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 Vintage2008 Label 1 of 22 
TypeWhite - Sparkling
ProducerChartogne-Taillet (web)
VarietyChardonnay
DesignationBlanc de Blancs
VineyardHeurtebise
CountryFrance
RegionChampagne
SubRegionn/a
AppellationChampagne

Drinking Windows and Values
Drinking window: Drink between 2016 and 2024 (based on 20 user opinions)
Wine Market Journal quarterly auction price: See Chartogne Taillet Brut Cuvee Heurtebise on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 50 notes) - hiding notes with no text

 Tasted by chablis28 on 11/17/2023 & rated 92 points: Tom's Champagne at our Nov Old Guys Lunch held at Leo's club. Flighted w/ Jim's racy 07 L. Aubry Le Nombre d'Or Sablé BdB Brut Campanae Veteres Vites. This was a more fully figured Adelle to Jim's Norah Jones with plenty of fruit and gusto. I enjoyed both but this a bit more. (529 views)
 Tasted by gilrbo on 6/3/2023: Bubbles are starting to fade, color is getting deeper, aromas and flavors getting more evolved and the texture silkier. Drinking wonderfully now, but I don't think it has many more years ahead. (533 views)
 Tasted by MC2 Wines on 7/7/2022: Celebrating a birthday (Seasons 52): A definite treat to get to try and one of the wines I was most excited about. This is still drinking quite young. Very bright. Lots of vanilla and a white flowers and generally just very enjoyable. Long life ahead. (1580 views)
 Tasted by LW31 on 2/23/2022: Super. Chiseled, elegant, quite pure. Drinking beautifully tonight, not a note out of place. Perhaps was expecting just a touch more weight and depth, but no matter this is supremely elegant champagne. (1400 views)
 Tasted by french16 on 4/11/2021: Drinking extremly well. Racy but almost full body, some spices and white chocolate and ginger notes,chalky, lemon. Noble bitters on the finish. (1800 views)
 Tasted by Hugo Lanteigne on 10/8/2019 & rated 93 points: Sans notes. Un champagne à la bulle fine, ample et frais, avec des arômes minéraux, brioché et légèrement oxydative. Très beau, vraiment. (2285 views)
 Tasted by AV2012 on 9/17/2019 & rated 88 points: Mild, round, tart finish. Lovely. (2100 views)
 Tasted by WineTally on 7/1/2019: 100% Chardonnay
from 35-year-old vines on calcareous, sandy soil.
2008 based, fermented in stainless steel tank and aged 5 years on lees.
Disgorged 9/2013
12% Abv
Proprietor/Winemaker: Alexandre Chartogne

A(ccuray)=2: Med yellow/gold. Smoky, toasty, fine mousse, little perlage.
B(alance)=2: Compact components with firm acid structure.
C(omplexity)=2: Candied apple, brioche, chalky minerality.
D(epth)=2: Intense mouthfeel. Full palate and average finish.

Wine Tally Score [2,2,2,2]= 8/10

Leesy and toasty style further enhanced by bottle age.

For story-telling label graphics, see:
[https://www.facebook.com/WineTally/]
[https://www.instagram.com/WineTally/]
For video explanation (in 8 languages), see
Wine Tally on [https://www.youtube.com] (1934 views)
 Tasted by eoinhharkins on 11/10/2018 & rated 93 points: Fantastic rich nose of baked apple, spice and brioche, really amazing texture with pin point mousse, loads of acidity generous fruit and and long finish (2038 views)
 Tasted by jnewman77 on 3/21/2018: This was delicious; disgorged 2014; nose has lemon, stones, floral notes, lees, baking bread; palate has lovely depth and great energy. Excellent (2343 views)
 Tasted by Seth Rosenberg on 12/11/2017 & rated 95 points: Super spicy and bright on the nose. Stony. Powdered stones. Really powerful. Minerals The palate is big and spicy. Huge and driven. Lemon mint spice ginger. Great. Love this wine. Nose - 5.5/6, Palate - 5.5/6, Finish - 5/6, Je ne Sais Quoi - 1.5/2 = 17.5/20. (2842 views)
 Tasted by christyler on 9/8/2017: Not a great showing. Didn't have the cut and acidity I hope for in good blanc de blanc champagnes. The mid palate and finish were also a little short. (2396 views)
 Tasted by Frank Murray III on 8/19/2017: Grower/Producer Bubbly Event (Todd Frenchie's Place): Dosage-5 g/l. Served blind. This poured frothy. Lemon, yeasty, yellow apple, toasty. (2965 views)
 Tasted by salil on 1/28/2017 & rated 93 points: Excess: Awesome wine. Powerful, layered, and very long with an array of ripe citrus and pear fruit accented by fresh baked biscuit, vanilla cream, and bright floral and mineral notes that keep emerging with more air. It's a rich, powerful wine, but the acids give this a remarkable sense of lightness and focus on the palate, and it finishes with impressive length. (3799 views)
 Tasted by JOsgood on 10/22/2016: Really good stuff. Young and will improve with some time in the cellar. Dry and complex. This delivered the goods. (2872 views)
 Tasted by acyso on 9/15/2016 & rated 90 points: 2008 Champagne at Oyster Bah (Chicago, IL): Disgorged June 2014. There's a touch of nuttiness on this bottle, which is surprising, given my experience with this wine half a year ago. This was clearly an advanced bottle (not too surprising, given where I managed to find it), but it had advanced quite nicely. In fact, I'd guess that this was a good approximation of where this wine would be headed. Despite a bit of those nutty and oxidative tones, there is still lots of fresh acidity on the palate, coupled with some really zippy minerality. There's a bit of very ripe apple on the palate as well. A bit disappointing given my previous experience, but still good. (3710 views)
 Tasted by Rieslingfan on 9/2/2016: Fresh, precise, and with a very long finish. This is still showing a bit of youthful yeastiness, while also adding a toasty element on the finish that adds breadth to the wine. Really good with lobster and corn on the cob. (2819 views)
 Tasted by Seth Rosenberg on 8/5/2016 & rated 93 points: Whoa ... this is a monster. The nose is a battering ram of ginger, minerals, some crisp apple/pear, stones, and yeast. It's spicy and wild - really potent. The palate is similar with some lemon flavors and manifestation of the killer acidity. The mousse is aggressive and full. The finish is long and wicked. This is a bit brutish on the palate and unfocused, despite the acidity, but still excellent. Nose - 5/6, Palate - 5/6, Finish - 5/6, Je ne Sais Quoi - 1.5/2 = 16.5/20.

FYI - on 8/9 this was pretty much flat but made a very nice White Burg - yum! (3244 views)
 Tasted by LW31 on 5/19/2016 & rated 92 points: Fantastic energy and life. Really tense, vinous, exciting. Still needs room/time to develop. Once again Alexandre nails it. (2615 views)
 Tasted by Seth Rosenberg on 5/18/2016 & rated 93 points: Great nose - huge with spice/ginger, yeast, minerals, white flowers and lemon. Racy, but with depth and texture. The palate is huge as well with searing lemon, minerals and ginger. It feels like it has a hole or two occasionally compared to the last stellar bottle, but the Sichuan food helped it show at its best. Great burn and acid. Some yeast and ox and ginger on the finish. Just a bit down from the last bottle, still excellent. Nose - 5.5/6, Palate -5-5.5/6, Finish - 4.5-5/6, Je ne Sais Quoi - 1-1.5/2 = 16-17.5/20. (2924 views)
 Tasted by bill00 on 3/25/2016 & rated 90 points: Pretty different impression from prior bottles one and two years ago. I remember this having a ton of energy and thought it would be getting better with time, but if this bottle is representative it seems to have lost that energy quite quickly. Nutty, oxidative notes creeping in and the palate is just a touch soft and open-knit. A good wine, but not a great wine like previous bottles. Maybe just an off bottle or maybe it's not as great as I thought it would be as the youthful energy fades a bit. Recent notes from others here would suggest the former and hopefully that's the case. (3125 views)
 Tasted by acyso on 2/20/2016 & rated 95 points: They don't make 'em like they used to (New York City, NY): This is champagne right in my wheelhouse. Electricity abounds. Riper yellow and white fruits are all bound together by a current of white-hot acidity. Creamy yet minerally, this is a big beast of a wine that will leave you salivating for more... and the dentist's job secure. (4106 views)
 Tasted by Seth Rosenberg on 2/20/2016 & rated 94 points: Been itching to try this for months, and boy, was I not disappointed. The nose is superb and pungent: ginger, yeast, lemon. Great focus and intensity. Huge and laser-like on the palate: lemon, yeast, super gingery. The mouthfeel is great: present but gentle mousse - it's the flavors and the acid that make the palate so intense. Creamy and sharp finish is gingery but not super long. Nose - 5.5/6, Palate - 5.5/6, Finish - 4.5/6, Je ne Sais Quoi - 1.5/2 = 17/20. (3099 views)
 Tasted by salil on 2/20/2016 & rated 93 points: Excessibe Rhone and Riesling night (St. Marks Place Grand Sich, NY): Goddamn, the acidity in this is incredible. Such amazing cut and focus on the palate with powerful acids and bright effervescence beneath the array of apple, citrus, biscuit, and yeasty flavours. There's plenty of complexity and depth here, but this is a really compelling wine just for the level of vibrancy and energy here. (3240 views)
 Tasted by ludwigbpm on 1/4/2016 & rated 92 points: Très beau Champagne vineux, avec une belle maturité de fruit et longueur. (2672 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Antonio Galloni
Vinous, Champagne’s Golden Age (Nov 2015) (11/1/2015)
(Chartogne-taillet Extra-brut Blanc De Blancs Cuvée Heurtebise) Subscribe to see review text.
By John Gilman
View From the Cellar, May/Jun 2015, Issue #57, The June 2015 Champagne and Sparkling Wine Report Tales From Two Weeks In the Region in April
(Chartogne-Taillet “les Heurtebise” Extra Brut) Login and sign up and see review text.
By Josh Raynolds
Vinous, Vintage Champagne (Dec 2014) (12/1/2014)
(Chartogne-taillet Heurtebise Blanc De Blancs Extra Brut) Subscribe to see review text.
By Antonio Galloni
Vinous, Champagne: The Season’s New Releases (Nov 2014) (11/1/2014)
(Chartogne-taillet Extra-brut Cuvée Heurtebise) Subscribe to see review text.
The World of Fine Wine, September 2014, Issue #45
(Chartogne-taillet Heurtebises) Login and sign up and see review text.
By Josh Raynolds
Vinous, November/December 2013, IWC Issue #171
(Chartogne-Taillet Blanc de Blancs Heurtebise Extra Brut) Subscribe to see review text.
By Antonio Galloni
Vinous, Champagne – A Wine For All Seasons (Nov 2013)
(Chartogne-taillet Extra-brut Cuvée Heurtebise) Subscribe to see review text.
By Brad Baker
Champagne Warrior, May 2013, Issue #16, Champagne Tasting Notes
(Chartogne-Taillet Les Heurte-Bise) Login and sign up and see review text.
By Peter Liem
ChampagneGuide.net
(Chartogne-Taillet Heurtebise Extra Brut Blanc de Blancs) Subscribe to see review text.
NOTE: Scores and reviews are the property of Vinous and View From the Cellar and The World of Fine Wine and Champagne Warrior and ChampagneGuide.net. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Chartogne-Taillet

Producer Website

Region: Montagne de Reims

Cru sites in Merfy, Chenay and Saint Thierry

Total vineyard holdings: 11.68 hectares

Annual production: 6,700 cases

Vines: 50% pinot noir, 40% chardonnay, 10% pinot meunier

Chartogne-Taillet (MERFY)

The vineyards of Merfy, seven kilometers north of Reims, lie on the southern slopes of the Massif de Saint-Thierry in the Montagne de Reims. These slopes were planted shortly after the arrival of the Romans and monks of the neighboring Abbey of Saint-Thierry expanded the vineyards in the 7th century. By the 9th century, the vines surrounding the abbey represented the single largest concentration of vines in Champagne and the wines from Merfy earned a great reputation and found their way to the Royal table.

Today, Chartogne-Taillet remains the only RM producer in the village and under Alexandre Chartogne’s guidance, the wines of Chartogne-Taillet are some of the most sought-after Champagnes being produced. Alexandre worked with Anslem Selosse, who he describes as “my wine father”, returning home in 2006. The first wine that he produced was the 2006 vintage of Les Barres, a very special parcel of ungrafted Meunier, planted in 1952. The soil in this parcel is sand for almost 3 meters before the roots reach the chalk bedrock, allowing the vines “to live in two environments”.

In 2007 Alexandre assumed control of the entire estate. In the early years, Alexandre experimented with lots of different vessels for fermentation and elevage, including amphorae and concrete eggs. Watching the wines, vineyards and Alexandre himself evolve over the last 10 years has been extraordinary.

“When I think back to my ancestors, I think that they knew what they were doing. There was nothing bad in the vineyards and the wines were made in oak. This is my direction after many years of seeing other things and watching the wines develop.” Says

In the vineyards, Alexandre does not follow any certifications; his goal is “to respect the soil populations as much as I can”. His work is followed by Claude and Lydia Bourguignon, the two foremost experts on soil microbiology. “I do not use chemicals, herbicides, insecticides … and plough half of my vineyards with my horses. Most of the work is made by hand, but … no certification.” Sheep and Chickens are used for fertilization and focus is put on the health of the soil as Chartogne believes that the transmission of terroir comes only though careful work in the vineyard. Horses are kept on the property and used for ploughing and a majority of the work in the vineyard is made by hand.

After careful selection and harvest, the wine is pressed in a 4,000kg pneumatic press. Fermentation is especially important at this address: “Everything is fermented with native fermentation in my house. The second fermentation have also native but selected inside my vineyards. I have my own yeasts. But for the first (alcoholic) fermentation, it’s always 100% native from the vineyards, without pied de cuve” says Alexandre. In a region where neutral base wines and clarity was favored over the heterogeneity that comes with native yeast fermentation, this philosophy is still at odds with the majority of producers in Champagne today. Fermentation is done mostly in wood: 228 liter barrels with some 600 liter French Oak. There is still stainless steel at the estate and reserve wine is held in large underground concrete tanks, but Alexandre is building a new cellar to store more oak and moving to this medium for his primary mode of elevage and fermentation. Normally base wines are aged for 9 months before assemblage and tasting. “Malolactic is part of the wines” Alexandre says. “The wines from my village makes it (malo) all the time, so (I am) malo friendly”.

Starting with the very first year back at home, Chartogne was experimenting with special, single parcel bottlings. Today, he produces wines from 8 different parcels: Les Barres, Beaux Sens, Le Coarres, Couarres Château, Heurtebise, Orizeaux, Les Alliées and Chemin de Reims. In each parcel a different variety planted, but Chartogne is adamant about the variety not being important. “It is the soil and the place that is most important. The variety is just the transmission of the feeling of that place” says Alexandre. In addition to the very small production parcelle wines, he produces a Rosé, which he considers to be the wine that carries the biggest imprint of the winemaker, as well as a non-vintage called Saint-Anne, which expresses the different terroirs of Merfy. Ste. Anne is a village wine, and an excellent lesson in just how fine wine from “cru normal” made with expertise and care can be.

“I wasn’t surprised when Alexandre assumed the estate, and I wasn’t surprised that he was ambitious. What did surprise me, and continues to surprise me, is that he is the most passionately curious vigneron I know, not only in Champagne, but just maybe anywhere. He is pursuing something that doesn’t take the form of accolades though these will surely come—and hardly even asks for answers. It’s a quest for a kind of immersion, an unquenchable desire to experience.

I believe that Alexandre Chartogne is the most exciting young producer in Champagne. And I also believe he drank from the fountain of wisdom when he said to me, “I do not feel good when I’m sure about something.” Because that’s how you measure the hunger in a man’s soul.”

-Terry Theise

Chardonnay

The Chardonnay Grape

France

Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)

Wine Scholar Guild vintage ratings

2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.com

Champagne

Le Champagne (Le comité interprofessionnel du vin de Champagne) | Grandes Marques & Maisons de Champagne (Union des Maisons de Champagne)

France - When it comes to wine, France stands alone. No other country can beat it in terms of consistent quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them. Click for a list of bestselling items from all of France.
Sub-Region:

Champagne - The French region of Champagne (including the cities of Rheims, Épernay, and Aÿ) was the first region in the world to make sparkling wine in any quantity. Today, the name of the region is synonymous with the finest of all sparkling wines, and wine-making traditions of Champagne have become role models for sparkling wine producers, worldwide. Surprisingly, the region of Champagne is now responsible for only one bottle in 12 of all sparkling wine produced. Styles of champagne range in sweetness ranging from an extra brut or brut 0, to the basic brut to demi sec to doux; some houses produce single vintage champagnes and others produce non-vintage (or incorporate wines/grapes of multiple vintages), often to preserve a specific taste; combinations of grape varietals; and colors, including a rosé. There are several sub-appellations, including the Valley of the Marnes river running from Épernay west, Massif de Saint-Thierry north and west of Rheims, Valley of the Ardre, the Mountains of Rheims (between Rheims and Épernay), Côte des Blancs, Côte de Sézanne, and Côte des Bar in the South. Champagne wine only uses three grape varietals (cépages): Chardonnay, Pinot Noir, and Pinot Meunier.

Champagne

The vineyards of Champagne on weinlagen-info

 
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