Pall Mall 67 Singapore - Marguet is austere, that fact is established. Zero dosage. No fun if you are not well into researching Champagne and its infinite variations. This is a food companion, not aperitif.Best to think of this as an alternative to a still white wine. Lower alcohol and more lift. You can sense the underlying fruit is ripe and quality. It fills the midpalate. Whether terroir or winemaking this does not scream Chardonnay to me. I would pick this as PN.
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After seeing Charlie's note, I decided to open a bottle last night. Charlie has an experienced palate so I was curious to see what the wine has been doing since I opened one 4 years ago. Upon opening, it was wild. Yogurt and melted butter, the Marguet herb (from the oak?), citrus and mineral. After an hour, it really settled down and refined the wild side, with a leaner, cleaner profile, with the same light herb shading, plus the citrus. I liked the two expressions, and have enough left for a glass tomorrow to do a final check and wrap up the note....retaste on Day 2, I can see where Charlie's perceptions may be coming from. There is not a lot of flesh here, as this is squarely middle weight. Yet, I don't find it austere. Lemon peel, tart green apple, mineral and what I want to call either mushroom or loam, maybe a combo of both. And from the wood, a mix of light caramel and clove. Overall, perhaps like with Charlie, some people are not gonna like this wine, as the mix of tart, mineral and the spice may not appeal but I find it fine to drink.
Man, I want to like this wine, as my buddy FMIII likes it. I just cannot get it down, even after the second day. It’s harsh, and austere. I could maybe say it’s fragile, as many Margie’s from this time have been all over the place.
This was a tasty bottle, and drinking so much better than a couple of years ago. Even better on day 2. If representative, this has arrived at the "drink and hold" phase for my preferences.
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Made from pinot noir. Baked on the nose w. discreet red berries. Slender w. high acidity, intense mouthfeel. Smoked bread, balsamic, root liquorice, ginger, whisky, and cranberries. Lengthy finish.
Keep or drink.
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This was interesting. Very lean and precise, chalky, green apple, a whiff of oak. On the sinewy side for a Pinot dominated Champagne. I like the precision and depth but it is definitely not for the novice. If this ages well, it can add a point or two. 93-94
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"Brunch is the gamay of meals" Vol. 2 (Chicago, IL): Bottled 20 July 2015; disgorged September 2019. No sulphites, no dosage. The nose here feels a little dirty and off; it's far too mushroomy and feels potentially even a little advanced. The palate seems to have some weight, but it's definitely lacking in flavour. Finishes very short too. I don't get this wine at all.
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Intensely chalky on the nose with a defined lees note.
Medium + tart acidity and relatively full bodied due to the absence of Chardonnay in this vintage’s blend. You can taste the chalkiness on the powerful finish.
This is a special bottling. From the famed, very chalky mid-slope vineyard in Ambonnay. It’s Cote de Blancs on the nose and Montagne Blanc de Noirs on the palette.
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-- popped and poured -- -- tasted non-blind over 1 - 2 hours -- -- Feb. 2019 disgorgement --
Fairly loose bead, which dissipated quickly. 100% Pinot Noir, and it's pretty obvious, with its lovely red berry features. Very dry (to be expected with zero dosage); medium+ acidity. Overall, a very pleasant Champagne that is more specific than it is grand. My first Marguet, and it did not disappoint. A re-buy for me. Gut impression score: 92 - 94.
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This needs a lot of time and air. If opening now you’ll get fairly limited depth and a bitter finish. As it warms and opens, you get crystalline fruit and a bit of raspberry jam on the end. I think for the price, I will steer toward other zero dosage producers but I will reserve final judgment for when this is actually ready to drink.
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(Disgorged in September 2019, 100% Pinot Noir from Ambonnay, dosage 0 gr/l) Light yellow colour with an endless stream of very fine bubbles leading way for the youthful and a bit funky nose showing biscuits, dried grass and some perfume with a herbal touch. Nice and balanced on the palate showing a distinct yellow plums acidity before the creamy mid and with an intense finish showing lemon zest bitterness. This is good, but should reward some more cellar time to open up even further! (Best 2020-2030)
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Disgorged February 2019, 100% PN. Zero dosage. Poured in a Grassl Mineralite glass. Heavily bruised yellow apple and some light cream, almost makes me think this wine is older than it really is. As the Champagne is warming up there is definitely this sweet red-fruited note that as Frank Murray describes is like a raspberry pop tart. Though this is extra brut it isn't as dry as anticipated, probably because the ripe red fruit notes giving the perception of some sweetness. Medium acidity, wishing there was a bit more verve in the wine (not sure if this is vintage vs. other factors). An interesting wine, not sure that it's in my wheelhouse though.
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It's lean, lightly fruited, with medium acid. It's not an acid bomb but probably best with a cheese or something to snack on. It's clearly in the marguet house style.
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Damn, I respect Keith and his take on wines, as he's earned his voice with all of the wine he has sampled and shared through his notes over the years. However, the bottle I opened last night and am retasting a day later from the remnants I kept stoppered overnight, I have to take a different take on the wine than Keith did. Disgorged 02/2019, no dosage, 100% PN. This did need some air last night to fill in some of the austerity, as it started out savory with a salinity. As I tasted the wine later last night, a thought popped into my head of Raspberry Pop-Tart. It's one of those times where my perception just anchors on a very specific reference, and this sensory reference of baked fruit pastry was what popped through. In tasting the wine again a day later right from the fridge from the remnants and without food, I find the same salinity, lime zest and the austerity when cool. As it warms, a zesty raspberry note comes through, along with some of the barrel tones from the barriques, along with the dried herb note that I often find in Benoit's cuvees. It finishes with a citrus, dried herb note and the saline. I don't think this vintage of Crayeres is as good as 2012, which is a gem, and it does reflect some austerity but overall, I enjoy the 2014.
Back label contains a long laundry list of what this wine was made without: pesticides, herbicides, chemicals, sulfites, dosage. They might have added grapes, because it tastes completely fruitless and vacant, although there must be something in here other than bubbles because there is something that makes me wince with each sip. Not sure if a bit of dosage would have helped bring out some fruit, but it definitely couldn't have hurt - maybe they should think about serving these cool-kid non-dose champagnes with some packets of Sweet-and-Low.
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Delicate bead, light straw golden. Nose honey, golden apricot, hint of wax. Palate strongly mineral, chalky rock, some richness on body balanced by tangy acidity.
Agree that this is a food champagne, but this bottle at least showed decently well, not too lean, and does offer some pleasure. 91 pts
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1/18/2024 - palfr2 wrote:
Pall Mall 67 Singapore - Marguet is austere, that fact is established. Zero dosage. No fun if you are not well into researching Champagne and its infinite variations. This is a food companion, not aperitif.Best to think of this as an alternative to a still white wine. Lower alcohol and more lift. You can sense the underlying fruit is ripe and quality. It fills the midpalate. Whether terroir or winemaking this does not scream Chardonnay to me. I would pick this as PN.
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1/6/2024 - Frank Murray III wrote:
After seeing Charlie's note, I decided to open a bottle last night. Charlie has an experienced palate so I was curious to see what the wine has been doing since I opened one 4 years ago. Upon opening, it was wild. Yogurt and melted butter, the Marguet herb (from the oak?), citrus and mineral. After an hour, it really settled down and refined the wild side, with a leaner, cleaner profile, with the same light herb shading, plus the citrus. I liked the two expressions, and have enough left for a glass tomorrow to do a final check and wrap up the note....retaste on Day 2, I can see where Charlie's perceptions may be coming from. There is not a lot of flesh here, as this is squarely middle weight. Yet, I don't find it austere. Lemon peel, tart green apple, mineral and what I want to call either mushroom or loam, maybe a combo of both. And from the wood, a mix of light caramel and clove. Overall, perhaps like with Charlie, some people are not gonna like this wine, as the mix of tart, mineral and the spice may not appeal but I find it fine to drink.
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12/25/2023 - Charlie Carnes Does not like this wine:
Man, I want to like this wine, as my buddy FMIII likes it. I just cannot get it down, even after the second day. It’s harsh, and austere. I could maybe say it’s fragile, as many Margie’s from this time have been all over the place.
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8/31/2023 - 5laton wrote:
This was a tasty bottle, and drinking so much better than a couple of years ago. Even better on day 2. If representative, this has arrived at the "drink and hold" phase for my preferences.
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9/5/2022 - R.H. Likes this wine:
Fried chicken night in pine plains. Served after ultramarine keefer 17. This wine is firing.
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2/26/2022 - tobyc Likes this wine: 94 Points
Made from pinot noir. Baked on the nose w. discreet red berries. Slender w. high acidity, intense mouthfeel. Smoked bread, balsamic, root liquorice, ginger, whisky, and cranberries. Lengthy finish.
Keep or drink.
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12/2/2021 - Collector1855 wrote: 93 Points
This was interesting. Very lean and precise, chalky, green apple, a whiff of oak. On the sinewy side for a Pinot dominated Champagne. I like the precision and depth but it is definitely not for the novice. If this ages well, it can add a point or two. 93-94
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11/7/2021 - acyso wrote: 85 Points
"Brunch is the gamay of meals" Vol. 2 (Chicago, IL): Bottled 20 July 2015; disgorged September 2019. No sulphites, no dosage. The nose here feels a little dirty and off; it's far too mushroomy and feels potentially even a little advanced. The palate seems to have some weight, but it's definitely lacking in flavour. Finishes very short too. I don't get this wine at all.
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1/9/2021 - OnWisconsin Likes this wine: 94 Points
Intensely chalky on the nose with a defined lees note.
Medium + tart acidity and relatively full bodied due to the absence of Chardonnay in this vintage’s blend. You can taste the chalkiness on the powerful finish.
This is a special bottling. From the famed, very chalky mid-slope vineyard in Ambonnay. It’s Cote de Blancs on the nose and Montagne Blanc de Noirs on the palette.
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11/11/2020 - Chrisinroch Likes this wine:
Pretty clearly pinot noir based. Tart Cherry and pencil shavings. Longish tart finish.
This seems super young. Hold
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9/6/2020 - grafstrb wrote:
-- popped and poured --
-- tasted non-blind over 1 - 2 hours --
-- Feb. 2019 disgorgement --
Fairly loose bead, which dissipated quickly. 100% Pinot Noir, and it's pretty obvious, with its lovely red berry features. Very dry (to be expected with zero dosage); medium+ acidity. Overall, a very pleasant Champagne that is more specific than it is grand. My first Marguet, and it did not disappoint. A re-buy for me. Gut impression score: 92 - 94.
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7/19/2020 - Justin S Likes this wine: 90 Points
This needs a lot of time and air. If opening now you’ll get fairly limited depth and a bitter finish. As it warms and opens, you get crystalline fruit and a bit of raspberry jam on the end. I think for the price, I will steer toward other zero dosage producers but I will reserve final judgment for when this is actually ready to drink.
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7/1/2020 - thewiz Likes this wine: 90 Points
(Disgorged in September 2019, 100% Pinot Noir from Ambonnay, dosage 0 gr/l)
Light yellow colour with an endless stream of very fine bubbles leading way for the youthful and a bit funky nose showing biscuits, dried grass and some perfume with a herbal touch. Nice and balanced on the palate showing a distinct yellow plums acidity before the creamy mid and with an intense finish showing lemon zest bitterness. This is good, but should reward some more cellar time to open up even further!
(Best 2020-2030)
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4/15/2020 - rieslinghoarder wrote:
Disgorged February 2019, 100% PN. Zero dosage. Poured in a Grassl Mineralite glass. Heavily bruised yellow apple and some light cream, almost makes me think this wine is older than it really is. As the Champagne is warming up there is definitely this sweet red-fruited note that as Frank Murray describes is like a raspberry pop tart. Though this is extra brut it isn't as dry as anticipated, probably because the ripe red fruit notes giving the perception of some sweetness. Medium acidity, wishing there was a bit more verve in the wine (not sure if this is vintage vs. other factors). An interesting wine, not sure that it's in my wheelhouse though.
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3/30/2020 - SeaSea Likes this wine:
Tight. Tasty. Over three days. Like all of these grower champagnes, I think I am drinking on the early side.
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1/18/2020 - LWI wrote: 91 Points
Blind. Very structured, tight, linear and leanish, very intense, promising.
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1/13/2020 - brigcampbell wrote:
Keith, what do you really think? LOL
It's lean, lightly fruited, with medium acid. It's not an acid bomb but probably best with a cheese or something to snack on. It's clearly in the marguet house style.
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1/5/2020 - Frank Murray III wrote:
Damn, I respect Keith and his take on wines, as he's earned his voice with all of the wine he has sampled and shared through his notes over the years. However, the bottle I opened last night and am retasting a day later from the remnants I kept stoppered overnight, I have to take a different take on the wine than Keith did. Disgorged 02/2019, no dosage, 100% PN. This did need some air last night to fill in some of the austerity, as it started out savory with a salinity. As I tasted the wine later last night, a thought popped into my head of Raspberry Pop-Tart. It's one of those times where my perception just anchors on a very specific reference, and this sensory reference of baked fruit pastry was what popped through. In tasting the wine again a day later right from the fridge from the remnants and without food, I find the same salinity, lime zest and the austerity when cool. As it warms, a zesty raspberry note comes through, along with some of the barrel tones from the barriques, along with the dried herb note that I often find in Benoit's cuvees. It finishes with a citrus, dried herb note and the saline. I don't think this vintage of Crayeres is as good as 2012, which is a gem, and it does reflect some austerity but overall, I enjoy the 2014.
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12/25/2019 - Keith Levenberg Does not like this wine: 75 Points
Back label contains a long laundry list of what this wine was made without: pesticides, herbicides, chemicals, sulfites, dosage. They might have added grapes, because it tastes completely fruitless and vacant, although there must be something in here other than bubbles because there is something that makes me wince with each sip. Not sure if a bit of dosage would have helped bring out some fruit, but it definitely couldn't have hurt - maybe they should think about serving these cool-kid non-dose champagnes with some packets of Sweet-and-Low.
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12/8/2019 - fred o. Likes this wine:
0 sulfites, 0 dosage. 100% pinot noir.
Tirage 7/20/15.
Delicate bead, light straw golden. Nose honey, golden apricot, hint of wax. Palate strongly mineral, chalky rock, some richness on body balanced by tangy acidity.
Agree that this is a food champagne, but this bottle at least showed decently well, not too lean, and does offer some pleasure. 91 pts
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