24 bottles of Jean Laurent with Brad Baker + Gang of Pour

WINE TALK
1

I attended the following tasting at Brad Baker’s, but wasn’t of a mind to take notes. Thankfully George Heretier of GangOfPour was there to offer-up the following summary of a great evening of champagne:

http://blogs.gangofpour.com/?p=778" onclick="window.open(this.href);return false;

Sabering videos here (yours truly drops the F-bomb): gangofpour - YouTube" onclick="window.open(this.href);return false;

2

Care to share some thoughts and notes with us here Jim? TIA.

3

I didn’t take notes Cris, otherwise I would have (more accurately, I took notes but seem to have lost them). The one thing that sticks out in my mind is that the '96 Jean Laurent Blanc de Noirs was really top notch, complex, and had some fascinating orange peel flavors.

Fwiw, I don’t think George’s site is commercial, so it’s not like I’m trying to promote someone else’s commercial interest… it’s just that George took good notes. :slight_smile:

4

So, Jim, did you prefer the one disgorged in 2005 or 2004? [tease.gif]

Honestly, there were so many great bottles opened on this night, it was hard to pick a favorite, but those two did stick out.

Thanks for the kind words, Jim!

Cheers,

geo

5

Data points:

1996 Champagne Jean Laurent Blanc de Noirs, disgorged 2005: Pale to medium straw color; the pretty yeast, bread dough and apple nose follows through nicely on the palate, with undertones of minerality; rich and tasty, with very good intensity. Brad Baker and Jim Brennan both mention impressions of orange peel on both this and the following selection, disgorged a year earlier.

1996 Champagne Jean Laurent Blanc de Noirs, disgorged 2004: Medium straw color, with intense mineral, smoke and yeast in support of a solid core of under-ripe red and green apple; big, rich and intense, with racy acidity. I’m in love!

Cheers,

geo

6

Is it common for a vintage Champagne to have two (or more) disgorgements for the same vintage?

7

Todd, that’s a question that’s best answered by Brad Baker, but I get the impression that it’s not UN-common with Jean Laurent.

8

Not uncommon at all.

While some houses are straightforward in stating they have different disgorgement dates for the same vintage, other houses also have different disgorgement dates but don’t openly disclose that fact.

9

My notes will eventually be published on this. There was also an event a couple nights prior with 12 other vintages of Jean Laurent out of Magnum including some amazing vintage Roses. The end result is that Jean Laurent is really good and the wines have aged very well. Most of the older bottles were recent disgorgements (over the last 3 years), so they were still extremely youthful.

10

This '96 Laurent as described sounds right up my alley. Anyone know of a good price on it somewhere??? The yeast/bread thing is what excites me about Champagne

11

Todd,

The 96 is tough to find right now. It came out in the $45-$60 range and was an amazing deal. If you do find some, look for the Sept. 2004 disgorgement (it’s on the back label) as this wine is amazing. I have had numerous folks (myself included) prefer it to the big name 96s.

12

For anyone who watched the sabering videos - for the two Magnums I sabered, you will notice what happens when the bottles are not chilled properly. Both were chilled for an inadequate amount of time (I was behind schedule with getting everything ready and had to rush the opening). Additionally, the Blanc de Blancs never had its neck properly chilled (not enough room in the tub for two Mags to be submerged). I tried to invert it a couple times before Sabering to chill the neck wine down, but the temperature differential was great enough to cause a large amount of loss. The fact that it is a young wine and still at full pressure didn’t help.

13

Still, it made for compelling viewing…

[wink.gif]

14

Got any double mags? [training.gif]

15

These notes have no points.

Could someone write up the Cliffs Notes version with the points?

Thanks.