I posted my tasting note on an interesting 2015 Marie Courtin Champagne Indulgence Extra Brut Rosé.
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We were given a bottle of this champagne by the importer and drank it over this past weekend before and after dinner. I agree with your note, Phil. It was very nice, very distinct ripe fruit on the nose, with apricots dominating. I thought the pinot meunier character came through nicely. We both quite enjoyed it, and would happily drink it again, though we probably won’t go seeking it out.
Extracted from another thread:
!998 DOM PERIGNON- the color was a yellow gold and the nose had some mild caramel, butterscotch and honeyed peach aromas that continued on to be joined on the palate by lemon and orange zest; it had a super frothy mousse which enhanced the finish as all of the goodies passed over the palate to the back end; it was fun to follow it over time as it went though some changes in the taste profile, all of which just eased in transitionally; after 2 hours, the last tastes were as good as the first.
Cheers,
Blake
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Rose aside, I found the Ultramarine 2017 offerings to be extremely disappointing, especially compared to 15-16. The Rose is always the most lush and fruity of the group, with ripe fruit and dosage. I have never had any Ultramarine offering that I thought was worth the $200 secondary market pricing and don’t understand why folks are paying that.
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Krug 169eme Popped for Thanksgiving. Gosh this is a lovely wine with really taut acidity driving through the lemon oil, apple, orange blossom, and shortbread cookie notes, with a hint of spice at the end. Racy, bright, loaded. A very fine champagne. 95-96 range.
Rhys Perpetual Reserve - This is the most recent disgorgement and was delivered earlier in November. The fruit is tropical in nature, with banana and pineapple, hint of peach. It’s noticeably less crisp, and my initial take was that it’s a bit flabby and simple, especially compared to the Krug, which bullied it, belittled it, and spat on it from its high pedestal. I was disappointed, to be honest. 88
Had some other Schramsberg cellar defenders and Roederer 242, none of which are super noteworthy or, in the case of 242, I’ve already posted on it plenty. It’s a good, solid, well balanced and spicy champagne with good value at $45.
I’ve only tried the ‘17 Rosé so far. I also have some 2017 Keefer BdB as well as the Heintz BdB and BdN. I’ll give those some time. If I find the same issues as you, I can always sell or trade.
Tonight, friends gathered to support one who is facing an upcoming surgery. It was a night full of laughter, cheer and camaraderie, the best medicine.
I brought a magnum of 2014 Jose Dhondt Grand Cru Mes Vieilles Vignes Blanc de Blanc. Despite less than perfect glasses, it showed extremely well. It’s a dense BdB, dominated by yellow apple, some autolytic notes, and white floral scents and flavors. A gentle bead. The price was so good, I had assumed is was an entry level champagne. I was happily mistaken. This is a wine of distinction.
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Hi Sarah, I’m glad you got to try this and enjoyed it.
I’ve acquired some new Champagne that my local caviste is selling. The last three are Le Brun de Neuville (mainly Chardonnay, Côte de Sézanne), Julien Moussy (Le Mesnil sur Oger) and Jean-Noël Haton.
The first two are worth trying. Le Brun de Neuville Côte Blanche reminds me a little of Lassaigne Les Vignes de Mongueux (which is a favorite of mine). I’ll be trying their Extra-Brut soon. Moussy I’ve had one bottle and only remember thinking i needed to explore more of their offering. Haton i wasn’t thrilled about when i first had it so we’ll see if this bottle changes my first assessment.
I’ll try to post some notes when time allows. It’s been pretty hectic since I moved to France.
I’ve always enjoyed the Jose Dhondt MVV and am glad of they note and reminder. I have several of these mags as well as other vintages, and it may be time to drink one soon.
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Thanks for the reco. I had not heard of Wenzlau before but curious to try. I buy and enjoy ultramarine but not in the same category as champagne for me. The Wenzlau with zero dosage seems like it would be more similar to a grower champagne?
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I agree, Ultramarine doesn’t drink like a Champagne. Nor does Wenzlau. I think the fruit in the Wenzlau was ripe enough to make it dissimilar to many brut nature grower champagnes. It’s anything but austere.
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Opened a 2012 Egly vintage. It’s a very big wine and needed some air to open up, but what’s really striking to me about it is its density without obvious oak presence (all Dominque Laurent jokes aside). Clearly pinot noir driven, but the apple flavors are deep rather than very bright, if that makes sense. A wine clearly for the future (this was a check in, as much as anything else), but I’m glad I have more to see how it develops. It felt somewhat less oxidative to me than the 2008, though less fruit driven as well (that said, I’ve had a fair amount of bottle variation with the 2008).
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How comparable would it be to good English producers? ( if you’ve had some). The profile sounds somewhat similar
Gosset Brut Grand Rose 375,
A very pleasing bottle of Rose with beautiful medium salmon color. On the nose there is just a
little bit of berry, less than the color would suggest. More of a tart fruit, mineral, and apple profile. Again the palate is less Rose then anticipated. Tart apple, nice acidity, and some minerality, and just a dash of red berry fruit. I prefer this to a 375 of Philipponnat Rose we just had, but both are solid wines. We are trying to cut back for a while before New Years and a 375 for two is fine.
I just had a 2012 egly a few weeks before thanksgiving. Infanticide but was fun to touch on it as it was young. Brooding and I thought the fruit was in check from the acidity. I typically go for the n/v bottling a but this vintage was worth the tariff for me.
It was my only bottle and I couldn’t get the taste out of my head, so picked up the last few I could find at release price. The 2013 is crazy expensive and is seems the remaining 2012 in the market have climbed with it.
today was my last day as a full time urologist. After 36+ years in private practice, taking call for 41 years, I am done. I will work for my partners two days a week but no hospital call and done as a primary surgeon, will just assist and do office procedures. I’ll be an employee and not a partner. Probably do that for a year and then slip out.
I will learn Flyfishing, travel, write a book, try and learn to play blues harmonica, work out more, learn lathe work, more French lessons, and relax.
Tonight is Doyard 2009 BdB.
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How was it? Way too many pee pee jokes in the other text to take the bait…for now.
Congrats on more peace, quiet, and tranquil activities @alan_weinberg
Went through a similar transition as a partner in a CPA firm after 40 years. Congratulations!!! I would advise cutting the cord professionally but as soon as possible. My partners and clients were always trying to suck me back in. I liked my career but I really like my retirement. Enjoyable opportunities are everywhere,
No experience there
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And how was the Doyard. I only started with Doyard’s 2013, courtesy of William Kelly. Love the wines!!