A rare bird. I thought this was fairly interesting in that it showed good youthfulness in the fruit and a degree of freshness. But far too old for my preferences with more earth and mushroom than fruit at this stage.
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Dinner at PST (Chicago, IL): I totally understand how special this bottle is, but frankly, I didn't really get it. The nose shows that old pinot champagne funk, with a mild brothy quality, tons of mushrooms, but also a nice kick of spice. The palate is much fresher and brighter, and there's an intense spiciness in this wine, alongside more mushrooms, and some orange peel and other elements that are Madeira-like. But this isn't oxidized -- it's still quite vibrant. Nonetheless, it's definitely more oxidative than I like my champagne (and I like Selosse).
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Bilson's #1: Light gold colour. The nose is surprisingly fresh with floral characters as well as complex nut, earth, ginger and slate aromas. So long and rich on the palate, but with precise focus and incredible balance and complexity. One of the top Champagnes I've had, one of the top wines in fact. I kept a small amount until the end of the dinner, and though it was warm it was still brilliant after 4 hours. Thank you to Danny for a memorable experience.
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2005 Pre-SuperBOWL offline (Rococo Restaurant, Glasgow): What a treat! And fortunately, the wine didn't let us down. Very round apples and blackberries on the nose. Very concentrated, with huge depth. Very precise and focussed on the finish with a lovely pear tatin purity. Enormous length. Absolutely Excellent.
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5/2/2019 - Nanda wrote:
A rare bird. I thought this was fairly interesting in that it showed good youthfulness in the fruit and a degree of freshness. But far too old for my preferences with more earth and mushroom than fruit at this stage.
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5/2/2019 - acyso wrote: 90 Points
Dinner at PST (Chicago, IL): I totally understand how special this bottle is, but frankly, I didn't really get it. The nose shows that old pinot champagne funk, with a mild brothy quality, tons of mushrooms, but also a nice kick of spice. The palate is much fresher and brighter, and there's an intense spiciness in this wine, alongside more mushrooms, and some orange peel and other elements that are Madeira-like. But this isn't oxidized -- it's still quite vibrant. Nonetheless, it's definitely more oxidative than I like my champagne (and I like Selosse).
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10/23/2007 - CamWheeler wrote: 98 Points
Bilson's #1: Light gold colour. The nose is surprisingly fresh with floral characters as well as complex nut, earth, ginger and slate aromas. So long and rich on the palate, but with precise focus and incredible balance and complexity. One of the top Champagnes I've had, one of the top wines in fact. I kept a small amount until the end of the dinner, and though it was warm it was still brilliant after 4 hours. Thank you to Danny for a memorable experience.
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10/28/2005 - andrewstevenson.com wrote: 97 Points
2005 Pre-SuperBOWL offline (Rococo Restaurant, Glasgow): What a treat! And fortunately, the wine didn't let us down. Very round apples and blackberries on the nose. Very concentrated, with huge depth. Very precise and focussed on the finish with a lovely pear tatin purity. Enormous length. Absolutely Excellent.
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