And now I want to check in on a 2012…
And throw in a little vanilla bean/cream note. Yum.
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CFE pancaked it tho…yeah?
Edit: saw other thread where it was off bottle. Sad.
Yeah, 2nd off bottle in past year. Last one was just not right, this one clearly corked. Sad indeed.
Do it!
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2012 J. Lassalle - Cuvee Angeline Brut
First time with this wine (and producer). Both Ash and I enjoyed this immensely tonight — paired nicely with scallops, cheesy polenta, and zucchini. Happy to have another bottle.
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Ha, CT saved me - looks like I had one in April and thought it needed 2-3 years.
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96 rocked me a couple years ago. 08 is stunning. 12 needs time. Super house. Even the lower level wines are great for price.
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I love the Cuvée Angeline bottling. Haven’t seen the ‘12, will have to take a look for it. Where did you guys find it?
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Pretty sure I got mine from Lopa.
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Had another bottle of Larmandier-Bernier Extra Brut Premier Cru Rose de Saignee at a blissful lunch outdoors today at Centrolina in DC. Just a gorgeous bottle of wine
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NV Baron-Fuenté Champagne Grande Réserve Brut - France, Champagne (9/15/2023)
On a quest to try out all of the sub $30 Champagne from K&L, and this was the one of the cheapest at $24.99/btl. No discernible disgorgement date anywhere on the bottle.
Pours a pale straw with a few fine bubbles. Medium to faint nose of buttered croissant, caramelized apples and pears, and some floral elements. Medium heavy bodied, fairly acidic, and more sweetness than I was expecting. Palate of pears, apples, yeast, and a bit of citrus peel. The finish is long with lemon oil, lemon pith. But then peach pit clash with the pleasant lemon elements. At the very end of the finish, overtoasted hazelnut and bread show up and stay past their welcome.
The finish is what turns me off and drives my score down. Seems sweeter than what I would expect for a 9g/l dosage. While not bad for $25, it's not something I'd grab again. (87 points)
Posted from CellarTracker
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I did this exact experiment 10 years ago. I am eagerly awaiting your notes on the rest of the case. I had nothing truly awful but only onr wine that I really got excited about. Curious to see if you chose many of the same bottles. Your note on this matches my recollection of this wine.
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To get my Saturday evening of the mark, a rather nice rosé which hasn’t been mentioned here for a while: the Aubry Premier Cru Brut Rosé. This would make a very decent general purpose house fizz.
Click to expand my TN
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NV L. Aubry Fils Champagne Premier Cru Brut Rosé - France, Champagne, Champagne Premier Cru (16/09/2023)
According to the back label (which is specific to an importer in Italy) this is 50% chardonnay, 35% "pinots", 15% meunier vinified as red wine. Tirage 7/2020, disgorged 02/2022.
(However, I note that the batch currently being sold on the producer's website has a rather different composition, and the wine I have really doesn't look or feel like it's 15% red wine, so I'm a little sceptical.)
After a little air this has red fruits (redcurrant, wild strawberry) and a touch of minerality on the nose. These follow on the palate to be joined by a very pleasant creamy note on entry, proceeding to a crisp and drying (but not very long) finish.
Overall this is a very decent rosé fizz - perfect as a house champagne - good as an aperitif and with light food. And OK QPR at the ~US$46 that I paid. (90 points)
On a separate note, could any of the experts here (@D_Pennet ?) advise me on what this thing is that I’ve acquired? It comes with a crown top. I can read the label, but I know nothing of this style of wine. I assume it should be drunk chilled. Should I expect a dry wine to be drunk as an aperitif or what? All thoughts welcome.
The regular rosé is quite good, but the rosé de Maturation is next level gastronomy good…they only made it twice, 2013 and 2014. Worth seeking out.
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Dry white for sure. I’ve never had it so not sure about serving temp. It sees wood during élevage (barriques). Best description I found online is this (in French):
Au nez le début est juste réduit, sur les épices et le boisé, légèrement sulfureux, mais tout de suite gourmand, entre le gingembre et un bouquet d’épices. En bouche il est léger et très gracieux, il a de la force et de la finesse, avec une acidité très élégante. Mélisse et citronnelle, pour un excellent arrière-goût aromatique. Il s’étire de manière subtile et délicate, pour ensuite exprimer une pointe de salinité amère en finale, sur un coup de pinceau anisé.
I’m super interested into what your take will be. Please post back if you can!
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it’s a BdN made as a still wine from a solera. Expect dry.
It’s a still wine from Champagne. It isn’t a BdN or a BdB, but a blend of white and red grapes used to make a white still wine. I would serve it slightly chilled and then let it warm up in the glass.
I haven’t had this particular wine from Charles Dufour, but in general I find the wines “interesting” with a lot of variability across a particular release and year to year. Sulfur usage is minimal if at all.
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