Yes but I thought scott was replying to me rather than to Brian
I was in a iPhone at the time 
I’m sorry to laugh but that so proves the point I have been trying to make over here.
A great bottle last night. It paired seamlessy with every course, even surprisingly the dessert (chocolate crème brûlée). These get better with time. For me, a delicious tête de cuvée at a house wine price.
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I think it’s a vintage issue. All of the 15s I’ve tried have been lackluster.
How familiar are you with Gimmonet? I would guess you’ve had a number of their wines? They are one of our favorite producers because they have a very mineral-driven, steely style. They even age the wines standing on the neck to keep lees contact to a minimum. Didier really goes for a focused style of Champagne, which we love. In a warm vintage like 15, though, I think the acidity and minerality are not there like they usually are, so maybe the style and vintage are clashing?
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I found the same. I like the 2015s but they are less classically PG than other years.
Not terribly familiar, actually, but the style you described is right up my alley. Not sure what has caused the two consecutive lackluster showings. All I know is that I expect a lot more out of wine that costs this much.
NV Lancelot-Royer Cuvee de Chevaliers Grand Cru Blanc de Blancs - 2017 base from Cramant. A bit disappointing. Nose and palate show pear, a hint of lychee, slightly bitter almond and white flower notes. Middling acidity and not a particularly long finish. Not a memorable offering, and somewhere in the 89-90 point range and not good value for my palate.
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Finally got around to try one.
I really like it. But while it is approachable, it does feel very young and could certainly benefit from more bottle age.
Based on this I am not touching my bottles based on the 2019-2020 vintages for atleast another year+.
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Just got back from Mexico, and I had taken this bottle with me to have it opened during one of our meals and I ended up bringing it home. So, it made a long journey to Guanajuato, then came back to the OC! Since I had it out from unpacking last night, figured WTH, might as well drink it.
I really enjoy this producer, have been fortunate to visit there twice. Bertrand Gautherot (and I think now a lot of the work done by his daughter…?) is a good soul, and I respect and support his passion for clean farming and taking good care of the land used to make these wines. He’s fervent about it and I value that commitment.
- 2019 Vouette et Sorbée Champagne Blanc d'Argile Brut Nature - France, Champagne (3/29/2024)
November 2022 disgorgement, bottle 700. 100% Chard, no dose. I decided this vintage to make sure I didn't under-buy, as I usually run out of these before I want to. Finding this for $80 felt like the right price so I locked in a bunch. I swirled this a lot to try and nail the aroma. It reminds me of citrus blossom meets sea breeze. This is lemon driven this vintage, and the fruit expresses a juicy quality, with a fresh sliced green apple note, too. There is a nice vein of fennel through the wine, and while it's subtle, it helps define some edges. To the finish, there is passion fruit, a lot of it, reminding me of the passion fruit I had this past week in Mexico. My sense is that this vintage is not going to be a long ager for d'Argile but I like what is here, the freshness and citrus/tropical edges.
Posted from CellarTracker
For what it’s worth, and perhaps some of these photos are new to folks, here are a few shots from my last visit there.
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A couple of recent bottles. Sorry about the lack of formal notes, the last two weeks have been a whirlwind at work
2004 Tarlant Rosé Champagne l’Aérienne
Marne valley. 50% Chard, 35% PN, 15%PM. 0 dosage. Disg Feb 2021.
I was afraid it would be completely ox’d based on @Charlie_Carnes notes on CT, but my bottle was delicious. Cornucopia of macerated berries, browning apple, great acidity, seriously crazy finish (minutes later, I could taste it). A hint of oxidization, but it held up fine over 3 days and tasted much fresher than the age on the bottle. But I don’t think there is any upside and would recommend drinking up.
The next two were duds for me. The Leredde “Carte Rouge” was particularly not to my taste and the husband finished it. Too flabby, too much dosage, unidimensional stale supermarket lemon curd pastry. The Denis Chaput was better, but not by much.
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That’s extremely helpful. I have two left. Obviously they have age on them. I hope they’re as drinkable as yours. Kind of sounds like they’re walking that edge, when you say browning apple then they show a little oxy. Hopefully my other two will be On the right side of the Bell curve
Yup, there was oxidation, but not obnoxious. I have had way more oxidized 2012’s, so this bottle was in relatively good shape. And maybe I am paranoid w/ potential light strike (my wine storage is not ideal), but clear bottles make me extra cautious so I will be drinking mine promptly.
That sounds freakin delicious! Thanks for the post (and with fun pics, ta boot!) 
Ncaa Sunday.
100% Meunier domaine Nowack
A bit of an odd bird. Acid acid infused with bruised apple and charred pear. Heavy.
Very fun though and we did not pair with food this Sunday (because I’m on Keto)
But this isn’t a fried chicken wine.
It’s a fun meal ride in itself
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2012 Roederer 70% P, 30% C. Drinking beautifully, elegant but full. I wondered if it might be even better in another 4 to 8 years, seemed like it might be on the verge of developing the more mature flavors. Does anyone keep their vintage Roederer that long (I don’t seem to be able to unless I lose track of them)?
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How does alcohol effect you on keto? I tried Keto for a few weeks, modeling it on the Mediterranean diet to the extent possible, and gave it up because a couple glasses of wine wrecked me.
Damn … bubbles galore!
Happy to discuss in detail on the Keto thread, but essentially I’m on my fasting part. The 1-2 grams of low,dosage champagne doesn’t affect me towards my goal.
Right!
I’m not sure why but old school glasses have just worked so well for us lately when we want the effervescence.
We did today because, no food.
Not sure why but some of the new school glasses seem to be suppressing the carb lift.
Frankly despite what Selosse or Bouchard says I quite enjoy the BuBBles