An extraordinary bottle of champagne that is still fresh and vibrant with a fine mousse and delicious aged flavors. Very fine with a complex finish that shows classic sherry notes along with hints of orange rind, chalk minerals and caramel. This got better and better in the glass and I simply could not stop drinking it. What complexity and elegance on the finish. At Rarities, Cafe Boulud.
Creme brulee, citrus peel, and floral notes. A well noted sherry-ness. Smooth and silky, everything quite rounded in the mouth. A steeliness in the initial backpalate that wears off. More subdued acidity than my last bottle. Overall, just excellent.
Vilken underbart mognad champagne. I doften mogna bakade gula äpplen, nougat, rostade mandlar, brioche, mineraler och nästan lite örter. Otroligt fin mousse och väldigt elegant och balanserad. Efter en stund kom det en helt otroligt fin och lång eftersmak med både syra och söt nougat.
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(Roederer Cristal) Dinner started with a couple of less spectacular than usual Cristals. The 1979 Roederer Cristal had a grassy nose with white n yellow sugared fruit. It was a bit Dom-ish and Oeno-ish which is not the usual Cristal style. Still excellent, this is usually superior (94).
(Louis Roederer Cristal) A 1979 Louis Roederer Cristal snuck in there, and I was glad it did. This bottle had only one owner its entire life pre-Paulee, and it showed. It was racy, long and zippy with fine butterscotch flavors, still a youthful personality (96).
(Louis Roederer Cristal) A perfect magnum of 1979 Louis Roederer Cristal snuck in right before Midnight. Aromas of sweet golden corn and yellow straw combined with ‘creamsicle’ ones, per Dapper Dave. It was elegant yet powerful, absolutely sizzling on the palate with its racy acidity and expressive bubbles. Creamy and somehow integrated despite all that fizz, the 1979 was another example of why Cristal is not just a name (96+M).
(Louis Roederer Cristal) There were three more ‘79s to go, though, and they were three of Champagne’s finest. The 1979 Louis Roederer Cristal was distinctively Cris. It was very bready, with fine, sweet vanilla wafer, smoke, orange rind and crème brulee aromas in the nose. The palate was rich and heady with a sweet, oily core and an aggressive ‘burnt’ edge in the mouth. Very full-bodied, this ’79 was quite wild on the palate, sporting earth and weed flavors, but they were balanced by pleasing caramel, sweet margarine and yellow corn ones. Bruce hailed it as ‘great and staggering.’ There was a hint of celery, veggie goodness here. At first, the Cristal was all over the place, almost too complex, or as Todd put it, ‘a little furry.’ It really rounded out with some time in the glass, its sweetness reined itself in, and it got oily, kinky and sexy, three of my favorite things when they are enjoyed simultaneously
(Roederer Cristal) The 1979 Roederer Cristal was a classic. The nose oozed greatness. Clean and pure, it was full of butter, scotch, butterscotch (yes all three!) and grain aromas, with a pinch of flower in a gourmet soap way. The palate was fresh and zippy, still young and mineral-driven
(Roederer Cristal) The third Champagne in this starter flight was incredibly fresh and pungent with fantastic anise, bread and cream aromas. By far the freshest of the trio, there were still loads of acidity here; this was an infant next to the first two. Its flavors were taut and lemony; its finish stony and its acidity longer than a day with the in-laws. Bruce gleefully hailed the 1979 Louis Roederer Cristal as Champagne of the vintage. It was tough to argue
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