March 2018 disgorgement. Surprisingly well balanced and complex. Maybe lacking a bit of length and generosity. Nice bottle if you like champagne on the austere side.
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I wanted to like this. I really tried. But there is just an overwhelming dead things - not hot corpse bride, alas - element everywhere from stem to stern. The texture is perfect, to end on a positive.
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It's a good/enjoyable wine, but I probably wouldn't pay more than $60 for this bottle. A little light on the palate for anything over that price point, but the acidity is decent.
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It's ok, and the bottle was emptied (even preferred by some) by end of night. That said, it's not as balanced and fresh as I prefer: maybe more chalk and mineral and a touch less ripe fruit (?). I'm probably in the minority here, so it matters not. Still, glad to have looked at the latest iteration.
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Bromley Wine Circle does Northern Rhone - 2nd November 2023 (Beckenham): Nose that takes a few minutes to get going starts with a few drops of grapefruit juice and a little sherbet pip. With some air some hints of sliced Cox apple and later some salted popcorn and a suggestion of toffee wrapper. The palate is very dry and there's a lovely quinine bitterness, dances across the palate and good length too. A find from CPH in Beaune.
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I really dig all of the back label info that is provided. So much info that it serves a geek like me and I appreciate all of it, and wish others would follow their lead in the industry. 50% 2014 and the rest is a perpetual from 2010-2013. Brut nature, with 60% Pinot Noir and 40% Chardonnay. Disgorged March 2018. Red apple, little bit of grapefruit, and no austerity that I can sense. Pear, licorice and some zesty citrus and a flinty finish.
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Solera started in 2010, 2015 being the last vintage included. Dsg 11/2019
60% Pinot Noir 40% Chardonnay, 1.5g dosage
Nose on a beautiful maturity with pear and vanilla. Diffuse effervescence.
Mouth in line with the nose, with a very fine touch of oxidation, pear, fine oak and citrus. The maturity and serenity of the wine surprise me, it is quite vinous, while the Chardonnay takes over in the second part of the mouth. The wine then becomes more vertical and saline, with a good balance. Nice finish, fine, on the wet stone with a correct length.
Very good champagne, found at 35€, it is a good value for money.
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These arrived recently, to go with an older disgorgement of the same cuvee that I have (from purchase back in 2019, which I left alone to gather some more age). So, one of the new bottles that arrived I opened last night. Note here is from Day 2, without food and just the noise from the afternoon sea breeze. Pale with just a tinge of gold. No dosage here, with biodynamic farming. Verzy fruit, using a solera that was started back in 2010. 50% from 2014 is the current addition to the solera (for this disgorgement), with the remainder being the solera that is 2010 -2013. As for what cepages are used, 60% PN / 40% Chard, disgorged March 2018. A lot of back label data, which I dig. Aroma of smoke, cardamom and flint. The frame of the wine is citrus rind, rye and mineral, conveying a savory tone, which is a style I consistently enjoy. Within the frame, plenty of apple, lemon, grapefruit and a cardamom edge to the finish, which my thought is coming from the wood (this is done completely in wood). And when the chill softens then there is some raspberry signature in the finish from the Pinot Noir. Damn, I paid $45US for these and I have kinda lost touch with Mouzon-Leroux but this is a killer value for what is in the bottle, with the clean farming and the brut nature style, I gotta look back into finding some of the other cuvees again.
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Pure Spirits Champagne portfolio tasting (360 restaurant): 3 vintages of L' Atavique Full on ripe, savoury, overripe citrus, stone fruit, a touch earthy and spicy, sesame notes Palate is fresh, smooth, creamy, high intensity, interesting, nutty, long finish
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Medium gold colour. Small and lively bubbles. Medium (+) and developing nose with ripe yellow apples, ripe lemon, roasted walnuts, brioche, toast, butter and wet stone. Medium (+) taste of ripe yellow apples, ripe lemon, roasted walnuts, brioche, toast, butter and wet stone. Long and dry finish. High acidity. Medium body. A very good Solera Champagne with good maturation. Drink now or over the next five years. Goes well as an aperitif, or with cured meat or shellfish.
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Tasted at a trade event in NJ. Apparently this NV release is made from 50% 2016 vintage wine and 50% from a “solera” of 2010-2015. Extremely bright with very high acidity. Very effervescent, explosive in the mouth. I picked up mostly citrus notes and pear on the palate. Very broad in your mouth but at this time it seems a bit tiring with the rather bracing acidity.
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There is no prominent fruit aromas in this champagne or in other word the fruit is in the minerality. L'ascendant is more a case of Verzy's unique minerality counterpointed against medium acidity, with time the champagne becomes less aggresive and a creamy element with hints of pear,lemon and pepper emerges. This is a champagne that lives from the tension and is best drunk over a couple of hours just to witness the evolution in the glass. Tyson Stelzer really tore into Mouzon in the new edition of his book. Criticising the lack of dosage and their inability to age. Personally I would not go for Anthony Galloni's drinking windows, I think best drunk young, in the next 1 to 2 years as long as the tension is there. I doubt the Maillard reaction will take place in this champagne due to the low dosage and Verzy is not Ambonnay or Aube, this is just does not have the phenolic ripeness. The wood element also emerges with time. Mouzon buys used barrels from Jadot. Another 1 to 1,5g dosage and this champagne would be playing in another league.
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starts off with some burst of weird artifical chemical smell (also present on the aftertaste) natural yeasts ehh ?
apples… freshness… hints of vanilla rather thin body...
oak influence more prominent, slightly austere oaky bitterness stronger than fruit sweetness
in general not bad but i think here a slightly higher dosage would be better (this is for the first day after opening)
the higher end cuvees of mouzon are much better balanced right away.
lemon, something herbal at times skeleton frame of bone dry precise lemon and hints of minerality (burnt lime) and rarely plum notes coming to the fore really extremely complex every swing of the glass gives new impressions gin/vodka lemon notes
second day, much better integration, more balanced now the oak gives a nice backbone and more medium body feeling, less austere feeling, more vinous
third day, perfectly integrated drinks very nicely... quite impressive but definitely not a beginners champagne.
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Lime flesh in color Brioche nose, lemon zest, some nutty notes. Very nice. Lots of mousse. Very light. More lemon notes. Medium plus finish. Really nice bubble for the price point.
Britt approved!
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Interesting to see more and more Champagne made in solera. Nice little drop. Loads of brioche & ripe tropical fruit on the nose. The palate is reserved for Pinot dominance, while the Chardy plays its role perfectly in the background with a great string of acidity. For people that like their bubbles on the richer side, this is for you. A really, really well-done wine, but not my preferred style at the end of the day.
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Second of two bottles bought back in 2019. Disgorged May 2017, 50% 2013 base with a solera from 2010-2012 for the other 50%. 60% PN / 40% Chard from Verzy, with 3 g/l dosage. Opened yesterday. When cool, this has aromas or apple and saline. And, the flavors show a mix of lime, plus something savory that marries up with a dried berry. As the chill fades, some grapefruit, lime peel and with the light touch of dosage, the apple flavors takes on a light honeyed note. With more air, green pippin, fennel and some tangerine. I really had to let this warm up to let the Pinot Noir come out, which shows up as a savory/herby raspberry. The final thing that comes to mind is quince, which is part of the finish. Not sure how far down into the soil the chalk is within this part of Verzy, but it seems flinty to me, giving the wine more of that kind of a finishing texture. This is a solid wine, and as this solera begins to take on some additional vintages, I will look forward to trying the wines. I do have a bottle of the 2014 base, which was disgorged in 2018 and will look too find the the 2015, too.
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This came from the 50% 2012 and 50% 2010/11 solera and was disgorged April 2018. Quite fresh Bouquet with meyer lemon, chalk, herbs and some distant gooseberries. On the palate its fresh and strict, not really round and creamy. Will be interesting to see, how this special solera based Champagne will develop with more vintages joining the cuvee.
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I can't add a whole lot to my last note. There is a nice sense of biscuits initially. Lovely fruit on the cusp of being something more. Maybe a touch tart. It definitely feels like they are on the right track with their solera technique. Some seem to have run into more mature corner where the wine is heading odd into something else. They have captured a richer sense giving things an added complexity without being distracting.
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A very nice mix of more mature and wooded notes with fresher, younger fruit. I believe this is half from a solera going back to 2010 and half fruit from 2014. Something close to that anyway. It's also a 60/40 mix of Pinot and Chard. I liked the range and expression of this wine. Nice balance. Gives me some of those more mature like notes to keep this smoother and inviting. It's also not as hard as it could be given the zero dosage. It's pretty strong all around but I can't help but thinking a low dose of 2-3 g/l would really let this fly. I'll likely buy it again but I hope the makers are not strident in their technique and open to making the best they can.
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This bottle has a later disgorge date than the one I wrote about this past summer. This one is March 2018, zero dosage, and a mostly even split of PN and Chard, in part from a solera back to 2010. This strikes me as gentle and more subtle, certainly not indicating its dosage which I think speaks to the balance of the wine. Juicy white fruits, some shading of red with some citrusy grapefruit and lime. The finish then shows a cool mix of toasted wood (this is raised in it) and the saline that I would look for from Verzy. Sometimes the zero dosage style can be a bit jarring if not done well, and in this instance of l'Ascendant, it works.
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DG 05/2017 Spices, clove, cinnamon, lime cordial, baked apples, pomegranate, chalk, some cream and fresh milk. Vinous, moderate acidity. It's good but not very exciting, a couple of years more will make it more enjoyable. 84pt
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First of two. Disgorged May 2017, 50% 2013 base with a solera from 2010-2012 for the other 50%. 60% PN / 40% Chard from Verzy, with 3 g/l dosage. This has a pronounced dried lime note, with a baked apple (the wine is raised in wood, so perhaps this gives the apple pie note), finishing with some honey and raspberry...Retasting from last night's leftovers, a little CO2 has remained but most of it has gone. What's left behind is a gentle effervescence, and the emergence of some citrusy grapefruit. This is a really cool Champagne, one I will look to add reload some more to the cellar.
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I've had this a couple times in the past few weeks, first at a Champagne dinner where it was paired with the cheese course, here as an apertif with snacks. I find that this is less laserlike or tough sledding than many low dosage Champagne, probably due to the "solera" which seems to round things out and add some doughy and rounder notes. Very good wine that I plan to keep at hand.
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Champagne natural. De la zona de la Grande Montagne de Reims viene este champagne, concretamente 100% Verzy Grand Cru, Grande Montagne de Reims 60% Pinot Noir, 40% Chardonnay. Se cría 3 años en botella. Los vinos proceden de una criadera de 2009/2010 con la que juegan con el lado oxidativo pero también buscando la expresión del terroir. Pajizo con destellos dorados. Hay notas de bollería, algo de crema inglesa, suaves vainillas, compota de manzana y algo de fruta confitada. En boca muestra cierta verticalidad, el paso es fluido, el carbónico se muestra intenso pero bien integrado, cítrico, fresco, largo y atractivo.
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From a solera system started in 2010. Now the base consists of 2013 (50%) and a blend of 2010, 2011 and 2012 (50%). Organically farmed Pinot Noir (60%) and Chardonnay (40%) from Grand Cru Verzy. Agod for approx. 3 years in bottles on the lees after bottling. Dosage 3 g/l. Total production 5906 bottles.
Almost colorless pale lemon yellow. Very delicate and nuanced nose with aromas of chalk, sweet cookie dough, some exotic spices, a little bit of sweet yellow fruit, a hint of floral character and a touch of yeasty French bread. The wine is very dry, quite broad and pretty weighty on the palate with flavors of bready autolysis, ripe apple, some sweeter brioche notes, a little bit of yeasty leesiness and a hint of lemony citrus fruits. Quite gentle yet pretty persistent mousse. The finish is bright, bone-dry and quite chalky with flavors of mealy green apple, some citrus fruits, a little bit of autolytic bread and a hint of spicy nuttiness.
A nice, focused Champagne with lovely, subtle complexity. The later iterations of the wine might be very interesting, but its current base wine feels a bit too young to give the wine the depth and richness it really requires. Once the solera system consists of +10 vintages this wine can start challenging some greater names in the Champagne, but now the wine just gets a bit lost amidst all the other great bubblies. This is good, but still nothing particularly memorable.
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3/31/2024 - Vas19 wrote: 92 Points
March 2018 disgorgement. Surprisingly well balanced and complex. Maybe lacking a bit of length and generosity. Nice bottle if you like champagne on the austere side.
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1/26/2024 - AndrewSGHall Does not like this wine:
21 dg. 50% 16
I wanted to like this. I really tried. But there is just an overwhelming dead things - not hot corpse bride, alas - element everywhere from stem to stern. The texture is perfect, to end on a positive.
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1/21/2024 - Max S. Likes this wine: 91 Points
It's a good/enjoyable wine, but I probably wouldn't pay more than $60 for this bottle. A little light on the palate for anything over that price point, but the acidity is decent.
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1/1/2024 - Tim Heaton wrote:
It's ok, and the bottle was emptied (even preferred by some) by end of night. That said, it's not as balanced and fresh as I prefer: maybe more chalk and mineral and a touch less ripe fruit (?). I'm probably in the minority here, so it matters not. Still, glad to have looked at the latest iteration.
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11/2/2023 - Vinumming & Ahhing Likes this wine: 90 Points
Bromley Wine Circle does Northern Rhone - 2nd November 2023 (Beckenham): Nose that takes a few minutes to get going starts with a few drops of grapefruit juice and a little sherbet pip. With some air some hints of sliced Cox apple and later some salted popcorn and a suggestion of toffee wrapper. The palate is very dry and there's a lovely quinine bitterness, dances across the palate and good length too. A find from CPH in Beaune.
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9/17/2023 - Frank Murray III wrote:
I really dig all of the back label info that is provided. So much info that it serves a geek like me and I appreciate all of it, and wish others would follow their lead in the industry. 50% 2014 and the rest is a perpetual from 2010-2013. Brut nature, with 60% Pinot Noir and 40% Chardonnay. Disgorged March 2018. Red apple, little bit of grapefruit, and no austerity that I can sense. Pear, licorice and some zesty citrus and a flinty finish.
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7/18/2023 - Benoit Hardy Likes this wine: 91 Points
Solera started in 2010, 2015 being the last vintage included. Dsg 11/2019
60% Pinot Noir 40% Chardonnay, 1.5g dosage
Nose on a beautiful maturity with pear and vanilla. Diffuse effervescence.
Mouth in line with the nose, with a very fine touch of oxidation, pear, fine oak and citrus. The maturity and serenity of the wine surprise me, it is quite vinous, while the Chardonnay takes over in the second part of the mouth. The wine then becomes more vertical and saline, with a good balance. Nice finish, fine, on the wet stone with a correct length.
Very good champagne, found at 35€, it is a good value for money.
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7/13/2023 - Frank Murray III wrote:
These arrived recently, to go with an older disgorgement of the same cuvee that I have (from purchase back in 2019, which I left alone to gather some more age). So, one of the new bottles that arrived I opened last night. Note here is from Day 2, without food and just the noise from the afternoon sea breeze. Pale with just a tinge of gold. No dosage here, with biodynamic farming. Verzy fruit, using a solera that was started back in 2010. 50% from 2014 is the current addition to the solera (for this disgorgement), with the remainder being the solera that is 2010 -2013. As for what cepages are used, 60% PN / 40% Chard, disgorged March 2018. A lot of back label data, which I dig. Aroma of smoke, cardamom and flint. The frame of the wine is citrus rind, rye and mineral, conveying a savory tone, which is a style I consistently enjoy. Within the frame, plenty of apple, lemon, grapefruit and a cardamom edge to the finish, which my thought is coming from the wood (this is done completely in wood). And when the chill softens then there is some raspberry signature in the finish from the Pinot Noir. Damn, I paid $45US for these and I have kinda lost touch with Mouzon-Leroux but this is a killer value for what is in the bottle, with the clean farming and the brut nature style, I gotta look back into finding some of the other cuvees again.
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1/26/2023 - kostaslonis Likes this wine:
Pure Spirits Champagne portfolio tasting (360 restaurant): 3 vintages of L' Atavique
Full on ripe, savoury, overripe citrus, stone fruit, a touch earthy and spicy, sesame notes
Palate is fresh, smooth, creamy, high intensity, interesting, nutty, long finish
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1/14/2023 - SuperSomm wrote:
Medium gold colour. Small and lively bubbles. Medium (+) and developing nose with ripe yellow apples, ripe lemon, roasted walnuts, brioche, toast, butter and wet stone. Medium (+) taste of ripe yellow apples, ripe lemon, roasted walnuts, brioche, toast, butter and wet stone. Long and dry finish. High acidity. Medium body. A very good Solera Champagne with good maturation. Drink now or over the next five years. Goes well as an aperitif, or with cured meat or shellfish.
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9/13/2022 - oldwines Likes this wine: 90 Points
Tasted at a trade event in NJ. Apparently this NV release is made from 50% 2016 vintage wine and 50% from a “solera” of 2010-2015. Extremely bright with very high acidity. Very effervescent, explosive in the mouth. I picked up mostly citrus notes and pear on the palate. Very broad in your mouth but at this time it seems a bit tiring with the rather bracing acidity.
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4/8/2022 - tak4 wrote: 88 Points
Willamette Valley 2022; 4/8/2022-4/9/2022: Maderized on nose, very fresh on palate, vitamin pill yeast, very crisp palate refresher
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2/21/2022 - assaggi Does not like this wine: 88 Points
There is no prominent fruit aromas in this champagne or in other word the fruit is in the minerality. L'ascendant is more a case of Verzy's unique minerality counterpointed against medium acidity, with time the champagne becomes less aggresive and a creamy element with hints of pear,lemon and pepper emerges. This is a champagne that lives from the tension and is best drunk over a couple of hours just to witness the evolution in the glass. Tyson Stelzer really tore into Mouzon in the new edition of his book. Criticising the lack of dosage and their inability to age. Personally I would not go for Anthony Galloni's drinking windows, I think best drunk young, in the next 1 to 2 years as long as the tension is there. I doubt the Maillard reaction will take place in this champagne due to the low dosage and Verzy is not Ambonnay or Aube, this is just does not have the phenolic ripeness. The wood element also emerges with time. Mouzon buys used barrels from Jadot. Another 1 to 1,5g dosage and this champagne would be playing in another league.
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12/25/2021 - ChDonath Likes this wine: 91 Points
Disgorged 03/18 zero dosage
starts off with some burst of weird artifical chemical smell (also present on the aftertaste) natural yeasts ehh ?
apples… freshness… hints of vanilla rather thin body...
oak influence more prominent, slightly austere
oaky bitterness stronger than fruit sweetness
in general not bad but i think here a slightly higher dosage would be better (this is for the first day after opening)
the higher end cuvees of mouzon are much better balanced right away.
lemon, something herbal at times
skeleton frame of bone dry precise lemon and hints of minerality (burnt lime)
and rarely plum notes coming to the fore
really extremely complex every swing of the glass gives new impressions
gin/vodka lemon notes
second day, much better integration, more balanced
now the oak gives a nice backbone and more medium body feeling, less austere feeling, more vinous
third day, perfectly integrated drinks very nicely... quite impressive but definitely not a beginners champagne.
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9/6/2021 - Genghis88 Likes this wine: 90 Points
Lime flesh in color
Brioche nose, lemon zest, some nutty notes. Very nice.
Lots of mousse. Very light. More lemon notes. Medium plus finish. Really nice bubble for the price point.
Britt approved!
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5/25/2021 - grapenomad wrote: 91 Points
Interesting to see more and more Champagne made in solera. Nice little drop. Loads of brioche & ripe tropical fruit on the nose. The palate is reserved for Pinot dominance, while the Chardy plays its role perfectly in the background with a great string of acidity. For people that like their bubbles on the richer side, this is for you. A really, really well-done wine, but not my preferred style at the end of the day.
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2/7/2021 - Frank Murray III wrote:
Second of two bottles bought back in 2019. Disgorged May 2017, 50% 2013 base with a solera from 2010-2012 for the other 50%. 60% PN / 40% Chard from Verzy, with 3 g/l dosage. Opened yesterday. When cool, this has aromas or apple and saline. And, the flavors show a mix of lime, plus something savory that marries up with a dried berry. As the chill fades, some grapefruit, lime peel and with the light touch of dosage, the apple flavors takes on a light honeyed note. With more air, green pippin, fennel and some tangerine. I really had to let this warm up to let the Pinot Noir come out, which shows up as a savory/herby raspberry. The final thing that comes to mind is quince, which is part of the finish. Not sure how far down into the soil the chalk is within this part of Verzy, but it seems flinty to me, giving the wine more of that kind of a finishing texture. This is a solid wine, and as this solera begins to take on some additional vintages, I will look forward to trying the wines. I do have a bottle of the 2014 base, which was disgorged in 2018 and will look too find the the 2015, too.
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12/24/2020 - Klugi Wine Likes this wine: 91 Points
This came from the 50% 2012 and 50% 2010/11 solera and was disgorged April 2018.
Quite fresh Bouquet with meyer lemon, chalk, herbs and some distant gooseberries. On the palate its fresh and strict, not really round and creamy. Will be interesting to see, how this special solera based Champagne will develop with more vintages joining the cuvee.
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12/24/2020 - WetRock wrote:
I can't add a whole lot to my last note. There is a nice sense of biscuits initially. Lovely fruit on the cusp of being something more. Maybe a touch tart. It definitely feels like they are on the right track with their solera technique. Some seem to have run into more mature corner where the wine is heading odd into something else. They have captured a richer sense giving things an added complexity without being distracting.
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1/17/2020 - WetRock wrote:
A very nice mix of more mature and wooded notes with fresher, younger fruit. I believe this is half from a solera going back to 2010 and half fruit from 2014. Something close to that anyway. It's also a 60/40 mix of Pinot and Chard. I liked the range and expression of this wine. Nice balance. Gives me some of those more mature like notes to keep this smoother and inviting. It's also not as hard as it could be given the zero dosage. It's pretty strong all around but I can't help but thinking a low dose of 2-3 g/l would really let this fly. I'll likely buy it again but I hope the makers are not strident in their technique and open to making the best they can.
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12/25/2019 - Frank Murray III wrote:
This bottle has a later disgorge date than the one I wrote about this past summer. This one is March 2018, zero dosage, and a mostly even split of PN and Chard, in part from a solera back to 2010. This strikes me as gentle and more subtle, certainly not indicating its dosage which I think speaks to the balance of the wine. Juicy white fruits, some shading of red with some citrusy grapefruit and lime. The finish then shows a cool mix of toasted wood (this is raised in it) and the saline that I would look for from Verzy. Sometimes the zero dosage style can be a bit jarring if not done well, and in this instance of l'Ascendant, it works.
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11/3/2019 - julen789 Likes this wine: 84 Points
DG 05/2017
Spices, clove, cinnamon, lime cordial, baked apples, pomegranate, chalk, some cream and fresh milk.
Vinous, moderate acidity. It's good but not very exciting, a couple of years more will make it more enjoyable.
84pt
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7/5/2019 - Frank Murray III wrote:
First of two. Disgorged May 2017, 50% 2013 base with a solera from 2010-2012 for the other 50%. 60% PN / 40% Chard from Verzy, with 3 g/l dosage. This has a pronounced dried lime note, with a baked apple (the wine is raised in wood, so perhaps this gives the apple pie note), finishing with some honey and raspberry...Retasting from last night's leftovers, a little CO2 has remained but most of it has gone. What's left behind is a gentle effervescence, and the emergence of some citrusy grapefruit. This is a really cool Champagne, one I will look to add reload some more to the cellar.
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12/25/2018 - vulgar little monkey wrote: 91 Points
I've had this a couple times in the past few weeks, first at a Champagne dinner where it was paired with the cheese course, here as an apertif with snacks. I find that this is less laserlike or tough sledding than many low dosage Champagne, probably due to the "solera" which seems to round things out and add some doughy and rounder notes. Very good wine that I plan to keep at hand.
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12/16/2018 - JOsgood wrote: 92 Points
Loved this dry bottle of bubbly. Lean and racy.
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12/2/2018 - PacoHigon wrote:
Champagne natural. De la zona de la Grande Montagne de Reims viene este champagne, concretamente 100% Verzy Grand Cru, Grande Montagne de Reims 60% Pinot Noir, 40% Chardonnay. Se cría 3 años en botella. Los vinos proceden de una criadera de 2009/2010 con la que juegan con el lado oxidativo pero también buscando la expresión del terroir. Pajizo con destellos dorados. Hay notas de bollería, algo de crema inglesa, suaves vainillas, compota de manzana y algo de fruta confitada. En boca muestra cierta verticalidad, el paso es fluido, el carbónico se muestra intenso pero bien integrado, cítrico, fresco, largo y atractivo.
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8/9/2017 - forceberry wrote: 89 Points
From a solera system started in 2010. Now the base consists of 2013 (50%) and a blend of 2010, 2011 and 2012 (50%). Organically farmed Pinot Noir (60%) and Chardonnay (40%) from Grand Cru Verzy. Agod for approx. 3 years in bottles on the lees after bottling. Dosage 3 g/l. Total production 5906 bottles.
Almost colorless pale lemon yellow. Very delicate and nuanced nose with aromas of chalk, sweet cookie dough, some exotic spices, a little bit of sweet yellow fruit, a hint of floral character and a touch of yeasty French bread. The wine is very dry, quite broad and pretty weighty on the palate with flavors of bready autolysis, ripe apple, some sweeter brioche notes, a little bit of yeasty leesiness and a hint of lemony citrus fruits. Quite gentle yet pretty persistent mousse. The finish is bright, bone-dry and quite chalky with flavors of mealy green apple, some citrus fruits, a little bit of autolytic bread and a hint of spicy nuttiness.
A nice, focused Champagne with lovely, subtle complexity. The later iterations of the wine might be very interesting, but its current base wine feels a bit too young to give the wine the depth and richness it really requires. Once the solera system consists of +10 vintages this wine can start challenging some greater names in the Champagne, but now the wine just gets a bit lost amidst all the other great bubblies. This is good, but still nothing particularly memorable.
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