Champagne introduction: Pierre Peters and Gatinois.

Barcelona
Tasted Friday, November 5, 2010 by Periko with 535 views

Introduction

Wine tasting to introduce small producers Gatinois' Pinot Noirs and Pierre Peters's Blanc de Blancs.

Flight 1 (1 Note)

  • 2008 Pierre Gonon Saint-Joseph 88 Points

    France, Rhône, Northern Rhône, Saint-Joseph

    2nd wine of the night after a new release white from Priorat. High cherry color, very thick tear. On nose was Powerful, herbaceous, green pepper, spicy, floral. Sweet palate, some astringeny, firm tannins, ripe red and black fruits,
    Aftertaste very fresh and long. Well made but not my cup of tea. 87-89.

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Flight 2 (1 Note)

Flight 3 (1 Note)

Flight 4 (1 Note)

  • NV Gatinois Champagne Grand Cru Brut Réserve 89 Points

    France, Champagne, Champagne Grand Cru

    5th wine and first pinot. Color it's amazing, reddish pink salmon. Bubbles are clearly bigger than previous wines. Smoky red fruit on nose, you can feel the carbonic jumping out of the glass. Fruity explosive entry on palate, it's like a whip... As temperature goes up currants more perceptible on palate. Long aftertaste. Too bubbly for me but good. 87-90

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Flight 5 (1 Note)

  • 2005 Pierre Péters Champagne Grand Cru l'Esprit 91 Points

    France, Champagne, Champagne Grand Cru

    6th flight of the night and first millesimè. Golden straw yellow color, riped fruit on nose along with smoked aromas. On palate it's a silky glove, light bubble, smooth carbonic, very elegant palate. 90-92

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Flight 6 (1 Note)

  • 2004 Gatinois Champagne Grand Cru Brut Millésimé 92 Points

    France, Champagne, Champagne Grand Cru

    Medium dark color, not as much as the N.V. Spicy nose, fruity, smoked, super attractive aromas. Palate doesn't stand to the nose, still fruity, gains complexity with time and higher temperature. Very good. 91-93

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Flight 7 (1 Note)

Closing

We also tasted to start a new white Priorat from Scala Dei and a Côteaux Champenois Grand Cru - AY ROUGE from Gatinois, which was splendid and one of the sensations of the tasting (92).

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