Popped yesterday. A touch of sulfury reduction then. Today: watermelon, sea salt, a hint of green pepper spice. On the palate: fantastic acidity, pepper, soft watermelon and soft cranberry. It was 50 and raining in LA yesterday, and sunny today (similar temp)...rose weather, right? — a day ago
Very nice but not honeyed. — a month ago
What a stunner.
Start round and sweet, friendly, red fruits Gamay in the place, progressively letting the Syrah play her partition. Spices and dark berries and herbs and complexity.
So beautiful! So pleasant to drink! — a month ago
Now we are taking. 100% Tressallier. A Val de Loire from St. Pourcain as you can’t have 100% Tressalier be St. Pourcain. Has to be blended with Chardonnay. Anyway. What a wine. Nose is green grass and lemon candy. Salty and high toned. Gorgeous minerality. So focused and a sense of deepness and refinement. 50 types and textures of lemon on the nose. Candied, fresh, flesh, rind, Meyer. The whole shebang. Stunning. Palate is concentrated, serene and so silky. This is so classy. Amazing texture and so delicate. Stunning purity and freshness. Blew me away. Long and clearly delineated finish. So complex and mineral. This reminds me of so many things but it’s really it’s own thing. Like a hypothetical blend of Boudignon Anjou Blanc/Brisset/Mullen Kab Trocken. Insane
As this airs the nose gets more saline, confectionary, and just crazy. So airy. A Chablisien vibe enters at minute 30. So well made. Holy acids! — 2 months ago
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 — 2 months ago