constantin a velo

9.4

Intensity. Brioche. Apple. Pétrole. — a day ago

Ted

9.2

@Delectable Wine this the Vincent Couche Bourgogne. Just a really nice wine. Balanced acidity — 2 years ago

with Jeni

Richard Alfred

9.0

Thanksgiving at home.11/25/2021. — 3 years ago

Josh Morgenthau

9.2

Strong red berry and confectionary aroma. Sweet berry jam and a little berry coughdrop- garnished with herby phenols. Gamey with a nice tang, but missing the lingering, broad acidity of the best champagnes. — 5 years ago

Jay Kline

9.0

Popped and poured; no formal notes. This is Vincent Couche’s multi-vintage cuvée, made in the traditional Champagne method but uses Pinot Noir from Molesme and Chardonnay from 1er-cru Chablis. It’s aged in a combination of amphora and oak. As you might expect, this is bright and laser cut with lemon and lime citrus. Loads of minerals. Great acid. Nerdy and makes for a great aperitif. — 3 months ago

Tom Elliot

Founder Northwest Wines

9.5

8 years on the yeast. Gorgeous, full, and generous. — 2 years ago

Mario Vaillancourt

9.0

Nez de pommes, brioche et patisserie mais en finesse et modération tout la bouche avec des bulles assez fines et une belle fraîcheur, très bien pour le prix. 90-91

Nose of apples, pastry and brioche but with finesse and moderation just like the nice soft yet delicious palate, nice tight bubbles and good crisp acidity, great for the price. — 4 years ago

Tom Elliot

Founder Northwest Wines

9.2

Elegant Elegance — 4 months ago

Roberto Carli

9.4

19 years on the lees and time shows. Very very fine mousse, I’m not a texture guy for champagne but this one’s got it. Leesy notes of puff pastry and marzipan, a mix of oxidation and citrus on the nose. Palate is leaner than the nose suggests, but with enough focus from the still vibrant acidity. A cool experiment on great authentic character, good structure, but perhaps without the finesse of a tete de cuvée. At $159 hard to tell if it’s good value — 5 months ago

Brandon Boesch

9.7

This is magnificent. Nose is dried cherries, some lemon curd, stone fruit, a bit of bread. Interestingly the palate is very lively for 22 years. A bunch of bubbles, tastes of fresh cherry, flowers maybe even jasmine, oyster shell, I get a burnt meringue quality vs. bread. It’s evolving. — 4 years ago