This is still drinking beautifully. I was amazed at how it still has a fine bead to it. Has cellared so well, what a wine, especially given the price of this when it was released. really well in balance, sadly this is the last bottle, I should have hung onto a few more.
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Nice pop still in the cork and still a slight fine bead that is quite evident on the palate. Light golden hue. Nose promises a lot, with quite a complex bready lemony nose. Earthy, reductive flavours, but the acidity is really dominant and not really meshing.
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Vegetable notes immediately upon opening the bottle. They went quickly away and revealed the expected autolytic nose. Very nice. Strong mousse after 25 years. Balanced mouthfeel and long finis. Perhaps for the first time the acidity didn’t dominate.
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SLDS December 2020: Ginger, honey, orange and quince on the nose. Mineral zip on the palate, acid cuts in strongly and works well with the honeyed fruit. Acid will probably always remain strong, just need to time it to still have fruit to work with.
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Hawksmoor steak (Hawksmoor, Air Street): 1/6 Mid straw. Nicely mature biscuity and slightly toasty buttery nose. Similar on attack, and then the trademark acidity kicks in on the finish. Not quite a wine of two halves, but the front and finish could do with a little more communication. Bottle shared seven ways though, and in small restaurant flutes, so not the best test, but over a couple of glasses in a proper glass this has the ingredients for ****
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I get that aged champagne/sherry notes & maple on the nose. Palate is still fresh w/ cream soda, plenty of lemon & hazelnuts. Finish has a lot of lemon going on in it. As it opened up there was a little stewed apple to it. Drinking well and maybe still for another 2 years or so (in my humble opinion!!)
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Another Year, Another Napa (aka Winter in Wineland IV); 1/5/2020-1/11/2020 (Napa/Sonoma California): I love old champagne and while I wasn't that familiar with this producer seems like most bottles from 96 are good. I think good is the right descriptor for this. You can tell the age and it's got that nice aged champagne taste (just like an early almost caramel flavor), but it was missing a bit of extra complexity or similar. I enjoyed it, but I prob wouldn't actively seek out again.
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Noe utviklet aroma, autolyse, gjærdeig, røde epler. Frisk i munn, ganske syrlig, med medium intensitet. God å drikke nå, har vanskeligheter med å se at dette blir bedre.
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Drank this at our 40th anniversary dinner at Crabtree's Kittle House with the kids. Lemon. A hint of hazelnut. Tiny bubbles. Drank this with oysters. I last drank this in 2010. I originally thought this was a 93; but the more I thought about it, I gave it a 91 because there was more lemons notes that seemed to linger.
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Uviklet på duft, litt ufin til å begynne med med moden camembert og et vel modent kjellerpreg, det blåser nesten bort til fordel for modne gule epler og modne sitrustoner. Fyldig anslag, kremete mousse, god kompleksitet, pent utviklet og modent preg med gule epler, varme frukttoner og heftig syre som setter seg i pannebrasken! Lang avslutning med sitrustoner à la sitron/grapefrukt. Tror ikke denne vinner på ytterligere lagring.
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Maybe not as terrific as my last bottle a little over a year ago but still showing beautifully, a lovely golden color and plenty of complexity on the palate. Good bottles of this will drink well for another decade at least but are well in their drinking window now.
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The last of my magnums. On opening just lemon sherbert and painfully so, like just brushed teeth and white wine painfully so. Took 90 min for the rest of the palate to come up. Now the bubbles are quiescent but can be coaxed forth, the nose is pink lady apples, lemon curd and lemon essence. On the palate it is browning apples, hint of lemon only and really wonderful mouthfeel, good weight and complexity. Washed with a very clean, high acid invigorating finish that leaves the mouth spotlessly (?scrubbed) clean. This goes best with food where the acid tames the food and the food tames the acid of the wine. Not a solo performer for best outcome. How many of these went down the gullet in the lemon sherbert phase? To me these have been very variable in quality, from this level upwards to total awesomeness. As regards ageing I think this wine is in indefinate stasis if it tastes like this at 21 yrs of age.
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This was by far my most interesting experience with Champagne. When the bottle was first poured it come across on the nose as perhaps a bit well (or over) developed with broad and full aromas of fallen apples. But on the taste you had more freshness and acidity and all together more harmony. But then after 20-30 minutes or so the nose caught up and showed more balance between ripe red apples with light bread / brioch and other bakery aromas. Very interesting development indeed.
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On the downhill? Very enjoyable, but the fruit is starting to fade and yield place to the steely acidity of the vintage. Rollercoaster, as it develops quickly in the glass, twists and turns from hollow fruit to sweet yellow goodness. Like sucking on a sweet, grilled lemon. Sexy, prickly minerality and a long, nice finish. Drink up. I did.
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Put this wine into an "ultimate" tasting of old vintage Champagne with 9 other wines from 1988 through 1996, that included Dom Perignon, Salon, Krug Vintage, Krug Mesnil, Veuve Cliquot Grand Dame, and Perrier Jouet Belle Epoche, which ranged in price from $195 to $995. At the $62 average price paid by people in Cellar Tracker for the Lanson, it was by far the least expensive wine. To mask and counter the bias of favoring the more expensive wines, the Lanson was put in a blind flight that included the 1992 Krug Mesnil, 1996 Salon Blanc de Blanc, and the 1996 Krug Vintage Brut. Since the wines were all poured in separate glasses, we had the opportunity to compare them all side by side. The ovall group favorites were the 1990 and 1996 Krug Vintage. But how did the Lanson do against this formidable, overwhelming, and intimidating competition? First of all, it was not blown off the table. Instead, it had one the best releases of bubbles in the mouth when sipped, powerful and penetrating acidity, grand richness, and a caressing and creamy texture. Second, what proved to be the Lanson got some votes for being the best and second best wine in the blind tasting. My favorite of the night came from the blind flight, and I thought it was the 1996 Krug Vintage, but it turned out to be the Lanson I contributed. Overall, the lesson to take home is that the Vintage Gold Label Lanson is not only a comparative bargain, but can be competitive in quality among the top tier of great Champagnes.
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The cork was dry and had shrinked at the bottom (may due to a year of poor cellaring conditions). Intense concentration, but a strange hint in the taste that I cannot describe.
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50th BP. From magnum. String of tight bubbles still. Light gold colour. Lemony core, high acid still, amazingly youthful and still drank well next day from a half empty magnum left out. At 21 years of age you would have to say this has an indefinate lifespan thanks to the unbelievable acid levels of this vintage and the House's practice of blocking MLF. Every magnum I have had has been subtly different and 2 of them have been the greatest champagne experience I have had to date, both with a little oxidation which brought the maturity profile forward. This one more spotless. Fresh pastry on nose then palate, breakfast brioche, lemon tang and leaves mouth very clean. I want to turn 50 every day!
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Mid to deep gold. Good fine bubblestream. Rich, beurre noisette briochey nose. Rich, full palate. A curious mix of black fruit and orange, the latter probably from a bit of oxidation. Almost a hint of a classic champagne cocktail to it. Almost has a demi-sec richness to it, though without the sweetness.
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Beautifully developed with notes of citrus, yellow apple, honey and a touch of pineapple. Lots of complexity and nuance. Drinking extremely well now but with plenty of life left. A very good bottle.
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Dro opp den siste flasken med Lanson 1996 i dag. Mange som har hatt slitne flasker her - den vi hadde på 96-smakingen var intet unntak. Derimot har alle mine flasker vært bra. Denne var deilig med ren moden frukt på duft. Stålsyre som vanlig, men konsentrert moden frukt til å backe det opp (såvidt😉) Super nerve og spenst med fine detaljer. Lang mineralsk finish. Ingen unoter å spore - rett og slett en super flaske på toppen av karrieren.
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1996 champagne evening, wine nr5. Candied lemonpeel, roasted bread, caramel, trocadero lemonade on the nose. Powerful palate, first loads of fruit then powerful acidity. Slightly over the top, drink now. 50/50 PN CH, only grand Cru villages.
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A grand illustration of the principles for long aging of Champagne. The amount and vigor of the bubbles tends to weaken. What becomes increasingly vital to make a 20 year old Champagne stay great is that the underneath the Champagne should be a great still wine. And this Lanson has that - a great Chardonnay with caressing texture, powerful citrus fruit, and intense acidity. Compensating for the smell of reduced bubbles is harder because the bubbles deliver complex aromas with nose tingling carbon dioxide, but a rich nose of yeast, flowers, and citrus gets close. Like all great 1996 Champagnes, this wine has stature and grandeur, magnificently structured by penetrating and mouth coating acidity.
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This light gold wine has in spades one of the hallmarks of the 1996 vintage champagnes - an acidity that is brisk, intense, drying, and penetrating. Having come this far with a boatload of 20 year old 1996s, the Lanson stands out for its brightness and lack of oxidation, which might be partly because Lanson does not permit malolactic fermentation. The sip releases a mouth tickling stream of tiny bubbles loaded with flavors of yeast, dough, lemon, and meadow flowers. The wine is supremely good at scrubbing food out and leaving the mouth refreshed and ready for the next bite. Tasted beside any subsequent vintage champagne, this mouth coating wine will steamroll over it with all the signature power of the 1996 vintage.
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Deep golden, very mature nose. Slow mousse. Acidity is finally integrated. Yeast/brioche and a little truffle. Balanced, structured with a long lingering finish.
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Last bottle. Drank with friends in Canberra over dinner. Musty when corked first removed, once blown off it was fine. Honeyed brioche, but very dry. Bubbles almost gone. Think now is the end of the drinking cycle.
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Smells of brioche, toast, preserved lemon and juniper. It is rich and creamy and cut with the minerally acidity of the vintage. The finish is dry with a little tangy rind bitterness really freshening things up.
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(blind) Rik og moden nese med fullmodne epler, fruktyoghurt og gul frukt. Rikheten fortsetter i munn også. Veldig moden frukt med stålsyre som kicker inn. Modne epler i utgangen. Lang finish som sitrer i munnhulen. En meget god og fullutviklet Lanson.
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Housewarming BYO: Blind. Quite developed with some freshly cut champignons, camphor and yellow apples at the start, but this -- as well as a a tendency towards flabbiness dissapeared with air: ended, with time, more on the minerally side, acidity shining through. Good depth.
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Blind. En voldsom åpning i nesen. Kamferdrops, sopp og petro. Dette inntrykket roer seg betraktelig med noe luft, og grønt eple og noe mandel/nøtt gjør seg gjeldende. I munnen er åpningen svært syrepreget, etterhvert kommer de grønne eplene mer frem, men den beholder en noe petroaktig stil.
The wine looks dark yellow/ golden. There is no sediment in the bottle. It smells like apple and petrol, with hints of fresh cut mushroom and som almond/nuts. It tastes like green apple, but keeps an oily feel to it. The body is medium. The wine has oily texture. The wine finishes medium. The wine has medium acidity.
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out of mag.. was just delicious.. great acidity..apple, citrus and oranges. just delicious. might have been a lucky bottle or drinking with friends on a nice summer day.
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Nose of yeast and Jonathan apple at first, great mousse throughout dinner, medium amount of tiny bubbles, opened to mango, white peach and nectarine, more of the same on the palate, medium body, long, long, finish, great, crisp acid shows it needs two years to peak. Paired with fresh fruit, and porcini crusted filet mignon-the Flemings Mother's Day Brunch Menu.
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First bottle I've opened that I'm disappointed with. Very yeasty and honeyed, some acidity - hard to tell too much as at a dinner. One bottle left. May be over the hill?
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This smells absolutely awesome, ripe honeycrisp apple, cake batter, citrus. Yum. On the palate the acid is poppin' hard with grapefruit, satsuma orange citrus notes and ripe apples. The acid helps drag the finish out a while. Super delicious Champagne, this is one of those fruity, in-your-face Champagnes that talks really loudly and you love everything it has to say. I really enjoyed it.
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Deep yellow, with fine, dense miusse. Autolysis and a litt touch of oxidization on the nose. Mature apples, brioche, good mouthfeel. Great acidity, tight structure, with a long finish. Two glasses drunk two days later, but now the notes of oxidization was much much stronger.
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Modne men friske epler på nesa. Litt søt gjærbakst. Moussen er perfekt og gir en nydelig munnfølelse. Flott moden frukt og nydelig friskhet som strammer den opp hele veien. Fast og lang med sitrusfinish. En nydelig flaske!
Servert til østers. Bra match, men den modne frukten hindrer det til å bli 100%.
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Have enjoyed the 750's but this time out of mag and the wine was a bit too sweet and didn't offer much. Might have been the 1996PJ belle epoque that showed very well.
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Har blitt noen flasker av denne de siste årene, og det er åpenbart en del flaskevariasjon.
Dette er en bra flaske, men ikke den beste jeg har hatt. Syren har ofte vært dominerende i denne, mens den her hadde roet seg en del. Om det er flasken eller en generell utvikling er jeg mer usikker på.
Flott frukt, og en del utviklede trekk uten at det går mot brune epler. Toast, litt karamell, sitron og kalk. Er litt på den røffe siden og mangler litt eleganse, men bra kompleksitet og lengde.
En drøy six-pack igjen, og jeg tipper de går med i løpet av de neste to årene om denne flasken er representativ for resten.
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Maybe even more enjoyable in comparison to the last one I had. Had it next to the 88 Ruinart and just found the freshness on it that much better. The well integrated nature of it makes me think it has room to go.
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A fan of this wine. Nice gold color and found it very approachable. Nice hints of apples while still having nice acidity. Definitely think it will last for a while but plan on enjoying some more now.
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Wow! Malty, complex. great yellow & white fruits, marzipan, honey and nuts. Solid acids but not biting and well balanced with long length. Just a beautiful, uplifting, exceptionally well made old school bubbly in a very hedonistic rich style. Will go years and likely improve!
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Decanted for a half hour. Colour was gold with a slight tinge of brown. Nose was a blast of toasty biscuity and bready aromas. Palate was full on citrus, grapefruit and lemon zest with the toastiness coming down at the sides. Still hugely acidic and quite dry. Still has a long life ahead. Finish very full and lingering.
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Brioche, toasty, nutty nose now, with still some primary fruits of citrus that Lanson is known for. Honeyed on the palate, with a nice backbone of acidity. V Dry, must be low dosage. Still has life in it!
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I found this painfully young. Seemed way younger than my memory of prior bottle. won't touch another for five or more years. I was not 100% so maybe the acidity was hitting me but I think this needs a ton of time.
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A very good bottle, green apples with dried dates (no brown aromas, though). Acid is a knife's edge from dominating, but I think the wine has the potential to develop favorably for a long time still. This bottle needed a lot of air.
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Mature, mineral nose. A little funky. Lovely golden color. Clean acidity that turns into a golden, evolved metallic zing in the mouth. Really good. There now. Wow, leftover, day 2: Even better. Sweeter, rounder, hedonistic!
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Growing up. The painful citric acidity is giving way to the first hints of maturity and the wine is certainly putting weight on. Looks like Tom Stevenson nailed this puppy very early on and it'll make serious drinking from 2015. Congrats to everyone who bought this for a song on release
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Fizz @ Fish Club (Fish Club, Clapham): Slightly fuller colour than the 96 BS NF. Slightly vegetal nose initially, quite curious, but blows off after a while. Mature notes underneath. Quite rich and toasty across the front end. Still nicely acidic on the finish. Lacks a bit of persistence and finesse. ***1/2 A second bottle corked.
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Lovely nose, just what I needed! Starting to show some maturity and real depth on the nose. On the palate, it blows me away as well with a very aggresive-like 20 second aftertaste of acidic citrus, however on second analysis the acidity surrenders and is really of the kinder kind! This should be a benchmark to other growers. Still, I suppose that I would prefer it in a few years and enjoy it another 15-20 years. Majestic!
It reminds me of the vintage range of R&L Legras, Chouilly!
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Straw yellow with golden hue. Intense aromas of mature apples, toast and a hint of caramel. Full bodied, mature on the palate, pleasant mousse, and with a vibrant acidity - almost too much, as it outlasted the fruit.
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From magnum. A lovely showing with incredibly fresh citrus and pear fruit framed by fresh baked biscuit and doughy notes and a chalky mineral element underneath. With air more layers and nuances emerge, all the while conveyed with superb precision and balance.
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This is stlll very young. Lightly toasted, quite delicate, and with plenty of backbone. An excellent palate cleanser. I can understand those who find it "spiky". Razor sharp, I would say, and that's the way I like it. vg
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Now we're talking. A lot less spiky, angular and awkward than my first bottle in October but still plenty of refreshing acidity. What this does have that the other didn't is the most extraordinary nose of truffles together with the honey component that seems common to many notes.
Palate is still lemony but with a bit more marmalade and is altogether more balanced than bottle #1. There's some salinity, along with the acidity that still crackles like a livewire and makes it a brilliant aperitif (and a fantastic partner to a bowl of popcorn, as it happens).
While acknowledging that comparisons can be odious I'll offer this. My first bottle was Aligote-like. This bottle reminded me of Chablis. If truffles were found in Chablis. White wine glasses are a must, by the way.
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Super-citrusy with hints of almonds and honey, a round enough nose; the palate is not as expressive as the nose would suggest though, very lemony with not a whole lot of depth, still quite sharp and spikey even with some air and allowing the wine to warm up a little. "Insane minerality and acidity" was the feedback I got and that's pretty much on the money. Just a touch on the shrill side.
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Rich pale-gold color with strong, fine bead. Toasty, semi-oxidative but very fresh and pure aromas of orange marmalade, ginger, warm earth and red berries that carry through to a firm, citric and very mineral mouth impression. Stands up to full-flavored canapes but has the balance and poise to serve alone. Very fine; years of life ahead.
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My first bottle of this. There seems to be some variability in how this wine is maturing. This bottle had a mature nose of ripe slightly browned apples. The palate was nutty, yet juicy and fresh, with a nice zippy finish. Overall, maybe slightly more advanced than other 1996's I tried, but certainly still quite young, with many years of future evolution ahead of it.
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- Yellow color with small pearls and aromas of cut green grass and grapefruit. It's balanced and has flavours of banana and orange blossom with a medium body. Smooth texture with a long finish.
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Light yellow. Yellow slightly oxidised apples, danish oat bread, wheat, brioche, and nutty honnie notes. Entering the palate with smoothness. One second later it explodes into a symphony of intense fruit and splendid acidity. The comprehensive finish is comprised with a waxie line of fruit. It goes on and on. Enjoy it with friends!
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The last sips were good good as it took forever for this bottle to open. Tremendous acidity, very fresh with restrained yeastiness. Some light mushroom notes along apple and lemon. Hint of red berry and you can feel the pinot giving weight to the wine. Overall a nice and balance champagne, a little too forward and monolithic at first. I would wait another 5 years. This one should age well a long time.
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A nice yellow color, but this one acid is relatively high also the bubble is rather big. Palate is rather rough and not very enjoyable. Slightly above average for me. But I would pay above the current price.
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Alcohol :: 12.5% Brigt golden. Super focus nose of oxidative nuttiness with underlying honey coated green mango and green apple with mineral and earth decorated the background that continue it's oxidative profile to the fresh, intensely palate with rich white fruits and nutty flavor that supported by the huge acidic backbone that keep the wine in precision but also quite sharp to caused some rough edge on the palate with acidic finish that seems a bit disjointed and straight forward. This need at least 5yrs of age to emerge. Buy - No
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Drank this at a celebratory new job dinner in NYC. My first impression... where are the bubbles? I didn't think this was a cremant. A hint of lemon. Very few bubbles, but a constant stream. Some toast at 60 minutes. Some sweetness at 120 minutes. Sometimes I thought this was a little flat.
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An amazing champagne. Excellent nose of windfall apples (!), mushrooms and some yeast. Mature. In the mouth excellent with an almost umami feel to it. Very long finish. Rather high acid, but it balances perfectly. Unfortunately this was my last bottle...
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Still pale yellow, very large bubbles - on the nose: cut lemons. Palate is all lemon, some biscuit and brutally acidic. Will it ever come together? Who know: but there's little downside to leaving it another 5-10 years.
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Quite enjoyable and coming along well in it's own time. Scents of honey, baked bread, and citrus on the nose with an obvious flavor component of green apples on the palate. While I think it has improved...I believe my standards of Champagne has also risen...impacting the drop in score.
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although this champagne has evolved quite fast since I first tasted it two and a half years ago, I think it is going in the right direction. There are slight hints of bruised apples on the nose, but beautiful undertones of truffles and bacon are starting to show. I believe it is just about to come out of a slightly difficult phase. Will keep for decades if stored well.
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This bottle seems rather advanced and I might think it has a storage or cork issue, but it certainly is not off or unpleasant. The color is rather deep yellow edging toward gold, the mousse is very fine and somewhat restrained. On the nose, this is quite bready and toasty. The palate, however, is bright and fresh, full bodied. With time, it continued to richen up and improve, with the pinot noir and the chardonnay vying for attention. Towards the end of the bottle, it took on the weight of a relatively mature Puligny 1er cru. This is darned good stuff and I expect there are bottles out there that will last and last.
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Drunk at Christie's Master Class with Tom Stevenson. Magnum, disgorged June 2008. Some sulphur on the nose that mutated to matchstick/gunflint. Lovely, creamy, cleansing mouthfeel. Toasty and noticeably sweeter attack than the 95s. Very young and very promising but sulphur worries me.
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NobleRottersSydney - Shiraz-Viognier (Alio's, Surry Hills): [cork, 12.5%] {Geoffrey} Gloriously evocative bread-and-cheese nose. Fresh on the palate, despite clearly displaying some bottle age, this is almost sweetly luscious. Intense developed yeasty flavours are carried by a delicate, persistent bead. Medium-full bodied. Still plenty of fresh acid holding everything up; all-in-all a mouthwatering effort and an all-round triumph.
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Mineral notes on the nose with green apple. Not very yeasty/brioche for a vintage. High acidity (96 vintage and no MLF), balanced and focused, this is really young and needs time to develop.
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From memory. A previous bottle of this was really too tart. While certainly not one of the evolved 1996s, it is now approachable. Very youthful, light and delicate, but nicely balanced and delicious. vg
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A Birthday Gathering: Showing a pale yellow in the glass with scents of baked bread, minerals, and star fruit. In the mouth vibrant lemons and mineral notes lead into bracing acidity and a lingering of clementine and lime along a medium long finish. This might improve with a little more time sideways. I will want to check back in on this in 2011
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Fantastic champagne for the price. Toasty, brioche and fleur de sal with razor sharp acidity to finish. Would absolutely be my top choice champagne for this price.
Paired with two courses, first an arugula salad with cherry tomato, cucumber, bacon, danish bleu cheese and a stone ground mustard-vidalia vinaigrette. Next paired with a homemade pizza with herb marinated goat cheese, smoked salmon, shaved fennel and capers. Both matched extremely well.
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my fifth bottle, three left in my cellar. The wine is sitll improving, showing the potential of the vintage. The wine is elegant, with nose of mushrooms and a sniff of truffles. In the mouth, citrus and apples, long aftertaste.
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Very elegant , full bodied and perfect bottle of Champagne. Nice color, smell of apples and bread, perfect acidity and an elegant aftertase which reflects the bouquet
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Light gold in color, with citrus and oaky biscuit notes in the nose. Palate is still one part citrus youth, with one part mature biscuit and graham crackers with a touch of honey. A nice dichotomy.
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Golden in color with good bubbles. The first whiff gave notes of lemon zest, sweetish honey and some floral notes. On the palate, this wine was sweet, medium bodied and decent length in the finish. Not your typical yeasty bread notes you would expect in your Champagne. This was a brut, but I would think it’s an extra-dry based on the sweetness in the finish. This was an enjoyable wine a QPR for a 1996 vintage champagne! Good aperitif for our dinner. 89-90 pts
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Really nice golden color. Nose of lemon zest, green apple and sweet yeast notes. On the palate the wine starts off subtly, then there is an explosion of grapefruit, lemon, sour apple laffy taffy with supporting caramel and toasted vanilla flavors. Good complexity and weight, long lasting finish. Quite enjoyable. foodandwineblog.com
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Veldig syrerik og frisk. (mer enn den forrige vi drakk), Kan nok ha godt av et par år til i kjelleren. Klar og lys gyllen på farve. Intens duft av epler og mineraler. Meget kompleks fyldig og fruktig med lang ettersmak, med røde epler hele veien.
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I must admit it was the price as much as anything that attracted me - a 1996 for the price of an NV? However, I am not disappointed. It has a full, yeasty nose and flavour. The finish is lemony and very acidic. Some will find it too acidic, and the acidity is certainly marked enough to suggest that this is not yet at its best, and will benefit from a few more years, given that the palate has some promise. g+
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NobleRottersSydney - Champers & Reds (Guillaume at Bennelong): {13.5%, cork} An intense lemon-yellow, and with relatively fewer rather fine-looking bubbles, this wine smells like the back room of a bakery. The palate is bone dry, with at least medium acidity (although perhaps a little less than the house’s reputation would suggest) and generally weighted towards the front of the tongue. Long, powerful chardonnay fruit, not really developed yet. Very good.
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The first wine that exhibits layered aromas on the nose - grapefruit, lime, toast, light honey and some florality. The palate is concentrated with satisfying mouthfeel and a core of acid driving the wine into a finish with excellent length. Drinking well now, but I think it will get better with time.
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Green apple, minerality and citrus peel on the nose. The palate shows off the trademark crisp, acid driven style of this house - some may like it and some may dislike it, but I think that for the intended style, this is a very good wine and I think it should get better with age.
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Brought this as the starter wine at Pascal's dinner with Pablo and Al. Everyone loved it. Citrusy and mineral nose. Crisp high acidity - stood up nicely against the foie gras appetizer, though Pablo 97 Z-H Grand Cru Pinot Gris was the perfect pairing. Good balance. Will continue to age nicely. A steal off the $3.99 rack -- what could they be thinking!
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NobleRottersSydney - Southern Highlands Trip May06 (Eschalot, Bowral): Lightly cheesy nose. The acid is surprisingly soft on the palate, giving a smooth texture, though not without refreshment. Fine bubbles, good balance on the palate and long persistent finish are the hallmarks; it’s not especially luxurious but none the worse for that.
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Razor acidity, easily the most sharp wine on show, it has lost some puppy fat now though, and I wonder if it will ever resolve the high acidity as this bottle seemd just out of balance, not sure.
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Winestar Lanson Champagne Dinner: Shows its youth by being a very pale lemon in colour. Grapefruit, fresh apples and citrus on the nose. Good, balanced acid structure. Will age well.
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7/29/2023 - winebling wrote:
This is still drinking beautifully. I was amazed at how it still has a fine bead to it. Has cellared so well, what a wine, especially given the price of this when it was released. really well in balance, sadly this is the last bottle, I should have hung onto a few more.
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5/18/2022 - JMC1969 Likes this wine: 93 Points
Nice pop still in the cork and still a slight fine bead that is quite evident on the palate. Light golden hue. Nose promises a lot, with quite a complex bready lemony nose. Earthy, reductive flavours, but the acidity is really dominant and not really meshing.
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8/31/2021 - janberger Likes this wine: 93 Points
Vegetable notes immediately upon opening the bottle. They went quickly away and revealed the expected autolytic nose. Very nice. Strong mousse after 25 years. Balanced mouthfeel and long finis. Perhaps for the first time the acidity didn’t dominate.
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7/10/2021 - NorwAmateur wrote: flawed
Dry cork which was narrow at the bottom. The bubbles were almost gone. Nice golden colour. Strange aftertaste
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5/4/2021 - sharonandroland wrote: 94 Points
At absolute peak, Rich, evolved, but with enough freshness to keep it up.
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12/18/2020 - CamWheeler wrote: 91 Points
SLDS December 2020: Ginger, honey, orange and quince on the nose. Mineral zip on the palate, acid cuts in strongly and works well with the honeyed fruit. Acid will probably always remain strong, just need to time it to still have fruit to work with.
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3/2/2020 - SimonG wrote: 91 Points
Hawksmoor steak (Hawksmoor, Air Street): 1/6 Mid straw. Nicely mature biscuity and slightly toasty buttery nose. Similar on attack, and then the trademark acidity kicks in on the finish. Not quite a wine of two halves, but the front and finish could do with a little more communication. Bottle shared seven ways though, and in small restaurant flutes, so not the best test, but over a couple of glasses in a proper glass this has the ingredients for ****
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2/15/2020 - Gavin Sutherland Likes this wine: 92 Points
I get that aged champagne/sherry notes & maple on the nose. Palate is still fresh w/ cream soda, plenty of lemon & hazelnuts. Finish has a lot of lemon going on in it. As it opened up there was a little stewed apple to it. Drinking well and maybe still for another 2 years or so (in my humble opinion!!)
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1/6/2020 - MC2 Wines Likes this wine:
Another Year, Another Napa (aka Winter in Wineland IV); 1/5/2020-1/11/2020 (Napa/Sonoma California): I love old champagne and while I wasn't that familiar with this producer seems like most bottles from 96 are good. I think good is the right descriptor for this. You can tell the age and it's got that nice aged champagne taste (just like an early almost caramel flavor), but it was missing a bit of extra complexity or similar. I enjoyed it, but I prob wouldn't actively seek out again.
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11/29/2019 - LWI wrote: flawed
Dinner with friends: Odd, perhaps cork.
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10/11/2019 - Henda wrote: 89 Points
Noe utviklet aroma, autolyse, gjærdeig, røde epler. Frisk i munn, ganske syrlig, med medium intensitet. God å drikke nå, har vanskeligheter med å se at dette blir bedre.
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10/29/2018 - dhammer53 wrote: 91 Points
Drank this at our 40th anniversary dinner at Crabtree's Kittle House with the kids. Lemon. A hint of hazelnut. Tiny bubbles. Drank this with oysters. I last drank this in 2010. I originally thought this was a 93; but the more I thought about it, I gave it a 91 because there was more lemons notes that seemed to linger.
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4/20/2018 - Kurtjo Likes this wine: 92 Points
Deilig moden med epler, karamell og nøtter. Stålsyre.
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2/2/2018 - GuWin wrote: 91 Points
Uviklet på duft, litt ufin til å begynne med med moden camembert og et vel modent kjellerpreg, det blåser nesten bort til fordel for modne gule epler og modne sitrustoner. Fyldig anslag, kremete mousse, god kompleksitet, pent utviklet og modent preg med gule epler, varme frukttoner og heftig syre som setter seg i pannebrasken! Lang avslutning med sitrustoner à la sitron/grapefrukt. Tror ikke denne vinner på ytterligere lagring.
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1/11/2018 - PJRONeill wrote: 93 Points
Maybe not as terrific as my last bottle a little over a year ago but still showing beautifully, a lovely golden color and plenty of complexity on the palate. Good bottles of this will drink well for another decade at least but are well in their drinking window now.
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12/24/2017 - crazywineguy Likes this wine: 95 Points
The last of my magnums. On opening just lemon sherbert and painfully so, like just brushed teeth and white wine painfully so. Took 90 min for the rest of the palate to come up. Now the bubbles are quiescent but can be coaxed forth, the nose is pink lady apples, lemon curd and lemon essence. On the palate it is browning apples, hint of lemon only and really wonderful mouthfeel, good weight and complexity. Washed with a very clean, high acid invigorating finish that leaves the mouth spotlessly (?scrubbed) clean. This goes best with food where the acid tames the food and the food tames the acid of the wine. Not a solo performer for best outcome. How many of these went down the gullet in the lemon sherbert phase? To me these have been very variable in quality, from this level upwards to total awesomeness. As regards ageing I think this wine is in indefinate stasis if it tastes like this at 21 yrs of age.
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10/2/2017 - jrh82 Likes this wine: 93 Points
This was by far my most interesting experience with Champagne. When the bottle was first poured it come across on the nose as perhaps a bit well (or over) developed with broad and full aromas of fallen apples. But on the taste you had more freshness and acidity and all together more harmony. But then after 20-30 minutes or so the nose caught up and showed more balance between ripe red apples with light bread / brioch and other bakery aromas. Very interesting development indeed.
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9/3/2017 - goska wrote: 92 Points
On the downhill? Very enjoyable, but the fruit is starting to fade and yield place to the steely acidity of the vintage. Rollercoaster, as it develops quickly in the glass, twists and turns from hollow fruit to sweet yellow goodness. Like sucking on a sweet, grilled lemon. Sexy, prickly minerality and a long, nice finish. Drink up. I did.
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9/3/2017 - InVinjeVeritas wrote: 93 Points
Very good acid and aromas of fallen down apples which lingers on the palate for minutes.
It was overwhelmed by a lobster with butter sauce, but rose to excellency after the meal. This is better on its own.
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5/26/2017 - Mossrose wrote: 98 Points
Put this wine into an "ultimate" tasting of old vintage Champagne with 9 other wines from 1988 through 1996, that included Dom Perignon, Salon, Krug Vintage, Krug Mesnil, Veuve Cliquot Grand Dame, and Perrier Jouet Belle Epoche, which ranged in price from $195 to $995. At the $62 average price paid by people in Cellar Tracker for the Lanson, it was by far the least expensive wine. To mask and counter the bias of favoring the more expensive wines, the Lanson was put in a blind flight that included the 1992 Krug Mesnil, 1996 Salon Blanc de Blanc, and the 1996 Krug Vintage Brut. Since the wines were all poured in separate glasses, we had the opportunity to compare them all side by side. The ovall group favorites were the 1990 and 1996 Krug Vintage. But how did the Lanson do against this formidable, overwhelming, and intimidating competition? First of all, it was not blown off the table. Instead, it had one the best releases of bubbles in the mouth when sipped, powerful and penetrating acidity, grand richness, and a caressing and creamy texture. Second, what proved to be the Lanson got some votes for being the best and second best wine in the blind tasting. My favorite of the night came from the blind flight, and I thought it was the 1996 Krug Vintage, but it turned out to be the Lanson I contributed. Overall, the lesson to take home is that the Vintage Gold Label Lanson is not only a comparative bargain, but can be competitive in quality among the top tier of great Champagnes.
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4/7/2017 - NorwAmateur Likes this wine: 89 Points
The cork was dry and had shrinked at the bottom (may due to a year of poor cellaring conditions). Intense concentration, but a strange hint in the taste that I cannot describe.
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3/4/2017 - crazywineguy Likes this wine: 93 Points
50th BP. From magnum. String of tight bubbles still. Light gold colour. Lemony core, high acid still, amazingly youthful and still drank well next day from a half empty magnum left out. At 21 years of age you would have to say this has an indefinate lifespan thanks to the unbelievable acid levels of this vintage and the House's practice of blocking MLF. Every magnum I have had has been subtly different and 2 of them have been the greatest champagne experience I have had to date, both with a little oxidation which brought the maturity profile forward. This one more spotless. Fresh pastry on nose then palate, breakfast brioche, lemon tang and leaves mouth very clean. I want to turn 50 every day!
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3/3/2017 - sharonandroland Likes this wine: 94 Points
Just perfect. Still in a great state - fresh, but with lots of complexity. So easy to drink, yet so complex.
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12/31/2016 - andrewstevenson.com wrote: 92 Points
Mid to deep gold. Good fine bubblestream.
Rich, beurre noisette briochey nose.
Rich, full palate. A curious mix of black fruit and orange, the latter probably from a bit of oxidation. Almost a hint of a classic champagne cocktail to it. Almost has a demi-sec richness to it, though without the sweetness.
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12/11/2016 - PJRONeill wrote: 94 Points
Beautifully developed with notes of citrus, yellow apple, honey and a touch of pineapple. Lots of complexity and nuance. Drinking extremely well now but with plenty of life left. A very good bottle.
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11/13/2016 - hajoha wrote: 92 Points
Dro opp den siste flasken med Lanson 1996 i dag.
Mange som har hatt slitne flasker her - den vi hadde på 96-smakingen var intet unntak.
Derimot har alle mine flasker vært bra.
Denne var deilig med ren moden frukt på duft.
Stålsyre som vanlig, men konsentrert moden frukt til å backe det opp (såvidt😉)
Super nerve og spenst med fine detaljer.
Lang mineralsk finish.
Ingen unoter å spore - rett og slett en super flaske på toppen av karrieren.
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10/15/2016 - Henda wrote: 88 Points
Tilbakeholden, litt stum og kort. Høy syre, men lite frukt. Kom seg med luft, men ingen optimal flaske.
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10/3/2016 - Markus IWC wrote: 91 Points
1996 champagne evening, wine nr5. Candied lemonpeel, roasted bread, caramel, trocadero lemonade on the nose. Powerful palate, first loads of fruit then powerful acidity. Slightly over the top, drink now. 50/50 PN CH, only grand Cru villages.
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9/12/2016 - LWI wrote: 87 Points
1996 Champagne: Yellow apples, very developed -- but not over the top, short, not very interesting
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9/12/2016 - hajoha wrote: flawed
Champagnesmaking av 1996 årgangen (Oslo): Helt kjørt - oksidert.
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8/21/2016 - fatboi Likes this wine: 93 Points
These Mags continue to shine.. great acidity again. lots of citrus. Bubbles still here.
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7/3/2016 - Mossrose wrote: 98 Points
A grand illustration of the principles for long aging of Champagne. The amount and vigor of the bubbles tends to weaken. What becomes increasingly vital to make a 20 year old Champagne stay great is that the underneath the Champagne should be a great still wine. And this Lanson has that - a great Chardonnay with caressing texture, powerful citrus fruit, and intense acidity. Compensating for the smell of reduced bubbles is harder because the bubbles deliver complex aromas with nose tingling carbon dioxide, but a rich nose of yeast, flowers, and citrus gets close. Like all great 1996 Champagnes, this wine has stature and grandeur, magnificently structured by penetrating and mouth coating acidity.
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5/21/2016 - LindsayM Likes this wine:
fully matured, nice honey and fine moose present, good intensity and finish
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4/12/2016 - Mossrose wrote: 98 Points
This light gold wine has in spades one of the hallmarks of the 1996 vintage champagnes - an acidity that is brisk, intense, drying, and penetrating. Having come this far with a boatload of 20 year old 1996s, the Lanson stands out for its brightness and lack of oxidation, which might be partly because Lanson does not permit malolactic fermentation. The sip releases a mouth tickling stream of tiny bubbles loaded with flavors of yeast, dough, lemon, and meadow flowers. The wine is supremely good at scrubbing food out and leaving the mouth refreshed and ready for the next bite. Tasted beside any subsequent vintage champagne, this mouth coating wine will steamroll over it with all the signature power of the 1996 vintage.
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3/23/2016 - janberger Likes this wine: 93 Points
Deep golden, very mature nose. Slow mousse. Acidity is finally integrated. Yeast/brioche and a little truffle. Balanced, structured with a long lingering finish.
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3/20/2016 - chadslater wrote: 91 Points
Last bottle. Drank with friends in Canberra over dinner. Musty when corked first removed, once blown off it was fine. Honeyed brioche, but very dry. Bubbles almost gone. Think now is the end of the drinking cycle.
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12/24/2015 - fatboi Likes this wine: 92 Points
Continue to really enjoy this wine. It is in a great drinking window. Acidity is still fresh while the nose is a mix of caramel and lemons.
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12/5/2015 - Jeremy Holmes Likes this wine:
Smells of brioche, toast, preserved lemon and juniper. It is rich and creamy and cut with the minerally acidity of the vintage. The finish is dry with a little tangy rind bitterness really freshening things up.
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11/21/2015 - Kurtjo Likes this wine: 91 Points
Deilig moden med epler, karamell og nøtter. Stålsyre. Maloyoughurt
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11/21/2015 - hajoha wrote: 90 Points
(blind)
Rik og moden nese med fullmodne epler, fruktyoghurt og gul frukt.
Rikheten fortsetter i munn også.
Veldig moden frukt med stålsyre som kicker inn.
Modne epler i utgangen.
Lang finish som sitrer i munnhulen.
En meget god og fullutviklet Lanson.
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9/11/2015 - LWI wrote: 92 Points
Housewarming BYO: Blind. Quite developed with some freshly cut champignons, camphor and yellow apples at the start, but this -- as well as a a tendency towards flabbiness dissapeared with air: ended, with time, more on the minerally side, acidity shining through. Good depth.
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9/10/2015 - Torchy Likes this wine: 90 Points
Blind. En voldsom åpning i nesen. Kamferdrops, sopp og petro. Dette inntrykket roer seg betraktelig med noe luft, og grønt eple og noe mandel/nøtt gjør seg gjeldende. I munnen er åpningen svært syrepreget, etterhvert kommer de grønne eplene mer frem, men den beholder en noe petroaktig stil.
The wine looks dark yellow/ golden. There is no sediment in the bottle. It smells like apple and petrol, with hints of fresh cut mushroom and som almond/nuts. It tastes like green apple, but keeps an oily feel to it. The body is medium. The wine has oily texture. The wine finishes medium. The wine has medium acidity.
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8/29/2015 - fatboi Likes this wine: 94 Points
out of mag.. was just delicious.. great acidity..apple, citrus and oranges. just delicious. might have been a lucky bottle or drinking with friends on a nice summer day.
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5/13/2015 - andtheodor wrote: flawed
TCA. Harsh lemony acidity beneath it.
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5/10/2015 - bestdamncab Likes this wine: 92 Points
Nose of yeast and Jonathan apple at first, great mousse throughout dinner, medium amount of tiny bubbles, opened to mango, white peach and nectarine, more of the same on the palate, medium body, long, long, finish, great, crisp acid shows it needs two years to peak. Paired with fresh fruit, and porcini crusted filet mignon-the Flemings Mother's Day Brunch Menu.
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3/22/2015 - chadslater Likes this wine: 89 Points
First bottle I've opened that I'm disappointed with. Very yeasty and honeyed, some acidity - hard to tell too much as at a dinner. One bottle left. May be over the hill?
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2/19/2015 - gripNsip Likes this wine: 92 Points
This smells absolutely awesome, ripe honeycrisp apple, cake batter, citrus. Yum. On the palate the acid is poppin' hard with grapefruit, satsuma orange citrus notes and ripe apples. The acid helps drag the finish out a while. Super delicious Champagne, this is one of those fruity, in-your-face Champagnes that talks really loudly and you love everything it has to say. I really enjoyed it.
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2/15/2015 - kevin h wrote: 91 Points
Golden colour, citrus and bready, rounded and showing some maturity. Loses its fizz after about an hour.fully ready, nice champagne.
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1/5/2015 - janberger Likes this wine: 91 Points
Deep yellow, with fine, dense miusse. Autolysis and a litt touch of oxidization on the nose. Mature apples, brioche, good mouthfeel. Great acidity, tight structure, with a long finish. Two glasses drunk two days later, but now the notes of oxidization was much much stronger.
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1/1/2015 - hajoha wrote: 92 Points
Modne men friske epler på nesa.
Litt søt gjærbakst.
Moussen er perfekt og gir en nydelig munnfølelse.
Flott moden frukt og nydelig friskhet som strammer den opp hele veien.
Fast og lang med sitrusfinish.
En nydelig flaske!
Servert til østers.
Bra match, men den modne frukten hindrer det til å bli 100%.
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12/31/2014 - laralh wrote: 89 Points
Bra mousse. Sitron og brød, litt grapefrukt, lime og sopp. God lengde og medium fylde. Litt på den syrlige siden.
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12/29/2014 - olemski wrote: 95 Points
Amazing wine. My last bottle. Makes me cry.
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12/24/2014 - fatboi wrote: 88 Points
Have enjoyed the 750's but this time out of mag and the wine was a bit too sweet and didn't offer much. Might have been the 1996PJ belle epoque that showed very well.
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10/19/2014 - fatboi Likes this wine: 91 Points
Continue to enjoy this wine out of 750's. This bottle was as fresh as the last. great golden color. nice citrus with great acid.
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8/27/2014 - Atreyu wrote: 90 Points
very fresh bottle
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8/10/2014 - Henrik_christopher wrote:
Har blitt noen flasker av denne de siste årene, og det er åpenbart en del flaskevariasjon.
Dette er en bra flaske, men ikke den beste jeg har hatt. Syren har ofte vært dominerende i denne, mens den her hadde roet seg en del. Om det er flasken eller en generell utvikling er jeg mer usikker på.
Flott frukt, og en del utviklede trekk uten at det går mot brune epler. Toast, litt karamell, sitron og kalk. Er litt på den røffe siden og mangler litt eleganse, men bra kompleksitet og lengde.
En drøy six-pack igjen, og jeg tipper de går med i løpet av de neste to årene om denne flasken er representativ for resten.
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6/29/2014 - Atreyu wrote: 89 Points
Rather dark aromas, acid starting to dominate. Probably not much point in further cellaring.
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6/21/2014 - fatboi wrote: 92 Points
Maybe even more enjoyable in comparison to the last one I had. Had it next to the 88 Ruinart and just found the freshness on it that much better. The well integrated nature of it makes me think it has room to go.
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6/15/2014 - fatboi wrote: 91 Points
A fan of this wine. Nice gold color and found it very approachable.
Nice hints of apples while still having nice acidity. Definitely think it will last for a while but plan on enjoying some more now.
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6/5/2014 - Vinomark wrote: 94 Points
Wow! Malty, complex. great yellow & white fruits, marzipan, honey and nuts. Solid acids but not biting and well balanced with long length. Just a beautiful, uplifting, exceptionally well made old school bubbly in a very hedonistic rich style. Will go years and likely improve!
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4/16/2014 - Nicholas81 wrote: 92 Points
Decanted for a half hour. Colour was gold with a slight tinge of brown. Nose was a blast of toasty biscuity and bready aromas. Palate was full on citrus, grapefruit and lemon zest with the toastiness coming down at the sides. Still hugely acidic and quite dry. Still has a long life ahead. Finish very full and lingering.
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1/18/2014 - chadslater wrote: 93 Points
Brioche, toasty, nutty nose now, with still some primary fruits of citrus that Lanson is known for. Honeyed on the palate, with a nice backbone of acidity. V Dry, must be low dosage. Still has life in it!
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12/6/2013 - AtoZ wrote: 90 Points
I found this painfully young. Seemed way younger than my memory of prior bottle. won't touch another for five or more years. I was not 100% so maybe the acidity was hitting me but I think this needs a ton of time.
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6/21/2013 - Atreyu wrote: 90 Points
A very good bottle, green apples with dried dates (no brown aromas, though). Acid is a knife's edge from dominating, but I think the wine has the potential to develop favorably for a long time still. This bottle needed a lot of air.
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4/25/2013 - sharonandroland Likes this wine: 94 Points
Another extraordinary bottle
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4/21/2013 - olemski wrote: 94 Points
One of the better mature champagnes around.
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2/16/2013 - redwiner wrote: 82 Points
Bottle may have been a little off, seemed to be just starting to go down hill.
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1/26/2013 - goska wrote: 91 Points
Mature, mineral nose. A little funky. Lovely golden color. Clean acidity that turns into a golden, evolved metallic zing in the mouth. Really good. There now.
Wow, leftover, day 2: Even better. Sweeter, rounder, hedonistic!
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1/14/2013 - AtoZ wrote: 93 Points
distinct coconut going on this night. Went great with a variety of food which brought citrus notes. Really really nice.
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1/12/2013 - ubercuvee wrote:
Growing up. The painful citric acidity is giving way to the first hints of maturity and the wine is certainly putting weight on. Looks like Tom Stevenson nailed this puppy very early on and it'll make serious drinking from 2015. Congrats to everyone who bought this for a song on release
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12/25/2012 - AtoZ wrote: 94 Points
complex and delicous. Close to peak. Honeyed but not overly so.
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12/25/2012 - sharonandroland Likes this wine: 93 Points
Another excellent bottle - sharp like a razor, but with broad subtle flavour complexity
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12/24/2012 - redwiner Likes this wine: 91 Points
Nice body and golden hue. Slightly fruity with a touch of acidity. Vanilla and toast present. Balanced and easy to drink, very nice on the finish.
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12/6/2012 - SimonG wrote: 90 Points
Fizz @ Fish Club (Fish Club, Clapham): Slightly fuller colour than the 96 BS NF. Slightly vegetal nose initially, quite curious, but blows off after a while. Mature notes underneath. Quite rich and toasty across the front end. Still nicely acidic on the finish. Lacks a bit of persistence and finesse. ***1/2
A second bottle corked.
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10/26/2012 - sharonandroland wrote: 94 Points
Rich, with a full body and wonderful acidity. Just about coming into it's own now. Very complex and long. A pure pleasure to drink.
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7/1/2012 - stiang wrote: 91 Points
Fresh og deilig syre.
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6/27/2012 - Bisty Likes this wine: 94 Points
Lovely nose, just what I needed! Starting to show some maturity and real depth on the nose.
On the palate, it blows me away as well with a very aggresive-like 20 second aftertaste of acidic citrus, however on second analysis the acidity surrenders and is really of the kinder kind! This should be a benchmark to other growers. Still, I suppose that I would prefer it in a few years and enjoy it another 15-20 years. Majestic!
It reminds me of the vintage range of R&L Legras, Chouilly!
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4/8/2012 - Talisker wrote: 90 Points
I agree 100% with the last poster (GuWin) on this one.
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4/6/2012 - GuWin wrote: 90 Points
Straw yellow with golden hue. Intense aromas of mature apples, toast and a hint of caramel. Full bodied, mature on the palate, pleasant mousse, and with a vibrant acidity - almost too much, as it outlasted the fruit.
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3/25/2012 - salil wrote: 92 Points
From magnum. A lovely showing with incredibly fresh citrus and pear fruit framed by fresh baked biscuit and doughy notes and a chalky mineral element underneath. With air more layers and nuances emerge, all the while conveyed with superb precision and balance.
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3/16/2012 - Kurtjo wrote: 90 Points
Nydelig gyllen farge. Mye citrus og litt modne epler. Mye syre. lang. Denne virket yngre enn den forrige.
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12/23/2011 - stiang wrote: 91 Points
Glimrende! Frisk, spenst, på vei mot det sekundære.
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12/20/2011 - Jeff W wrote:
This is stlll very young. Lightly toasted, quite delicate, and with plenty of backbone. An excellent palate cleanser. I can understand those who find it "spiky". Razor sharp, I would say, and that's the way I like it. vg
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12/20/2011 - PhDP wrote:
Nos 10 ans: Champagne 1996 (groupe du mercredi, Bruxelles, Belgium, chez PhDP): tbc
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11/20/2011 - PJRONeill wrote: 92 Points
Now we're talking. A lot less spiky, angular and awkward than my first bottle in October but still plenty of refreshing acidity. What this does have that the other didn't is the most extraordinary nose of truffles together with the honey component that seems common to many notes.
Palate is still lemony but with a bit more marmalade and is altogether more balanced than bottle #1. There's some salinity, along with the acidity that still crackles like a livewire and makes it a brilliant aperitif (and a fantastic partner to a bowl of popcorn, as it happens).
While acknowledging that comparisons can be odious I'll offer this. My first bottle was Aligote-like. This bottle reminded me of Chablis. If truffles were found in Chablis. White wine glasses are a must, by the way.
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10/12/2011 - PJRONeill wrote: 89 Points
Super-citrusy with hints of almonds and honey, a round enough nose; the palate is not as expressive as the nose would suggest though, very lemony with not a whole lot of depth, still quite sharp and spikey even with some air and allowing the wine to warm up a little. "Insane minerality and acidity" was the feedback I got and that's pretty much on the money. Just a touch on the shrill side.
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8/7/2011 - darvid wrote:
Rich pale-gold color with strong, fine bead. Toasty, semi-oxidative but very fresh and pure aromas of orange marmalade, ginger, warm earth and red berries that carry through to a firm, citric and very mineral mouth impression. Stands up to full-flavored canapes but has the balance and poise to serve alone. Very fine; years of life ahead.
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7/30/2011 - mjf@ulkner wrote: 91 Points
My first bottle of this. There seems to be some variability in how this wine is maturing. This bottle had a mature nose of ripe slightly browned apples. The palate was nutty, yet juicy and fresh, with a nice zippy finish. Overall, maybe slightly more advanced than other 1996's I tried, but certainly still quite young, with many years of future evolution ahead of it.
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7/16/2011 - Bernt Olav wrote: 89 Points
Tror dette var en litt dårlig flaske...
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7/1/2011 - LWI wrote: 93 Points
The freshest and youngest bottle so far. Razor-sharp. Quite linear taste, more cellar time needed.
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6/20/2011 - Kai wrote: 91 Points
- Yellow color with small pearls and aromas of cut green grass and grapefruit. It's balanced and has flavours of banana and orange blossom with a medium body. Smooth texture with a long finish.
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6/18/2011 - Talisker wrote: 91 Points
When it's good it's great. This bottle is among the better. Great concentration and excellent lenght.
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4/20/2011 - Henrikhh wrote: 95 Points
Light yellow. Yellow slightly oxidised apples, danish oat bread, wheat, brioche, and nutty honnie notes. Entering the palate with smoothness. One second later it explodes into a symphony of intense fruit and splendid acidity. The comprehensive finish is comprised with a waxie line of fruit. It goes on and on. Enjoy it with friends!
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3/13/2011 - Juha wrote:
Disappointment. I believe that Lanson should last longer, this wine is so ready to drink.
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2/15/2011 - french16 wrote:
The last sips were good good as it took forever for this bottle to open. Tremendous acidity, very fresh with restrained yeastiness. Some light mushroom notes along apple and lemon. Hint of red berry and you can feel the pinot giving weight to the wine.
Overall a nice and balance champagne, a little too forward and monolithic at first. I would wait another 5 years. This one should age well a long time.
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2/11/2011 - mouton45 wrote:
Cathy didn't particularly care for this
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1/19/2011 - yeoman wrote:
A nice yellow color, but this one acid is relatively high also the bubble is rather big. Palate is rather rough and not very enjoyable. Slightly above average for me. But I would pay above the current price.
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1/19/2011 - Sleepy Dave wrote:
Alcohol :: 12.5%
Brigt golden. Super focus nose of oxidative nuttiness with underlying honey coated green mango and green apple with mineral and earth decorated the background that continue it's oxidative profile to the fresh, intensely palate with rich white fruits and nutty flavor that supported by the huge acidic backbone that keep the wine in precision but also quite sharp to caused some rough edge on the palate with acidic finish that seems a bit disjointed and straight forward. This need at least 5yrs of age to emerge. Buy - No
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1/8/2011 - LWI wrote: 92 Points
Fresher than before, lovely balance
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12/13/2010 - dhammer53 wrote: 91 Points
Drank this at a celebratory new job dinner in NYC. My first impression... where are the bubbles? I didn't think this was a cremant. A hint of lemon. Very few bubbles, but a constant stream. Some toast at 60 minutes. Some sweetness at 120 minutes. Sometimes I thought this was a little flat.
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11/27/2010 - Juha wrote:
This champagne has evolved fast.
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7/29/2010 - TiggerK wrote: 92 Points
From magnum. Very enjoyable. Fresh and clean with honey, lemon/lime and a nice fine bead.
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7/23/2010 - ktrh Likes this wine: 91 Points
An amazing champagne. Excellent nose of windfall apples (!), mushrooms and some yeast. Mature. In the mouth excellent with an almost umami feel to it. Very long finish. Rather high acid, but it balances perfectly. Unfortunately this was my last bottle...
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5/16/2010 - ubercuvee wrote:
Still pale yellow, very large bubbles - on the nose: cut lemons. Palate is all lemon, some biscuit and brutally acidic. Will it ever come together? Who know: but there's little downside to leaving it another 5-10 years.
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3/9/2010 - Kirk Grant wrote: 88 Points
Quite enjoyable and coming along well in it's own time. Scents of honey, baked bread, and citrus on the nose with an obvious flavor component of green apples on the palate. While I think it has improved...I believe my standards of Champagne has also risen...impacting the drop in score.
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2/13/2010 - Atreyu wrote: 91 Points
although this champagne has evolved quite fast since I first tasted it two and a half years ago, I think it is going in the right direction. There are slight hints of bruised apples on the nose, but beautiful undertones of truffles and bacon are starting to show. I believe it is just about to come out of a slightly difficult phase. Will keep for decades if stored well.
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1/3/2010 - chambolle wrote:
This bottle seems rather advanced and I might think it has a storage or cork issue, but it certainly is not off or unpleasant. The color is rather deep yellow edging toward gold, the mousse is very fine and somewhat restrained. On the nose, this is quite bready and toasty. The palate, however, is bright and fresh, full bodied. With time, it continued to richen up and improve, with the pinot noir and the chardonnay vying for attention. Towards the end of the bottle, it took on the weight of a relatively mature Puligny 1er cru. This is darned good stuff and I expect there are bottles out there that will last and last.
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12/10/2009 - DAN BAILEY wrote:
Drunk at Christie's Master Class with Tom Stevenson. Magnum, disgorged June 2008. Some sulphur on the nose that mutated to matchstick/gunflint. Lovely, creamy, cleansing mouthfeel. Toasty and noticeably sweeter attack than the 95s. Very young and very promising but sulphur worries me.
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11/2/2009 - graemeg wrote:
NobleRottersSydney - Shiraz-Viognier (Alio's, Surry Hills): [cork, 12.5%] {Geoffrey} Gloriously evocative bread-and-cheese nose. Fresh on the palate, despite clearly displaying some bottle age, this is almost sweetly luscious. Intense developed yeasty flavours are carried by a delicate, persistent bead. Medium-full bodied. Still plenty of fresh acid holding everything up; all-in-all a mouthwatering effort and an all-round triumph.
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9/27/2009 - french16 wrote: 92 Points
Mineral notes on the nose with green apple. Not very yeasty/brioche for a vintage.
High acidity (96 vintage and no MLF), balanced and focused, this is really young and needs time to develop.
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8/30/2009 - Jeff W wrote:
From memory. A previous bottle of this was really too tart. While certainly not one of the evolved 1996s, it is now approachable. Very youthful, light and delicate, but nicely balanced and delicious. vg
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7/5/2009 - Employee500 wrote: 88 Points
Just too tart and lean....long "sour tart" finish.
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6/17/2009 - Kirk Grant wrote: 90 Points
A Birthday Gathering: Showing a pale yellow in the glass with scents of baked bread, minerals, and star fruit. In the mouth vibrant lemons and mineral notes lead into bracing acidity and a lingering of clementine and lime along a medium long finish. This might improve with a little more time sideways. I will want to check back in on this in 2011
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6/5/2009 - Employee500 wrote: 90 Points
Good, a bit too much lemon zip (tartness), perhaps, but worked great with oysters!
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5/16/2009 - JAKurek wrote: 92 Points
Fantastic champagne for the price. Toasty, brioche and fleur de sal with razor sharp acidity to finish. Would absolutely be my top choice champagne for this price.
Paired with two courses, first an arugula salad with cherry tomato, cucumber, bacon, danish bleu cheese and a stone ground mustard-vidalia vinaigrette. Next paired with a homemade pizza with herb marinated goat cheese, smoked salmon, shaved fennel and capers. Both matched extremely well.
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3/13/2009 - jannis68 wrote: 90 Points
my fifth bottle, three left in my cellar. The wine is sitll improving, showing the potential of the vintage. The wine is elegant, with nose of mushrooms and a sniff of truffles. In the mouth, citrus and apples, long aftertaste.
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2/1/2009 - gukarl wrote: 93 Points
Very good, fine nose of bread and hint of mushrorom and truffles. A bargain.
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1/20/2009 - Employee500 wrote: 89 Points
Full bodied, rich with lemon and yeast/brioche, lots of acidity and a long finish. Impressive at first, but quickly shows as a bit too tart/sour.
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12/30/2008 - stubben wrote: 93 Points
Very elegant , full bodied and perfect bottle of Champagne. Nice color, smell of apples and bread, perfect acidity and an elegant aftertase which reflects the bouquet
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12/27/2008 - ginfizz wrote: 91 Points
Light gold in color, with citrus and oaky biscuit notes in the nose. Palate is still one part citrus youth, with one part mature biscuit and graham crackers with a touch of honey. A nice dichotomy.
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8/12/2008 - BarneyBuzz wrote: 89 Points
Golden in color with good bubbles. The first whiff gave notes of lemon zest, sweetish honey and some floral notes. On the palate, this wine was sweet, medium bodied and decent length in the finish. Not your typical yeasty bread notes you would expect in your Champagne. This was a brut, but I would think it’s an extra-dry based on the sweetness in the finish. This was an enjoyable wine a QPR for a 1996 vintage champagne! Good aperitif for our dinner. 89-90 pts
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6/4/2008 - foodandwineblog wrote: 92 Points
Really nice golden color. Nose of lemon zest, green apple and sweet yeast notes. On the palate the wine starts off subtly, then there is an explosion of grapefruit, lemon, sour apple laffy taffy with supporting caramel and toasted vanilla flavors. Good complexity and weight, long lasting finish. Quite enjoyable. foodandwineblog.com
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3/31/2008 - LWI wrote: 91 Points
Golden, good bubbles. Deliciously balanced, surprisingly sweet. Quite full bodied, mature and with medium plus length.
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3/23/2008 - Plutopilot wrote: 88 Points
Veldig syrerik og frisk. (mer enn den forrige vi drakk), Kan nok ha godt av et par år til i kjelleren.
Klar og lys gyllen på farve. Intens duft av epler og mineraler. Meget kompleks fyldig og fruktig med lang ettersmak, med røde epler hele veien.
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1/12/2008 - Jeff W wrote:
I must admit it was the price as much as anything that attracted me - a 1996 for the price of an NV? However, I am not disappointed. It has a full, yeasty nose and flavour. The finish is lemony and very acidic. Some will find it too acidic, and the acidity is certainly marked enough to suggest that this is not yet at its best, and will benefit from a few more years, given that the palate has some promise. g+
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2/5/2007 - graemeg wrote:
NobleRottersSydney - Champers & Reds (Guillaume at Bennelong): {13.5%, cork} An intense lemon-yellow, and with relatively fewer rather fine-looking bubbles, this wine smells like the back room of a bakery. The palate is bone dry, with at least medium acidity (although perhaps a little less than the house’s reputation would suggest) and generally weighted towards the front of the tongue. Long, powerful chardonnay fruit, not really developed yet. Very good.
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11/12/2006 - CamWheeler wrote: 91 Points
The first wine that exhibits layered aromas on the nose - grapefruit, lime, toast, light honey and some florality. The palate is concentrated with satisfying mouthfeel and a core of acid driving the wine into a finish with excellent length. Drinking well now, but I think it will get better with time.
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8/1/2006 - CamWheeler wrote: 89 Points
Green apple, minerality and citrus peel on the nose. The palate shows off the trademark crisp, acid driven style of this house - some may like it and some may dislike it, but I think that for the intended style, this is a very good wine and I think it should get better with age.
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7/3/2006 - mouton45 wrote: 92 Points
Brought this as the starter wine at Pascal's dinner with Pablo and Al. Everyone loved it. Citrusy and mineral nose. Crisp high acidity - stood up nicely against the foie gras appetizer, though Pablo 97 Z-H Grand Cru Pinot Gris was the perfect pairing. Good balance. Will continue to age nicely. A steal off the $3.99 rack -- what could they be thinking!
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5/5/2006 - graemeg wrote:
NobleRottersSydney - Southern Highlands Trip May06 (Eschalot, Bowral): Lightly cheesy nose. The acid is surprisingly soft on the palate, giving a smooth texture, though not without refreshment. Fine bubbles, good balance on the palate and long persistent finish are the hallmarks; it’s not especially luxurious but none the worse for that.
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3/16/2006 - Russell Faulkner wrote:
Razor acidity, easily the most sharp wine on show, it has lost some puppy fat now though, and I wonder if it will ever resolve the high acidity as this bottle seemd just out of balance, not sure.
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11/17/2005 - CamWheeler wrote: 90 Points
Winestar Lanson Champagne Dinner: Shows its youth by being a very pale lemon in colour. Grapefruit, fresh apples and citrus on the nose. Good, balanced acid structure. Will age well.
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3/11/2005 - andrewstevenson.com wrote: 83 Points
Wine-pages.com London Champagne Off-Line (Alba Restaurant, Whitecross Street): A very curious, soapy nose. Quite racy acidity. Full on the palate, but a touch coarse. Good.
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