I expected this to show it's age but it's amazing how making wine in an oxidized style can effectively inoculate a wine and make it last. This is very complex and still very fresh with gorgeous notes of baked bread and oxidation with hints of butterscotch and lemon oil. Still with good bubbles and excellent verve and concentration. Amazing!
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Light slightly oxidized rose color. Buttered rye bread, a touch of satsuma, and nutmeg on the unbelieveable nose. The bubbles are so microscopic as to be invisible, but make their presence felt in the tasting. Notes of satsuma with a delicious sour zest note at the end. It is hard to overstate how stellar, overpowering, yet nuanced the citric acids are. The satsuma guides the wine into a seemingly eternal finish. This is the most extraordinary champagne I have ever had the pleasure to drink. With Stash at Daniel’s in New York City.
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Salted caramel and buttered popcorn. Still lively and effervescent. Dense and concentrated. Nearly syrupy in terms of developed sweetness and breadiness although there is still an acid and citrus kiss here. Very special to try and very good.
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Christie's Wine Dinner: A Journey Through the Vinkällare of Staffan Hansson (RPM Steak - Chicago IL): Served alongside the 1990, this showed apple and baked apple with plenty of toasted bread and yeast. Very good weight. Good length and balance, slightly detracted by acidity that is assertive even for 1988. I liked this wine, despite rarely being a fan of this bready/ oxidative style, but preferred the 1990.
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1/30/2024 - dream Likes this wine: 95 Points
I expected this to show it's age but it's amazing how making wine in an oxidized style can effectively inoculate a wine and make it last. This is very complex and still very fresh with gorgeous notes of baked bread and oxidation with hints of butterscotch and lemon oil. Still with good bubbles and excellent verve and concentration. Amazing!
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10/22/2021 - TexasBob Likes this wine: 100 Points
Light slightly oxidized rose color. Buttered rye bread, a touch of satsuma, and nutmeg on the unbelieveable nose. The bubbles are so microscopic as to be invisible, but make their presence felt in the tasting. Notes of satsuma with a delicious sour zest note at the end. It is hard to overstate how stellar, overpowering, yet nuanced the citric acids are. The satsuma guides the wine into a seemingly eternal finish. This is the most extraordinary champagne I have ever had the pleasure to drink. With Stash at Daniel’s in New York City.
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11/13/2018 - The Vines That Bind wrote: 94 Points
Salted caramel and buttered popcorn. Still lively and effervescent. Dense and concentrated. Nearly syrupy in terms of developed sweetness and breadiness although there is still an acid and citrus kiss here. Very special to try and very good.
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10/13/2018 - aquacongas wrote: 95 Points
The best 88 Champagnes from 1988 Part 1/3; 10/12/2018-10/13/2018 (Les Crayeres Reims): Blind, Jamesse Synergie Glas
This time not so strong as 2 years ago where it hits the maximum. The nose is typical Selosse. Powerful, Creme brull, dried fruits, but today missing a little bit length and bubbles to keep him fresher. 94-95
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6/17/2017 - Burgundy Al wrote:
Christie's Wine Dinner: A Journey Through the Vinkällare of Staffan Hansson (RPM Steak - Chicago IL): Served alongside the 1990, this showed apple and baked apple with plenty of toasted bread and yeast. Very good weight. Good length and balance, slightly detracted by acidity that is assertive even for 1988. I liked this wine, despite rarely being a fan of this bready/ oxidative style, but preferred the 1990.
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