Feet up and game on In the lounge. Time to kick it off with some BSR. Ahhhh!
Showing some leaner & more restrained fruits of; strawberries, watermelon near the rind, cherries, orange citrus-blood orange, tangerine, pink grapefruit with a splash of sugar and black cherries. Still showing their signature, soft, powdery, chalkiness with an edge of a razor. Seashell fossil, sea spray-saline, baguette crust, pink roses and florals. The acidy is always crisp and dead on for my palate. The long, rich, well balanced, polished finish persists nicely.
Photos of; one of their Grand Cru vineyards at sunset, two shots inside the House of Billecart and their beautifully manicured grounds. — 4 days ago
Prior notes still apply, wonderful bottle!
Nose has bright spring cherry (supermarket not farmers market) and a tinge of alcohol.
Palate has gravel-cherry, sweet, this started quite tannic but mellowed a bit in the decanter (2Hr). Drinking quite nice for an everyday Pinot, not overly complicated, but enjoyable.
A good pairing with Spaghetti Squash lasagna tonight, with our homemade tomato sauce. (A fun dish with heavily roasted squash, but we still need to fine tune the reduction of its liquid. The Squash has a lot of moisture, and we need to get more out on future versions. Third time is the charm, right?) — 4 days ago
At the Come Taste the Stars Dinner hosted by Tyson Stelzer. Tyson was gobsmacked by this Champagne giving it 100 points. The colour was Salmon with a touch of copper. Strawberry notes with rose petals. Louis Roederer have been working hard on their biodynamic regime in the vineyard. Biodynamics create greater vigour in the vine allowing the roots to penetrate deeper into the chalk. Incredible depth length and precision - stays in the mouth for minutes. Only 31 bottles came to Australia and 8 bottles used up on this dinner. One could write pages about the production techniques used in this Rose Champagne - like Carbonic Maceration of the Pinot bunches by Jean-Baptiste Lecaillon the winemaker. At Montrachet Restaurant in Brisbane. — 6 days ago
At the Come Taste the Stars Dinner hosted by Tyson Stelzer. The 6 th and final Champagne and what better way to finish than with the power of a Vintage Krug. 39% Chardonnay, 37% Pinot Noir and 24% Pinot Meunière ; aged more than 11 years on Lees. This is one of the rare vintages of Krug to have more Chardonnay than Pinot Noir. Malic acid to the fore with crunchy green Apple notes. Tastes amazingly young and fresh - aiming for a long living style. Noticeable acidity finishing very dry. Tyson says at 15 years of age that it needs another 15 to reach its full potential. The French Somm at Montrachet told me this was his favourite of the 6 stellar champagnes. Powerful but retains its elegance incredibly. — 6 days ago