Real talk: I’m a little embarrassed to admit that this is my first experience with the wines of Domaine Champet. When I consider that their approach to winemaking is philosophically aligned with my own preferences, how did this meeting not happen before now? Maybe it’s because they only make 1000 cases of wine a year? Maybe it’s because I live in Nebraska. Whatever the reason, it no longer matters because I have now experienced what cannot be undone. For a bit of reference, the family has a rather rich, (Romain and Maxime are 4th generation), history working with vines in the “La Viallière” lieu-dit in the Côte Brune. “La Viallière” was made famous thanks to Dervieux (yes, as in Gentaz-Dervieux). The land is…improbable to farm…with some slopes close to 60°. Everything is performed by hand. This bottling, “Les Fils à Jo” focuses on the old vines from their holdings in “La Viallière”.
Popped and poured; consumed over 5 days, best on days 3-5 and the following notes reflect such. The wine pours a deep ruby with a near opaque core and pretty significant staining of the tears. Medium+ viscosity and every so slightly turbid. On the nose, blue and black fruits with bacon fat, lavender, kalamata olive, a whisper of baking spices…some white pepper, some tobacco…wild and beguiling. On the palate, the wine is dry with medium++ tannin and medium+ acid. Incredible texture. Confirming the fruit set and other aforementioned characteristics. There’s blueberry scone and an iron-ore kind of thing going "On and on and on, on and on and on; Checka checka it out, to the breaka breaka dawn". The finish is long…as in forever…and absolutely, positively divine. If tonight is any indication, this wine will drink well past 2040. Between the Levet’s and Champet’s, there are very few in Côte Rôtie making wines like this anymore. What is certain, is that this was one of those experiences where there was a time before, and a time after Champet. Certainly one of those I won’t ever forget. — a day ago
Very cool. Slightly oxidative but so pretty and lifted. Nose of pear, green apple, hint of marzipan and almond shavings, a little bit of yoghurt. Great backbone of acidity. — 8 days ago
A producer I’m not familiar with. Les Combettes combines the intensity of Puligny with the generosity of the Meursault Charmes, which it borders.
I slow ox’ed this for an hour or so before enjoying half the bottle, then re-corked the second half for the next day. Definitely no pre-mox here, thankfully. Day one sported a mellow profile…medium bodied with honeysuckle, lemon oil dripped over limestone, and a high acid quick finish. Day two showed really nice improvement…channeled a bit of a Mersault flair with its richer/more rounded texture showing lemon-honey and sea salt popcorn. I’d hold this 3-5 more years. — 9 hours ago
Joli nez expressif de fruits rouges, framboises, canneberges. Une bouche aérienne, pure, toute en fraîcheur et finesse, grande classe, très belle texture, pas la plus puissante ni la plus profonde mais avec suffisamment de matière pour en faire un bel ensemble, assez bonne longueur. 93
Nice expressive nose with scents of red fruits, raspberries and cranberries in particular. The palate is gorgeous, fresh, elegant, very classy, pure and precise flavors, not the most powerful or dense but showing a nice texture and a decent length (at best) on the finish for the level. — 12 days ago
This was presented to me at Tasting Group; double-blind. The wine appears a bright straw, nearing light golden color with a silvery, watery rim; medium+ viscosity. No signs of gas. On the nose, it reminds me of the lime tree we used to have in our backyard in Southern California. There’s also some lemon verbena, citrus blossom, and minerals…though hard to pinpoint what kind. On the palate, more of the same with lemon/lime citrus and minerals which are more chalky now. Acid is medium++. Long finish. I thought this leaned more towards its structure so I was in the Old World. Possible varieties being Riesling, Sauvignon Blanc, Chenin Blanc and Chardonnay with possibly places of origin being Germany or France. I was leaning towards Rielsing but then I smelled my empty glass and there it was, the slightest touch of French oak. So I called 2018 Chablis 1er Cru, “Vaillons”. I’m not beating myself up too much for missing the vineyard 😜 — 18 days ago
Always find this cuvée Just a joy of a BdB from Gimmonet and the 2014 is no different. Incredibly fragrant, supple and rich fruit backed by an immediately vibrant acidity and mineral core. Creamy, postured, fun. Satsuma, ripe pear, a kiss of something yellow and plummy, crushed chalk, jasmine, citrus peel. 58 Cramant/Chouilly 42 Cuis/Vertus; 5g/l dosage; 12/2020 disgorgement — 10 hours ago
Tasting this again and it’s even better the second time around. Medium gold with sparse, teeny tiny bubbles. Exquisite creaminess and richness which surpasses the effervescence. The nose is a bit stunning with light touches of warm, toasty bread and lychee. Lovely citrus fruit is a constant and consistent throughout this Blanc de Blancs. White blossoms and lemon zest. Slivered almonds as a faint whisper. Intoxicating.
Produced at a lower pressure than the majority of champagnes and aged for three years, this is a wine of pure finesse. It’s so elegant and magisterial. So smooth and delicate. Pure Chardonnay from the Côte des Blancs and three Grand Cru villages of Cramant, Chouilly, and Oiry. Based mainly on the 2015 vintage with the balance from the previous, there is a definite sense of maturity here.
Fresh, fruity and graceful on the attack. Fresh herbs and chalky minerality. Baked breads shine through along with green apples and roasted nuts. A tremendous amount of bright citrus goodness that just goes on and on and on. Drink now. Or wait. You really can’t go wrong. Nowhere near the peak of its powers, but so luxurious right now. — 24 days ago