Sweet, there is acidity, but predominantly it tastes sweet (Dosage 45g). Citrus, candy floss, low complexity. Not sure where I would use this product, may be to mix into a summer party bowl? But then again, it is too expensive for this, Prosecco will do. Stand alone, this Champagne it does not remotely have the complexity and sappyness of a Riesling Spätlese or Chenin Moelleux for example. So, why bother then with a drink that has 800 kcal/l, twice as much as Coke.
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Pale lemon color. Biscuit, brioche, bread dough with juicy-ripe peach, honey, sugar-poached pear, dried apple, and a little candied lemon peel and candied ginger. Medium-Sweet. M alcohol. M+ intensity. M+ body. M+ acid. M+ finish. Enjoyable on its own, and would pair very nicely with a lightly sweet dessert. Per the producer, "Traditional proportions: 40-45% Pinot Noir, 30-35% Meunier, 20-25% Chardonnay. 30-45% reserve wines. Minimum 3-year aging in Crayères. Dosage of 45 g/L." Very good.
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Auf dem Flohmarkt geschossen - schön reif - dazu 100 Gramm Versanddosage :-) - auf Eis mit Minze aus dem eigenen Garten - toller welcomedrink als Crowdpleaser
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Bienvenue a Champagne; 4/20/2023-4/29/2023 (Les Crayeres, various restaurants, Les Avises and a many wonderful producers): Funny to see my old friend. Once upon a time this was my favorite champagne. I liked the sweetness that it has and the bubbles and while obviously wine tastes evolve there’s a soft spot for this one which is about where I started when I started drinking champagne (before I thought of champagne as a ‘real wine’). The surprise for me with this was the pairing between this and the dessert. It was actually almost perfect. I have often paired more dry champagnes with the sweet desserts but there is something to be said for having the sweetness in the wine match the sweetness in the dessert. Perfect pairing.
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(NV Cliquot Demi-Sec) #3; VaynerPAZZZ; COLOR-golden; NOSE-almond paste and cookie dough; PALATE-nice sweetness; reminds me of those sugared lemon wedge candies; a little baked bread as well; AFTER LUCKY CHARMS: good acid on the back-end; this is a little awkward; WS-88; GV-87/88
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4/21/2024 - Collector1855 wrote: 84 Points
Sweet, there is acidity, but predominantly it tastes sweet (Dosage 45g). Citrus, candy floss, low complexity. Not sure where I would use this product, may be to mix into a summer party bowl? But then again, it is too expensive for this, Prosecco will do. Stand alone, this Champagne it does not remotely have the complexity and sappyness of a Riesling Spätlese or Chenin Moelleux for example. So, why bother then with a drink that has 800 kcal/l, twice as much as Coke.
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1/7/2024 - ngulra Likes this wine:
Nice
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1/2/2024 - BottleScholar Likes this wine:
Pale lemon color. Biscuit, brioche, bread dough with juicy-ripe peach, honey, sugar-poached pear, dried apple, and a little candied lemon peel and candied ginger. Medium-Sweet. M alcohol. M+ intensity. M+ body. M+ acid. M+ finish. Enjoyable on its own, and would pair very nicely with a lightly sweet dessert. Per the producer, "Traditional proportions: 40-45% Pinot Noir, 30-35% Meunier, 20-25% Chardonnay. 30-45% reserve wines. Minimum 3-year aging in Crayères. Dosage of 45 g/L." Very good.
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7/4/2023 - Alex Barbera wrote: 88 Points
Auf dem Flohmarkt geschossen - schön reif - dazu 100 Gramm Versanddosage :-) - auf Eis mit Minze aus dem eigenen Garten - toller welcomedrink als Crowdpleaser
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4/24/2023 - MC2 Wines wrote:
Bienvenue a Champagne; 4/20/2023-4/29/2023 (Les Crayeres, various restaurants, Les Avises and a many wonderful producers): Funny to see my old friend. Once upon a time this was my favorite champagne. I liked the sweetness that it has and the bubbles and while obviously wine tastes evolve there’s a soft spot for this one which is about where I started when I started drinking champagne (before I thought of champagne as a ‘real wine’). The surprise for me with this was the pairing between this and the dessert. It was actually almost perfect. I have often paired more dry champagnes with the sweet desserts but there is something to be said for having the sweetness in the wine match the sweetness in the dessert. Perfect pairing.
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