We use cookies for analytics and to improve our site. You agree to our use of cookies by closing this message box or continuing to use our site. To find out more, including how to change your settings, see our Cookie Policy.
I ran into @John Howard at Costco yesterday and he encouraged me to try this vintage Brut Champagne for $39.99.
The nose reveals; overripe & slightly sour, pineapple, green & golden apple, bruised Bosc pear, tropical melons, Manila mangoes, white citrus blend, a little white peach & dry apricot, nut skin, almonds, cream, notes of ginger, cream, heather honey, oyster shells, sea fossils & sea spray, some heated grey volcanics, grippy chalkiness with jasmine, yellow flowers/lilies.
The palate shows nice viscosity and a touch gummy or gluey. The mouthfeel is solid, crisp, clean & refreshing. Overripe & slightly sour, pineapple, green & golden apple, bruised Bosc pear, tropical melons, Manila mangoes, a little white peach & dry apricot, grapefruit with some pith, lemon & lime zest, nut skin, almonds, cream, caramel, vanillin, notes of ginger, cream, melted butter, heather honey, some root beer characteristics, oyster shells, sea fossils & sea spray, some heated grey volcanics, grippy chalkiness with jasmine, yellow flowers/lilies. The acidity is refreshing, zippy with crispiness. The long finish is rich, slightly sweeter than I like, nicely balanced and nicely persistent.
John did say don’t over chill this and it does get better as it warms. However, for us, this falls deeper into the oxidative realm which; is not our preference.
Photos of; the House Collet, barrel room with veins of white chalk, salon room and Collet vineyard.
I ran into @John Howard at Costco yesterday and he encouraged me to try this vintage Brut Champagne for $39.99.
The nose reveals; overripe & slightly sour, pineapple, green & golden apple, bruised Bosc pear, tropical melons, Manila mangoes, white citrus blend, a little white peach & dry apricot, nut skin, almonds, cream, notes of ginger, cream, heather honey, oyster shells, sea fossils & sea spray, some heated grey volcanics, grippy chalkiness with jasmine, yellow flowers/lilies.
The palate shows nice viscosity and a touch gummy or gluey. The mouthfeel is solid, crisp, clean & refreshing. Overripe & slightly sour, pineapple, green & golden apple, bruised Bosc pear, tropical melons, Manila mangoes, a little white peach & dry apricot, grapefruit with some pith, lemon & lime zest, nut skin, almonds, cream, caramel, vanillin, notes of ginger, cream, melted butter, heather honey, some root beer characteristics, oyster shells, sea fossils & sea spray, some heated grey volcanics, grippy chalkiness with jasmine, yellow flowers/lilies. The acidity is refreshing, zippy with crispiness. The long finish is rich, slightly sweeter than I like, nicely balanced and nicely persistent.
John did say don’t over chill this and it does get better as it warms. However, for us, this falls deeper into the oxidative realm which; is not our preference.
Photos of; the House Collet, barrel room with veins of white chalk, salon room and Collet vineyard.
Aÿ, Vallée de la Marne, Champagne, France
