Does not like this wine:

Tuesday, June 17, 2014 - It has been a few years since I've had the NV brut. In the past I have lauded the electricity of this wine: bright acid, good minerality, slight yet well integrated sweetness; a great expression of champagne... but this wine is fighting its way from beneath a pretty hefty sulfuric element. Champagne is all about subtleties and for me this wine was ruined by its subtle rotten egg taste overlying all the other elements. Sad, because this was one of the few Grand Marquee wines that I would recommend to people.

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2 comments have been posted

  • Comment posted by SLIMES:

    6/20/2014 2:21:00 PM - May I ask the Lot number on the foil? I've noticed a bit of variation here when it comes to disgorgement dates. I've got some 2012 bottles and a some 2013. I can't remember which batch had the sulfur problem. (I'll make a note of this next time.)

    I've just tasted a bottle of this at work with a lot no. begining L14. It was fine and had that biscuity quality that I like with Piper Heidsieck. I should also add that those bottles that I've had problems with, showed a lot better on night two. If you've any more bottles lying around, it might be worth opening them the night before and having a small glass. At the very least it's a good excuse to have a cheeky glass on a Thursday in preparation for Friday's champagne. : )

  • Comment posted by Gparker:

    6/20/2014 11:47:00 PM - Since you asked. I don't know the foil codes for Piper, but the bottle was still in the recycling and it reads: L111563 and below that is has the digits: 3540. I did drink this on the second day as well and still found the sulfur element to persist.

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NV Piper-Heidsieck Champagne Cuvée Brut

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