Good morning. Does anyone have any experience and/or impressions with Philippe Lancelot in Cramant?
I’ll pop one tomorrow Frank. Any preference between Les Hauts d"Epernay, Fine Fleur ou le Fond du Bateau?
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Oh excellent, thank you Phil. How about Le Fond Du Bateau? I’d appreciate it.
I’ve got the 2016 Fine Fleur and can open it tonight if you want a note.
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I won’t spoil any of the details, but those of you outside GCC and MC should pay close attention to the Stereophonic offer tomorrow on BerserkerDay 
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It’s gonna be a Philippe Lancelot international jamboree! 
Oh, and the disclaimer on my side: we sell Philippe Lancelot’s champagnes.
Please do. Would enjoy seeing what you and Phil find in both cuvees. Thank you.
Well here it is and I’m so happy I drank this tonight!
Disclaimer, we sell this wine.
Holy crap, how good is this??
BdB, 100% Chouilly.
2018 edition, bottle #???/4472, Extra-Brut, no added sulfites.
This gets through malo. Élevage in stainless and oak.
Disgorgement: 04/10/2022, Dosage: 1g/L.
From the website:
Vineyard located against the bottom of the place called the ‘Montaigu’ and its famous hunting lodge. Pinot Noir land known until the beginning of the 19th century, known for its subtlety equal to, if not greater than, that of Ay. Nowadays, delicacy, white version … a rather … feminine cuvée.
My note :
Initially out of the fridge (8oC), it didn’t show everything it had. This needs to see at least 1 hour of air in bottle and coming up to temp (14oC). And then, beautiful. Nose: it all started with citrus, a hint of sea breeze, damp earth and torrefaction (toasted bread and smoke). As it got air and higher temp it blossomed: rich citrus, pear, autolysis and toasted notes, preserved lemon and cinnamon. Mesmerizing. The palate hit with chiseled, bright citrus acidity, medium but pure fruit concentration and a long mineral and slightly puckering bitter lemon zest finish. One word: wonderful. First go round with this cuvée, it’s the only one I hadn’t tried. The best glass was the last.
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Phil, I really appreciate you taking the time to do this. Seems like I am a step behind, as Astrid has another of his cuvees in her cellar. Ironically, I had asked Benoit Marguet a question this week and the Lancelot wines came up in his reply (the connection was the farming approach of Lancelot and his plots down in the CdB).
There is some of this locally so you just helped me spend more money on Champagne…congratulations.
If all holds to plan, I’m gonna be visiting Léclapart, Choppin and Bergère in February. 
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Tough to tell from the note. Did you ilke it?
I had the 17 Leclapart L’Aphrodisiaque last month. I really like that wine a lot.
I just grabbed the single bottle locally that was available of the Lancelot. Again, thank you.
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17 Aphrodisiaque is probably my favorite Leclapart I’ve ever had
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Banger there. One of my personal all-time favorite Champagnes. Eager to see how it is doing, have not opened one in a while. Don’t drink that thing too cold. Let it breathe, relax and then see what you have.
Expensive bottle but we used it for a go-big tasting for our group. I thought it performed really well and showed the class you’d want for the price.
- NV Marguet Champagne Premier Cru Yuman 18 - France, Champagne, Champagne Premier Cru (1/26/2024)
My second of two, the first back in 2022. 100% Chardonnay, no dosage, disgorged February 2021. Opened yesterday. At that time, there was a lot of lemon reinforcing the wine, almost a lemon oil quality, with a nice hit of green apple and a crushed almond note. Plenty fresh. Stoppered up the bottle for revisiting today. My setting for this note is quiet, no food so just the wine, which is starting fridge cold but using my normal approach of tasting across temperature as it warms up. Can taste the crushed pineapple tonight that was in the first bottle back in 2022, which I like because it adds a juiciness. The spices in the wine are more forward tonight too, a mix of ginger, pepper and something in the brown spice family, like a cinnamon or allspice. Sense a lot more pear in this bottle, along with green apple. I really like this wine (especially for the $45 I paid for these). There is the lift of the lemony acid, the juicy weight of the pear and pineapple, and just enough savory and spice in the finish. This is drinking great, with really good energy and texture.
Posted from CellarTracker
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2016 Philippe Lancelot Champagne Grand Cru Fine fleur
100% Chard from Chouilly, vinified in older oak & SS, full malo, dosage 2.5g.L, no added sulfur, disg 07/03/2022. 4174 bottles made
50°F, PnP (Note: 50° was too cold)
Medium soft mousse, minuscule lazy bead, light gold color. Initially poured too cold - this needs to warm a bit to show at its best. On the nose, a really classic brioche note, something saline, and a bit of apple turnover. As it warms, I get something like apple compote and honey. On the palate, yellow apple, something like ground ginger (?? maybe not the correct spice, but it’s the closest I could get), and citrus zest. Initially, the citrus zest was very “lime zest,” but as it warmed, I would say “citrus zest” fits. It’s pretty linear but the flavor persists for a while. It’s fresh, energetic, and I still can’t get over how long the finish lasts.
I generally don’t gravitate towards BdB, but this is delicious and will go great with seafood. And the magpie in me adores the label 
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It would seem we need to find more of the P Lancelot wines and get them into our rotation. By the way, you have again distinguished yourself with another excellent note. I tell you, it’s a gift to drink with you because you teach us something about how to think about what’s in the glass. Thank you for that gift, Astrid.
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