Late 2011 disgorgement. Yellow, mild mousse. Wonderful ginger and citrus aromatics. Medium weight but deeply flavored with tremendous acidity and fine stoniness. This held up and evolved beautifully over 3 hours and more than stood up to a wide array of dishes.
A private dinner (Restaurant De Echoput, Hoog Soeren, Netherlands): A blend of Avize, Cramant and Oger from three consecutive (but undisclosed) vintages, disgorged 15 January 2007. Rich and vinous, mature but certainly not as oxidative as might perhaps be expected after more than eight years of post-disgorgement ageing; like a powerful and mature (but chalky) white Burgundy, a quite unique approach of the Champagne theme.
Decidedly toasty and doughy nose with round baked apple pie fruit. Big and toasty on the palate. There is freshness and lift, but this is a big, dense and concentrated bubbly. Excellent, a Champagne that is better with food than as an aperitif.
Sunday Dinner at Formento's (Chicago, IL): Disgorged December 24, 2013 (they work at Christmastime?). 33,000 bottles produced each year. Extremely dense and powerful, with a nutty, bready note, and pronounced salinity. There's a huge baked apple component as well. You gotta be a fan of the style (I am). This finishes off with a fair bit of chalkiness. The last glass of this was best though. These wines truly benefit from extended air.
Much too young. Very lively mousse initially, then dissipates surprisingily quickly - I can't recall having seven snyting like it before. It's been years since I last tasted this wine, didn't make a lasting impression then. This time, I like it better. Powerful body, heavily oaked but harmonious. Autolytic and rich. Lots of aromas that need more time to develop-bottle disgorged june 14, so I'll wait a few years until next tasting. Very promising.
October 2013 disgorgement. Sharper than the 08 disgorgment had along side. Nose is spicy, brown, chalky, lemon, nuts. Just great on the palate - lemon, brown, nutty. Excellent cut but complex and rich. Spicy lemon mineral finish. A top showing for the Initiale. Like sparkling Leflaive or something. Nose - 5/6, Palate - 5.5/6, Finish - 5.5/6, Je ne Sais Quoi - 1.5/2 = 17.5/20.
2008 disgorgement. Quite oxidized in style on the nose: golden, cidery. Like sunshine. Sharp chalk, flint. Sweet on the palate with cidery apple and pear notes, golden, soft, citric. Very soft mousse. Appley, like calvados. Spice and lemon on the finish. Nose - 5/6, Palate - 5.5/6, Finish - 5/6, Je ne Sais Quoi - 1.5/2 = 17/20.
Deg datum 20 September 2012. Doft av rött äpple och toner av citrus. Smaken dominerades av rött äpple med toner av citrus och bröd. Det jag noterade var att jag inte hittade några oxiderade/Oloroso toner i vinet. Förvånansvärt "ren" frukt och riktigt lång eftersmak. Riktigt, riktigt bra! Jag hade inte gissat på Selosse Brut Initiale om jag hade fått in det blint.
Choucroute Garnie at Sarah and Jonathan's (Theater District, Manhattan, NYC): September 2013 disgorgement. Very oxidized style nose with apple cider, nuts, chalk, pear, orange peel. The palate is a Wow! explosive cider, pear, lemon, chalk. Perfect power and cut. The long finish has pear, chalk and lemon. Again, this wine manages to be creamy, chalky and sharp with acid at the same time. Simply destroyed the 05 Comtes poured earlier. Nose - 5-5.5/6, Palate - 5.5/6, Finish - 5-5.5/6, Je ne Sais Quoi - 1.5/2 = 17-18/20.
I thought this was a real show stopper. It was very aromatic with apple, red fruit, a hint of citrus, and soil. In the mouth the wine was crisp and snapped green apple, apple skin, and a nice balancing minerality and dark soil perceptions. Really delicious
Disgorged 2003. This was a touch flat for me but drank nicely. I preferred the 09 disgorgement I think. Not funky just a bit less complexity than ?I recall from other bottles. Seemed like very ripe fruit.
Disgorged 10/21/2009. Drank clean and delicious. Vanilla candy. Touch of Jura. On its own after a big meal. Less funky / oxidized and more fresh in a good way I thought than a bottle recently at a restaurant disgorged 3/26/09. Storage differences?
Fairly light bodied and elegant. It still seems to be in its youth. The acids make a distinctive impression, but are not unbalanced. Has a little complexity and some length, but not quite like the greatest champagnes.
Still, quite a good blanc de blancs, if you don't require very full-bodied champagnes. The style seems a bit special, somehow, but I can't quite put my finger on what it is. My guess would be that it is the Selosse house style. I can't say I have tried champagnes from this house verymuch, but going from what little I have tried from my memory, I think there is a similarity.
Disgorged 7/20/12. Popped on New Year's eve. Warm white gold color. Nose of citrus, almonds, stone, floral notes, yeastiness. Firm, almost majestic layers of biscuit, yeast, white pear, peach, and grapefruit soaring over a tensile spine of mineral and schist. Palpable, massaging texture and terrific grip counterpointing its obvious acidity. Long, brilliant finish. Absolutely beautiful and of course quite young, this has years to go.
The Initiale certainly develops a lot of character if just given some rest in the cellar. Tonight it is certainly singing from the glass. The Selosse hallmarks all reveal themselves with some time in the glass. Classical red baked apples combined with minerals, citrus tones and rich toast, just adorable. The palate adds to the nose with a brilliant texture, balanced acidity and a creamy velvety mousse. The length on the finish lasts some 45 seconds. There is a lightness emerging at the back-end of the palate providing an elegant balance to the overall power. Without doubt this wine has a great personality, expressive, massive and powerful, yet balanced and elegant. (disgorged September 2012)
April 2013 Disgorgement - Typical Initiale. As it warmed up and took on more air over the course of a couple of hours, it started revealing notes of toffee, caramel apple, and candied lemon peel. Beautiful.
Disgorged April, 2012. Simply stunning juice. Gorgeous golden hue. The bouquet fills the nose with an enticing yeasty aroma that stimulates the palate for the sheer brilliance it is about to experience. Finishes with great length.
Disgorged September 20, 2012. The hyacinths are back! Perfectly balanced oak and just a hint of fino. Great concentration & mouthfeel, firm acidity. Still youthful - this version will go for several years.
Disgorged June 2008. 😘 medium yellow, brassy. Biscuit and green apple to go with the ample mousse. Flavours follow the Nose plus malic crispness. This is fully mature and easy to like. The mousse dies quickly.
2014 Acker BYO at TriBeCa Grill (TriBeCa Grill, NYC): Pale straw. Intense yeasty, mineral nose; wafts of light oxidation; briny seashell, seaweed. Palate is also intense and tongue-coating, yeast, cream; highly saline. A very fine-grained mousse leads through to a beautifully long, lingering finish. Really delicious, probably the first Selosses I've ever really enjoyed for my palate (as opposed to appreciated/admired). Terrific. (disgorged 12/2010)
Dec 2010 disgorgment. Bright nose of lemon, minerals, some herbal notes. Lemon on the palate - very tight, with minerals, chalk. Very pure and alive. Finish of lemon and spice. Delicious. Less ox in style than most bottles of Initiale I've had. Nose - 5/6, Palate - 5.5/6, Finish - 5/6, Je ne Sais Quoi - 1-1.5/2 = 16.5-17/20.
Domaine Champagne tasting: Disgorged in 2006. Golden hues, very small amount of bubbles. Creamy, very mild hazelnut and zephyr as well as baked apple, hyacinth, rye bread. Long and balanced, like a white Burgundy. With time it starts to show aromas of mushroom and dried apple, may be even some curry. Very vinuous. Outstanding.
Toast, a lactic character, apple and a strong chalk note. A slightly smoky and black truffle note. The lactic, butter and cream note is predominate with the fruit and chalk aspects providing diversification. With time there is a strong note of nuts (walnuts) that evolves.
Extremely good and well suited to an apéro. On the palate the wine is full but lithe, ripe but fresh. Extremely well made, classic and a nice counter point to the Substance last week which was a very different wine.
Selosse by Roberto Petronio (Vila Viniteca - Madrid): Lemony and oaky. Mineral and chalk on the nose. Blind tasting and I guess. Mixing three vintages. Beheaded last May. Too much sharped in the mouth. Pungent and long just I remembered it. I would recommend a nice five years nap.
Alimonado y amaderado. Mineral y a tiza. A ciegas y he acertado Mezcla de tres añadas. Degollada en el mayo 14. Demasiado afilado en boca. Punzante y largo como lo recordaba. Es para dejar dormir una siesta de cinco años.
October 2012 disgorgement. This is really complex, though it needs time and air to really show its stuff. At first it's all about really pure, focused citrus and pear fruit tinged by yeasty and mineral elements, but after it's been open for about an hour or so, the aromatics start to expand as floral, chalky, biscuit and other savoury elements develop. The palate presence is remarkable - very elegant, almost glossy in its texture, but always retaining remarkable cut and lightness.
Fete de Champagne Grand Tasting (Astor Center, NYC.): Disgorged 12-23-13, a blend of wine from 02, 03, and 04. 1.5% dosage. Classic Selosse nose - pears, lemon peel, cidery - ox, minerals, chalk, spicy, soaring, green apple, pear. Huge and gripping on the palate with apple, pear, spice, chalk, and a touch of vanilla. Great showing for the Inital. Better, IMO, than the 02 Salon I just had before this. Nose - 5.5/6, Palate - 5.5/6, Finish - 5.5/6, Je ne Sais Quoi - 1.5/2 = 18/20.
(Tasting at Selosse) Yellow colour with very tiny bubbles. Oxidative tones of mature apples, plums and chocolate combined with lighter tones of minerals and citrus. After a while there's butter and oak. Powerful and nice long finish.
Drunk at La Ciau del Tornavento in Piedmont. (04/13 dis). Initially yellow fruit and toasted nose. With decanting spread out to reveal kaleidoscopic profile of brioche/pastry, rich fruit but with chalky minerality. Became more honeyed over time - delicious. **** (****1/2)
HDH Auction (Restaurant Tru, Chicago, IL): My bottle, and from a stash of 3 that are the only Selosse I own, so I really hoped it would show well ... and it did! Assertive nose of ginger, spices, lemon, chalk and flint. Huge on the palate with that mouthfeel that only Selosse can bring - huge power and acidity but with a chalky creaminess. Spicy, lemon, nice leanness and focus. Explosive ginger, lemon citrus peel. White floral notes. Massive finish of ginger and lemon. Great showing. Nose - 5/6, Palate - 5.5/6, Finish - 5.5/6, Je ne Sais Quoi - 1.5/2 = 17.5/20.
HDH auction tasting at Tru (Chicago, IL): Disgorged May 5, 2010. This had an intense bready nose. The attack is simply explosive with citrus and stone fruit, followed immediately by a massive wave of chalky limestone extract, to the point it dries your mouth up. The bubbles were quite light -- they completely dissipated in my glass over the space of a half-hour. A fantastic showing.
Last bottle of 1/13 disgorgement. Rockstar juice. Yellow and white fruit, mineral, subtle sherry and butterscotch notes, tight bubbles, umami effect, lots of energy here. Would have been quite the ager that I am sure but guess I'll never find out. Gluttony in a glass, love this stuff. Drank right after the '97 Salon, quite a contrast but what a 1-2 combo.
Astonishing. Rich, creamy, luxurious and with some air the classical oxidized tones and the signature of this producer emerge. This is one of the better Initials I have tasted as it offers a multi-faceted experience with a crisp, clear and razor sharp first impression, almost like an aged Comtes. But with some air and time in the glass the baked red apples, citrus zest and sweet brioche emerges and makes this "totally Selosse". It is a marvelous wine. Maybe not something for the faint hearted Champagne lover, but certainly for the rest of us. The palate is perfectly balanced and has a lovely structure. It is 100 % ready for drinking now and it offered one of those wine moments we seldomly experience: the perfect food and wine pairing. When combined to a creamy lobster salad a third taste emerged - a lovely creamy sensation of butterscotch(!) and creamy fudge. It is certainly an understatement that Selosse makes very food friendly wines, but this bottle was pure proof of it. (disgorged late 2010) (score is 93+)
This was the first SElosse I got from Anselme himself. Degorged 2008, a beauty, whisky, nuts, a breeze of vanilla, honey and apricots, sometimes it reminds me to an oloroso without the oxidation notes, but this is a great burgundy with some bubbles, burgundy glas and drank it at 12-14°C, one of my favorite restaurants D'Vine in Düsseldorf guinea fowl and wagyu burger
1/13 disgorgement. This bottle came across as much more vibrant and youthful compared to the last bottle tasted. Less oxidative but all about mineral, edge, subdued exotic spice, and restrained yellow fruit. Oxidative notes peeked through after a few hours but were simply background. This bottle was all sensory -- like you could feel each individual bubble pop on the tongue. While this does sound dramatic -- this is certainly a contemplative yet hedonistic drink, make no mistake. Best consumed at cellar temp if not a touch warmer
Very vocal nose, and it though it screams champagne out loud, there are some very atypical components as well. Even had us fooled to think it could be some ridiculously good Cremant de Loire. Lots of yeasty bread, like opening a fresh packet of compressed bakers yeast, the kind you get in small foil-wrapped cubes. Ripe, red apples and orange zest. What got us of the track and guessing Chenin Blanc was a very distinct minerality, very much like the damp cloth and wet wool you so often find in this grape.
In the mouth the wine has a quite heavy full body, a high intensity and a high, but not the least sharp acidity. Very good length, and finishes of with a light grapefruit bitterness that I really enjoy.
A Week in Osoyoos; 7/5/2014-7/11/2014 (Osoyoos, BC): Disgorged October 21, 2009. No formal notes. Fresher than the '07 disgorgement from a few days ago but slightly less complexity. Baked apple and charred lemon nose. Rich mousse. Nice acid and lengthy finish. Excellent.
This was about as big a let-down as I've had with these wines. Was it enjoyable? Sure...but was it complex...kind of. In the end I was left feeling like there are far better grower Champagnes for 1/3 the price. At this point I think there's more hype for this wine than it deserves given the inconsistant experiences I've had with this. It's ranged from other-worldly to about as good as NV Henriot
A Week in Osoyoos; 7/5/2014-7/11/2014 (Osoyoos, BC): Disgorged July 4, 2007. No formal notes. More oxidative than previous bottles Ive had (older disgorgement date) but in a good way. Drinking like a 1990 vintage Champagne with a richer mouthfeel and solid acidity. Not a ton of bubbles but they are very fine. Soft mousse. Drinking very well. Outstanding.
Dinner at Oscillate Wildly (Oscillate Wildly, Sydney): Disgorged 30/04/2013. Lemon, violet florals, ginger snaps and a light nuttiness that adds a layer to the nose that really appeals. The palate shows grand power, it is layered and intense with the pure vibrancy of the fruit also permitted to shine through. Would have been happy to drink this all evening!
Have had this wine many times and this bottle was a bit disappointing. Perhaps just not enough bottle age (disgorged April 30 2013)? Some oxidative notes balanced with too much sweetness for a bit of a one dimensional result; will hold the rest of this disgorgement for a while.
(Degorged August 2013) Golden yellow colour with an Amazing amount of fine tiny bubbles. The nose is closed down and feels youthful and mature at the same time showing browned butter, fig jam and coffee in a very intense style. Youthful palate showing oak and oxidative mature yellow apples in a well-balanced style with a nice long finish.
Matches perfectly with food at this stage and developes nicely along the dinner.
Tear your face off acidic. Clearly a blanc de blanc, light, floral, saline, sherry/oxidation (light), I get the fuss. No dosage? Did I mention acidic? Pass me the antacids.... Love it even though I prefer blanc de noir typically.
- Yellow gold color with small pearls and aromas of skunk, asparagus, artichoke, cut green grass and walnut and has flavours of diacetyl (butter), orange blossom, walnut and sherry with a light/medium body. Silky texture with a medium finish. degorgement 10/2012
Wow, this is what this wine is like when it has been cellared for a couple of years. Tonight it is singing from the glass. The nose offers the classy and classical Selosse "oxidized" tones of red baked apples combined with minerals, citrus tones and rich toast after some aeration. The palate just adds to the nose with a brilliant texture, balanced acidity and a creamy velvety mousse. The length on the finish lasts some 35-40 seconds. Power and elegance combined in a lovely effort - with a marvelous sense of how to express an unforgettable personality. (disgorged April 2011)
Compared to the more expensive Selosse cuvées the Initiale lacks a bit of complexity in terms of deeper minerality, but also length on the finish and that extra "oohmmpf" which is so hard to put words on. Still, this is a lovely example of the house style and certainly a wine that brings joy and pleasure to the (more experienced) Champagne lover!
Old School Cali Cab Tasting (Colicchio & Sons, New York, NY): Off the list at Colicchio & Sons (Thanks Simon!). 2008 disgorgement. Young. Oxidative style. Nose of ginger, spice, pear, cider, lemon peel, chalky and somewhat creamy. Similar on the palate with prominent ginger, cider, lemon, creamy - the finish shows ginger and lemon and the acid builds to be powerful at the end. This is very assertive and brighter than other bottles, but isn't quite as deep - not as much creamy chalk milkshake that I love so much. Nose - 5.5/6, Palate - 5/6, Finish - 5-5.5/6, Je ne Sais Quoi - 1-1.5/2 = 16.5-17.5/20.
A Good rather than great bottle. Simply because it was disgorged in August 2013 and the wine was not yet together. I kinda knew that when I opened the bottle late one night a at dinner. Oh well still mighty tasty with just a hint of that Selosse Fino Sherry that we all love! Alas my only bottle! I will need to find more and store them much longer!!! :-)
Champagne avec belle prise de mousse, perlance exra fine, belle cuvée pour amateurs, très différent des autres cuvées bues à ce jour. Toute en finesse, sans exhubérance, cuvée dégorgée le 19/05/2012 - Beau vin d'esthète, bue à l'apéritif mais doit mieux convenir à pour accompagner un plat. Je regette toutefois un manque de complexité et vais donc laisser 3/4 ans avant d'ouvrir la prochaine issue du même lot.
Shared with J & A. This bottle was disgorged in Oct 2007. Immediate nose of oak but before we could start worrying about that, we sipped the wine which I have to say was one of the most intense champagnes I've ever tasted. Only a few Salons and a bottle of that super rare $300+ Bollinger come close in my memory. There's lemon curd and apple cider and all kinds of good flavors here, but the wine is riveting less because of the flavor than intensity, there's a maximalist depth and concentration as well as the sophisticated persistence and quality of the pin-prick bubbles that landed on one's tongue about a thousand at a time. Or so it felt. Skip the food--this is a wine for contemplation.
Disgorged September 20, 2012. Less of hyacinths than in the beginning, more of the chalky fino notes. Big and resounding taste with powerful acidity and a tough mineral core. Great version, still youthful, next bottle in another year.
vet inte vad som hände men jag la in en tastingnote på detta i lördags och nu är den inte kvar men detta vin var degorgerat i augsuti 2013 så det är fortafarnde ungt och det känns, det blir inte den där riktiga selossekänslan tycker jag. Man vill ha ett lite större bett i vinet än vad denna flaska hade så jag tror på att låta flaskorna ligga still ett år till.
Disgorged August 2013. I'm not big on Champagne. I usually think it's good, but rarely exciting. But Selosse does something for me. This one tastes like a very flowery Chardonnay from Chassagne or Puligny spiked with a touch of Fino Sherry, blended in a mixer made by chalk. Colour is golden and the flavours oozing out of the glass take me in a firm grip. The taste confirms, this is just brilliant. Flavours are intense, acidity is just right, there's a smidgen of ox to it, the mousse just lathers your mouth with these lovely flavours. It put's me and K in really good spirits before dinner, works well with our serrano-wrapped cod with chanterelles and stomp of Jerusalem artichoke and potatoes. Not much left in the bottle after dinner ... Ready to drink, but will develop. Just a question of personal taste of when to pop the cork.
October, 2012 disgorgement. Light golden. Gently effervescent. Apple skin, ginger, and faint toast. Medium weight but real creaminess, bright fruit, tremendous finishing acidity and an intense mineral streak. Wow, this was an exquisite bottle that was so full of life.
disgorged Oct. 20, 2010. yellow-gold; fine, streamlined mousse; oxidative notes shifted to nutty, raw buttermilk biscuit dough, quite yeasty, creamy & complex; less about fruit & more about texture, rich & full, w/great sense of style; so distinctive.
2/15/15 same disgorgement. brilliant this evening, w/perfect effervescence, full-on & toasty, certainly that oxidative quality is there but so pure & delicious, bread dough & yeast, at a great point. (93)
1/2013 disgorgement. Opened and tasted about four hours later. Vanilla bean, cardomom, dill, ginger, butterscotch. Sherry oxidative style. Fresh and vibrant. Definitely a choice. Probably would shine with food. This oxidative style drives my wife nuts. Me -- I like it for what it is.
"Dette er jo Chablis med bobler!", sier kjæresten. Og hun har rett. Enorm mineralitet, østers og sjø. I munnen perfekt moden for en Initial (degog nov 11), brioche, epler. Luftig mousse med små bobler. Flott vin.
(disgorged 07/2012) This didn't present any oxidative notes, but if there were some that others at the tasting might have observed, they weren't discussed. I found that this balanced generosity with elegance, but at the same time, seemed to lack panache. The Vouette-Sorbée Extra Brut (02/2010) served alongside it, with its spiny, tingly lime-covered rocks, was more engaging. I mention this because I tend to prefer fruit over acid in my Champers, but on this night, the V-S won out - it had the panache. Nonetheless, recommended, 12,0% abv
Absolutely lovely, this is a perfectly mature and beautiful Initiale from Selosse. Being disgorged 29 April 2011 it delivers a very nice drinking experience. The nose offers up the rich, creamy and also oxidized tones so typical for this cuvée. There are minerals, citrus tones and also rich toast to be found if given some air. The palate is full throttle, but is also nicely balanced. The integration of this effort is superb, as is the texture. I am sure it will continue to develop yet some time, but it certainly was a treat tonight too!
Glömde kolla deg.datum men köpt av Systembolagets nuvarande flaskor. Fet koncentrerad frukt med karamelliserade drag, riktigt vass syra. Min första Selosse. Väldigt bra men känns lite för knuten ännu. Kan nog tänka mig att det skulle kunna bli både ett och två poäng till med mer mognad.
Disgorged 2010. Fabulous smooth, full texture, light caramel and citrus. Mature but full of vivacity. So much more to it in terms of depth, feel and complexity than just about any other Blanc de Blancs I can recall.
May 5th 2010 disgorge. Light gold. Really powerful aromatics of florals and tropical fruit. On the palate, this comes across as an especially concentrated and rich Initial (not sure if this is '03 base year, which would explain the richness). Still maintains great balance even with the ripeness.
WOW! vilket dundervin, redan på näsan kännar man fet frukt, aningen mogen doft och massa härlig citrus. smaken är magisk, mandel, hög syra en mousse som aldrig vill lägga sig, citrus. Geni-champagne som kan mäta sig med de stora trots att detta är en instegs-champagne. deg. oktober 12.
Bright yellow colour. Nose with ripe yellow apples and some yellow winter apples, pear, some peach, spice, a touch of herbaceous notes, some oxidation notes, oak and some vanilla, some white flowers. Palate with green and some yellow apples, citrus, mineral with some fizzy tablet character, good concentration, definitely good acidity, and a long aftertaste with green apples. Rather young, but drinks well now, could develop, 92+ p. Disgorged 2 August 2013. Rather typical Selosse nose, but the palate is more “regular” blanc de blancs-styled and green apple-dominated than they usually are. This means that it reminds me less of a white Burgundy that the 2012 release did. But it still is a good Initial!
Celebrating a joint birthday with my wife. Amazingly muscular and intense Champagne. Some secondary, nutty notes on the nose moving to a taut, tense, powerful palate. We had a bottle of this about 4 months ago that was much 'easier,' but this one was intense, tightly would and just stunningly powerful.
Champagne and Sushi (Megumi, Sentosa Golf Club): This was a very good bottle of Initiale, one of the best I have had. I unfortunately did not note down the disgorgement date, but it clearly had quite a bit of age on it. Served blind, I do not think anyone had any doubts it was a Selosse. From first pour, it had a beautiful telltale nose of red apple flesh with slightly oxidative, ciderish aromas, along with wafts of manuka honey, some mandarin oranges and a sprinkle of exotic spice. Glorious stuff - a world away from the more classic aromas of the first two champagnes, but beautiful in its own style. The palate was power-packed – very rich and generous, with round and fleshy flavours of apple cider and white melons, yet it was also wonderfully structured and effortlessly balanced, having a very fresh, clean feel lent to it by nicely integrated acidity and a really fine, lively mousse. I find that this sense of cleanness and purity sometimes makes the Initiale a more enjoyable drink than either of Selosse’s grander (and more expensive) non-vintage Substance or VO Champagnes. This was no pushover though. It had real depth and breadth to it, all the way into a tremendous finish that rippled through the back-palate with a lush linger of ripe lemons in a long glide of saline mineral. Really lovely, complex stuff, and at a nice place on the night.
Beautiful nose, cider, mandarin oranges, peaches on the nose. Very perfumed. Fresh yellow white fruit, good balanced acidity and some saline on the finish. Peaches and kumquat on the palate and long lush finish.
Casual dinner at Home: Disgorged October 21, 2009. No formal notes. Youthful on both the nose and palate with nutty, yeasty and earthy notes along with creamy citrus and baked apples. Richness mousse and excellent acidity. Outstanding.
Wow. Such impeccable balance. Less powerful initial nose than some, but as it warms in the glass slightly this opens up - and such length! Imagine depth of Krug, but more delicate balance lasting 30+ secs. Mid yellow already in this 2011 disgorged bottle. Not sure how it will develop - will that poise persist as secondary flavours develop? I just have no experience to be able to tell.
Disgorged 2009/10/21. Honey-gold colour, brioche, toasted hazelnuts, dried orange peel, Meyer lemon curd, pie crust, cooked apples, and a hint of sherry. Fantastic, fine bead, great texture and length - well over a minute-long finish. Easily 95 points. A superb bottle of Champagne. Drink now-2018.
January 2013 disgorgement. Oxidation, lemon tart, and a slight bit of honey on nose. Fine moussey bead with acidity and oxidative brioche on the palate. Well balanced for a recent disgorgement. Long finish of lemon. Given disgorgement date, probably a mix of 2007/2008/2009, according to Selosse 2009 was a great vintage.
A Clos St Jacques kind of night. (Elite Seafood Restaurant): Brightest and most exciting Initiale I've had in awhile. Disgorged in 2007 with copious amounts of lemon tart, apple and saline with this ultra bright acidity that just screamed youthfulness, but the palate was such a nice blend of flavors that you almost salivate on the finish. Really good.
As always, the wines from Selosse exhibits a lot of red apples, a rather elegant oxidative tone and sweet medium toast. This Initial, disgorged in April 2011 is no exception. The very typical Selosse nose is accompanied by a superb palate with a creamy mousse and nice acidity - again building on power but with a very elegant approach.
Blanc de Blancs smaking (Oslo): (Degorg 02.12.11 med 02,03&04) Klar, lett gyllen, dyp strågul. Rik nese med et mildt oksidativt preg. Toner av voks, harpiks og røde epler. Fyldig og massiv frukt. Epledreven, men gir også toner av dyp, moden gulfrukt og nøtter. Frisk, stram og presis syre. Lett sødme. Finkornet mousse. Flott lengde med epler, nøtter, voks og mineraler.
The Champagnes of Jacques Selosse (featuring all 6 Lieux-Dits) by the Rare Wine Co. (NoMad Hotel Penthouse, New York, NY.): Disgorged 2003. Light-medium gold. Stunning nose of malt and toffee, cider, vanilla, deep and pure, rich? Some mature notes and the chalk comes out later. Palate: lots of orange peels and sweet lemon, toffee, cider and pear. This was smashing, right out of the gate, but when I got back to it, it had really faded or muted itself. When I came back, it seemed quite tired, and the rest of the group seemed to agree with this. My initial (no pun intended) score was Nose - 5-5.5/6, Palate - 6/6, Finish - 5/6, Je Ne Sais Quoi - 1-1.5/2 = 17-18/20. But coming back to it, it was more like a 15-16/20.
This is a bubble as I have never tasted before. So complex, different, and also so beautiful. Creamy. salty minerals, beautiful brioche and oxidized impression. Same on the palate. Some melon, some rust, good tart acidity. But in fact nothing negative. Only complex, fresh and interesting. Hard to score this new experience. 94 seems to be correct.
Chicago Berserkerfest Dinner #2 (Sun Wah): Very forward, concentrated and lush. Lots of fat fruit along with lots of toasty, yeasty character. Excellent in its style, just not my preferred style of Champagne.
Chicago Berserkerfest; 5/18/2013-5/19/2013 (Chicago, IL): Had a certain elegance and depth that was a beautiful juxtaposition next to the bigger and richer Dom Perignon's. This was more about finesse and style than power or richness. It's beautiful combination of pear, peas, white florals, and truffle. Great stuff.
Very thick texture - the bottle was disgorged in the autumn of 2012. I loved the combination of beautiful autolysis and thick ripe fruit. Very often it is one or the other - not here. I am looking forward to meeting this wine again.
Ch‚teau d'Yquem tasting (Stockholm): Appearance: bright yellow, medium mousse Nose: ripe yellow apples, some peach, mineral, a hint of flowers, some oak and spice notes, somewhat white Burgundy-like. Palate: green and yellow apple, high acidity, mineral, very fresh, with a long and fresh aftertaste. Summary: some development in the nose and very fresh on the palate, a bit on the lean side for an Initial. Fully enajoyable now, but could stand more cellaring, 91 p. From a bottle disgorged October 2010.
Nose with ripe apple, peach, perfume notes, some oak, and quite a lot of white Burgyndy feeling. Good concentration on the palate, goody, palate with green apple and yellow fruit, definitely high acidity. Generous nose, young, 92+ p. Disgorged September 2012. This is consistently been a very fine Initial, and it also is unusually approachable already now.
Lovely exuberant bouquet with green apples, a little oak and a hint of acetone. Round flavour very reminicent of a good Speyside Whisky with peardrops, apples, a bit of vanilla. Lively mousse, nice mouthfeel and long finish. Great stuff.
A beautiful wine, this is the latest release from Selosse, expressing the very typical full-bodied and elegant slightly oxidative house style. There is no doubt this is a Selosse, but it is not as tight as it sometimes is... The nose exhibits a lot of apples, light toast and a whiff of citrus. The palate is very nice with a brilliant acidity, vivid mousse and a creamy overall impression. It drinks very well at present.
Quite youthful, but a really stunning wine with a core of incredibly fresh, vibrant citrus and stone fruit flavours augmented by brioche, doughy and lightly oxidative nutty and creamy elements. There's fantastic depth, focus and clarity here, and while it's incredibly primary it's thrilling to drink now. (July 2012 disgorgement.)
When in Champagne... (L'Assiette Champenoise, Reims): Disgorged October, 2012. Light color. Tight, steely and lemony right off the bat with tight bead. So dynamic though. Picked up body, texture and intriguing strawberry notes and a twist of fresh herbs. Much better with 3 hours of air. Remarkable evolution suggesting that it is simply too young! Give it time.
France 2013 - CŰte d'Or; 4/20/2013-4/23/2013 (Beaune): Disgorged November 7, 2011. Beautiful earthy nose of charred lemons, baked apple, toast and salted caramel. Focused on the palate with lively acidity but the soft mousse and texture give the mouthfeel an elegant and finessed profile. This never seems to disappoint. Outstanding.
Another Saturday night at The Papies (The Papies, Elizabeth St, London): Disgorged 13 May 2011 Following on from a Selosse tasing this week where we absolutely loved this (rated 95) this , although same disgorgement date, did not strike us as high. Not sure why to be honest but this was relatively muted and not showing the elegance we saw earlier this week. Bottle variation or just a bad bottle?
Disgorged Oct 21, 2009. Fantastic nose showing plenty of toasty and nutty aromas layered with gala apples, tart fresh lemon juice, some ginger spice and a slight oxididative note. Very rich and complex on the palate with lots more toast, ground nuts and caramel, along with red apple skins, charred oak, crisp lemon, minerals, baked red apple, and a pleasant floral note. A nice firm bite of acidity and a long finish ending on notes of baked red apples and almonds. What a treat, rich, full bodied and plenty of firm lemon citrus to help balance this out. Excellent creamy mouth-feel. Fantastic.
Anselme Selosse (Jacques Selosse) Legendary Dinner (Spruce Restaurant, San Francisco): Disgorged 2003. A deep golden color, much darker than the other disgorgements, caramel, creme brulee, deep complex nose; complex, more yeasty than the 2012 disgorgement but fine bubbles, very nice finish. Retains much acid even as it gains the richness of age. This definitely comes across as fully mature and the elder of the bunch, despite the fact that it is 2 years younger than the oldest disgorgement. 95
The Champagnes of Jacques Selosse (Roberson Wine, South Ken, London): Disgorged 13May11. 100% Chardonnay, <5g/l dosage 12% Alc. Light in colour, pale straw. Toasty nose probably as toasty as Selosse champagnes get. Ripe apple light spice on the nose too. A lot of activity on the palate , a touch of a faint popping candy feel if we try to place this. Full of life, rich, round and intense. Very long finish. Very vinous champagne . Superb and of great value. Only criticism we would add especially vs the rest of the Selosse champagnes is that it lost its energy after 30mins while the rest sort of continued to evolve non stop. Still a very good 94-95
Incredible bubbles. Enticing yeasty bouquet that evolves just as each sip of this extraordinary Champagne does. Creamy, sublimely balanced and rich on the palate. Do not drink this in a Champagne glass or you will miss the beauty of this wine as it evolves in your glass. A Champagne with soul.
disg 12/2011. tasted just below cellar temp in a burgundy stem.
deep golden yellow hue. nose of beeswax, a hint of citrus intermingled with red fruit, peach pit (?), a touch of white flower and a deep cut of chalky minerals. on the palate this is rich and round bursting with fruit but with nice cut from the acid and a mineral finish.
this is great champagne. it juxtaposes so much i like about champagne. the freshness of young wines with the hint of oxidation and richness you get with aged bottles. it has the minerality and cut of its BdB lineage but with a depth of fruit that rivals good BdN.
A stunning bottle. Typical Selosse oxidative notes. Touch of oak, honey, orange and lemon. There's even a fine note of fresh butter and from time to time a whiff of coconut (but nothing sweet or heavy). Lots of depth and complexity. Full and rich yet vibrant. As usual, the effervescence picked up with more air and time. Subtle bitters on the finish. Disgorged Feb, 2009.
Disgorged October 21, 2009. Yellow color. Aromas of cream, roasted nuts, vanilla, baked apple and hints of caramel. Rich texture, creamy; grapefruit, vanilla cream, toasted almond and melon qualities. Lengthy finish. Would like to spend an evening following this. 92-93 pts for me, 94-95 for Domino.
Opened by Allred. October 2009 disgorgement. This was a grand cru blanc des blancs. Medium yellow color. Crisp. Steely character. Notes of citrus, lemon curds and roasted nuts. High bead. Very pretty wine with a long finish. 96 points.
Mar. 2009 Disg. It is interesting to see how the initial oxidative note that i described in my 2009 TN is now even more pronounced. The color is more intense and the overall impression is more power. As this bottle had a chance to air for several hours it became much smoother and the sherry notes got replaced with cleaner flavors and much more minerally notes. The last few glasses were definitely the finest. Time to consume.
Disgorged september 2012. Twenty minutes in the decanter (won't do next time, quickly lost too much of its mousse) Ripe fruits, orange and lemon rind, apple soda, hyacinths, walnut, chalky manzanilla, white burgundy. Rich taste, high ripe acidity, friendly mousse. Multi-layered and harmonious - an exceptional version of Initial, still very young. A mix of vintages 05, 06, 07.
Selosse tasting (AuZone, Stockholm): Rich yellow colour. Nose with mineral, almond, some perfume notes that contribute to an impression of marzipan, ripe yellow apples and other ripe fruit including peach, some citrus, some honey, flowery. Rather fruity and elegant. Powerful palate with ripe yelow fruit including apples and citrus, noticeably spicy, a hint of bitterness, rather high acidity. Disgorged 4 October 2007.
For me this wine was not that well balanced, It was almost like two wines in one. A first with nice champagne notes with very strong toasted notes. However, the second part of the taste was almost like citrus water that was for me to piercing.
Acker BYO 2012 (Tribeca Grill, Tribeca, NY): (I have 'Disgorged 7/10 down, but I am not at all sure of that). Light yellow-green. Chalk, minerals, crushed shells. White dust and flowers. The nose radiates this powdery feel that I cannot describe well. Very different from any wine I have ever had. On the palate: very chalky and powdery yet creamy. I could lose myself in this palate and in this wine in general. Where was I? Oh yes, Chalky, dusty, driven and laser-like. Potent. Minerals and tight lemon. A singular wine, austere and focused yet full and round somehow. As I am just getting into Champagne, this wine was an epiphany for me, the perfect wine for my palate to learn from right now - complex, cerebral, austere - a thinking wine. I stand in awe. Game changer. Nose - 5.5/6, Palate - 5.5/6, Finish - 5.5/6, Je Ne Sais Quoi - 2/2 = 18.5/20.
Brian's Birthday Dinner (Buono Restaurant, Singapore): Disgorged 7 December 2009, this was yet another very good showing - it just about blew a good bottle of Pol Roger NV Reserve out of the water. Still though, fresh out of the bottle, it did seem a little younger and less developed than some of the smashing bottles of Initiale that we have had over the years, making it just that shade less impressive. Nevertheless, this was a very nice Champagne indeed. Slightly oxidative on the nose in line with Selosse's style, it showed sweet apples with a just a shade of browning on the nose, along with a touch of white meat and dulcet tones of dried flowers, honey and a string of minerality alongside. Quite a gorgeous bouquet. The palate came across as still rather young and tight. More primary than the nose, it had lots of lemony flavours on the attack supported on a base of fresh red apple notes. On day two though, the primary youth gave way to a delicious panoply of flavours on the leftover wine, with a gorgeous honeyed sweetness to its juicy apple and stone fruit notes, with meaty notes peeking out at the sides. There was lots of depth and breadth to this, yet it was beautfully balanced with good acidity and a very effervescent mousse. Lovely finish too, long and spicy and minerally, with a kiss of sweet fruit and mint along the way. Excellent stuff.
Deg datum Maj 2009. Äpplen, lätta toner av citrus, lite jäst och bröd toner. Syran är väl integrerad med frukten och detta är en riktigt bra champagne, som jag kommer att inhandla mer av. Jag ser ingen anledning att hålla på mina kvarstående flaskor som har deg datum maj 2009.
Disgorged October, 2009. Deep yellow. Light mousse. Fantastic nose of citrus, ginger and caramel. Medium weight with an exhilarating balance of crisp fruit and creamy, mature feel, with each sip giving a different nuance. Firm underlying acidity. This seemed more exciting and alive than other bottles I've had from this disgorgement date.
Quite golden almost amber gold; definite aroma of aged fine burgundy, all buttery pastry, white flowers and almonds. Hugely complex, intense and impressive; very very fine bead. Rich and intense flavour continues on the palate. Has notes of fino sherry on the finish. Delicious wine.
Caves Madeleine, Beaune. Disgorgement 2009. Deep yellow gold, energetic fine bead. Beautiful broad nose full of vitality and density, baked apple and brioche. Palate equally enticing, lovely core and fine beautifully knit finish. A fascinating experience - this was a meal in itself.
Kelly and Kevinís excellent adventure before WWS 2012; 11/4/2012-11/11/2012 (La Morra): A small restaurant in a small town but…. Jacques Selosse Rose for 160 euros as well as Coulée de Serrant, wow! We order the rose to the nightcap. Unfortunately sold out and he brought to us Blanc de Noirs La Cote Faron. Not knowing the price, I just ordered the initial. Disgorged in 2008, yellow fruits, quite round, sweet, peach, smoke, pink grapefruit, clove and mineral. Round sweet palate, small bubbles and nice acidity. Very enjoyable. Unfortunately he charged 160 euros, the same price as the Rose. I should have ordered La Cote Faron.
Disgorged Feb 2008. Light golden color with dense bubbles. Citrus fruit with quite a bit of toast. Great balance between freshness and oxidation, perhaps even better with another year of bottling age, a crowd pleaser.
Denna var degad februari 2010 och som med många 2010-degade viner från Selosse så är det riktigt bra.. Lite fetare, inte lika krispigt som V.O, lite mer "skitigt" men ett vin som är enkelt, rättframt att dricka, Fin balans, naturligtvis den oxiderade stilen från Selosse (som var dte som diskuterades, bra eller dåligt). Den är ju inte lika framträdande i Initiale som exempelvis Substance men den finns där. Tycker att Initale är ett vin som visar på vad Selosse kan, förstår att det inte är hans bästa druvor, från vingårdar längre ner på sluttningen men ändå så har vinet en koncentration som få andra viner i den här klassen kan visa
Disgorged October, 2009. Deep yellow. Mellow, low pitched aromatics with some caramel. Full bodied, moderate to little mousse, surprisingly Krug or Bollinger-like in style. Does not have as much vibrant fruit or dynamism as other bottles of the Initiale I've had. Very good but this seems to be missing something.
The Selosse Initial has a well deserved reputation and is an incredibly stunning BdB. In fact, I have no doubt that this is one of the best NV BdB's in all of champagne. However, the flavors are very rich, deep, and complex, which could be off putting to someone used to light/aperatif BdB's. Personally I love the Selosse style, it is the Krug Grande Cuvee of BdB's to a certain extent. It has deep flavors of honey, caramel, biscuits, and spices along with wonderful minerality. There is also a certain saltiness that makes everything just pop once it hits the palate. Even though this is costly at roughly $130 per bottle, it is worth the price of admission and is a better value than the Selosse Substance which can approach $300.
Grower Champagne for Third Thursday (Willamette Wine Storage): The nose has a savory depth that I've never experienced in Champagne before. The savory aromas remind me of a beef and mushroom sauce while notes of spritzy apples show lightness underneath it all. The bubbles and texture are fantastic delivering lightness on contact. It remains fine in texture while the savory notes suggested on the nose settle in with weight on the back of the palate. Apple flavors linger with the savory notes and gentle acid. All of the components have great length.
This might be the best NV Champagne I’ve had? (together with Krug) Brilliant stuff! Disgorgement was done May 5:th 2010. It’s a lovely developed Champagne, light yellow color, loads of yellow golden apples, and perfect creamy mousse and acidity. Chalk and some oil, bread and yeast. Fresh with the cleanest fruit. A stunning Champagne.
Clean & fresh yet big and full at the same time. Really delicious, well balanced champagne with a superb finish that is a joy to drink. Each sip demanded another and before we knew it the bottle was gone!
Yellow colour with an amazing amount of fine tiny bubbles exploding in the glass. The nose is very fruity with a nice mixture of oak that ends up in caramelized tones of anise and vanilla. The palate is full of tannines and intensive taste in a wonderful combination. It all transforms into a long and wonderful feeling of perfection.
As always, there is a wonderful experience to drink Selosse. Even so his simpler variations!
Disgorged 20. October 2006; very deep and complex and full of flavour; "white burgundy with bubbles"; expressive and powerfull; harmonious and in perfect balance; it tasted of ripe apples, honey and orange and the finish was very, very long. Luckily I have quite a few bottles left which I will drink over the next 5 to 10 years. This wine certainly improves with ageing, adding additional flavours and complexity. Not cheap but certainly worth it´s money. Don´t drink too cold, 14 to 16 celsius is fine and open the bottle 1 to 2 hours before to give it some air.
Disgorged October, 2009. Full yellow. Toastier and more mature Champagne aromas than prior bottles. Full, fairly sweet and a prominent oak component. I wasn't crazy about this. Not as dynamic and alive as usual, but then again, I've had them closer to their disgorgement dates.
Uncorked for four hours, served chilled. Color: Medium to Dark Yellow. Nose: Golden Apple, Cinnamon, Toast, Lemon, Floral notes. Palate: see nose. Finish: Medium. Acidity: Medium to High. Alcohol: 12.5 % well integrated. Full bodied mouthfeel with initial toast and citrus. Mid-palate adds cinnamon transitioning into a finish with golden apple and floral notes. Gets even better with age, 7/2009 disgorgement. 92-93 points.
WineFanatic Champagne Offline (Vancouver, BC): Disgorged October 21, 2009. Light golden colour. Very yeasty and autolytic on the nose with earthy and complex aromas of creamy citrus, red apple and nuts. This really attractive and intense profile carries onto the palate with ripe and rich flavours of red apple, nuts, minerality and lemon cream. The mouthfeel is rich and creamy with muscular acidity and amazing depth. Very well balanced with a long minerally finish. This is drinking very well now. Outstanding.
lovely, complex Champagne from Jacques Selosse.. initial nose of butterscotch and caramel followed by smells of hops, banana and lemons. Lovely ripe apple flavour with a cream soda lining and some mixed nuts thrown into the mix.
Drank in medium-sized white wine glasses. Light silvery bronze color. Very light moderate pinprick laid back bubbles. Nose is vanilla ice cream, very light-toasted brioche, soft soapy element .... really soft but complex. Palate is very soft and languid and laid back perfectly made with nuanced hazelnut and white Chinese Lam Ba Hang almonds and great acidic balance. I'm impressed. Seems a low dosage. This was a recent gift from Terence.....thank you, it's very impressive.
This young Selosse Initial is supposedly based primarily on the 2002 vintage and is an incredible blanc de blanc champagne. This is very rich and incredibly powerful with wonderful minerality and depth that is enhanced by the oak. To me this is a bit more fresh and lively than the slightly more complex Substance. Also, while this does not quite have the vivacity and precision of the V.O., it is so good that I would purchase this over all but the most specail vintage blanc de blancs.
Some greeness, oak, white pears, and some longans on the nose. Rich, savoury, white pears, peaches, and red apples and asparagus on the finish. Don't get the soury green apples/lemons for this style which tends to appeal more to me than the 98 krug served beside it.
My Birthday Celebration (Kingyo, Marina Square): This was beautiful. Last bottle in the cellar, disgorged in July 2009, and it was probably one of the best bottles of Initiale that I have had so far. The table was split between this and the 1998 Krug on the same flight. My vote went marginally for the Krug, but I can see why at least half of us preferred this. It had a typically expressive Selosse note, with white meat and umami accents floating around a core of lovely ripe red apple notes and some macadamia nut aromas. Super-expressive and really attractive. The palate, as would be expected, was deep, powerful and compelling, with red apples galore on the attack kissed by some macadamia and walnuts. Really yummy fruit here, with a fleshy, ripe, muscular suppleness that was ever so different from the lithe, elegant 1998 Krug. It is not to say that this was brutish or clumsy in any way though - as always, it was beautifully balanced, in fact rather better balanced than a few other bottles of Initiale I have had, with the tad bit of time in the bottle lending the wine a nice sense of integration between its fresh acidity, creamy mousse and reservoirs of powerful white fruited notes. The finish was lovely too, with a long line of mineral and a touch of earth fringed with a little suggestion of vanilla bean. With time, and especially when paired with a juicy piece of scallop sashimi, some playful notes of cinamon and cloves, some nutmeg maybe, starting floating out. Really enjoyable - this was a hedonistic champagne, especially when compared to the far more serious Krug. At a nice place now, although I felt the bottle would have benefitted even more from another year or two in the cellar. A lesson that Selosse wines really do need a few years after disgorgement before serving.
Light golden colour. As soon as the cork pops the nose hits you straight in the face. Nose of green apple with some ginger, white flowers and peach. Plenty of gala apple on the palate once it gets some air, along with peach, hazelnut, some brioche and plenty of minerals coming in towards the finish and lingering. Long finish, good acidity, great mouthfeel. This was still young and a bit tight, getting better and better with time in the glass. Would love to try this again with 3-5 years more age on it.
Despite this being the entry level Selosse offering, Initiale is an extremely special blanc de blanc. This has wonderful open minerality, depth and complexity. However, the ripe "in your face" flavors are really what makes this champagne one of most exhilarating in the entire region. The flavors include ripe peaches, apricots, poached pears, demented red apple (almost over ripe), oranges, tangerines, honeydew melon, bright citrus, grapefruit, candied red berries, biscuits, honey, caramel, toffee, toast, vanilla cream, cashews, walnuts, crushed rocks, a touch of salt, mushrooms, coffee, and a medly of spices from cinnamon to nutmeg. This champagne slaps you silly. Already open and ready to drink, do not miss this experience.
Degad Juli 2010. Av någon anledning har Selosse lyckats extra bra med de 2010 degade. Först något sluten men sedan öppnar en väldigt mineralig Initiale upp sig. Har naturligtvis de typiska tonerna men mer i bakgrunden och miniraliteten i den hör är väldigt exceptionell. Vinet är fetare än en V.O men har lite samma krispa ton. Bra mousse och syra som tillsammans skapar en av de bättre yngre Initiale jag druckit.
Very special on the nose with a mixed combination of minerals and oaks and stones. On the palate the tannines are though and shows that it needs some more years in the cellar. (Dégorgement date 2011-04-29)
Alcohol :: 12% Light golden. As usual, this Champagne is tight as a rock when served with flute, so I decided to change to bigger glass, Bordeaux. Now I got clearly picture of the aromas spectrum: Very intense aromas of green apple, peaches in the core surrounded by smoke, yeast, ginger and white floral. Rich entry with good concentration of ripe white fruits, green apple, peaches, lime as well as mineral at the background for better complexity and depth. Good grip and energy here that driving the powerful mid palate toward the intense, juicy long finish with excellent persistence. As good as this, it lacks a little bit of tension and finesse from VO.
Wines Through the Decades (Jade Palace, Forum Galleria): Always a treat. This bottle was disgorged in 6 July 2009. Popped and poured, this was a bit tight on the nose and needed some time to open up before it showed a typical assertive nose of yeast, slightly oxidative apple scents, with lemons and yellow plum and strong doses of Chinese pears touched by a nice earthy minerality. Distinctive and attractive in very Selosse fashion. The palate came across as pretty rich. Low in number of bubbles yet showing a fine mousse, it had a creamy, almost oily texture to its attack, with flavours of browning apples, lemons and plums moving into a midpalate with so much bite that it seemed almost structured as it moved into a grippy, minerally finish with just a hint of biscuit emerging with time. Great power and intensity, wonderful length, lots of depth, but somehow a tad less lively than the best examples of the wine that I have had in the past. Still though, a Champagne of quality and character - I thought this was a tad better than the Krug MV that we had alongside. Still very young, so it may improve with time in the bottle.
Beautiful complex nose on hot caramelized apples, nougat, yellow fruits and hazelnut along with a hint of saltiness. Its a powerful champagne that is both large and sharp on the palate. The finish is very long and the oxydaiton of the wine is totally under control. The dosage can not be felt which is great. This domaine's reputation is justified. Disgorged on 20/10/2010.
Le nez développe des arômes de pomme chaude caramélisée, de nougat, de fruits jaunes et de noisette avec également quelque chose de salin. C'est complexe. En bouche, le vin est puissant, ample, droit et vineux. La finale est très longue et l'oxydation du vin est modérée... Le dosage est imperceptible. Vraiment superbe... La réputation du domaine est justifiée! dégorgement : 20/10/2010
Disgorged April 29, 2011. Brass metallic hue. Complex nose with golden notes of apple must, lemon zest, wheat dough, almond cookies, dried fruits, sherry, nougat, hyacinths and a big old white-washed limestone house wall. Taste is rich and full, almost completely dry, with a super-fine mousse and a very cleansing mineral finish. A fine hint of oxydation appears on day 2. There's so much pleasure and fascination in a glass of Selosse - our first choice when it comes to champagne. This new version surely has got what it takes. Drink now, or give it two years to develop even more depth of flavour.
Bottle disgorgement date June 2011. A deep yellow gold. Looking at the colour, one would have guessed an old vintage. Fine mousse. On the nose, sherry, hazelnuts, yeast notes and orange peel. Quite big, poured this into a larger glass, and it started opening up more. Tastes like an old chardonnay. Vibrant acidity, brut, excellent length on the finish, 30 seconds or more. Not your normal champagne. Makes you imagine you're sitting in a leather armchair in a club with a jazz band playing.
Bright pop, good flanged cork, amber color, fine and strong bead of bubbles. The nose was a hint of orange and musk. The taste was very dry with the dominant flavors of leather and cedar wood, raw wheat kernels. Not your usual champagne. The finish was very long with wood and lemon peel sitting on the tongue for 30 seconds. The flavor was more pronounced in a Riedel style rounded bottom flute than a v-bottomed flute. Also, as the chill disappeared, the flavors became markedly more pronounced, as one would expect, so temperature can be used to up or down the intensity of the wood and leather. Drink only after your bored with good champagne and don't mind spending the money. The wine also tastes young so this one can cellar for many years.
This is a lovely and very compelling champagne if you care for efforts with a lot of body and texture. The nose reveals fresh apples and a lot of lime and lemon zest but there is also an elegant tone of light toast and subtly roasted almonds. This is a powerhouse: no Blanc de Blanc I have tasted before has behaved like this... The mousse is vibrant and somewhat edgy, telling the taster about the youth of this effort. Though I think this drinks perfectly right now, especially given some aeration, it will not hurt to save a bottle or two for a few years. Disgorged April 29, 2011.
Champagne Tasting (Waterford): 100% Char with 100% new oak. 36 to 60 months on the lees. Perfumed nose that keeps evolving floral focus, bready and rich. Palate equally floral and sweet. Finish goes on and on. Impressive. Not the typical Champagne but something I enjoy. Probably third time I have had this but the most enjoyable so far.
Disgorged 10 March 2009. Medium yellow color with abundant, fine bead. Aromas of toast, vanilla, apple, and caramel. Palate has a strong ginger component with toasted nuts and caramel joining the ginger, apple, and pear fruit elements. The finish is a bit coarse and medium-long. This could integrate in the future, but seems to be marked (negatively) by the oak treatment, which makes it a coarse, masculine style that I do not prefer. Drink or hold.
Härlig doft. Tropisk frukt och gula äpplen. Nybakat bröd och mandelmassa. Efter ett tag dyker hyacinterna upp. Smaken är ännu bättre än doften. Mycket fyllig utan att bli det minsta klumpig med perfekt avvägd syra och ett härligt långt och torrt slut.
This bottle disgorged in October 2002 and professionally stored until a couple of months ago. Medium straw with a steady stream of medium sized bubbles which faded a touch in glass. A note here about the cork (IDEAL) which is still flexible and mushroom shaped at this point. Some real care and thought has gone into this choice which would be one of the highest quality corks I've seen anywhere on any bottle of wine. The bouquet is relatively simple but powerfully redolent of spice and spice derived compounds. Lightish clove, cinnamon maybe, ginger powder and an oxidative character of window putty. There is a whiff of lemon zest from time to time. On the palate this is medium-bodied but thickly textured and rounded with the initial flavours reflecting those of the palate. The moussse is well integrated, quite cushiony and balances the decent acidity well. Spices dominate the palate and although there is a whiff of sherry occasionally this remains relatively fresh and almost unchanged from the last batch of this I tasted about three years ago. It is persistent and the weight suggests remaining fruit, but I wonder if this has not been stunted by the oak treatment to the point that it will never develop further. Sui generis.
Disgorged October 4, 2007. Initially strong mousse. Complex nose with apples, oranges, golden lemons, nuts, sesame seeds, light toast and a sherry-like cask oxydation, No hyacinth notes anymore. Rich, smooth taste with citrus acidity. Slighty grapefruit/oak-bitter finish. Very chalky mineral aftertaste with obvious fino notes. The bubbles fade quite quickly in the glass, then it drinks like a good maturing white burgundy. Lovely, but it seems to be time to drink up now.
Miscellaneous Notes from France; 11/5/2011-11/11/2011 (Paris and Burgundy): July, 2010 disgorgement. Light color. Active small bubbles. Upon smelling the wine, my first reaction was "My goodness, this wine is so alive!". Citrus, ginger and just a touch of caramel. Medium weight, the flavors are dominated by ginger and then finish with high acidity and crushed stone. Fascinating, riveting wine.
Degorge 2007. Full dark lemon yellow in the glass with nice mousse and bubbles. The attack is cool with apple and lemon as it expands on the palate. Fairly full, well balanced, and easy to drink. Not too yeasty. Seems right now but also young. The finish is wonderful, where the bubbles disappear and the length of the wine makes its mark. Really lovely stuff.
There seems to be some bottle variation. I had the wine earlier this year ( same disgorgement) and loved the wine. This wine had some nice yeast and oxidative aromas, but the wood seemed a little to overbearing to me on the palate..It just seemed out of balance to me. Perhaps because I decanted, but thought the wine could handle it after reading the CT notes.
My first Selosse. This was a pleasant surprise. For a blanc de blanc this is a very rich champagne, but it certainly does not feel too heavy. I really loved the flavors in this which included a hefty dose of fall spices along with what I would call demented apple flavors. It was alll tied together with nice acidity. Although this is a young wine, it does not taste that young to me and I am not sure how this will age in the long run. It doesn't really matter though since it tastes great right now. I can't wait to try the VO and the Substance.
Pale yellow with fine bubbles. Lovely aromas of citrus and apple with a little spice. Lightness of being on the palate with a little yeast and minimal nutty oxidative quality. More spice flavors as it warmed up. Harmonious and delicious.
1st experience with Selosse - Youthful, tightly wound,felt like a spring was going to pop out of the glass - tons of kinetic energy - brioche, yeast, mineralization, slate. Excellent crisp lemon citrus and acidity with a long extremely pleasing finish. A wine that will be remembered. "to new friends"!
Unexpected Lunch (Les Amis - Shaw Centre): Alcohol :: 12% Light golden in color, very bright with very fine beads that slowly flow in the glass that last till the end of the lunch. The nose show lots of white floral scents and pure white fruits that is lightly honey coated with light oxidative notes: nut and yeast across the aromas spectrum. With time, it developed and evolved into more ripe yellow fruits, melon and some green herbs complexity too. I'm amazed of how approachable it was, at least compare to the last bottle. Not fully open for business, but it show good sense of balance between the acid and fruits that carry out by the very fine moose. Not as good punch or tension than the previous bottle, this is slightly loose. Similar to the nose, the flavors spectrum changed from white fruits to yellow fruits with herbs that underpinned by the acidity and mineral backbone. Finish is good but not long, but this is delicious nevertheless, especially paired with the Truffle and Caviar dishes. Buy - Maybe - Yes.
Remarkable nose, reminiscent of a vin jaune, to open. Smoked nuts, hazelnuts, lime meringue all merge together along with a remarkable viscosity and acidity that make this seem like a more complete version of Krug's Grand Cuvee (yes, I know that the blend is totally different)....Superb wine. Disgorged 10/'09
One of the more unusual and most expressive champagnes I have tasted. Yeasty nose- lots of over ripe, fallen apple flavors. The level of oxidized flavor in this was right on the edge of being over the top, and would have been concerning had this wine not been so balanced. Crisply acidic and young- the minerality in this was reminiscent of a top German Riesling. Really special stuff-I can't wait to try some higher level cuvees.
July 2008 dégorgement; mostly a 2002 base. A medium-sized mousse is visible through a medium intense yellow core with a greenish tinge. The nose is medium-plus intense from a medium-sized Burgundy(!) glass. Expansive notes of apply fruit have a slightly oxidative edge to it and are complemented by enormous autolytic expression. Aside from notes of Ritz crackers, toast and dough there are also mossy notes and some green herbs, which reinforces the impression of slight evolution. After 20 minutes in the glass a fresh mushroom note asserts itself.This Champagne is (of course) medium-minus bodied and nervously styled, with pronounced acidity. It is however quite balanced, with pronounced flavour intensity and while slightly monolithic on the mid-palate, some added complexity in the form of aforementioned mushrooms. Said fungi also pop up on the 30 second finish. Don’t get me wrong, this is a young-ish wine which can develop for at least five more years, but it’s a great drink right now. 90 points for this showing and possibly two extra for those with patience and a cold cellar .....TN Mike de Lange
NY Eveís Eve wines: Alcohol :: 12% Disgorged - Nov-2009. Tight, super tight shows yeasty, fresh brioche, melon, touch honey and oxidative style. Very young and tight that, very light palate but with good length, depth and underlying substance to age and show. Decanted for 2.5hrs, the wine is slow gaining better weight and depth when it started to unfold more and display more fruits with aromas of green apple, yeasty, honey and nut. Great freshness with sweet entry, superb lively, structure, very good depth with green apple, red apple and grapefruits, touch of perfume white floral too with underlying sweetness and persistent finish that refuse to let go. painfully young and tight. Very dry and clean with immense purity. A entry Cuvee that can fight a lots of flagship of others producer, this is Selosse. Buy - Yes.
New Year Eve's Eve Dinner (Imperial Treasure Super Peking Duck): Disgorged in December 2009 and decanted for 1-2 hours. Unmistakably a Champagne and a turbo-charged one for that matter. Yeasty and very powerful on the palate. Young as expected and I would love to drink this very aged. Not exactly my "glass of wine" but there's no doubt about its greatness.
Welcoming Salil to Singapore (Imperial Treasure Super Peking Duck, Paragon): Solid stuff as always. Dec 2009 disgorgement, so it was quickly poured into the decanter, sacrificing bubbles for taste. Turned out to be the right decision too - the small pour that Dave took fresh out from the bottle was super tight. 2.5 hours later, and served in proper white wine glasses it showed a deep, deep nose of yeast, bread, rich red apples, earth, white meat and a touch of toast - could almost be a top-class white Burg. The palate showed beautiful balance and defintion, with clean, clear cherry tones and sweet red apples all singing wonderful from the attack. This was at once substantial, deep and lingering, with a deep minerality that gave the champagne such a wonderful depth and intensity. Amazing stuff - amongst the best bottles I have had so far. A good pairing with the truffle noodles, it was unsual, but refreshing to end the meal with a Champagne instead of starting with one.
Disgorged December 2009; decanted over an hour, and really impressive stuff - a seamless combination of rich apple, pear and red fruited flavours accented by freshly-baked brioche, yeast and some marmalade and oxidative elements, and a chalky minerally core beneath. Very rich, but really nicely balanced with bright acids and refreshing effervescence, finishing with tremendous length. Fantastic Champagne.
Medium yellow. More subdued on the nose than previous bottles with chalk and caramel. Bright in the mouth with fresh orange, excellent acidity, moderate dosage and wonderfully creamy feel. A tad more oxidative quality than I've noticed before, which may relate to this being a 2008 disgorgement. Wonderful Champagne, always a great treat.
The Other Great French Blancs: Champagne and Sauternes (Wink Restaurant, Austin, Texas): I would have thought this the front-runner in a group of top Blanc de Blancs, but this was either a bit-off bottle or a “controversial style” bubbly. Some tasters thought it over-ripe and possibly oxidized, others that it was expansive, interesting, even “cool.” It had a straw nose, what one taster described as “unfiltered sake,” along with some cantaloupe, was big and rich, of fruit and botrytis flavors, including cantaloupe and honeydew, lychee, banana, almonds, hazelnut, and, even, brandy. One unimpressed taster found it tasted like grappa at the finish. Those that liked this style loved it, and those that didn’t, well, they let it finish last in this flight. Although this is labeled a brut, it is a brut blanc de blancs as the Initiale is all chardonnay.
I had a cold... But a few comments. The colour was dense. And the nose full body. Could tell by the face of my friends that the flavours were diverse and intense. Drank in a wine glass and could detect some oxidation. Will need to try again when I don't have a cold...
Rich and nutty on the nose with notes of fresh orchard fruits mixing it up with almonds and hazelnuts. Dense in the mouth and behaving a little like a Cote de Beaune white (even mirroring a slight oxidative character). There’s a fine bead and long length of flavour.
26 Mars 2009 - Selosse rules the world of $100+ blanc de blancs. I love this wine; I love his style. This could have stood further time on the cork, but was totally vibrant and delicious. More Selosse champagne, mom. Pleeeeeease...
Tok Hong's 40th (Infuzi, Biopolis): Another first class bottle. Still young, this was disgorged on 6 July 2008, so it really took a bit of time in a white wine glass to open up. Lovely nose showed a whole range of smells that just developed with time, from white flowers, to damp cotton wool, ripe red apples, a little oxidative style at the edges, a bit of white meat, some nuttiness. Very serious, and quite lovely. Palate was really fresh, watering the sides of the mouth with lots of ripe lemon flavours, some preserved limes and slightly oxidative specks again, just hinting of apple cider and muscat juice. Lots of power, plenty of depth, just lacked a little in terms of breadth of flavours across the mid-palate without the benefit of food I thought. I am nitpicking though. This was a really solid Champagne. Amazingly persisitent finish as well, bone dry, and just going on and on and on in the mouth, swirling in gentle circles of lemon zest and zingy acid with little inflections of ferrous mineral. I thought it was darn good when had on its owned, but when the food came, this was just an absolutely incredible pairing with a seared blue-fin tuna dish. Quite, quite perfect really, with the acidity on the wine cutting through the fat of the tuna, and the flavours on both ends just resounding in the mouth. A real treat.
Disgorged on Nov 8, 2007. Decanted 30mn. Stunning nose. More oxidative than the previous bottle. Walnut, mineral and lemon with a light oak touch. As usual very vinous, powerful but elegant thanks to the acidity and its mineral spine. Very long finish. A champagne meant for food.
Disgorged October 2009. Bought from a store with temp of 70 degrees which might be a reason why this bottle was more evolved than I would have anticipated. Color was pure liquid gold. I poured it in both a champagne flute (for the wifey) and in a chard glass (for myself). The bubbles in both glasses were aggressive. We drank this wine over a period of 3 hours. Early on the citric fruit was dominant but in balance with yellow/green fruits. As time passed this champagne become more vinous with butterscotch, yellow/green fruits which were in balance with the minerality of this wine. It went extremely well with the chicken and basmati rice we had for dinner. Actually, my wife who probably has a better palate than I thought this wine went better with food than any champagne she had tried to date. Me on the hand am sold on this producer!!
Lemon/straw yellow color with fine, abundant bead. Aromas of lime, lemon, vanilla bean, and a hint of custard. On the palate, the oak shows with vanilla bean and hints of nutmeg. The lemon-lime fruit is joined by yellow and green apple with a stony quality below and some of the sweeter graham-like notes I associate with Oger. Yellow flowers also complement the palate. the finish is medium-long. At this point, the wine is not fully integrated and shows a clash between the chardonnay fruit and the oak influence. The fruit material here is impressive and this should improve in the bottle. Disgorged 10 March 2009. Hold.
Light gold color. Very lively mousse with fine bubbles. Aromas of pears, hazelnut, baked bread and apples. Rich, highly extracted fruit in the mouth with great structure, depth and length. Actually a little tight at first but opened up after decanting and about 30 minutes of air. Complex and pure, this is a truly unique Champagne that both challenges the senses and is delicious to drink. Still very young.
Well, we found it on a list for a great price so what choice did we have but to drink it again?!? February, 2009 disgorgement. Again, so full of life, lightness, and flavor. This was only slightly different from the previous bottle in showing a little less citrus and being more creamy. Superb.
Great showing. Laser like profile, powderish lime, iodine, anis, yet full body. Wow, one can't get over this huge profile. Fantastic, tiny yet powerful bubbles and delicious pairing with russian caviar.
Faintly oxidative aromatics of fresh bread, butterscotch, baked apple and toasted nuts but in the mouth it's incredibly fresh, streamlined and elegant with bright effervescence, rich white fruited and baked apple flavours over minerals and yeasty elements with really good acidity keeping it very precise. Lovely.
Med Initale gäller, lagra ett par år och den här flaskan är inget undantag. Färgen har börjat bli lite mörkare, blommor , friska äpplen och citrus i doften men också lite nötter och honung. Lite vek mousse men inget som stör. Lång eftersmak. Kan lagras ytterligare men om jag hade några i källaren vet jag inte om jag skulle ha tålamod
The color insists that the wine will be a warm and generous flavor. The scent gives away the concentration of the chardonay. From beginning to finish on the pallet the wine is round but remains light on it's feet. It fills your mouth with a very elegant, warm and intense flavor of the chardonay lifted by the yeast. The wine is not only an expression of the excellence of the fruit but the extraordinary capability of the producer.
Lyfter verkligen med ett par år på nacken. Blomdoften känns direk, vinteräpplen, något citrus, finns även en del nötter och choklad, Mognadstoner i smaken, krämig textur vilken ger lite associationer till grädde. Växer under kvällen. Bra syra. Kan ligga ett gäng år till och gotta till sig.
i didn't check the disgorgement, but i'll presume the same as my last note, since the same person brought it to this tasting, too. however...this bottle was not in the same class as the previously tasted...by far. this seemed somewhat muted, oxidized (i know!), with almost no bubbles/mousse. i'll call it listless. bummer!
Very mineral and winey, tastes like 2000 Chablis. Lean but good fruit, slightly oxidated/mature in its style. Definitely best with food, preferably oysters or shellfish. Excellent stuff but best with a top meal.
Wow, it really took a long time for this beauty to open up despite it's age. This wine has spent more than 7 years in the bottle after degorgement (29 Octobre 2002). Definitely a nice way to open up the celebrations for the New Year.... N.B. Bottle label says Brut but the outer package suggests Initiale. Mons. Selosse must have had a larger inventory of "old" bottle labels than cardboard boxes back in 2003.
Disgorged March, 2009. Perfume fills the room. Red berry, citrus, yeast. Dynamic and vibrant yet with some creaminess as well. Dosage seemed lower than a bottle we had that was disgorged a few years ago. Fabulous, exciting wine to smell and taste. Others might prefer a little more age on this, but it is so good now, why wait?
This is not a champagne is a poetry,fabulous probably one of the best champagne nobn vintage I have ever tried. Open leave it breath for few minutes1/2 an hour,smell is extraordinary the taste is a mix of fantastic flavour long lasting Do not miss it.
February '08 disgorgement. Yeast and lilies on nose. Great mouthfeel and acidity. Butter, strawberry, coconut and tangerine on palate with long mineral finish. Preferred to both the Rose and Substance which I found to be too oxidative.
Disgorged February 17, 2009. Normally I'd recommend this wine be layed down for at least a few years in the cellar but Brad Baker relayed this recent disgorgement is drinking really well early on so I decided to open a bottle.
Light yellow to yellow color in the glass, clear hue throughout with light, steady and fine beading. Absolutely stunning nose of cinnamon, potpourri, mixed fruits and a bit of earthiness. Full flavors of yellow pears, yellow apples and a dash of sherry on the medium to long finish. Bright acidity, full bodied. Drink now then lay down for the medium term.
Lunch at Goto. 2008 disgorgement. This lacked a bit of the weight of the last bottle I tried, which had the benefit of a year or so more bottle-age after disgorgement. Still, a very serious and seriously good Champagne, went pretty well with most of the Japanese Kaiseki menu as well. Golden yellow colour. Tiny bubbles, but very, steady, gently persistent bead. Just gorgeous on the nose. Very expressive, with pinpricks of incense, flowers and spice dotted a whole ton of steely, slatey mineral and dry earth. With time, bready, yeasty notes, along with red apples, a touch of sour cherries and ripe lemons came out. A bit clenched on the palate at first, but it really fanned out like the nose with some time to show ripe lemons, red apples slightly browning, and whole layers of minerally flavour undergirding the whole palate. Nice feel in the mouth too - creamy, moussy and beautifully textured, with superb fresh balance guiding the wine into a long, sliding fnish that just glided across the palate into a longish tail of mineral and yeast. 92-93 at the moment. Needs some time.
Medium gold color; This bottle was not as good as previous bottles- it seemed low acid and rather sweet on the finish. May 2006 disgorgement. Interesting bottle variation with this one - all were from the same disgorgement.
Mar 09 disgorgement. A blast of sour pears & plums with a hint of oxidation and a finish of a GC Chablis with bubbles -lots of structure and complexity, great tension. Chewy and fairly acidic unique and intriguing, not cheap but very tasty.
Wow! This is my first Selosse and hopefully not my last. Just incedibly elegant and balanced with the most delicate bead I can remember. Mayabe DP had that and I just was not paying attention. Apples/Pears and some bread/brioche but all in balance and neither too sweet/nor too acidic and no fade to the flavors, just chiselled in place perfectly until the end of the bottle. I just wish it were cheaper.
Color: Golden yellow(varm). Nose: First bit of dark bread(only first serving) after a little tic. in the glass fresh green apples and pears. Mousse: Tiny elegant bobbles(stayed liked that thru the whole bottle). Taste: Complex, fresh green apples and pears - long after taste yummi !
Goodbye tasting for Michael (Michaels appartment): Disgorged 10/2008. Light yellow color. Intense aromas of apple juice, yellow plums, caramel, roasted oak, wheat bread and a bit of sherry flor-yeast. On the palate it is very primary at first, with loads of fat yellow plums and lemon soda. Buttery and caramel notes on the midpalate before the almond bitterness on the finish. Very nice mousse and lively, refreshing acidity. Overall great experience.
Intense and yeasty nose with hint of flor (sherry), green apple and marzipan. The bubbles are fine and elegant and although it is a little bit restrictive it does show yeast and green apple with a burning acidity. A decent length with some almonds and plums in the end but also a little bit iron coming forward. Was a little confunded by this but I really enjoyed it. Would definately have been better given more time in the glas.
Grower's Champagne, Grand Cru Burg and Grosses Gewach Riesling (Artisan Cellars, Palais Renaisance / Jade Palace, Forum Galleria): Just gorgeous. Beautiful nose, extremely unique, with subtle hints of white musk, violets and lavender and a touch of fragrant soap suds - almost like walking through a Body Shop outlet, but all very restrained and controlled. Underneath the perfumed scents, there was tons of depth, with sour plum, some squid ink (I did say unique!), some meaty, chicken-like flavours, minerally limestone, earth and oyster shell. A touch Chablis-like in this aspect. Lots of hidden depth on the palate too. A bit tight when it started, but certainly round and full, with lots of power already evident. With time, flavours of apple, more musk and flowers - rose I thought - came through, and more umami chicken meat tones. I found this to be a very complete wine, with a lovely balance between freshness and weight, and between fruity and savoury characters, and a seamless feel from the nose to the palate and into the beautiful finish that had an almost salty savouriness paired with dry, minerally tones. Very addictive - I could easily down a bottle of this by myself over a nice meal.
My rating is lower than what i would have given it the first time (94). Disapointment due to partly my own mistake (served to chilled), we still had some Pierre Peter N.V. in the other glass, so we gave it time and waited. Color: Golden, Mousse tight and fine. Nose: first oaky ( and i had been looking so much forward to the explosion of fresh apples and pears, that i got first time i tasted this baby), it was not and explosion, but nearly on the second glass and rest of bottle. Taste: complex and MANY inputs, more fullbody than others champagne i tasted, dont think there is much food it would not go with... I am sorry for the low rating(and this way to long note...), when this is at its best i only think (so far from what i have tryed) this N.V. is overcomed by Krug Grand Cuvée! But this time disapointed. (Disgored jan.18, 2008) and for the record bourght this 10 days after the first i tasted - in same wine store, so i reckon same disgored, but lost note on that consumption).
Disgorged October 24, 2006. Light yellow. What a kaleidoscopic nose! Wild and unrestrained with fresh cut apple, orange, vanilla custard and spice. Very lively in the mouth with similar flavors and a touch of caramel. It does have moderate sweetness, which surprised me but worked well in terms of overall balance. The first Selosse I have tried and one of the most vibrant, memorable Champagnes I have ever had. This wine is absolutely alive; there is no better way to describe it.
Pale gold with super fine mousse. Minerals, flowers, some orange/marmalade and a faint touch of bread on the nose. Apple, general citrus - with grapefruit finish, minerals, with a slight touch of caramel on the palate. YUM! This was a very very nice bottle of champagne -- light yet powerful and intense. This disappeared in a flash.
EWG does Northern Rhones (Conrad's Abode): Definitely towards the leaner mineral styled Champagnes this displayed typical BdB characteristics especially after some air. Complex nose showing some buttered bread and an oxidative note later on. Clean elegant palate with lots of acidity and some minerals that really picked up some complexity with air. Now I see what all the talk is about.
G6 (Rick): Golden yellow hue. Fresh floral nose of tropical fruit with aromas of freshly baked bread. Tastes of honeydew melon, apple and caramel. Nice minerality. Perfect balance. A very delicate wine with an expansive finish that is extremely complex and elegant. What a beautiful wine. My personal WOTN and a candidate for the best Champagne I've tasted this year. Disgorged 24 Oct 2006.
Top of the cuvee tasting and beat the crap out of all the others. Only one i really remembered - not because the other champagnes was bad - it's just that this one was so much better! It could even win ind a vintage-tasting...
Worldwide Grenache (Boka - Chicago): Complex aromatics. Pears, biscuits and dough with a savory character. Lifted palate with a long finish. Delicious and remarkable for its decidedly savory, yet fresh character.
Wow. This is an awesome champagne and different from the majority of the other champagne. Disgorged in July 2007. Decanted for 30mn. Powerful nose, very complex and mineral, some wood (sometimes reminded me of a good cognac). Full body, high acidity, fine bubbles, as complex on the palate as on the nose. A lot is going on there: white chocolate, citrus, apple notes, nuttiness, yeasty and a loooong finish....I could drink this every day of my life!
All the things you hear about Anselm Selosse's wine are true. Great purity and balance. Beautiful minerality. Hints of oak, especially on the nose. A remarkable ethereal quality in the mouthfeel on the finish. Complex wine, but with bubbles and nuance. This strikes me as the kind of wine that benefits from a longer relationship. The time you spend with her, the more interesting she becomes. But she isn't at all a cheap date.
Disgorged October 5, 2006. Colour is brass or perhaps sand gold metallic courtesy of Volvo Cars. A sniff, and ho ho ho, it smells like christmas! Lovely bread yeast aromas, red winter apples, orange and mandarine peels, hyacinths, walnuts, nougat and an expertly judged amount of sherry-like oxidation. The mousse is very lively when pouring, but in the mouth it's very soft and pleasant - integrated into the rich fruit with is completely dry, very apetizing. Yet this cuvée is Brut, not Extra. Delicious oxidative aromas like jura or burgundy, or iron-rich unpasteurized apple juice starting to ferment, or perhaps cider vinegar. At the same time we get intense citrus like blood oranges, notable on the back of the palate, together with loads of minerals. This is just soo good - pure health and happiness potion! Note to self: stay away from the ones that were disgorged in October 2007.
What a wonderful wine. It had such remarkably clean lines; I kept waiting for some sharp edge of something (sweetness, astringency), but nothing was out of place. Still pretty young, it nevertheless showed great balance and had a nice cut to it. The fruit was quite pure and the flavors nicely delineated with a touch of yeastiness on the nose that I enjoyed. It lacked some of the nuanced breadth of vintage Champagne, but this was certainly one of the best NV's that I've tried.
A nose unlike any other in Champagne. Very energetic/vibrant, like a genie escaping from a bottle - you know you're in for a treat. For a 2006 disgorgement, it seemed very mature with a few oxidative notes that added complexity, including the requisite graham cracker/brown sugar profile. But this was so much more than that. The aromas and fruit just take hold of you.
Light yellow. Massive mousse. Nice nose of roasted wheat, fresh pear and apple juice, vanilla, and some slightly oxidized notes. Tastewise intense and seducing, fresh and pure yet unmistakeable Selosse. Very nice.
Bacchus blindtasting (Finn's appartment): Disgorged 10/2007. Light golden yellow color. Delicious nose of grape, green and red apples, freshly baked ryebread and a fragile vanila frame. More green apples and grape in the mouth, very tight and for the moment leaving only little room for the fragile notes of yeast and ryebread. A sweet note of vanila softens the finish just a little bit. The bubbles hangs long on the palate, and together with the vanila note on the finish leaves a creamy note of caramel just at the end. Very lively acidity and good lenght. Cellar it for a while, it is too tight at the moment.
Drunk at home while the Steak and ale pie was cooking. pale lemon color with tight little bubbles. bone dry with very lively bubbles in the mouth. very piercing long finish. i enjoy the selosse champers as they seem to me to be very pure expressions of champagne
Disgorged 10/2006. A powerful nose with honey notes leading into a palate of marzipan and golden apple flavors. This had a very creamy mouthfeel. Slight mousse with small bubbles that dissipated fairly quickly. Very different and rather good. An intellectual champagne if there is such a thing. It continued to change in the glass - the best drink was the last one at a slightly warmer temperature.
Champagne-brunch and extras (Terkels appartment): Disgorged 10/2006. Light golden color with a youthfull hue. Amazingly complex and concentrated nose with green apples, roasted oak, and subtle notes of something between herbs and licorise. Long taste in the mouth, with great fine bubbles that roll slowly over the palate and intense, fat fruit. The finish is a fat, roasted sweetness and smoke that lingers forever. This is a wine with a great complexity and personality, I'm stunned.
PC Bottle Disgorged October 2006. Vibrant complex nose. This is a serious weighty wine. Lots of earthy, blood orange, hay and pineapple fruits in the nose. Broad mouth filling and expansive on the palate. No sweetness, but sweeter than the ultra low dosage would suggest. Oak notes notable with toastiness and oxidative style, big wine. Neat stuff.
this one had been disgorged in Apr 2005 and 2 years seems to be a soft spot for this champagne. It was hitting on all cylinders and it's simply one of the very best non-vintage champagnes out there. It's impossible not to be captivated by the nose, and the mouthfeel is just superb, an incredible combination of fat, power but also very delicate bubbles.
Its hard to find information about Anselme Selosse. His wines are fermented and aged in Barriques and are considered amoung the finest in Champagne. His Champagnes are all Blanc de Blancs. Malo?? Not sure. He recommends decanting. This Champagne was disgorged on Oct 24, 2006. The appearance was a light yellow with very tiny bubbles. Over time, the bubbles appeared to all but disappear in the glass leaving this wine looking like a white burgundy. On the nose it was fresh, slight hints of oak were evident, hints of alcohol and some yeast. On the palate, the bubbles were fine and delicate but persistent and fresh. Tastes like its a low dosage Champagne, with hints of yellow apple and yeast. The finish is yeasty, "sticky/starchy" with a long fresh finish. Good acidity and great length. Reminded me quite a bit of Louis Roederer's Champagnes with slight hints of oak. I think this Champagne needs a few years in the cellars to achieve its full potential.
Disgorged October 5, 2006. Original, exciting, special - a nose like no other in champagne, but very Selosse. Yeasty, leesy, nutty oak cask profile with slightly oxidized fruit. This reminds us of Jura, Fino and Burgundy. Still young, so be patient for a couple of years.
Burg OL in Antwerp (t'Fornuis, Antwerp): Typical showing for this wine: oxidised style (green apple), yeast, fresh nose, a bit of spices, good presence in the mouth and adequate finish. Certainly one of the best "basic" NV champagnes.