2006 Pierre Gimonnet & Fils Champagne Premier Cru Gastronome Blanc de Blancs Brut

Champagne Warrior

• By Brad Baker
  July 2012, Issue #14, Champagne Tasting Notes

  (Pierre Gimonnet Cuvée Gastronome) Login and sign up and see review text.

• By Antonio Galloni
  New Releases from Champagne (Dec 2011), (See more on Vinous...)

  (Pierre Gimonnet & Fils Brut Cuvee Gastronome) Login and sign up and see review text.

• By Josh Raynolds
  November/December 2011, IWC Issue #159, (See more on Vinous...)

  (Pierre Gimonnet et Fils Gastronome Blanc de Blancs Brut) Login and sign up and see review text.

ChampagneGuide.net

• By Peter Liem
  (See more on ChampagneGuide.net...)

  (Pierre Gimonnet Gastronome Brut Blanc de Blancs Premier Cru) Subscribe to see review text.

• By Peter Liem
  (See more on ChampagneGuide.net...)

  (Pierre Gimonnet Gastronome Brut Blanc de Blancs Premier Cru) Subscribe to see review text.

RJonWine.com

• By Richard Jennings
  10/18/2011, (See more on RJonWine.com...) 91 points

  (Pierre Gimonnet & Fils Champagne Premier Cru Gastronome Blanc de Blancs Brut) Very light yellow color; lightly floral, apple, poached pear nose; tart apple, pear palate; medium-plus finish

• By Richard Jennings
  9/26/2011, (See more on RJonWine.com...) 91 points

  (Pierre Gimonnet & Fils Champagne Premier Cru Gastronome Blanc de Blancs Brut) Light yellow color; poised pear nose; very tasty, pear, mineral palate with good balance; medium-plus finish

Terry Theise Estate Selections

• By Terry Theise
  2011 Champagne Catalog, 6/1/2011, (See more on Terry Theise Estate Selections...)

  (Pierre Gimonnet et Fils "Cuvée Gastronome" Brut) ($64.00) ’06 was an oddly mute vintage in the NV blends. It showed as body and a sort of vinous warmth without landing squarely on any particular flavors. But the better wines show a clean clear line of chalk amidst all the juiciness. I’d call this wine stock-y – not as in corpulence, but like a stock from veal bones and bouquet-garni. The fizz is seriously good; it has the sheer ripeness of ’03 without that vintage’s sometimes overbearing brute assertiveness. It’s long and expressive with a salty vein of chalk; an easy wine to see into but that’s OK. Disgorged 12/10. Its stated purpose is to flatter food by dint of a lighter mousse – 4 atmospheres instead of the usual 5-6. There’s also 80% Grand Cru now – 45% Chouilly, 19% Cramant and 16% Oger, plus 20% Cuis.