A treat to drink a 98 Cheti. Initially muted, with air combines earthy truffle aromas with invigorating freshness. On the palate, it's powerful and acidic, with a liveliness that keeps a long aftertaste. This one seems to age at a glaciar pace and oushined a 2002. 92-94
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The flavors are quite mature with strong notes of caramel and butterscotch but the acidity is still potent keeping it fresh and intense. Actually grew more youthful in the glass which is interesting.
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Impressive Champagne with perfect intensity and wonderful aged flavors of dried lemons and clove spice. Cool and crisp with plenty of complexity on the long, ripe finish. Lovely stuff. Chetillons really needs age to express itself.
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Served for Christmas Eve with freshly shucked oysters and it was delicious! More mature in the flavor profile with some oxidative notes and baked apple, but still had a nice mousse and freshness. Alas between two of this it disappeared all too quickly.
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White burgs at Wu's.: White Burgs at Wu's. This was phenomenal - easily the best Pierre Peters I've had. Mature but without heavy oxidative notes, with precision and delicious fruit. I wish I hadn't spent that much time scraping wax off the Raveneau corks to have more of this.
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Sunday Funday (Chicago, IL): From magnum. Brilliant stuff. This is a very fresh bottle with great liveliness and vivacity. The fruit, while on the yellow side of the spectrum, is bolstered by a lot of acidity and minerality. Very complex, with quite a fair bit of extract. This is a lot better than some younger vintages I've had -- whether this is something to do with the vintage itself, winemaking changes, or just the form factor, I've no idea.
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It has improved since last but also no need to cellar further in my opinion. Abundance of mature fruit, apples and pear. Good acidity and long aftertaste. This drinks very well. But when I buy a BdB I expect something in another style. So not a favourite of mine.
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BYO (MG): Lovely quince and pear style fruit but still with a lovely acidity. It is clearly showing some age and seems to be at its peak. It does have some forest floor and mushroom hints which is very charming. A pleasure to taste!
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Auswine - 90s and earlier tasting: Toasty, yeasty, white florals, apple and pear with a light touch of a herbal note as well. The palate is honeyed and has really nice depth and good acid cut still in place. Drinking well now.
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Best bottle of this I had, although the previous bottle was almost 10 years ago. Mature, yet lively and well-focused. Dried apples, straw, minerals and toast. Broad and rich, with excellent length and precision.
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This bottle didnt "pop" much as the cork was opened, and proved too oxidative to be pleasant. No one finished a glass. In hindsight, I probably should have opened sometime back
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Golden hue, this is rich, honeyed brioched, a touch oxidative, but just a glorious mature champagne that is akin to drinking a classic Chassagne-Montrachet. Good depth, sensuous texture, complex, interesting, at point tonight. I'd drink soon.
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Wonderful and fruity style. Not a complex and complicated wine, but never the less, it's very charming. Lots of fruit but very little acid. Hazelnuts, caramel, dow and toffee. And of course citrus and melon.
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Lot Code 1103. Medium gold color. Nose of bread, nuts, lemon, and shortbread. Abundant, medium bead delivers a mineral, citrus, and slightly floral bread character to the palate, which persists into a nutty, long finish. Delicious and well structured for holding or even developing further in the bottle. Drink or hold.
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Mmm, yeasty, and quite mature, maybe more advanced than I expected but with such gorgeous bread-dough aspect to it. Really lovely while cooking and then to welcome guests to Thanksgiving.
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Lot code 1103. Medium yellow-gold color, medium, abundant bead. Rich nose of honeyed baked bread, almonds, hazelnuts, and a hint of cream. On the palate, this shows some age with rich bread and nut notes that are initially hidden by a honeyed graham cracker essence that makes this very easy to enjoy and seemingly fully mature. Persistent masculine structural elements keep this full on the palate, while a crispness keeps the medium-long finish clean. Really compelling right now from this batch, but likely to make older bones with more time on the cork. Delicious. Drink or hold.
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Wonderful showing. A Champagne that can truly be guzzled, it's so nimble and easygoing. But still very young and fresh. It started out so intensely aromatic that I was sure this was going to show the rewards of bottle age, but in fact once it gets the chance to stretch its legs a little out of the bottle it brightens up so much that the complexion of the fruit could pass for the most recent release. (In fact, this tastes considerably fresher and more bracing than the 2000 vintage of the same wine which hit the market sometime last year.)
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Light golden with vigorous mousse. Seems a bit wound up. Dominant grapefruit on nose and palate. Other mixed citrus too. Lacks complexity, but young. Some green tea and sea breeze too. Light dosage I suspect. Just does not excite me, competently constructed, but boring and somewhat simple. Lots of tooth slickening acid sticks out at warm temps. 87 pts, maybe, probably less.
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Good showing, after a couple of less than inspiring samples. Loads of biscuit and minerals on the palate. Fairly large bead, but focused and insisive on the palate. Good length.
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Morels and Burgundy (Chicago): Not much experience with Champagne, so take this for what it's worth. Toasty on the nose, bright and crisp on the palate. A very nice wine, and great with food.
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Top flight Mesnil BdB here. This is so young yet you can tell this is going to be great. This has that telltale cologne nose that just screams Mesnil. Currently the acids are fairly pronounced but I think this will be a great wine in another half decade.
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Not as good as previous bottles but still drinking well. A champagne that needs food to shine. These bottles are scheduled to go short term as I really don't think it has much of a future with additional bottle age.
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I had read various lackluster notes on this champer so curiousity got the cat. I'll let the last of these sit, if only b/c this was nothing spectacular at this point in its life, and the NV from the last two disgorgements are flowing, like, well...fine wine? We recently had a champagne offline, with a lot of growers - and although not tasted alongside the lineup, this would probably have ranked in my lower 1/3. Nose of creme brulee and apple, pretty simple really. Some solid granny smith and hazelnut, with a nice caramel note on the finish (and the finish is def long, 30 plus seconds), but there are so many other great choices at cheaper price pts, incl. the NV Peters.
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Good but uninspiring. Some toast, lemon and grapefruit. Good balance, but short and simple. Might be closing up? I'm hoping this will develop with time.
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Delicate. Nose of nuts and graphite with hints of tuna (yes- all three agreed we could smell this). Crisp and light bodied w/ little depth of flavor. Flavors of grapefruit and mineral with overly acidic finish.
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Light gold in color; This champagne seemed young and will probably continue to improve short-term. Heavy mousse and large bubbles were a bit wild for me for a vintage champagne but that is a minor issue. A well-priced, enjoyable Champagne for what it offered.
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Rhone Dinner at Restaurant Michael (Winnetka, IL): Pale yellow in color. Aromatic with yeast, minerals and white fruit on the nose. The palate is lean, crisp and restrained --- showing youth and a tightly wound body. Good length. Very nice but still has some hard youthful edges that need to soften.
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Crisp, slightly nutty nose. Round on the palate with a doughy rich sensation. Fine bead, good length. Very nice... a bit more round than I would have expected, though.
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pale but with a little green tint (might have been the light source). Crisp fresh green aroma with something else that I can only describe -- I hate to say it but I lack a better descriptor -- as a not unpleasant smell of pasta with red sauce. In the mouth it was straightforward (if not a bit austere) with crisp citric and apple tones, a little peach, and some implicit minerality. Med-long finish. Texture is smooth and tight. Balance good; leans towards the acidic. I'll for sure try this again in a few years for what is hiding in there.
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From a single vineyard, around 200 yards from the village of 70 year old vines which give massive extract, real tight (but not hard) acidity, quite closed too, but that gravity defying finish. Noticeably darker colour, very lean but lots of dry complex fruit, closed pretty tight. Dosage of 5g/l. XXX
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Good after being open for a bit, but this is still five years away from when you should even begin to drink it. Beautiful crisp acidity, toasty character, coffee, and lemony notes. Tons of promise.
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$65 full retail. The first whiff tells you this is going to be special. For me, aromatically, a near-perfect mix of toast / fresh bread and a delicately interwoven thread of citrus. In the mouth, there's a head-spinning interplay of more of the same, with a creamy texture, yet focused acidity. Quite elegant; this really tip-toes - despite its assertiveness. I can't think of a downside - other than he fact that I don't currently have more of this in the cellar! This is a gorgeous BdB, and a noticeable step up from several other grower Champagnes I've had recently.
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Yes, this is a step up from the delightful n.v. because of its singular personality of peach covered citric fruit. Personality to burn and delicious now, but not for the long term, perhaps. The texture is suave, perhaps because the small bubbles are not constantly exploding throughout the mouth. Although entirely from grand cru Mesnil source, there is no chalkiness of youthful dryness. Thank you, M. Peters.
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Champagne Offline - Revenge of the Fizz (Snows - London): Funny nose at first, at first just sulphur but actually more complexity sitting behind, but tightly wound. I found this a bit difficult, with an almost tannic acidity. I guzzled this too quickly, want to try again soon.
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A recent release Blanc de Blancs vintage champagne. Pure and focused with chalky notes on the finish. As Skwid notes it is a low acid Champagne so I don't see long term aging for this one. For the right price (under $60) this is very enjoyable now. It was terrific with assorted Sushi.
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1/19/2024 - Periko Likes this wine: 93 Points
A treat to drink a 98 Cheti. Initially muted, with air combines earthy truffle aromas with invigorating freshness. On the palate, it's powerful and acidic, with a liveliness that keeps a long aftertaste. This one seems to age at a glaciar pace and oushined a 2002. 92-94
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10/22/2022 - dream Likes this wine: 93 Points
The flavors are quite mature with strong notes of caramel and butterscotch but the acidity is still potent keeping it fresh and intense. Actually grew more youthful in the glass which is interesting.
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6/15/2021 - dream Likes this wine: 94 Points
Impressive Champagne with perfect intensity and wonderful aged flavors of dried lemons and clove spice. Cool and crisp with plenty of complexity on the long, ripe finish. Lovely stuff. Chetillons really needs age to express itself.
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5/3/2021 - TBAFB wrote: flawed
Corked.
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12/24/2020 - retired_and_roving Likes this wine:
Served for Christmas Eve with freshly shucked oysters and it was delicious! More mature in the flavor profile with some oxidative notes and baked apple, but still had a nice mousse and freshness. Alas between two of this it disappeared all too quickly.
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11/6/2020 - Nicephoras wrote:
White burgs at Wu's.: White Burgs at Wu's. This was phenomenal - easily the best Pierre Peters I've had. Mature but without heavy oxidative notes, with precision and delicious fruit. I wish I hadn't spent that much time scraping wax off the Raveneau corks to have more of this.
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7/24/2019 - esh44 wrote:
Fantastic bottle.
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4/28/2019 - acyso wrote: 93 Points
Sunday Funday (Chicago, IL): From magnum. Brilliant stuff. This is a very fresh bottle with great liveliness and vivacity. The fruit, while on the yellow side of the spectrum, is bolstered by a lot of acidity and minerality. Very complex, with quite a fair bit of extract. This is a lot better than some younger vintages I've had -- whether this is something to do with the vintage itself, winemaking changes, or just the form factor, I've no idea.
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1/12/2019 - Tartiflette wrote: 91 Points
It has improved since last but also no need to cellar further in my opinion. Abundance of mature fruit, apples and pear. Good acidity and long aftertaste. This drinks very well. But when I buy a BdB I expect something in another style. So not a favourite of mine.
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5/15/2018 - canan wrote: 93 Points
BYO (MG): Lovely quince and pear style fruit but still with a lovely acidity. It is clearly showing some age and seems to be at its peak.
It does have some forest floor and mushroom hints which is very charming. A pleasure to taste!
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5/4/2017 - CamWheeler wrote: 91 Points
Auswine - 90s and earlier tasting: Toasty, yeasty, white florals, apple and pear with a light touch of a herbal note as well. The palate is honeyed and has really nice depth and good acid cut still in place. Drinking well now.
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4/22/2017 - mdefreitas wrote: 93 Points
Same as my other bottle consumed at the same night.
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4/22/2017 - mdefreitas wrote: 93 Points
Best bottle of this I had, although the previous bottle was almost 10 years ago. Mature, yet lively and well-focused. Dried apples, straw, minerals and toast. Broad and rich, with excellent length and precision.
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1/1/2016 - thalver wrote:
This bottle didnt "pop" much as the cork was opened, and proved too oxidative to be pleasant. No one finished a glass. In hindsight, I probably should have opened sometime back
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12/5/2014 - andtheodor wrote: 93 Points
Corn nuts, chalk, chicken broth, nuts, white peaches, warm apple cobbler. Love it!
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11/22/2014 - blanquito wrote: 93 Points
Golden hue, this is rich, honeyed brioched, a touch oxidative, but just a glorious mature champagne that is akin to drinking a classic Chassagne-Montrachet. Good depth, sensuous texture, complex, interesting, at point tonight. I'd drink soon.
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12/14/2013 - cweiss Likes this wine:
Foodie Thanksgiving. Big, balanced. Young yet. Excellent champagne.
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6/11/2013 - Tartiflette wrote: 90 Points
Wonderful and fruity style. Not a complex and complicated wine, but never the less, it's very charming. Lots of fruit but very little acid. Hazelnuts, caramel, dow and toffee. And of course citrus and melon.
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4/6/2012 - fredb Likes this wine:
Lot Code 1103. Medium gold color. Nose of bread, nuts, lemon, and shortbread. Abundant, medium bead delivers a mineral, citrus, and slightly floral bread character to the palate, which persists into a nutty, long finish. Delicious and well structured for holding or even developing further in the bottle. Drink or hold.
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11/25/2010 - Eric wrote:
Mmm, yeasty, and quite mature, maybe more advanced than I expected but with such gorgeous bread-dough aspect to it. Really lovely while cooking and then to welcome guests to Thanksgiving.
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5/15/2010 - fredb Likes this wine:
Lot code 1103. Medium yellow-gold color, medium, abundant bead. Rich nose of honeyed baked bread, almonds, hazelnuts, and a hint of cream. On the palate, this shows some age with rich bread and nut notes that are initially hidden by a honeyed graham cracker essence that makes this very easy to enjoy and seemingly fully mature. Persistent masculine structural elements keep this full on the palate, while a crispness keeps the medium-long finish clean. Really compelling right now from this batch, but likely to make older bones with more time on the cork. Delicious. Drink or hold.
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3/30/2010 - Keith Levenberg wrote: 92 Points
Wonderful showing. A Champagne that can truly be guzzled, it's so nimble and easygoing. But still very young and fresh. It started out so intensely aromatic that I was sure this was going to show the rewards of bottle age, but in fact once it gets the chance to stretch its legs a little out of the bottle it brightens up so much that the complexion of the fruit could pass for the most recent release. (In fact, this tastes considerably fresher and more bracing than the 2000 vintage of the same wine which hit the market sometime last year.)
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1/27/2010 - Employee500 wrote: 92 Points
Wow, just terrific!
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10/25/2009 - cweiss wrote:
At Joe-fest. Very lovely Blanc de Blancs and drinking well. Creaminess, biscuity, good acid, all in proportion.
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4/9/2009 - TomH wrote: 93 Points
Gorgeously complex and showing substantially more complex aromas then three years ago. For my palate, this wine is in the perfect place right now.
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12/25/2007 - plitton wrote: 92 Points
Very nice. Laser focused on the palate--crisp and clean. Some toast, lemon, creme, vanilla. Tiny bubbles.
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11/21/2007 - plitton wrote: flawed
Cona Thanksgiving 2007; 11/20/2007-11/23/2007: The fruit tasted dead--though the wine was still effervescent.
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10/21/2007 - mdefreitas wrote: 90 Points
Very doughy and biscuity. Laser beam of acids shimmering off the minerally aftertaste. Seems to be getting better with more age.
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10/19/2007 - Hillbilly wrote: 87 Points
Light golden with vigorous mousse. Seems a bit wound up. Dominant grapefruit on nose and palate. Other mixed citrus too. Lacks complexity, but young. Some green tea and sea breeze too. Light dosage I suspect. Just does not excite me, competently constructed, but boring and somewhat simple. Lots of tooth slickening acid sticks out at warm temps. 87 pts, maybe, probably less.
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10/9/2007 - mdefreitas wrote: 89 Points
Good showing, after a couple of less than inspiring samples. Loads of biscuit and minerals on the palate. Fairly large bead, but focused and insisive on the palate. Good length.
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5/20/2007 - jlm wrote:
Morels and Burgundy (Chicago): Not much experience with Champagne, so take this for what it's worth. Toasty on the nose, bright and crisp on the palate. A very nice wine, and great with food.
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5/19/2007 - conadoc wrote: 93 Points
Dry, minerals, bright and elegant. Lovely wine with large moussse.
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4/9/2007 - simpsonr wrote: 94 Points
Top flight Mesnil BdB here. This is so young yet you can tell this is going to be great. This has that telltale cologne nose that just screams Mesnil. Currently the acids are fairly pronounced but I think this will be a great wine in another half decade.
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3/18/2007 - Winetex wrote: 91 Points
Not as good as previous bottles but still drinking well. A champagne that needs food to shine. These bottles are scheduled to go short term as I really don't think it has much of a future with additional bottle age.
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3/13/2007 - mdefreitas wrote: 87 Points
Another good but underwhelming sample. Where is the complexity and intensity? Here's hoping it develops with time.
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3/11/2007 - spacewrangler wrote: 87 Points
I had read various lackluster notes on this champer so curiousity got the cat. I'll let the last of these sit, if only b/c this was nothing spectacular at this point in its life, and the NV from the last two disgorgements are flowing, like, well...fine wine? We recently had a champagne offline, with a lot of growers - and although not tasted alongside the lineup, this would probably have ranked in my lower 1/3. Nose of creme brulee and apple, pretty simple really. Some solid granny smith and hazelnut, with a nice caramel note on the finish (and the finish is def long, 30 plus seconds), but there are so many other great choices at cheaper price pts, incl. the NV Peters.
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3/8/2007 - mdefreitas wrote: 87 Points
Good but uninspiring. Some toast, lemon and grapefruit. Good balance, but short and simple. Might be closing up? I'm hoping this will develop with time.
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12/29/2006 - EricFromMD wrote: 87 Points
Delicate. Nose of nuts and graphite with hints of tuna (yes- all three agreed we could smell this). Crisp and light bodied w/ little depth of flavor. Flavors of grapefruit and mineral with overly acidic finish.
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12/26/2006 - cvvhrn wrote: 90 Points
Nice light nose with a nice crisp finish Hints of apples . It complimented the roasted pepper soup nicely
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12/15/2006 - Winetex wrote: 92 Points
Light gold in color; This champagne seemed young and will probably continue to improve short-term. Heavy mousse and large bubbles were a bit wild for me for a vintage champagne but that is a minor issue. A well-priced, enjoyable Champagne for what it offered.
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12/13/2006 - Nanda wrote: 90 Points
Rhone Dinner at Restaurant Michael (Winnetka, IL): Pale yellow in color. Aromatic with yeast, minerals and white fruit on the nose. The palate is lean, crisp and restrained --- showing youth and a tightly wound body. Good length. Very nice but still has some hard youthful edges that need to soften.
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7/28/2006 - Nanda wrote: 92 Points
Chicago Week Geeks Taste Chardonnay (Palmito): Pale yellow in color. Yeasty nose. Large beads with a fresh and crisp palate. Lingering finish.
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6/17/2006 - mdefreitas wrote: 92 Points
Crisp, slightly nutty nose. Round on the palate with a doughy rich sensation. Fine bead, good length. Very nice... a bit more round than I would have expected, though.
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5/7/2006 - Calistoga wrote: 89 Points
pale but with a little green tint (might have been the light source). Crisp fresh green aroma with something else that I can only describe -- I hate to say it but I lack a better descriptor -- as a not unpleasant smell of pasta with red sauce. In the mouth it was straightforward (if not a bit austere) with crisp citric and apple tones, a little peach, and some implicit minerality. Med-long finish. Texture is smooth and tight. Balance good; leans towards the acidic. I'll for sure try this again in a few years for what is hiding in there.
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4/11/2006 - Russell Faulkner wrote:
From a single vineyard, around 200 yards from the village of 70 year old vines which give massive extract, real tight (but not hard) acidity, quite closed too, but that gravity defying finish. Noticeably darker colour, very lean but lots of dry complex fruit, closed pretty tight. Dosage of 5g/l. XXX
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3/21/2006 - TomH wrote: 91 Points
Good after being open for a bit, but this is still five years away from when you should even begin to drink it. Beautiful crisp acidity, toasty character, coffee, and lemony notes. Tons of promise.
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2/15/2006 - mjj1066 wrote:
At Millenium Dinner. Very good; minerality and flavorful.
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1/13/2006 - Ben Andersen wrote:
$65 full retail. The first whiff tells you this is going to be special. For me, aromatically, a near-perfect mix of toast / fresh bread and a delicately interwoven thread of citrus. In the mouth, there's a head-spinning interplay of more of the same, with a creamy texture, yet focused acidity. Quite elegant; this really tip-toes - despite its assertiveness. I can't think of a downside - other than he fact that I don't currently have more of this in the cellar! This is a gorgeous BdB, and a noticeable step up from several other grower Champagnes I've had recently.
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12/16/2005 - sdr wrote: 90 Points
Yes, this is a step up from the delightful n.v. because of its singular personality of peach covered citric fruit. Personality to burn and delicious now, but not for the long term, perhaps. The texture is suave, perhaps because the small bubbles are not constantly exploding throughout the mouth. Although entirely from grand cru Mesnil source, there is no chalkiness of youthful dryness. Thank you, M. Peters.
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11/14/2005 - Russell Faulkner wrote:
Champagne Offline - Revenge of the Fizz (Snows - London): Funny nose at first, at first just sulphur but actually more complexity sitting behind, but tightly wound. I found this a bit difficult, with an almost tannic acidity. I guzzled this too quickly, want to try again soon.
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5/7/2005 - Winetex wrote: 92 Points
A recent release Blanc de Blancs vintage champagne. Pure and focused with chalky notes on the finish. As Skwid notes it is a low acid Champagne so I don't see long term aging for this one. For the right price (under $60) this is very enjoyable now. It was terrific with assorted Sushi.
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4/9/2005 - skwid wrote:
Very fruity with low acid. A very good "drink now" Champagne. Parker will love this style of Champagne.
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