Seems like this might be a good thread for the bubbleheads here.
I’ll start it with three
2004 Jacquesson Champ Cain - love this, deep Chardonnay flavors, tons of structure and low dosage. Very young still, lots of lemon minerality and fresh apple.
2001 Vilmart Couer de Cuvée - From a terrible vintage. Not sure how Laurent managed to make this beauty, a testament to quality commitment. This is much rounder than the Jacquesson, more base notes on the fruit and less structure, no real oxidation though. In its prime, maybe not as good as the best vintages, but still excellent.
2006 Roederer Brut Nature Starck - I need to pour this for FMIII. Two parcels, one Hautvillers Pinot the other Cuis Chardonnay. Taste extremely dry and young. Lots of acid and lemony yeasty flavors. Bone dry on the back end. Maybe not for everyone, but if you like this style, definitely enjoyable.
2004 Henri Goutorbe Special Club - took it dinner Friday night. The restaurant, Dutch & Company, has a great corkage policy; bring a wine 10 years or older and corkage waived, otherwise $15. The owners are obviously wine geeks as they get it. This showed very tight when first opened. Lots of structure, with steely acidity and citrus of the lemony variety. After 30 minutes of air it calmed down some, becoming better balanced as the acidity backed off a tad and the citrus notes show better. Finish continued to lengthen over time. Obviously no rush on these and a great food wine. Nice pairing with a beautifully cooked seared duck breast with grains and seeds, salted ham, pear, charred escarole, buttermilk & bread crisps. Anyone in Richmond should definitely make a reservation here or The Roosevelt, both are in Church Hill which is the oldest section of Richmond. The Honey Pot for dessert was extraordinary and also was the perfect accompaniment to the wine. Another case of champagne being the most versatile wine on Earth. Salute!!
For some ridiculous reason this was the first trip for my wife and I. We will be going on a much more regular basis with the wonderful corkage and food. I also really enjoy the Rose and probably the best QPR out there.
Not Champagne but really enjoyed a D&R 2013 Sparkling Pinot Blanc (Traditional Method) recently.
And more toward the thread, really enjoyed a G. Bruno Grand Reserve recently offered by Somm Select. It has some (15%) reserve juice, though not sure what year/s that would be, but this was delicious. About equal parts all three typical varietals, Chard, Pinot Noir, and Pinot M.
Interesting and very educational as the Charles Heidsieck has around 9 g/L of dosage while the Franck Pascal is around 6 g/L. It just goes to show how dosage numbers often don’t tell the whole story and how the wine composition/style, age of the wine, and dosage type (plus much more) all come in to play in determining the impact of the wine. Just another reason why the actual dosage numbers do not matter all that much; it is the taste of the wine and the wine’s balance that does.
Thanks for that. I would have guessed the opposite! The Heidsieck was fruity but dry, with a gentle bead. The Pascal tasted sweeter, with really aggressive bubbles. Shows what I know
I also had a fantastic '96 Jean Laurant BdN last month. You wrote a glowing review years ago.