(Charles Heidsieck Blanc De Millenaire) COLOR-golden; NOSE (w/ no decant)-a quick blast of marzipan; a cinnamon toast crunch cereal aspect; some dried fruits; PALATE (w/ no decant)-sliced fresh golden apples dominate; a chalk dust minerality; NOSE (w/ 60' decant)-much more aromatic; more caramel & brown sugar components; PALATE (w/ 60' decant)-the bubbles are considerably softer; substantially more rounded and integrated; baked apple pie w/ caramel and brown sugar; NOSE (w/ 90' decant)-even more pronounced, but the difference from no decant to 60 minute decant was more pronounced; PALATE (w/ 90' decant)-there are clearly still bubbles; apples and bread like before, but one thing I'm picking up for the first time is a substantial lemon peel component; WS-95; GV-No Score
(CHARLES HEIDSIECK BLANC DE MILLENAIRE) #3; VaynerPAZZZ; COLOR-beautiful golden; NOSE-tighter, little grapefruit, dried toast, little hazelnut; TASTE-nice sour pear coming through, but it completely disappears ("Caspar Syndrome"), a lack of finish, shocking for such a good producer; WS-95; GV-88
By Gary Vaynerchuk
(Charles Heidsieck Blanc De Millenaire) COLOR-golden; NOSE (w/ no decant)-a quick blast of marzipan; a cinnamon toast crunch cereal aspect; some dried fruits; PALATE (w/ no decant)-sliced fresh golden apples dominate; a chalk dust minerality; NOSE (w/ 60' decant)-much more aromatic; more caramel & brown sugar components; PALATE (w/ 60' decant)-the bubbles are considerably softer; substantially more rounded and integrated; baked apple pie w/ caramel and brown sugar; NOSE (w/ 90' decant)-even more pronounced, but the difference from no decant to 60 minute decant was more pronounced; PALATE (w/ 90' decant)-there are clearly still bubbles; apples and bread like before, but one thing I'm picking up for the first time is a substantial lemon peel component; WS-95; GV-No ScoreA Master of Wine Stops By for a Champagne Experiment - Part 1, Episode #756, 10/21/2009, (See more on Wine Library TV...)
By Gary Vaynerchuk
(CHARLES HEIDSIECK BLANC DE MILLENAIRE) #3; VaynerPAZZZ; COLOR-beautiful golden; NOSE-tighter, little grapefruit, dried toast, little hazelnut; TASTE-nice sour pear coming through, but it completely disappears ("Caspar Syndrome"), a lack of finish, shocking for such a good producer; WS-95; GV-88It's Celebration Time Here at WLTV!, Episode #267, 6/29/2007, (See more on Wine Library TV...) 88 points