We had a Diebolt Vallois Prestige BdB last night - Cramant, Chouilly and Le Mesnil sur Oger, 3 g/l. Always a lovely bottle of wine, what was noteworthy for this bottle was the 2018 base (which I believe is 85% of the blend). While there have been various comments of concern regarding this warm vintage, I didn’t get any sense of that from this bottle. It had all the crispness and bright acidity one would hope for in a BdB.
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Plan on opening a 14 emotion soon. Sounds like you enjoyed it. Any serving suggestions.
Yes, I do. At least as a general rule of thumb. I don’t like heavy wines, and there are certainly some clumsy 100% Pinot Champagnes on the market, but there are an even greater number of Blanc de Blancs (in my still limited experience) which are dilute or delicate to the point of having essentially no flavor. A Pinot lacking freshness is likely to still have an easy fruity appeal and some complexity, while too many entry level Blanc de Blancs are akin to drinking seltzer and seem to exist solely for their crispness. Generally, I think a near even blend produces the best Champagne, though my two favorites are a BdN and a BdB respectively.
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I wish I had your way with words, because you nailed my thoughts exactly.
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I prefer Bouchard BdN over a lot of BdB or blends.
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I feel like this is one of those situations where “in general” also has a million exceptions.
Which really brings it back to producer, producer, producer.
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Very true as I prefer Taittinger CdC over most Champagnes.
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The 14 Emotion was very good. More zesty and less resolved than the 2013 Emotion, which was banging good. The 2013 Coeur de Cuvee was also fantastic tonight, as was the 2009 Coeur de Cuvee. I’ll post notes tomorrow.
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Might need to see if I can get the 13 emotion then!!!
I haven’t! Need to look into this one as well!
Yes in most champs I have tried 100% pinot makes the wine feel way too heavy and rich. I like still pinot as well, but in champagne it can feel way too heavy at 100% or even 70% or higher in most cases.
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Disclaimer: we sell Péhu-Simonet.
Love that you love this. Great producer. But I also came here to talk about this 
Fins Lieux are some pretty amazing wines. I still think about my last Fins Lieux #1 Verzenay enjoyed in November of last year (May 2021 disgorgement). If you can find some, give it a go!
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The '18 Bouchard VV was not doing it for me. Seemed a bit advanced/oxidative, very sweet, no elegance. Maybe the vintage? These were no-brainers back in the day when you could get them for $60, but this is not a $200 Champagne IMO.
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Was a very fun evening! Thanks for the 2013 Egly, such a big wine! Will go for decades, I think.
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I started with 2012 Blanc de Noirs Verzenay Fins Lieux No 1 and was really, really impressed.
I followed that with the 2014 Blanc de Noirs Verzenay Les Perthois Fins Lieux No 1 and was equally delighted. In the cellar yet to be tried, I have 2013 BdB Villiers Marmery Les Chouettes Fins Lieux No 7
and 2013 BdN Verzenay Les Crayeres Fins Lieux No 2.
They are very reasonably priced (around $65-70) and I would definitely buy more. However, I find the naming system a bit of a chore.
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I have to balance out everyone’s exciting reviews.
I’ve found some really nice Champagne at the lower end of the price spectrum (e.g., NV Pierre Moncuit, 2008 Edouard Brun), but…
NV Ponson Champagne Premier Cru Prestige
80% Pinot Meunier, 10% Pinot Noir, 10% Chardonnay from vineyards spread over Vrigny, Coulummes-la-Montagne (their home town), Pargny-lès-Reims, Jouy-lès-Reims, Ville-Dommange, Sacy and Ecueil.
The grapes are whole cluster pressed in a traditional Coquard basket press
Aged in stainless steel and concrete. Aging time before bottling varies, but on average 3.5 years before disgorgement. 35% of the wine is reserve wines beyond the base vintage wine
Organic Certified, with biodynamic treatments and principals are also incorporated but without certification; dry farmed
Vine Age: 5-70 years (average of around 35)
Very low SO2
Unkown vintage(s) and disgorgement date
Palate: candied pear, sprite after a lot of the ice melted with a splash of grenadine; finish of chalk, blonde caramel, grenadine… finishes just a hint sweet; just a hint off dry; medium+ body; high amount of bubbles; medium acidity
Overall thoughts: I think it’s a bit overdosed, at least relative to the acidity (and I don’t mind higher dosage), and it comes across just slightly off dry and a bit sluggish – not quite in balance. It’s tasty enough and I guess it scratches the Champagne itch. Straddles the line of pretty good and mediocre… but the more I drink it, the more it falls on the mediocre side.
My score: 83 Points
Shockingly, it’s one of the only sparkling wines that didn’t improve with food and didn’t pair well with fried chicken.
Other notes on CellarTracker were much more positive, so I wonder if this is an off bottle or if it’s past its prime (even though I just got it).
I have two more bottles and I think I’ll save them for parties with people who don’t pay attention to wine.
This is normally about $40, but I got it for $27. I wouldn’t rebuy it for either price.
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I seem to get distinct licorice, pepper and spice accents in most Rare, but fail to see others make note of it. It’s been so prevalent, I’ve identified Rare a few times in blind tastings. Obviously, no mention of any in this bottle. ??
Blake, after only having Rare twice, both 2008s, I got the spiciness in the nose which did not seem to carry through into the palate.
Odd, but it could be me. The nose of Rare was among the most unusual I’ve ever had but the characteristics didn’t carry as strongly into the mouth.
Does this sound familiar to you?
Leclerc Briant Reserve
I forgot where I bought this, but I don’t think it’s expensive. 40:40:20 PN:PM:Ch. All 2019 disgorged September 22.
I notice the ‘high’ dosage (for me) bringing a supple, easy texture and sweet pear fruit. Some herby notes, fresh green fruits. A very easy drinking style. Delicious but soon forgotten.
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This was a fun bottle. Full bodied and rich with a high percentage of reserve wine from a solera going back to 1985. Lots of fun nuance from the solera- coffee, dried fruit, and a nutty nougat note similar to a snickers bar. It is bone dry with face eating acidity - full on homeless man hopped up on Cathinones acidity - and it would probably benefit from a few years sideways. I don’t know if they drink Champagne in Fight Club, but if they do, this has got to be what they are drinking.
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