Jason Brater

9.2

Translucent salmon in color that closely matches the label. Subtle but not light. Light strawberry followed by ripe apricot then dried peaches and a beautiful, slightly creamy mousse. Active tiny bubbles. This is a treat! — a day ago

with Heather

Sipping Fine Wine

9.3

The largest Champagne house in France, founded in 1743 by Claude Moët. A blend of 40% Chardonnay, 37% Pinot Noir & 23% Pinot Meunier. Golden straw with stone fruit aromas with citrus notes. On the palate fresh fruit tastes of apple and peach with lemony tones. Great balance, good bubble bead flow, generous acidity, lingering ending with crisp mineral tones. A Fav! — 4 days ago

Larry Frierson

9.4

Mature, but not old. Tertiary notes. Lotsa bread dough. Good acidity. The acid is out there, but without tension or restraint. Some lushness. A Susan Sarandon of Champagne. Drink up time and hold your 1996 Henriot Enchanteleur. — 7 days ago

Ira Schwartz

9.4

Showing much less maturity than the Cuvée Elizabeth. A very apple cider and pear nose joined by hints of biscuit. An abundance of structure with the acidity acting like the big man on campus. Salivating inducing honey coated minerals that somehow does not stifle the concentrated fruit which pops up on a very extended finish. — 12 days ago

Kimberly Anderson

9.4

Champs from my birth year. LOL apricot nose. Ever evolving in the glass. Almond and honey. A bit oxidized. As with all things French, I’m a major fan. Served with chips, caviar and creme fresh. Cheers to a shitty Monday — a day ago

with Gregory and Chad

Tracy Hall

9.0

This was a wild ride. Unusual aromatics of flintstone or scooby doo kids vitamins. Tastes like that too. The second day was better with those flavors fading, but still not my style (better with food) 33.3% equal parts of Chardonnay, Pinot Noir, Pinot Meunier. Based on 2008 & 2009 vintages. Disgorged 2017. Dosage 4.5 g/L. SS — 9 days ago

Ryan Vento

9.8

Cristal dinner at the Four Seasons. Hors d’oeuvres, a 5-course dinner, and 6 different vintages.

This was the rockstar of the evening. Paired with seared diver scallop, Ossetra caviar, green pea purée, and pea tendrils. — 4 hours ago

Ryan Vento

9.6

Cristal dinner at the Four Seasons. Hors d’oeuvres, a 5-course dinner, and 6 different vintages.

Stunning and captivating. Paired with spiced foie gras terrine, Sauternes poached pear, and pain de mie. — 4 hours ago

David T

Independent Sommelier/Wine Educator

9.0

Reception pour at the Jean-Michel Cazes dinner.

On the nose; sweet & sour cherries, strawberries, under ripened tangerines, black cherries, brioche, nice volcanic minerals and red & pink roses.

The body is rich. Sweet & sour cherries, strawberries, under ripened tangerines, black cherries, ripe rhubarb notes, more brioche than the nose, seashells & oysters, nice volcanic minerals and red & pink roses. — 9 days ago

Chris England

9.7

One of my favourite hidden gem BdB champagnes that I loved in 90 & 96 so excited to try the 02 @ £140 that was a generous gift 😍 Tied with string to hold the cork 👍

🏵 97 points

🍷 Golden yellow

👃 Butter baked brioche, cheese scone, tarte tatin, green cooking apple, citrus curd, honey, torched caramel & rock minerals

👄 Super fine bubbled med bodied mousse of citrus, caramel & sour green apple, pineapple & dry stone minerals

🎯 Med+ dry mineral citrus & honeyed fresh cut green apple w/ a burnt caramel linger — 12 days ago