Which Champagne are you drinking?

[P_a_u_l_Christensen]

I’ve been a fan of Dehours for a while, with several of their wines (most notably the 2012 Œil de Perdrix La Croix Joly) being amonst my all time favourites. And this evening a new wine for me joins that list. This is one for those that like perpetual reserves and what they bring.

• NV Dehours Champagne Réserve Perpétuelle Extra Brut Maisoncelle - France, Champagne (03/03/2026)
  I've enjoyed quite a few of Dehours' wines, and this is one of the best.
  
  Primarily pinot noir, but with some meunier, pinot blanc and petit meslier. Perpetual reserve from 2013 to 2018. I assume base vintage 2019. Fermented in oak barrels. Mise en cave June 2020. Disgorged January 2025; dosage 4g/l.
  
  The nose has toast & marmite, spice from the oak, some citrus (maybe mandarins)... quite complex; new notes with each swirl.
  
  The palate is rich and intense, with more of those spicy notes, lime, tropical fruits, some toast... again rather complex and interesting. The dosage is well-judged and there is enough acidity to keep everything balanced.
  
  The finish is very clean, spicy fruits, not at all cloying.
  
  Overall this is an excellent wine that rewards some attention. It will appeal to those who prefer some slight oxidative notes (from the perpetual reserve) but it has plenty of freshness and life. At the ~US$75 that I paid this is very decent QPR and I shall get some more in. (92 points)

[P_a_u_l_Christensen]

Quite a contrast this evening. My first wine from Eric Rodez is remarkably light and elegant despite using reserves aged in barrels going back several years.

• NV Eric Rodez Champagne Grand Cru Macération Extra Brut - France, Champagne, Champagne Grand Cru (04/03/2026)
  My first bottle from Eric Rodez, and I hope not my last! The QR code inside the foil (a first for me) leads to an excellent detailed description of the wine, which is from Edition No.37.
  
  Bottled : Spring 2021
  Released : 2025
  Varieties : 29% chardonnay, 31% pinot noir, 40% pinot noir de macération
  Vintages : 2020 – 19%, 2019 – 21%, 2018 – 31%, Earlier years – 29%
  Vinification : 10% in vats, 90% in barrels
  Partial malolactic fermentation
  Disgorged : April 2025
  Dosage : 2 gr/l.
  
  The wine is a delicate pale salmon colour. On the nose intense red fruit (cranberries, wild strawberries) and minerality (slate, iodine).
  
  The palate is crisp, elegant, very well balanced. Red fruit, some bitter orange, just a hint of cream. Mouth-coating with light drying tannins which define the finish, which is extremely more-ish.
  
  Overall this is quite a light wine (remarkably so given how much of the base material has been aged in barrels) and very elegant. It is working very well for me as an aperitif, and I could see it pairing well with light foods (and even desserts based on red fruit). But I don't feel it has the weight to stand up to heavier fare. Nevertheless, it is excellent, and decent QPR for the ~US$83 that I paid. (92 points)
  

[scottkieser]

I found both of these to be compelling values. The Clemence is light and fairly delicate, though it had more weight and intensity than most of the NV wines I have tried from the Cote de Blancs. It tastes of lemon oil, baked apples, tangerines, and baking and Indian spices. The finish leaves a persistent flavor of spice infused bread dough in the back of the throat. This was crisp and refreshing and so very easy to drink. I tried to find a little info about this wine on the Launois website (label is devoid of any useful information) and it very helpfully informed the wine is made from grapes. The K&L blog suggests the grapes all come from the 2020 harvest and saw more than four years on the lees. Really nice Champagne for $45.

The Maxime is vintage 2018 and is a step up in complexity and concentration, though it retains an elegant profile. Beautifully textured with mid-palate density, lemon peel and lemon curd, oranges, baking spices, buttered toast, and a massive amount of chalk. It was a good from the pop and pour, but it really hit it’s stride after being open for three hours, near the end of the bottle, unfortunately. I think this would do very well in the cellar, as would the Clemence. Outstanding QPR for $50.

[ChrisJames]

@scottkieser

I think this would do very well in the cellar

Not with that bottle shape!

[brigcampbell]

My WOTN and probably the group’s second amongst an extremely stacked flight of 8.

What say you @AstridKG @R_del_Rosario @Frank_Murray_III @Viet_Ly

https://www.cellartracker.com/n?12409128

N.V. Benoît Lahaye Champagne Blanc de Noirs

BRIGCAMPBELL WROTE:
March 5, 2026 -
11/2020 Disgorgement

It’s not a rosé but it looks like a rosé, taste like a rosé. Don’t call it a rosé, call it delicious. Pale peach color. Herb and stem aromas. There’s clearly red fruit on the attack but stone and tropical fruit lurk. Blast of chalk and salinity mid palate through the finish. Dry ending but long, really long. Mouth watering acidity. Beautiful.

[Jay_Miller]

I haven’t had this for many years now. Loved it then so I should try and repair the omission

[Blake_Brown]

Extracted from a thread just posted: 5 dinner wines tasted blind: 2008 Philipponnat Clos des Goisses, 2017 Laflaive PM, 2021 Macon-Pierrecle 2eme Vending de Chavigne Guffens-Heynen, 2022 Kirkland Bordeaux Superieur, 2000 Produttori del Barbaresco Rabaja Riserva

2008 PHILLIPPONANT CLOS des GOISSES EXTRA BRUT- my bring served blind to the others; this is comprised of 55% Chardonnay and 45% Pinot Noir sourced from the estate’s esteemed, chalky and steep 45 degree vineyard overlooking the Marne River, a beautiful site I’ve experienced while catching my breath; at least 75% is vilified in oak; it was disgorged 9/17, dosed at 4.5 gpl and saw no ML; its full on yellow color was initially followed by fragmented, but enticing aromas of yellow peach, apricot, honeysuckle and ginger; on the palate, additional notes of orange marmalade and honeyed yellow apple joined in while being delivered in a super rich, creamy texture; it had so much power, richness, energy and thrust and after about 15 minutes, each of the individual notes seemed to become homogenized with all of the others and it became one big huge, glamorous statement typical of the 2008 vintage; there was just enough finesse to ease it off a little, but this was still a big boy and more so than any other Clos des Gooses I’ve ever had; the others members were all over the vintage, but had it as a BdB with a much higher dosage and guesses for 2006 or 2008 Taittinger Comtes.

Cheers,
Blake

[Sarah_Kirschbaum]

This was delicious last night, really shone with our usual pork chop prep. Showed much better from Lehmann stems than from GGG - the former preserved the bubbles, which needed a little help. This is the solera through 2019, one of my favorites.

[Troy_Stark]

Thanks for the note. I have a few of these tucked away, along with a bottle of Les Cintres that I am super curious to try.

[Brian_G_r_a_f_s_t_r_o_m]

I love that wine. Too bad the price has increased significantly over the past few years, but for the occasional offer at old-ish pricing.

[Kenny_McMahon1]

Oh man!! I have not had the Memoire from Francois and Pierre. But, it’s on the bucketlist. I’m anxiously waiting for all things 2019.

[VietV]

Nice thread, one of the best Champagne producers that I like to drink recently is Elise Bougy

Le Mont Chainqueux is absolutely a great Champagne and is well balanced.

[scottkieser]

Ariston Aspasie Brut de Fut:

Delicious. Rich, full boded yet elegant palate with excellent complexity bringing a nutty, dried fruit character and biscuit flavors. Barrel fermented, but not barrel aged, with a cepage of 50% Chardonnay and 25% each of Meunier and Pinot Noir. I’m not sure what possessed me to buy two bottles of this Champagne I’d never heard of, and could find little info about, but I am very happy to have another bottle.

[Brian_G_r_a_f_s_t_r_o_m]

cross-post.

NV Goodfellow Family Cellars Chardonnay Blanc de Blancs Durant Vineyard - USA, Oregon, Willamette Valley, Dundee Hills (2/4/2026)
– popped and poured –
– tasted non-blind over 3 hrs. –
– Bottled: April 2022 –
– Disgorged: December 2024 –
– dosage: 0.5 g/L –

NOSE: a bit underbrushy/toasty, with a slightly-green/grassy apple skin note (let’s call it Gala or Fuji variety); light Wintergreen aspect; “light”; reserved, but with some restrained complexity.

BODY: active, fine-bubbled, bead; light green-maize color; light bodied.

TASTE: very dry, with “light” flavors — underripe apple, and lightly chalky. Falls firmly within the “Grower style”; 12.5% alc. not noticeable; Tasty, but tight right now — probably best to hold for another year or two. I like this, and am looking forward to what a bit more bottle age may reveal.

[Warren_Taranow]

Extracted from my New Zealand thread:

Couldn’t resist a 2015 Cristal at a very reasonable restaurant price.

First experience with the 2015. I’ve generally found young Cristal to lean heavily into lemon citrus, but this bottle was much more pear-driven. The fruit felt rounder and more open than I expected. I didn’t notice the vegetal or green notes I’ve encountered in some 2015 Champagnes. I haven’t cellared any 2015 Cristal and probably won’t unless I stumble across a deal, but this was impressive.

Later we were able to try some other New Zealand producers. Black Estate Pét-Nat Damsteep, a sparkler blend of Pinot Noir and Riesling. Honeyed amber colored, dry and crisp. Perfect for a simple meal.

At another restaurant, I made the painful decision to pass on a 2008 Taittinger Comtes in favor of a well-regarded New Zealand sparkler, 2015 Quartz Reef Methode Traditionelle Blanc de Blancs. Rich, not showing as much brioche as I’d have expected given the time on the lees. For me, the bead was a bit aggressive. I liked it but would never mistaken it for Champagne.

We had this twice. Deutz Marlborough Cuvée NV — the NZ partnership between Deutz in Champagne and a Marlborough producer. Pinot/Chardonnay blend. A little riper and less mineral than Deutz from Aÿ, of course, but honestly quite good. Easy to drink and well made.

A few times during the trip, I broke down and ordered Champagne instead of going local. The basic Billecart-Salmon Brut (and the next day an André Clouet Brut) were solid reminders that either we’ve conditioned our palates to prefer sparkling wine from Champagne over everything else, or that when it comes to sparkling wine, Champagne is simply hard to beat.

I’ve enjoyed many Clouets over the years, especially Un Jour de 1911…, but had never tried their basic Brut. It was a solid showing. Loved it.

In Wañaka, we tried another nice local sparkler, pleasant, clean and enjoyable.

I guess “buffet wine” is not a glowing endorsement, but that what this was, and it was fine for that.

[Warren_Taranow]

More from our New Zealand holiday:

While we stayed in Gibbston, we visited Peregrine down the road after a recommendation from @S1m0n_b. This was a great sparkler.

I once again pivoted back to Champagne after seeing a bottle of 2012 Pol Roger Sir Winston Churchill on a wine list in Russell. The last time I opened this cuvée was a 2009 from my cellar. It was impressive for its density and sheer power, but almost too much for my palate. In a warm, generous vintage like 2009, this already generous wine can feel over the top. Marybeth was understandably skeptical when I asked them to open the 2012. Her concerns did not materialize. The 2012 was still generous, but beautiful. Intense and complex, dominated by Pinot scents and flavors, with layers of stone fruit, citrus, white flowers, and warm bread. Concentrated without being heavy. I loved it.

This was a local sparkler from Otago that we bought on the South Island but didn’t open until we were on the beach in Russell. 2022 Amisfield Méthode Traditionelle Amisfield. Another well-crafted sparkler that’s not trying to be champagne. Perfect for an afternoon on the deck.

Last but not least, Brodie’s bottle of Egly-Ouriet Rosé, one of my favorites. Disgorged November 2019. A core of red fruit, a twist of orange, and sweet brown spice. Love this, especially with some age.

[Zachgoldstein]

Are you going to Amisfield the restaurant on your trip? I’ve never been, but it looks crazy! I know it’s affiliated with the winery, might be on the same property too

[Warren_Taranow]

No, we’re already back in the Pacific Northwest. I’m a bit behind on my posts.

[scottkieser]

Actually, to my great surprise, this fit in the rack of my 33 bottle wine fridge just fine.

[P_a_u_l_Christensen]

There have been quite a few mentions here of the Drappier Grande Sendrée, but none apparently of the rosé. So this evening Sabrina & I very much enjoyed this bottle - evolved without being old, and very nice indeed after some air.

• 2006 Drappier Champagne Grande Sendrée Rosé - France, Champagne (10/03/2026)
  Remarkably, ten years on my initial impressions pretty much exactly match those of CMN from 2016!
  
  A yeasty, minerally nose, with a hint of fresh fruit. The palate has those unripe tropical fruits, minerality and crisp acidity. And, yes, a hint of sweetness towards the finish.
  
  But then with only a few minutes air the wine evolves: a richer mature fruit note on the nose, and on the palate a hint of glycerin, oak, and richer dried fruit. The balance continues to be good with crisp acidity, and the finish is long, more-ish and has notes tending to sherry. With more air it just gets smoother and richer.
  
  Overall this is definitely now entering a more mature phase, but it retains freshness and balance and probably has some way still to run for those who like the more mature notes. It's certainly working very nicely for me, and is OK QPR for me at the ~US$92 that I paid. (92 points)