Nutty brioche mmm — 7 months ago
The hype is real. Reduction on PnP with an energetic acid drive that kept building over an hour. Tropical fruits, herbs de Provence, oiled gears. Wow. — 3 months ago
The previous bottle of this already surprised me, but this bottle left me dumbfounded. It was so lively despite the dubious storage conditions, evident from the heavily stained vintage label. In fact, it wasn’t just alive, it was singing. But what was even crazier was how elegant the profile was for a sizzling vintage. Cherries, black tea, forest floor, some herbs, and a touch of leather on the nose. The palate felt seamless, had an inner sweetness that I love in aged Pinot’s, and marked tannins that eventually melted with air to give a beautiful velvety texture. Really enjoyable. — 8 months ago
Champagne from the Cote de Bar. Crisp and dry with extra fine bubbles. Strawberry blonde in the glass. Excellent minerality - like a sparkling Chablis. — 3 months ago
Jay Kline
Popped and poured; enjoyed over dinner at Yoshitomo. The 2006 continues to show well, pouring a lovely straw color with a persistent mousse. On the nose, the wine is developing with a mix of apples, yellow tropical fruits, lemon curd, brioche, and nuts. On the palate, the wine is dry and the dosage brings balance with the acid, which is high. The finish is medium+. So lovely to drink right now and this could be said for a lot of 2006’s at the moment. Drink now through 2036. Disgorged in 2018 if I can read the code correctly. — 22 days ago