NV Jacques Selosse Substance
Community Tasting Note
csimm wrote:
Tuesday, June 6, 2023 - TOP SHELF WINE WEEKEND: The Solera methodology employed here really makes for a truly unique and special profile, one in which I can’t rightly say I’ve ever experienced with Champagne. The complexity is just flat-out crazy, with old-meets-new-meets-old-world flavorings, as if history is unfolding on the palate. The phrase of the day with this wine was “liquid crème brûlée,” as it seriously was as if the caramelized sugar topping was oozing along the execution of flavor and melting in the mouth. Too sweet sounding for ya? Not at all. A nutty oxidative note swoops in and lifts the would-be saccharine element into a more in-line bitter (not astringent mind you) relief that keeps the focus unexpectedly on-point and driven. Peach, smoke, dried apricots, candle wax, coriander seed, ginger powder, and toasted hazelnuts make for a luring experience that begs for another sip. I was somewhat concerned about freshness on the first few pulls, but it manages somehow to remain airy enough to maintain beautiful weight throughout delivery.
If there was ever a Champagne that could be categorized as epitomizing savory or umami, it is this Selosse. I mean, it almost has that chicken soup for the soul kinda thing going on with it…that, and a psychedelic twist of crazy flavors that keep building off of one another. I want to use the word “flavour” instead of “flavor” just because the extra “u” accentuates the feeling of stateliness in the Selosse’s overall contour and behavior (or rather, “behaviour”).
Disgorged 2011. Drink now cuz it's awesome.
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2 comments have been posted
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Comment posted by Yassine23:
6/7/2023 3:42:00 AM - Amazing, was it served as pop and pour, slow ox or decanted ?
Comment posted by csimm:
6/7/2023 8:17:00 AM - It was indeed a PnP. We followed it over the course of an hour or two in the bottle (no decant). In the glass it became more complex and ever-evolving. I preferred it on the cooler side, since the effects of the solera methodology made for a broad swath of flavors that were best honed in a cooler state (in my opinion). Of course, it didn't hurt that the Selosse (along with Salon, Egly, and Cristal) was paired with Beluga caviar. :).
Comparatively, I'd say the Selosse Initial benefits with more air than Substance typically does. Each bottle is different of course, but that's my general take.