Somm David T

Independent Sommelier/Wine Educator

9.3

The nose shows; pineapple flesh to canned juice, green & golden apples, Bosc pear, white citrus blend-lemon-lime-grapefruit w/ pith, kiwi, vanillin, nougat, cream, ginger-ale, soft white spice, volcanic minerals, brioche, light caramel notes, yellow lilies and white spring flowers.

The palate reveals, ripe, juicy; green and some golden apple, lime candy with zest, lemon, grapefruit w/a bit of pith, Bosc pear, green melon, mango & kiwi. Graham cracker crust, vanillin, cream, note of caramel, brioche, volcanic minerals wrapped in limestone marl, beautifully toned chalkiness, sea spray, sea fossils-oyster lead, white spice w/ mid palate heat, some yeasty bread dough, touch of dry herbs, yellow lilies-flowers, white spring flowers, lively, crisp acidity with an elegant finish that is; balanced, nicely toned with excellent structure & length that lasts two-minutes.

94 with additional cellaring.

Vineyards planted between 1951 and 1991. 100% Chardonnay. Manual harvested at optimal maturity on 9/10-11. No chaptalization. Aging on fine lees in tanks 6 months. Bottled on April 25, 2016. Disgorged 6/22. Dosage-4g/l. Just over 3900 bottles made. — 18 days ago

Spencer Fox

9.4

@Delectable Wine this is the Baiser d'Ange cuvée.

100% semillon from st émilion macerated in amphora w 4g residual sugar. zero/zero. how does this exist? what? why? insane. tannic, spiced, tropical, entirely singular. there is nothing like this. — a year ago

Jay Kline

9.2

Maurice Vesselle is a récoltant whose small estate of maybe 15 acres, is in Bouzy and Tours sur Marnes. Most of their vineyards, all Grand Cru, are dedicated to Pinot Noir with the balance, Chardonnay. They are a strict no-malo, all INOX producer. One other note, the corks on these bottles are so stubborn. I had one hell of a time getting it extracted in an elegant fashion. We had people over and I was multitasking, making the risotto which, of course, needed my undivided attention. Ultimately, I ended up grabbing the Wüsthof and sabering that mf’er.

So, sabered and poured. The wine is a straw color with medium- viscosity and a persistent mousse. On the nose, the wine is developing with notes of strawberry, light brioche, lemons, marzipan and limestone minerals. On the palate, the wine is dry with high acid. Confirming the notes from the nose. The finish is long, mineral driven and zippy! This needs a ton of air at this stage but if you allow it, what a treat! Better after 2025 through 2043. The Millésimé is typically 80/20, Pinot Noir/Chardonnay. Dosage 4g/l (and seems it). Disgorged June 2023. — 2 years ago

Shay A

9.3

Second bottle. Consistent from the one early ‘25.

100% Pinot noir; single vineyard; 4g/l dosage

I remember thinking the last bottle had a slightly creamy mousse (which based on the lower pressure style, makes sense) and quite the cider-like richness, and this bottle continued that profile. Deep golden in the glass with big aromatics of apples, pear, cinnamon and orange blossom (very autumnal). Lovely mouthfeel and texture with big fruit like golden apples, raspberries and spiced pear. Dosage works well here with the fruit being ripe and fleshy so that it can take center stage instead of dosage. Nice grower style for the price. — 3 months ago

Shay A

9.2

My first time with Doyard’s Vendemiaire after previously having enjoyed their other cuvées.

100% Chardonnay; 2017 base vintage; 48 months on lees; 4g/l dosage

I normally trend toward BdN champagnes as some BdB can be overly lean/sharp when young, but the time on lees here (and use of some barrel) gives this a beautiful frame while accentuating the bright Chardonnay fruit. Honeysuckle, sea salt and lemon on the nose with faint roasted cashews. Beautifully energetic on the palate with some powdered lemon bar, white peach, salted popcorn kernel with a little bit of vanilla and toast coming through kudos to the gentle barrel use. Delicious BdB at a nice price.

Not a surprise, but I recommend enjoying this cool but not ice cold…it was less aggressive and more expressive after warming up a bit from the ice bucket. — a year ago

Michael Patrone

9.9

4g dosage. Disgorged April 2020. Gorgeous caramel color. Pear, quince, pineapple. — a year ago

with Carolyn, Meghana and 1 other

Russ W

9.3

57month sur latte, 4g/L, bright, candied hazelnuts, clotted cream, citrus, bread and chalk. Finely textured. — 3 years ago

Ming L

9.3

Avize Grand Cru with ‘17 as the base wine with 4g dosage, disgorged in 2023.

A clear step-up from the CV/19/30. More intense and pronounced minerality. Quite lush on the palate yet delicate and precise. — 5 months ago

Somm David T

Independent Sommelier/Wine Educator

9.4

⚡️⚡️⚡️I ordered more before starting my notes.

I would normally wait on a PGSC for 5 plus years, but wanted to know if I wanted more.

2019 was a challenging growing year in early & mid season but favorable August-September conditions created a quality vintage that should prove to be cellar worthy.

The Champagne Special Club, initially called Club de Viticulteurs Champenois, was founded in 1971 with 12 members. Three of those founding members, Pierre Gimonnet, Gaston Chiquet, and Paul Bara, are still active within the club of now 24 members today. The number of members changes yr to yr.

Beautiful nose of; green apple, lime zest, Meyer lemons to meringue pie, tropicals, stone fruits, kiwi, some heather honey, white spice-ginger, sea fossils/foam, yeasty bread dough, whipped cream, subtle caramel notes, limestone/volcanic minerals, white spring flowers, yellow lilies and whiffs of jasmine.

The palate is dazzling & has everything one would want. Incredible mousse & mouthfeel. It has a slight creamy texture. Simply beautiful in every way. Ripe & rich; green apple, lime zest, Meyer lemons to meringue pie, tropicals, stone fruits-yellow & white peach-nectarines, apricots & kiwi. Heather honey, nougat, some toffee/butterscotch, white spice-ginger limestone/volcanics burro their way into the center tongue/palate, subtle herbaceous quality, sea fossils/foam, yeasty bread dough, cream to whipped cream, caramel, vanillin, crumbled chalkiness for days, white spring flowers, yellow lilies, jasmine, perfect acidity, well; knitted, balanced, tension, structured, polished finish that lasts minutes starting fruit and landing on mineral-spice. So balanced.

This at $112 for Champagne is a good value today.

Bottle data: 4,020 bottles produced. 100% Chardonnay-90% from Croix-Blanche and 10% from Les Roualles. 4g dosage & my personal sweet spot. Disgorgement 9/2024.

Photos; long view of House of Gimonnet & vines, their very old rootstock, Olivier & Didier Gimmonet and their beautiful Chardonnay grapes. — a year ago

Jay Kline

9.1

The more Gallimard I drink, the more I like it. I thought their Cuvée de Réserve was pretty darned good the first time I tried it 6 years ago. Now, I think they are a leader in the value for money game. The “Les Meurges” Blanc de Noir Extra Brut is 100% Pinot Noir from Les Riceys, bottled at 4g/l.

Popped and poured; enjoyed over two days. Best on Day 2. The “Les Meurgers” BdN pours a striking pale salmon color with a persistent mousse. On the nose, the wine is developing with notes of golden raspberries, strawberries, white peach, brioche, citrus blossom, lemons and minerals. On the palate, the wine is dry with high acid. Confirming the notes from the nose. The finish is long and delicious. So easy to fall for. Best with some area and a decant, in fact, would not be a bad idea at this stage. Yum! — 2 years ago