage. And a comment about the zero dose....like the recent 2013 Dehu Noyers that is also zero dose, that wine and this Marguet reflect a combination of pure fruit and a lack of astringence. Simply, they drink pure, balanced and refreshing, without any dosage. It's a bravo for that, to let the wines be what they are and create something that is elegant and beautiful. Light brioche, bing cherry, raspberry (this pours clear, by the way--not a Rose) and fresh cut/crisp green apple. My palate, my wallet continues to chase down this road of pure, organic, traditional crafted champagnes, done with care and craft. The danger is with cuvees like this one, I may never miss drinking still wines. Fantastic champagne.
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4/18/2024 - Frank Murray III wrote:
Blind Champagne Tasting (Basanti in San Juan Capistrano, CA (South OC)): Disgorged October 2017. Roughly 3/4 PN and 1/4 Chard. I kept wanting to say savory in my notes, Not to mean lean or negative in tone, but that a savory, earthy sense was in the wine. Apple and salinity. Have some leftover from last night so I have the good fortune to retaste again and improve my note here...
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4/17/2024 - IrisTable wrote:
April Basanti (blind): Blind. Would never have guessed Marguet since the last few Marguets (different bottlings) I tasted had a lot more oak treatment.
Something like pencil shavings on the nose. Yellow raspberries, yellow apples, an a saline note. Some maturity coming across, but this has aged gracefully. Nice acidity and overall balance.
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4/17/2024 - WetRock wrote:
Wednesday Champagnes at Basanti: Served blind. Two mature wines in a row? Its just going to be one of those tastings. Compelling nose. Dense with integrated honey and apples. Showing in a mature way. Clean palate. Well integrated with tart acidity. Marguet wins this one. I don't think gambling on aging wines with sulfur adds is a winning bet, this one is doing fine. Very well in fact. Nice wine.
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8/21/2023 - Chris Davies Likes this wine: 91 Points
High quality. Despite the age and being 5 years post disgorgement this was still very much on the lean and acidic side. Just about balanced out with a nice toastiness . Super dry and rocky. Long finish.4-
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3/4/2023 - sfqwino Likes this wine: 91 Points
The oxidative note works well here. Delish
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12/4/2022 - Philippe_C wrote: 89 Points
Pomme Grany-Smith, herbe coupée... Grany-Smith, bois un peu vert.
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11/13/2022 - sfqwino wrote:
Needs time and air. Opens as it warms up. Another couple of years before the next btl i suppose.
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11/5/2022 - Kim Gerner wrote: 94 Points
Danish Top 20 champagne blind tasting vintage 2012 (24 btls) (Nimb): Horisontal half blind tasting of 24 top champagnes from vintage 2012. Conclusion: It is a great vintage. My topratings were to some extent unexpected. My winner was Diebolt-Vallois Fleur de Passion which I rated 96. In a shared second place with 94+ were Legras Saint Vincent (unexpected but I don't forget that 1996 might be the best champagne I have ever tasted so far. Try to get a btl. if you can. It is difficult but worth it - still in a perfect drinking window), Veuve Clicquot vintage(!), Moet & Chandon Grand vintage(!) and Perrier-Jouet Belle Epoque.
This wine: Reduction but could be swirled away. Ripe apple, dried fruit, toast, nutty, lemon. Delicate mousse.
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12/31/2021 - larsth wrote: 93 Points
Deep full-bodied apple and peach fruit, yet elegant with fine mineral balance.
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12/15/2021 - beatles wrote: 94 Points
Zero dosage. Plenty of ginger here in a slightly oxidized style. Clean, pure, chalky, elegant, but also hints of mature sweetnes with mushrooms and confit d'orange. Ends with a swirp of acidity.
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11/25/2021 - Aravind Asok wrote:
Popped yesterday. Bottled 07/2013, Disg 12/2017. 72% PN, 28% Chard, no added sulfites, 0 g/l dosage. Yum. Notes from day 2 open. On the nose: soft cranberry and lemon, slightly oxidative in style, a hint of copperiness. On the palate: fantastic acidity and density; strawberry and peach, lemon, loads of minerals and wet stone with some juicy grapefruit notes on the finish. Will (hopefully) wait a while on the next btl, but this drinks very well now.
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3/19/2021 - adnorthup Likes this wine:
2017 disgorgement. Slightly oxidative, almost savory with the acid on the end. Definitely shows it’s BdN character. Frank at the end of the night where it worked wonderfully, wouldn’t start an evening with it.
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1/28/2021 - Collector1855 wrote: 94 Points
Corton dinner. Drank this after the terriffic 2004 Clos des Goisses and it held its own. Lovely nose of lemon, touch of brioche with raspberry. Vinous. A bit too foamy at this stage. I would lay this down till 2025.
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8/21/2020 - GArpaia wrote:
Medium gold, intense. Yeasty. Notes of apple, nuts and oak. Mineral. Dark profile, shows tiredness. Complex.
72% PN 28% CH
Tirage: July 2013
Degorgement: May 2017
0 dosage
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7/3/2020 - Derek Darth Taster wrote: 93 Points
End of the Merlot showdown night at Maison Dakota. Drank in Gabriel Standart.
Appearance is clear, medium intensity, yellow gold colour. Thin legs. Persistent fine bubbles.
Nose medium+ intensity, with aromas of saline minerality, chalk and limestony minerals, red apples, green apples, bit of oxidative nuttiness. Developing.
On the palate, very dry, high acidity, medium- alcohol (12.5%), medium body. Medium+ flavour intensity, with flavours of yeasty mealy bread, red apples, green apples, golden yellow apples, oxidative caramel and nuts, saline and stones minerality, fresh chalk powder, cooling white fungus. Long finish.
Very good quality. Very dry style, oxidative and very grower. Vinous without being big bodied, but savoury. Serious and in need of more age to develop.
72% Pinot Noir, 28% Chardonnay. Zero dosage. Disgorged October 2017.
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4/25/2020 - aagrawal wrote: 95 Points
72% Pinot Noir, 28% Chardonnay, 0g/L dosage. Light golden, very fine bead; medium-plus intensity aromatics with slight chalk, limestone, apple, lemon, cream; palate is medium bodied with balanced mousse, elegant mouthfeel, dry but not at all sharp and in fact has a creaminess to it, medium-plus acidity, medium alcohol, lemon curd, some richer fruits, not quite brioche but a richness to the palate; finish is long, slightly tart, with a ton of character. Probably the best zero dosage champagne that I've had, and one of the best champagnes overall I've had. This is at the quality level of Tete du Cuvees from top brands (Taittinger Comtes, Dom, etc). Incredibly lovely. 95+
Update: This has a savory quality to the palate and the finish which is really lovely and makes this easy to come back to.
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4/21/2020 - MichaelSy Likes this wine: 96 Points
One of the best zero dosage champagnes I have had. Let it breathe for a while - this thing will give you crunchy yellow apples, apple strudel, limes, macadamias and all that other good stuff.
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3/6/2020 - 5laton wrote:
72/28 pinot noir and chardonnay, from the Les Crayères lieux-dit in Ambonnay. This was a lovely bottle. Still very young, but also quite giving with that unique Marguet touch. Mildly oxidative with intense preserved lemon and salinity, crunchy acids but no longer overly sharp or austere. The aging in oak is felt in the mouthfeel here but not tasted. This seems to be rounding into fine form. Will try to hold my remaining couple of bottles at least 1-2 years for additional development, but it won't be easy.
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11/2/2019 - Kim Gerner wrote: 92 Points
Marguet - Horizontal tasting with Benoit Marguet (L'Esprit du Vin Copenhagen): Excellent aromas
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10/10/2019 - 5laton wrote:
La Tintorería in Madrid. Solid and from what I recall - mirabelle plum, spicy, gentle oxidative notes and firm acidity. But so far I prefer his 2013s across the board. They seem to have more of everything. Perhaps in time, though.
On day 2, this is even slighter.
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5/1/2019 - kuumies wrote:
Highly expressive, bright and generous on the nose with a good deal of smoke, ripe apple, lemon and whipped cream with a fat/butter note. On the palate somewhat on the richer side with a real wine underneath the strong and very persistent mousse. Very dry yet not austere at all, if anything it is really satisfying. Markedly minerally/saline with just fantastic energy. A highly confident, powerful and serious wine with a structure to behold.
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4/28/2019 - brigcampbell wrote:
A spectacular wine. Raw dough nose but quickly evolves into a dark rye or pumpernickel, magical sparkler. One of my favorites.
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4/28/2019 - Frank Murray III wrote:
Pulled this towards the end of the evening as a palate cleanser and farewell to the meal. Disgorged 09/2017, zero dosage with 72% PN, 28% Chard. I continue to love the Marguet wines. Why? Because in this instance (not all, as some can show the lower dosage more evidently), this bottle of Crayeres drinks perfectly without the lack of dosage being part of the discussion. I poured this blind too, as previously we had Vilmart CdC and Cristal, both that have about 7 g/l. For me, what Benoit Marguet shows is that a wine made without dosage can be equally compelling. The balance on this is terrific, with an imprint of raspberry and black cherry, and an aromatic of rye, which is the term Brig used tasting the wine next to me. This continues to drink super at this stage, too.
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2/14/2019 - Frank Murray III wrote:
Disgorged 09/2017, and no dosage as is the house style. 72% PN, 28% Chard. Both contribute here. There is a creamy note to this bottle that comes through with the green apple. Raspberry, lemon and a finishing lick of saline that gives the wine a clean finish. This bottle is about energy and intensity, mixing of the red fruit and the apple flavors beautifully.
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12/23/2018 - Bakerbd Likes this wine: 93 Points
Jasmine, lemon zest, green apple, chalk. Intense and long. Surprised that this is 72% pinot 28% chardonnay, as it struck me as more of a blanc de blanc
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12/16/2018 - rc@ughey wrote: 89 Points
More austere and a little harsher than my last bottle. Still tasty and vibrant but could use a little more fruit. Maybe some bottle variation?
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12/15/2018 - Frank Murray III wrote:
Marguet and Marie-Courtin, plus a little Savart and some Still Reds, Too (My House In The South OC): Disgorged 09/17. 70% PN / 30% Chard, zero dosage. Lots of lemon-lime in this bottle tonight, with grapefruit in the background. Finishes with a salty/mineral note. This was not the best of the single plots for me tonight, and I have consistently liked Crayeres before. Have several left in the cellar, will try another soon.
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12/6/2018 - KeithAkers wrote: 95 Points
2012 Marguet Single Vineyard Champagnes (Passerotto, Chicago IL): Nose: The nose was dazzling, complex, and heady as it filled the glass with quince, peaches, licorice, red apples, mint, baked pears, baking spices, crushed rocks, yellow florals, and bits of smokey notes. This took several goes just to take everything in as it revealed layer after layer of complexity.
Taste: Medium/full bodied with high acidity. The acidity has some real punch as it shows off its youth. The feel is larger scaled, but impeccably balanced with quince, peaches, red apples, mint, baked pears, crushed rocks, and some smokey notes.
Overall: This is a drop dead gorgeous wine now and there is still plenty of room to grow. It should be noted that this was drunk at a slightly warmer temperature, so the aromatics were really popping and the feel had an extra level of plushness to it. This was truly a fantastic champagne that I would love to try again when it gets into the 10-15+ year range.
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12/1/2018 - Voodoo_Champagne Does not like this wine:
Another disappointment , too expensive has nothing that I like, Ambonnay might be the answer!
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7/13/2018 - 5laton wrote:
72% pinot noir, 28% chardonnay, disgorged September 2017 with no dosage.
Nose of fermented yellow mirabelle plum, dried ginger spice, a touch of volatility. Palate follows nose with austere, clenching acids. The mirabelle notes here are veering funky, like overripe plums landed on a hot sidewalk and began to ferment there. There's a sense of new oak here (I don't know if the wine sees any). Overall the wine is moody today and difficult to evaluate.
As an update, this seemed to loosen and improve over three days, so I believe it just needs time.
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5/4/2018 - aquacongas Likes this wine: 94 Points
Zero dosage, The best I had so far from Marguet. Powerful, great acidity structure, dense, concentrated, long clean finish, very chalky and saline, 94
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4/26/2018 - rc@ughey wrote: 92 Points
Pure and fresh with red berries and an attractive ginger note. Delicious.
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2/24/2018 - Frank Murray III wrote:
Tasted last night, shared across 4 of us. Didn't take formal notes but this showed well again. Distinct acidity in this bottle, although I didn't get the red berry notes of the PN this time.
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2/23/2018 - Voodoo_Champagne wrote:
My first Les Crayeres , was a bit dissatisfied , I thought the Pinot Noir was a bit clumsy , not the lovely transparent PN you find in the Aube(Cedric Bouchard or Marie Courtin) it did not change over time. Zalto glass Universal.
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1/22/2018 - Ben Christiansen wrote:
Almost all of the wines are sulfur free but they are human so that is not a mandate. Planted in 1970 on very thin souls and then a hard chalk. An unusual exposure on north northwest. East of ambonnnay. Or eastern ambonnay.
On the sulfur - the barrel acts like a habitats for the one preventing future oxygen diterioration. And these,
Open for four days certainly show that.
Benoit notes very herbal and saline. And yes. Rue and a verbana and landender onthe nose. Fern is what he is going for? Fuller mid palate than last. The fullness ends in the finish which is not quite as salty as the last, and both are quietly very very long. Immense on the back end but it takes about a minutes before you realize it’s still there. 72 Pinot.
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12/21/2017 - brigcampbell wrote:
This has the most unique bread note I've tasted in a champagne. Marble rye bread. I've never wrote that before but as a rye lover I couldn't get over it. Whiff, whiff, whiff, ahh so enchanting. Finally made my way to tasting it and to my surprise there's that fresh delicatessen rye bread again showing on the palate. Awesome. Medium acid and excellent balance. I should have write a better note but I see from my paper I wrote "rye" three times. A little obsessed I guess. Top 3 best champagnes of the year.
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12/21/2017 - Frank Murray III wrote:
I am really becoming a fan of Benoit Marguet's wines. Across the portfolio of things I have tried the past year or so, everything I have had (and subsequently reloaded back to my cellar) have hit me just right. This Crayeres was the first of the smaller lieu dit Ambonnay parcels that I have opened (with Bermonts and Ruecelles hopefully next to try in 2018). 50 year old vines (roughly), disgorged Sept 2017 and zero dosage. And a comment about the zero dose....like the recent 2013 Dehu Noyers that is also zero dose, that wine and this Marguet reflect a combination of pure fruit and a lack of astringence. Simply, they drink pure, balanced and refreshing, without any dosage. It's a bravo for that, to let the wines be what they are and create something that is elegant and beautiful. Light brioche, bing cherry, raspberry (this pours clear, by the way--not a Rose) and fresh cut/crisp green apple. My palate, my wallet continues to chase down this road of pure, organic, traditional crafted champagnes, done with care and craft. The danger is with cuvees like this one, I may never miss drinking still wines. Fantastic champagne.
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