Great cause, Patrick. Thanks for stepping up.
Lots of interesting Einstenish notes so far. Brig, in particular, continues to surprise me with his surface presentation of jock-like insouciance concealing some deeper stuff going on. I am not an Einstein nor was I meant to be, but i’ll try to swell the progress of the thread…
We enjoyed a couple of nice Champagnes this evening. However, I did the Ployez-Jacquemart no favors by serving it after the Laherte. It came across as just ‘nice’ after the very good and impressive and highly recommended Laherte wBlanc de Blancs. Both of these Champagnes came to my attention from posts here on Wineberserkers, so thanks for that.
By the way, Dom Perignon’s first name was Pierre.
Health and happiness to all in the new year.
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Ever wonder why many prominent Champagne houses have non-ethnically French names? They were founded by Germans. Krug (German), Bollinger (co-founder Mr. Bollinger was German), all the different Heidsiecks (all split from one initial house founded by a German). And by Germans, I don’t mean Alsatians, but those born in what is today Germany. If you include Alsace-Lorraine, you can add Roederer and Taittinger to the list.
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The topic of dosage can be polarizing. And for those like me who drink a lot of low to no dose Champagne, it’s just become a style preference for me. And it shouldn’t serve as a dividing argument to separate people, but equally it should not be attached to a negative, i.e. it’s cool or hip to make wines without it. I say this because some palates like mine thrive better with these wines, and in the absence of dosage, I often feel and connect with and energy and transparency that is transmitted in this style. I also understand that some smart drinkers around here don’t care for the style, or they tend to feel as if something is missing or that a given wine would express itself more completely, with more satisfaction if the dosage was added, even a little. That’s a fair argument and I really work hard to not judge someone else’s joy they find in their palate, and what they want in their glass. For me, I just tend to really move towards energy, edginess and I also dislike foods and flavors that convey sweet. I bake with typically 50% of the sugar called for, and I really like this way of eating. I think there is too much sugar in much of what we are told is good, or offered as quality. This translates into how I drink and buy Champagne too.
As to the wine below, it’s about as naked as a wine can get. The farming (presumed organic given Aurelien Laherte’s philosophy, even though these plots are outside his estate and village), and there is no dosage added and there is no sulfur. And if you let this wine go still, it just resounds with flavor and the essence of the soil and the clean fruit.
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NV Laherte Frères Champagne Nature De Craie Premier Cru Brut Nature - France, Champagne (1/1/2023)
April 2022 disgorgement. This is the cuvee that is crafted without dosage nor sulfur, and is from 100% Chardonnay fruit from outside the village, originating in both Voipreux and Vertus. Opened yesterday, kept under stopper. With this kind of cuvee, there is nothing that can hide. It's as if the chalk can be transmitted to the wine, providing a saline feel that is right there. Then the brightness of the citrus, lemon and tangerine (like the 2021 disgorgement shows) drive the core of the wine. Inside of all this is the green apple and pear, both brightly fresh and like the salinity, they sit right in the foreground of the wine. In terms of a comparator, I think about Marie Courtin Eloquence (Chardonnay grown on kimmeridgian soils), yet the expression is really similar--clean, transparent and there is an energy that kinda vibrates through the wine. Finishes with the tangerine, ginger (conveys a spicyness) and like the 2021 disgorgement, the texture honeys-up when you can let the chill fall away. Banging good.
Posted from CellarTracker
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From her photo, I imagine that Madame must have been a stern warden.
Thanks for the info on Penedes. My son will be studying abroad in Valencia this fall. I hope to visit him in Valencia, then head up to Barcelona, Penedes, and bunch of other places.
Postscript: Thank you to to all the Berserkers who shared their knowledge and contributed financially to this slightly overcomplicated Virtual Tasting for Charity.
I counted 10 Einstein notes and 4 Casablancas, which means a $200 match for me and $200 from my local wine buddy. But wait— the four Casablancas donated an incredible $425. In appreciate, my wine buddy donated his full $250, and I bumped up my contribution to $325 to make it an even $1,000 to support Montgomery County Early Childhood Learning.
Many thanks to all involved.
This sounds like getting a soda just as the syrup line runs out. Is that accurate?
No, but some might find your description to be closer to truth than my tongue in cheek remark was intended.
And to @Brian_G_r_a_f_s_t_r_o_m…see the photo above. It is thematic to what I posted about a few mins ago in terms of you trying the wine in that photo.
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