October 31, 2022 - 100% Pinot Noir
Dress already evolved.
Magnificent evanescent nose on yellow fruits, a hint of ginger and spices, apricot and cinnamon.
Palate with magnificent maturity and depth. It's vinous with great complexity already, all served by a tracer and integrated acidity like goldsmithery. Nuts compete for the scoop with apricot and then blend into a set of sweet spices such as cinnamon and ginger. Nice saline finish on a vinous length.
Excellent champagne which demonstrates the full extent of the talent of this estate which is the rising star of the moment in the region.
November 24, 2018 - Barolo gathering at Officina (Officina - Washington D.C.): Beautiful harmonious palate displaying subtle sweet yellow fruit, apple pie, apricot, ginger candy, cinnamon, spicy spices and limestone. Nicely integrated palate, subtle sweet yellow fruit driven palate impression, very fine medium generous mousses, bright acidity, strong limestone mineral and a long sweet yellow fruit and ginger candy driven finish. Showing exceptional balance and harmony. I am loving the rich yet airy palate. The palate reminds me a bit of Cedric Bouchard. Drinking beautifully.
July 31, 2017 - Great showing, much better than a few years ago. Vibrant yellow fruits and a very strong saline and chalky element all throughout the wine. All tensile energy, there's years ahead here.
August 12, 2016 - Vindredi (Bellevue, WA): Rich and lovely with great acidity, fine bubbles, and rounder fruit on the palate. Really nice!
December 15, 2015 - Drank it at Chef's table in Brooklyn Fare, NY, before Krug Grande Cuvee. For me suprisingly the winner. Fullbodied, elegant, both herbal and fruity, citrus notes are dominating and refreshing, sharp acidity giving him a great backbone, very nice at the moment but I think very or even more enjoyable over the next 10 years, very special and as often mentioned a great vintage 2008, 93-94
May 25, 2015 - Texturally a delight, with such a fine bead as to suggest that the wine is bottled at low pressure. Saline. There is little fruit, as far as you might look for it in a B d Noirs Champagne. The fruit seems here to be a vehicle for the expression of mineral - salty and chalky. Very fine and elegant, and I would like to spend an evening with it (and using a proper stem, as I do not think the broad glass did this wine any favors). In the oxidative camp, which I fine is less and less the style of Champagne that makes me swoon. But very high quality.
October 25, 2014 - Salty minerality, tropical fruit, nice acidity.
October 18, 2014 - Fete de Champagne Grand Tasting (Astor Center, NYC.): (100% Pinot Noir) Shelly and creamy, lemon, sea spray. Sharp and spicy. Very lemony on the palate, steely, very focused. Huge finish - spicy and lemons. These 08's from Chartogne-Taillet are killer. Nose - 5/6, Palate - 5.5/6, Finish - 5.5/6, Je ne Sais Quoi - 1.5/2 = 17.5/20.
September 13, 2014 - Very impressive. Lots of brioche, dough, and faint gingery and yeasty notes framing fresh apple and citrus fruit flavours. Time and air bring out more savoury, earthy complexities and a chalky mineral base, and this remains very refreshing from first sip to last with a bright acid spine beneath the fruit.
January 20, 2014 - Blancs de Noirs Growers Champagne Tasting (Restaurant Carlton, Zürich, Switzerland): Tasted blind: Golden in color. Nose of brioche and Granny Smith apples. The acidity is still dominant. Powerful, long yet elegant. The taste suggests that the producer uses oak barrels. Drink now over the next 10 years.