Community Tasting Note

forceberry wrote:

Friday, February 4, 2022 - Blanc de Noirs made with 100% Pinot Noir from Grand Cru vineyards in Ambonnay, Montagne de Reims. Based on 2012 vintage with older reserve vintages in the cuvée. 18% of the base wine was aged in old oak barrels sourced from Burgundy. Bottled on May 21st, 2014 and aged sur lattes for 5,5 years. Disgorged on October 14th, 2019. 12,5% alcohol, dosage 7,5 g/l. Total production 5375 bottles.

Medium-deep straw yellow color. Rather toasty nose with complex aromas of chopped nuts, some bready autolysis, a little bit of bruised apple, light woody notes of savory oak and a faint red-toned hint of cherry or ripe raspberry. The wine is rich, broad and moderately toasty on the palate with flavors of bruised apple, some autolytic notes of toasted bread and slivered almonds, a little bit of marzipan, light chalky mineral tones, a sweeter hint of ripe Golden Delicious apple that gets boosted by the richness from the dosage and a touch of savory wood spice. The mousse feels soft and persistent, the acidity quite high and very balanced. The finish is long, dry-ish and complex with layered flavors of chalky minerality, some mealy apple tones, a little bit of chopped nuts, light autolytic notes of brioche and yeasty French bread, a hint of bruised apple and a darker-toned touch of cherry.

A harmonious, very balanced and moderately toasty Blanc de Noirs where all the elements seem to fit wonderfully together: autolytic toast and nuttiness, classic BdN notes of bruised apples and cherries, quite bright acidity and a balancing streak of chalky minerality. Although the dosage showed a bit more than I would've wanted it to, this was probably the most "textbook Blanc de Noirs" in our lineup of four different 2012 BdNs. Although I favor freshness and lower dosage, this ultimately turned out to be my favorite because the overall character was closest to what I'd expect in a classic BdN (although only an inch above 2012 Hebrart Noces de Craie). Enjoyable stuff - while drinking mighty well right now, this will continue to improve for years more.

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