2nd time I have had this but with different disgorgements (this was 4/12). Opened by Allred. Really like this grower producer. Probably the best producer in the Aube. This is one of his 3 basic brut champagnes and is usually a blend of 3 vintages. 100% Pinot Noir. Notes of toast, yeast, nectarine and bing cherry. Moderate bead with some tartness on the finish. 90 points.
Yellow color with aromas of dough, apple and clay adding hints of ginger and pear. Fine bead with good acidity and flavors of citrus, cherry and stone. Paired nicely with shredded Berkshire pork shoulder gỏi cuốn.
Drank next to a Blanc de blanc from 2000 with two of the starters on the new years eve dinner. The starters we had with the Champagne were: 1. Fried Scallops served with collard, roasted onions and a sauce of lemon butter. 2. Gratinated lobster (mushrooms and sweet sherry sauce)
The subtle color from the Pinot noir grape was visuable when compared with the Blanc de blanc. The nose was not as strong as the Blanc de blanc, but it had a long after taste on the tounge. It was also a bit sweet on the tounge which was very good together with the gratinated lobster.
Nice bargain which will mature with a few more years in the cellar!
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