Donald Williams

9.5

This is why we drink so much bubbly. — 4 days ago

with Bonnie

Zack Hall

9.3

Cool stuff — 2 years ago

K

10

Very good champagne! Easily drinkable light and dry. Had it for the NY and enjoyed it — 3 years ago

Scott Rowe

9.1

Wrattonbully showing off with a generous amount of fruit packed into 1 bottle of wine.
#selfisolation #socialdistancing — 4 years ago

Byron Hewett

8.9

I wanted to like this more, but it didn’t quite hit the right notes for me. There was a pinched acidic note here that was distracting. — a month ago

Christian Fischer

9.5

Gold color. Vibrant and still going strong, definitely another 10-20 years left in the 2000 vintage. Unmistakably a Charles Heidsieck but much more refined and harmonious. A wonderful bottle to drink; the QPR is a bit challenging, but no regrets. — 2 years ago

David T

Independent Sommelier/Wine Educator

9.6

Big weekend holidays call for big wines. Happy Memorial Day weekend.

Time to make the new Riedel Vintage Sommelier flutes really prove their worth.

The nose reveals; golden & green apples, sour lemons, lime juice to almost candy, touch of apple cider, overripe pineapple, lime, tangerine notes, stone fruit-apricot & peach, caramel, sweet, cream butter, vanillin, very beautiful & powdery chalkiness, saline, sea fossils, delicate, grey volcanics (almost ash), bread dough, light yeastiness, chunks of just fruit in marmalade, jam, hints of candle wax, honeysuckle & comb, gentle white spice with yellow lilies, jasmine, spring flowers, fruit blooms with some mixed in cut greens.

The body/mousse is gentle & delicate...super micro oxygenation/bubbles. She shows her beauty as she glides over the palate. More golden apple than the nose, green apple, sour lemons, lime zest to almost candy, touch of apple cider, overripe pineapple, lime, tangerine notes, stone fruit-apricot & peach, caramel, vanillin, sweet, cream butter, very beautiful & extremely, powdery chalkiness, saline, sea fossils, delicate, grey volcanics (almost ash), bread dough, light yeastiness, sesame oil, silvered almonds, chunks of just fruit in marmalade, jam, hints of candle wax, honeysuckle & comb, gentle white spice with the perfect light heat & palate penetration with yellow lilies, jasmine, spring flowers, fruit blooms with some mixed in cut greens. The acidy is perfect and gentle. The finish isn’t quite as good as the 02 Krug we had on my birthday in March but, it’s a close relative. It’s super; refined, delicate, unbelievable knitting, well balanced, elegantly polished like 75 degree sunshine on your face and persists softly like baby skin for minutes.

An amazing cuvée!

Photos of; the Champagne house of Egly-Ouriet, A-frame bottles in their cave, Owner/ Francis Egly (since taking it over from his father in 1982) in one of his Ambonnay Grand Cru Vineyards and vines around the estate.

Producer notes, Elgy-Ouriet was planted in 1946 to Pinot Noir in pure-chalk soil of ‘Crayères.’ Unquestionably one of the finest, south-facing terroirs in Ambonnay. Les Crayères is the top single vineyard of the estate, containing the oldest vines. 100% Pinot Noir from the renowned Les Crayères known for its extremely shallow topsoil and chalky bedrock. Completely barrel fermented, and aged 70 months on the lees. It's a blend of the 2010 and 2011 vintages and was disgorged in July 2018 after 72 months sur lattes. — 4 years ago

emilie cycz

10

Brioche, buttery, bold but bright. Lovely — 2 months ago

Stephen Redenbaugh

9.2

Crisp, medium gold. Just a bit of sulfur on the nose. Ripe apple, core, peel, seeds and all. Medium weight and dragging a bit of green stem with it. Good… but not great. A bit clunky and not very elegant. Hoping my second choice for NYE shows a bit better. — a year ago

David T

Independent Sommelier/Wine Educator

9.5

Well...this was one hell of a week. There is only one way to wind it down. Reach for an excellent bottle of vintage Champagne.

My first thoughts are how delicate this is on the palate. Further, how unbelievable it will be with another 8-10 years in bottle.

The nose shows; slightly sour lemon, the good parts of lemon Pledge, lemon meringue, white stone fruits, pineapple fresh with lots of juice, grapefruit, lime pulp, honeysuckle, soft, haunting caramel, brioche, limestone & slightly, dirty, grey volcanics, saline, sea fossils, sea spray, bread dough, vanilla, white spices-light ginger with spring flowers, mixed floral greens & lilies.

The body is light on its feet and dances on the palate. Delicacy abounds. Its soft, gorgeous mousse right there with the best money can buy. Slightly sour lemon, lemon meringue, green & with more bruised golden apple, white stone fruits, pineapple fresh with lots of juice, grapefruit, lime pulp, touch of apple cider, honeysuckle, soft, haunting caramel, ginger ale into cream soda, brioche, nougat, toffee notes, lighter nuts without skin, limestone & slightly, dirty, grey volcanics, saline, sea fossils, sea spray, bread dough, vanillin, marzipan, white spices-light ginger with spring flowers, mixed floral greens & lilies. The acidity is mellow yet lively, gorgeous and as good as it gets. The finish is all luxury. So well knitted & balanced, elegant, rich but not overpowering and gently persisting several minutes.

Photos of; The House of Taittinger, their caves so chalky white and built on the famous Crayères Cellars of Reims: 2.5 miles of tunnels (they own 1/4 to 1/3 of it) cut out of chalk by the Romans, the portrait of Thibaud IV who was a king, lord, manager, singer, conqueror, explorer & 11th century Crusader all rolled into one from which, this Cuvée was the catalyst creation and part of the 600 plus hectares they own in Champange.

Some producer notes; Taittinger's history can be traced back to 1734, when it was originally known as Forest-Fourneaux, founded by Jacques Fourneaux who worked closely with local Benedictine monks to learn how to produce wine. They were just the 3rd Champange house.

The estate was bought by the Taittingers – a family of wine merchants – in 1932, and thanks to the great depression and subsequent low land prices, the family also picked up huge swathes of vineyard. From 1945-1960, Francois Taittinger established the cellars in the Abbey of Saint-Nicaise, and after his death in 1960 his brother Claude took over, pushing the estate into a Champagne house of world renown. Such was the status of the label that the Taittinger family soon expanded its business into other luxury goods. However, this eventually led to financial difficulties, and in 2005 the Taittinger brand – including the Champagne house – was sold to the American owned Starwood Hotel Group. The sale was badly received by the Champagne industry, with many fearing the new owners – unfamiliar with the culture of Champagne – would put profit ahead of quality.

Just one year later, Claude’s nephew, Pierre-Emmanuel Taittinger, who had always been opposed to the sale, negotiated a €660m deal with the Starwood Group, and the Taittinger family resumed ownership of the company.

In 2017, Taittinger planted its first vines in England, near a village in Kent, for its venture into English sparkling wine. The first bottle will be ready in 2023.

1/8/21 — 3 years ago