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2/19/2022 - fc1910 wrote: 87 Points
Next halve, pleeeease!
Fine bread crest nose, chalk, pome fruit,
the palate clean and fresh, no bloody young, a freshness that could wake the dead!
limy, fresh, zesty flow, but a very good apetizer, very goo finish, a very good bottle and style as an entry level champagne, from normal bottle or Mag would recommend more cellar time, *(*+?), around 87- 89?
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1/27/2022 - fc1910 Likes this wine: 88 Points
Purchased some 36 halves from origin recently, one dozen of this one,
what a nose, brioche, fine lively Brioche is entering my delighted nose,
some nutty aromas though, slightly yellow fruit, chalk,
the palate with real freshness, light but persistent rollling over the mid palate, good balance, limy flow, a very good entry level champagne, recommended! *(*+)
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11/13/2021 - Orange Tsian wrote: 87 Points
香气带有些许绵密感,除去熟苹果、桃子之外,还有些很甜的香蕉、蜜瓜和玉米乳味,且也多黄油和面包味,不够透亮。入口气泡较多,略带扎口感,酸度软。氧化苹果味和酵母味很重,出现些复杂度,但少了清爽感。87/100
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7/22/2021 - Benoit Hardy wrote: 88 Points
Brioche and autolytic nose.
Fresh mouth with a fine bubble. It is a consensual but pleasant Champagne, with citrus aromas and a perceptible dosage for those used to extra brut, which gives it a certain comfort. Chalky finish with good length.
A Champagne that does the job.
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5/2/2021 - thesternowl wrote: 90 Points
Popped and poured. Deep straw color with a persistent mousse. On the nose, this Champagne has autolytic and oxidative notes of almond breakfast croissants and marzipan with lemon curd. That palate is quite rich with citrus and nuts. I must admit that all of my previous experiences with Duval Leroy has been with the standard blue label Brut NV which does not carry the Premier Cru designation so take the following comments with a grain of salt. Based off the color, flavor profile, and the fact that cork did not expand after being extracted, I am left to wonder if this wine has seen some years of age. Unfortunately, there is no disgorgement data to be found and the date code is all gibberish to me. Regardless, a perfectly nice bottle of Champagne if you like those more oxidative qualities.
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