Not as fresh as a young champagne, but then, i love those old ones. And in this case, the champagne was still alive, with fine bubbles, good acidity. Alas, my only bottle.
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Most of the bubbles have popped leaving some prickle where they used to reside. It has some nuttiness along with honey, caramlised apple and preserved lemon. It is full in the mouth with still plenty of sweetness from the dosage. There's some lemon juice cut to the finish.
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Absolutely cranking bottle of Champers. It is full, rich and generous with a touch of brown sugar, some toast, crème brulee and truffle butter. It still has a vigorous bead and is creamy and round in the mouth, with resolved acidity and some nice tertiary savoury action. There are no hard edges and a kiss if citrus freshens the back end.
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NobleRottersSydney - 'Bet you've never tasted this - Oz only' (Alio's, Surry Hills): [cork, 12.5%] {Gordon} No pop upon opening. Hmmm. A golden wine with not much visible by way of bubbles – only the sparsest, coarse-looking mousse. The aromas are initally low-intensity cheese, with a distinctly madierized note. Oh dear. All hope is not lost on the palate however. The bead is initially coarse, but settles down with time to a quite fine texture. It’s certainly more than a prickle on the palate, and hangs on with some persistence. The flavours have yeastiness, but also veer towards nutty sherry-like qualities, browned cooked apples – all very aged. It’s only really light-medium bodied, but its single biggest fault is the rather short finish. Structure survives, flavours are gone. Still perfectly drinkable, but probably only a shadow of what it should be.
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6/15/2022 - Hildo Schulz Likes this wine: 92 Points
This bottle was in fantastic condition. Fresher and better mousse then expected.
Complex with red mature apples, grilled citrus, toffee and Burned wood.
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7/12/2017 - paulchen Likes this wine: 93 Points
Not as fresh as a young champagne, but then, i love those old ones. And in this case, the champagne was still alive, with fine bubbles, good acidity. Alas, my only bottle.
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6/22/2014 - Jeremy Holmes wrote:
Most of the bubbles have popped leaving some prickle where they used to reside. It has some nuttiness along with honey, caramlised apple and preserved lemon. It is full in the mouth with still plenty of sweetness from the dosage. There's some lemon juice cut to the finish.
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10/19/2013 - canan wrote: 91 Points
30th Birthday - Bordeaux Wine (1983) (Le Sommelier, Copenhagen): An okay bottle but it did seem a little flat in the aromatics and overall seemed a bit too old.
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1/25/2013 - Jeremy Holmes wrote:
Absolutely cranking bottle of Champers. It is full, rich and generous with a touch of brown sugar, some toast, crème brulee and truffle butter. It still has a vigorous bead and is creamy and round in the mouth, with resolved acidity and some nice tertiary savoury action. There are no hard edges and a kiss if citrus freshens the back end.
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9/8/2009 - graemeg wrote:
NobleRottersSydney - 'Bet you've never tasted this - Oz only' (Alio's, Surry Hills): [cork, 12.5%] {Gordon} No pop upon opening. Hmmm. A golden wine with not much visible by way of bubbles – only the sparsest, coarse-looking mousse. The aromas are initally low-intensity cheese, with a distinctly madierized note. Oh dear. All hope is not lost on the palate however. The bead is initially coarse, but settles down with time to a quite fine texture. It’s certainly more than a prickle on the palate, and hangs on with some persistence. The flavours have yeastiness, but also veer towards nutty sherry-like qualities, browned cooked apples – all very aged. It’s only really light-medium bodied, but its single biggest fault is the rather short finish. Structure survives, flavours are gone. Still perfectly drinkable, but probably only a shadow of what it should be.
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8/1/2009 - Atreyu wrote: 94 Points
dried coriander, plums. Concentrated, acid revealed itself with time. Could perhaps use some more lift, but was an excellent bottle of champagne.
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