Basewine from 2018. Dégorgé in May 2022.. On the nose expressive. Honeyapples, cream and brioche. On the palate almonds, tart apples, a hint of grapefruit. Vigorous mousse. Quite elegant.
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From 2017 base this shows great richness and depth, brioche, toast and somewhat nutty, honeyed apple, still an elegance to it but the acidic drive on the finish is what separates this style in my book- Krug, Egly and this.
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Green apple, quince and pastry. Almost a touch of sweetness. Rich and heavy, this feels higher dosage. A little plain, but there is nothing out of place here.
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2019 base, nose is a bit shy at first, fine bubbles, some green apple, lemon zest, gets nuttier as it warms, clean white fruit at this stage, let this sit a another year or two, still a serious Champagne that is still emerging from its shell.
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Great champagne, acquired visiting the cellar for testing. Green apples givning the wine a very fresh and clean taste. Bubbles, small but powerful, ensures a mousse that stays in the glass. A clean fruity and fresh smell, not bread or old apples. A distinct differance in style. Very good aperitif, that goes well with tasteful hors d'œuvre. But should go very well with seafood or white fish.
Get some more of this!
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Vendemmia: 2017; sboccatura: giugno 2021. Colore giallo paglierino con riflessi dorati su tutta la superficie; perlage fine e persistente. Al naso note di mela matura, brioche e spezie. In bocca è coerente con il naso: il sorso è vivace e, al contempo, avvolgente; in apertura è fresco ed equilibrato, mentre sul finale rivela anche una maggiore complessità. Finale medio-lungo.
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Great NV bubbles - unfortunately I didn’t get to check the back label for details on vintage composition. The 2022 anniversary was present on the label - so that narrows it down. Very easy drinking full and round style that pairs well with just about anything. Enjoyed this with family and cold seafood platter during brunch. Great well crafted alternative to the big houses. Will not hesitate to grab more if I see it.
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Well aged Royale Reserve from the ‘90s. Medium golden colour. Intense aroma of dried apples and peaches, spices, brioche, nutty and yeasty hints. Medium+ body, rich and concentrated with reductive notes, dried white fruits, caramel, well integrated vibrant and lively high acidity.
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Medium yellow color. Pronounced aromas of lemon, green/yellow apple, honey, bread, brioche. Medium body, dry, high acidity, creamy mousse, medium alcohol, long finish. More of tree fruits on the palate while citrus is dominent on the nose. Great intensity, fresh citrus and tree fruits combined with autolytic character and honey note from reserve wine. Creamy mousse, sharp acidity and long finish. No bitterness. Very archetypical well-made NV champagne, but on a softer end. Would benefit a few years of aging but this possibly age longer.
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P30; 8/31/2023-9/3/2023 (The Anassa, Cyprus): Round , polished and. Dry elegant, soft smoky, rich and lush wine with a full presence on the palate. Definitely benefits from oak in its elevage and has the round fatty feel with a very polished palate feel. Energetic but not sharp and with a decent 4 g/l dosage. 5 year on lees adds that almost malty palate feel to blend well with the toasty edge. 91-92
An older bottle, probably from the 1980's or 1990's. 12% alcohol.
Pale golden or honeyed yellow color. The nose feels fragrant and quite distinctive with rather captivating aromas of arctic bramble and plum pits, some cloudberry jam tones, a little bit of bruised apple, light autolytic toasty and nutty nuances, a hint of acacia honey and a touch of caramel. The wine feels dry, brisk and quite tertiary on the palate with a medium body and layered flavors of lemony citrus fruits and sharp Granny Smith apple tones, some evolved nutty tones, a little bit of tangy salinity, light stony mineral notes, a hint of grapefruit bitterness and a distinctive, sweet touch of arctic bramble. The bright, high acidity lends great sense of energy and structure to the wine and there is still a tiniest bit of fizz tingling on the tongue, making this still feel like a sparkling wine and not just a thin old white. The finish is long, crisp and complex with a dry, acid-driven aftertaste of tart lemony citrus fruit, some nutty notes of oxidation, a little bit of bruised Granny Smith apple, light steely mineral notes, a hint of caramel and a touch of tangy salinity.
A fantastic, wonderfully complex and beautifully evolved NV Champagne at its peak. You can taste this has never been a super impressive Champagne to begin with, nor has it evolved into something greater than it was built to be, but age has granted the wine wonderful depth of flavor and sense of complexity, making it feel so much more interesting than a standard NV Champagne in its youth. Based on the subtly oxidative tones and the bubbles that are all but disappeared, it's pretty obvious that this wine was not going to improve anywhere from here. I'm glad we drunk this wine now. A terrific effort.
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Mostly Pinot at 60ish percent, 20ish percent chard, and like 3 percent Pinot Meunier (approximations based off memory).
Mild-moderate straw gold
Nose is yeasty with apple and pear
Taste is very similar to Bollinger, though a touch smoother. Moderately big bodied, with a nice balance of apple, pear, lemon and brioche. Hint of minerality on the finish.
This champagne is all about the body - big, voluptuous and damn tasty. Some subtleties , but mostly about the power here. Still, quite balanced for a bigger-style champagne. Well done!
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(Disgorged in November 1992, base year 1988, 65% Pinot Noir. 5% Meunier and 30% Chardonnay , dosage 8 gr/L) Lovely deep golden colour with a mature nose showing butterscotch, hazelnuts and opens up with some dried fruit with time in the glass. Intense palate showing a lime juicy acidity combined with ripe red apples taking over on the lengthy finish. This is of course in an advanced stage, but showing in a delicious way! (Still showing very well with more than 30 extra years cellaring)
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Easy going champagne-Disappears from the glass, seamless wine. Balanced nose of lemon, brioche, chalk mineral with a great palate ofEffervescence smooth finish.
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Palate: Some roundness/fullness. Primary note is green apple, sharp, almost bitter on the back end. Confirming honey and cream, hint of skittles. Very slight sweetness on the front.
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Tasted against the Philipponnat Cuvée 1522 Extra Brut Grand Cru 2014 and this one won out with great flavor intensity and distinction. 2017 base wine, 65% Pinot, 30% chard, 5% meunier. 30% new oak disgorged in 2021. Medium lemon in glass. Nose med+ intensity, biscuit, bready, nutty, lemon, apple. Chalky minerality. This wine is developing. At 8g dosage this wine is dry to slightly off dry. High acidity, med alc, med+ body attributed to the Pinot, creamy mousse. Med+ flavor intensity and finish. Flavors of citrus, apple, slight red currant. Very good wine!
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Flatiron Wine & spirits (San Francisco, Ca.): Nose of citrus, lime, strawberry, and allspice, same on the palate, simple, tasty, medium body, almost exciting to but somehow doesn't do it for me, $50.
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Tasted at a charity tasting event sponsored by a large NJ retailer. Pinot Noir dominant (70%) along with 25% Chardonnay and 5% Pinot Meunier. Solera method. Yeasty, honeysuckle, lemon and supremely balanced. Really tasty and enjoyable. up there with the better ones tonight.
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Two Months in Roma; 9/6/2022-10/28/2022 (Rome, Italy): 69% Pinot Noir, 28% Chardonnay 3% Meunière - disgorged May 22. Toasting our friends on some exciting news! This was nicely balanced and enjoyable with red fruits and citrus, light mousse. Seemed to disappear pretty quickly.
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Heavy bottle. 2011 base vintage, with 30% reserve wines. 65% Pinot Noir, 30% Chardonnay, and 5% Pinot Meunier. Disgorged in September 2015, with a generous dosage of 8 g/l. Medium straw gold, with medium fine perlage. Ripe yellow apple, stone fruit, a light vegetal component, almond paste, nuts, and some smoke, with ripe acidity and average to good length. Medium-bodied, and lightly saline, with medium fine mousse and a lightly creamy texture. That said, even after five additional years in the bottle this champagne remains a little rustic and hard on the palate. Average in many aspects.
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Disgorged Oct 2014. Good fruit, just the right amount of acidity to make it very food friendly. Chef David's recommendation for a pinot noir heavy bottle. Very pleased.
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Base year 2016. Degorgé May 2021. On the nose rich, bread and yeast. On the palate wonderfully balanced, bread, butter, cream, apples, salinity and honey. No grapefruit bitterness, just smooth and lovely. Encore!
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Soft and subtle typically nutty and bright with soft tannins reflecting a little bit of stone fruit in the aftertaste, minute notes of sesame and pear.
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Pale gold colour. Small and lively bubbles. Medium and developing nose with green apples, lemon, toast and wet stone. Medium taste of green apples, lemon, toast and wet stone. Long and dry finish. High acidity. Medium body. A very good Champagne on a 2016-base. Drink now or over the next five years. Goes well as an aperitif, or with cured meat.
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fine bubble stream. light yellow in color. strawberry, red apple, pear, lime, mandarin, bread crust, spice, citrus peel, lemon zest, mineral. textured, tight mousse, rich balance of red fruit and citrus, on the finish.
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A private dinner (Restaurant De Lage Vuursche, Lage Vuursche, NL): A blend of 65% Pinot Noir, 30% Chardonnay and 5% Pinot Meunier, 20%-30% solera aged vin de réserve, aged sur lattes for three years, dosage 8 gr/l. A powerful and structured wine, with lots of minerally energy and freshness, in which the vinous character of the Pinot Noir from Mareuil-sur-Aÿ wins through. This has real oomph. An outstanding NV.
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Disgorged 2021. Transparent straw. Heady aromas of strawberry and white chocolate. Light-to-medium-light body with medium acid. Dry clean and refreshing on the palate, with some white chocolate poking through. Great balance and thoroughly enjoyable.
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Champagne style sparkling wines, tasted blind: Tasted blind during a Champagne method wines from around the world tasting. In general we were pleased with the quality of this line up and several bottles where better (and cheaper) than the overpriced Champagne base cuvees of Moet, Veuve, Feuillatte & Co. TN: This was one of the champagne pirates. Base vintage 2016, DG Nov2020, 27% Reserve wines, 65/30/5 Pinot/Chard/Meunier, 8g dosage, 12% Alc. This was rich, fruity and floral but with enough acidity and minerality to please the Connoisseur as well. Everyone liked this blind and thought it must be a quality Champagne. It opened up more with time and became really fragrant with bisquit yeast and yellow fruit. So don't rush this or drink too cold at an apero. This confirms that Philipponnat's Royal Reserve is always a contender for the best base Cuvee of any of the Houses.
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Long double blind wine tasting dinner. Short notes from memory. Same bottle as Collector. This was a nice, fairly rich and fruity Champagne from popping the cork. Gained more delineation with more air in the glass.
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Base vintage 2016, DG Nov2020, 27% Reserve wines, 65/30/5 Pinot/Chard/Meunier, 8g dosage, 12% Alc. Philipponnat's Roayl Reserve is always a contender for the best base Cuvee of any of the Houses. This is rich, fruity and floral but with enough acidity and minerality to please the Connoisseur as well. It opened up nicely in the glass and became even more fragrant with time. So don't rush this or drink too cold.
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Not sure when this was bottled, I've owned it for about 4 years. Has the Royale's typical opulence but less bubble persistence than expected for a tight cork so texturally, it disappointed.
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During a Domaine visit, which confirmed that this house has a very compact range with good quality all way down to its base cuvees. This (2016 base, DG 2021) base Cuvee Royal reserve did particularly well for where it sits in the echelon. Rich, yet fresh, succulent, citrus notes, flowers, spices and red apples. Very popular with the geoup. A really seductive Champagne
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Certainly a nice example, would happily drink again but would want to try others in the segment. On the nose light brioche and lemon zest. Medium mousse, nice crisp acidity, paired very nicely with charcuterie and then steak at dinner. Plate more notes of lemon and brioche with a little sourdough bread crust on the finish.
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Back to the auctions (Bar Bould Sud): This was just wonderful. One of the older releases (not entirely sure from when) but there is something that happens with older champagne that just gets better and better. Spicy and herbal and grippy.
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Delicious and full-bodied, reminiscent of Bollinger NV. Presents beautifully in the glass and bottle. Rich yellow-gold color with plentiful bubbles, long finish. A sophisticated French champagne with a reasonable price.
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Had this after a Krug 164 and it held up very well. I thought it was in the same vein as the Krug. With a bit more orchard fruit , a little more crispness for a third of the price . I’m not sure if it has the complexity or roundness to compete with the Grand Cuvée , still a very well made wine.
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Random wines tried before service (Oinoscent): This is a blend of 70% Pinot Noir, 28% Chardonnay 2% Pinot Meunier, based on 2016 vintage with 27% reserve wines, degorgement Feb 2021, 8gr/lt dosage The wine shows a refined nose, expressive and elegant, crisp fruit, white berries, pear, a few oxidative notes and some oak hints. The wine shows high carbonation, medium acidity, medium body, yeast notes, citrus, lemon, lime and a tasty long finish. Good to have on its own or with food
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Orange zest, fruity, a bit of nuttiness. Reserve wines come from a solera system, which adds to the broad and tasty palate. Nice for an entry-level NV.
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Citrusy nose, straw yellow color. Very mineral, with razor sharp acidity and lemon, apples on the mid-palate that morph into toast and ginger on the nice, long finish. Really good.
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Did not feel this was a great value pushing $50, but it is a decent champagne. Some bitterness and oxidized apple that I don't love in a entry level/NV cuvee. Not enough complexity for those flavors to feel good. Liked this well enough, but not going to be in my rotation.
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Bright, fresh, lightly mineral and vibrantly fruity. Overall excellent wine that paired well for me with sashimi with lime slices. I ate a couple of slices of lime and the wine really worked well with that strong lime juice and pith flavors.
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Pale gold color. White floral, toasty bread, apricot and citrus fruits with notes of honey and nuttiness. It gained weight on palate with Pinot red fruits flavours such as raspberry, red currant and also sweet pastry. Quite fine and forward. Perfect now.⠀
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The heatwave is making me opening champagne 4-5 times a week now. This Philipponnat NV is just like I remember from a week or so ago. Toasty, fruity, a little dense on the palate. Fun drink to go with Netflix and ramen.
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Beautiful aroma, almost like burned honey, toasty, yeasty, pitched fruits. Nice and balanced on the palate. Medium plus finish. Dry and perfect for sipping by itself.
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Creamy pearl color--white but with the faintest bit of gold and pink luster. Tangy flavors of yellow apple with the merest note of peach pie. On the finish, rising bread dough, and a texturally creamy finish. Great presentation, excellent value. Prices mentioned by others seem widely variable, so might be prudent to mention that I paid under $40 about six months ago.
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Medium gold Color. Quite a peachy nose with a bit of biscuit, hay and toast. Med acidity, Med body, Med alcohol, Med flavor intensity, Med finish. Peach, orange, Apple, a bit of cherry, leaves, minerality, saltiness and a touch of biscuits. Nice and easy to drink, nothing spectacular but enjoyable. I doubt this will age for very Long.
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Unglaublich, dass sich der normale Standard Brut so lange gut hält. Schon sehr bernsteinfarben, etwas weniger Druck in der Perlage - diese wirkt aber sehr gut und fein eingebunden. Keine Spur von Müdigkeit - hat echt Spaß gemacht!
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No clear fruit discernible on bouquet... a bit yeast Taste is quite okay, hints of dried apricot, cherry plum... bubbles fine to medium so not distracting at all. Aftertaste has for me some subtle bitterness like a mix of grass and bitter orange peel.
Overall cant complain the bitterness is more pleasant than artifical sweetness of some others. But the price point might be a minus. Stiff growers competition.
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A private dinner (Restaurant De Lage Vuursche, Lage Vuursche, NL): Energetic and fresh, open and expressive nose, lovely Pinot spice, silky texture, crème patissière, acacia, clear and minerally, elegant weight, lively mousse, yeasty finish. Really very good, but still tight and needs another two years of post-disgorgement ageing. The first bottle was ever so slightly tainted, but the second bottle confirmed the favourable impression.
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Retail: $65. 65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier. We have not had a ton of Philipponnat, but it is one of the more respected houses in the region. When I saw that it was Pinot-dominate, it only hardened my resolve. Surprisingly tart and fruity, but also oodles of yeastiness. I might be a little off the mark here, but while it is great right now, it could certainly use a bit of time. thedrunkencyclist.com
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In an oxidative style, which with few exceptions, is not a preference. Otherwise, technically 'excellent' and reasonably complex, particularly where oxidative nuance masquerades as complexity. 90-91.
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Taste Champagne & Sparkling (San Diego Wine Co.): Supposedly now 70% P.N. & 30% Chard with 29% reserve wine & 8.5 g/L dosage; Typically, “First press juice of mainly Grand & 1er Cru grapes from the heart of the Champagne wine-growing area. 20-30% of reserve wines are aged in wooden barrels using the solera system to incorporate older wines without losing freshness. Vinified using traditional methods with partial malolactic fermentation; Aged on the lees in the House’s cellars at a constant temperature of 12°C for 3 yrs, far longer than the legal minimum requirement of 15 mos."
WAY too cold
N: Closed; Yeast, poss some minerals?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt beautifully counterbalanced by an acidity which elegantly, SEAMLESSLY leads into a LONG, BALANCED, tangy/swt finish with an OCCASIONAL *glimpse* of a very, VERY slight bitterness that would likely be a + with food. Very nicely done as primarily a food style, but could also serve as an aperitif. 12% ABV: My EXC-/EXC. [This vendor's $46.99 now puts it in the top 20% of wine-searcher's listings.]
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Champagnes & Sparkling Wines (Vintage Wines Ltd., San Diego, CA): Supposedly now 70% P.N. & 30% Chard with 29% reserve wine & 8.5 g/L dosage; Typically, “First press juice of mainly Grand & 1er Cru grapes from the heart of the Champagne wine-growing area. 20-30% of reserve wines are aged in wooden barrels using the solera system to incorporate older wines without losing freshness. Vinified using traditional methods with partial malolactic fermentation; Aged on the lees in the House’s cellars at a constant temperature of 12°C for 3 yrs, far longer than the legal minimum requirement of 15 mos."
N: Attractive bread dough (almost swt roll like?)
P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by a zesty acidity which transitions into a very LONG, balanced, very, VERY slightly puckerish finish, yet with attractive notes of swtness. At its best with food, should ALSO work as an aperitif. VERY nicely done! 12% ABV; My EXC. 16/20 (3x), Jancis Robinson (2/8, 4/12, & 6/19/19). [This vendor's $47.95 puts it in the TOP 1/3 of wine-searcher's postings.]
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Rather balanced champers. On the front, creme brulee and brioche. Oxidative. Nuttiness going on. The finish is more reductive with some green apple, lemon and lime with a hint of tart and flint. Compared to Charles Heidsieck NV this one is probably 10 bucks more. This is a 12 base with earlier disgorgement than you see on the latest CH Heidsieck. This will hold IMO 10 years with cellaring on this NV with 2012 base.
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I love that Philipponnat puts its disgorgement date on the back labels (as does Gaston Chiquet). I wish all MV bottles came with this highly relevant fact. This bottle was disgorged April 2017 - which is evidence of why posting an enjoy by date for MV champagnes is a rather silly thing to post unless you are referring to a particular disgorgement year. This bottle had another 5 years of top form in it. The back label also lets you know this bottle had an 8g/l dosage treatment. Although the back label says based upon the 2013 vintage, the more complete story is that it was 70% 2013 vintage with 30% Oaked reserve wines. 30% Chard, 65% PN and 5% PM. A very serviceable Champagne with some nice red fruit notes and nice acidity for food but its only drawback was it lack of distinguishing characteristics - complexity.
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Had for Mother's Day Brunch at the Glencoe. A little too sweet for my liking, but the table seemed to enjoy it. Pale straw color, green apple and apricot flavors. Serve very cold. Enjoyable.
86
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2011 base vintage, 2/3 Pinot Noir, disgorged in September 2015. The wine was medium gold in colour, with medium-intense, medium-fine perlage. It offered ripe apple, almond paste, honey and a mild vegetal component on the nose, and ripe apple, citrus, honey, almond and a mild vegetal component on the palate. It had sufficient complexity, but even four years after disgorgement the wine remains rather hard on the palate.
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Feels a bit heavy on the dosage. Lots of toasty brioche pastry notes, dosage may be bringing this out on the nose and palate. Great nose, Ripe and round palate, ripe citrus, pastry, leesy notes. Need some leanness.
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CNY wine dinner at Crab At Bay. Popped 2 hours before tasting. Appearance is clear, pale intensity, lemon colour. Legs. Beady bubbles. Nose is clean, medium+ intensity, with aromas of bready yeast, fruity citrus lemon, green apples, acacia flower, chalky limestone minerality, some metallic scents. Developing. On the palate, dry, high acidity, medium- alcohol (12%), medium body. Medium+ flavour intensity, with flavours of fruity citrus lemon curd, rounded ripe peaches mixed with some tart green apples, bready yeast, chalky limestone minerality, steely metal. Zingy long finish. Good quality. Seems like a fruity flirty fairly simple NV champagne, but it works, and is simply enjoyable. 65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier. Dosage 8g/l. Mainly 2013 vintage with 30% reserve. Disgorged October 2017.
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A bit disappointing on opening with boring melony nose;much more interesting an hour or two later with fennel, liquorice and herb nose. Not hugely concentrated....pleasant rather than memorable or noteworthy.
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Champagne & Sparkling Tasting (San Diego Wine Co.): Typically, "65% P.N., 30% Chard, & 5% Pinot Meunier. First press juice of mainly Grand and 1er Cru grapes from the heart of the Champagne wine-growing area. 20-30% of reserve wines are aged in wooden barrels using the solera system to incorporate older wines without losing freshness. Vinified using traditional methods with partial malolactic fermentation; Moderate dosage (8 g/litre); Aged on the lees in the House’s cellars at a constant temperature of 12°C for 3 years, far longer than the legal minimum requirement of 15 mos."
N: Bread dough, then apples?
P: Med body; RNDISH entry with NICE, almost swtish frt with earthy notes braced by an acidity which drives the action into & through the LONG, tangy/swt finish. Would be a SUPERB food accompaniment! 12% ABV: My EXC-/EXC. [This vendor's $46.99 puts it in the top 1/3 of wine-searcher's listings.]
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The Royale Reserve is a tribute to the ancestors of the Philipponnat family. They were vineyard proprietors, winemakers, providers for Louis 14th and royal magistrates and mayors of Ay (a region in Champagne). You can say this tribute is fully deserved. The vineyards here are facing south, which means that they're exposed to sun from dusk 'til dawn, which further means that they reach extraordinary ripeness levels. The terroir expression is ridiculously on point.
Minerality is the name of the game here. It appears in every pore of this wine, but is mixed deliciously in with notes of freshly baked bread, lemon rind, grapefruit juice and peach. Mousse smooth as a motherfucker, acidity glowing. The oak was used intelligently, not for a second clouding the wine. I would say that this is in my top 10 value for money Champagnes, with Charles Heidsieck and Henriot still leading the pack.
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Los Sitios de Zaragoza (El Portal - Alicante): 2013 harvest. Mineral and very pastry on the nose, with citrus notes on the palate. Good mousse though a bit short. Let's must wait to see if it evolves towards oxidized aromas or a simple yeast. Dosage 8 g/l.
Cosecha 2013. Mineral y muy pastelera en nariz, con notas cítricas en boca Buena mouse aunque un tanto corto. Hay que esperar a ver si evoluciona hacia aromas oxidados o de simple levadura.
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4 Champagne - Ais Election day (Forlì - Hotel Globus): Brilliant golden yellow. Very fine perlage. Rich and complex at nose: Fruity and vegetal notes: cut apples, lactic acid, yeasts. Smooth, full mouth, well structured, Great acidity and citrine notes, with a mineral ending. Dynamic wine. 30% Chard; 65% Pinot N; 5% Pinot meun. 8g/lt; Deg. Oct 2015
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Winewankers BYO - Blind; 4/14/2018-4/15/2018 (Finna): Gogged sept 16. Dosage 8g. Overweight of PN in the mix. Golden light yellow. Nose with yellow apple peel, spices and hints of malt. Nice opening and mousse. Yellow apples are distinctive on the palate. Overweight of acid. Medium length.
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Monthly Tasting Group HWS #127; Champagne plus some extra's (By AH): In the bouquet dry apples, brioche and some yellow fruits. On the palate the same impressions. Bruised apple, a bit reductive, beautiful balance between acidity and sweetness, good complexity and length. Up to now the best wine in the tasting so far.
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PnP at Absinthe. Very very good QPR. From 2011, disgorged in March of 2017 so its got a year in the bottle. Round and full with a very charming finish.
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2011 base vintage, disgorged in September 2015. This sparkling wine was light yellow-golden in colour, with medium-intense, medium-fine perlage. It offered citrus, apple, biscuit, brioche, nuts and smoke on the nose and palate, complemented by oranges on the finish, with creamy mousse, medium-plus acidity and very good length. This fruity, medium- to full-bodied champagne seemed a little forward and one might be inclined to say that it would even appeal to Prosecco fans, but don’t be mistaken - it had good concentration and substance and might age well. We liked it, even if it still was a little aggressive. Next bottle in two years.
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Our last bottle of what has been an incredible run, bottles purchased about four years ago in the mid-30's. Insane value--rich, Mesnil-like textures, Krug intensity. We nicknamed it Dr. Phil because each bottle made me so happy. Bye bye, Dr.
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Very old bottle. Bought in 2001 for Wedding Dinner. This was the last of our Wedding dinner Sparklers.
What a testament to a very well made wine that it still tasted delicious after 15 years from purchase. As expected it definitely had some dried fruit, nutty, honey and toasty flavors, but it was fantastic. Still nicely balanced, with beautiful bubbles, full mouth full, and great acid.
I may have enjoyed it more tonight than I did 15 years ago, 10 years ago, and 6 years ago, when we drank the leftover wedding wine.
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A business lunch (Restaurant Yamazato *, Amsterdam, NL): Fresh and floral, yeasty nose, with notes of acacia and red apple fruit and some gentle almond complexity; silky and creamy palate, with vivacious acidity and zesty citrus fruit; nicely autolytic finish, good length. Fresher than the bottle I tasted last year.
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Courtesy of m/m slipstitchpass, this was rich and complex and a perfect way to start dinner. Deep yellow color with a soft mousse and notes of cashew and baked apple, honeycomb and dried ginger. Has a rich texture on the palate with a fine bead and softened acidity. Flavors of orchard fruit, ginger, marzipan and baked frangipane. A great showing.
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Lovely nose of cherry, rose, some faint almond. Fruit driven nose. The palate is fresh, just slightly light, but still a bit savoury. Acidity is there so this needs food. I like it.
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(Base year 2011. Disgorged September 2015) Distinct Pinot Noir colour with a nice bouquet showing apples, fresh baked bread and minerals. Nice and crisp palate showing red apples and fudge with a smooth creamy finish. Nice, but nothing special.
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Nose of brioche, palate is quite full with plenty of fruit depth, supported by spice and oak. Lovely acidity and balance which finishes long and fresh. A very well put together Pinot dominated blend which should slightly improve over the short term but drinking very good now. Paired well with prawns and soft shell crab sailing around Sydney Harbour.
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I have had some up-rated bottles of this cuvee, and some not-so-great. This one seems really nice. DG is 11/2011, it is showing a savory and drying quality on the palate, with some notes of yeast and lemon/apple. This is a cuvee that I will buy again in the future. Very nice glass of bubbles. Drink this DG through 2018+.
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DG 11/2011. Opened yesterday, had a few glasses, properly re-corked and placed in fridge. TN is from today. Lush and open on the palate, with notes of green apple, honey, lime, chalk and soil-driven minerality. Definitely some discernible residual sugar, but the med+ acidity balances it nicely, and gives a long, chalk and lemon finish. These wines have improved in bottle, and are drinking well now. Will continue to do so through 2020+. Very nice value.
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See previous TN. 2008 base, DG 11/2011. PnP out of the fridge. This was quite tasty, deep golden color, mousse was thick with lots of time bubbles. Definite testy character, maybe more savory than I really prefer, but a delicious rendition nonetheless. Drink this DG up, IMHO.
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No previous experience with this bottling. Somewhat disappointed as it's oxidized and has a distinct bruised apple note. A bit disjointed on the palate too, lacks complexity. Maybe the next couple of bottles will be better.
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The wood is there - spicy -along with the brioche notes, but the wine is less generous than the 2009 especially in the finish. Also it seems to me it has a bit or more of heat. Not at all that tough to drink, but at the price very tough to drink.
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Bought at a wine shop in Genoa - 39 euros. An 88 or so when opened, but after two hours offered much more. At that point beautiful aromatic white flower nose, creamy chardonnay across the palate with a very long finish but at this point the finish doesn't sing - a touch of acidic bitterness. My guess is it will. A spicy new wood note throughout.
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Ooh Laa Laa. This is pretty yummy. I have had a few bottles with a distinct and overwhelming yeastiness...this bottle did not suffer that fate. From 2008 base, disgorged Nov 2011...so a little time on the cork for this particular NV Brut. Nose shows med intensity aromas of warm bread crust, bakers yeast, pear, red apple, and chalk. On the palate, this wine has a rich mouthfeel, showing off pear and apple fruit, alongside bread crust and chalk...all consistent from the nose. The med+ acidity cuts through the rich mouthfeel like a knife, delivering a clean and saline finish that is med+ in length and just marvelous. This is high quality juice, that has likely reached a peak in it's maturity, but has the guts to stay at this nice drinking window through 2018 or so. I really like this Reserve Brut from Philipponnat. Yum.
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At a retailer tasting. A blend of all 3 champagne grapes. Unfiltered. Full bodied with a round texture. Notes of peaches, white fruit and toast. 90 points.
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Margaux Dinner, Harvard Fly Club: Aspires to be rich but ends up unexciting. Too honeyed and bready for what I like in champagnes. Carbonation is mild, leaving the champagne feeling limpid, which is not helped by the tame acidity. A friend preferred this to the Ayala served immediately after it, though, so each to his own.
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Philipponnat in Madrid by La Cava del Pyrene (Plus Private Dinner at La Piperna) (Restaurante Couzapin - Madrid): Third part of PN. So easy reading the back level. Light golden colour. Three years in winery with 'a solera system'. 37% of the wine is coming if their reserve. Fragrant, mineral and pastry shop but fresh cause that Chardo. More a wine than a champagne with a high acidity. Disgorging on last March of 2013. It was been a nice meet with an old friend.
3/4 PN Ligero color dorado. Tres años de afinamiento y sistema de soleras. 37% de vino de reserva. Aromático, mineral y pastelería pero fresco por la aportación de la Chardo. Vinoso en boca con acidez alta Degüelle marzo 2013. Para mi un bello reencuentro con un viejo amigo
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2009 base. 2013 disgorgement. 10 gm dosage. A bit sweet and a bit bubbly for me. Got more mineral from a recent glass from a bottle thst maybe had been opened earlier?
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What mouse on this. Very tight with biting fresh acidity. From 2007. Yeast with lemon and wet bread dough. Toast with lemon zest and tea biscuit aftertaste. Well done and this is holding up fabulously. Still has years left in it.
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DG 11/2011. Beautiful, full mousse, with a fine stream of tiny bubbles that last and last. Nose is developing, and is dominated by bakers yeast, along with pear and lemon, as well as a strong chalkiness. The palate shows med+ body, nice pear and citrusy lemon fruit flavors, as well as that savory yeastiness, which carries through and takes over in the finish, giving a bit too much of the umami sensation to feel really well balanced for my taste. The acidity is high, and this wine is complex and quite interesting, with a drying sensation in the finish. Drinking well now, but after a day in the fridge under a champagne stopper, the wine gets even more yeasty and less enjoyable for me. Should continue to drink well another 5 years, not really sure...
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Disgorged 11/2011. From 2008 base, according to label. Nice and fresh, yeast/bread notes were quite prevalent, in conjunction with citrus and pear fruit, really enjoyable on the first day. Put in a stopper and had a few glasses on day 2. Seemed to lose the freshness and seemed a bit oxidized, although the mousse was still quite active and plentiful bubbles. The yeast became overpowering and distracting on day 2.
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Pale yellow straw color with a vibrant nose of candied hazelnut, crème fresche and lemon grass tea. The palate is bright and supple with lively acidity that provides a delightful mid-palate and high-note-finish. Faint hints of toasted caramel, lime, and citrus form the core in this truly delightful, refreshing drink. Well-balanced and generous with fruit for a Brut Champagne. Drink now until 2022.
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Did not like this bottle as much as the last one I had. Wish I knew the disgorgement date because this was tasting older than it should. Purchased 2 years ago. Yellow color. Lower bead with notes of darker fruit and some sherry. 85 points.
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My wine. Cidery, toasty, yeasty, lemony, green apple, brioche, rich. Texture's creamy with a fine bead. The chardonnay really shows. Tastes, all agreed, like a wine with some age on it (disgorged 2013). I've been warbling about this bubbly for months, and now they all get my enthusiasm.
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Fine moose, super fresh and full bodied. Sour dough, toast, Lime and orange notes. Fresh finish with baked bread, earth green apple, pear and lemon. Crisp and long-great value NV. Drink now to 2016.
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Obviously well made, mousse is nice, very well balanced w apples, minerality and brioche/toast - yet not exciting. Acidity not adding to the experience, does not impess, does not linger. Not buying another one.
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Zuli visit; 11/28/2012-12/2/2012: PnP over 2 days. No formal note. Tasty with simple and straightforward apple notes, a bit foursquare for the price of admission.
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sept 2011 disgorgement nose - hazlenut, toast, anise mouth - toasty and nutty on the attack with a very clean clear midpalate, and nice tart apples with acidity on the finish
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Visiting Philipponnat (Mareuil-sur-Ay, Champagne): Very well made and stylish, taken it' Philipponnat's basic NV cuvée. Classic toasty and yeasty apple character, in an elegant form. A good buy, although I personally prefer the non-dosé version of this.
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Fine, gorgeous mousse, nose of toast points and rocks with apples and pears. Has a voluptuous and velvety mouthfeel, tense acid, awesome bubbles, med+ finish that is bright and lively. Super value, will continue to drink well for another 5+ years.
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Eye: bright golden color, active bubbles. Nose: vanilla, bread, peaches, nectarine. Palate: slightly acidic but softens quickly, medium body, long finish. Nice fruit.
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Washington Wine Trip; 6/15/2012-6/19/2012: Gorgeous, fine mousse, with green apple and toast points on the nose, a little yeasty quality. Has a delicious Granny Smith apple and bread dough quality on the palate, with a superb acid cut on the medium length, mineral infused finish. This Champagne is fabulous, what a nice wftm. Went so nicely with smoked salmon appetizer, as well as aged Cheddar and Blue cheeses on this perfect 65 degree Washington afternoon.
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Take me out to the Ballgame; 4/7/2012-4/9/2012 (Anwar and Trigirls Home): This estate is a neighbor of Billecart-Salmon in Mareuil sur Ay. 45% Pinot Noir, 30% Chardonnay and 25% Pinot Meunier. From the 2005 vintage with 23% of reserve wine added. Drank at the "take me out to the ballgame" offline. Moderate bead. Rather clean with some peanut notes but muted flavors which kept this out of the outstanding category. 89 points.
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October 2007 disgorgement. Light golden color. Bright apple and yeast aromas. Medium bodied fruit-driven palate with apple, lemon, chalky minerality. Slightly coarse mouthfeel, but good acidity. Medium length finish. More than drinkable, although slightly under delivering for its pricepoint. Tasting notes from 375ml bottle.
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The color of this wine is medium gold. With the disgorgement date on the bottle being April 2006, the majority of the juice probably came from 2001 or 2002. However, with the large percentage of reserve wines put into Philipponnat blends, the color is not unusual for a wine that is 10-15 years old. The nose is fairly toasty with lots of red fruit aromas and a hint of dark honey. The large percentage of pinot noir in the blends gives this wine flavors of biscuits with raspberry and currant preserve with a good long finish. Very Good
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Just keeps improving. More powerful, toastier on the nose, broader and longer on the palate, with a more evident finish than before. Lovely balance, excellent value.
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Aromas of baked apples and fresh baked bread with a hint of citrus. Similar flavors on the medium body palate. A very classy wine that has a delicious factor to it. Really good.
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A reasonable value at just under $40. Bead is rather coarse, lacks snap and verve, but comes on strong with a rich fruit core. Really lush on the mid-palate, which is more than you can say for a great many sparklers. The luscious fruit, lacking in the non-dosé version, makes this dosed edition preferable IMO.
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This is the non-dosé version, and to be brutally honest, its best use would be for cooking in shellfish dishes requiring high acidity to balance cream, egg yolks, butter, such as Oysters Midas. (Yet not so good for this as still Champagne, which you never see any more because it is rarely made). Far below the avec dosage version, if one must confess. Might be time to reëvaluate the Tarlant brut zéro, which last time around was really excellent.
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Thoroughly satisfying, the complete package. Vibrant acid, succulent fruit, toasty yeasts, strong Pinot character, convincing grip. At the price, a great rarity in these times: a bargain Champagne.
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Disgorged October 2008. This is an excellent Champagne by any measure, but for the price it's really a steal. Don't think it's a BdN but there's definitely lots of pinot character.
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Lovely pale yellow color and lots of bubbles. Not too yeasty, but not as buttery and creamy as a taittinger. Nice acidity and full mouthfeel, with medium finish. One of the best champagnes at this price point.
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Golden yellow with superfine mousse. Big round caramel apple with bread/yeast following on the nose. Sweet caramelly apple with a little lemon/lime and a minerally/chalky aftertaste. Very YUM. I have previously been smitten with the Goisses, but this was delicious and merits a spot in any cellar.
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Bready and yeasty on the mousse which clears away apples and honey! Apples on the palate with a lemon finish. Bready in the mouth giving it lovely weight. Every now and then wee licks of red fruits. Stays in the mouth. Enjoyed this as an aperitif and with the Salmon mousse starter. (90)
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Bright red apples and yeasty - a very youthful nose. Those sweet red apples and a touch of minerality coming through. This was disgorged june 08 still needs some time to knit together with age this will be a pleasing wine.
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I don't know what the people here have been drinking, but they might need to expand their tastes a little more. This had a rather uninteresting nose and taste. A little creaminess in the mouth. But it seemed kind of harsh and lacked the purity of good champagnes.
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12.0% alcohol. Rich-hued yellow color. Hefty bouquet of brioche, creamy apple fruit, and minerals. In the mouth, quite a big-boned Champagne, but it isn't lacking focus or balance. Big apple and pear fruit, with a lovely creamy complexity to it. Tingling acidity. Nice, long finish. Just what you want in a big Champagne. A-
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Deep gold. Nose was a little citrusy, but no citrus taste. The wine was full bodied, yeasty/toasty, but a little on the harsh side and very uninteresting. I wouldn't turn it away if offered, but I can't imagine buying another botte.
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Harvest 2004 with 17% of "vins de réserve", disgorged September 2007, good, refined, ideal for aperitive, good substitute to Bollinger overpriced Spécial Cuvée. Dosage 7g/L
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Quick Sparkler Sips, Day 1: Funky, bready nose. Big and rich, but the flavors aren't that enjoyable to me. It's too toasty, which overwhelms. Not my style. 86-88. b/c if you like this style, its done well.
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TB: Very nice bottle. Drank from split for Valentine's Day dinner. Pale gold in color with fine bubbles. Nose showed a huge amount of dough, close to a freshly baked pretzel. With some time, some apple and lemon came out. There was a sweetness to the nose that I couldn't put a finger on until reading others' tasting notes. Brioche it is. Palate showed lemons and apple along with bread dough. Very nice wine, medium bodied, and a medium to long finish. One of the better N.V. champagnes I've had.
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Very pale gold in color, with a fine, constant stream of pinpoint bubbles. Crisp apples and subtle buttered toast aromas lead into a tart and cleansing flavor, creamy yet delicate; it's toward the lighter end of the Champagne style spectrum, but elegant and balanced. The wine gains increasing complexity as it warms in the glass; more toast and a hint of cocoa appear.
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Cru dinner with Honig Wines (James Beard House): This sparkler was nice enough but nothing special whatsoever for me. Not as crisp and clean as some, not as nuanced as others. Overall, it was fine but nothing I'd seek out again.
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Drank at Restaurant Eve; from half bottle. Fine mousse, nose that starts crips and makes it way towards brioche and toast within an hour or so. Good body and ample acidity to work with richer foods as well as lighter ones. 50+5+11+17+7=90
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TWC does NV Champagnes (John's House on Utica): Consumed from a Riedel Vinum Prestige Cuvee Glass. Pale gold, with very fine bubbles. Yeasty and biscuity with grilled almond and green apple flavors. Well balanced, good acidity and a fine finish.
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dry, salty, yeast notes, mod ++ texture with a chalky feel, sea, touch of anise, green notes, some vanilla, brine. Drank nice and c lean and I really enjoyed the sea salt notes.
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Started well-chilled and was very refreshing and delicious. Slight sweetness, a complex soda with some grapefruit and slight yeastiness. Clean finish. As it warmed, less enjoyable as it has too much dosage and a limited range. Enjoyable outside with grilled pesto pizzas.
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Disgorged September 2003. Light straw color. Nose of dough, yeast, and lemon. Taste of lemon, pear, other citrus, yeast. Tightly wound, needed coaxing. Good balance, complexity and layering, excellent delineation with an extended finish. Very good.
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Nice mousse, with pale straw color and a pleasant melon/yeasty nose and good acid and fruit. I much preferred this to the Legras, but it didn't blow me away.
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4/21/2024 - rocknroller wrote: 92 Points
Monthly Tasting Group: California: Anything but Napa (BLVD Kitchen & Bar, Wayzata, MN): Ultra-pale greenish gold color. Small glass. Tart, bright, lemon, geat acid, limestone, chiseled and crisp. Drank like an Extra Brut. Very nice.
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4/14/2024 - Vera Wind Likes this wine: 90 Points
Basewine from 2018. Dégorgé in May 2022..
On the nose expressive. Honeyapples, cream and brioche.
On the palate almonds, tart apples, a hint of grapefruit. Vigorous mousse. Quite elegant.
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4/6/2024 - Rezy13 Likes this wine:
From 2017 base this shows great richness and depth, brioche, toast and somewhat nutty, honeyed apple, still an elegance to it but the acidic drive on the finish is what separates this style in my book- Krug, Egly and this.
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3/30/2024 - JLCFan wrote: 88 Points
Green apple, quince and pastry. Almost a touch of sweetness. Rich and heavy, this feels higher dosage. A little plain, but there is nothing out of place here.
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3/23/2024 - Rezy13 wrote:
2019 base, nose is a bit shy at first, fine bubbles, some green apple, lemon zest, gets nuttier as it warms, clean white fruit at this stage, let this sit a another year or two, still a serious Champagne that is still emerging from its shell.
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2/26/2024 - Brux wrote:
Magnifica bottiglia. Profumi complessi, degorgement del 2021
Perfetta
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2/24/2024 - KNDHCellars Likes this wine: 94 Points
creamy with notes of linden and honey. Great QPR
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2/16/2024 - Dale M wrote: 91 Points
Excellent quality for the price. Happy rebuy.
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1/31/2024 - Sean Tay wrote: 92 Points
Pronounced nose intensity with note of lemon, apple, pear, biscuit, bread. High acidity.
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12/31/2023 - Frost Casselbrant’s Cave Likes this wine: 92 Points
Great champagne, acquired visiting the cellar for testing. Green apples givning the wine a very fresh and clean taste. Bubbles, small but powerful, ensures a mousse that stays in the glass. A clean fruity and fresh smell, not bread or old apples. A distinct differance in style.
Very good aperitif, that goes well with tasteful hors d'œuvre.
But should go very well with seafood or white fish.
Get some more of this!
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12/31/2023 - finlero Likes this wine:
Beautifully weighted. Light and spry, but anchored by some earthy minerality. Loved this, and all the more for the sub-$50 price.
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12/26/2023 - 1fyuragi Likes this wine: 89 Points
Vendemmia: 2017; sboccatura: giugno 2021. Colore giallo paglierino con riflessi dorati su tutta la superficie; perlage fine e persistente. Al naso note di mela matura, brioche e spezie. In bocca è coerente con il naso: il sorso è vivace e, al contempo, avvolgente; in apertura è fresco ed equilibrato, mentre sul finale rivela anche una maggiore complessità. Finale medio-lungo.
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12/24/2023 - de lege ferenda wrote: 85 Points
Very disappointing -- almost no there there.
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12/24/2023 - Skotto Likes this wine: 92 Points
Great NV bubbles - unfortunately I didn’t get to check the back label for details on vintage composition. The 2022 anniversary was present on the label - so that narrows it down.
Very easy drinking full and round style that pairs well with just about anything. Enjoyed this with family and cold seafood platter during brunch. Great well crafted alternative to the big houses. Will not hesitate to grab more if I see it.
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12/21/2023 - Chilionfine wrote:
Perfect with lobster on a chilly night
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12/16/2023 - Ernestas Likes this wine: 91 Points
Well aged Royale Reserve from the ‘90s. Medium golden colour. Intense aroma of dried apples and peaches, spices, brioche, nutty and yeasty hints. Medium+ body, rich and concentrated with reductive notes, dried white fruits, caramel, well integrated vibrant and lively high acidity.
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10/28/2023 - Burgundy Al wrote: 87 Points
La Fête du Champagne Grand Tasting (Pier Sixty - New York NY): Walkaround tasting with the producers. Fun and easy with lots going for its level. 2/3 Pinot Noir, 1/3 Chardonnay, 2018 base + reserve. Tasty now.
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10/27/2023 - Takao wrote: 92 Points
Medium yellow color. Pronounced aromas of lemon, green/yellow apple, honey, bread, brioche. Medium body, dry, high acidity, creamy mousse, medium alcohol, long finish. More of tree fruits on the palate while citrus is dominent on the nose. Great intensity, fresh citrus and tree fruits combined with autolytic character and honey note from reserve wine. Creamy mousse, sharp acidity and long finish. No bitterness. Very archetypical well-made NV champagne, but on a softer end. Would benefit a few years of aging but this possibly age longer.
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10/23/2023 - TinMan Likes this wine: 93 Points
A complex and likeable Champagne which appeals to a wide variety of sparkling wine drinkers.
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10/13/2023 - jviz wrote: 91 Points
Reflections of Dom Perignon with a well chosen cepage, added sulfur, and balanced dosage. Not as refined but very good.
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10/9/2023 - ThijsV Likes this wine: 90 Points
Le Tour de Champagne tasting (Amsterdam, NL): Pretty. 2018 base year, disgorged 2022. 20% reserve wine from solera started in 1947. Nice brioche tones
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9/29/2023 - Bob23 Likes this wine: 92 Points
Nice golden toasty - a well made brut.
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9/21/2023 - Xavier Auerbach wrote: 92 Points
A private lunch (Restaurant Domenica, Amsterdam, NL): Identical to my previous note.
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9/18/2023 - Xavier Auerbach wrote: 92 Points
A private dinner (Restaurant 't Spiehuis, Soest, Netherlands): Top-notch Grande Marque NV. Complete and comfortable, energetic and fresh, lovely complexity.
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9/1/2023 - Papies wrote: 92 Points
P30; 8/31/2023-9/3/2023 (The Anassa, Cyprus): Round , polished and. Dry elegant, soft smoky, rich and lush wine with a full presence on the palate.
Definitely benefits from oak in its elevage and has the round fatty feel with a very polished palate feel. Energetic but not sharp and with a decent 4 g/l dosage. 5 year on lees adds that almost malty palate feel to blend well with the toasty edge. 91-92
69% Pinot Noir, 28% Chardonnay , 3% Meunier disgorged January 2023
19 Bottles.
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8/9/2023 - forceberry wrote: 93 Points
An older bottle, probably from the 1980's or 1990's. 12% alcohol.
Pale golden or honeyed yellow color. The nose feels fragrant and quite distinctive with rather captivating aromas of arctic bramble and plum pits, some cloudberry jam tones, a little bit of bruised apple, light autolytic toasty and nutty nuances, a hint of acacia honey and a touch of caramel. The wine feels dry, brisk and quite tertiary on the palate with a medium body and layered flavors of lemony citrus fruits and sharp Granny Smith apple tones, some evolved nutty tones, a little bit of tangy salinity, light stony mineral notes, a hint of grapefruit bitterness and a distinctive, sweet touch of arctic bramble. The bright, high acidity lends great sense of energy and structure to the wine and there is still a tiniest bit of fizz tingling on the tongue, making this still feel like a sparkling wine and not just a thin old white. The finish is long, crisp and complex with a dry, acid-driven aftertaste of tart lemony citrus fruit, some nutty notes of oxidation, a little bit of bruised Granny Smith apple, light steely mineral notes, a hint of caramel and a touch of tangy salinity.
A fantastic, wonderfully complex and beautifully evolved NV Champagne at its peak. You can taste this has never been a super impressive Champagne to begin with, nor has it evolved into something greater than it was built to be, but age has granted the wine wonderful depth of flavor and sense of complexity, making it feel so much more interesting than a standard NV Champagne in its youth. Based on the subtly oxidative tones and the bubbles that are all but disappeared, it's pretty obvious that this wine was not going to improve anywhere from here. I'm glad we drunk this wine now. A terrific effort.
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7/27/2023 - GilmoroDelToro Likes this wine: 92 Points
Rich, toasty, biscuity, brioche goodness. Tart apple. At once luscious and crisp. Really nice.
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7/13/2023 - Sean Tay wrote: 90 Points
Medium nose intensity with note of lemon, apple, pear, biscuit, bread. High acidity.
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7/3/2023 - AboveAvgBro wrote: 91 Points
Mostly Pinot at 60ish percent, 20ish percent chard, and like 3 percent Pinot Meunier (approximations based off memory).
Mild-moderate straw gold
Nose is yeasty with apple and pear
Taste is very similar to Bollinger, though a touch smoother. Moderately big bodied, with a nice balance of apple, pear, lemon and brioche. Hint of minerality on the finish.
This champagne is all about the body - big, voluptuous and damn tasty. Some subtleties , but mostly about the power here. Still, quite balanced for a bigger-style champagne. Well done!
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6/12/2023 - KAT9 Likes this wine: 92 Points
Just like bollinger special cuvee, so rich, toasty, oxidative. Love this style.
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5/29/2023 - Tineke v wrote:
x
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5/27/2023 - thewiz Likes this wine: 92 Points
(Disgorged in November 1992, base year 1988, 65% Pinot Noir. 5% Meunier and 30% Chardonnay , dosage 8 gr/L)
Lovely deep golden colour with a mature nose showing butterscotch, hazelnuts and opens up with some dried fruit with time in the glass. Intense palate showing a lime juicy acidity combined with ripe red apples taking over on the lengthy finish. This is of course in an advanced stage, but showing in a delicious way!
(Still showing very well with more than 30 extra years cellaring)
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5/19/2023 - Rani Likes this wine: 91 Points
This is a solid NV, teetering between a full bodied style and a more elegant style. Notes of apple pie and orange peel, hint of almond. Very nice.
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4/7/2023 - Scottlmatthews Likes this wine: 92 Points
Easy going champagne-Disappears from the glass, seamless wine. Balanced nose of lemon, brioche, chalk mineral with a great palate ofEffervescence smooth finish.
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1/15/2023 - gharter Likes this wine: 90 Points
Part of a large tasting. Took some time to show its best. Apple, plum, orange, apple and brioche aromas and flavors. Medium body, good acidity.
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12/31/2022 - kostaslonis wrote: flawed
from magnum
corked
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12/1/2022 - Vinsaint Likes this wine: 91 Points
Honey/straw color, clear
Nose: Slight soapy, honey, yeast, cream, saline
Palate: Some roundness/fullness. Primary note is green apple, sharp, almost bitter on the back end. Confirming honey and cream, hint of skittles. Very slight sweetness on the front.
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11/20/2022 - VinoKitten wrote:
One-dimensional and rather disappointing. Would not repurchase
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11/19/2022 - El_Dougo Likes this wine:
Tasted against the Philipponnat Cuvée 1522 Extra Brut Grand Cru 2014 and this one won out with great flavor intensity and distinction.
2017 base wine, 65% Pinot, 30% chard, 5% meunier. 30% new oak disgorged in 2021.
Medium lemon in glass.
Nose med+ intensity, biscuit, bready, nutty, lemon, apple. Chalky minerality. This wine is developing.
At 8g dosage this wine is dry to slightly off dry. High acidity, med alc, med+ body attributed to the Pinot, creamy mousse. Med+ flavor intensity and finish. Flavors of citrus, apple, slight red currant. Very good wine!
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11/18/2022 - MC2 Wines Likes this wine:
La Tablee: Graillot Dinner (Al Coro): Another day of drinking the Champagne which again was a nice way to start the dinner. Easy bubbles.
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11/17/2022 - MC2 Wines Likes this wine:
La Tablee: Julien Cecillon Dinner with Julien Cecillon (Gus's Chophouse): Again the starter wine for all of the dinners of this week and a nice starter wine it is. Drinks very well and good QPR.
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11/16/2022 - MC2 Wines Likes this wine:
La Tablee: Rayas Dinner with Gregory Castells & Martine Saunier (La Mercerie): Started all of our tastings this week with this wine which is nice and very drinkable and very well priced. Good way to get the palate warmed up!
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11/10/2022 - bestdamncab Likes this wine: 89 Points
Flatiron Wine & spirits (San Francisco, Ca.): Nose of citrus, lime, strawberry, and allspice, same on the palate, simple, tasty, medium body, almost exciting to but somehow doesn't do it for me, $50.
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11/7/2022 - oldwines Likes this wine: 93 Points
Tasted at a charity tasting event sponsored by a large NJ retailer. Pinot Noir dominant (70%) along with 25% Chardonnay and 5% Pinot Meunier. Solera method. Yeasty, honeysuckle, lemon and supremely balanced. Really tasty and enjoyable. up there with the better ones tonight.
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10/23/2022 - Peter Spijker Likes this wine: 89 Points
This was food friendly, quite a lot of ripe red apple, some toast, lemon and nice fine bubbles.
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10/19/2022 - retired_and_roving wrote:
Two Months in Roma; 9/6/2022-10/28/2022 (Rome, Italy): 69% Pinot Noir, 28% Chardonnay 3% Meunière - disgorged May 22. Toasting our friends on some exciting news! This was nicely balanced and enjoyable with red fruits and citrus, light mousse. Seemed to disappear pretty quickly.
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9/9/2022 - PSPatrick wrote: 88 Points
Heavy bottle. 2011 base vintage, with 30% reserve wines. 65% Pinot Noir, 30% Chardonnay, and 5% Pinot Meunier. Disgorged in September 2015, with a generous dosage of 8 g/l. Medium straw gold, with medium fine perlage. Ripe yellow apple, stone fruit, a light vegetal component, almond paste, nuts, and some smoke, with ripe acidity and average to good length. Medium-bodied, and lightly saline, with medium fine mousse and a lightly creamy texture. That said, even after five additional years in the bottle this champagne remains a little rustic and hard on the palate. Average in many aspects.
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8/7/2022 - cassel Likes this wine: 90 Points
Disgorged Oct 2014. Good fruit, just the right amount of acidity to make it very food friendly.
Chef David's recommendation for a pinot noir heavy bottle. Very pleased.
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8/6/2022 - Vera Wind Likes this wine: 91 Points
Base year 2016. Degorgé May 2021.
On the nose rich, bread and yeast.
On the palate wonderfully balanced, bread, butter, cream, apples, salinity and honey. No grapefruit bitterness, just smooth and lovely. Encore!
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7/12/2022 - Madrid wrote: 95 Points
Soft and subtle typically nutty and bright with soft tannins reflecting a little bit of stone fruit in the aftertaste, minute notes of sesame and pear.
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6/10/2022 - Rezy13 Likes this wine:
Chateauneuf & Champagne $60+ Non-Blind (Bin 75 Alpharetta, GA): 2017 base, 68% Pinot Noir 29% Chardonnay 3% Pinot Meunier, 30% wood aged reserve, 8g/L dosage; pretty straw green; high toned fresher nose, biscuit, grilled lemon, good combination of luxuriously aged and youthfull fruitiness, driving acid, pleasing flavors, persistent mousse, not your average house style- this is clearly a step up qualitatively.
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5/14/2022 - SuperSomm wrote:
Pale gold colour. Small and lively bubbles. Medium and developing nose with green apples, lemon, toast and wet stone. Medium taste of green apples, lemon, toast and wet stone. Long and dry finish. High acidity. Medium body. A very good Champagne on a 2016-base. Drink now or over the next five years. Goes well as an aperitif, or with cured meat.
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3/15/2022 - affordableCollector wrote: 90 Points
blend: 65% Pinot Noir, 30% Chardonnay, 5% Meunier
fine bubble stream. light yellow in color. strawberry, red apple, pear, lime, mandarin, bread crust, spice, citrus peel, lemon zest, mineral. textured, tight mousse, rich balance of red fruit and citrus, on the finish.
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2/21/2022 - Xavier Auerbach wrote: 92 Points
A private dinner (Restaurant De Lage Vuursche, Lage Vuursche, NL): Identical to my previous note.
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2/15/2022 - Xavier Auerbach wrote: 92 Points
A private dinner (Restaurant De Lage Vuursche, Lage Vuursche, NL): A blend of 65% Pinot Noir, 30% Chardonnay and 5% Pinot Meunier, 20%-30% solera aged vin de réserve, aged sur lattes for three years, dosage 8 gr/l. A powerful and structured wine, with lots of minerally energy and freshness, in which the vinous character of the Pinot Noir from Mareuil-sur-Aÿ wins through. This has real oomph. An outstanding NV.
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2/1/2022 - timothynbond Likes this wine: 89 Points
Disgorged 2021. Transparent straw. Heady aromas of strawberry and white chocolate. Light-to-medium-light body with medium acid. Dry clean and refreshing on the palate, with some white chocolate poking through. Great balance and thoroughly enjoyable.
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1/29/2022 - Collector1855 wrote: 94 Points
Champagne style sparkling wines, tasted blind: Tasted blind during a Champagne method wines from around the world tasting. In general we were pleased with the quality of this line up and several bottles where better (and cheaper) than the overpriced Champagne base cuvees of Moet, Veuve, Feuillatte & Co.
TN: This was one of the champagne pirates. Base vintage 2016, DG Nov2020, 27% Reserve wines, 65/30/5 Pinot/Chard/Meunier, 8g dosage, 12% Alc. This was rich, fruity and floral but with enough acidity and minerality to please the Connoisseur as well. Everyone liked this blind and thought it must be a quality Champagne. It opened up more with time and became really fragrant with bisquit yeast and yellow fruit. So don't rush this or drink too cold at an apero. This confirms that Philipponnat's Royal Reserve is always a contender for the best base Cuvee of any of the Houses.
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1/21/2022 - pavel_p Likes this wine: 92 Points
Long double blind wine tasting dinner. Short notes from memory. Same bottle as Collector. This was a nice, fairly rich and fruity Champagne from popping the cork. Gained more delineation with more air in the glass.
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1/21/2022 - Collector1855 wrote: 94 Points
Base vintage 2016, DG Nov2020, 27% Reserve wines, 65/30/5 Pinot/Chard/Meunier, 8g dosage, 12% Alc. Philipponnat's Roayl Reserve is always a contender for the best base Cuvee of any of the Houses. This is rich, fruity and floral but with enough acidity and minerality to please the Connoisseur as well. It opened up nicely in the glass and became even more fragrant with time. So don't rush this or drink too cold.
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12/27/2021 - Neecies wrote:
Not sure when this was bottled, I've owned it for about 4 years. Has the Royale's typical opulence but less bubble persistence than expected for a tight cork so texturally, it disappointed.
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12/19/2021 - Collector1855 wrote: 94 Points
During a Domaine visit, which confirmed that this house has a very compact range with good quality all way down to its base cuvees. This (2016 base, DG 2021) base Cuvee Royal reserve did particularly well for where it sits in the echelon. Rich, yet fresh, succulent, citrus notes, flowers, spices and red apples. Very popular with the geoup. A really seductive Champagne
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11/22/2021 - FransS wrote: 89 Points
Le Tour de Champagne-Perswijn-Amsterdam-11/22-2021: quite generous, mostly 2016 vintage and PN, firm an juicy; everybody's friend?
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11/20/2021 - rocknroller wrote: 91 Points
Big Al & Janelle's Spanish Inspired Blowout (Big Al & Janelle's, St. Anthony, MN): Light gold color. Bonus bottle at the end of the night. Small pour, 60%PN. Nice red fruits, white apple, citrus, still rather lean and mineral driven. Quite good.
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11/18/2021 - ManhattanBeach wrote:
By the glass at Maison Francois, St James's. Enjoyable if unremarkable
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11/8/2021 - TCA all day wrote: 90 Points
Certainly a nice example, would happily drink again but would want to try others in the segment. On the nose light brioche and lemon zest. Medium mousse, nice crisp acidity, paired very nicely with charcuterie and then steak at dinner. Plate more notes of lemon and brioche with a little sourdough bread crust on the finish.
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10/23/2021 - Notviken7 Likes this wine: 85 Points
Fresh. Lots of Apples. Nougat, not so much toast. On the nose also a kind of medical touch (reminding of hyazinth). Excellent aperitif
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10/15/2021 - MC2 Wines Likes this wine:
Back to the auctions (Bar Bould Sud): This was just wonderful. One of the older releases (not entirely sure from when) but there is something that happens with older champagne that just gets better and better. Spicy and herbal and grippy.
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9/4/2021 - MC2 Wines wrote:
Epic Bordeaux for an Epic Birthday!; 9/1/2021-9/12/2021 (Paris & Bordeaux): An older disgorgement (unsure when but maybe 80’s or early 90’s?). Very fresh in comparison to what you might expect looking at the bottle. Just a bit of added heft. Drinking nicely.
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8/21/2021 - GoliathOnline Likes this wine: 91 Points
Royale, indeed.
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8/15/2021 - AmicidellaVite Likes this wine: 96 Points
Delicious and full-bodied, reminiscent of Bollinger NV. Presents beautifully in the glass and bottle. Rich yellow-gold color with plentiful bubbles, long finish. A sophisticated French champagne with a reasonable price.
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8/8/2021 - Muledog71 Likes this wine: 92 Points
Had this after a Krug 164 and it held up very well. I thought it was in the same vein as the Krug. With a bit more orchard fruit , a little more crispness for a third of the price . I’m not sure if it has the complexity or roundness to compete with the Grand Cuvée , still a very well made wine.
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6/30/2021 - kostaslonis Likes this wine:
Random wines tried before service (Oinoscent): This is a blend of 70% Pinot Noir, 28% Chardonnay 2% Pinot Meunier, based on 2016 vintage with 27% reserve wines, degorgement Feb 2021, 8gr/lt dosage
The wine shows a refined nose, expressive and elegant, crisp fruit, white berries, pear, a few oxidative notes and some oak hints.
The wine shows high carbonation, medium acidity, medium body, yeast notes, citrus, lemon, lime and a tasty long finish.
Good to have on its own or with food
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6/25/2021 - Philip Yang wrote: 89 Points
Too high a dosage?
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6/23/2021 - Jan J Likes this wine:
Orange zest, fruity, a bit of nuttiness. Reserve wines come from a solera system, which adds to the broad and tasty palate. Nice for an entry-level NV.
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5/21/2021 - merlotsmile wrote: 88 Points
M&D
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4/20/2021 - Krabat Likes this wine: 91 Points
Immer wieder schön🤓
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4/16/2021 - Condrieu82 wrote: 93 Points
Citrusy nose, straw yellow color. Very mineral, with razor sharp acidity and lemon, apples on the mid-palate that morph into toast and ginger on the nice, long finish. Really good.
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1/31/2021 - Dutchd1 wrote: 90 Points
Smell, taste and color is good.
Will buy again
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1/23/2021 - Château de Farmer Likes this wine: 88 Points
Did not feel this was a great value pushing $50, but it is a decent champagne. Some bitterness and oxidized apple that I don't love in a entry level/NV cuvee. Not enough complexity for those flavors to feel good. Liked this well enough, but not going to be in my rotation.
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1/23/2021 - mcktuck wrote: 91 Points
2013 base. Disgorged 10/2017. 8 g/l dosage.
Pretty nose with some candied fruits and a hint of an oxidative note. Palette is not overly complex.
Overall, decent Champagne for the price, but won't knock your socks off.
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12/31/2020 - The Wine Dispatch [b2w.wine] wrote: 91 Points
Bright, fresh, lightly mineral and vibrantly fruity. Overall excellent wine that paired well for me with sashimi with lime slices. I ate a couple of slices of lime and the wine really worked well with that strong lime juice and pith flavors.
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12/31/2020 - Neecies wrote: flawed
CORKED.
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12/24/2020 - gth865a Likes this wine: 91 Points
Like it better than moet, maybe better than veuve yellow as well. Very solid!
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12/24/2020 - Lars.baumann Likes this wine: 92 Points
Angi mag ihn sehr
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11/22/2020 - Stafs kelder Likes this wine: 91 Points
Half bottle, dégorgement 02/2020.
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9/28/2020 - wineappellation Likes this wine: 91 Points
Pale gold color. White floral, toasty bread, apricot and citrus fruits with notes of honey and nuttiness. It gained weight on palate with Pinot red fruits flavours such as raspberry, red currant and also sweet pastry. Quite fine and forward. Perfect now.⠀
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9/8/2020 - KAT9 Likes this wine: 92 Points
The heatwave is making me opening champagne 4-5 times a week now. This Philipponnat NV is just like I remember from a week or so ago. Toasty, fruity, a little dense on the palate. Fun drink to go with Netflix and ramen.
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8/29/2020 - KAT9 wrote: 92 Points
Beautiful aroma, almost like burned honey, toasty, yeasty, pitched fruits. Nice and balanced on the palate. Medium plus finish. Dry and perfect for sipping by itself.
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8/13/2020 - KVM wrote:
happy 3rd anniversary K and M! Lots of bubbles.
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8/2/2020 - Javachip Likes this wine: 91 Points
Outstanding notes of lemon zest, quince, croissant, almond biscuit, nice hint of chalk.
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6/15/2020 - Neecies Likes this wine:
Creamy pearl color--white but with the faintest bit of gold and pink luster. Tangy flavors of yellow apple with the merest note of peach pie. On the finish, rising bread dough, and a texturally creamy finish. Great presentation, excellent value. Prices mentioned by others seem widely variable, so might be prudent to mention that I paid under $40 about six months ago.
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5/31/2020 - bram_epicurien Likes this wine: 88 Points
Medium gold Color. Quite a peachy nose with a bit of biscuit, hay and toast. Med acidity, Med body, Med alcohol, Med flavor intensity, Med finish. Peach, orange, Apple, a bit of cherry, leaves, minerality, saltiness and a touch of biscuits. Nice and easy to drink, nothing spectacular but enjoyable. I doubt this will age for very Long.
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5/8/2020 - ToBolt Likes this wine: 92 Points
Unglaublich, dass sich der normale Standard Brut so lange gut hält. Schon sehr bernsteinfarben, etwas weniger Druck in der Perlage - diese wirkt aber sehr gut und fein eingebunden. Keine Spur von Müdigkeit - hat echt Spaß gemacht!
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4/17/2020 - Kate Cabernet Likes this wine: 93 Points
One of our favorites. Love it with fried chicken!
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4/15/2020 - ChDonath Likes this wine: 89 Points
Base 2015 / Disgorged 2019
No clear fruit discernible on bouquet... a bit yeast
Taste is quite okay, hints of dried apricot, cherry plum... bubbles fine to medium so not distracting at all. Aftertaste has for me some subtle bitterness like a mix of grass and bitter orange peel.
Overall cant complain the bitterness is more pleasant than artifical sweetness of some others.
But the price point might be a minus. Stiff growers competition.
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3/10/2020 - Xavier Auerbach wrote: 93 Points
A private dinner (Restaurant De Lage Vuursche, Lage Vuursche, NL): Energetic and fresh, open and expressive nose, lovely Pinot spice, silky texture, crème patissière, acacia, clear and minerally, elegant weight, lively mousse, yeasty finish. Really very good, but still tight and needs another two years of post-disgorgement ageing. The first bottle was ever so slightly tainted, but the second bottle confirmed the favourable impression.
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2/11/2020 - Kate Cabernet Likes this wine: 94 Points
We love this champagne. Enjoyed on its own on a warmer winter day. Would purchase this again.
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2/9/2020 - The Drunken Cyclist wrote: 91 Points
Retail: $65. 65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier. We have not had a ton of Philipponnat, but it is one of the more respected houses in the region. When I saw that it was Pinot-dominate, it only hardened my resolve. Surprisingly tart and fruity, but also oodles of yeastiness. I might be a little off the mark here, but while it is great right now, it could certainly use a bit of time. thedrunkencyclist.com
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12/9/2019 - Motz wrote: 90 Points
In an oxidative style, which with few exceptions, is not a preference. Otherwise, technically 'excellent' and reasonably complex, particularly where oxidative nuance masquerades as complexity. 90-91.
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12/7/2019 - srh Likes this wine:
Taste Champagne & Sparkling (San Diego Wine Co.): Supposedly now 70% P.N. & 30% Chard with 29% reserve wine & 8.5 g/L dosage; Typically, “First press juice of mainly Grand & 1er Cru grapes from the heart of the Champagne wine-growing area. 20-30% of reserve wines are aged in wooden barrels using the solera system to incorporate older wines without losing freshness. Vinified using traditional methods with partial malolactic fermentation; Aged on the lees in the House’s cellars at a constant temperature of 12°C for 3 yrs, far longer than the legal minimum requirement of 15 mos."
WAY too cold
N: Closed; Yeast, poss some minerals?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt beautifully counterbalanced by an acidity which elegantly, SEAMLESSLY leads into a LONG, BALANCED, tangy/swt finish with an OCCASIONAL *glimpse* of a very, VERY slight bitterness that would likely be a + with food. Very nicely done as primarily a food style, but could also serve as an aperitif. 12% ABV: My EXC-/EXC. [This vendor's $46.99 now puts it in the top 20% of wine-searcher's listings.]
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12/7/2019 - srh Likes this wine:
Champagnes & Sparkling Wines (Vintage Wines Ltd., San Diego, CA): Supposedly now 70% P.N. & 30% Chard with 29% reserve wine & 8.5 g/L dosage; Typically, “First press juice of mainly Grand & 1er Cru grapes from the heart of the Champagne wine-growing area. 20-30% of reserve wines are aged in wooden barrels using the solera system to incorporate older wines without losing freshness. Vinified using traditional methods with partial malolactic fermentation; Aged on the lees in the House’s cellars at a constant temperature of 12°C for 3 yrs, far longer than the legal minimum requirement of 15 mos."
N: Attractive bread dough (almost swt roll like?)
P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by a zesty acidity which transitions into a very LONG, balanced, very, VERY slightly puckerish finish, yet with attractive notes of swtness. At its best with food, should ALSO work as an aperitif. VERY nicely done! 12% ABV; My EXC. 16/20 (3x), Jancis Robinson (2/8, 4/12, & 6/19/19). [This vendor's $47.95 puts it in the TOP 1/3 of wine-searcher's postings.]
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11/15/2019 - Nyllet wrote: 87 Points
Lovely nose with yeast and red apples. Burnt sourdough, red apples and a fresh acidity in the palette.
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8/23/2019 - mflesh wrote: 92 Points
Rather balanced champers. On the front, creme brulee and brioche. Oxidative. Nuttiness going on. The finish is more reductive with some green apple, lemon and lime with a hint of tart and flint. Compared to Charles Heidsieck NV this one is probably 10 bucks more. This is a 12 base with earlier disgorgement than you see on the latest CH Heidsieck. This will hold IMO 10 years with cellaring on this NV with 2012 base.
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7/19/2019 - mxpbuy Likes this wine: 89 Points
I love that Philipponnat puts its disgorgement date on the back labels (as does Gaston Chiquet). I wish all MV bottles came with this highly relevant fact. This bottle was disgorged April 2017 - which is evidence of why posting an enjoy by date for MV champagnes is a rather silly thing to post unless you are referring to a particular disgorgement year. This bottle had another 5 years of top form in it. The back label also lets you know this bottle had an 8g/l dosage treatment. Although the back label says based upon the 2013 vintage, the more complete story is that it was 70% 2013 vintage with 30% Oaked reserve wines. 30% Chard, 65% PN and 5% PM. A very serviceable Champagne with some nice red fruit notes and nice acidity for food but its only drawback was it lack of distinguishing characteristics - complexity.
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6/16/2019 - ManhattanBeach wrote:
£9/glass at 67 Pall Mall. Wasn't sure about this, quite vinous but almost resinous, very savoury almost sour.
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5/21/2019 - thesternowl Likes this wine: 90 Points
Tasty lemon curd and brioche. On the toastier, richer end of the spectrum. Based on the 2012 Vintage. Disgorged November 2016.
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5/12/2019 - bordeaux456 Likes this wine: 86 Points
Had for Mother's Day Brunch at the Glencoe. A little too sweet for my liking, but the table seemed to enjoy it. Pale straw color, green apple and apricot flavors. Serve very cold. Enjoyable.
86
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4/10/2019 - rocknroller wrote: 89 Points
Mixed WTDS at The Kenwood (The Kenwood, Mpls, MN): Light gold color. Drank a glass over 30 minutes. Green fruits, fruit skins, dried herbs, mineral. Good, but had hoped for more.
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3/21/2019 - dandiephouse wrote:
Drinking beautifully right now! Starting to develop beautiful toffee notes on top of the great texture and length of the 2008 vintage.
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3/19/2019 - aquacongas wrote: 88 Points
Not blind
too unlanced. Missing fruit to the sharp acidity but too sweet in the finish. 88
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3/15/2019 - PSPatrick wrote: 89 Points
2011 base vintage, 2/3 Pinot Noir, disgorged in September 2015. The wine was medium gold in colour, with medium-intense, medium-fine perlage. It offered ripe apple, almond paste, honey and a mild vegetal component on the nose, and ripe apple, citrus, honey, almond and a mild vegetal component on the palate. It had sufficient complexity, but even four years after disgorgement the wine remains rather hard on the palate.
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3/14/2019 - stayhappy21 wrote: 88 Points
Drank this at SaLe Marino over a wine dinner last night with a group of wine lovers.
Gold in colour with a rounded and smooth complexion. Fizzy with small bubbles with notes of crackers, nuts and lots of fresh acidity.
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3/8/2019 - hbay Likes this wine: 89 Points
Røget laks og rejesalat
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3/1/2019 - PT insurgent wrote:
Feels a bit heavy on the dosage. Lots of toasty brioche pastry notes, dosage may be bringing this out on the nose and palate. Great nose, Ripe and round palate, ripe citrus, pastry, leesy notes. Need some leanness.
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2/18/2019 - Derek Darth Taster wrote: 90 Points
CNY wine dinner at Crab At Bay. Popped 2 hours before tasting.
Appearance is clear, pale intensity, lemon colour. Legs. Beady bubbles.
Nose is clean, medium+ intensity, with aromas of bready yeast, fruity citrus lemon, green apples, acacia flower, chalky limestone minerality, some metallic scents. Developing.
On the palate, dry, high acidity, medium- alcohol (12%), medium body. Medium+ flavour intensity, with flavours of fruity citrus lemon curd, rounded ripe peaches mixed with some tart green apples, bready yeast, chalky limestone minerality, steely metal. Zingy long finish.
Good quality. Seems like a fruity flirty fairly simple NV champagne, but it works, and is simply enjoyable.
65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier. Dosage 8g/l.
Mainly 2013 vintage with 30% reserve. Disgorged October 2017.
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2/2/2019 - MC2 Wines wrote:
La Tablee: Celebratory Dinner (BYO) (26 Bridge Street, Brooklyn): Something wasn't quite working for me with this wine tonight. It came across as a bit too tart and slightly sour.
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2/1/2019 - ChristyLeighNY wrote:
A rich, toasty, nutty style. Really enjoyed it.
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12/1/2018 - gtilley wrote:
A bit disappointing on opening with boring melony nose;much more interesting an hour or two later with fennel, liquorice and herb nose. Not hugely concentrated....pleasant rather than memorable or noteworthy.
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11/30/2018 - ThalesGaspar Likes this wine: 89 Points
From magnum, good champagne.
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11/24/2018 - srh Likes this wine:
Champagne & Sparkling Tasting (San Diego Wine Co.): Typically, "65% P.N., 30% Chard, & 5% Pinot Meunier. First press juice of mainly Grand and 1er Cru grapes from the heart of the Champagne wine-growing area. 20-30% of reserve wines are aged in wooden barrels using the solera system to incorporate older wines without losing freshness. Vinified using traditional methods with partial malolactic fermentation; Moderate dosage (8 g/litre); Aged on the lees in the House’s cellars at a constant temperature of 12°C for 3 years, far longer than the legal minimum requirement of 15 mos."
N: Bread dough, then apples?
P: Med body; RNDISH entry with NICE, almost swtish frt with earthy notes braced by an acidity which drives the action into & through the LONG, tangy/swt finish. Would be a SUPERB food accompaniment! 12% ABV: My EXC-/EXC. [This vendor's $46.99 puts it in the top 1/3 of wine-searcher's listings.]
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11/23/2018 - hbay Likes this wine: 88 Points
Drukket til kalvekotellet m. svamp
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11/20/2018 - vespasian wrote:
A slightly off, metallic note on the nose, a little undistinguished; relatively tasty but light. Lacks depth and personality.
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9/24/2018 - RajivAyyangar wrote: 88 Points
IMW 2018 Champagne - Walk-Around Tasting (Hyatt, San Francisco): detailed apple.
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9/5/2018 - grapenomad wrote: 90 Points
The Royale Reserve is a tribute to the ancestors of the Philipponnat family. They were vineyard proprietors, winemakers, providers for Louis 14th and royal magistrates and mayors of Ay (a region in Champagne). You can say this tribute is fully deserved. The vineyards here are facing south, which means that they're exposed to sun from dusk 'til dawn, which further means that they reach extraordinary ripeness levels. The terroir expression is ridiculously on point.
Minerality is the name of the game here. It appears in every pore of this wine, but is mixed deliciously in with notes of freshly baked bread, lemon rind, grapefruit juice and peach. Mousse smooth as a motherfucker, acidity glowing. The oak was used intelligently, not for a second clouding the wine. I would say that this is in my top 10 value for money Champagnes, with Charles Heidsieck and Henriot still leading the pack.
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6/15/2018 - Harley1199 wrote:
Los Sitios de Zaragoza (El Portal - Alicante): 2013 harvest. Mineral and very pastry on the nose, with citrus notes on the palate. Good mousse though a bit short. Let's must wait to see if it evolves towards oxidized aromas or a simple yeast. Dosage 8 g/l.
Cosecha 2013. Mineral y muy pastelera en nariz, con notas cítricas en boca
Buena mouse aunque un tanto corto. Hay que esperar a ver si evoluciona hacia aromas oxidados o de simple levadura.
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6/9/2018 - quaglia wrote: 89 Points
4 Champagne - Ais Election day (Forlì - Hotel Globus): Brilliant golden yellow. Very fine perlage. Rich and complex at nose: Fruity and vegetal notes: cut apples, lactic acid, yeasts.
Smooth, full mouth, well structured, Great acidity and citrine notes, with a mineral ending. Dynamic wine.
30% Chard; 65% Pinot N; 5% Pinot meun. 8g/lt; Deg. Oct 2015
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4/14/2018 - Torchy wrote: 89 Points
Winewankers BYO - Blind; 4/14/2018-4/15/2018 (Finna): Gogged sept 16. Dosage 8g. Overweight of PN in the mix. Golden light yellow. Nose with yellow apple peel, spices and hints of malt. Nice opening and mousse. Yellow apples are distinctive on the palate. Overweight of acid. Medium length.
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3/21/2018 - Ryan.Vento Likes this wine: 91 Points
Disgorged: Sept. 2016
Dosage: 8 g/L
Vintage Base: 2012
An offering that's light on its feet with delicate but expressive Meyer lemon zest, pear, and candied pineapple.
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3/14/2018 - Zweder wrote: 91 Points
Monthly Tasting Group HWS #127; Champagne plus some extra's (By AH): In the bouquet dry apples, brioche and some yellow fruits. On the palate the same impressions. Bruised apple, a bit reductive, beautiful balance between acidity and sweetness, good complexity and length. Up to now the best wine in the tasting so far.
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2/24/2018 - trastevere Likes this wine: 88 Points
Fresh and citrussy with a nice bready character.
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1/13/2018 - ravikalaga Likes this wine: 92 Points
PnP at Absinthe. Very very good QPR. From 2011, disgorged in March of 2017 so its got a year in the bottle. Round and full with a very charming finish.
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12/31/2017 - botrytisvirtuoso1819 wrote: 94 Points
disgorged april 2006
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12/29/2017 - Ombibulous wrote:
It was good but not my favourite of the sparkling wines we had at Christmas. A wee bit heavy.
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8/5/2017 - Aravind Asok wrote:
This bottle was based on 08 and disgorged 9/2012. 8 g/l dosage, but it didn't show it. Very chalky, and mineral. Precise and enjoyable.
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6/14/2017 - trastevere Likes this wine: 90 Points
Lovely aperitif wine. Fine creamy mousse with aromas of citrus zest and biscuit. Fresh on the palate, citrus, pear, lemon curd on the finish.
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2/11/2017 - PSPatrick wrote: 90 Points
2011 base vintage, disgorged in September 2015. This sparkling wine was light yellow-golden in colour, with medium-intense, medium-fine perlage. It offered citrus, apple, biscuit, brioche, nuts and smoke on the nose and palate, complemented by oranges on the finish, with creamy mousse, medium-plus acidity and very good length. This fruity, medium- to full-bodied champagne seemed a little forward and one might be inclined to say that it would even appeal to Prosecco fans, but don’t be mistaken - it had good concentration and substance and might age well. We liked it, even if it still was a little aggressive. Next bottle in two years.
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11/22/2016 - Neecies Likes this wine:
Our last bottle of what has been an incredible run, bottles purchased about four years ago in the mid-30's. Insane value--rich, Mesnil-like textures, Krug intensity. We nicknamed it Dr. Phil because each bottle made me so happy. Bye bye, Dr.
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11/11/2016 - drwine2001 wrote:
Current Release Philipponnat Champagne (Dig Wines, San Francisco): Medium yellow, good mousse. Orange fruit on the nose. Full, noticeable dosage. Sweet, simple, not very sophisticated.
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10/18/2016 - Ben Christiansen wrote:
But huge Marnier my uneducated palate would say.
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10/9/2016 - DJPremierCru Likes this wine: 94 Points
Very old bottle. Bought in 2001 for Wedding Dinner. This was the last of our Wedding dinner Sparklers.
What a testament to a very well made wine that it still tasted delicious after 15 years from purchase. As expected it definitely had some dried fruit, nutty, honey and toasty flavors, but it was fantastic. Still nicely balanced, with beautiful bubbles, full mouth full, and great acid.
I may have enjoyed it more tonight than I did 15 years ago, 10 years ago, and 6 years ago, when we drank the leftover wedding wine.
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7/8/2016 - Xavier Auerbach wrote:
A business lunch (Restaurant Yamazato *, Amsterdam, NL): Fresh and floral, yeasty nose, with notes of acacia and red apple fruit and some gentle almond complexity; silky and creamy palate, with vivacious acidity and zesty citrus fruit; nicely autolytic finish, good length. Fresher than the bottle I tasted last year.
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5/17/2016 - Tussius wrote: 89 Points
Creamy with tiny bubbles. A touch of butter and nuts, but dominated by yellow apples and lemon zest. The smoothness makes it a great drinker.
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5/1/2016 - AllRed wrote: 93 Points
Courtesy of m/m slipstitchpass, this was rich and complex and a perfect way to start dinner. Deep yellow color with a soft mousse and notes of cashew and baked apple, honeycomb and dried ginger. Has a rich texture on the palate with a fine bead and softened acidity. Flavors of orchard fruit, ginger, marzipan and baked frangipane. A great showing.
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4/13/2016 - wineordeath Likes this wine: 90 Points
Lovely nose of cherry, rose, some faint almond. Fruit driven nose. The palate is fresh, just slightly light, but still a bit savoury. Acidity is there so this needs food. I like it.
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3/8/2016 - AV2012 wrote:
Young and simple, so-so.
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2/18/2016 - thewiz Likes this wine: 88 Points
(Base year 2011. Disgorged September 2015) Distinct Pinot Noir colour with a nice bouquet showing apples, fresh baked bread and minerals. Nice and crisp palate showing red apples and fudge with a smooth creamy finish. Nice, but nothing special.
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1/16/2016 - Jeremy Holmes wrote:
Had some biscuity development, was creamy and rich and had a squeeze of tangy lemon to the finish.
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1/8/2016 - sthugo Likes this wine: 91 Points
Nose of brioche, palate is quite full with plenty of fruit depth, supported by spice and oak. Lovely acidity and balance which finishes long and fresh. A very well put together Pinot dominated blend which should slightly improve over the short term but drinking very good now. Paired well with prawns and soft shell crab sailing around Sydney Harbour.
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12/24/2015 - drrobvino wrote: 91 Points
I have had some up-rated bottles of this cuvee, and some not-so-great. This one seems really nice.
DG is 11/2011, it is showing a savory and drying quality on the palate, with some notes of yeast and lemon/apple.
This is a cuvee that I will buy again in the future. Very nice glass of bubbles. Drink this DG through 2018+.
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12/3/2015 - nzinkgraf wrote:
Generous fruit on the palate. a softer style. doesn't suggest too long on the lees.
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7/22/2015 - drrobvino wrote: 91 Points
DG 11/2011. Opened yesterday, had a few glasses, properly re-corked and placed in fridge. TN is from today.
Lush and open on the palate, with notes of green apple, honey, lime, chalk and soil-driven minerality.
Definitely some discernible residual sugar, but the med+ acidity balances it nicely, and gives a long, chalk and lemon finish.
These wines have improved in bottle, and are drinking well now. Will continue to do so through 2020+. Very nice value.
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5/2/2015 - wineduggery Likes this wine: 90 Points
Last bottle. A tremendous value for Champagne.
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4/5/2015 - RolfT Likes this wine: 91 Points
degorged 2006. Magnum. Wonderful - at a great place but with lots of life left.
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2/8/2015 - Xavier Auerbach wrote: 91 Points
A private dinner (Brasserie van Baerle, Amsterdam, NL): Silky, energetic, floral, hints of torrefaction and nuts, elegant, ripe citrus fruit, mineral, seamless, very good length.
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2/2/2015 - docvin1107 Likes this wine: 90 Points
No formal notes
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1/31/2015 - ucbeau Does not like this wine:
Too much bruised apple for me, covered up whatever else was supposedly there.
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1/28/2015 - drrobvino wrote: 90 Points
See previous TN. 2008 base, DG 11/2011. PnP out of the fridge.
This was quite tasty, deep golden color, mousse was thick with lots of time bubbles. Definite testy character, maybe more savory than I really prefer, but a delicious rendition nonetheless. Drink this DG up, IMHO.
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1/27/2015 - ucbeau Does not like this wine:
No previous experience with this bottling. Somewhat disappointed as it's oxidized and has a distinct bruised apple note. A bit disjointed on the palate too, lacks complexity. Maybe the next couple of bottles will be better.
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1/25/2015 - theusualsuspect wrote: 88 Points
The wood is there - spicy -along with the brioche notes, but the wine is less generous than the 2009 especially in the finish. Also it seems to me it has a bit or more of heat. Not at all that tough to drink, but at the price very tough to drink.
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1/18/2015 - theusualsuspect wrote: 91 Points
Bought at a wine shop in Genoa - 39 euros. An 88 or so when opened, but after two hours offered much more. At that point beautiful aromatic white flower nose, creamy chardonnay across the palate with a very long finish but at this point the finish doesn't sing - a touch of acidic bitterness. My guess is it will. A spicy new wood note throughout.
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12/26/2014 - Matt T Likes this wine: 92 Points
Consistent with prior bottle. Medium bodied with good complexity. Excellent value for the price.
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12/6/2014 - drrobvino wrote: 91 Points
Ooh Laa Laa. This is pretty yummy. I have had a few bottles with a distinct and overwhelming yeastiness...this bottle did not suffer that fate. From 2008 base, disgorged Nov 2011...so a little time on the cork for this particular NV Brut.
Nose shows med intensity aromas of warm bread crust, bakers yeast, pear, red apple, and chalk.
On the palate, this wine has a rich mouthfeel, showing off pear and apple fruit, alongside bread crust and chalk...all consistent from the nose. The med+ acidity cuts through the rich mouthfeel like a knife, delivering a clean and saline finish that is med+ in length and just marvelous.
This is high quality juice, that has likely reached a peak in it's maturity, but has the guts to stay at this nice drinking window through 2018 or so. I really like this Reserve Brut from Philipponnat. Yum.
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11/22/2014 - Zweder wrote: 88 Points
Retailer tasting (Le Bouchon): Clean bubble with good soft citrus, some minerals and not bone dry. Ok wine. No more notes. 88+
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11/20/2014 - Matt T Likes this wine: 92 Points
Full bodied with citrus oil and brioche. Medium length finish. Great value and complexity for the price. Disgorged June 2011.
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11/11/2014 - Vino Me wrote: 90 Points
At a retailer tasting. A blend of all 3 champagne grapes. Unfiltered. Full bodied with a round texture. Notes of peaches, white fruit and toast. 90 points.
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11/7/2014 - AudunG wrote: 88 Points
A clean and nice Champagne with a soft attack. Lacks some structure compared with the best.
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11/2/2014 - yofog wrote:
Classy, taut but deep
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10/22/2014 - heythatslife wrote: 87 Points
Margaux Dinner, Harvard Fly Club: Aspires to be rich but ends up unexciting. Too honeyed and bready for what I like in champagnes. Carbonation is mild, leaving the champagne feeling limpid, which is not helped by the tame acidity. A friend preferred this to the Ayala served immediately after it, though, so each to his own.
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10/19/2014 - wineduggery Likes this wine: 90 Points
Our go to value Champagne.
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10/14/2014 - MarcoAzevedo wrote: 100 Points
Easy to drink champagne, with waek perlage, yeast smell and fresh bread Taste.
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6/24/2014 - Livermore wrote: 83 Points
An okay champagne that was fresh but not much more.
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6/12/2014 - Harley1199 Likes this wine:
Philipponnat in Madrid by La Cava del Pyrene (Plus Private Dinner at La Piperna) (Restaurante Couzapin - Madrid): Third part of PN.
So easy reading the back level.
Light golden colour.
Three years in winery with 'a solera system'. 37% of the wine is coming if their reserve.
Fragrant, mineral and pastry shop but fresh cause that Chardo.
More a wine than a champagne with a high acidity.
Disgorging on last March of 2013.
It was been a nice meet with an old friend.
3/4 PN
Ligero color dorado.
Tres años de afinamiento y sistema de soleras. 37% de vino de reserva.
Aromático, mineral y pastelería pero fresco por la aportación de la Chardo. Vinoso en boca con acidez alta
Degüelle marzo 2013.
Para mi un bello reencuentro con un viejo amigo
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4/20/2014 - AtoZ wrote: 89 Points
2009 base. 2013 disgorgement. 10 gm dosage. A bit sweet and a bit bubbly for me. Got more mineral from a recent glass from a bottle thst maybe had been opened earlier?
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4/12/2014 - Poisey Likes this wine: 92 Points
What mouse on this. Very tight with biting fresh acidity. From 2007. Yeast with lemon and wet bread dough. Toast with lemon zest and tea biscuit aftertaste. Well done and this is holding up fabulously. Still has years left in it.
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3/15/2014 - drrobvino wrote: 86 Points
DG 11/2011.
Beautiful, full mousse, with a fine stream of tiny bubbles that last and last.
Nose is developing, and is dominated by bakers yeast, along with pear and lemon, as well as a strong chalkiness.
The palate shows med+ body, nice pear and citrusy lemon fruit flavors, as well as that savory yeastiness, which carries through and takes over in the finish, giving a bit too much of the umami sensation to feel really well balanced for my taste. The acidity is high, and this wine is complex and quite interesting, with a drying sensation in the finish.
Drinking well now, but after a day in the fridge under a champagne stopper, the wine gets even more yeasty and less enjoyable for me. Should continue to drink well another 5 years, not really sure...
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2/5/2014 - Sundbyberg wrote: 89 Points
A mix of brioche and citrus. Not my style, but well done.
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1/15/2014 - drrobvino wrote: 87 Points
Disgorged 11/2011. From 2008 base, according to label.
Nice and fresh, yeast/bread notes were quite prevalent, in conjunction with citrus and pear fruit, really enjoyable on the first day.
Put in a stopper and had a few glasses on day 2. Seemed to lose the freshness and seemed a bit oxidized, although the mousse was still quite active and plentiful bubbles. The yeast became overpowering and distracting on day 2.
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1/13/2014 - Life At Your Leisure 🍷 wrote: 90 Points
Pale yellow straw color with a vibrant nose of candied hazelnut, crème fresche and lemon grass tea. The palate is bright and supple with lively acidity that provides a delightful mid-palate and high-note-finish. Faint hints of toasted caramel, lime, and citrus form the core in this truly delightful, refreshing drink. Well-balanced and generous with fruit for a Brut Champagne. Drink now until 2022.
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1/10/2014 - vsbastosx Likes this wine: 91 Points
Bread, nuts, nice acidity and fine perlage. Very good!
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1/6/2014 - Vino Me wrote: 85 Points
Did not like this bottle as much as the last one I had. Wish I knew the disgorgement date because this was tasting older than it should. Purchased 2 years ago. Yellow color. Lower bead with notes of darker fruit and some sherry. 85 points.
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1/4/2014 - wineduggery wrote:
Remarkably consistent. I've had at least a dozen of these, and have enjoyed it every time. Will not rate again.
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12/30/2013 - wineduggery wrote: 92 Points
Rich and creamy with strong yeasty/biscuity flavors that I love in a good Champagne. And an outstanding value as well.
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12/13/2013 - redwhiteandrich wrote: 90 Points
disgorged July 2012, 2008 base. The bead is not very persistent however, the palate is rich and voluptuous.
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12/12/2013 - Neecies Likes this wine:
My wine. Cidery, toasty, yeasty, lemony, green apple, brioche, rich. Texture's creamy with a fine bead. The chardonnay really shows. Tastes, all agreed, like a wine with some age on it (disgorged 2013). I've been warbling about this bubbly for months, and now they all get my enthusiasm.
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11/14/2013 - yipen Likes this wine:
Disgorged 2006, full body type.
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9/7/2013 - the godfather wrote:
Solid, lots of Pinot character. Slightly uninspiring
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8/25/2013 - Poisey Likes this wine: 91 Points
Fresh and lovely with a tight mouse. Apple, pear and bread dough. Golden hue with a medium finish. Great.
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6/8/2013 - Poisey Likes this wine: 93 Points
Fine moose, super fresh and full bodied. Sour dough, toast, Lime and orange notes. Fresh finish with baked bread, earth green apple, pear and lemon. Crisp and long-great value NV. Drink now to 2016.
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1/31/2013 - frebro wrote: 84 Points
Obviously well made, mousse is nice, very well balanced w apples, minerality and brioche/toast - yet not exciting. Acidity not adding to the experience, does not impess, does not linger. Not buying another one.
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12/31/2012 - drwine2001 wrote:
Sweet, easy, simple. Not much of a Champagne.
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12/1/2012 - drrobvino wrote: 87 Points
Zuli visit; 11/28/2012-12/2/2012: PnP over 2 days. No formal note.
Tasty with simple and straightforward apple notes, a bit foursquare for the price of admission.
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11/21/2012 - Sundbyberg wrote: 90 Points
With a touch of apples and toast and with a nice mousse.
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11/11/2012 - soyhead wrote: 90 Points
sept 2011 disgorgement
nose - hazlenut, toast, anise
mouth - toasty and nutty on the attack with a very clean clear midpalate, and nice tart apples with acidity on the finish
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11/7/2012 - jaggeral1 wrote: 89 Points
This was great in mag.
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9/22/2012 - drrobvino wrote: 91 Points
Napa & Sonoma favorites in 3 short days...; 9/21/2012-9/24/2012 (Napa & Sonoma Valley wineries): Drank at Morimoto with an incredible Chef's course meal.
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9/5/2012 - Antti wrote:
Visiting Philipponnat (Mareuil-sur-Ay, Champagne): Very well made and stylish, taken it' Philipponnat's basic NV cuvée. Classic toasty and yeasty apple character, in an elegant form. A good buy, although I personally prefer the non-dosé version of this.
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8/16/2012 - drrobvino wrote: 92 Points
Fine, gorgeous mousse, nose of toast points and rocks with apples and pears. Has a voluptuous and velvety mouthfeel, tense acid, awesome bubbles, med+ finish that is bright and lively. Super value, will continue to drink well for another 5+ years.
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7/20/2012 - socidelvino wrote: 91 Points
Tasted on board Air France
Eye: bright golden color, active bubbles. Nose: vanilla, bread, peaches, nectarine. Palate: slightly acidic but softens quickly, medium body, long finish. Nice fruit.
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6/15/2012 - drrobvino wrote: 92 Points
Washington Wine Trip; 6/15/2012-6/19/2012: Gorgeous, fine mousse, with green apple and toast points on the nose, a little yeasty quality. Has a delicious Granny Smith apple and bread dough quality on the palate, with a superb acid cut on the medium length, mineral infused finish. This Champagne is fabulous, what a nice wftm. Went so nicely with smoked salmon appetizer, as well as aged Cheddar and Blue cheeses on this perfect 65 degree Washington afternoon.
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4/7/2012 - Vino Me wrote: 89 Points
Take me out to the Ballgame; 4/7/2012-4/9/2012 (Anwar and Trigirls Home): This estate is a neighbor of Billecart-Salmon in Mareuil sur Ay. 45% Pinot Noir, 30% Chardonnay and 25% Pinot Meunier. From the 2005 vintage with 23% of reserve wine added. Drank at the "take me out to the ballgame" offline. Moderate bead. Rather clean with some peanut notes but muted flavors which kept this out of the outstanding category. 89 points.
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9/17/2011 - BrandrB wrote: 85 Points
October 2007 disgorgement. Light golden color. Bright apple and yeast aromas. Medium bodied fruit-driven palate with apple, lemon, chalky minerality. Slightly coarse mouthfeel, but good acidity. Medium length finish. More than drinkable, although slightly under delivering for its pricepoint. Tasting notes from 375ml bottle.
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9/17/2011 - MdCC wrote: 88 Points
Good, fresh with medium acidity and fruity taste. For aperitifs and most of the dishes. Really easy going
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8/17/2011 - Kschlach wrote:
The color of this wine is medium gold. With the disgorgement date on the bottle being April 2006, the majority of the juice probably came from 2001 or 2002. However, with the large percentage of reserve wines put into Philipponnat blends, the color is not unusual for a wine that is 10-15 years old. The nose is fairly toasty with lots of red fruit aromas and a hint of dark honey. The large percentage of pinot noir in the blends gives this wine flavors of biscuits with raspberry and currant preserve with a good long finish. Very Good
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7/8/2011 - Vinomane wrote: 90 Points
Just keeps improving. More powerful, toastier on the nose, broader and longer on the palate, with a more evident finish than before. Lovely balance, excellent value.
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4/24/2011 - ecola Likes this wine: 92 Points
Aromas of baked apples and fresh baked bread with a hint of citrus. Similar flavors on the medium body palate. A very classy wine that has a delicious factor to it. Really good.
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3/20/2011 - sunalsorises wrote: 87 Points
Nice and toasty with good clean finish. A bit overpriced at $47. Would like it much better for around $30.
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2/14/2011 - boodra wrote: 88 Points
Golden with and almost orange shine to it. Fine mousse with soft bobles. Fruity with a feel af orange and abricots. Very nice
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12/27/2010 - Vinomane wrote: 89 Points
A reasonable value at just under $40. Bead is rather coarse, lacks snap and verve, but comes on strong with a rich fruit core. Really lush on the mid-palate, which is more than you can say for a great many sparklers. The luscious fruit, lacking in the non-dosé version, makes this dosed edition preferable IMO.
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10/30/2010 - jcha24 wrote: 85 Points
Decent bottle but I've had better bubbly for $30
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9/3/2010 - Vinomane wrote: 86 Points
This is the non-dosé version, and to be brutally honest, its best use would be for cooking in shellfish dishes requiring high acidity to balance cream, egg yolks, butter, such as Oysters Midas. (Yet not so good for this as still Champagne, which you never see any more because it is rarely made). Far below the avec dosage version, if one must confess. Might be time to reëvaluate the Tarlant brut zéro, which last time around was really excellent.
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7/10/2010 - Rupert wrote: 86 Points
At Bentleys: simple, decent, unobtrusive, but not remotely exciting
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7/1/2010 - Rupert wrote: 86 Points
Anonymous. Nothing obviously wrong, just boring
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6/14/2010 - Vinomane wrote: 92 Points
Thoroughly satisfying, the complete package. Vibrant acid, succulent fruit, toasty yeasts, strong Pinot character, convincing grip. At the price, a great rarity in these times: a bargain Champagne.
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5/6/2010 - Rupert wrote: 89 Points
Showing very nicely, full, but with citrus freshness, and some bready depth
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5/2/2010 - 60ouvrees wrote:
Disgorged October 2008. This is an excellent Champagne by any measure, but for the price it's really a steal. Don't think it's a BdN but there's definitely lots of pinot character.
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5/1/2010 - soyhead wrote: 90 Points
limited notes- great minerality, licorice, anise, good complexity, major tart. needs time. hold.
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1/24/2010 - EyeDoc wrote: 89 Points
well made if not too inspiring.
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12/26/2009 - Stephori wrote: 92 Points
From Magnum, harvest 2006, disgorged september 2008, 25% reserve wines.
Very nice before the meal.
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12/24/2009 - costamalfitana wrote: 90 Points
fine bubbles, reliable bottle of good NV Champagne.
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10/31/2009 - Rupert wrote: 87 Points
Clean, light, simple, elegant, but not much too it - not at all like the bottle at Terroirs a while back
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10/13/2009 - Xavier Auerbach wrote: 90 Points
Nice maturity, stylish, slightly nutty.
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10/3/2009 - daanishk wrote: 90 Points
Lovely pale yellow color and lots of bubbles. Not too yeasty, but not as buttery and creamy as a taittinger. Nice acidity and full mouthfeel, with medium finish. One of the best champagnes at this price point.
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9/5/2009 - JOsgood wrote: 91 Points
Lots of yeast on the nose. Sweet tasting with good acidity and small bubbles. Love the Philipponnat.
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7/1/2009 - Greg Pierce wrote:
Golden yellow with superfine mousse. Big round caramel apple with bread/yeast following on the nose. Sweet caramelly apple with a little lemon/lime and a minerally/chalky aftertaste. Very YUM. I have previously been smitten with the Goisses, but this was delicious and merits a spot in any cellar.
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5/21/2009 - costamalfitana wrote: 90 Points
harvested 2004; disgorged June 2007; excellent example of NV Champagne, fine mousse, nice nose, bread and toast. always reliable
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5/9/2009 - jwsmith wrote: 91 Points
Excellent value.
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4/24/2009 - BradKNYC wrote:
In which Sharon Bowman cooks dinner for me: Huet, Palmer, Montevertine & more. (My place.): Sharon had to have her bubbles, so we opened this. Fresh and round with a delicate mousse. The citrus fruit and apple are ripe and ebullient and there's just a touch of yeastiness. Lovely. Solid B+.
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4/18/2009 - Dids wrote: 90 Points
Harvested 2005 Disgorged June 2008. 375ml Bottle.
Bready and yeasty on the mousse which clears away apples and honey! Apples on the palate with a lemon finish. Bready in the mouth giving it lovely weight. Every now and then wee licks of red fruits.
Stays in the mouth. Enjoyed this as an aperitif and with the Salmon mousse starter. (90)
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3/15/2009 - Dids wrote: 86 Points
Bright red apples and yeasty - a very youthful nose. Those sweet red apples and a touch of minerality coming through. This was disgorged june 08 still needs some time to knit together with age this will be a pleasing wine.
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2/28/2009 - dandiephouse wrote: 87 Points
I don't know what the people here have been drinking, but they might need to expand their tastes a little more. This had a rather uninteresting nose and taste. A little creaminess in the mouth. But it seemed kind of harsh and lacked the purity of good champagnes.
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1/3/2009 - bs4041 wrote: 92 Points
Stunningly good. Great color and bead. Seamless with full body, great acidity, and long finish.
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1/1/2009 - BeavisCC wrote: 88 Points
Solid champagne, but nothing to get excited about.
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12/31/2008 - gutt22 wrote:
12.0% alcohol. Rich-hued yellow color. Hefty bouquet of brioche, creamy apple fruit, and minerals. In the mouth, quite a big-boned Champagne, but it isn't lacking focus or balance. Big apple and pear fruit, with a lovely creamy complexity to it. Tingling acidity. Nice, long finish. Just what you want in a big Champagne. A-
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12/28/2008 - the godfather wrote: 91 Points
can't get enough Philipponat
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12/24/2008 - poptart_nyc wrote: 90 Points
a new affordable fav. about the same price as the pol roger. a bit more acidity but not at the sacrifice of fullness or rich toasty notes
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12/13/2008 - neilr wrote: 90 Points
favorite value in NV Champagne
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12/9/2008 - Rupert wrote: 90 Points
At Terroirs: Big, deep, er.. regal, honestly, very fine, and yes it was toasty
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12/7/2008 - Louise P wrote: 87 Points
Deep gold. Nose was a little citrusy, but no citrus taste. The wine was full bodied, yeasty/toasty, but a little on the harsh side and very uninteresting. I wouldn't turn it away if offered, but I can't imagine buying another botte.
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11/23/2008 - soyhead wrote: 91 Points
tasted blind. toasty nose. rich & full bodied. even yummy when flat.
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10/31/2008 - soyhead wrote: 90 Points
toasty and nutty nose (hazelnut). mouth good acidity, nutty and toasty, well balanced and enjoyable
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10/9/2008 - Stephori wrote: 90 Points
Harvest 2004 with 17% of "vins de réserve", disgorged September 2007, good, refined, ideal for aperitive, good substitute to Bollinger overpriced Spécial Cuvée.
Dosage 7g/L
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8/20/2008 - assaf wrote: 89 Points
Nice wine. Very toasty and yeasty. Lots of acidity.
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8/19/2008 - Stephori wrote: 92 Points
Disgorged on September 2007, very fine, give it a try, you won't be disappointed,
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6/6/2008 - mjf@ulkner wrote: flawed
corked
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5/23/2008 - mjf@ulkner wrote: 90 Points
Probably our favorite "everyday" sparkler. Bold toasty flavors. Lots of acidity. Interesting to place in a blind tasting- very unique flavor profile.
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5/17/2008 - costamalfitana wrote: 90 Points
a very good and elegant example of champagne, a pleasure to drink , with soft bubbles,
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12/6/2007 - hutch wrote: 86 Points
Quick Sparkler Sips, Day 1: Funky, bready nose. Big and rich, but the flavors aren't that enjoyable to me. It's too toasty, which overwhelms. Not my style. 86-88. b/c if you like this style, its done well.
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10/18/2007 - CamWheeler wrote: 85 Points
CIVC Champagne Tasting (Sydney, Australia): Sea spray and oyster shells. Palate is clean but a bit short and quite boring.
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9/24/2007 - ews3 wrote: 87 Points
MW Champagne Tasting (Cornell Club, NYC): good mix of fruit and yeast, well balanced acid
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7/22/2007 - DougLee wrote: 91 Points
Gold color. Nose of yeast and mown grass. Palate of biscuity and briskly acidic flavors. Very nice.
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5/1/2007 - Harley1199 wrote:
An easy, very floral bottle to drink, refreshing and with a precious bubble.
Una botella muy floral, fácil de beber, refrescante y con una burbuja preciosa.
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4/21/2007 - hwallace3000K wrote: 91 Points
Enjoyable NV Champagne. Delicate nose with a little toast, some salt air, and a faint riesling-esque hint of gasoline. Will buy again.
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2/16/2007 - drcbarroso wrote: 91 Points
TB: Very nice bottle. Drank from split for Valentine's Day dinner. Pale gold in color with fine bubbles. Nose showed a huge amount of dough, close to a freshly baked pretzel. With some time, some apple and lemon came out. There was a sweetness to the nose that I couldn't put a finger on until reading others' tasting notes. Brioche it is. Palate showed lemons and apple along with bread dough. Very nice wine, medium bodied, and a medium to long finish. One of the better N.V. champagnes I've had.
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2/5/2007 - erhorner wrote:
Very pale gold in color, with a fine, constant stream of pinpoint bubbles. Crisp apples and subtle buttered toast aromas lead into a tart and cleansing flavor, creamy yet delicate; it's toward the lighter end of the Champagne style spectrum, but elegant and balanced. The wine gains increasing complexity as it warms in the glass; more toast and a hint of cocoa appear.
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12/15/2006 - kmforster wrote:
Bracing, full-bodied, reasonably complex and downright excellent for the price.
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7/24/2006 - trankin wrote:
Cru dinner with Honig Wines (James Beard House): This sparkler was nice enough but nothing special whatsoever for me. Not as crisp and clean as some, not as nuanced as others. Overall, it was fine but nothing I'd seek out again.
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2/9/2006 - burningstarIV wrote: 90 Points
Drank at Restaurant Eve; from half bottle. Fine mousse, nose that starts crips and makes it way towards brioche and toast within an hour or so. Good body and ample acidity to work with richer foods as well as lighter ones. 50+5+11+17+7=90
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12/10/2005 - mdstenner wrote: 90 Points
TWC does NV Champagnes (John's House on Utica): Consumed from a Riedel Vinum Prestige Cuvee Glass. Pale gold, with very fine bubbles. Yeasty and biscuity with grilled almond and green apple flavors. Well balanced, good acidity and a fine finish.
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11/26/2005 - Pilot wrote:
dry, salty, yeast notes, mod ++ texture with a chalky feel, sea, touch of anise, green notes, some vanilla, brine. Drank nice and c lean and I really enjoyed the sea salt notes.
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9/17/2005 - AndrewSGHall wrote:
(For guests at our Victorian Village Society Benefit dinner) A small glass for me while cooking showed to be consistent with before.
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8/12/2005 - sivilli wrote:
Distinct note of baked apple pie, light, fresh, everything champagne should be.
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6/19/2005 - AndrewSGHall wrote:
Started well-chilled and was very refreshing and delicious. Slight sweetness, a complex soda with some grapefruit and slight yeastiness. Clean finish. As it warmed, less enjoyable as it has too much dosage and a limited range. Enjoyable outside with grilled pesto pizzas.
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12/29/2004 - dk_lulu wrote:
Disgorged September 2003. Light straw color. Nose of dough, yeast, and lemon. Taste of lemon, pear, other citrus, yeast. Tightly wound, needed coaxing. Good balance, complexity and layering, excellent delineation with an extended finish. Very good.
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10/31/2004 - jamiekutch wrote:
Champagne Tasting TN: (Tarrytown N.Y. Wine & Food Expo): Bread box. Ripe fruit. Sweeter in style bubble gum wrapper. Short non expressive finish.
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6/5/1999 - MikeATL wrote:
Nice mousse, with pale straw color and a pleasant melon/yeasty nose and good acid and fruit. I much preferred this to the Legras, but it didn't blow me away.
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11/10/1994 - bestdamncab Likes this wine: 81 Points
Champagne Tasting (Lafayette, Ca.): Nice, simple, little taste.
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