Popped and poured, consumed over three days and best on Day 3. The wine presents a deep straw color with a persistent moose and very tiny bubbles. On the nose, the wine is intense with notes of strawberry raspberry, lemon bar, marzipan macaroons, nougat, Turkish delights and brioche. On the palate, the wine is dry with medium+ acid. Confirming the notes on the nose though it definitely has more of the citrus and a good bit of a yogurt thing on the finish which is medium+. Tons of chalky minerals. This was more of a gastronomic champagne, particularly on Day 1. It really begged for food. By Day 3, it was equally enjoyable as a food wine or an aperitif. A lovely bottle of bubbles in that rich(er) style. No disgorgement data on the lable.
Popped and poured, consumed over three days and best on Day 3. The wine presents a deep straw color with a persistent moose and very tiny bubbles. On the nose, the wine is intense with notes of strawberry raspberry, lemon bar, marzipan macaroons, nougat, Turkish delights and brioche. On the palate, the wine is dry with medium+ acid. Confirming the notes on the nose though it definitely has more of the citrus and a good bit of a yogurt thing on the finish which is medium+. Tons of chalky minerals. This was more of a gastronomic champagne, particularly on Day 1. It really begged for food. By Day 3, it was equally enjoyable as a food wine or an aperitif. A lovely bottle of bubbles in that rich(er) style. No disgorgement data on the lable.
May 18th, 2023
N: Apples, Straw, Earth, clay,lemon marmalade, a bit of sweaty armpit funk.
P: Fine mousse, persistent, lemons galore, beautiful acids, apple peel, mouth coating.
50/50 Chard and Pinot.Delicious stuff worthy of a celebration indeed!
Thanks@ First Bottle
N: Apples, Straw, Earth, clay,lemon marmalade, a bit of sweaty armpit funk.
P: Fine mousse, persistent, lemons galore, beautiful acids, apple peel, mouth coating.
50/50 Chard and Pinot.Delicious stuff worthy of a celebration indeed!
Thanks@ First Bottle
Jun 9th, 2023
Work leftovers. 50/50 Ch,PN....Alexandre Salmon makes 1000 btls of this NON Special Club Champ that includes Chard from '11 in barrique for 20 months, PN from '12 in barrique for 8 months. Lees for 9 yrs! 2nd fav of the day!
Work leftovers. 50/50 Ch,PN....Alexandre Salmon makes 1000 btls of this NON Special Club Champ that includes Chard from '11 in barrique for 20 months, PN from '12 in barrique for 8 months. Lees for 9 yrs! 2nd fav of the day!
Dec 6th, 2024
Champagne, France
