NV Pierre Cellier Champagne Brut Prestige

Community Tasting Notes (10) Avg Score: 89.6 points

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  2/29/2024 - pjkwinelover wrote: 90 Points

  Apple and pear and wonderful bubbles. Very nice to celebrate a special occasion.

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  5/20/2023 - billy_bricks Likes this wine: 87 Points

  Drank by itself on a hot summer afternoon. Very pretty salmon color. The nose was full of honey and Fuji apples. Texturally, the wine was excellent, with fine bubbles that made it soothing to drink. It was crisp, well made champagne, with a palate that followed the nose, but added in notes of mead and cherries.

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  5/20/2023 - thesternowl wrote: 90 Points

  Popped and poured. The wine appears a light straw color with a moderate mousse. Notes of lemon bar, brioche, chalky minerals. On the palate the wine is dry confirming the notes on the nose. Medium plus acid. Citrus, chalky mineral finish. A lovely aperitif. No disgorgement data.

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  3/14/2022 - wiscgrad wrote: 88 Points

  more fruit than I expected. a bit sweet on the finish. good value for bubbles, but was hoping for more

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  2/16/2022 - The Drunken Cyclist Likes this wine: 94 Points

  Retail $48. 60% Pinot Noir, 30% Chardonnay, 10% Pinot Meunier. This brand was started by the late Philippe Gonet and named after his son (Pierre and the current cellar master) and Philippe's wife's maiden name (Cellier). We were in Columbus for an interview and when we got off the plane on Valentine’s Day, it was 23 degrees. Twenty frigging degrees. So we went to what has become my favorite restaurant in Columbus: The Wine Bistro in Upper Arlington. When the bartender opened this wine, the cork soared right in front of my face, glanced off a chandelier, and landed in the water glass of another patron. Yikes. Thus, I was not able to look at the cork (the corks from older champagnes take a particularly long time [if ever] to expand), but I have the feeling that this wine had some age on it. Golden in the glass with a Whoa-worthy nose of tarte tatin, freshly-baked brioche. Dry. Really dry. Much drier than I anticipated since this labeled a brut, but it has to be on the bottom of that scale. But yowza. Baked apple, fantastic acidity, an incredible Whoa factor on the palate.
  
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