2010 Vilmart Coeur du Cuvee
This is fabulously rich and satisfying. It merely lacks the overtones/high notes of complexity that you get in the very best Champagne. Nevertheless, a stunning treat of great depth. Superb with dungeness crab open faced toasted sandwiches. 4+ (out of 5).
Well, I drank my last bottle of Christophe Mignon ADN Meunier Rosè, man what a terrific Champagne! It’s has all kinds of wild, red berries, and lodes of balancing mineral traits. The Meunier seems to give this an extra gear, because while it’s fresh, and forward, it has an uncanny depth to it as well.
@Charlie_Carnes …nice to see you! One of these days maybe I will find myself in Orlando again. Have not been there since 2019. Hope you and the family are doing well.
A few notes follow on some wines I had in one sitting. Non-blind. The Marie-Courtin Resonance was the best of the four and continues to drink great for me. Have had four since XMAS and all have shown consistently well.
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2018 Vouette et Sorbée Champagne Fidèle - France, Champagne (3/24/2023)
October 2020 disgorgement. 100% Pinot noir, no dosage from biodynamic farming. We let the cool temp wear off on this and shared some glasses. This seems very approachable to me, with some soft apple, cherry, a savory kind of orange like a kumquat and a touch of graham cracker. This has moderate complexity but isn't dialed up with energy as some of the other past iterations of Fidele. I'll drink this vintage sooner than later. -
2019 Marie Courtin Champagne Resonance Extra Brut - France, Champagne (3/24/2023)
This is the November 2021 disgorgement, and while this makes the third different one for the cuvee, they're all clustered around late 2021, early 2022. I opened this about 15 mins ago from the fridge (40f where I had it chilled) and then let it start to warm up. There is notable density, depth and concentration in this bottle, yet enough savory to round those attributes all off. While sans dose, this shows the fruit that I expect to get from Dominique's Pinot Noir cuvees, especially in a good year like 2019. Aromatic is fresh, steely with a mix of citrusy/leesy. Red apple, crushed berry mix of black cherry and blackberry, finishing with some nice concentration and mineral. -
NV Champagne Suenen Champagne Grand Cru C + C Blanc de Blancs Extra Brut - France, Champagne, Champagne Grand Cru (3/24/2023)
This looks to be in the same batch as the bottle from 2022, composed of 2018 base. 100% Chard, from Cramant and Chouilly, 4 grams of dosage and this disgorge date looks to be June 2021. Opened and consumed over an hour. Pounded rock aroma. Spicy and creamy green apple, with lemon peel providing the lift. This is very citrus driven, yet there is the offset of the lemony feel that is enhanced from the richness of the style and perhaps the dosage, which picks up some lemon curd tones when the temp is allowed to soften. -
NV Marguet Champagne Grand Cru Shaman 17 Rosé - France, Champagne, Champagne Grand Cru (3/24/2023)
September 2020 disgorgement. Roughly 60% Chard / 40% Pinot Noir, no dosage. Pours a salmony, lightly brownish orange. Like the bottle from 2022, this has the same imprint of cinnamon, a cool brown spicy note in the aromatic. It also influences the palate, which includes a nutmeg note. Aside from this barrel influence (which I enjoy here), plenty of lime and strawberry, both showing a ripe freshness. The finish is tangy with some minerally tannin.
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A beautiful bottle of Ulysse Collin Maillons 2017 base last night supported my contention that the bottle at Le Clarence, though a different base, was indeed oxidized.
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I’ll catch y’all later, I’m off to source some Suenen C+C, my dream tasting note.
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Send some my way! Whoever said Suenen is the new hotness was right. If I see it on a wine list, I get sucked in; I can’t get enough of it.
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I got one Suenen Grand Cru C + C BdB yesterday on a flyer. I thought I remembered reading of the brand in this thread, but was not looking for it. The guy from the store spoke highly in terms of location and method, not so much on flavor.
I have it queued up for either tonight or tomorrow.
FM III, what does this mean?:
Offsetting a lemony feel with richness and lemon curd?
I get the part about letting it warm up slightly and enjoying flavors hidden by over-chilling. Our ice bucket has been unused for a long time when champagne is opened.
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As I finished the wine last night, when the temp wasn’t cold and the fruit and dosage (?) started to kick in a bit more, the wine richened up and the citrusy profile became a little more like lemon curd. Sometimes this business of trying to narrate a wine, one that is evolving in the glass and being aided by temperature, can be a challenging task. 
Thanks for not only reading the note but asking me to try and make sense of it.
That’s the most (likely) delicious lineup of wines I’ve ever seen you post, Sarah.
How was that Chambolle?
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It was fantastic, classic Truchot. I won’t say there was zero herbaceousness, but it was within normal parameters for any vintage. None of us would have called it 2004 blind.
I was assuming the difference between licking a freshly cut lemon and having a rich lemon custard with a more subtle lemon flavor is what I thought you meant.
Like I’ve had Pinot (still) that was too cranberry on opening but settled down to a more harmonious note.
Anyway good enough note and descriptors to send me running to find some.
How was that Emrich GG? I just love their wines.
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It was glorious. WOTN, much better than a year ago when it was still pretty tight.
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Great hearing from you! And great notes as well. Julie and I drink more champagne. It seems like they’re anything else right now. I hope you’re having a great time at your house tonight. I talked to Todd earlier and he said he’s over there. Hopefully he’ll say hi for me. But I certainly hope to see you again soon. Great job on the charity event as well. I want to come to the next one next year if possible.
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2016 Roses de Jeanne / Cédric Bouchard Champagne Blanc de Noirs Côte de Val Vilaine - France, Champagne (3/25/2023)
pop and pour. Little richer feeling than the last time I had the 16. Fruit is still very pleasant, more ripe Anjou pear than apple though now. Still solid acid, but the finish doesn’t quite come together at the moment. It’s very close to being close to Val Vilaine near perfection, but think it’s a year or two out from that moment
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NV Vilmart & Cie Champagne Premier Cru Cuvée Rubis - France, Champagne, Champagne Premier Cru (3/25/2023)
10% Chardonnay, 90% Pinot noir, disgorged July 2021. Straight strawberries and cream. Really nice texture, lovey fruit, super aromatic. Good acid on the finish. Good bowC will improve.
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Are you referring to the Doritos or the DayQuil? 
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The importer I work for brings in the Sergent wines and I’m really excited for this cuvée - couldn’t find much in the way of info/tasting notes because of how new it is so thank you for this!