Had at restaurant. Smelled offputting out of bottle. Like a dirty bathroom or a dirty wet rag used to wipe the glass...wasn't TCA though...more funky. That blew off after ~20 mins. Underneath was a lightly toasted almondy nose. Aromatics were fine, palate was light - GC designation means nothing here. Finish curt and falling off but overall still elegant. Dunno what base vintage I had and didn't care to ask (someone else ordered the bottle).
If my only champagne experience to this point was from the "big names" I would've found this to be interesting and different. That's not my experience though so tons of much better options at this price point and not worth making the stop here.
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Yummy! This has a rich, full bubbly beginning. It has pure fruit, that is approachable, inviting, with some sweet star ruby grapefruit impressions, and a crisp linear attack. A very nice Champagne named after my wife! We both loved it!
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Wines with 312 Fish Market (Chicago, IL): Disgorged January 21, 2006. This is starting to get very long in the tooth. This bottle was a lot more advanced than I remember other bottles being, and there are a lot of oxidative apple flavours. It didn't get particularly better over the course of the evening either; it just seemed to get more and more oxidative.
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Much different than the Gaston Chiquet we had just before. This was made in a more oxidative style. Lemons and nuts but the acid kick at the end is delightful and I think the dosage brings things into balance. To me, not quite as racy and exciting as the Blanc de Blancs d’Äy but this is a wine of good character.
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A few from the XIX century (Chicago, IL): Disgorged January 21, 2006. I think it's high time to start finishing up my bottles of this. While this isn't in danger of decline any time soon, the oxidative/autolytic notes are starting to feel a little more intense here. The ripeness here is pretty prominent, and you get a nice bit of sweetness as well. A very rich champagne with excellent breadth. The effervescence is starting to feel a little weaker too, again reinforcing my opinion that I should start finishing off these bottles soon.
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Disgorged February 10, 2016. Lot KBAB 02/16, brut 2008, 6 g/L dosage. This isn't as potent and rich as the 2006 disgorgement that I've been drinking. Granted it's a relatively young disgorgement and perhaps it hasn't had time to pick up the complexity from age. Nonetheless, this is incredibly juicy and sweet. Very pleasant and enjoyable, but the complexity and intensity aren't here. I haven't come across too much commentary about this wine, so I can't say if this is attributable to youth or a change in the winemaking between my 10-year-old bottles.
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Sunday wines (Chicago, IL): Disgorged January 21, 2006. The nose shows a moderate bit of oxidation, with a sappy, vinous quality on the palate. It's intense, richly textured, and shows a little bit of browned apple. A bit of sweetness on the palate helps contribute to a very broad and expansive palate. What a brilliant bottling -- especially with that bit of age on it.
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Deg. Dec 2012 On the nose, Vanilla, butter, candid apples, old socks, honey. On the palate, Honey, vanilla, matured notes, on the edge of having too much oak. Very much of everything. Lacks the fine balance. Long finish
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Slight dark-ish gold; floral notes, honeysuckle, under ripe fruit, nectarine, touch caramel, very slight fresh cut wood, almonds, rich lemon tart--in sum an exuberant nose with good complexity; lemons and berries on the palate, fresh baked dinner roll (!) fine persistent bubbles after over 1 hour, great intensity, really quite powerful but not clumsy, but not elegant either; oak aging gives it more concentration and power but really barely notice it. Much better after a little breathing and warming up. Probably could also use 3-5 years age.
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Amazing nose with some vibrant fruit--candied apple, nectarine, tangerine and cookie dough-biscuity-angel food cake kinda thing with a hint of raw almond. But not in a bad way! vibrant, still dry, balanced doseage, powerful but playful. Long on the palate. Loved this. Very serious, but very approachable. Best wine with the seafood and oysters IMHO. Water Grill
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Nothing like Chicago hospitality...; 4/6/2016-4/10/2016: Jan 2006 disgorgement. This is downright awesome. Powerful, layered, incredibly deep with lots of ripe fruit, brioche, toast, and other yeasty flavours, chalky minerality, and a light nutty note that develops with more air. It's a big wine with lots of concentration, but also has a ton of acidity that keeps it incredibly focused and polished. I could drink a lot of this. Wait, I think I did.
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Salil does Chicago 2; 4/6/2016-4/10/2016 (Chicago, IL): Disgorged January 21, 2006. Spot on from the last showing. Very potent and rich -- extremely powerful. Shows a lot of stone fruit, as well as ripe pears. This definitely shows a fair bit of age, as well as a touch of oxidation, either from the age or from the style (I'm not totally sure whether this is a solera wine or not). Really dense and powerful, there's almost a touch of Selosseness to this. Awesome champagne.
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Taste: Full bodied with medium+ acidity. The palate is rich, yet balanced with the acidity holding things together. The depth and layering continues on the palate with brioche, baked apples, wax notes, nutty tones, peaches, and some baked bread.
Overall: This was from a 2006 disgorgement. There is a refined power to this that has come with age. It is a larger scaled Champagne, but it is extremely well put together that makes you keep yearning for more.
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New Year's Day 2013 Cali Pinot Blind Tasting: Disgorged on Jan 2006. Bottle was open the night before, sealed and roughly a half bottle was served the next afternoon. Soaring full throttle nose is massively dense with earth tones (mushroom), orchard fruit and baked bread. Palate is dense and full bodied yet fresh, lively and luscious. A wonderful Champagne.
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I believe this is the 2006 version of this wine. What a powerhouse. There are lovely mushroom and earth notes on the nose and palate, but the real star here is that powerful pinot noir. This is an extremely rich and fat champagne, showing an incredible amount of opulence. Funny thing, I've never even seen it for sale in these parts.
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Great character in this with a little wood showing up but giving it a foresty, earthy note, some small berries and orchard fruit mixed together reflecting the 50/50 PN-Chard blend. 8 mo. in (old?) oak, 5 yrs on lees. Dig the purple label (designed by Laeticia?).
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Slight funky note, tch oak, with sweet, ripe apple crumble, vinous notes, a bit of reduction, ethyle acetate? Very long, wonderful character. Fermented in oak, 2007, 50/50 PN/Chard
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This was the pure 2006 version. Per Brad Baker's guidance, I opened it a few hours before first tasting it. It seemed wildly overdone and clunky. Heavy and oxidized but with sharp acid - for the first time in his life, Chris chose not to finish a glass of champagne. I didn't dislike it as much, but it wasn't a favorite. On the second night, it had melded into a much more palatable experience, with caramel and bread notes, but I still found it a bit unwieldy. Interesting, sure, and I'm glad I tried it. Not something I would purchase, though.
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BYO (Østerbro): From the L06 disgorgement and I have had it for about 3 years. Vitamins and red apples on the nose. The red apples carries though to the palate which is just packed with flavor. Plenty of buttter, bread, vanilla. The sweetness is present but also a lovely acidity. Loved it.
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Intressant att prova detta vin igen. Tyvärr inte lika positiv denna gång. Eken i vinet tar över lite för mycket så vinet känns lite obalanserat. Gula & röda äpplen honung och nån fet känsla är de smakord jag får fram. Doften är härlig men även här märks eken. Dock Lite för mycket av allt, blir nästan bäst när den får stå en stund och bubblorna försvinner. Då kan man nästan tro att det är ett ekat burgundiskt vin
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An improvement over my last encounter, this is showing more of a Krug-like classy burnished richness rather than an overt oakiness, with almond and slight butter notes, apricot and pear, there's vinosity here and tension, too.
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vackert halmgul, doftar mer nougat än deras årgång från -05,mörk choklad,mandel,lakrits,blyerts. smaken ung, lätt och frisk. omogen men lovande,elegant.mycket gott till löjromstoast och brillat-savarin-ost.
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Deg. Dec 2012 Golden color with quite big bubbles On the nose, Vanilla, butter, citrus, apples On the palate, Honey, vanilla, red apples, very fruity with hint of bitterness in the background. Nutts and wax. The use of oak is very obvious. It will be interesting to see where the other bottles end up during the upcomming +5 years. 89+ Medium finish
Brownbag in Göteborg by Finewines.se (Göteborgs Vinkällare): Yellow with beautiful bubbles. A huge nose of brown licorice that to me was so awful, I just couldn't possibly enjoy this. Over-oaked gone terribly wrong with a lot of foul chemistry. Some loved it though. Usually I'm the one to like the oddballs in tastings, but never this one. (Some said it was not flawed, always amazing how much taste can vary.)
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This is my type of champagne, almost like a great white burgundy with bubbles, packed with red apples, bread, yeast, oak brioche. I think it will be even better with a few years in the cellar
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Alcohol :: 12.5% Degorged :: Mar-2012. On the nose this bubbly is pretty reserved, I can get some sweetness and mineral but other than that it is muted. Medium bodied, this is intense and gripping, though a bit sweet and opulent on the mid palate but the acidic backbone kick in later to give it a immense balance and lift. Quite sweet at the long intense, with sweet lemon, red apple and saline mineral finished. The sweetness does tune down quite a bit when it sit in the glass. This is a delicious bubbly but I didn't enjoy this as much as the previous bottle (with 2yrs bottle aging) which offer better focus and precision. Let it hide in the cellar for another 3yrs for the sweetness to settle down.
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2012 - M & T birthday lunch (Les Amis - Shaw Centre): Alcohol : 12% Degorged :: 2010 Mar (stored for 1.5yrs after purchased) Popped and poured, drank for 2hrs. Light golden with very fine, persistent bubble. It was quite pungent on the nose, with notable spices, wildness and whiff of alcohol at first, but slowly opened up more with better aromatic as well as focus and complexity with air: iron, steel, green apple, pear, honeysuckle, hazelnut and just a light touch of yeast. Very smooth entry by the fine moose that gently melted on the palate and bring out the delicate mouth feel with great delineation and complexity. Not big scale or depth, but with excellent focus from the Chard, elegant sweet dark fruits from Pinot with roundness and nuances instead, I'm impressed as this doesn't go through malo fermentation! Loaded with red apple, pear, black cherry and berry, bee wax and mild nuttiness and mineral. Very sweet seductive on the long lingering finish with lemon and green apple aftertaste. The satisfaction is there!
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Yellow color, deep, clear. Nice stream of bubbles.
Intense nose of croissants and brioche, butter, voluminousness, in the background, but appearing more with time, red apples, minerals. More fruit on the palate, smooth bubbles, a fine acidity. The finish is long, with some more brioche and apples.
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Odd and funky. Not the sum of its parts. disjointed. Lacquer, apple, smoked cheese. With airing, smelled more like champagne. Did not really like this.
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SMD at Kingyo (Kingyo, Marina Square): A strange Champagne. Overall, pretty good, but it needs time. This is as close to a white Burg with bubbles as one can get I thought. It sure smelt like a Burg, with smoky oak, toast, red apples and white meat. A little disturbing whiff of lacquer hovered around at first, but that slowly faded behind the fruit with time. More Chard-dominant notes again on the palate, with sweet lemons and red apples, all held in lovely balance, and a savoury, almost saline finish that brought Chablis to mind. A hint of smoked Gouda rounded the wine off. With time, it opened up somewhat, and pure appley tones became more and more distinct. Certainly some quality here, but it was unfortunately just a little disjointed at this point of time, somewhat clunky. The fact that it got better as it sat in the glass suggests that we should either have decanted this, or kept it for some time.
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my disgorgement date was 8/2010. this wine needs a few years to integrate all of the elements. right now it struck me as rather clunky and not at all inspiring.
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Big nose - biscuit, slightly foxy. Very concentrated! A little foxy, like a Blanc de Noirs (but not), medium effervescence. Very interesting! Great acid. Definite personality, but overpriced at $100
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Exquite and generous in its mouthfeel. Tastes far more like a superb Chardonnay than a Chamapagne. Rich and round and beautiful. awesome wine $98.99 OH Retail.
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Sweet nose of toast, nuts, toasted grain, honey, red apples, faint tangerine and cherries,with touches of smokey oak also peeking through. Very rich, round mouthfeel on enty and midpalate, with acidity rising toward the finish, which pulls the palate together. Overall ok, but not quite my cup of tea, as it lacks midpalate verve and complexity, and comes off a bit overly sweet and round. Preferred the lesser cuvee, Tradition.
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Forward, powerhouse nose - all Pinot spice, flowers, and ripe blueberry and plum. Rich, textured palate, with a creamy, fine, and well balanced mousse. Lots of character. Very good.
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Braised Venison Dinner (Chez Rick): My stomach is still getting over being a little upset a few days ago, so the idea of Champagne itself was testing for me. With that said, I really couldn't get into this. Very apple dominated and seemingly large-scaled, this was too much for my stomach's sensibilities last night. I tried and abandoned the glass when it became clear that I wouldn't be able to really enjoy it. Sorry Greg.
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9/8/2023 - edog22 Likes this wine: 88 Points
Lots of bubbles, better with a small swirl. Crisp, nicely balanced acidity. Delicate. lemon rind, dry apple, almond, chalky mineral. Crisp, lingering finish.
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10/29/2022 - rc@ughey wrote: 93 Points
I liked this quite a bit, more than I expected. This is a pretty bold, broad-shouldered Champagne with rich, multi-dimensional fruit.
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8/25/2022 - burgconvert wrote: 86 Points
Had at restaurant. Smelled offputting out of bottle. Like a dirty bathroom or a dirty wet rag used to wipe the glass...wasn't TCA though...more funky. That blew off after ~20 mins. Underneath was a lightly toasted almondy nose. Aromatics were fine, palate was light - GC designation means nothing here. Finish curt and falling off but overall still elegant. Dunno what base vintage I had and didn't care to ask (someone else ordered the bottle).
If my only champagne experience to this point was from the "big names" I would've found this to be interesting and different. That's not my experience though so tons of much better options at this price point and not worth making the stop here.
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5/29/2022 - dbergstrom Likes this wine: 90 Points
Very toasty - almost like a caramel sauce dominates the nose and taste. Enjoyable rich champagne.
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1/1/2022 - Charlie Carnes Likes this wine: 94 Points
Yummy! This has a rich, full bubbly beginning. It has pure fruit, that is approachable, inviting, with some sweet star ruby grapefruit impressions, and a crisp linear attack. A very nice Champagne named after my wife! We both loved it!
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12/16/2021 - Patrik H Likes this wine: 87 Points
Deg 2013 april.
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11/19/2021 - acyso wrote: 85 Points
Wines with 312 Fish Market (Chicago, IL): Disgorged January 21, 2006. This is starting to get very long in the tooth. This bottle was a lot more advanced than I remember other bottles being, and there are a lot of oxidative apple flavours. It didn't get particularly better over the course of the evening either; it just seemed to get more and more oxidative.
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9/26/2020 - daffydahl wrote: 94 Points
Årgång -14. Degorgerad -19
Krämig och smakrik med bra längd. Gott till gratinerad hummer.
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8/27/2020 - thesternowl wrote: 91 Points
Much different than the Gaston Chiquet we had just before. This was made in a more oxidative style. Lemons and nuts but the acid kick at the end is delightful and I think the dosage brings things into balance. To me, not quite as racy and exciting as the Blanc de Blancs d’Äy but this is a wine of good character.
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4/12/2020 - 1W2T Likes this wine: 90 Points
Nice champagne but no need to buy more of Julie! I do like their vintage bottles more!
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3/5/2020 - Gary and Joanne Does not like this wine:
Bad - materized
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12/25/2019 - acyso wrote: 93 Points
A few from the XIX century (Chicago, IL): Disgorged January 21, 2006. I think it's high time to start finishing up my bottles of this. While this isn't in danger of decline any time soon, the oxidative/autolytic notes are starting to feel a little more intense here. The ripeness here is pretty prominent, and you get a nice bit of sweetness as well. A very rich champagne with excellent breadth. The effervescence is starting to feel a little weaker too, again reinforcing my opinion that I should start finishing off these bottles soon.
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6/2/2019 - acyso wrote: 90 Points
Disgorged February 10, 2016. Lot KBAB 02/16, brut 2008, 6 g/L dosage. This isn't as potent and rich as the 2006 disgorgement that I've been drinking. Granted it's a relatively young disgorgement and perhaps it hasn't had time to pick up the complexity from age. Nonetheless, this is incredibly juicy and sweet. Very pleasant and enjoyable, but the complexity and intensity aren't here. I haven't come across too much commentary about this wine, so I can't say if this is attributable to youth or a change in the winemaking between my 10-year-old bottles.
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9/28/2018 - gkpaoli Likes this wine:
Most interesting of all the wines tried at a Champagne tasting, nice flavors, enjoyable but a bit pricey
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6/24/2018 - acyso wrote: 93 Points
Sunday wines (Chicago, IL): Disgorged January 21, 2006. The nose shows a moderate bit of oxidation, with a sappy, vinous quality on the palate. It's intense, richly textured, and shows a little bit of browned apple. A bit of sweetness on the palate helps contribute to a very broad and expansive palate. What a brilliant bottling -- especially with that bit of age on it.
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4/26/2018 - Patrik H Likes this wine: 87 Points
Deg. Dec 2012
On the nose, Vanilla, butter, candid apples, old socks, honey.
On the palate, Honey, vanilla, matured notes, on the edge of having too much oak. Very much of everything. Lacks the fine balance.
Long finish
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10/11/2016 - peternelson wrote: 92 Points
Slight dark-ish gold; floral notes, honeysuckle, under ripe fruit, nectarine, touch caramel, very slight fresh cut wood, almonds, rich lemon tart--in sum an exuberant nose with good complexity; lemons and berries on the palate, fresh baked dinner roll (!) fine persistent bubbles after over 1 hour, great intensity, really quite powerful but not clumsy, but not elegant either; oak aging gives it more concentration and power but really barely notice it. Much better after a little breathing and warming up. Probably could also use 3-5 years age.
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6/26/2016 - peternelson wrote: 93 Points
Amazing nose with some vibrant fruit--candied apple, nectarine, tangerine and cookie dough-biscuity-angel food cake kinda thing with a hint of raw almond. But not in a bad way! vibrant, still dry, balanced doseage, powerful but playful. Long on the palate. Loved this. Very serious, but very approachable. Best wine with the seafood and oysters IMHO. Water Grill
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4/9/2016 - salil wrote: 94 Points
Nothing like Chicago hospitality...; 4/6/2016-4/10/2016: Jan 2006 disgorgement. This is downright awesome. Powerful, layered, incredibly deep with lots of ripe fruit, brioche, toast, and other yeasty flavours, chalky minerality, and a light nutty note that develops with more air. It's a big wine with lots of concentration, but also has a ton of acidity that keeps it incredibly focused and polished. I could drink a lot of this. Wait, I think I did.
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4/9/2016 - acyso wrote: 93 Points
Salil does Chicago 2; 4/6/2016-4/10/2016 (Chicago, IL): Disgorged January 21, 2006. Spot on from the last showing. Very potent and rich -- extremely powerful. Shows a lot of stone fruit, as well as ripe pears. This definitely shows a fair bit of age, as well as a touch of oxidation, either from the age or from the style (I'm not totally sure whether this is a solera wine or not). Really dense and powerful, there's almost a touch of Selosseness to this. Awesome champagne.
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1/1/2016 - KeithAkers wrote: 94 Points
Some blind 2013 Northern California Pinots to ring in the new year (Rich's, Chicago, IL): Nose: And this is a brawny and deep wine on the nose filled with brioche, baked apples, honey notes, a touch of wax, potpourri, peaches, and some nutty tones. The nose is quite layered with more mature notes at this time.
Taste: Full bodied with medium+ acidity. The palate is rich, yet balanced with the acidity holding things together. The depth and layering continues on the palate with brioche, baked apples, wax notes, nutty tones, peaches, and some baked bread.
Overall: This was from a 2006 disgorgement. There is a refined power to this that has come with age. It is a larger scaled Champagne, but it is extremely well put together that makes you keep yearning for more.
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1/1/2016 - Nanda wrote: 94 Points
New Year's Day 2013 Cali Pinot Blind Tasting: Disgorged on Jan 2006. Bottle was open the night before, sealed and roughly a half bottle was served the next afternoon. Soaring full throttle nose is massively dense with earth tones (mushroom), orchard fruit and baked bread. Palate is dense and full bodied yet fresh, lively and luscious. A wonderful Champagne.
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1/1/2016 - acyso wrote: 93 Points
I believe this is the 2006 version of this wine. What a powerhouse. There are lovely mushroom and earth notes on the nose and palate, but the real star here is that powerful pinot noir. This is an extremely rich and fat champagne, showing an incredible amount of opulence. Funny thing, I've never even seen it for sale in these parts.
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12/13/2015 - peternelson wrote: 92 Points
Great character in this with a little wood showing up but giving it a foresty, earthy note, some small berries and orchard fruit mixed together reflecting the 50/50 PN-Chard blend. 8 mo. in (old?) oak, 5 yrs on lees. Dig the purple label (designed by Laeticia?).
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9/28/2015 - peternelson wrote: 92 Points
Slight funky note, tch oak, with sweet, ripe apple crumble, vinous notes, a bit of reduction, ethyle acetate? Very long, wonderful character. Fermented in oak, 2007, 50/50 PN/Chard
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8/20/2015 - tarheel17 wrote:
This was the pure 2006 version. Per Brad Baker's guidance, I opened it a few hours before first tasting it. It seemed wildly overdone and clunky. Heavy and oxidized but with sharp acid - for the first time in his life, Chris chose not to finish a glass of champagne. I didn't dislike it as much, but it wasn't a favorite. On the second night, it had melded into a much more palatable experience, with caramel and bread notes, but I still found it a bit unwieldy. Interesting, sure, and I'm glad I tried it. Not something I would purchase, though.
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3/28/2015 - canan wrote: 94 Points
BYO (Østerbro): From the L06 disgorgement and I have had it for about 3 years.
Vitamins and red apples on the nose.
The red apples carries though to the palate which is just packed with flavor. Plenty of buttter, bread, vanilla.
The sweetness is present but also a lovely acidity. Loved it.
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12/20/2014 - oropeza Likes this wine: 91 Points
Darker in the glass. Apple tart, salinity, brioche, vanilla, marshmallow. Very good, though edging towards overly oaked.
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11/29/2014 - MWiking wrote: 88 Points
Intressant att prova detta vin igen.
Tyvärr inte lika positiv denna gång. Eken i vinet tar över lite för mycket så vinet känns lite obalanserat.
Gula & röda äpplen honung och nån fet känsla är de smakord jag får fram.
Doften är härlig men även här märks eken.
Dock Lite för mycket av allt, blir nästan bäst när den får stå en stund och bubblorna försvinner. Då kan man nästan tro att det är ett ekat burgundiskt vin
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11/1/2014 - yofog wrote: 92 Points
An improvement over my last encounter, this is showing more of a Krug-like classy burnished richness rather than an overt oakiness, with almond and slight butter notes, apricot and pear, there's vinosity here and tension, too.
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5/2/2014 - daffydahl wrote: 92 Points
vackert halmgul, doftar mer nougat än deras årgång från -05,mörk choklad,mandel,lakrits,blyerts. smaken ung, lätt och frisk. omogen men lovande,elegant.mycket gott till löjromstoast och brillat-savarin-ost.
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4/27/2014 - Patrik H wrote: 89 Points
Deg. Dec 2012
Golden color with quite big bubbles
On the nose, Vanilla, butter, citrus, apples
On the palate, Honey, vanilla, red apples, very fruity with hint of bitterness in the background. Nutts and wax. The use of oak is very obvious.
It will be interesting to see where the other bottles end up during the upcomming +5 years. 89+
Medium finish
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4/26/2014 - StefanAkiko wrote: flawed
Brownbag in Göteborg by Finewines.se (Göteborgs Vinkällare): Yellow with beautiful bubbles.
A huge nose of brown licorice that to me was so awful, I just couldn't possibly enjoy this. Over-oaked gone terribly wrong with a lot of foul chemistry. Some loved it though. Usually I'm the one to like the oddballs in tastings, but never this one.
(Some said it was not flawed, always amazing how much taste can vary.)
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4/21/2014 - Lilja wrote:
¤FW - Lots of oak and nuts.
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12/16/2013 - MWiking Likes this wine: 92 Points
This is my type of champagne, almost like a great white burgundy with bubbles, packed with red apples, bread, yeast, oak brioche.
I think it will be even better with a few years in the cellar
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11/24/2013 - yofog wrote:
Not liking the oak on this. Clearly great wine underneath, but smells oaky like JA Ferret Pouilly-Fuisse.
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8/30/2013 - mchiew Likes this wine: 91 Points
Fruity, nutty, toasty note. Med weight n very balanced. Really enjoyable!
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2/1/2013 - Sleepy Dave wrote: 90 Points
Alcohol :: 12.5%
Degorged :: Mar-2012.
On the nose this bubbly is pretty reserved, I can get some sweetness and mineral but other than that it is muted. Medium bodied, this is intense and gripping, though a bit sweet and opulent on the mid palate but the acidic backbone kick in later to give it a immense balance and lift. Quite sweet at the long intense, with sweet lemon, red apple and saline mineral finished. The sweetness does tune down quite a bit when it sit in the glass. This is a delicious bubbly but I didn't enjoy this as much as the previous bottle (with 2yrs bottle aging) which offer better focus and precision. Let it hide in the cellar for another 3yrs for the sweetness to settle down.
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12/6/2012 - Weston3220 Likes this wine: 90 Points
Trialo Champagne Tasting 2012 (Trialto Office): Violet Flowers<?> w/Oak Rich Spices and very youthful but yummy
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7/3/2012 - the godfather wrote:
Thought this was lovely
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7/2/2012 - JOsgood wrote: 91 Points
Big and intense bubbly. Very good. Serious stuff.
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1/14/2012 - Sleepy Dave wrote: 91 Points
2012 - M & T birthday lunch (Les Amis - Shaw Centre): Alcohol : 12%
Degorged :: 2010 Mar (stored for 1.5yrs after purchased)
Popped and poured, drank for 2hrs. Light golden with very fine, persistent bubble. It was quite pungent on the nose, with notable spices, wildness and whiff of alcohol at first, but slowly opened up more with better aromatic as well as focus and complexity with air: iron, steel, green apple, pear, honeysuckle, hazelnut and just a light touch of yeast. Very smooth entry by the fine moose that gently melted on the palate and bring out the delicate mouth feel with great delineation and complexity. Not big scale or depth, but with excellent focus from the Chard, elegant sweet dark fruits from Pinot with roundness and nuances instead, I'm impressed as this doesn't go through malo fermentation! Loaded with red apple, pear, black cherry and berry, bee wax and mild nuttiness and mineral. Very sweet seductive on the long lingering finish with lemon and green apple aftertaste. The satisfaction is there!
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8/6/2011 - jtech wrote: 88 Points
Yellow color, deep, clear. Nice stream of bubbles.
Intense nose of croissants and brioche, butter, voluminousness, in the background, but appearing more with time, red apples, minerals.
More fruit on the palate, smooth bubbles, a fine acidity.
The finish is long, with some more brioche and apples.
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1/21/2011 - Alex H wrote: 85 Points
Smoky cheese. A bit austere and finishes like a fino. Dryer than prior but seems harder and more complex.
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1/20/2011 - solace wrote: 80 Points
Odd and funky. Not the sum of its parts. disjointed. Lacquer, apple, smoked cheese.
With airing, smelled more like champagne.
Did not really like this.
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1/19/2011 - Paul S wrote: 90 Points
SMD at Kingyo (Kingyo, Marina Square): A strange Champagne. Overall, pretty good, but it needs time. This is as close to a white Burg with bubbles as one can get I thought. It sure smelt like a Burg, with smoky oak, toast, red apples and white meat. A little disturbing whiff of lacquer hovered around at first, but that slowly faded behind the fruit with time. More Chard-dominant notes again on the palate, with sweet lemons and red apples, all held in lovely balance, and a savoury, almost saline finish that brought Chablis to mind. A hint of smoked Gouda rounded the wine off. With time, it opened up somewhat, and pure appley tones became more and more distinct. Certainly some quality here, but it was unfortunately just a little disjointed at this point of time, somewhat clunky. The fact that it got better as it sat in the glass suggests that we should either have decanted this, or kept it for some time.
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12/29/2010 - carlwhat wrote:
my disgorgement date was 8/2010. this wine needs a few years to integrate all of the elements. right now it struck me as rather clunky and not at all inspiring.
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12/18/2010 - joshwoodward wrote: 91 Points
Big nose - biscuit, slightly foxy. Very concentrated! A little foxy, like a Blanc de Noirs (but not), medium effervescence. Very interesting! Great acid. Definite personality, but overpriced at $100
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12/12/2010 - austinbeeman- austinbeeman.com wrote: 93 Points
Exquite and generous in its mouthfeel. Tastes far more like a superb Chardonnay than a Chamapagne. Rich and round and beautiful. awesome wine
$98.99 OH Retail.
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11/28/2010 - cct wrote: 90 Points
Lots of toast initially. Clean and fresh with a fine mouse. Excellent. 90 pts
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11/15/2010 - TiggerK wrote: 91 Points
Best served on the colder side to avoid any roundness, this will age well and be even better, but quite enjoyable even now.
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7/3/2010 - cortoncharlie wrote: 92 Points
Very nice. Very rich and toasty and yet totally dry. Would definitely get better with age.
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2/6/2009 - Haltermr wrote: 90 Points
Sweet nose of toast, nuts, toasted grain, honey, red apples, faint tangerine and cherries,with touches of smokey oak also peeking through. Very rich, round mouthfeel on enty and midpalate, with acidity rising toward the finish, which pulls the palate together. Overall ok, but not quite my cup of tea, as it lacks midpalate verve and complexity, and comes off a bit overly sweet and round. Preferred the lesser cuvee, Tradition.
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7/26/2008 - Greg Pierce wrote:
Not a detailed note, but this was a big good champagne. Drinking very well right now (bought this in late 2007).
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3/23/2008 - psmith wrote:
Forward, powerhouse nose - all Pinot spice, flowers, and ripe blueberry and plum. Rich, textured palate, with a creamy, fine, and well balanced mousse. Lots of character. Very good.
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2/17/2008 - steffenpelz wrote:
Braised Venison Dinner (Chez Rick): My stomach is still getting over being a little upset a few days ago, so the idea of Champagne itself was testing for me. With that said, I really couldn't get into this. Very apple dominated and seemingly large-scaled, this was too much for my stomach's sensibilities last night. I tried and abandoned the glass when it became clear that I wouldn't be able to really enjoy it. Sorry Greg.
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9/24/2007 - ews3 wrote: 89 Points
MW Champagne Tasting (Cornell Club, NYC): grape nose. red mcintosh apple palate. rather simple.
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12/9/2006 - winefool wrote: 92 Points
Nice aroma of round apple fruit. Big ripe round pear and apple fruit with some mineral and good acidity.
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