You misspelled “enablers” 
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De Sousa Grand Cru Blancs de Blancs Extra Brut Reserve:
I am really enjoying this. It’s quite distinct from all the other Cote de Blancs wines I have tried to date. It has an intriguing nose of tarragon, flowers, and shrimp shell. I didn’t pick up any fruit nuance at all. In the mouth it’s immediately round but focused. There is a seamless broadening in the middle, and a rather resonant finish, but the package is rather demure in the aggregate; at once frivolous and complex. This wine delivers its complexities of apple sauce, lemon peel, pineapple, smoke, coffee, tarragon, and salt with a whisper. It rewards quiet contemplation and attention but is easy to gulp with abandon. I adore the mouthfeel and goldilocks level of density. I started my Champagne Journey enamored of full bodied Pinot dominated cuvées, and I still love them, but I am increasingly finding these more subtle wines are the ones I want to drink most of the time.
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Well a couple of years ago I rated a full bottle as an 85 and found it very bland. But I’ve liked other wines from this producer, and others have rated this one much higher.
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(I just realised I was too late with this for this occasion…)
Just in case you weren’t aware, this is not a Brut Nature wine - its name is “natural spirit” from the winemaking philosophy. I’ve never seen the dosage on the bottles, but it’s clearly a few grams. Having said that, I really like the wine - just setting your expectations.
Thanks. I definitely assumed it was a zero dosage wine.
I haven’t had a Gimmonet in a very long time. Last time was in 2017, it was the BdB Brut Cuis. I liked it but never followed up with another since.
It depends on the disgorgement and base year but I think it’s about 50% base year and 50% reserve wines with the dosage around 8-10g/l. The wines see some oak. I don’t remember this being high acid, rather medium. The freshness comes from the chalky minerality on mid-palate and some citrus on the finish. I like this because it’s balanced and has an elegant mouthfeel.
From my 2017 note on the Gimmonet, the Gimmonet sounds more lively with acid but someone with recent experience could confirm.
NV Le Brun De Neuville Blanc De Blancs, Côtes des Blancs France
Grest description and spot on ! loved the freshness, really happy with it. They also had Ruinart Rose NV which I was going to have as the second glass but loved this so much, I just stuck with it.
Thanks!!
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Wow, the cultification statement seems spot on to me. I am shocked at the price/“status” rise of some producers, and the flatness of the vast majority of others. Also, there are truly world class Champagnes that easily compete with and best these few top cult guys for a fraction of the cost. In a strange way, some of these cult guys, have the most bottle variation, in my experience.
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Extracted from a thread just posted re a friend’s birthday dinner wines:
2006 PIPER HEIDSIECK CUVEE RARE BRUT- 70% Chardonnay, 30% Pinot Noir, vinified in stainless steel tanks with full malolactic and dosed at about 9 gpl; I’ve been able to pick this out, and other vintages from 2002 on, in recent blind formats as there seems to be a common thread prevailing in the taste profile that includes licorice, anise, mint and black pepper; I kept searching for those notes in this one and finally, we got just a touch, but not as obvious as in other bottles; regardless, this was an outstanding wine that was rich and full bodied with bright acidity and featuring honeyed lemon and orange zest especially at the back end.
NV RUINART BRUT ROSE- this is made of 45% Chardonnay from the Cote de Blanc and Montagne de Reims and 55% Pinot Noir sourced from Montagne de Reims and Valle de la Marne of which 19% was vinified as red wine; it is aged for 2-3 years and dosed at 8 gpl; the nose and the taste was a big bowl of red cherries with a few strawberries and blood orange thrown in; it was a taste treat par excellence and mindful of many previous bottles enjoyed over the last decade or so.
NV RUINART BLANC de BLANC BRUT- this is aged from 2-3 years and dosed at 7 gpl; the fruit is typically sourced from 25-30 Chardonnay crus and blended with 20-30% reserves spanning many years; following its pale yellow color came aromas of fresh citrus fruit with lemon and lime most obvious; it had bright acidity, a frothy, cotton candy like mousse and was super refreshing; in fact, this would have been a great bubbly to start with as it definitely served to clean the palate, but in this case, provided a grand conclusion to a fine evening of celebration and joy.
Cheers,
Blake
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140 Euros for Cédric Bouchard VV is quite high. Got some VV21 here for 110USD.
The food is cheap, it is a restaurant, they have to make a living so the markup in terms of a restaurant in mind is correct. Personally not my first choice.
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I thought that was retail pricing, if it is a restaurant, then the pricing is actually quite good.
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I need your connections (but can’t drop your coin)! 
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Drank ‘20 VV at Jupiter at Rock Center Weds for $195. ‘21 also on the list for the same price.
Who do you have in mind Charlie? And which “cult” producers do you think suffer from bottle variation?
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2007 Billecart Salmon Cuvée Nicolas François out of a magnum. Really good, especially for the vintage. Luxurious, balanced complex, long. “Really good” sells it short. Of what I’ve tasted, it’s the WOTV with the ‘07 Comtes.
The Old Rip makes me think I’m just not a bourbon person.
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2018 Aurelien Lurquin Les Forciers
1,064 bottles, disgorged march 22, no dosage, 13%.
Light gold, almost pink. Sweet oak on the nose, rich and quite glossy. Very fine plum and grapes. Quite flamboyant. Atypical, exceptional champagne.
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2008 deutz cuvee amour rose. Just fabulous.
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