Wine is always better with a dog in the picture
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Wonder if those eggs got frozen at some point and had a bunch burst. That’s a lot of liquid.
I thought something similar. Poor storage or old, and unlike any of the cans I’ve opened from Urbani, including the most recent sale offering.
I was thinking the caviar looked old (not too old to eat, just not as good as it could be) or something, but didn’t say anything since it’s a Champagne thread. As long as they were enjoy though, no big deal.
- NV Pierre Gerbais Champagne (perpetual 2011 - 2018) La Loge - France, Champagne (3/25/2024)
Disgorged April 2022. 100% Pinot Blanc from 80 year old vines organically grown on Kimmeridgian in Celles-sur-Ource, quite near Bouchard. No wood here, all done in tank. 3 grams dosage. Made from a perpetual back to 2011, using 2018 base. Open an hour. Delicious stuff. Yellow apple, stone fruit, mango drizzled with lime and mineral. The fruit has a gentle honeyed quality and it's balanced extremely well. Going back for more of this, what a great wine.
Posted from CellarTracker
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Good, but I’ve been more into a leaner style these days. My wife loved it.
This evening I learned that I should take more heed of advice in this thread… despite earlier comments here about the Savart / Drémont wines I was seduced by the TNs on CT and got a couple in.
- NV Frédéric Savart / Drémont Père & Fils Champagne Grand Cru Éphémère 016 - France, Champagne, Champagne Grand Cru (26/03/2024)
My second bottle of this. The nose is quite minerally (iodide?) with a touch of strawberry. On the palate quite crisp, unripe strawberries. quite drying, particularly on the finish. Balanced, but for me rather thin and lacking in complexity.
Overall, there's nothing wrong with this and it would make a good party fizz, but for me it's a fairly basic extra-brut rosé and not worth the ~US$53 that I paid. (85 points)
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My wife and I were looking forward to ordering a bunch of sushi and I set aside a NV Famille Mousse “Eugene Longue Garde” brut nature. Previously I have found zero dosage champagnes to be too “bracing” is always the word that comes to mind, but I had a hunch it would go well with sushi and sashimi and I was right. It had a smell of a bit of apple and just a sense of sort of sharpness. The first sip was indeed “bracing” at the finish, like you could remove fingernail polish or boat varnish with it. But it opened up and the finish got softer and more pleasant with a little time and maybe a couple degrees warmer. It was better with the sushi and soy sauce and those things than it was just by itself but I liked it and was glad to have tried this producer for the first time and this style for about the third time. At $80(US) I wouldn’t buy it again but no regrets about trying it. I’d give it 14/20
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Enjoyed this 2013 Moet Grand Vintage Rosé Extra Brut over the weekend - sweet earthy red fruits with enough acid to keep it fresh. The finish got better with air and a little warmth, this one is very Pinot dominant. Side note, the little paper booklet that comes with these is a wealth of information - love that.
Edit - feel it’s important to share that I got these at a (likely) miss-marked price of $46.99 and would be very bullish at that number. I don’t think I’d be chasing this at the market rate of $80+.
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Getting better than previous bottle in Oct. 2023, but still not happy I paid $80, which - itself - was a below-market rate.
Last night, had another delicious 2012 Remy Massin Millesime, which has consistently over-delivered for its price point.
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Last night I had two Champagnes I’ve been looking forward to trying
A long time ago Gilman spoke highly of the taittinger prelude and others in this board have said the same but I finally picked one up just recently and opened it last night . What a delightful wine. Creamier and friendlier than Comtes and Perhaps lower dosage? It was one of the few bottles drained at the end of the night. I’d happily drink this any day of the week
Many on this board have spoken highly of the
Couche Sensation and the whole 20 years on the lees thing sounded fascinating but the 2002 was really not to
my taste. Mostly dumped. Revisited later in the evening when it had more air and dumped again
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Is it simply a function of youth or do you just dislike the profile? I bought a couple of bottles from Warren (different vintages) I am looking forward to trying.
What didnt you like about the 2002 sensation? I was disappointed with the bottle I had 1.5 years ago compared to most of the 99s I’ve had.
Hi Scott, I try to be really honest with myself and others, so, to that end, I have to say “I don’t know.“ I like the profile, they’re just isn’t much “there” there. I wonder if it is a vintage thing…?
I felt that way about the entry level NV. Intensely mineral but not much fruit or presence on the palate.
Yep, that’s this one, except not much mineral, either. There is more flavor with this bottle than there was with the October 2023 bottle, but not much. Simply put, I’m not impressed, nor do I see future potential to impress (but also: I’m not a psychic, and I’ve really only been drinking Champagne on a regular basis for five years, so it’ll still be awhile until I might feel comfortable predicting the future with any meaningful degree of certainty. FWIW, last year I absolutely loved a bottle of their 2008 Special Club, so I can’t say it’s a producer thing.
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I disliked the profile, very brioche and oxidative. And I say this as a Selosse and Sherry fan.
But I’m reminded that I always disliked the Bollinger RD which iirc also spends more time in barrel?
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Are you talking about Pierre Gimmonet, Jay? None of the ones I’ve had have come across as oxidative, although that '08 Special Club last year did have some pleasant autolytic notes to it.
Sorry, I hate the reply feature in the current software
I was talking about the couche sensation
