Which Champagne are you drinking?

[Blake Brown]

Extracted from a thread to be posted in a few days re a dinner at LA`s Providence:

2004 LAURENT-PERRIER CUVEE ALEXANDRA BRUT ROSE In magnum- this is the 8th release since it’s first introduction in 1982; it has only been made in years when both Chardonnay and Pinot Noir reach maturity simultaneously and is comprised of 100% Grand Cru fruit with 80% Pinot Noir and 20% Chardonnay added during the Pinot Noir maceration; the fruit is sourced from some of the most prestigious Crus such as Ambonnay, Bouzy, Verzenay for the Pinot Noir and Avize, Cramant and Le Mesnil-sur-Oger for the Chardonnay; it’s released from the cellars after 10 years of aging; the color was a dark red salmon and the nose and taste included nice fresh strawberry and red cherry with a bit of citrus, minerals, earth and spice; it was light and easy on the palate with a frothy feel good mousse and yet rich and full bodied providing enough substance and weight to enhance the experience.

Cheers,
Blake

[Jayson Cohen]

Vilmart Grand Cellier, July 2018 disg., is rocking. Melon and citrus-tinged white chocolate on the nose and just an explosion in the mouth of creamy lemony goodness. This was from the Skurnik preorder release late last year.

[A1ex H]

Blake, thanks for the note. What's drinking better right now in your experience, the 2004 or 2009 Cristal? Need to take home some Cristal from storage and was wondering what vintage is drinking better now.

No doubt in my mind Alex, the 09` by a wide margin.

Great, thank you Blake!

[AD Northup]

• 2018 Jérôme Prévost Champagne La Closerie Extra Brut Esperluette - France, Champagne (3/24/2021)
  Pours with a slight pink, bordering on rose color. This is insanely good from pop and pour. Loads of ripe delicious berry goodness, super sweet bruised red apple, perfect tension with the acid. The finish stays with you for over a minute. This is beautiful, will be getting more.
  
  A few hours in and it’s a bomb of tropical fruit flavors. This is a really good wine.

Posted from CellarTracker

Sounds fantastic! Have been trying to get my hands on Esperluette to no avail - any rec of a potential source?

They had it on Sommpicks this afternoon for a few minutes, but went very quickly...may mean there's more coming in though

[Dennis Atick]

Last night: 2014 Rémi Leroy Champagne Blanc de Blancs
Prefer the 2013 from recent consumption, but 14 is a good sparkler showing very lean right now.
Reasonably priced at $45.
I'm a find of Remi's wines, in general.

[Blake Brown]

I've posted quite a few notes on previous bottles, most of which were from an initial purchase of 2 6-packs I picked up after tasting a bottle and learning that the fruit put in to Salon was used here as no 2012 Salon wold be made. I believe that is still true although it is dumbfounding to me as the vintage is really good, if not spectacular. Their reserves have to be super embellished with 12` in them.

I've had friends buy some on my recommendation and when I tasted theirs, it seemed like a different batch having just a little less of everything. Considering travel shock and other possible influences, I tasted again and then once again and still came up with similar conclusions. There's more than one version. How can that be?

So, having drank most of the original stash, I ordered another 6 pack from a different source and lo and behold, it's the stellar bubbly I`ve experienced and hoped for:

2012 DELAMOTTE BLANC de BLANC MILLESIME BRUT- served in Sophienwald Grand Cru champagne glasses as seen in the background; 60% of the fruit sources for this comes from les Mesnil-sur-Oger, Ovize and Oger with 20% equal parts from each and the remainder of the fruit comes from Cramant, Chouilly and Oiry; as with previous bottles I've had, it is spectacular, having such an inviting nose of fragrant yellow roses and stone fruit which on the palate more specifically included peach, apricot, pear, Golden Delicious apple and lemon; it had a wondrous creamy, honey like mouthfeel which served to enhanced the long, satisfying finish; this is marvelous bubbly now and has all of the structure to be great in the years to come.

Cheers,
Blake

[Warren Taranow]

‘04 Comtes keeps getting better.

[MSemler]

Laherte Freres Les 7 (2005-2014 solera, disg. 2017)

[MattG]

Jacquesson 741. Disgorged March 2018, dosage 2.5gr/l

Initial taste is toasted, yeasty, but that quickly smoothes out to crisp and tart fruit. No sweetness here. There’s a pleasant lingering flavor of crisp fruit that lasts. I don’t taste deep dimensions to the flavor. It drinks consistently with that crisp and tart fruit. Not much minerality. Would be delicious with cheeses, but not what I’d reach for with shellfish. I like this.

E2EBFD10-CD85-4858-8E61-744641438FDA.jpeg

[Warren Taranow]

Needs time, which I've been unable or unwilling to provide to it.

[MattG]

Mark Hebrart Premier Cru Rose

Disgorged April 2019

Disappointing. Tasted more like a still rose than bubbles. Mild flavors. Not much fruit. Nothing wrong with it, but nothing interesting, either. It tasted balanced, but boring. Wouldn’t buy again.

60E6A607-5698-41EC-B159-BD61ECFDD2C1.jpeg

[Warren Taranow]

Mark Hebrart Premier Cru Rose

Disgorged April 2019

Disappointing. Tasted more like a still rose than bubbles. Mild flavors. Not much fruit. Nothing wrong with it, but nothing interesting, either. It tasted balanced, but boring. Wouldn’t buy again.

Matt,

I haven't had that disgorgement, but I typically love this wine. Hopefully it was just too young or an off bottle

Cheers,
Warren

[Blake Brown]

Extracted from a thread to be posted:

2002 BILLECART-SALMON CUVEE NICOLAS FRANCOIS BRUT- first released in 1964 as a tribute to the founder of this house, it is comprised of 60% Pinot Noir from the 1er and Grand Crus from the Montagne de Reims and the Grande Vallée de la Marne and 40% Chardonnay from the Côte des Blancs; disgorged 1/16; light yellow color; it had a nice, refreshing citrusy nose; the initial taste was of freshly zested lemon which by mid palate was joined by ginger, clove and honey infused lemon and lime which then faded back into more pure lemon zest at the end; this is a lovely, nicely rich and full bodied bubbly that can stand up to most, if not all of the other Grande Marques, in fact, it was brought in lieu of one of our traditional favs, Cristal, Krug, Dom Perignon or Taittinger Comtes de Champagne.

582EF29E-0E2E-4A44-A168-5EC78275F259_4_5005_c.jpeg

After writing the above notes, I looked for previous ones and this is what I found which actually has a few differences:

10/08/18- @ Puck Restaurant Hotel Bel-Air LA
2002 BILLECART-SALMON CUVEE NICOLAS FRANCOIS BRUT- 60% Pinot Noir, 40% Chardonnay; my first introduction to this vintage for this house`s tete du cuvee and I’m now a fan; following the yellow gold color came aromas of wild flowers and sweetened citrus and stone fruit which on the palate translated into honeyed, caramel, talc and toasty brioche accented lemon, lime, orange, white peach and bing cherry with a streak of minerals running through to the end; it had medium plus viscosity, lots of complexity and finished like a still wine that just wanted to hang around and please; the overall profile stayed pretty much the same throughout the entire evening as it was kept on ice; loved it.

Cheers,
Blake

[MattG]

@Blake: thank you for the note! I picked up a half case recently. Will try soon.

@Warren: yes, I was surprised the Hebrart didn’t taste better. Have half a bottle left, will revisit tonight.

[Warren Taranow]

Extracted from a thread to be posted:

2002 BILLECART-SALMON CUVEE NICOLAS FRANCOIS BRUT- 60% Pinot Noir, 40% Chardonnay; disgorged 1/16; light yellow color; it had a nice, refreshing citrusy nose; the initial taste was of freshly zested lemon which by mid palate was joined by ginger, clove and honey infused lemon and lime which then faded back into more pure lemon zest at the end; this is a lovely, nicely rich and full bodied bubbly that can stand up to most, if not all of the other Grande Marques, in fact, it was brought in lieu of one of our traditional favs, Cristal, Krug, Dom Perignon or Taittinger Comtes de Champagne.


582EF29E-0E2E-4A44-A168-5EC78275F259_4_5005_c.jpeg


After writing the above notes, I looked for previous ones and this is what I found which actually has a few differences:

10/08/18- @ Puck Restaurant Hotel Bel-Air LA
2002 BILLECART-SALMON CUVEE NICOLAS FRANCOIS BRUT- 60% Pinot Noir, 40% Chardonnay; my first introduction to this vintage for this house`s tete du cuvee and I’m now a fan; following the yellow gold color came aromas of wild flowers and sweetened citrus and stone fruit which on the palate translated into honeyed, caramel, talc and toasty brioche accented lemon, lime, orange, white peach and bing cherry with a streak of minerals running through to the end; it had medium plus viscosity, lots of complexity and finished like a still wine that just wanted to hang around and please; the overall profile stayed pretty much the same throughout the entire evening as it was kept on ice; loved it.

Cheers,
Blake

Blake
I wholeheartedly agree. I love this wine. One of my favorite ’02s.
Warren

[MattG]

Mark Hebrart Premier Cru Rose

Disgorged April 2019

Disappointing. Tasted more like a still rose than bubbles. Mild flavors. Not much fruit. Nothing wrong with it, but nothing interesting, either. It tasted balanced, but boring. Wouldn’t buy again.

Matt,

I haven't had that disgorgement, but I typically love this wine. Hopefully it was just too young or an off bottle

Cheers,
Warren

The remaining half bottle was delicious. Much improved. Definitely not fruit forward, but more fruit than last night. Not sweet, a positive. A subtle and pleasant fruit. I would prefer a longer finish, but this is nice easy drinking.

I will try another bottle and see whether my experience is consistent.

[Steve Nordhoff]

Extracted from a thread to be posted:

2002 BILLECART-SALMON CUVEE NICOLAS FRANCOIS BRUT- 60% Pinot Noir, 40% Chardonnay; disgorged 1/16; light yellow color; it had a nice, refreshing citrusy nose; the initial taste was of freshly zested lemon which by mid palate was joined by ginger, clove and honey infused lemon and lime which then faded back into more pure lemon zest at the end; this is a lovely, nicely rich and full bodied bubbly that can stand up to most, if not all of the other Grande Marques, in fact, it was brought in lieu of one of our traditional favs, Cristal, Krug, Dom Perignon or Taittinger Comtes de Champagne.


582EF29E-0E2E-4A44-A168-5EC78275F259_4_5005_c.jpeg


After writing the above notes, I looked for previous ones and this is what I found which actually has a few differences:

10/08/18- @ Puck Restaurant Hotel Bel-Air LA
2002 BILLECART-SALMON CUVEE NICOLAS FRANCOIS BRUT- 60% Pinot Noir, 40% Chardonnay; my first introduction to this vintage for this house`s tete du cuvee and I’m now a fan; following the yellow gold color came aromas of wild flowers and sweetened citrus and stone fruit which on the palate translated into honeyed, caramel, talc and toasty brioche accented lemon, lime, orange, white peach and bing cherry with a streak of minerals running through to the end; it had medium plus viscosity, lots of complexity and finished like a still wine that just wanted to hang around and please; the overall profile stayed pretty much the same throughout the entire evening as it was kept on ice; loved it.

Cheers,
Blake

Blake
I wholeheartedly agree. I love this wine. One of my favorite ’02s.
Warren

Yes indeed Gents. Love this wine. Deep, complex and an FMIII approved 4g dosage