I absolutely adore the 1998 Dom Pérignon at this stage in development, as this was a marvelous surprise to see how balanced and seductive this wine is now. Showing a slightly lower viscosity than the ’96, the 1998 Dom Pérignon greets you with a wonderfully nutty and musty bouquet, followed by great tension and linear progression on the mid-palate. The wonderful sense of freshness complements the nutty, wild mushroom, peat moss and orchard fruit flavors. This has a wonderful saline streak that runs through the exceedingly long finish. While marvelous now, this has at least fifteen years left. Drink 2019-2035- 97
— 2 days ago
A mild slow to show nose of brioche and almond, followed by immediate zingy crispness in the mouth with a smidge of sweetness on the finish. Vibrant! Such a fresh kick off to Thursday night in Des Moines, IA at Baru 66 from @Joe Lucca and expertly paired with gravlax, organic asparagus and caviar. — 6 days ago
Part of the Wine Nerd Herd shenanigans which was hosted by no one other than @Eric LaMasters in Iwoa. This all Magnum pairing started with the 98 Krug. Drinking extremely well for its age and has me believing this has many years ahead of it. Fresh French bread, green apple, notes of toasted hazelnuts on the nose. Appeared to be a bit backward on first sip yet with air showed light bubbles and candied lemon and baked apple. Long persistent finish that paired well with oysters and shrimp cocktail. — 3 days ago
A very enjoyable although not quite profound bottle. Rich brioche with citrus and pear notes. A crisp finish framed by nice acidity. Perhaps this should rest a few more years, or maybe it’s just the vintage as I’ve not had an 06 yet that was really bringing it. — a day ago
Drank 5/16/19. Sparkling wine tasting event. Tasting pour.
Mils lemon, green ale, and a hint of brioche on the nose. Delicate mousse, with green apple and just a hint of toast. A delicate style, but quite enjoyable. Again, I enjoyed this a touch more than I did at past tastings
3/22/8/4/3+50 =90 pts. — 7 days ago
2009 Base. Disgorged January 2018. Continuing on the rich and autolytic spectrum, this was stone fruit, brioche and lightly toasted marshmallow. That being said, it was noticeably drier than the Philipponat Royale Reserve that preceded it and seemed to have a slightly greater depth of character. — 11 days ago
Even though we brought spilts with us on our trip, I still missed it. There just aren’t many better starters to kickoff a weekend night. Cheers! 🥂
Many previous notes still apply.
The next time you have BSR as an aperitif and your are having red wine after, save some to close out your night. The BSR ascends from 1080p HD to OLED 4K on your palate. For that matter, any quality Champagne will do. — 5 days ago
Monthly WTF guys blind tasting group. This month was our annual, and famed, Left Bank vs Right Bank theme. All wines served blind as usual. Started off with a Rosé and a champagne. Great night.
Seems to happen every time a champagne is opened that isn’t made in a clear style, we all discussed reductive vs oxidative. I think this toes the line of both styles. Roasted lemon and chalk but also slightly doughy and savory. Not quite creamy upfront, but full. — 8 days ago
Very unique selection. When it began to warm up I smelled it again in the glass and immediately thought of a dish I had not too long ago that had coriander & pickled kohlrabi in it; this smelled just like that dish, plus additional notes of lemon zest, bruised pear, pineapple, and a minerality that spoke of crushed river stones sprinkled with mint & rhubarb. Complex and wholly unique. — 11 days ago