Sommelier Appreciation Dinner 2019 (The Brown Residence): En magnum, fresh nose displaying fresh white fruit, apple, fresh lemon, pear, honey and mineral. There is a hint of the 11 pyrazine/LBT note that is mostly masked by overabundant mousse. Medium concentration, fresh white fruit, overabundant almost overwhelming amount of very fine mousse, bright acidity, good mineral presence and a medium to long white fruit driven finish with a hint of the 11 taint at the end. This is a lighter and fresher style of Champagne.
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doften är riktigt nice med smörkola och bokna äpplen, även smaken, bra men det finns nån ekton, som inte passar in och det är lite obalancerat. Kul att prova ett vin jag älskar fast i en tuff årgång.
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Champagne and Burgs #1: Pale yellow color. Reserved nose offering a faint whiff of yeast/dough. Flavors of lemon/citrus really attack the palate creating a perceived depth of flavor that gives way to zingy acidity from mid-palate through the long, satisfying finish. And yet, as I continue to sip and reflect it becomes clear that whatever the source of that initial power, it is somehow masking an underlying thinness. My vote would be to drink these now and over the near term because the fruit/acidity combination is rocking right now and there's not enough underlying substance to expect improvement.
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Tasting Group Dinner - Burgs and a Great Vieux Donjon (Cafe Levain, Minneapolis): Intense, with a flavor profile that is more about power and length than complexity. The palate is energetic and still unevolved -- there are hints of cinnamon and cloves, but they are mostly subsumed by primal citrus and toast. Steely and lean, but well-balanced and textured. This could be really fun in another 3-5 years.
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I liked this but it seemed a little two dimensional at this stage to me.Great intensity and power with lots of minerallity and grapefruit flavors but not much else. Interesting and fun but no as captivating as it should be IMO for $60+ Maybe the vintage is holding it back.
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8/29/2020 - Russell Faulkner wrote:
Lighter style, mature in terms of development but still young and fresh.
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2/3/2019 - dcwino wrote: 90 Points
Sommelier Appreciation Dinner 2019 (The Brown Residence): En magnum, fresh nose displaying fresh white fruit, apple, fresh lemon, pear, honey and mineral. There is a hint of the 11 pyrazine/LBT note that is mostly masked by overabundant mousse. Medium concentration, fresh white fruit, overabundant almost overwhelming amount of very fine mousse, bright acidity, good mineral presence and a medium to long white fruit driven finish with a hint of the 11 taint at the end. This is a lighter and fresher style of Champagne.
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4/24/2016 - MWiking wrote: 89 Points
doften är riktigt nice med smörkola och bokna äpplen, även smaken, bra men det finns nån ekton, som inte passar in och det är lite obalancerat. Kul att prova ett vin jag älskar fast i en tuff årgång.
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8/30/2014 - Russell Faulkner wrote:
A lighter version for sure, showing what it has already but no rush to drink, very nice.
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7/26/2011 - Russell Faulkner wrote:
Seems tighter, but a light speciale for sure, a hint of mandarin, doughy acidic finish, good.
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9/22/2010 - Dave Dalluge wrote: 91 Points
Champagne and Burgs #1: Pale yellow color. Reserved nose offering a faint whiff of yeast/dough. Flavors of lemon/citrus really attack the palate creating a perceived depth of flavor that gives way to zingy acidity from mid-palate through the long, satisfying finish. And yet, as I continue to sip and reflect it becomes clear that whatever the source of that initial power, it is somehow masking an underlying thinness. My vote would be to drink these now and over the near term because the fruit/acidity combination is rocking right now and there's not enough underlying substance to expect improvement.
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9/22/2010 - Siggy wrote: 90 Points
Tasting Group Dinner - Burgs and a Great Vieux Donjon (Cafe Levain, Minneapolis): Intense, with a flavor profile that is more about power and length than complexity. The palate is energetic and still unevolved -- there are hints of cinnamon and cloves, but they are mostly subsumed by primal citrus and toast. Steely and lean, but well-balanced and textured. This could be really fun in another 3-5 years.
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9/22/2010 - chablis28 wrote: 90 Points
I liked this but it seemed a little two dimensional at this stage to me.Great intensity and power with lots of minerallity and grapefruit flavors but not much else. Interesting and fun but no as captivating as it should be IMO for $60+ Maybe the vintage is holding it back.
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7/8/2010 - Paul Lin wrote: 90 Points
Grower Champagnes from the Cote des Blancs (Hi-Time Wine Cellars - Costa Mesa, CA): Aristocratic in character with notes of honeysuckle, fresh linen, cut grass, and leather -- like something out of a Virginia Woolf novel. Unique and refined on the palate with traces of tobacco and celery stalk on the finish. 90-91 points.
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4/20/2009 - Russell Faulkner wrote: 89 Points
Easter Holiday Champagnes (France): Light in colour and body, crisp mineral element, clearly less substance than normal but a solid wine
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