Sweet honey and vanilla nose. Color edging to golden amber. A touch reduced, toasted sugar, brioche, lemon curd. Hey nice, but this bottle drank as relatively old.
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Celebration for Oct babies: Too oxidised for me, guessed early 90s. Strong sherry, walnut notes that reminded me of a Jura. Flabby and lacked structure but gained a little acidity with air.
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Certainly mature with a lot going on, I am usually not a fan of overtly "bready" champagne but this is an exception - wonderful depth with lovely acidity to balance - excellent!
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Upon opening this looked and smelled very mature for my preferences, but alas the palate was missing. Bone dry, no sweetness or generosity at all. Gave it an hour to come around and it did (kinda), showing delightful flavors of singed orange and toffee - however the volume was at about 3. A somewhat lower level of bubbles as expected for its age, but it did not show any signs of mistreatment. Just the Clos des Goisses lottery of bottle variation, I suppose.
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Opened to celebrate the end of a long couple of weeks.
The fifth of the case and I wish I had another as these seem to be improving! Deep golden colour and extraordinary nose with so much going on. Slight sherry note, marzipan, yeast and tropical fruits. Lovely little bubbles and long length. Genuinely outstanding wine.
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Pink color. This had an overtly oxidative touch with mushrooms, nuts, orange rind and bruised apples. Still very drinkable esp. for those who like a bit of oxidation in their older Champagne. Is see a lot of mentioning of oxidation in other tasting notes so I guess this was not bottle variation. Clearly past peak, drink up. The 1999 next to it was pristine and fresh.
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Seven years on from my first bottle and only a couple left from the 6-pack now. Looking back at that note, I still think it holds true, although interestingly, less oxidisation or mushrooms for this bottle which was from a different purchase.
Wonderful length, still small beads forming a lovely, if understated mousse. Lots of nuts this time around. Magnificent.
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I wouldn't wait much longer if you have some. showing its age, but still with lovely bubbles that did fall off a bit quickly. Nutty flavours, vinous and light brown in colour. The wine changed before our us over 30 minutes for those who had a second pour. Was a treat for sure
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La Tablee: Celebratory Dinner (BYO) (26 Bridge Street, Brooklyn): I was a fan of this, but I do like old champagne. It was just starting to get some of the more age notes. I wouldn't have called it over the hill. Instead for me it was just starting to get into drinking window. It's tasty.
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Nose is caramel, burnt popcorn, rotting fruit, and a little smoke. Palate has a savoury aged Gouda, that is very tasty, but definitely past peak and far more advanced than even the unhearalded ‘98 vintage should be. Zero effervescence. Enough tertiary detail to keep fans of old decrepit champagne interested, but mostly a write off.
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Pausing for the Cause 2018 (Chicago, IL): Honestly, this was a little over the top for me. Way too nutty and earthy and mushroomy for me. The palate was too umami and rich, and while there was acidity, it wasn't bright enough to cut everything.
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One of the most complex champagnes I ve ever had. Decanted for 2 hours. Nice and golden yellow. Earthy nose, truffle and developed burgundian elements. Very vibrant and beautiful balance. Extremly long lived on the palate. I ll keep my next bottles for anothe decade
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2014 Burg Night (Osteria Langhe): Didn't love this bottle. Seemingly advanced with a very earthy, mushroomy and underbrushy flavor profile. Structurally the palate is dense and concentrated with fresh acids ... so it probably can age, but I don't see the flavor profile becoming more enjoyable.
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All earth notes; mushrooms and a dark, leesy and somewhat oxidative character. Big Champagne, but not particularly charming at this point and, like acyso noted, more interesting than good.
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2014 Burgundy at Osteria Langhe (Chicago, IL): At the end of the day, I think that this wine was more interesting than good. There's a bit of an odd spice thing on the nose, but the story of the day is mushrooms and bread. This is a really earthy champagne, and tastes, quite frankly, a little bit brown. It's clearly pinot (and I wouldn't be surprised if there was more than a little bit of meunier in this). The earthiness does resolve into a very nice vein of acidity on the finish.
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This note is for day two of this wine. Forward nose of stewed pear, milk caramel, rust, and sherry. Big rich palate of pear and grapefruit. As rich as this is it still has plentiful acidity. Delicious, but still a baby. I'm not going back to this until 2021.
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1998 PHILIPPONNANT CLOS de GOISSE BRUT- full bodied, full on flavorful with stone fruit and citrus notes; pretty big and powerful with a mouthful of flavor and creamy rich texture.
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Opened and drunk over an hour. Light gold in the glass. A constantly changing nose of apple and rich pastry with oxidative notes and hints of yeast, apricot, savoury notes and ginger. On the palate it was quite intense but seemed to lack a bit of delineation, which I suspect will come with more time. Better to hold ****(+)
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Day 1: Very attractive dry, concentrated, somewhat tight with deep yellow and pear fruit, moderately rich. Day 2: At another level entirely. Super complex nose with ripe yellow apple, medlar (yes), spice box, oxidized farmhouse butter, something saline. Deep, rich palate that follows the nose with some honeyed orange citrus. Definitely a little oxidative but there is plenty of fruit and other nuance. Bubbles are a little larger than I would expect given the age and level. Really super wine, straight to my short list for top bubs.
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Perfectly aged, complex Champagne. Rich and expressive on both the nose and palette. Slight oxidative notes, which were expected. Lots of butterscotch, brioche, melon, apple crisp and honey. Finish was a mile long. Consumed over the course of a 5 course tasting menu and it went perfectly with every dish (except dessert - there was none left by then!).
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No formal notes, over dinner. Needed some time but then it was singing. Rather dark in colour, evolved with rich and ripe stone fruit notes, brioche, slightly nutty, floral and mineral. Chalky minerality on the palate, creamy, smoky, rich with wonderful acidity towards the fantastic finish. Absolutely superb.
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oj oj oj, här var det mogen härlig champagne vi talar om. Massa fräscha röda äpplen, småcitrus & mineral på doften och även brända mandlar och cola. Smaken är gudomlig. Fortfarande mycket syra kvar.
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My first Clos de Goisses and I'm glad to have discovered it.
Deep golden colour, almost that of an oxidised aged burgundy. Extraordinary crisp, clean nose of yeast, citrus, tropical fruits, mushrooms and what we thought was best described as old floorboards or attic. Fine mousse that came through in the mouth, a intense, powerful flavours and long length.
Very impressive champagne that I look forward to re-visiting in a couple of years.
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Rather developed, but not in a bad way. Very smooth and pure with aromas of passion fruit. Low acid but very refreshing. Will improve but don't forget it in the cellar.
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2011 Masters of Wine Champagne Tasting (San Francisco, CA): Magnificent! Philipponnat’s single-vineyard tete de cuvee from Mareuil-sur-Ay. Rich golden color. Fully heady/sultry nose: orange citrus and spicy yeasty biscuit aromas. Full-bodied palate: apples, toast, with a spicy/ smoky mineral backbone. Long finish. Truly a remarkable Champagne and yet another reason not to rule out the 1998 vintage.
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Lieu-dit Cru Bastille Day Suchots Dinner (RIA in Chicago): Very fresh and bright fruit. Lots of lemon and lime to start, followed by lots of minerality and some hints of toast. The wine's richness also provided really nice hints of butter. I like my Champagne in the fresh, crisp style this is showing today.
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Dinner at La Regolade, Beaune (La Regolade, Beaune): 75cl. July 08 disgoregement. 4.5g/l dosage. Mid straw. Quite a fragrant nose, a touch of orange. Fine mousse. Quite positive entry, not much on the mid-palate or finish at the moment, but fills out and rounds nicely. Spice, Ginger and orange peel. Really quite advanced though. ***1/2
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Clos des Goisses Vertical (Chicago, IL): Especially rich wine, with mushroom, yeast, and citrus. A full mouthfeel with a young, aggressive mousse. Rich and spicy. Very good - second only to the '96 in this flight.
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2/11/2024 - PDavisMarble wrote: 92 Points
Sweet honey and vanilla nose. Color edging to golden amber. A touch reduced, toasted sugar, brioche, lemon curd. Hey nice, but this bottle drank as relatively old.
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10/13/2023 - melvinyeowq wrote: 88 Points
Celebration for Oct babies: Too oxidised for me, guessed early 90s. Strong sherry, walnut notes that reminded me of a Jura. Flabby and lacked structure but gained a little acidity with air.
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6/29/2023 - Beachfan wrote: 89 Points
Too mature for me, not as fresh as in April.
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6/29/2023 - Beachfan Likes this wine: 93 Points
Very fresh!
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1/7/2023 - fcxj wrote: 90 Points
Brioche and tarty.
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12/1/2022 - hargy Likes this wine: 92 Points
Certainly mature with a lot going on, I am usually not a fan of overtly "bready" champagne but this is an exception - wonderful depth with lovely acidity to balance - excellent!
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11/24/2022 - VAGenius wrote:
Had on its own before Thanksgiving dinner. No detailed notes but a bit too oxidized and "old" for our liking.
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7/29/2022 - 5laton wrote:
Upon opening this looked and smelled very mature for my preferences, but alas the palate was missing. Bone dry, no sweetness or generosity at all.
Gave it an hour to come around and it did (kinda), showing delightful flavors of singed orange and toffee - however the volume was at about 3. A somewhat lower level of bubbles as expected for its age, but it did not show any signs of mistreatment. Just the Clos des Goisses lottery of bottle variation, I suppose.
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10/29/2021 - Cooky474 wrote: 94 Points
Opened to celebrate the end of a long couple of weeks.
The fifth of the case and I wish I had another as these seem to be improving! Deep golden colour and extraordinary nose with so much going on. Slight sherry note, marzipan, yeast and tropical fruits. Lovely little bubbles and long length. Genuinely outstanding wine.
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4/24/2021 - Collector1855 wrote: 93 Points
Pink color. This had an overtly oxidative touch with mushrooms, nuts, orange rind and bruised apples. Still very drinkable esp. for those who like a bit of oxidation in their older Champagne. Is see a lot of mentioning of oxidation in other tasting notes so I guess this was not bottle variation. Clearly past peak, drink up. The 1999 next to it was pristine and fresh.
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11/7/2020 - Cooky474 wrote: 93 Points
Drunk to celebrate the election result.
Seven years on from my first bottle and only a couple left from the 6-pack now. Looking back at that note, I still think it holds true, although interestingly, less oxidisation or mushrooms for this bottle which was from a different purchase.
Wonderful length, still small beads forming a lovely, if understated mousse. Lots of nuts this time around. Magnificent.
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9/1/2019 - KenK wrote: flawed
Oxidized
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7/27/2019 - Vinomark wrote: 97 Points
Wonderful bubbles with nice depth & oxidative influence.
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4/14/2019 - hargy Likes this wine: 92 Points
enjoyed this very much with fish pie - certainly mature but with lovely complexity and some length
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3/30/2019 - Mchiarot Likes this wine: 93 Points
I wouldn't wait much longer if you have some. showing its age, but still with lovely bubbles that did fall off a bit quickly. Nutty flavours, vinous and light brown in colour. The wine changed before our us over 30 minutes for those who had a second pour. Was a treat for sure
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2/2/2019 - MC2 Wines Likes this wine:
La Tablee: Celebratory Dinner (BYO) (26 Bridge Street, Brooklyn): I was a fan of this, but I do like old champagne. It was just starting to get some of the more age notes. I wouldn't have called it over the hill. Instead for me it was just starting to get into drinking window. It's tasty.
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2/2/2019 - The Vines That Bind wrote: 87 Points
Nose is caramel, burnt popcorn, rotting fruit, and a little smoke. Palate has a savoury aged Gouda, that is very tasty, but definitely past peak and far more advanced than even the unhearalded ‘98 vintage should be. Zero effervescence. Enough tertiary detail to keep fans of old decrepit champagne interested, but mostly a write off.
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9/24/2018 - Burgundy Al wrote: 86 Points
Pausing for the Cause (S.K.Y. Restaurant - Chicago IL): Small glass, brief note. Muscular and big, but fully+ mature and past its peak.
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9/24/2018 - acyso wrote: 85 Points
Pausing for the Cause 2018 (Chicago, IL): Honestly, this was a little over the top for me. Way too nutty and earthy and mushroomy for me. The palate was too umami and rich, and while there was acidity, it wasn't bright enough to cut everything.
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9/5/2018 - osordal wrote: 95 Points
One of the most complex champagnes I ve ever had. Decanted for 2 hours. Nice and golden yellow. Earthy nose, truffle and developed burgundian elements. Very vibrant and beautiful balance. Extremly long lived on the palate. I ll keep my next bottles for anothe decade
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9/20/2017 - RayOB wrote: 93 Points
Drank at Otto's (Magnum)
Mature rich nose of nuts and earth with acidity on the palate.
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7/27/2017 - Nanda wrote:
2014 Burg Night (Osteria Langhe): Didn't love this bottle. Seemingly advanced with a very earthy, mushroomy and underbrushy flavor profile. Structurally the palate is dense and concentrated with fresh acids ... so it probably can age, but I don't see the flavor profile becoming more enjoyable.
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7/27/2017 - psmith wrote:
All earth notes; mushrooms and a dark, leesy and somewhat oxidative character. Big Champagne, but not particularly charming at this point and, like acyso noted, more interesting than good.
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7/27/2017 - acyso wrote: 90 Points
2014 Burgundy at Osteria Langhe (Chicago, IL): At the end of the day, I think that this wine was more interesting than good. There's a bit of an odd spice thing on the nose, but the story of the day is mushrooms and bread. This is a really earthy champagne, and tastes, quite frankly, a little bit brown. It's clearly pinot (and I wouldn't be surprised if there was more than a little bit of meunier in this). The earthiness does resolve into a very nice vein of acidity on the finish.
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1/1/2017 - wineordeath Likes this wine: 93 Points
This note is for day two of this wine. Forward nose of stewed pear, milk caramel, rust, and sherry. Big rich palate of pear and grapefruit. As rich as this is it still has plentiful acidity. Delicious, but still a baby. I'm not going back to this until 2021.
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8/28/2016 - Blake Brown wrote:
1998 PHILIPPONNANT CLOS de GOISSE BRUT- full bodied, full on flavorful with stone fruit and citrus notes; pretty big and powerful with a mouthful of flavor and creamy rich texture.
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6/28/2016 - MAOC wrote:
Opened and drunk over an hour. Light gold in the glass. A constantly changing nose of apple and rich pastry with oxidative notes and hints of yeast, apricot, savoury notes and ginger. On the palate it was quite intense but seemed to lack a bit of delineation, which I suspect will come with more time. Better to hold ****(+)
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6/5/2016 - hajoha wrote: 92 Points
Ørlite funky nese, moden på duft.
Freshere i munn med god konsentrasjon og herlig friskhet.
Bredbeint og digg.
Sitter lenge.
Drikk nå!
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12/27/2015 - KenK wrote: 85 Points
Lots of stony mineral and dry extract, but muted fruit, comes across a bit too dry and lean. Perhaps not s perfect bottle?
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12/27/2015 - Burgundy Al wrote: flawed
Holiday Champagne Dinner (Chez Kailin - Northbrook IL): Very tired.
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12/16/2015 - DarinC wrote: flawed
Borderline palatable. Oxidized.
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11/7/2015 - AtoZ wrote:
Great with food. A step above 2000. Disgorged feb. 2008.
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6/6/2015 - 5laton wrote:
Day 1: Very attractive dry, concentrated, somewhat tight with deep yellow and pear fruit, moderately rich.
Day 2: At another level entirely. Super complex nose with ripe yellow apple, medlar (yes), spice box, oxidized farmhouse butter, something saline. Deep, rich palate that follows the nose with some honeyed orange citrus. Definitely a little oxidative but there is plenty of fruit and other nuance. Bubbles are a little larger than I would expect given the age and level. Really super wine, straight to my short list for top bubs.
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2/1/2015 - AtoZ wrote:
WOTN. Drinks young long and citrusy. Tangerine panna cota. Hold 3-5 years. Disgorged 02/08
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11/8/2014 - tastark Likes this wine: 94 Points
Perfectly aged, complex Champagne. Rich and expressive on both the nose and palette. Slight oxidative notes, which were expected. Lots of butterscotch, brioche, melon, apple crisp and honey. Finish was a mile long. Consumed over the course of a 5 course tasting menu and it went perfectly with every dish (except dessert - there was none left by then!).
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7/7/2014 - rossi.wine wrote: 95 Points
No formal notes, over dinner. Needed some time but then it was singing. Rather dark in colour, evolved with rich and ripe stone fruit notes, brioche, slightly nutty, floral and mineral. Chalky minerality on the palate, creamy, smoky, rich with wonderful acidity towards the fantastic finish. Absolutely superb.
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6/6/2014 - reichken wrote: 89 Points
Started a bit oxidized and never really lost it, crisp and a good zip but none of the bottles we had were great
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1/24/2013 - MWiking wrote: 94 Points
oj oj oj, här var det mogen härlig champagne vi talar om.
Massa fräscha röda äpplen, småcitrus & mineral på doften och även brända mandlar och cola. Smaken är gudomlig. Fortfarande mycket syra kvar.
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1/18/2013 - Cooky474 wrote: 92 Points
My first Clos de Goisses and I'm glad to have discovered it.
Deep golden colour, almost that of an oxidised aged burgundy. Extraordinary crisp, clean nose of yeast, citrus, tropical fruits, mushrooms and what we thought was best described as old floorboards or attic. Fine mousse that came through in the mouth, a intense, powerful flavours and long length.
Very impressive champagne that I look forward to re-visiting in a couple of years.
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11/11/2012 - Atreyu wrote: 95 Points
Rather developed, but not in a bad way. Very smooth and pure with aromas of passion fruit. Low acid but very refreshing. Will improve but don't forget it in the cellar.
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11/30/2011 - Abigailkb wrote: 94 Points
Showing some age in 2011. Marzipan, hazelnuts, yellow yeast, truffles. Very rich nose. Outstanding.
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9/26/2011 - BrandrB wrote: 93 Points
2011 Masters of Wine Champagne Tasting (San Francisco, CA): Magnificent! Philipponnat’s single-vineyard tete de cuvee from Mareuil-sur-Ay. Rich golden color. Fully heady/sultry nose: orange citrus and spicy yeasty biscuit aromas. Full-bodied palate: apples, toast, with a spicy/ smoky mineral backbone. Long finish. Truly a remarkable Champagne and yet another reason not to rule out the 1998 vintage.
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7/14/2011 - Burgundy Al wrote: 93 Points
Lieu-dit Cru Bastille Day Suchots Dinner (RIA in Chicago): Very fresh and bright fruit. Lots of lemon and lime to start, followed by lots of minerality and some hints of toast. The wine's richness also provided really nice hints of butter. I like my Champagne in the fresh, crisp style this is showing today.
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6/4/2011 - SimonG wrote:
Dinner at La Regolade, Beaune (La Regolade, Beaune): 75cl. July 08 disgoregement. 4.5g/l dosage. Mid straw. Quite a fragrant nose, a touch of orange. Fine mousse. Quite positive entry, not much on the mid-palate or finish at the moment, but fills out and rounds nicely. Spice, Ginger and orange peel. Really quite advanced though. ***1/2
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5/23/2011 - Rupert wrote:
Dinner with López de Heredia wines 1934-1976 (Cambio de Tercio, London SW5): Very oxidative and advanced - tastes twenty years older than it actually is - gentle mousse, good biscuit finish. I had a small top up from the second bottle which was much fresher.
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12/20/2008 - psmith wrote:
Clos des Goisses Vertical (Chicago, IL): Especially rich wine, with mushroom, yeast, and citrus. A full mouthfeel with a young, aggressive mousse. Rich and spicy. Very good - second only to the '96 in this flight.
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