No formal notes. Delicious bubbly. Still vibrant. Good acid. Citrus and minerals. Grand Cru fruit shines through. Very very good.Could still get better, but drinking well now.
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Grower Champagnes from the Cote des Blancs (Hi-Time Wine Cellars - Costa Mesa, CA): An intriguing Champagne, one that keeps drawing you in. Notes of talc and chalk and cheese rind are followed by crisp green apples and pear. Even though the midpalate does drop out a little, I loved the citrus-laden acidity of this wine. 89-90 points.
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Wonderful Champagne. From old vines in Avize and Cramant, vinified in oak, 5g/l dosage, bottled in May 2001 and disgorged in June 2007. Pure and precise, high acidity and balanced, beautiful green olives and mineral notes along some salty almonds and yeasty flavors. Really nice way to start a meal.
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Nose showed shortbread, and minerals. Extremely focused, pure fruit. More minerals and a hint of biscuit in the mouth. Very bright and clean. Very good acid. Medium length, clean, mineraly finish. Bracing and delicious. Could definitely age for at least a few more years.
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nose: very yeasty nose upfront with tones of lemon peels, minerals, almonds, and some tones of dough. Good depth with a nice clarity on the nose
taste: big acidity that has a good grip on the mid palate at this time with good tones of bread, lemon peels and loads of minerals
overall: the acidity is massive at this time, and needs to pull back. There is a really good depth of flavor on both the nose and palate. Its big at this time, in a few years it will be on more of the refreshing side. A very dry style, and an almost oxidative style that is very dry at this moment, but the acidity is at a point where this is relatively drinkable if one doesn't have a problem with high acidity
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$59.99 retail, before discount. On the nose this shows a lot of toast, with apple and light citrus. On the palate, extremely dry, with toast, minerals, apple and citrus. Firm acid frame. Finishes bone dy, with a note of smoke. Very nice, assuming you're after such a dry Champagne made in an assertively toasty / slightly oxidative style.
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1/27/2011 - french16 wrote:
Did not show as mineral as the previous bottle but still very good, lively Champagne. Good citrus and leesiness.
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12/13/2010 - Chidainey wrote: 92 Points
No formal notes. Delicious bubbly. Still vibrant. Good acid. Citrus and minerals. Grand Cru fruit shines through. Very very good.Could still get better, but drinking well now.
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11/13/2010 - french16 wrote:
Very good. While the oak showed a little more than last time, it completes the wine very well. Very mineral, precise and pure. Loved it.
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7/8/2010 - Paul Lin wrote: 89 Points
Grower Champagnes from the Cote des Blancs (Hi-Time Wine Cellars - Costa Mesa, CA): An intriguing Champagne, one that keeps drawing you in. Notes of talc and chalk and cheese rind are followed by crisp green apples and pear. Even though the midpalate does drop out a little, I loved the citrus-laden acidity of this wine. 89-90 points.
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1/4/2010 - french16 wrote: 92 Points
Wonderful Champagne. From old vines in Avize and Cramant, vinified in oak, 5g/l dosage, bottled in May 2001 and disgorged in June 2007.
Pure and precise, high acidity and balanced, beautiful green olives and mineral notes along some salty almonds and yeasty flavors.
Really nice way to start a meal.
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12/5/2009 - stoffe_lz wrote: flawed
corked
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7/26/2009 - Chidainey wrote: 92 Points
Nose showed shortbread, and minerals. Extremely focused, pure fruit. More minerals and a hint of biscuit in the mouth. Very bright and clean. Very good acid. Medium length, clean, mineraly finish. Bracing and delicious. Could definitely age for at least a few more years.
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5/10/2009 - collin wrote:
Minerals, green apples, and apple cider. Bracing on the palate. Nice.
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5/5/2009 - KeithAkers wrote: 90 Points
nose: very yeasty nose upfront with tones of lemon peels, minerals, almonds, and some tones of dough. Good depth with a nice clarity on the nose
taste: big acidity that has a good grip on the mid palate at this time with good tones of bread, lemon peels and loads of minerals
overall: the acidity is massive at this time, and needs to pull back. There is a really good depth of flavor on both the nose and palate. Its big at this time, in a few years it will be on more of the refreshing side. A very dry style, and an almost oxidative style that is very dry at this moment, but the acidity is at a point where this is relatively drinkable if one doesn't have a problem with high acidity
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12/25/2006 - Ben Andersen wrote:
$59.99 retail, before discount. On the nose this shows a lot of toast, with apple and light citrus. On the palate, extremely dry, with toast, minerals, apple and citrus. Firm acid frame. Finishes bone dy, with a note of smoke. Very nice, assuming you're after such a dry Champagne made in an assertively toasty / slightly oxidative style.
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