I recall the original label that you posted being the main release from 2004-2010. In 2010-2012 there was a more clean and pure white paper label version of the wine. This took place just before the winery was sold to EPI in 2011. Starting in 2012/2013, the screen printed bottles became the current release. You can also find the current Blanc de Millenaires paper label or the Blanc de Millenaires Collection Crayeres paper label on some 1995s that are special late releases or served at the winery.
As this wine didn’t sell well at first, you could find a mix of labels on the market at the same time depending on where you were and who the importer was. Of the three original labels, the second paper label is the hardest to find and I saw it mostly outside of the United States.
Yes, disgorgement differences on all of these. I’ve seen disgorgements of the original release starting in 2003 and running through at least 2017. The disgorgements were always in order and followed the release date so the first disgorgements would have been the original label and probably ran through 2009, disgorgements in the 2009-2011 timeframe would fit with the cleaner white paper label and then 2011 and later disgorgements with the screen printed label. There may have been some minor overlap, but from what I remember, Charles Heidsieck pretty much ended one label and move to another with a fresh disgorgement. It may have only been one day or one month later, but there was a clean or almost clean break.
AD, I posted notes on on a recent bottle of this 9 days ago above and mentioned it included a very distinguishing character that I could only call pepper, anise, mint and spice. Any hint of such in your bottle?
BTW, that note is one I’ve found more frequently in Piper Heidsieck Rare and called our bottle that when we tasted it blind.
The “apple with spice” was definitely towards the baking spice side of things, not necessarily pepper/anise to me, more of a clove note, but possible that’s the same characteristic showing slightly different to us.
2019 Brochet Le Mont Benoit - I much prefer this to the 2018 iteration. There’s a lot more zip on the fruit, and while the creaminess of the Meuner comes through on the finish, it doesn’t dominate with the sweetness like the 2018 rendition (in fairness, a tougher year for Meunier). Toward the end of the evening the wine got a touch wide, but I suspect that’s because we didn’t have it on ice. The nose is complex and the fruit profile on the palate is always one of my favorite expressions of meunier in Champagne; a pity these are now harder to find given the relatively small production.
171 Krug - it’s fine. We gave the rest of it to a couple who we knew that was also eating the restaurant.
Oh perhaps my mistake, I had checked it vs my last purchase of ‘15 from TCWC.
Very interesting to hear their approach re the ficus on single vineyards. I have enjoyed the Heroine in the past and curious to try the new wines. Thanks for the background.
Thanks Andrew. I’ve struggled to find the most accurately descriptive words for those notes I’m getting, but they have been a common theme in P-H Rare and now I get it in the '95 Millenaires. My 4 other table mates had similar difficulty, but accepted what I came up with although I’m still searching for better terms.
2006 LOUIS ROEDERER CRISTAL BRUT- 55% Pinot Noir, 45% Chardonnay; 20% of the wine was aged in oak, but as usual, no ML; following its still youthful yellow color came pleasing aromas of fresh and ripe citrus with a touch of spice along with a serious hit of grandeur; on the palate, the citrus showed up in the form of lemon zest that continued on past mid palate where some fresh squeezed lime finished it up along with a dollop of licorice and honeysuckle; the wonderful mouthfeel was likened to lemon oil and it carried all of the goodness to the back end where everything gracefully came together; this was still very youthful, displaying elegance, delicacy and sophistication while gaining momentum to evolve and mature into something more serious which it has the structure and acidity to do; I’m thinking to hold my other bottles for at least 5 more years before revisiting.
Pardon the terrible picture, it was hot and I drank my flight rather quickly. Made a visit to Sparkling Pointe on the North Fork of LI last weekend. I’ve had some of their basic offerings before BTG at some restaurants, but never gone to do a tasting. I was pretty impressed. As most New World sparkling, you’re always going to compare to Champagne and the high quality that comes with it.
But they had some good stuff. Their 2012 Seduction Brut 9 years on the lees was the most comparable to Champagne and really quite good. Lots of brioche, good acid and well balanced. 50/50 PN & Chardonnay. 8g/l dosage
For $70 not outrageous pricing for what you get.
I also liked their 2017 Boisseau BdB. Single vineyard, 4.5 years on the lees and aged four months in new demi-muid French oak barrels. 6g/l dosage
$58 probably their best value wine.
I just shared a bottle with a friend a tonight. Couldn’t agree more, though it did taste like it might have just been disgorged. I know it’s costly to sit on inventory, but surely releasing such a banal product isn’t great for business.
This is the ‘15 base vintage, yeah? I was thinking about getting one to try as it’s a birth year wine for my daughter, but doesn’t seem like it made an impression here…
We’ve cut back on drinking, only opening a half bottle the last couple of weeks. Last night, the damn broke at dinner. It was low tide at a restaurant on the bay with a bottle of: 2002 Ployez-Jacquemart Champagne Liesse d’Harbonville. This was my first of the 2002. Shockingly fresh and young for a 21 year old champagne. Tart green apple and other white orchard fruit, citrus, a little vanilla cream. It felt like it was holding back. I’ll drink my 2000’s first and let these and the 2004’s sit a while, although even the 2000 is evolving at a glacial pace.
We got home to a beautiful night, and invited our neighbors to the porch for champagne. They’re new to champagne, so I opened a crowd pleaser: 2006 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut
Less matchstick reduction than previous bottles; barely noticeable. Typical lemon and orange, brioche and cream, and luscious mouthfeel I’ve come to expect from this wine. Outstanding, and starting to lose the bravado of its youth. I bought so much of this years ago, I thought I’d never run out. Unfortunately, I’m going to be more prudent about opening these if we’re to see it evolve.
The hours went fast, and our glasses were dry, so I decided to visit a: 2012 Louis Roederer Champagne Vintage Brut Rosé Great wine, enjoyable now, but honestly it needs more time. Sadly, I’ve disregarded that advice and drank the case down to one bottle. Fresh raspberries and strawberries intermingle with citrus and floral notes. The last glass was best; started out tight.
The arrival of new releases has slowed down. One of the last to arrive before the summer break and harvest was Novack, a producer who doesn’t often catch the attention of critics. However, for those in the know, he is a significant talent.
Last year, the Les Terres Bleues was probably the best selection from Nowack. This year, alongside the S.A., the Les Bauchets (100% Pinot Noir, Vendange 2018, degorgement Jan 2023) stands out as the premier champagne. This champagne somewhat demonstrates the dilemma of 2018: it has substantial muscle and substance but lacks the pronounced acidity to balance it. Peter Leim writes about Dehours, noting that the small percentage of chalk in the soil means he has to find the acidity elsewhere, primarily by emphasizing the minerality. Novack is Dehours’ neighbor, and he manages to achieve this effect, giving this rich 2018 champagne a counterbalance in the form of intense minerality. Additionally, the longer lees aging seems beneficial when comparing this champagne to those released with minimal aging. The plot features calcaire sur sable aigues; the sand gives the champagne a fruit-forward feel. The wood is used intelligently, enhancing the champagne without leaving a distinct imprint. This is not an oxidative champagne in the style of Dehours but rather the opposite. The 1gr dosage provides a pleasant balance.
It’s more of a winter champagne, best served with dishes like capon, foie gras, or turbot with a sauce albufera. Considering the challenges of the vintage, the Les Bauchets will undoubtedly benefit from some aging.
