John's Birthday Degustation Dinner (Hippopotamus Restaurant, Museum Hotel, Wellington, New Zealand): Drunk directly after the 2002 Pol, this was by far, the more involving experience. While very much in the same house style, this bottle was far fresher, with brilliant definition and a clear inner core of structure that adds lift and life to the yeasty and toasty aromas and flavors. While there is bottle age character, this came across as young and with the ability to grow in nuance and stature as it ages. I would love to try this out of a magnum. A brilliant 2002.
Had along side among others Krug 2000, Krug GC and Comtes 2004 and this was the weakest showing. Seemed shut down on the nose, revealing only slight notes of toasted nuts, freshly baked rye bred and apple stew. On the palate it is a full bodied champagne with a decent lenght. Lovely mousse and balance saves it. This is for cellaring as it seems to have a lot of potential burried deep somewhere. 91 for now
OMG, this is too young to my taste. I've been abducted by all these CT TNs ...damned. Everything is here but who cares? Aromas of brioche, citrius, minerals and apples. Delicious but all is depending on the nose. Palate isn't ready, acid and shortie yet creamy and rich. Full of identity and depth but it is very clear to me that the best is yet to come. Next bottle for next 2026. Pairing bluefish with orange, croissant with mortadella and rissoto with bianchetta truffle.
Por Dios, esto está demasiado verde para mi gusto. He sido andy ido por todas esas notas del CT. Hay que ...fastidiarse. Cada elemento está ahí pero ¿a quién le importa? Aromas a panadería, mantequilla, cítricos, minerales y manzanas. Deliciosa pero casi todo se basa en la nariz. La boca no está lista, ácida y corta aunque cremosa y abundante. Con identidad y profundidad pero queda claro que lo mejor está por llegar. Mi siguiente botella para el próximo 2026. Acompañando una caballa con naranja, un cruasán con mortadela Tavola y un rissoto con bianchetto.
2002 Champagne and Burgundy dinner with Eric (Chez Billy Sud - Washington DC): Much denser and riper than the CdC. Riche yellow pit fruit, also red fruits, honey and sweet spices. I didn’t notice much mineral presence. Fine mousse, sweet and sour yellow fruit driven palate impression, bright acidity and sweet deeply toned finish. This is a very rich and dense champagne. Not as good as the last bottle but still really nice.
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