Agreed on 2017 being not so bad a vintage. I found 17s better than 2018 in general, and most of the ones I tried were very approachable from release. Might not age as well as good vintages but very enjoyable now.
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I would concur with the last two posts but would go futher and say it is a really interesting vintage. The severe frosts in April made everything difficult. Saying that 2017 is the year bio-dynamic producers excelled. Wether one believes in Bio-Dynamics is one thing, however the producer put 4 times as much work in the vineyard and this paid off, the grapes tha were harvested were in good condition.
Also what is interesting in 2017, the gluconic acidity levels were extremely high, gluconic acidity is mild and this gives a lot of the champagnes a pleasing character.
The other interesting thing, due to the low yields in some cases producers decided not to make all of their crus or in some cases none of their crus.
Marguet Shaman 17 is for this reason a stand out champagne. Leclapart only did the high range L’Aphrodisiaque, expensive but very good.
Vouette’S 17s are fantastic.
Guiborat, I did not like the Tethys but the Prism is a big champagne that will need time.
For me the absolute stand out producer was Philippe Lancelot, last year was the first time we received his champagnes, not knowing what to expect and not actually expecting too much, we were in fact blown away by his Les Hautes d’Epernay Millesime 2017. I have now drunk this champagne three time since tasting last summer and the initial impression has not worn off. The champagne has no sulphur and a natrual wine bent. Lancelot is friends for nstance with Leclapart and Emmanuel Brochet and they exchange experiences etc with one another.
Jacquesson’s 745 which is based on the 2017 vintage is also very good, from what I understand the only cru being made in 2017 will be the Corne Bautray. As I understand it the juice from the other Cru’s went into the 745. From my perspective and from what we are hearing, not all is well at Jacquesson, the new chef de cave from Krug, a highly talented man, tookover without any overlap with the Chiquet’s, it is very difficult to believe he will be able to continue in the same gist as before.
Also a considerable price increase is expected. The Chiquets are great people, but I have no motivation in expending energy for a billionaire. I think 745 will be our last Jacquesson.
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I’ve understood gluconic acid doesn’t occur naturally in grapes but is instead the result of the oxidation of sugar (glucose) into gluconic acidity and usually higher levels of gluconic acid are indicators of either botrytis or rot in grapes or damaged fruit.
I guess botrytis could give a pleasing or interesting character to a wine, but rot not as much.
I knew you would bite. Gluconic acidity can add an oxidatrive element, is used in the food industry quite a lot.
Lots of things I enjoy are used in food industry yet I wouldn’t want to have them in my wines. 
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Another producer who is supposed to have done really well in 2017 is Pierre Peters. Agrapart’s Terroirs is excellent.
The maisons were mostly hit by Botrytis, those with low yields managed to keep it at bay. Bereche is disaster, as is C.Heidsieck. Krug did not do well either apparently
You just read my mind. The examples I was about to give were Marguet’s 17 anything, Vouette’s 17 Fidele and Blanc d’Argile, Suenen’s C+C, and Henri Giraud MV17(although not a grower, still excellent). I am not too familiar with Philippe Lancelot, but I’ll have to try it based on your comment.
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I only own one 2017 Bereche, the Rive Gauche, and seemingly it is getting very positive comments on CT. When you say disaster do you include this cuvée as well or are you just talking generally?
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I’ve had multiple Bereche 2017 cuvées and they’re quite good, and not marred by VA like many other producers.
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In terms of quantity of harvest, losses of grapes etc. Bereche would not compromise the quality of what they release.
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The ‘16 Rive Gauche was awesome recently. My first time with this wine, and I was quite impressed.
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Good to hear, have that one in the cellar as well. In general I try to buy the single vineyards when available as I love this producer and below 100€ I think they offer value.
Oh, whoops, I just looked at CT and realized my bottle was, in fact, a '17. Memory failed me there. If my bottle was representative you should very much enjoy it.
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Makes much more sense. The one bereche 17 I had (rive gauche) was fabulous.
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The Adonis Annua from Clement et Fils is at the moment one of my favourite champages and it comes from the 2017 vintage. 70% Chardonnay from 2017 and 30% vin de reserve. Dosage 1g/l and degorgement in April 2022. I suppose one should know Clement is Ulysse Collin’s nieghbour and has vineyards nieghbouring Collins, he however does not try to copy him but rather is developing his own style. The Adones Annua is the best champagne so far from Clement, the champagne is tight, coiled, full of tension. It is as if Hubert Lamy was making Champagne. Intense lemon with grippy aciditiy and good depth, needs a few years and a great effort.
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Does this mean that Herve is no longer at Jacquesson?
After they had finished the harvest, they held a party with all theit staff and harvest helpers and anounced that this was their last harvest and they were both going into retirement on the 31st of December. I cannot recall the new chef de caves name, he has a good reputation worked at Krug, but has no experience at Jacquesson and there was no overlap. From what we understand the Chiquet’s are no longer involved.
Disappointing, but thanks for the information.
I’m liking Petit & Bajan Nuit Blanche Grand Cru Blanc de Blancs for my Avize BDB fix
I think we now have a better understanding of the prices for this year. I don’t see any major increases except for what Pouillon calls the social media producers but that is not our forté. The biggest jump in prices for us is with Robert Moncuit, will be intersting to see if they go through.
I did not know the La Gare restaurant in Mesnil belonged to them, apparently they fell out with the tenants, who now have new premises in Bouzy.
The biggest shock is with Maillart, the Platine was alway too cheap, but a 25% price rise is quite something. The crus I felt were always good value, but again with a 20%+ increase in price difficult to see them selling.
Egly is the biggest Sorgenkind (problem child), most customers who bought long before the likes of William Kelley or Antonio Galloni started judging them are not buying. No question the quality is there but the price increases are not being accepted. Five years ago I would probably lost a lot of sleep, if we lost someone like Egly, but these days it does not matter. It would be interesting to know how his champagnes move in the US and asian markets.
I think the bigger problem is going to be reduced allocations rather than prices as the demand is on the rise.
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