(64% Pinot Noir, 8% Meunier and 28% Chardonnay) Deep copper red colour with just enough pressure left to show a few bubbles slowly rising in the glass. Mature nose showing cherries, truffles and lime citrus notes in a delicious way. Smoothing red apples acidity combined with cherry fruit and lime juice bitterness on the lengthy finish. Despite not the best bottle I’ve had of this, it was showing excellent tonight! And as so often it was at its best by the last glass… (Best 2000-2025)
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(Disgorged in 1991, 49% Pinot Noir, 15% Meunière and 36% Chardonnay including 14% red wine from Bouzy) Orange colour with a mature nose showing blood orange peel, citrus flowers and some burnt notes. Red apples acidity and some fresh citrus zesty notes that transforms into a nice and smooth finish showing some butterscotch notes on the lengthy palate. This original release disgorged in the early 1990’s is showing a bit more maturity compared to the late released Rare Vintage, but is still showing a very delicious freshness and matched the morel risotto perfectly! (Best 2005-2025)
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Afternoon at Chateau Davyd. Tasted blind. Pop and poured. Drank in Gabriel Standart. Appearance is clear, medium intensity, reddish pink colour. Faint bubbles almost all gone. Thin legs. Nose medium+ intensity, with aromas of mushrooms, sous bois, umami soy, cranberries. Developed. On the palate, dry, high acidity, medium- alcohol, medium body. Medium+ flavour intensity, with flavours of sous bois earth, mushrooms, savoury umami soy, cranberries, red cherries, Satsuma plum, sweet cream. Oxidative caramel with more air. Medium+ finish. Very good quality. Wow I really love the tertiary elements here in this aged champagne. Time to drink up, may be considered past prime by some, but no doubt the tertiary aspect is a thing of beauty.
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Veuve Clicquot Rose vertical, wine #2: slightly more oxidative notes than the 75 magnum, but not disturbing. Flowery nose with mature berries, lavender, old wardrobe sheets. High acidity, some bitter notes, long finish. Heavy fruit, very enjoyable! BV=1, WV=2
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I like this champagne more than the group. The TCA on the nose quickly blow off with swirling. Nose is oxidative with brioche, yeast and raspberry mousse. Palate’s good energy compensate the slightly four squareness. This bottle has less freshness compared to my previous bottle.
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This is a big surprise tonight. Nose has raspberry, caramel and strawberry mousse. Its so elegant with good stuffing and vibrancy. This is very enjoyable.
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Wife's 40th bday bash. A burnt orange tinge to the pink rose bubbly has developed since its time in bottle over 32 years. Genuinely a unique hue. Bubbles were still very much lively and present, some of them being of a healthy size that I find is larger than that of other houses. To taste this is exquisite; dried rose petals with earth, sand, lemon rind, marmalade on brioche, mushrooms duxelle and ripe melon. Hint of white almonds. A fully mature and well aged expression of a wine normally drunk young.
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Aromas of strawberry, mineral and mixed red berries. Terrific redish orange color with slightly larger than normal bubbles. Elegant flavors of spice, minreal and a slight citrus note combined with a very light streak of cherry. Balanced, and very enjoyable to drink by itself. We all loved it.
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Dinner at the Wild Poet's (HM's place): This was really nice - a great way to start dinner. It had a lovely colour on it - think onion skin orange with flecks of pink. A bit shy at first, but it slowly unfolded to show an amazing nose - yeast, some mineral and then nice cherry and berry scents opening up into a whole panoply of stony, spicy, earthy lushness. On the palate, the mousse had gone down, leaving a nice fine sense of structure. Rather fruity and forward at first, the wine showed sweet berries and strawberries on the attack, lots of lovely freshness, with plenty of depth across the midpalate, and then a lemony citrus note, green apples, and a long finish lined with stony mineral gently pulling away into the distance. It kept developing in the glass, more earth, yeast, a bit of umami and some white meat notes floating out with time. Lovely stuff.
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CT Offline with JAR1, tantotinto, and Hollowine (Lucio's BYOB, Houston): Generously shared by Tantotinto. Nice nose of brioche, strawberry, and citrus. On the palate, citrus, yeast, and a hint of strawberry. Finishes with steely acidity. Great with food. Lots of life in this bottle but in general, I would be drinking these sooner than later.
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Pale pink in color, pure complex and powerful on the nose, bouquet of red berries, dried fruit no felt oak on the tongue. Also deep mature wild strawberries. On the palate tinder dry, balanced acidity, rich ripe red fruit, plums and prunes. 90 points.
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This was was perhaps past its prime at the time of consumption. It had the expected fresh berry aromas and flavor in the front and mid-palate, but lacked a complex or lasting finish. Although it was still an excellent Champagne, it didn't represent a good or even reasonable value.
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Faded rose color with tons of bubbles left. Beautifully complex nose with toasted brioche, cherry, almond, citrus. On the palate this is a very smooth, easy drinking Champagne, not overly complex but quite delicious. Crisp on the finish- drinking very well now.
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Medium Salmon color, slight nose, Light mousse with few bubbles after pouring, but still quite delicious. Distinct strawberries, some yeast and oxidative notes. Wish I had a couple more to drink in the next couple of years.
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Aged, earthy nose with a fine bead evident and clear, somewhat offensive, oxidative overtones. Advanced palate, lots of body, but turning sour on the finish. Lots of tang. Just OK.
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Color is medium pink/salmon. Nose shows lemon, rose, scented wood, and toast. On the palate, tart strawberry, citrus, hint of nut and toast. Still sharp acidity finishes this refreshing but substantial bubbly.
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This very special magnum (our wedding year) was chilled on ice in our backyard birdbath, then enjoyed with the Campbells and Allens. A portion was consumed as an aperitif, the rest with fresh lobster martini-glass salad. The wine showed an amazingly brisk bead, with a beautiful medium copper color. Clean and explosive on the nose, with complex aromas of nutmeg, smoke, pine nuts, caramel and cranberries. Medium-bodied on the palate, with great acidity and a creamy mouth texture. The flavors mirror the nose. Building on the middle, the wine then goes on and on at the finish. I really don't know if Champagne can get better than this!
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celebration dinner for Jake @ Jerrol & Larry's... perhaps the best bottle of this vintage i've had yet. Still very much alive, full of flavor, crisp acidity, some yeasty dough on the palate.
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Wow, talk about bottle variation...This one is gorgeous, bright fruit, just the right acidity with a long finish. One more bottle to go, I'm crossing my fingers it's as good as this one...
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Nice pale pink/orange color. Dough on the nose and orange blossoms on the palate, slightly oxidized I've had this wine a few times and this is the poorest showing. I'm a little worried because I have 3 more bottles.
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Divine! One of the all time greatest Champagnes I've had (and I've had a few!), this is still showing amazingly ripe and concentrated raspberry and strawberry fruit, wonderfully crisp acidity and lots of very fine bubbles. The only flaw is that the cork is no longer spongy, suggesting that I need to finish off what I have left (aw shucks!). This bodes well for the age-ability of current releases of Clicquot's vintage Rose!
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Oxidized, dead, yuck. All 3 of my Recent Disgorgements were like this. I have had success with the original release and Mags, but not with these recent releases.
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Low-key Tasting Group does Champagne at Le Pichet (Seattle, WA, USA): This was much, much better than a bottle I tasted back in December. Strawberry with a hint of sherry on the nose. The palate is very nice, clearly aged, pleasant to sip. I don't usually love Rosé Champagne, but this is in a nice spot.
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Veuve Clicuot Vertical (Stockholm): From a magnum. Light pink colour with lots of Pinot aromas:leather, beetroots and tobacco. A lot of body and character. Good with goatcheese.(H)
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2000 Cali Cab Dinner (Vancouver, BC Canada): Served at the start of the 2000 Cali Cab dinner and I threw it in at the last minute after realizing we didn't have a starter wine. Deep salmon color with almost no effervescent and I found it slightly oxidized. I thought it might have been dead, but others at the table enjoyed it, with Anthony noting that the Brits love a wine like this.
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Roy Hersh's 1990 & older tasting of "Wines that don't suck" (Sammamish, WA, USA): Hmm, on first sniff this offered up faint fecal hints, baby diaper, and a lightly sherried note. It seems a little oxidized. With time the off-putting smells blew off leaving a pleasant but simple note of strawberry. The palate has nice acidity, but overall this seems a bit simple and more than a bit tired.
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Farewell Dinner with the Plambecks (Issaquah, WA): I have very limited experience with aged Champagne, so this was a treat. The nose showed plenty of aged characteritics with roasted hazelnuts, ground wheat, and bread dough. The palate followed in kind. The only drawback was a bit of over oxidation on the palate.
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Drank this bottle (MAG) with friends during the holiday's of 2002. Still in my mind as clear as day, my notes read: rich brioche toasted with extra butter on the nose, honey, grilled nuts. Mouth feel is exotic and rich, tasting of concentrated compote, yeast, a fullness that is not experienced in Champagne, but more in a mature Corton-Charlemagne or Le Montrachet. Almost so rich that 1 glass is not enough, but 2 puts you over the edge. The bottle was given to a company I worked for by the lawyers who worked on our public offering. None of my cohorts liked Champagne, so they told me to take it home!
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3 Chateau d' Yquem and 4 Chateau Cheval Blanc (Walnut Creek, Ca.): My 50th Birthday Party at Rotisseria on Main, poured from a magnum, great amount of mousse, profuse amount of tiny bubbles, lots of sweet and sour fruit, yeast, and minerals, more of the same on the palate, lovely and supple tasting, delicious way to start the dinner, medium body, holding great, long finish.
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Salmon color, tiny bubbles, okay mousse, nose of dried rose petals, baked cherry tart and a touch of yeast, more of the same on the palate, tasty with the smoked salmon, medium body, pleasant tasting on the finish.
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4/12/2023 - thewiz Likes this wine: 94 Points
(64% Pinot Noir, 8% Meunier and 28% Chardonnay)
Deep copper red colour with just enough pressure left to show a few bubbles slowly rising in the glass. Mature nose showing cherries, truffles and lime citrus notes in a delicious way. Smoothing red apples acidity combined with cherry fruit and lime juice bitterness on the lengthy finish. Despite not the best bottle I’ve had of this, it was showing excellent tonight! And as so often it was at its best by the last glass…
(Best 2000-2025)
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11/19/2022 - Sean Tay wrote: 92 Points
Pronounced nose intensity with toast, caramel, ripe strawberry, nut. Medium+ acidity and medium+ finish. Very little bubble.
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7/24/2020 - thewiz Likes this wine: 92 Points
(Disgorged in 1991, 49% Pinot Noir, 15% Meunière and 36% Chardonnay including 14% red wine from Bouzy)
Orange colour with a mature nose showing blood orange peel, citrus flowers and some burnt notes. Red apples acidity and some fresh citrus zesty notes that transforms into a nice and smooth finish showing some butterscotch notes on the lengthy palate.
This original release disgorged in the early 1990’s is showing a bit more maturity compared to the late released Rare Vintage, but is still showing a very delicious freshness and matched the morel risotto perfectly!
(Best 2005-2025)
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3/19/2020 - Derek Darth Taster Likes this wine: 95 Points
Afternoon at Chateau Davyd. Tasted blind. Pop and poured. Drank in Gabriel Standart.
Appearance is clear, medium intensity, reddish pink colour. Faint bubbles almost all gone. Thin legs.
Nose medium+ intensity, with aromas of mushrooms, sous bois, umami soy, cranberries. Developed.
On the palate, dry, high acidity, medium- alcohol, medium body. Medium+ flavour intensity, with flavours of sous bois earth, mushrooms, savoury umami soy, cranberries, red cherries, Satsuma plum, sweet cream. Oxidative caramel with more air. Medium+ finish.
Very good quality. Wow I really love the tertiary elements here in this aged champagne. Time to drink up, may be considered past prime by some, but no doubt the tertiary aspect is a thing of beauty.
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4/20/2018 - Markus IWC wrote: 91 Points
Veuve Clicquot Rose vertical, wine #2: slightly more oxidative notes than the 75 magnum, but not disturbing. Flowery nose with mature berries, lavender, old wardrobe sheets. High acidity, some bitter notes, long finish. Heavy fruit, very enjoyable! BV=1, WV=2
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2/26/2018 - Burgnick wrote: 91 Points
I like this champagne more than the group. The TCA on the nose quickly blow off with swirling. Nose is oxidative with brioche, yeast and raspberry mousse. Palate’s good energy compensate the slightly four squareness. This bottle has less freshness compared to my previous bottle.
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1/22/2018 - Burgnick Likes this wine: 92 Points
This is a big surprise tonight. Nose has raspberry, caramel and strawberry mousse. Its so elegant with good stuffing and vibrancy. This is very enjoyable.
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7/29/2017 - bengti Likes this wine: 94 Points
Wife's 40th bday bash. A burnt orange tinge to the pink rose bubbly has developed since its time in bottle over 32 years. Genuinely a unique hue. Bubbles were still very much lively and present, some of them being of a healthy size that I find is larger than that of other houses. To taste this is exquisite; dried rose petals with earth, sand, lemon rind, marmalade on brioche, mushrooms duxelle and ripe melon. Hint of white almonds. A fully mature and well aged expression of a wine normally drunk young.
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11/28/2013 - navybrat Likes this wine: 93 Points
peach and melon, with bubbles and crispness; wonderful accent to thanksgiving dinner
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4/5/2013 - dcwino wrote: 95 Points
2012 En Primeur - Kelly and Kevin’s excellent adventure; 4/4/2013-4/9/2013 (Bordeaux, France): Fully matured, more cooper than pink, still strong presence of very fine mousse, sweet, coopery, yellow peach and raspberry driven nose. Decadent sweet palate with bright acidity giving lovely precision. Very enjoyable.
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12/20/2012 - DaleW wrote:
Not tired, but compared to the Breton it seemed simply and appley. B-/C+
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8/5/2012 - rwstorer wrote: 90 Points
Similar note to previous. Incredible minerality and lime. Terrific bottle
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7/24/2012 - rwstorer wrote: 90 Points
Aromas of strawberry, mineral and mixed red berries. Terrific redish orange color with slightly larger than normal bubbles. Elegant flavors of spice, minreal and a slight citrus note combined with a very light streak of cherry. Balanced, and very enjoyable to drink by itself. We all loved it.
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6/1/2012 - jlgnml wrote: 94 Points
Wines from around the World (Goosefoot, Chicago IL): Fresh, young, vivacious, stunning color in the glass. WOW.
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11/5/2011 - 101kgb wrote: 91 Points
Still very bright and fresh
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7/2/2011 - Paul S wrote: 93 Points
Dinner at the Wild Poet's (HM's place): This was really nice - a great way to start dinner. It had a lovely colour on it - think onion skin orange with flecks of pink. A bit shy at first, but it slowly unfolded to show an amazing nose - yeast, some mineral and then nice cherry and berry scents opening up into a whole panoply of stony, spicy, earthy lushness. On the palate, the mousse had gone down, leaving a nice fine sense of structure. Rather fruity and forward at first, the wine showed sweet berries and strawberries on the attack, lots of lovely freshness, with plenty of depth across the midpalate, and then a lemony citrus note, green apples, and a long finish lined with stony mineral gently pulling away into the distance. It kept developing in the glass, more earth, yeast, a bit of umami and some white meat notes floating out with time. Lovely stuff.
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5/3/2011 - GalvezGuy wrote: 92 Points
CT Offline with JAR1, tantotinto, and Hollowine (Lucio's BYOB, Houston): Generously shared by Tantotinto. Nice nose of brioche, strawberry, and citrus. On the palate, citrus, yeast, and a hint of strawberry. Finishes with steely acidity. Great with food. Lots of life in this bottle but in general, I would be drinking these sooner than later.
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3/5/2010 - CarTer wrote: 92 Points
Tomamos na sexta, jantar inaugural do início do II Confraria Al Mare. Espetacular. Vivo. Perlage impressionante.
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1/5/2010 - poursomemore wrote: flawed
past it's prime
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12/1/2009 - k.osborg@gmail.com wrote: 90 Points
Pale pink in color, pure complex and powerful on the nose, bouquet of red berries, dried fruit no felt oak on the tongue. Also deep mature wild strawberries. On the palate tinder dry, balanced acidity, rich ripe red fruit, plums and prunes. 90 points.
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10/3/2009 - JeffGMorris wrote:
Dinner at Steve and Barb's house. Very tired wine. Dumped. Not rated.
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6/30/2009 - lovedoktor wrote: 90 Points
This was was perhaps past its prime at the time of consumption. It had the expected fresh berry aromas and flavor in the front and mid-palate, but lacked a complex or lasting finish. Although it was still an excellent Champagne, it didn't represent a good or even reasonable value.
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12/31/2008 - foodandwineblog wrote: 91 Points
Faded rose color with tons of bubbles left. Beautifully complex nose with toasted brioche, cherry, almond, citrus. On the palate this is a very smooth, easy drinking Champagne, not overly complex but quite delicious. Crisp on the finish- drinking very well now.
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3/15/2008 - tacman wrote: 92 Points
sadly, my last bottle.
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1/6/2008 - vintage61 wrote: 91 Points
Medium Salmon color, slight nose, Light mousse with few bubbles after pouring, but still quite delicious. Distinct strawberries, some yeast and oxidative notes. Wish I had a couple more to drink in the next couple of years.
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12/16/2007 - 60ouvrees wrote:
Very delicate and graceful rose. Suffered from its placement after two more powerful Champagnes but still enjoyed this a lot.
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1/21/2007 - psmith wrote:
My first successful attempt at sabering.
Aged, earthy nose with a fine bead evident and clear, somewhat offensive, oxidative overtones. Advanced palate, lots of body, but turning sour on the finish. Lots of tang. Just OK.
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10/27/2006 - Thilo wrote: 91 Points
Color is medium pink/salmon. Nose shows lemon, rose, scented wood, and toast. On the palate, tart strawberry, citrus, hint of nut and toast. Still sharp acidity finishes this refreshing but substantial bubbly.
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10/6/2006 - Gary wrote: 89 Points
Beautiful color. Clear age on the nose - yeast, strawberry. Acidity remains bracing, fine bubbles... while slightly oxidized, still shows very well.
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7/28/2006 - La Cave d'Argent wrote: 99 Points
This very special magnum (our wedding year) was chilled on ice in our backyard birdbath, then enjoyed with the Campbells and Allens. A portion was consumed as an aperitif, the rest with fresh lobster martini-glass salad. The wine showed an amazingly brisk bead, with a beautiful medium copper color. Clean and explosive on the nose, with complex aromas of nutmeg, smoke, pine nuts, caramel and cranberries. Medium-bodied on the palate, with great acidity and a creamy mouth texture. The flavors mirror the nose. Building on the middle, the wine then goes on and on at the finish. I really don't know if Champagne can get better than this!
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7/10/2006 - Gary wrote:
celebration dinner for Jake @ Jerrol & Larry's... perhaps the best bottle of this vintage i've had yet. Still very much alive, full of flavor, crisp acidity, some yeasty dough on the palate.
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7/1/2006 - ArieS wrote: 92 Points
Wow, talk about bottle variation...This one is gorgeous, bright fruit, just the right acidity with a long finish.
One more bottle to go, I'm crossing my fingers it's as good as this one...
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5/7/2006 - ArieS wrote: 89 Points
This bottle was better than the previous. It gives me hope on my 2 bottles remaining.
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12/26/2005 - ArieS wrote: 87 Points
Nice pale pink/orange color.
Dough on the nose and orange blossoms on the palate, slightly oxidized
I've had this wine a few times and this is the poorest showing. I'm a little worried because I have 3 more bottles.
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8/20/2005 - beaunehead wrote: 95 Points
Divine! One of the all time greatest Champagnes I've had (and I've had a few!), this is still showing amazingly ripe and concentrated raspberry and strawberry fruit, wonderfully crisp acidity and lots of very fine bubbles. The only flaw is that the cork is no longer spongy, suggesting that I need to finish off what I have left (aw shucks!). This bodes well for the age-ability of current releases of Clicquot's vintage Rose!
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7/12/2005 - jamesbadd wrote: flawed
Oxidized, dead, yuck. All 3 of my Recent Disgorgements were like this. I have had success with the original release and Mags, but not with these recent releases.
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4/18/2005 - Eric wrote:
Low-key Tasting Group does Champagne at Le Pichet (Seattle, WA, USA): This was much, much better than a bottle I tasted back in December. Strawberry with a hint of sherry on the nose. The palate is very nice, clearly aged, pleasant to sip. I don't usually love Rosé Champagne, but this is in a nice spot.
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3/15/2005 - Dejzan wrote:
Veuve Clicuot Vertical (Stockholm): From a magnum. Light pink colour with lots of Pinot aromas:leather, beetroots and tobacco. A lot of body and character. Good with goatcheese.(H)
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2/8/2005 - DelYap wrote: 89 Points
2000 Cali Cab Dinner (Vancouver, BC Canada): Served at the start of the 2000 Cali Cab dinner and I threw it in at the last minute after realizing we didn't have a starter wine. Deep salmon color with almost no effervescent and I found it slightly oxidized. I thought it might have been dead, but others at the table enjoyed it, with Anthony noting that the Brits love a wine like this.
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12/2/2004 - Eric wrote:
Roy Hersh's 1990 & older tasting of "Wines that don't suck" (Sammamish, WA, USA): Hmm, on first sniff this offered up faint fecal hints, baby diaper, and a lightly sherried note. It seems a little oxidized. With time the off-putting smells blew off leaving a pleasant but simple note of strawberry. The palate has nice acidity, but overall this seems a bit simple and more than a bit tired.
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11/21/2004 - Jason wrote:
Farewell Dinner with the Plambecks (Issaquah, WA): I have very limited experience with aged Champagne, so this was a treat. The nose showed plenty of aged characteritics with roasted hazelnuts, ground wheat, and bread dough. The palate followed in kind. The only drawback was a bit of over oxidation on the palate.
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11/14/2004 - Gary wrote: flawed
corked!
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4/17/2004 - Eric wrote:
Seattle Tasting Group does 22 years of Phelps Insignia (Bellevue, WA, USA): Served from magnum. This has very dark color, well beyond the usual pale salmon. Stunning acid and mineral character, almost bracing. I wish I had more time to spend with this.
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12/14/2002 - jeanclaude wrote: 98 Points
Drank this bottle (MAG) with friends during the holiday's of 2002. Still in my mind as clear as day, my notes read: rich brioche toasted with extra butter on the nose, honey, grilled nuts. Mouth feel is exotic and rich, tasting of concentrated compote, yeast, a fullness that is not experienced in Champagne, but more in a mature Corton-Charlemagne or Le Montrachet. Almost so rich that 1 glass is not enough, but 2 puts you over the edge. The bottle was given to a company I worked for by the lawyers who worked on our public offering. None of my cohorts liked Champagne, so they told me to take it home!
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10/19/1996 - bestdamncab Likes this wine: 93 Points
3 Chateau d' Yquem and 4 Chateau Cheval Blanc (Walnut Creek, Ca.): My 50th Birthday Party at Rotisseria on Main, poured from a magnum, great amount of mousse, profuse amount of tiny bubbles, lots of sweet and sour fruit, yeast, and minerals, more of the same on the palate, lovely and supple tasting, delicious way to start the dinner, medium body, holding great, long finish.
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12/7/1995 - bestdamncab Likes this wine: 91 Points
Salmon color, tiny bubbles, okay mousse, nose of dried rose petals, baked cherry tart and a touch of yeast, more of the same on the palate, tasty with the smoked salmon, medium body, pleasant tasting on the finish.
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