Wow this was fun. This magnum was (on purpose) matured in room temperature for 8 years. Served blind to champagne nerds. The nose was great with mature tones of coffee but still some decent fruit. I Heard guesses on 90's vintage prestige champagne. Myself I would have guessed a 1990 Dom Perignon. So my experiment of fast aging NV champagne on magnum worked. Try it.
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NobleRottersSydney - Christmas Lunch 2011 (David's place): Developing, slightly cheesy nose. The palate has plenty of yeasty, biscuit flavours; seems rather chardonnay-ish. Medium-sized bubbles, not especially fine in texture; there’s some length to the finish, but it’s a little disappointing considering this is the ‘reserve’ bottling. Fair.
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7/18/2016 - robertek wrote: 94 Points
Wow this was fun. This magnum was (on purpose) matured in room temperature for 8 years. Served blind to champagne nerds. The nose was great with mature tones of coffee but still some decent fruit. I Heard guesses on 90's vintage prestige champagne. Myself I would have guessed a 1990 Dom Perignon. So my experiment of fast aging NV champagne on magnum worked. Try it.
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12/9/2011 - graemeg wrote:
NobleRottersSydney - Christmas Lunch 2011 (David's place): Developing, slightly cheesy nose. The palate has plenty of yeasty, biscuit flavours; seems rather chardonnay-ish. Medium-sized bubbles, not especially fine in texture; there’s some length to the finish, but it’s a little disappointing considering this is the ‘reserve’ bottling. Fair.
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