Henriet-Bazin “Sélection de Parcelles” NV. 2020 Base with 30% 1968-2019 reserve. 50% Chardonnay from Premier Cru plots of Villers-Marmery and 50% Grand Cru Pinot Noir from Verzenay and Verzy. About 7.5 g per liter. A bright delicious complex Champagne. Loved it.
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2015 Veuve Cliquot Le Grande Dame - 90-10 pinot-chard, 6g/l. I admit that I have yet to have a 2015 that blew me away. This is not really any different, and has an overt sweetness with pineapple on the profile, along with a hint of sweet mandarin and pear. Honestly kind of a weird pinot driven but tropical fruit profile, just a hint of grated ginger and floral notes. I thought it tasted a hair simple and a bit sweet. Could have been convinced this was Cali. Both somewhat enjoyable and disappointing at the same time. This was in the 92 range for me, and definitely not a buy.
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I’ve never heard that.
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From my Whistler Weekend thread
2002 Ruinart Blanc de Blancs
This bottle reaffirmed why I keep coming back to the 2002 Ruinart. It’s nearly perfect. Floral notes, apple, croissant on the nose. Layers of orchard fruit and citrus on the palate, with that signature Ruinart grace. Hazelnut, a hint of warm pastry, and slight oxidative richness to remind you it’s lived a little, but still has a ways to go.
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Last night in Italy before going back to the real world.
Disclaimer: We sell this
Again, a little context:
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Extracted from a thread just posted: The blind wine dinner group regroups with 1999 Pol Roger, 2021 Pio Cesare Piodilel Chardonnay, 2010 Conterno Fantino Vigna del Gris Barolo, 2001 Aldo Conterno Cicala Barolo and 2001 Paolo Scavino Bric del Fiasc Barolo
1999 POL ROGER BLANC de BLANC BRUT- blind; vinified 100% from Chardonnay grapes selected from the Grands Crus of the Cote des Blancs: Cramant, le Mesnil, Oger, Avize and Oiry, made in only limited quantities, aged for 7 years; this had a yellow to gold color and some musty, advanced aromatics suggesting some age, but not to its disfavor as there was nice rich and ripe citrus fruit which on the palate translated into orange and lemon zest; my first take on this bottle was it had reached it apogee and perhaps started a downward trend and this was a good time to pour it; the taste profile also included some of the requisite butterscotch and caramel notes as well as bruised red apple; it had body and expressed boldness and all in all, was very pleasant: I guessed it to be either a 1990, 1995 or 1996 and perhaps a Laurent-Perrier until I saw the bottle neck sticking out of the bag when re-poured. Now I’m guessed its Pol Roger, but did not call the BdB nor vintage.
Cheers,
Blake
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Another typical showing from Diebolt-Vallois Prestige. And by typical, I mean terrific. This was 2013 base, which doesn’t hurt, nor does the pairing with Russ & Daughter’s scottish smoked salmon, but honestly, if there’s a better classically styled Blanc de Blanc at this pricepoint, I haven’t found it.
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I’m late in posting this, but last weekend I popped this new-to-me producer. This one was notable in that it was no slouch upon opening, but really blossomed on Night 2. Loved this bottle.
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Lilbert makes great wine which need a lot of time on cork, in my opinion. That’s likely why you liked it on Day 2, though the very concept of leftover champagne is alien to me.
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I’m of the same mind, Sarah, though in this case falling short worked out to my advantage 
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We had my daugher and her SO over for dinner, along with his mother, our first time meeting her. I cooked up a beautiful local Sockeye fillet, and Marybeth took care of the potatoes and asparagus. Special occasions and meals call for special wines.
2013 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut
My first 2013. At the risk of anthropomorphism, the word that came to mind first was poise. It has precision and energy, with citrus, crushed shell, and chalk running through it. There’s a promise of deeper complexity with time. A stunning bottle.
2006 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut
I knew it would be hard to follow that first bottle, so I decided to go with “Ol’ Faithful”, a Comtes from 2006. It showed the lush texture and generous aromas and flavors I’ve come to expect from this vintage. The contrast was striking. The 2013 was all about poise, energy, and class, while the 2006 felt more hedonistic and unrestrained.
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Loved the 2013 a few months ago during a holiday party. I keep meaning to buy some to stash away.
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@brigcampbell and I were poured some of the 2006 Comtes last night. It showed what I refer to as the ‘Comtes aromatic’. Brig called it matchstick but for me it was more like a wood barrel/smoke note. The fruit was lemon curd-like, and my other friend at the table said it reminded him of lemon brûlée. It was drinking great.
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I’m with you and @brigcampbell. I typically get that matchstick note on the '06. For me, another defining character of that wine is it’s lush mouthfeel.
We’re having a memorial tasting tonight to honor a long-time member of our tasting group who died last month. The theme is Chardonnay, Pinot Noir and “lighter reds”, his preferred wines. I may bring another '13 Comtes just because the one last night impressed me so much, or maybe a '12 to contrast the three.
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Down to one bottle left of the 06 (and 02). Have a lot of 08 and 12 though so have a decent amount to open.
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Brig’s matchstick and your wood barrell/ smoke is my toasty brioche, a note I’ve dearly enjoyed over the years. And now after way too many 2006 Comtes, I can’t seem to avoid great deals to get more with 9 more bottles coming and another 6 pack in the offering. Life is good no matter what we call it.
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I feel like those are different notes; I associate brioche and bready notes differently than matchstick which I more associate with reduction, like you see in certain white burgundies like Coche.
Who doesn’t like photos? I love your photos!
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