I follow him on IG but never wandered over to his website before. Very, very informative, thanks for the link.
Yes, send it to auction because I prefer WC DP too!
Thanks for sharing my article, Kevin!
I don’t necessarily call it a flaw, and it is not uncommon in older well aged champagnes with a fairly high load of pinot. I have notes on two separate 1985 Dom Perignon, both in excellent shape, which both showed a distinct truffle note. Lovely wines, but again, I like them a decent bit younger. That mushroom note is on the champagne taste chart that’s been linked here a few times (the best champagne descriptor chart ever).
I had a 1997 Jadot Chapelle Chambertin a while back that had a wonderful mushroom note to it. It was an excellent wine with a haunting nose. And not a particularly expensive wine and not from a particularly good vintage.
Thanks a bunch for these notes. I thought the Louis Salmon was wild and excellent, just massive, with big ole tropical fruit notes and lees and fresh baked brioche, but cleaned up with lively acidity. I’ve generally just had wonderful luck with Billecart Salmon’s wines over the last five years or so. Kinda threw up in my mouth when they wanted $125 for 2010 BS rose, though…
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Me and you had that 82 Dom that night I don’t remember any truffle note in that. I’d say I like them a decent bit younger as well.
*I’m sure you saw Don J passed away, I’ll open something nice for him this weekend.
I was sorry to hear about Don January, though he certainly lived a full life. I think it’s an incredible stat that he won the Vardon at 46. Crazy. A Dallas legend.
Re the Dom, it was an 85, and here was my note from that thread:
1985 Dom Perignon This was clearly aged champagne, with diminished effervescence, slight oxidative notes, hazelnut, graham cracker, baked apples, brown sugar, and a hint of mushroom. I prefer my champagne younger than this, but it’s a fun wine and plenty good.
Would you mind pointing me in the direction of that chart? I’ve searched quite a bit and have come up empty.
I had the same issue. Here’s what i just found:
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Cool chart. Thank you for posting this visual.
I love mushroom notes on Champagne. I didn’t realize it’s only from Meunier
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I doubt it’s only from Meunier. Not only logically speaking but given the notes above on 80s Dom which should be (please someone correct me if I’m wrong here) Chardonnay and Pinot Noir only.
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Thursday night, NV Eric Rodez Cuvée des Crayères. And tonight, Rodez rosé. First experience with the producer, bought largely due to positive comments from @Sarah_Kirschbaum. #noregrets and will def be buying more.
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JM Labruyere Prologue:
This is a new estate to me, I hadn’t even heard of this producer, but it is the only bottle of farmer fizz available at my local grocery store, which is essentially the only place to buy wine in my community.
It was clear as soon as I popped the cork, this bottle had seen better days. It was a three year old disgorgement I suspect has been sitting on the shelf for two of those years. The color resembled a puddle after a rainstorm and the mousse was extremely soft and reticent. It was also f$&king delicious! Not especially complex, but full bodied and racy, and just absurdly easy to gulp. The nose had an aroma I have never experienced in Champagne before, something confected it took me two glasses to pin point: Swiss Orange Chocolate candy. No hint of that anywhere on the palate, just on the nose. I really want to try a fresh bottle of this.
Last night, but with the caveat that the NE allergy season is destroying me at the moment so my perceptions may be affected.
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2017 Coessens Champagne Blanc de Noirs Brut Lieu-dit Largillier - France, Champagne (5/10/2023)
BdN of about 4000 bottles. Round, rich, good lemon curd. The orchard fruit is shy at first. 30 minutes in and the red apple and pear come roaring out. Really nice.
Posted from CellarTracker
I don’t think it only is either. I kinda see this more as just a funnel of aromas and a loose guide on age. It also ignores the influence of winemaking and barrels. You can pick up vanilla and toast and baking spices, typically a ginger spice not too for me, as some telltale signs of oak barrel influence. People often reference big brioche notes in pinot noir dominant wines, and I often get a cool pear and mint profile in especially good vintages of Dom, which is typically a small majority pinot noir. I’ve had many chardonnays, especially from California with oak influence, that throw off a marked hazelnut note, though it’s down near the mature pinot driven champagne aroma on the chart above.
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Had a bottle of Bernard Lonclas Rose Brut, 60% Chard, 30% Meunier, and 10% Pinot Noir with 12g/L dosage. No disgorgement date.
Passable sip for $30, surprisingly finishes dry. No on the rebuy list.
Had lunch with my son today at Chateau Eze, Michelin 1 place with probably the greatest views of any restaurant, and this was their “house” champagne!
Quite delish and paired very well with the cuisine. I would not call this an overly complex vintage of Comtes Rosè but it was terribly satisfying. And quite open for business. A modest mousse, not too powerful, with lovely strawberry and mineral notes. With most top champagnes at 500 Euro or so at this place, the healthy pours of the Comtes at 30 Euros was a steal.
And those views…
PS. Eze is about 6 miles east of Nice, France. Take the long route going through the St Jean Cap Ferrat Peninsula. Honestly one of the most beautiful places on the planet. And probably the most expensive. The Rothschild family mansion is right smack in the middle of the peninsula, and well worth a visit as well.
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NV André Clouet Champagne Un jour de 1911...
This is a wine that improves which each bottle, and each passing month and year. Last night we enjoyed another with dinner. It blossomed in the glass with air. It combines youthful freshness and energy with some mature scents and flavors. Pear, white flowers, hazelnut, apple, and ginger.
100% GC Bouzy Pinot Noir. I've read it's always blended with 50% of one vintage with a solera of least 10 years or 50% blend of three specific vintages. Perhaps both are true. 6 years sur lattes, and that shows. A mix of stainless and neutral oak.
I believe most of my bottles are based off of the 2008 vintage. Unfortunately, the back label yields no useful information.
The three cases I purchased will likely prove an inadequate amount. These are seriously under-priced for the quality, and they age remarkably well. An old bottle disgorged in the 90's was stunning when we opened it a few years ago.
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