No chill from Savart here. Made the mistake of bringing a magnum of this to the mother-in-law's birthday party... Packed with middle aged aunties... So you can imagine how a brutally acidic, highly mineralic, dry champagne went... Let's just say the NZ savvy b was a bigger hit. Thankfully, the mother-in-law's got great taste and she loved it.
A champagne that begs for air. Austere essentially - only the final remnants of the wine really showcased the brilliant fruit. The nose is incredibly floral with light bread notes, orange rind and pear. The palate is intense and cuts like a knife. Red berries, lemon juice, lime, marzipan, salt... Really salty. I like this wine now, but it really needs time to flesh out and show its best.
NB: So different from the Ledru despite having nearly the same composition. Ah! The wonders of wine. Hard to nail the reason why, but I suspect maker's mark is probably the biggest factor. Both vibrates with great inner energy, but I can't help but feel that the Savart's just spitefully lean 🤣 Just a gut feeling as the site (and possibly base vintage too) is different. — a year ago
Dont act like you're above Demi — 5 years ago
Yksinäisen la-illan juopottelusamppanja < 40 € myöhäisillan Departedin kaveriksi. Omenaa, paahteisuutta, mineraalisuutta ainakin. Nämä reservet samppanjoissa ei ole mua varten mutta tunnistan laadukkaan juoman kyllä kun sen tapaan. Omien preferenssien vuoksi en pysty enempään eikä tämä silti ole huono. — 2 months ago
31 December 2016. Nolita Wine Merchants, New York, NY. — 4 years ago
Dry and crisp, yet very fruity. Excellent PQR — 4 months ago
Disgorged June 2017. Has nice brioche and spice notes that interplay with lemon peel, pear and green apple fruit. Palate has a lush quality seems to be from the barrel aging. Superb length and gains complexity as it sees air and warms a touch. — a year ago
Écueil, Villers-aux-Nœuds, Pinot Noir 80%, Chardonnay 20%, Dosage 5g/l, Dégorgement Octobre 2016. It's been a while waiting to try this Champagne, the wait was well worth it. — 4 years ago