Nov 2021 disgorgement, a recent bin end purchase. Apple and cashew notes. Fine bead. Flavors of apple, honeycomb and ginger. As it warms in the glass it develops notes of ripe pear, dough and dried apricots. The pear follows on the palate as well. Paired nicely with the samusas and fried bread & chickpea starters at a local Burmese BYOB.
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The Goutorbe was a new producer to me, and I really enjoyed this bottle. There’s a deeper, more vinous terroir note here, while still being highly approachable and similar in some respects to the Laherte. I’d like to explore some of this producer’s other wines, including the Special Club offering.
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Met expectations without exceeding them. a fairly conformist Brut with moderate Yeast autolysis, decent length and a little noticeable RS on the finish.
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Disgorged 11.21. Pale gold. Medium mousse. Cut green apple and buttered brioche on the nose. In the mouth, apple, black cherry, grapefruit, bright acidity. Some pith and ginger with almond in the mid and a short linear finish.
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In der Nase gelbes Steinobst und auch gelbe Gewürze, dazu deutlich toastig, noch deutlicher sehr klar kalkig, angedeutet kräutrig und hier schon dunkle Mineralik anzeigend. Außerdem bereits in der Nase sehr weinig: Hatte auf hohen Pinot-Anteil getippt und ausnahmsweise mal recht (70%).
Am Gaumen mit sehr gutem Mousseux, auch hier wunderbarer Spagat zwischen sehr hellen kalkigen und sehr dunklen mineralischen Eindrücken. Letztere durchaus etwas pikant, dazu gibt es eine deutliche, spannende Bitternote. Dieser gegenüber würde ich nun gern die entsprechend notwendige Säure wahrnehmen, allerdings ist diese doch sehr verhalten. Trotzdem ist es auch am Gaumen sehr weinig und dadurch sehr charmant. Für mein Gefühl sehr angenehm verhalten dosiert, das ist in jedem Fall nicht am oberen Ende von „Brut“.
Durchaus mit Länge und insgesamt gutem Finale. Für mich tatsächlich eher ein Vorspeisen-Begleiter denn ein Solitär.
Ich habe leider keine Informationen über Degorgierdatum etc. gefunden, ich würde aber auf einen nicht unerheblichen Anteil 18er Weine tippen. Ich schwanke sehr zwischen 88 und 89, gebe vorläufig 88 und wir schauen mal in nicht allzu ferner Zukunft nach den beiden anderen Flaschen im Bestand.
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From magnum, 11/17 disgorgement; a good bit of development- very much towards the bruised apple end of the spectrum but this still shows delineation of flavors, sweet cherry, mirabelle, griotte cherries, almost cider, broad shoulders but not as intense, late mineral; classic.
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Dark golden colour, good amount of small bubbles N: autolyse, red apples, apricot, red grapefruit P: as nose plus blood orange, grapefruit rind Thin to medium mouth feel Straight forward, enjoyable and well worth the price. Would buy again
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Thought this was a different producer when I pulled it but this makes sense now seeing what it is, golden apples, griotte cherry, red cherry, nice shot of bread dough accompanied with firm structure and a pop of chalk.
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1/18 disgorgement. A bit more color, fine bead; broad rich and delicious, could have a touch more dosage than most bubbles these days but I saw this as nicely balanced, red apple, nice development of the yeasts going past bread dough and just giving a wonderful creaminess, slight nuttiness developing, not a strong minerality, balanced acids.
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Very different experience apparently from some of the other posts I’m seeing. D 4/19. This was resolutely dry, slightly full bodied, and a touch malty, although with excellent precision and clarity to the flavors. There’s a nutty, or straw quality (hawthorn?) to this, and with a 1/2 hr hour the red fruit of Äy really starts to sing; quite aromatic and distinct red fruit, strawberry if anything, ripe and juicy. Full-flavored and distinctive Champagne. From 375, with latkes/sour cream/salmon roe. Thoroughly satisfying experience and a nice change from some of the more overtly austere Champagnes I often drink...but I wouldn’t call this sweet by a long stretch. I’ve had Champagnes recently with equal or lower dosage that tasted wayyy sweeter (Andre Clouet...). Substantial stuff, this.
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Honey and stone fruits greet. Fresh and tasty. Sort of canned nectarines if that were a thing. A touch sweet. but light and lifted. Forward as Champagne goes. Not very driven even if it feels balanced. Tasty if a bit simple. Nice. Disgorgement 01/18.
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light gold, lots of clarity, silvery hue, fine bubbles Nose: apple, yeast, brioche Pal: black cherry, green apple, yeast, brioche, salt, minerals Feel: medium Finish: medium T7
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Courtesy of tlv. Pear and tart apple notes with a rich, toasty undertone. More of the same on the palate. Fine bead, good balancing acidity and length. 91-92 pts.
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NV HENRI GOUTORBE CUVEE PRESTIGE BRUT- 1er Cru; Blind: the color was a bit darker than the others in this flight; the nose was immediately evident of oxidative notes and I know some of the champagne producers intentionally allow their wines to be more expressive this way; I mentioned it and this house as being one of those recalling a visit to the winery and a weeks stay at the Goutorbe`s locally owned hotel in Ay, Hotel Castel Jeanson; the more pronounced flavors included peach, apricot, almonds, caramel and butterscotch; the blend is 70% Pinot Noir, 25% Chardonnay and 5% Meunier
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Courtesy of tlv, disgorged in July 2014. Pale color with a lingering mousse. Notes of apple, almond and florals. FIne bead with good acidity. Apple, pear, stone and biscuit flavors. Really nice and focused. Should develop further as well. 92-93 pts.
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Opened at Anvil. It's been several years since I've had this bottling. Did not get the disgorgement date, but this was a recent purchase. Green apple and biscuit on the nose and palate.
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Terry Theise Grower Champagne Tasting (Chicago, IL): Really high-toned, this showed a little aldehyde as well as a slight bit of grassy herbaceousness. A bit of odd sweetness on the palate as well, that doesn't couple well with the heightened acidity.
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Notes of brioche and ripe apple. The same flavors on the mid palate, fairly full body for a champagne. There is some sweetness at first but the finish is salty and pleasantly bitter with lime zest and almond notes. A touch too sweet for me which detracts a couple points.
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Musar Dinner (Tim's, SF): Savory nose with brioche, stewed tomato, and stewed celery notes. On the palate, expansive plush brioche (autolytic) and apples with high acid and yellow apples on the finish.
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Chateau Musar Dinner (Tim and Elliott's Place, San Francisco): A little toasty, nutty, nice slight oxidation; palate is rich but very nice fresh medium-plus acidity, pear fruit, slight lime toward the finish; medium finish. Length is just a tad limited but otherwise a wonderful champagne in the style I like at a good price. 90-91
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Loads of brioche and toasty flavors compliment the tree fruit and toned down acidity of this wine. An all around delicious and easy drinking champagne for ~$40. Have yet to find something superior in this price range.
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Light yellow color with abundant, steady, tiny bubbles; autolytic, almond nose; autolytic, almond palate with some balancing acidity; medium-plus finish
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Bright and clean on the nose with a great toasty-biscuity presence. Fresh, mineral-driven on the palate yet rich with lots of apple and honeyed elements to accent the biscuits and sea salt elements. Poured for a great friend at his wedding and everyone enjoyed it, which makes this wine even better. Seriously impressed for $35.
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This is 80% 2007, with the remainder made up of 04/05/06, it's heavy on Pinot noir and the style is very ripe and forward, almost tropical, and with plenty of ripe orchard and tart red fruit as well. Easy to like and not very demanding.
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Pale yellow and clear. A young wine, with notes of lemon zest, chalk, dry stone, lime peel, and raw bread. Dry with tart acid, there are flavors of yeast, stone, baked bread. Zesty and vigorous with a medium finish.
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Satisfyingly rich wine, medium to full body - impressive achievement in a champagne. Toast, yeast and at first just a hint of blueberries. Mousse is not exceptional, instead it's the creaminess and richness that are enjoyable. Good, works well with a meal.
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I thought this to be just great. It has a wonderful tart red apple and mineral-infused nose followed by a lean, focused palate showing flavors of tart apple and pear, slate, with hints of brioche and nuts. Finishes quite taut and dry. Spectacular for its level. The pinot really shines through. 15% reserve wine in the blend. Disgorged 3/11.
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Gourmet Dinner #5 (Algonquin, Illinois): Opened by LostVerse. First time I have had a Champagne from this producer. Rich with some yeasty notes. Medium bead. Showing a slight hint of sherry on the palate. 90-91 points.
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2011 Masters of Wine Champagne Tasting (San Francisco, CA): Light yellow color. Light yeasty, bready, citrus nose. Medium-bodied palate: apple, brioche, and a light minerality. Well balanced acidity. Good medium-long finish. Decent QPR. Very pleasant overall.
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Very nice, full bodied mouth feel with great fruit and nuttiness. Very different from the Guy Lamandier last night but a wonderfully expressive champagne. Apricot, toastiness but not over the top, caramel, butterscotch, and consistent strong finish.
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Around 70% Pinot, 25% Chard and 5% Meunier, disgorged Feb 2010. Nose is initally totally dominated by the pinot with red berries and a touch of minerality. On the palate this is quite rich but with a very good balance and acidity. Toasty. Ginger, tobbaco notes here and there as well. Overall a very good champagne, representative of Henri Goutorbe style, rich but always balanced and fresh.
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nose: nice doughy base on teh nose with bits of citrus tones, brioche, and tart tones of apples. Nicely balanced with very good depth
taste: excellent medium feel with good medium acidity along with tones of green apples, red delicious apples, dough, and bits of brioche
overall: this has an april 2010 disgorgement. The nose is a bit tight at first, but the palate is very polished and silky with good definition the nose and palate as well
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O - Guld gul m svagt rosa ton D - stor pinot doft m röda äpplen, röda bär, karamel, svamp, äppelkärna, choklad S - kraftig o stor ay-frukt m gröna o röda äpplen, äppelkärna, hallon, stjärnanis, svagt oxidativ m mandarin i mittsmaken och sälta i den långa eftersmaken. gott, gott 8.5p
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Quite yellow in colour. Weak on the nose. First taste impression was bread, and I mean a lot of bread. To continue the bread analogy there also came some jam, grape jam of course. The taste was a bit to acidic for my taste and rather short but quite full bodied. A rather enjoyable champagne but I will not buy it again. Since I am quite new at champagne I will not rate it yet until I have had more - my current rating 83-85
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2010 Masters of Wine Champagne Tasting (San Francisco, CA): Light yellow color. Slightly astringent nose provides apple and yeasty aromas. Medium bodied palate features apple, spice, and a bit of indistinguishable red berry flavors. Pronounced Pinot character throughout. Nice medium-long finish.
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Lot's of tart apple character like a young vintage Champagne would show. Some toasty characters when first poured that seem to fade some. A very nice NV and good value.
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O - ljus gul m guldreflexer D - äpple, bröd, ljus choklad, stall S - äpple i alla former gröna, röda, kärnor o skal, mandel, citrussyror, lång tung eftersmak av sötlakrits, härlig ryggrad o ännu mer äpple - helt kompromisslös. 8.5p
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3/16/2024 - AllRed wrote: 92 Points
Nov 2021 disgorgement, a recent bin end purchase. Apple and cashew notes. Fine bead. Flavors of apple, honeycomb and ginger. As it warms in the glass it develops notes of ripe pear, dough and dried apricots. The pear follows on the palate as well. Paired nicely with the samusas and fried bread & chickpea starters at a local Burmese BYOB.
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1/29/2024 - Bjweiss wrote: 91 Points
The Goutorbe was a new producer to me, and I really enjoyed this bottle. There’s a deeper, more vinous terroir note here, while still being highly approachable and similar in some respects to the Laherte. I’d like to explore some of this producer’s other wines, including the Special Club offering.
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12/25/2023 - MaJeKu Likes this wine: 89 Points
Die Notiz vom letzten Mal passt. Der Champagner passt ganz wunderbar zu Vorspeisen, dort stört dann auch die fehlende Säure nicht mehr so sehr.
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12/12/2023 - Dulcie and Aylwin wrote:
A blend heavily weighted towards pinot noir: primarily orchard fruits, moderate acidity. I did not find anything exceptional.
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11/24/2023 - vagrantone Likes this wine: 89 Points
Met expectations without exceeding them.
a fairly conformist Brut with moderate Yeast autolysis, decent length and a little noticeable RS on the finish.
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11/12/2023 - Sashimie Likes this wine:
Disgorged 11.21. Pale gold. Medium mousse. Cut green apple and buttered brioche on the nose.
In the mouth, apple, black cherry, grapefruit, bright acidity. Some pith and ginger with almond in the mid and a short linear finish.
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10/9/2023 - ThijsV wrote: 88 Points
Le Tour de Champagne tasting (Amsterdam, NL): Pretty intense, clearly a bit more dosage than most (9 g/l) today
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9/14/2023 - MaJeKu Likes this wine: 88 Points
In der Nase gelbes Steinobst und auch gelbe Gewürze, dazu deutlich toastig, noch deutlicher sehr klar kalkig, angedeutet kräutrig und hier schon dunkle Mineralik anzeigend. Außerdem bereits in der Nase sehr weinig: Hatte auf hohen Pinot-Anteil getippt und ausnahmsweise mal recht (70%).
Am Gaumen mit sehr gutem Mousseux, auch hier wunderbarer Spagat zwischen sehr hellen kalkigen und sehr dunklen mineralischen Eindrücken. Letztere durchaus etwas pikant, dazu gibt es eine deutliche, spannende Bitternote. Dieser gegenüber würde ich nun gern die entsprechend notwendige Säure wahrnehmen, allerdings ist diese doch sehr verhalten. Trotzdem ist es auch am Gaumen sehr weinig und dadurch sehr charmant. Für mein Gefühl sehr angenehm verhalten dosiert, das ist in jedem Fall nicht am oberen Ende von „Brut“.
Durchaus mit Länge und insgesamt gutem Finale. Für mich tatsächlich eher ein Vorspeisen-Begleiter denn ein Solitär.
Ich habe leider keine Informationen über Degorgierdatum etc. gefunden, ich würde aber auf einen nicht unerheblichen Anteil 18er Weine tippen. Ich schwanke sehr zwischen 88 und 89, gebe vorläufig 88 und wir schauen mal in nicht allzu ferner Zukunft nach den beiden anderen Flaschen im Bestand.
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5/6/2023 - vintage_whine wrote:
toasty, rich and beautiful
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4/16/2023 - nzinkgraf wrote:
Vintus Trip preceeded by 2 days in Paris; 4/14/2023-4/20/2023: @ Hotel Jeanson before dinner
w/ Nicole Goutorbe. Mostly Pinot noir from and Ay and Averney. She bought Hotel Castel Jeanson in 1999. Her daughter is part of Egrot et Filles.
Bruised apple aromas. A dark, marmite-y aspect to the nose.
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3/12/2023 - thelostverse wrote: 92 Points
Similar notes as previous bottles. No formal notes.
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12/22/2022 - Collector1855 wrote: 90 Points
Lots of bruised apples here, rich mouth feel, appropriately dry. A bit too foamy.
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5/22/2022 - Rezy13 Likes this wine:
From magnum, 11/17 disgorgement; a good bit of development- very much towards the bruised apple end of the spectrum but this still shows delineation of flavors, sweet cherry, mirabelle, griotte cherries, almost cider, broad shoulders but not as intense, late mineral; classic.
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5/14/2022 - #Cellar mistress Likes this wine: 92 Points
Dark golden colour, good amount of small bubbles
N: autolyse, red apples, apricot, red grapefruit
P: as nose plus blood orange, grapefruit rind
Thin to medium mouth feel
Straight forward, enjoyable and well worth the price. Would buy again
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4/4/2022 - rustyRudy Likes this wine: 92 Points
Lemon juice yellow. Brioche, oak, lemon zest on the nose lots of small bubbles, lemon, orange peel, toast, and a crisp clean finish
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3/23/2022 - Rezy13 wrote:
Thought this was a different producer when I pulled it but this makes sense now seeing what it is, golden apples, griotte cherry, red cherry, nice shot of bread dough accompanied with firm structure and a pop of chalk.
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11/27/2021 - Rezy13 Likes this wine:
Another great showing for this, red cherry, griotte, bread dough, broad shoulders, powerful finishing with a pleasant chalkiness; very good.
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4/20/2021 - bobbylion Likes this wine: 91 Points
Very good, and could go up a notch with 2-3 years time. Expressive nose, nutty sweetish taste. My kind of Champagne.
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4/2/2021 - vintage_whine wrote:
peffectly balanced, toasty and complex. fav nv grower champagne
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2/1/2021 - Rezy13 Likes this wine:
1/18 disgorgement. A bit more color, fine bead; broad rich and delicious, could have a touch more dosage than most bubbles these days but I saw this as nicely balanced, red apple, nice development of the yeasts going past bread dough and just giving a wonderful creaminess, slight nuttiness developing, not a strong minerality, balanced acids.
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12/10/2020 - yofog wrote:
Very different experience apparently from some of the other posts I’m seeing. D 4/19. This was resolutely dry, slightly full bodied, and a touch malty, although with excellent precision and clarity to the flavors. There’s a nutty, or straw quality (hawthorn?) to this, and with a 1/2 hr hour the red fruit of Äy really starts to sing; quite aromatic and distinct red fruit, strawberry if anything, ripe and juicy. Full-flavored and distinctive Champagne. From 375, with latkes/sour cream/salmon roe. Thoroughly satisfying experience and a nice change from some of the more overtly austere Champagnes I often drink...but I wouldn’t call this sweet by a long stretch. I’ve had Champagnes recently with equal or lower dosage that tasted wayyy sweeter (Andre Clouet...). Substantial stuff, this.
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10/17/2020 - rustyRudy Likes this wine: 89 Points
Very light yellow, modest bubbles, yeasty bread and buttery toast, apple, lemon and a touch sweet
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6/23/2020 - WetRock wrote:
Honey and stone fruits greet. Fresh and tasty. Sort of canned nectarines if that were a thing. A touch sweet. but light and lifted. Forward as Champagne goes. Not very driven even if it feels balanced. Tasty if a bit simple. Nice. Disgorgement 01/18.
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5/27/2020 - Frijole wrote:
light gold, lots of clarity, silvery hue, fine bubbles
Nose: apple, yeast, brioche
Pal: black cherry, green apple, yeast, brioche, salt, minerals
Feel: medium
Finish: medium
T7
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11/24/2019 - Burgundy Al wrote: 87 Points
Terry Theise Grower Champagne Tasting (Plum Market - Chicago IL): Walk around tasting. Current release. Good weight and fun fruit, slightly lacking in precision. Good now.
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7/13/2019 - AllRed wrote: 91 Points
Courtesy of tlv. Pear and tart apple notes with a rich, toasty undertone. More of the same on the palate. Fine bead, good balancing acidity and length. 91-92 pts.
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12/31/2018 - AllRed wrote: 89 Points
Courtesy of tlv. Apple and stone notes follow through on the palate, along with a yeasty, wet dough quality as well. Medium bead. Nice finish.
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11/11/2018 - acyso wrote: 88 Points
Grower Champagnes at Plum Market (Chicago, IL): A moderate amount of sweetness here, but there still are a few white grape juice notes that poke through here. Juicy and fairly tasty.
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11/11/2018 - Blake Brown wrote:
NV HENRI GOUTORBE CUVEE PRESTIGE BRUT- 1er Cru; Blind: the color was a bit darker than the others in this flight; the nose was immediately evident of oxidative notes and I know some of the champagne producers intentionally allow their wines to be more expressive this way; I mentioned it and this house as being one of those recalling a visit to the winery and a weeks stay at the Goutorbe`s locally owned hotel in Ay, Hotel Castel Jeanson; the more pronounced flavors included peach, apricot, almonds, caramel and butterscotch; the blend is 70% Pinot Noir, 25% Chardonnay and 5% Meunier
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10/6/2018 - AllRed wrote: 92 Points
Courtesy of tlv, disgorged in July 2014. Pale color with a lingering mousse. Notes of apple, almond and florals. FIne bead with good acidity. Apple, pear, stone and biscuit flavors. Really nice and focused. Should develop further as well. 92-93 pts.
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10/3/2018 - thelostverse wrote: 93 Points
Opened at Anvil. It's been several years since I've had this bottling. Did not get the disgorgement date, but this was a recent purchase. Green apple and biscuit on the nose and palate.
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3/23/2018 - Ben Christiansen wrote:
From the June 15, 2007 disgorgement. A big champagne in that Meunier big kinda way. Not over the hill, just fat and rich. Fit with the food.
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10/15/2017 - Burgundy Al wrote:
Terry Theise Grower Champagne Tasting (Plum Market - Chicago IL): Tasting, brief note. Base wine from 2008/2009. Rich through, almost sweet with a moderately ripe berry notes. An odd combination.
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10/15/2017 - acyso wrote: 85 Points
Terry Theise Grower Champagne Tasting (Chicago, IL): Really high-toned, this showed a little aldehyde as well as a slight bit of grassy herbaceousness. A bit of odd sweetness on the palate as well, that doesn't couple well with the heightened acidity.
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1/1/2017 - tzelmer wrote: 90 Points
Notes of brioche and ripe apple. The same flavors on the mid palate, fairly full body for a champagne. There is some sweetness at first but the finish is salty and pleasantly bitter with lime zest and almond notes. A touch too sweet for me which detracts a couple points.
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12/15/2016 - RajivAyyangar wrote: 88 Points
Musar Dinner (Tim's, SF): Savory nose with brioche, stewed tomato, and stewed celery notes.
On the palate, expansive plush brioche (autolytic) and apples with high acid and yellow apples on the finish.
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12/15/2016 - aagrawal wrote: 90 Points
Chateau Musar Dinner (Tim and Elliott's Place, San Francisco): A little toasty, nutty, nice slight oxidation; palate is rich but very nice fresh medium-plus acidity, pear fruit, slight lime toward the finish; medium finish. Length is just a tad limited but otherwise a wonderful champagne in the style I like at a good price. 90-91
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12/7/2016 - ONEFIVE Likes this wine:
Loads of brioche and toasty flavors compliment the tree fruit and toned down acidity of this wine. An all around delicious and easy drinking champagne for ~$40. Have yet to find something superior in this price range.
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10/17/2016 - rjonwine@gmail.com wrote: 89 Points
Light yellow color with abundant, steady, tiny bubbles; autolytic, almond nose; autolytic, almond palate with some balancing acidity; medium-plus finish
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12/4/2015 - amateurwino wrote:
From memory, seriously tasty NV champagne with prope acid backbone but lots of pleasing richness especially for the level. Definitely a rebuy.
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7/6/2015 - Jack O'Brien wrote:
Very good bottle of Champ. Light-med body with crisp acidity and light fruit and brioche. Not too overly complex but still very good.
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3/1/2015 - KenPlace wrote: 89 Points
Overly yeasty to the point that it dominates the wine.
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2/13/2015 - thelostverse wrote: 91 Points
Opened at Anvil. This was lovely with a creamy texture that has developed in the years since last opening. Yeasty brioche with some stone fruit.
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12/4/2014 - drwine2001 wrote:
Grand Champagne Tasting (The Wine Club, San Francisco): Fuller bodied, moderate dosage. Black fruit, drier finish. Again, pretty crowd pleasing style like the Blanc de Blancs.
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11/15/2014 - isaacjamesbaker wrote: 90 Points
Bright and clean on the nose with a great toasty-biscuity presence. Fresh, mineral-driven on the palate yet rich with lots of apple and honeyed elements to accent the biscuits and sea salt elements. Poured for a great friend at his wedding and everyone enjoyed it, which makes this wine even better. Seriously impressed for $35.
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10/27/2014 - yofog wrote:
This is 80% 2007, with the remainder made up of 04/05/06, it's heavy on Pinot noir and the style is very ripe and forward, almost tropical, and with plenty of ripe orchard and tart red fruit as well. Easy to like and not very demanding.
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9/28/2014 - jazzb wrote:
Ljus gul m gröna reflexer
Typisk ay pinot, autolytisk, citrus, röda bär, mineral, flinta
Medelfyllig, ännu outvecklad, röd frukt, citrus, mieral,
8,5p
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2/15/2014 - richshoes Likes this wine: 91 Points
a little more tart and acidic, lemon and golden honeysuckle and grapefruit accents...not as minerally...good firm structure.
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1/19/2014 - therhonestore wrote: 88 Points
Pale yellow and clear. A young wine, with notes of lemon zest, chalk, dry stone, lime peel, and raw bread. Dry with tart acid, there are flavors of yeast, stone, baked bread. Zesty and vigorous with a medium finish.
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1/17/2014 - cookiefiend wrote:
Tooooooast, yeast, bubbles, acid. - but not too sharp. I like this, it's very pleasant.
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1/6/2014 - kandyman Likes this wine: 90 Points
Good balance, crisp, med acidity, med weight. Easy sipping!
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10/3/2013 - rjonwine@gmail.com wrote: 92 Points
Light yellow color with steady, tiny bubbles; yeasty, tart pear nose; creamy textured, tart pear, mineral, almond palate; medium-plus finish (based on 2007 w/15-20% 2006 fruit; disgorged 7/12)
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2/23/2013 - frebro Likes this wine: 89 Points
Satisfyingly rich wine, medium to full body - impressive achievement in a champagne. Toast, yeast and at first just a hint of blueberries. Mousse is not exceptional, instead it's the creaminess and richness that are enjoyable. Good, works well with a meal.
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1/5/2013 - matsstur Likes this wine: 90 Points
very fruity and lots of flavor
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12/11/2012 - BurgAndy wrote:
I thought this to be just great. It has a wonderful tart red apple and mineral-infused nose followed by a lean, focused palate showing flavors of tart apple and pear, slate, with hints of brioche and nuts. Finishes quite taut and dry. Spectacular for its level. The pinot really shines through. 15% reserve wine in the blend. Disgorged 3/11.
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10/15/2012 - rjonwine@gmail.com wrote: 91 Points
Grower-Producer Champagne and Sparkling Wines from Terry Theise and WineWise (Ame Restaurant, San Francisco, California): Light yellow color with steady, tiny bubbles; yeasty, baked pear nose; tasty, baked pear, yeasty palate; medium-plus finish
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3/11/2012 - nzinkgraf wrote:
Waterford Staff Party 2.0 (Waterford Wine Co., Milwaukee): A brown bone. Again, a Pinot dominated feel, a rocking dark aging strawberry.
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2/11/2012 - thelostverse wrote: 91 Points
Some stone fruit and nuts on the nose and palate. Nice.
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2/11/2012 - Vino Me wrote: 90 Points
Gourmet Dinner #5 (Algonquin, Illinois): Opened by LostVerse. First time I have had a Champagne from this producer. Rich with some yeasty notes. Medium bead. Showing a slight hint of sherry on the palate. 90-91 points.
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10/18/2011 - rjonwine@gmail.com wrote: 90 Points
2011 Terry Theise Grower-Producer Champagne and Sparkling Wine Tasting (Ame Restaurant, San Francisco, California): Light yellow color with tiny bubbles; rich, tart apple, baked apple nose; tasty, baked apple, light cinnamon, mineral palate; medium-plus finish
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10/15/2011 - WetRock wrote:
Grower Champagnes with the Growers (Hi-Times, Costa Mesa, CA): Disgorged in Aug 2009. Tight nose with hints of mushroomy reduction. Light, airy and elegant. Palate cleansing citrus on the finish. Very nice.
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10/3/2011 - BillyT wrote: 91 Points
Very consistent with previous notes. Wonderful champagne. Drank at dinner so notes limited.
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9/26/2011 - BrandrB wrote: 88 Points
2011 Masters of Wine Champagne Tasting (San Francisco, CA): Light yellow color. Light yeasty, bready, citrus nose. Medium-bodied palate: apple, brioche, and a light minerality. Well balanced acidity. Good medium-long finish. Decent QPR. Very pleasant overall.
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9/26/2011 - rjonwine@gmail.com wrote: 88 Points
2011 Institute of Masters of Wine Champagne Tasting: 78 Current Releases Tasted (Ferry Plaza Building, San Francisco, California): Light yellow color; lifted, ripe peach, pear nose; baked pear, peach palate; medium finish 88+ points (much weaker than last year's version)
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8/26/2011 - BillyT wrote: 91 Points
Previous notes apply
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8/26/2011 - BillyT wrote: 91 Points
Very nice, full bodied mouth feel with great fruit and nuttiness. Very different from the Guy Lamandier last night but a wonderfully expressive champagne. Apricot, toastiness but not over the top, caramel, butterscotch, and consistent strong finish.
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6/12/2011 - blaiseiii wrote: 91 Points
Great bottle of Champagne.
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3/26/2011 - mhauser wrote:
Creamy and delightful. Lots of green apple, with good minerality, though not much on the finish. Paired very well with spicy Asian food. VG+
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2/10/2011 - french16 wrote:
Around 70% Pinot, 25% Chard and 5% Meunier, disgorged Feb 2010.
Nose is initally totally dominated by the pinot with red berries and a touch of minerality. On the palate this is quite rich but with a very good balance and acidity. Toasty. Ginger, tobbaco notes here and there as well.
Overall a very good champagne, representative of Henri Goutorbe style, rich but always balanced and fresh.
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1/16/2011 - bigwineguy420 wrote: 90 Points
Fresh, bright, toasty brioche note on the nose. Nice golden color, soft, elegant persistent finish with nice crispness and rich mouthfeel.
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1/6/2011 - KeithAkers wrote: 90 Points
nose: nice doughy base on teh nose with bits of citrus tones, brioche, and tart tones of apples. Nicely balanced with very good depth
taste: excellent medium feel with good medium acidity along with tones of green apples, red delicious apples, dough, and bits of brioche
overall: this has an april 2010 disgorgement. The nose is a bit tight at first, but the palate is very polished and silky with good definition the nose and palate as well
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12/31/2010 - PangurBan wrote: 90 Points
Lightly floral on the nose. Pit fruit flavors and a nicely balanced acidity with a hint of mineral on the finish.
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12/29/2010 - Ben Christiansen wrote:
Soft and oriented towards its fruit. Better two hours open with a glass off. Works at $45.
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12/28/2010 - Ben Christiansen wrote:
Big rich fruit, full voloutious. (Sp? damn, out of time).
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11/25/2010 - jazzb wrote:
O - Guld gul m svagt rosa ton
D - stor pinot doft m röda äpplen, röda bär, karamel, svamp, äppelkärna, choklad
S - kraftig o stor ay-frukt m gröna o röda äpplen, äppelkärna, hallon, stjärnanis, svagt oxidativ m mandarin i mittsmaken och sälta i den långa eftersmaken.
gott, gott 8.5p
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11/19/2010 - varnhem wrote:
Quite yellow in colour. Weak on the nose. First taste impression was bread, and I mean a lot of bread. To continue the bread analogy there also came some jam, grape jam of course. The taste was a bit to acidic for my taste and rather short but quite full bodied. A rather enjoyable champagne but I will not buy it again. Since I am quite new at champagne I will not rate it yet until I have had more - my current rating 83-85
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11/17/2010 - Ben Christiansen wrote:
Full and sweet smelling, with lots of toast and brioche. Damn this is easy to drink. Very much just slips down.
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11/13/2010 - WetRock wrote:
Champagnes at the Wine Exchange (The Wine Exchange, Orange, CA): Fresh apple nose. This came off austere, grippy and hard. Apple skin flavors were peeking out but this clearly needed some air. 70% Pinot Noir.
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10/11/2010 - paulmase wrote: 90 Points
Tart apples, meyer lemon & yeast on the palate. Citrus & toast on the nose. Nice bubbly with balanced fruit & dryness 90 pts.
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9/27/2010 - BrandrB wrote: 87 Points
2010 Masters of Wine Champagne Tasting (San Francisco, CA): Light yellow color. Slightly astringent nose provides apple and yeasty aromas. Medium bodied palate features apple, spice, and a bit of indistinguishable red berry flavors. Pronounced Pinot character throughout. Nice medium-long finish.
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9/27/2010 - rjonwine@gmail.com wrote: 91 Points
2010 Institute of Masters of Wine Champagne Tasting: 79 Current Releases Tasted (Ferry Plaza Building, San Francisco, California): Light yellow color; yeasty, tart apple nose; tart apple, yeasty, mineral palate, nice package; medium finish
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7/9/2010 - mjf@ulkner wrote: 88 Points
Honeyed nose. Fairly rich. Hint of oxidation on finish.
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5/8/2010 - gfish wrote: 87 Points
Good but needed to be only slightly chilled. It opened up after a while (and warming up some to be slightly chilled). 86 - 88
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5/3/2010 - Bisty wrote: 86 Points
A very good standar champagne. Good value. Great Pinot Noir!
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4/21/2010 - WetRock wrote:
Lot's of tart apple character like a young vintage Champagne would show. Some toasty characters when first poured that seem to fade some. A very nice NV and good value.
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4/12/2010 - jazzb wrote:
O - ljus gul m guldreflexer
D - äpple, bröd, ljus choklad, stall
S - äpple i alla former gröna, röda, kärnor o skal, mandel, citrussyror, lång tung eftersmak av sötlakrits, härlig ryggrad o ännu mer äpple - helt kompromisslös.
8.5p
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2/21/2010 - jordyn wrote: 86 Points
Yeasty/toasty on the nose, but a bit astringent. Strong citrus and apple notes, although the wine is fairly light.
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7/19/2009 - BailliSacks wrote:
We all liked this, but I recall no detail.
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11/6/2008 - Siggy wrote:
Terry Theise Tasting - 2007 Austrians and Germans (Minneapolis): Disgorged 11/07. Very dry, showing intense citrus, toast, and a touch of petrol. A bit lean and short on the finish.
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9/22/2008 - rjonwine@gmail.com wrote: 84 Points
Institute of Masters of Wine Annual Champagne Tasting (Ferry Building, San Francisco): Lemon and oatmeal nose; same on palate; medium finish
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4/13/2008 - mmurry wrote: 92 Points
Champagne and Bordeaux (Farpointe Cellar): The nose showed lemon, lime, apple, and a little cherry at the end. The palate had citrus, orange, and cherry.
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5/16/2007 - Siggy wrote:
2007 France Trip - Hauts Chassis, Duclaux, Dumaine, Clape (Northern Rhone): Light, crisp, and fragrant. Toast and citrus fruits. Deep and floral. Excellent.
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