A full blinder as warming up to Selosse. His former employee, ULysses Collin. Med lemon colour. Aromas of lemon, apricot, dried peach, toffee and lots of toast. Oxidative style but not as much as Selosse.
After some time in the glass aromas are developing to classical Puligny-Montrachet... with mousse of course. That's the type of Blanc de Blanc I really like. Very attractive. 93+

Disgorged 10/2011. Deep gold colour. Aromas of overripe apple (fallout apple), coffee, nutty, toffee, caramel and burned sugar. Clearly oxidative. The oxidation develops (too) fast in the glass (within minutes). Too oxidative for me.

BdB. Disgorged 4/2015. Med+ gold colour. Slightly oxidative aromas including toffee and also notes of toast but not overwhelming.

Disgorged 8/2013. Fresh aromas of raspberry, rhubarb and grapefruit. Further bread dough, caramel and lots of toast. Long nutty finish.

BdB. Disgorged 3/2013. Without doubt the best wine of the evening. In the Selosse tastings I have participated, Les Carelles has been my favourite each and every time - tasted blind or not blind. Deep gold colour. Med intensity. Aromas of apple, vanilla, toast, bread dough and a hint of toffee. Happy to see that the continued oxidation in the glass takes time here. Selosse's wines are now and then (pretty often) developing even more oxidative notes much too fast within minutes in the glass. That's not the case here. I love it. 95+

BdN! Disgorged 3/2013. Amber colour. More rusctic than the other 11 Selosse wines this evening. Also more developed than many of the others as well. Very tertiary with aromas of coffee, toffee and toast. Excellent wine

BdN. Disgorged 3/2013. Deep gold colour. Oxidative with tertiary nutty aromas and almond, marzipan and toast. Sherry-like. Too much "sherry" for me but still an excellent wine.

BdN. Disgorged 3/2013. Deep gold colour. Aromas of dried apricot and brioche

BdB. Tasted 1999 (disg. 1/2009) against 2002 (disg. 2/2012) and 2003 (disg. 10/13) and 2005 (disg. 11/2016). All wines are deep gold - no huge difference in appearance but that changes when it comes to aromas and flavours.

2005 is more developed than 2003, Aromas of brioche, toast, butter and it is pretty oxidative with sherry-like notes (92 points).
2003 is not oxidative at all - unexpected from Selosse -in stead you find aromas of green apples and lemon. What a difference - I miss the slightly oxidative style (91 points).
2002 has tutti-frutti aromas, apple, toast, apricot, almond and marzipan (92 points).
1999 is very oxidative - Honey notes and sherry-like aromas but in a controlled way. The oxidative notes are actually and unexpected decreasing in the glass! Very complex (92 points).

BdB. Tasted 1999 (disg. 1/2009) against 2002 (disg. 2/2012) and 2003 (disg. 10/13) and 2005 (disg. 11/2016). All wines are deep gold - no huge difference in appearance but that changes when it comes to aromas and flavours.

2005 is more developed than 2003, Aromas of brioche, toast, butter and it is pretty oxidative with sherry-like notes (92 points).
2003 is not oxidative at all - unexpected from Selosse -in stead you find aromas of green apples and lemon. What a difference - I miss the slightly oxidative style (91 points).
2002 has tutti-frutti aromas, apple, toast, apricot, almond and marzipan (92 points).
1999 is very oxidative - Honey notes and sherry-like aromas but in a controlled way. The oxidative notes are actually and unexpected decreasing in the glass! Very complex (92 points).

BdB. Tasted 1999 (disg. 1/2009) against 2002 (disg. 2/2012) and 2003 (disg. 10/13) and 2005 (disg. 11/2016). All wines are deep gold - no huge difference in appearance but that changes when it comes to aromas and flavours.

2005 is more developed than 2003, Aromas of brioche, toast, butter and it is pretty oxidative with sherry-like notes (92 points).
2003 is not oxidative at all - unexpected from Selosse -in stead you find aromas of green apples and lemon. What a difference - I miss the slightly oxidative style (91 points).
2002 has tutti-frutti aromas, apple, toast, apricot, almond and marzipan (92 points).
1999 is very oxidative - Honey notes and sherry-like aromas but in a controlled way. The oxidative notes are actually and unexpected decreasing in the glass! Very complex (92 points).

BdB. Tasted 1999 (disg. 1/2009) against 2002 (disg. 2/2012) and 2003 (disg. 10/13) and 2005 (disg. 11/2016). All wines are deep gold - no huge difference in appearance but that changes when it comes to aromas and flavours.

2005 is more developed than 2003, Aromas of brioche, toast, butter and it is pretty oxidative with sherry-like notes (92 points).
2003 is not oxidative at all - unexpected from Selosse -in stead you find aromas of green apples and lemon. What a difference - I miss the slightly oxidative style (91 points).
2002 has tutti-frutti aromas, apple, toast, apricot, almond and marzipan (92 points).
1999 is very oxidative - Honey notes and sherry-like aromas but in a controlled way. The oxidative notes are actually and unexpected decreasing in the glass! Very complex (92 points).

BdB Solera principle. Disgorged 6/2017. Extremely nice aromas. Fresh and slightly oxidative at the same time. Brioche, toffee and a little sherry-like, but not too much. Med finish. Fresher than usually from Selosse. 93++

Much too much dosage for me, 24 g/l. I did not like it.