Textbook Champagne with brioche, yeast, yellow stone fruit, and minerals. Medium bodied and round. Good for its price and nice to sip on, though not exactly distinct in any way.
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During a Matter of Taste dinner, no detailed tasting notes. From MAG, quite youthful and closed, not much aroma yet, also not after aeration. Lovely density though. I think this needs some more bottle time.
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A bit oxidised but pleasant. Round, matured, full bodied but aftertaste disappears somewhat quickly. Taste two within a year - this note is representative of both encounters. Nice flavors but not the highest QPR 90p
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Apéro à Diessenhofen for Sabrina s birthday. Deep lemon color. Citrus, green apple, hay, wet stones, on the nose. Med+ acidity, med body, med alcohol, med flavor intensity, med finish. Very crisp, citrus, green apple, hay, a bit of pepper, beautiful minerality and salinity. Nice 👌
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Classic but rather lackluster. Everything(fruit, acidity, minerality and yeasty flavor) that should be there is at its place. It even tasted young, showing some potential. I was looking for more concentration, despite it drinks well.
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Complex and engaging. Oxidative but not over the top in that department, nice integration of spice, nuts, toasty stuff, citrus.... Probably not getting a whole lot better, but will be worth following at least another few years.
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Popped yesterday, notes from 24 hrs open (in the fridge overnight). 60% PN/40% Chard, 8 years in barrel, 4.5 g/L dosage, 11/2020 disg. Dark and brooding. Oxidative, red apple and lemon peel. Fantastic acidity and density. Soft mousse, solid finish.
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This has clearly a lot more substance and flesh than the premiere cuvee. Huge minerality here and tension, but this needs really time to unwind. Wait 5 years+! 17+/20.
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Vinoultoura portfolio tasting (Oinoscent): The wine shows oxidative character, citrus, honey caramel, nutty, almond, sugar coated pastry. Palate again the same carbonation as the other two, citrus, smoke, almond, more fruit in the palate, high acidity, medium body and finish than lacks complexity
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BYO Litteraturhuset (Litteraturhuset i Oslo): Lys strågul med kobberskjær. Grønne epler og sitrondrops på duft, tydelig innslag av kalk. Stram, ren, frisk og syrerik. Høy dosage, veldig presis. Utvikler god kompleksitet med høyere temperatur
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3/28/2024 - Satoshi Nakamoto Likes this wine: 91 Points
Textbook Champagne with brioche, yeast, yellow stone fruit, and minerals. Medium bodied and round. Good for its price and nice to sip on, though not exactly distinct in any way.
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3/3/2024 - Collector1855 wrote: 92 Points
During a Matter of Taste dinner, no detailed tasting notes. From MAG, quite youthful and closed, not much aroma yet, also not after aeration. Lovely density though. I think this needs some more bottle time.
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1/26/2024 - rlove wrote: 91 Points
Fine balance to the orchard fruit and mineral flavors, nice bead, long finish. Good but wish it had greater density.
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1/21/2024 - loj Likes this wine: 91 Points
WB Dinner in Santa Cruz (Home Soquel): Funky but lovely, some ox but excellent lemon curd and almond character
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10/20/2023 - Shiraz_1155 Likes this wine: 90 Points
A bit oxidised but pleasant. Round, matured, full bodied but aftertaste disappears somewhat quickly. Taste two within a year - this note is representative of both encounters. Nice flavors but not the highest QPR
90p
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8/10/2023 - bram_epicurien Likes this wine: 91 Points
Apéro à Diessenhofen for Sabrina s birthday. Deep lemon color. Citrus, green apple, hay, wet stones, on the nose. Med+ acidity, med body, med alcohol, med flavor intensity, med finish. Very crisp, citrus, green apple, hay, a bit of pepper, beautiful minerality and salinity. Nice 👌
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7/21/2023 - manemis Likes this wine: 91 Points
Very clean and fresh, great champagne
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12/31/2022 - enneads wrote: 90 Points
Classic but rather lackluster. Everything(fruit, acidity, minerality and yeasty flavor) that should be there is at its place. It even tasted young, showing some potential. I was looking for more concentration, despite it drinks well.
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9/11/2022 - viniferatu Likes this wine:
Complex and engaging. Oxidative but not over the top in that department, nice integration of spice, nuts, toasty stuff, citrus.... Probably not getting a whole lot better, but will be worth following at least another few years.
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8/28/2022 - Aravind Asok wrote:
Popped yesterday, notes from 24 hrs open (in the fridge overnight). 60% PN/40% Chard, 8 years in barrel, 4.5 g/L dosage, 11/2020 disg. Dark and brooding. Oxidative, red apple and lemon peel. Fantastic acidity and density. Soft mousse, solid finish.
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7/22/2022 - ploher wrote:
This has clearly a lot more substance and flesh than the premiere cuvee. Huge minerality here and tension, but this needs really time to unwind. Wait 5 years+! 17+/20.
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2/28/2022 - kostaslonis wrote:
Vinoultoura portfolio tasting (Oinoscent): The wine shows oxidative character, citrus, honey caramel, nutty, almond, sugar coated pastry. Palate again the same carbonation as the other two, citrus, smoke, almond, more fruit in the palate, high acidity, medium body and finish than lacks complexity
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12/6/2021 - GuWin wrote: 91 Points
BYO Litteraturhuset (Litteraturhuset i Oslo): Lys strågul med kobberskjær. Grønne epler og sitrondrops på duft, tydelig innslag av kalk. Stram, ren, frisk og syrerik. Høy dosage, veldig presis. Utvikler god kompleksitet med høyere temperatur
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