November 12, 2021 - Clear light gold, medium mousse. Biscuit, apple, pear and lemon nose with just a hint of oxidation. Dry baked apple, lemon and cream flavours and a dry lemon and caramel finish.
June 15, 2020 - Big body, very rich. This was too young (for my tastes) in 2013, but six years later it's rounded out but still has great backbone. Excellent.
January 18, 2019 - Initial wiff of bread with some grapefruit/citrus. Still has great texture and acid. But, doesn’t seem to have a lot of secondary characteristics, and it seemed kind of simple for a 12 year old wine.
December 26, 2016 - Fits the modern Champagne profile well - dry, sharply acidic, and astringently textured. Light yellow color, very floral aromas, and picks up juicy and yeasty flavors in the mouth, plus a grapefruit taste that includes a not disagreeable bitterness. Decent concentration but surprisingly unevolved and unintegrated for a 10 year old Champagne, but that likely only means we have to store it longer to reach a more rounded, complex, rich, and delicious taste.
May 22, 2016 - Bokig, mandelmassa, fin mousse, välbalanserad syra
February 19, 2016 - Just a lovely champagne, definitely leaning to the full and rich side of things. The nose is of raw sugar, baklava, white grape skins, candy apple, white flowers, mint, cardamom, and coriander seed. The palate repeats the richness of the nose with elevated dosage (feels like about 10 g/l) and excellent, sharp balancing acid. The finish is medium plus in length carried on the rich raw sugar notes and balancing grape skin acidity. Excellent and bordering on 93 points for sure.
August 30, 2015 - Biscuity nose, fresh apples
March 1, 2015 - Delightful crispness, as expected from a blanc de blancs. Enticing notes of apple, citrus and honeysuckle on the nose. Lovely mouthfeel and length. Drinking now or over the next 5 years.
January 24, 2015 - Another fantastic showing from this great bubbly. The nose is extremely complex and fairly rich for such a young Chardonnay based bubbly. The nose blasts caramelized apple, fresh green apple, raw sugar, yeast, brioche, dough, apple strudel and candied lemon. Gorgeous and powerful. The palate has immaculately balanced sugar and acid. There is a pleasant mouthfiliing roundness and linear malic acid on the finish. Just a hint of apple skin bitterness on the finish. Really great champagne, drinking well today and will only get better. Love this. Almost 94 points.
December 23, 2014 - Hokkaido Supper at Kat and Yuwen's (Kat and Yuwen's): An interesting Champagne. Disgorged in the Autumn of 2011, so still very young, but already quite forward and pleasant. The nose was very expressive, with yeast and white fruit and a sweet and sour tang of apple cider. The palate was clearly dominated by Pinot Noir (no surprise given the Ambonnay Grand Cru sites), with a round, powerful depth and red fruited cherry and red apple flavours nestling alongside notes of white meat and mineral. This is certainly a Champagne built along fleshier, more powerful lines and richer tones built through an extended time on the lees. It was still decently balanced though, with a nice mousse and decent acidity keeping it honest. Oberall, pretty nice and with quite a bit of character on it, but you must like the style to fully enjoy this.