Daniel McCullough

9.3

Very good - faint pink hue and bright yet complex, 48 months on lees here really does a trick. 2016 Base Disg. July 2021 — 4 months ago

Ming L

9.2

This entry level NV bottling epitomizes Lanson’s house style of long lees aging, non MLF, and high percentage of reserve wine. Delicate balance between vibrancy and finesse. So clean yet so much going on. Long lightly candied and spiced saline finish.
Base wine from 2014, disgorged 2019, with 35% reserve wine. — 2 years ago

Shay A

9.5

Disgorged 2018 after 84 months on the lees.

This is Egly-Ouriet’s late disgorged offering, and it’s another scintillating champagne that seals my opinion that they are my favorite producer across all offerings. The texture, complexity and character of these champagnes check off every box for me. I’m always chasing Jacques Selosse, and while that’s a goal that will never be achieved (because Selosse champagnes have no equal), this is the closest I’ve come to in regards to style and complexity. Surprisingly, this only has one extra year on the lees compared to their Les Crayeres offering (my favorite), and it’s much more vinous. The aromatics here are ripe, rich and slightly oxidized golden delicious apple, pear, honeyed apricot, orange blossom, and almond croissant. Very fine mousse, to where this almost goes more old white burgundy in style, but still retaining sharp acidity. The palate shows so many floral (honeysuckle) notes alongside more pear and apricot, with a kiss of red fruits and chamomile. Extremely lengthy finish that trends toward caramel but continues to a more tart side instead of sweet. I need to get my hands on an older bottle. — 4 years ago

Barberry Garden

9.6

It was interesting to compare 2017-based Les Pierrières with 2015-based that we tasted like a month ago. And the younger release is more generous and fascinating. Sophisticated and delicate bouquet of candied fruits, lemon zest, spring flowers, wet stones and almond paste. Precise, medium-full-bodied. It shows a bit of tension, but it only makes the wine more beautiful and nuanced. The aftertaste is just endless. Salinity is wonderful.

Disgorged in 03/2021
36 months on lees — 9 months ago

Sipping Fine Wine

9.0

Gavi comes from small growing area in northwestern Italy located north of Genoa on steep slopes of Ligurian Apennines. White label is La Scolca’s everyday wine, an alternative to their “Black Label”. From Cortese di Gavi grape (younger vines), pale yellow with delicate aromas of stone & citrus fruits. Palate, with extended lees aging shows rich apple & lemon flavors, nutty notes, good mouthfeel. Crisper than ‘17, medium finish, vivid acidity ending with a mineral character. Nice! — 2 years ago

Erik Sjolund

9.8

Pretty much what I expect from aged champs on lees. Lots o autolysis, mushroom n some cellar. Little mineral n yellow apple. Not at peak yet still bery tasty. Didn’t win from a day in fridge... — 4 years ago

Colin Cahoon

9.3

Tart citrus with lees notes and minerals throughout. Fine bubbles and acid. — 4 years ago

with Claire and Susan

Sailesh Jani

9.5

Top LBV from Burmester. Perfectly aged, with smooth. Enjoyed by the Duoro river in Gaia Vila Nova. — 10 months ago

Kristine Karlsen

9.7

Not Port wine 😉 but excellent — a year ago

with Nelson

Vanessa

9.4

Today we began with a visit to Billecart-Salmon, which has been family owned since 1818. They are 7 generations strong, producing between 2 and 2.5 million bottles per year. We received our informative tour from Jérôme Lafouge. 👏

He explained how Billecart-Salmon grows and manages many of the vines used to produce their wines; they also source grapes 🍇 from other growers, but otherwise own the production process from the pressing of the grapes on… the facilities are pristine and processes are executed meticulously.

Each wine is vinified by vineyard plot. A unique feature of Billecart-Salmon is its decision to have a slow, cool fermentation process for all of its wine - both those vinified in barrels and those in stainless steel tanks - a process that takes 6 weeks to complete.

Each winemaking decision is customized based upon the type and condition of the grapes, e.g., some undergo a malolactic fermentation (where tart malic acid is converted to soft, lactic acid) while others may not, some have a first fermentation in oak where as some are stainless steel, etc.

At the end of our tour we had the pleasure to taste a few beautiful wines (pictured here).

Our favorite was the 2002 Vintage Cuvée Nicolas François comprised of 60% Pinot Noir from Mareuil-Sur-Aÿ, Aÿ, Ambonnay, and Verzenay and 40% Chardonnay from Chouilly, Cramant, and Avize.

This wine was clearly developing lovely tertiary aromas. It also had great complexity retaining its primary and secondary notes. It was disgorged January of 2016, resting over a decade on the lees.

The aromas and palate had caramel, toffee, brioche, pie crust, toast, hazelnut, cream, melted butter, honey, ginger, candied lemon peel, quince, fig, and chamomile notes.

What an enjoyable experience and we loved meeting some new friends on the tour from Savannah, Georgia and Canada.

Santé mes amis 🥂🥂🥂 — 2 years ago

with Deked1