Aromas of ginger, minerals, flint, hazelnuts and lemon-lime...the nose really rounds out with some air to become rich and caramel laden with honey, peanut husk, almond paste and minerals. The palate is so lush...typical Bollinger. White flowers, ginger, honey, minerals, creme brûlée, lime zest, saline and almond. The finish is long and mineral driven but still lush and powerful dominated by pretty flowers, nuts and preserved lemon notes. Great bubbly.
not that stunning, ravishing lushness of earlier btls,;now in an intermediate relatively closed phase: nose takes an hour for fine fruit to reveal itself. core of intense flavour with good balance of yeastiness, minerality, fruit, and still strong acidity; great length.
Mid straw colour. Slow oxed for 30 mins. The nose is spectacular: rich and creamy with ripe Apple overlaid with bread and hazelnuts. The vintage's acidity cuts through the richness well, giving a harmonious but intense profile. It was a shame we didn't have a second bottle. Certainly based on this bottle there is no rush but I can't imagine it being more enjoyable than at this point in time - easily the best Bollinger I have had and right up there alongside other top champagnes. ****1/2
Beautiful, rich nose of cream, hazelnut, cherry, and brioche. The palate was gorgeous! A rich wine that conforms (in a way) to the big house champagne stereotypes but does it with a lot of class. I found the zippiness of the palate to offset the richness and creaminess very nicely. Drinking in a beautiful spot!
Beautiful champagne with all the classic touches of red fruits, apples, bread and hazelnuts. Full palate with fine line of acidity providing wonderful breed. Great length and still very vigorous at 19 years of age.
FW-BYOB-HT-15#1; 1/15/2015-1/19/2015: ¤FW - Impressed me quite a lot, but it also needed time in the glass to really open up. Nose is full of coffee, a little green notes and lots of minerality (like rain on a warm summer day).
High acidity, with lots of life and vibrancy. There is still some dry tart tannins, but this is clearly in a good phase maturity wise. High intensity and a long, long finish.
Easily the best Champagne I've ever had, though it should be noted that I generally fail to see what everyone finds so exciting about the style. But this one has some very serious depth to it, and the fizz is much less aggressive, no doubt due to its age. Beautiful.
Stunning dept and aromatics of dried figs, toffee, ripe apple and brioche. Incredible intensity depth and focus. A long long finish with toffee nuances and tons of dry extract. An incredible year for this Champagne!
Bought from auction so unknown providence and it showed. Slightly darker and more sherried than I expected and against other bottles I've had of it from other sources in the past year or so. Still wonderfully bready, some lemon curd and toast.
Raveneau Dinner (Young and Mid-Aged Wines) (Les Nomades - Chicago IL): There is no doubt this showcases Bollinger's bready, yeasty and slightly oxidative character, but the wine's power and ripe fruit provide a great counterweight that makes this particularly attractive to me. Lots of apple and lemon everywhere, this is a long and very intense Champagne. i generally prefer my Bollinger on the younger side before the breadiness takes over everything else, but this 1996 (bought at release and store perfectly since) is maintaining its freshness.
golden colour with slighly less fizz. In the beginning, strong 'home brew wine' smell, oxidative in a nice way. The palate is with good acidity, enough sweetness and honey taste. After a while the smell fully turned into a roasted pie or sweet yeasty smell. The palate was very complex, the length was incredible; as someone said, 'neverending'. Mouthwatering still after 1 or 2 mins. After that even slight floral feeling on the tongue. The empty glass still obviously smell baked apple. Amazing wine.
Split a bottle 3-ways over the course of an evening alongside the 2002. The two wines are definitely cut from the same cloth, and the '96 was significantly more complex. The nose was full of yeast, nuts, orange, pineapple and a lot more. Great acidity, minerality and finesse. The finish was neverending. This improved with time in glass. I would drink this now or within the next couple years. Our bottle was supposedly stored temperature controlled since release.
Very developed both in colour and nose. The colour is golden yellow. On the nose it shows overripe apples, soy sauce and notes of very mature white burgundy. The palate is quite full bodied with adequate acidity, but there is no lustre or elegance, it is a bit clumsy and is probably at the back end of its drinking window.
Fully mature from 750ml, showing lots of chopped nuts and hints of Marshmellows. This bottle has been stored at 8C since release, and yet I would have guessed blind that it was an 85/89, such is the development. Drink Up.
Lovely. Middle aged. Not young but not fully mature. Tarte tartin. Plenty of acid. No rush. Nit a great cheese match. Needs food. Later in the night dred lime and more black cherry notes. This is reallly a nice bottle. Wish I had a case to follow. Raising score from 93 to 95.
Tasted alongside the 1996 Pol Sir Winston Churchill, of similar quality. Delicate gold colour. Mature but fresh and expressive nose. On the palate, spectacular. Lemon, tropical, rich, honeyed character but all in balance. Layered, focused and full. Great texture. Long and very lively with a great finish. The best Bollinger I have ever had. Still 5+ years ahead of it.
This medium yellow-gold sparkler (from a pristinely-cellared bottle) is showing beautifully at this point. Although inspection of the fluted glass did not reveal a particularly brisk bead, it is possible that this was the result of the stemware's etching (or lack thereof), as the wine shows impressive physical verve on the tongue. It charms with aromas and flavors of marzipan, cardamom, brioche, nutmeg and orange marmalade. Medium-bodied, crisp and long on the finish, it epitomizes top-flight Champagne from a top-flight vintage. Enjoy it for another 5-7 years (or more). Drink now-2020.
Friday Night in Toronto (10tation Catering): Open when I arrived, presumably exposed to oxygen for approximately an hour or less. Once in my glass, it didn’t last long. Showing a light gold colour, boasting a nose of baked apple, lemon zest, roasted nuts, crushed rocks, brioche, honey, spice and light mushroom notes, leaning to subtle oxidative notes. On the palate, this is quite rich with excellent depth. The acid profile lends a hand here to achieve a lovely balance and vibrancy. Finish lingers in the mouth for quite some time. Delicious.
A Friday Night Toronto Wine Dinner: Nose just soars out of the glass. Very rich and powerful in the classic Bollinger style. Toast, almond, honey, light brown spices, a hint of lightly roasted coffee. Very light oxidative notes. Palate has excellent balance and shows show some youth via sour tart acid indicating it's aging gracefully and here for the long haul. Love this champagne and this style.
Developed color; yellow, mature apples, some oxidation, nuts, but also some acidity shining through; the palate is much more youthful, round, powerful, intense and long, baked lemon, very fresh acidity meets oxidation – curious, some complexity.
Bread dough, caramel apple, just showing slight age at this point; creamy mouth, fine bubbles, high acidity, very intense in the mouth; this is still young and vibrant, drinking very well right now, but as with most '96's, could stand to sit another 5-10 years. 93-94
Right out of the gate, this impressed to the point, it could be a candidate for the WOTN; smoke, buttered toast, spice, white nectarine and peach and citrus notes sing out; fine acidity, nicely balanced with wonderful depth and length.
Italian night @ Maurice (Netherlands): Delicate pearls, wonderful nose. Hazelnut, vanilla-essence, lemon-oil, hot-buttered toast, flint and yeast. Smoky minerality. Bright and juicy freshness is wonderfully linked to a viscous, slightly oily mouthfeel. Very vinous, a gorgeous Champagne. 18.5/20
Ripe, quite mature nose with ripe apple, nougat, and dark chocolate. Harmonius. No secondary mushroom aromas. In the background some mineral and gravel-like notes. Very harmonius taste. Mature, fat, round and rich. Chocolate, yeast and almost fino-like. A very good backbone of acidity to hang all the fatiness on. Tasted blind against other 1996 prestige this came out as very Classic Bolly style. The Ripe apple and chocolate shone through. Good, solid performance.
Pichon Baron & Lalande (The Medlar, London): Mid straw. Quite a nicely rich nose, slightly spicy with a touch of ginger. Full, quite oxidative, mineral on the finish. Long. 96 acidity all present and correct, a bit of tangerine starting to emerge on the finish. This has good energy, nothing stolid here. Quite zingy. Vibrant even. ****1/2. After an hour this is richer and broader and more obviously Bolly. More tangerine and ginger too, and the vibrancy has receded.
This is why you spend silly amounts of money on wine and in particular champagne. Just perfect. Typical Bollinger style. As other authors have written, a big wine, lots of autolysis and oxidative characters, great bead, rich and long. Will keep, had it as an aperitif but would be great with food. If you can try the wine do so as it really is a benchmark example of the house style and vintage. Truly tremendous.
Almond cookie nose with ripe lemon, tangerine, strawberries, a touch of coffee and slight wet wool character. Dry and lively palate with smooth moussé and crispy acidity. Green apple to richer fruit, animality, coffee toast, wool and hazelnuts. Quinine-like bitter grip in the long and refreshing aftertaste. Very nice. Vinous and powerful with good potential further on.
A darker yellow with tinges of green and gold, starting to show some age. On the nose a complex slightly oxidative hard to describe smell, orange and lemon with the smell of fresh baked ginger bread cookies thrown in, sort of a mixture of yeast and ginger at the same time. The bubbles were miniscule and persistant. The taste was long, very long. The pinot base was dominant, as it did not have the rich buttery flavour of chardonnay but more nutty mushroomy flavours of older pinot noir with some orange thrown in. This champagne stands up very well with food. Just an excellent champagne from a great year.
Elegant color of orange-gold, a bit copper-colored. A very generous nose including subtle hints of cherry, pineapple, banana and vanilla. Smooth palate with a refined, taut focus, full of lemon citrus notes. Comes alive with about 20-30 minutes of air, and with warming up a bit toward room temperature. Excellent Champagne, fully mature. Drink now to 2018.
Slight hint of fresh bread on the nose gives way to a soft fruit aroma of citrus and cherries. The fine bubbles are numerous and streaming against a straw colored backdrop. The gentle caress in the mouth of lemony citrus fruit when paired with a grilled shrimp dish also in a lemon sauce was amazing while the 70% Pinot noir blend was evident when matched with a mushroom topped bruschetta. Medium bodied with excellent balance and a tasty lingering finish. Perhaps one of the most appealing Champagnes I have had the pleasure of drinking.
Stephs Admission. Color advanced deep yellow with touches of copper. Nose intense lemon, strawberry, yeasty bread and nuts. Palate belies the colour with intense core of fruit leading to dry austere palate with acid and tannin zip. Delicious and still quite young.
Excellent start to Dinner. Tiny Tiny bubbles in motion. Very Ready for the job, but with no decline foreseen. Mid weight, dry, Nutty, yeasty, citrus bread pudding, sexy, lengthy finish .… a delight. Was amazed at the elegance which I had not gathered from previous visits to this wine.
Starts of very vervey and with lemony tinge on pronounced acidity -seems like a "younger" bottle than a month ago (color is lighter as well) -we give it about 20 minutes which are well rewarded as this comes alive with some air. Buttery Brioche and hazelnuts laced with kafir lime leafs and a hint of ginger all come out to play. The wines settles down to a fabulous cream like texture with a long and wide finish.Really hits stride about 40 minutes after we started drinking it - a classic Boli with lots of good years ahead of it. Delicious.
Everything seems to taste better in the Zaltos. Lovely champagne, full of bubbles, full of life. Elegant for Bolly. The crisp '96 acidity complements the heavy, yeasty, wheat bread fruit perfectly. Fully ready now.
Bright yellow color with abundant medium-large bead. Aromas of lemon oil, ginger, salt air, bread, and nuts. Palate is brighter than last showing (or given a relative boost next to the 1976 Diebolt-Vallois it was served alongside of). Core lemon-lime flavors are followed by a chalky mineral attack and then the wine moves into a toasted nut and baked bread finale with a long finish. Drinking very well now and maybe has more life in it than I had previously anticipated, but no regrets on this being my last bottle. Drink or hold.
As crisp and alive as the first bottle I had tried the previous year. The lemon citrus and apricot were amazing, the doughy/yeast and brown toast integrated seamlessly with he citrus. The finish was long and left a great sour puss tartness. In my limited Champagne tastings, even of other multiple 96's, I find this most to my liking.
Very Ginger-y on the nose and palate -- also cedar and baked apples. I agree with a previous note that says "Christmas." The acidity and dosage are both much better integrated than the last time I had a bottle and the wine feels more knit and less dumb. A pleasure to drink right now, it's aging gracefully, though it's unclear to me whether this will make it past 2020. I find it odd that other notes oscillate between "razor sharp" and "rich and huge" ... my bottle was neither. I guess it speaks to the incredibly bottle to bottle variability with Champagne.
Drunk on New Year's eve with Tommy. : ) Nice gold colour in the glass, bubbles oddly dispearsed. Showing all the hall marks of grande annee but with a bit more thrown in this time. Very expressive nose of bread and citrus. Didn't take much in terms of notes at the time, but it was the overall length (lots of fruit in the mid-palate) and mouthfeel that stood out. Open now but with plenty of life left, so no rush.
Tommy liked the salmon but pulled a face when he sniffed this.
From magnum. Simply magnificent, although still with years left in it. Very round nose of butter fudge and toasty brioche refelcted in the beautifully dry but rich palate. Excellent biscuity complexity and a fine, sightly spritzy mousse with a long mineral-tinged finish. Thoroughly superb, although this should continue to evolve for at least another decade or so.
(Old note) Generous nose with ripe apple, pears, toasty bread. Hints of cream. Elegant. Fullish, balanced palate. Rich taste with toasty bread, ripe apples and nuts. Soft and harmonius in mouth. Tender. Lovely chocolate finish. Tasted blind we had trouble deciding if it was RD or Gr Année. Solid performance.
Pale lemon yellow, small bubbles. Elegant, perfect balance, seductive, tight acidity, perfect mousse, apples, bread and yeast. Very youthfull, intense, increadible purity and lemons with a nice minerality, minutes of length. The best Bolly I've had, and the best Champagne for a long time. WOW!
Nice nose where bread and sitrus are the dominating aromas. Very nice mousse with small bubbles and an acidity which makes it quite easy to spot the vintage. Mineralic character, and a little bitterness on the palate. This requires patience in the cellar, and will be stunning! 92p ++
One of the top wines I have had in 2010. This showed citrusy top notes allied to toasty base notes, and was mouthfilling yet simultaneously refreshing. This is nearly perfect right now, and while it seems to hold some ability to change/improve I see no reason to wait. Outstanding Champagne!!
Rich and complex, but a little more advanced than I might expect--however, for drinking in the near term (i.e. next couple of years) this is definitely a GOOD thing. This wine is at its peak and may not be something to hold for more than 3-5 more years. As it is now, however, it delivers a huge rich package of baked apples, caramel, and brioche. On day 2, it was just as good if not a tich more focusted, still holding its bubbles firmly (even with only about 1/3 left in the bottle from the day before). Really a special wine but I'll try to drink my remaining 3 bottles over the next two years...and maybe save the mag for one more year beyond that...This reminds me of a really nice, well stored 1990 Champagne (Heidseick Blanc de Millenaires comes to mind), but I only had to wait 4 years from release to get the wine to that point...
Seemed slightly advanced alongside a 1996 Pol Roger Brut, but did come round after being open a while. The slight sherry notes dissipated, but there wasn't the acidic cut I was expecting. More fat and broad then lithe and racy.
This was my favorite champagne of the evening, the acidity in this was "razor sharp" as everyone noted, took around 15-20 minutes for the palate to open up. Palate of light bread/toast and lemon citrus. This wine felt literally alive.
A very fresh bottle with an English back label. Gorgeous red apple and caramel flavors with acidity. Lively and a fine champagne. My three lots of this wine have shown differently probably due to transport, etc.
At first, the nose was all yellow winter apples and grapefruit, but an hour later it was much more sweet red fruit and toffee. This bottle did not have any of the oxidation notes other have described. Silky mousse and a clean long aftertaste. I think well kept bottles have many years left of splendid life.
Sappy mouthfeel with flavors of honey and nuts, with attractive yeasty aromas on the nose. I thought this had a lot of class and nuance, although others thought it was too far gone because of the slight oxidative note. Definitely pretty mature, I don't see this going another 10 years. Consumed at annual Lamorinda Wine Group dinner at Five Restaurant.
I was a bit concerned about the wine because I have heard that it is beginning to mature rapidly. Luckily, the wine is still drinking quite well, though it's much further down the maturity line than anyone would have probably guessed. What surprised me the most was how high the dosage was -- or at least how high it tasted since the Bolli '96 followed a low-dosage effort from Marie-Noelle LeDru. While not out of balance, it did taste a bit dumb for the first few minutes and it worries me for the wines continuing prospects as it further matures. A nice undercurrent of '96 acidity may save the wine in the end, and tonight it was a pleasant drink though certainly not life changing.
Light to mid straw colour. Big nose, very buttery, biscuity but quite fresh - not obviously oxidative in the way that the 90 has become. Lovely ripe fruit on the palate, really rounded and creamy with good intensity. A big wine that just happens to have bubbles but not at all overpowering. Over 90 mins or so this opens up further on the nose to reveal dried apricot and peach aromas. The richness and ripeness here seem to cancel out any sign of 96 acidity and indeed the BS Elizabeth 98, with slightly more pronounced acidity and seemingly drier finish is a better match to Brett's Heritage tomato and goat's cheese first course. Excellent and very tempting to drink in this phase of its development ****1/2
Nose started off rather funky but blew off over time to reveal beautiful citrus, roasted nuts, and bready aromas. Full bodied palate with sharp and focused flavors. This wine evolved a lot over the course of the hour in the glass and gained more depth as it warmed. A Champagne to be paired with food.
(Greg's bottle.) Finally, the classical Bollinger profile of toasted rye bread is on view. Great mousse of tiny bubles. Full and rich; still a bit short of full maturity. The lively '96 acidity is still a bit too prominent, but welcome now that the wine is deepening in flavor.
This was just beautiful. The red fruit flavors are different even for a Pinot-heavy Champagne. Hubby thought it tasted like fresh raspberries. A well-stored bottle probably has years ahead of it. Just short of excellent.
Second time I have had this wine in as many years with similar results. Lots of minerals, chalk and sour lemon. Very different from the other big boys of the vintage, which I think are more lush and frankly more enjoyable to drink. Others who tasted this bottle felt the same way.
Opened and served immediately. Light yellow to yellow color in the glass, clear hue throughout with fine, steady beading. Tight nose with some notes of yellow pear, apple and light notes of sherry. Flavors of tangy yellow apples, pears, lemon an ginger on the medium to long finish. Bright acidity, medium to full body. Drink now with a little air time or continue to hold.
Vintage Champagne at Jay Selman's Office (The Board Room): Even better than my last go around. Nose gives up some nice spices and ginger along with some greenish skin notes. Huge and concentrated with plenty of apples. Lots of depth and weight here. A long term wine with some terrific drinking ahead of it. Probably still my WOTD. Leave sleep for 10+ years.
Greg thought this was a bit fresher and younger than some previous bottles, but to me it was consistent with the last bottle and surprising to me at least, drinking very well right now. Tiny bubbles, nice active bead, not too heavy, yeasty or bready. That bright 1996 acidity makes this possibly my favorite vintage of Bollinger ever and I anticipate the remaining bottles will last very well.
Medium bead in a yellow-gold. Aromas of baked green apple and brioche. On the palate, baked apple, yeast, baked bread, and a hint of creamy vanilla show up. Very broad and long on the finish. A very nice wine that seems to be showing well right now.
Tasted March 29, 2008. Opened and served immediately. Light yellow color in the glass, clear hue throughout. Light notes of sherry on the nose up front followed by some dough and ginger. Flavors with a hint of sherry at start followed by bright cherries and spiced pears. Vibrant acidity, full bodied. Drink or hold.
Margaux vs. Palmer Dinner, served in single blind flights (Primehouse - Chicago IL): Great fruit on nose with some good floral charm. Flavor emphasizes lemon, orange and some roasted nuts. Excellent texture. I prefer younger, leaner Champagne so often find Bollinger a bit mature tasting for my palate, but I think this 1996 is exceptional and probably at its peak for my preferences. I greatly preferred this to the 1990 tonight.
Very fine champagne, especially enjoyed by Adam at 3030 Ocean. Brisk, very effervescent, full flavored but not too yeasty. Once again, I am surprised by its readiness. Doesn't seem as big as some other vintages; perhaps the fine '96 acidity is balancing the fruit.
Golden, vinous, and weighty, with little bead to speak of. Drank like a still wine. There's only a small punch of fruit -- apple, I think -- and the rest is chalk, nutty cheese, slate, and even ink. Incredibly interesting wine with a superlong finish. Not hedonistic, but definitely substantive.
Greg's bottle, at Table 8. Very Bollinger, almost a caricature of the style, but really pleasurable for all that. Bronze color, expressive nose of caramel and walnut, then the flavors echo the fragrance. Huge weight, tremendous palate presence. Mild mousse and acids for a '96. Oddly, it seems to have already reached its peak. We'll see how it develops, but no need to wait if this bottle is representative.
Consumed the day after the '96 RD and this wasn't far off that fantastic bottle with the same intense, yeasty flavors with a bit more nuttiness and aged flavors. Finishes classically intense and fine with a real tongue-tightening freshness with a hint of caramel. Just about peaking now.
Great champagne! Color medium yellow-gold. On the nose toffee, nuts, fruit, and some earth-mushroom, all together, a great nose. Glass Riedel 416/48. High acidity and an impressive long aftertaste. Nice bubbles. This was a 1,5L.
Intense nose of lemony yeast and grilled nuts. A bold and intense Champagne that's loaded with juicy acidity and finishes with delicious flavors of yeasty bread and sour lemons. The finish is biting and crisp and loaded with intense concentration. This is a particularly fresh bottle and it could use a few more years before reaching its peak. Spectacular bubbles!
Uncorked DK: Burgundy 2004 tasting: Nicely sherry-colored. Massive mousse. Butter, toffee and tons of cake crumbs and dark bread on the nose. Balanced, refined and wonderful mouthfeel. I really like these Bollinger GA cuvee's. Not as "oxidized" and sherry-like as other (older?) specimens, but still in the familiar GA style. Rating: 94-95.
Still very young but will be magnificent. Classic full Bolly profile and with loads of acid to age on. Not quite seamless yet, but will be in 5 years. Tough to keep hands off, but should be held for many more years. Great Champagne.
HOLD! Opened a mag and regretted it -- tasty, of course, but it's in a bit of a dumb phase right now. Was significantly better on release, and knowing Bollinger, this monster will get much better with age.
Bold champagne with toasty autolysis notes, hazelnut, and crisp apple/pear flavors. Well balanced but evident dosage and a fluffy mouthfeel with a firm, acidic finish. Will benefit from time, but overall a very enjoyable wine in the full-bodied, Bollinger style.
Pure straw with tons of tiny bubbles. Classic Bollinger nose of toast, yeast and a faint hint of citrus fruits. Fresh, lively and absolutely stunning depth. Like a very serious white wine, this is much more than just a celebration wine. Tremendous length – the finish lasts and lasts. To my palate, this is close to perfection – certainly the best bottle of this I have had. In fact, I think I prefer this to the ’90 and ’95 RD. This should improve. (19.5+)
New Year's Eve wine. Pale yellow. Strong acidity, verging on almost bitterness on the palate. Powerful minerality as well, with a core of intensely flavored fruit. No nose to speak of, this one didn't taste much like any of the notes I have read to date. I would say wait at least 5 years on this.
Wonderful sparling foam rises through a clear golden pinkish straw color to whet the appetite. The scent is a fresh citrus and peach. On the palate this light to medium bodied beauty dances and leaves a lemony lime crispness after a green apple attack. With time the wine becomes more serious and rich an the palate and the Pinot Noir character comes to the fore and adds darker fruit flavours and complexity. Delightful.
Absolutely stunning champagne. Light silver/yellow with fine mousse. Knock your socks off yeastiness mixed with a lovely vinosity that makes one think more of serious white wine than anything else. Tickles the throat with amazing persistence – a young pup that is going to grow into a champion – awesome (19+++)
Pale golden color. Distinct nose of granny smith apples - ripe, but still tart apples. Background notes of citrus (lemon/lime). On the palate, young and tight, but still delicious. More of the lemon/lime flavors than the apples, but still pure, crisp fruit. I love the fruit/acidity balance at this point. Pure, clean, tight finish. Enjoyable now, but seems like with time, it will improve significantly.
Pale gold in color; The style of this wine is interesting especially when compared to some of the other Bollinger champagnes. It seems feminine to me with pretty floral and apples on the nose, more apples in the middle and a long finish. Good structure and complexity and should continue to improve with time. Contrast this to the Bollinger NV which is an NV bruiser.
Cotes du Coeur Valentine Dinner (Aurora, Dallas, TX): Great light golden color, mild nose with white peaches and lemons. Full mouthfeel with great acid balance and gentle finish. Slightly yeasty, good integration of pear, apple, and citrus notes. Very pleasant.
Had this with Sushi at Asanebo in Studio City, which was very good. Corkage was $8.
Nice straw color and great aromas of yeast, tropical fruit, and nuts. On the palate, more yeast, lemon, pear, nuts with a long finish. Went very well with the sushi. I really enjoyed this Champagne but for the price I would rather have the 96 Dom, which you can find for around the same price I paid for this. Okay maybe a tad more.
New Years Eve wine. More celebratory than wine tasting type of environment. Golden straw color. Rich fruit nose, not very yeasty. Rich and acidic in the mouth made for a nice accompanyment for a light Lobster Bisque en Croute. Consumed over 3.5 hours, did not disappoint by the end.
Pinot Noir 70%, Chardonnay 30%. Grand Crus 75%, Premier Crus 25%. Deep honey yellow. On the nose, doughy and lemon. Doughy, lemon, pear, and peach on the initial attack. Fullness in mouth, moderately extended finish with good delineation. Bracing acidity seems to overpower all but the lemon. Wound up tight - Imprenatrable, in spite of much coaxing. Lacking any special qualities - one dimensional? Given the recommendations, and comments from others, is the '96 GA shut down?
WSET Diploma Tasting Portfolio. App: Clear, pale gold with narrow watery rim. Fine, persistent bubbles. Nose: Clean, pronounced and developed with attractive slight oxidation and complex aromas of biscuit, yeast, citrus fruit and notes of honey and coconut. Palate: Dry and medium bodied, with smalll, intense, persistent mousse. Pronounced intensity with ripe citrus fruit and green apples overlain with attractive yeasty/biscuity notes. The attractive, slightly oxidised characters are again noticeable as are the notes of honey on a long finish which is nicely balanced by the medium +/crisp acidity. Nicely integrated dosage, overall rich, attractive and complex. Conclusion: An excellent quality vintage champagne, drinking nicely now but with the structure and fruit concentration to develop further complexity over the next 2-5 years.
Red Carpet: Nice brite gold; beaut. nose of angel food, soft macadamia nuts, floral notes; soft, full bod, nice lemon a’s fin., hint of yeast, full foamy bubbles; French brut, sweet style, great character.
Tasted at the home of Amy Weinberg. Bottle provided from my personal cellar. Medium straw with a brisk tiny bead. Intense nose of toasted bread, nutmeg, citrus and vanilla. Medium-bodied on the palate, with good acidity and similar flavors as for the nose. Long, crisp finish. Beautiful, but will require time to fully strut its stuff.
Tucker Seabrook trade tasting (Redfern): Similarly big yeasty, autolysis-driven nose as the nv Special Cuvee, but there’s a more developed, even dirtier aspect to this wine. I guess this manifests as greater complexity of flavour, but the finish isn‘t appreciably longer than its modest sibling. Good but not outstanding.