Gaston Chiquet

Special Club Brut Champagne Blend

9.227 ratings
9.314 pro ratings
Dizy, Vallée de la Marne, Champagne, France
Champagne Blend
Top Notes For
Steven Gullo

Earthy sauvage with an underlay of dried lemon peel, pear and brioche. Still bright and lively on the palate. Really nice.

Earthy sauvage with an underlay of dried lemon peel, pear and brioche. Still bright and lively on the palate. Really nice.

Dec 12th, 2015
Kareem Massoud

Winemaker Paumanok Vineyards

9.1

To celebrate!

To celebrate!

Aug 12th, 2015
Alexis Davis Iaconis

Hospitality Director Copain Wines

9.7

Favorite grower producer and just the best bottling from a great vintage

Favorite grower producer and just the best bottling from a great vintage

Jan 14th, 2015
Garrett Smith

Sommelier Restaurant DANIEL

9.3

I confess to being a complete geek about chiquet. Fell in love with them before I even knew what champagne was, really. 00, super clean and broad. Perfect bottle.

I confess to being a complete geek about chiquet. Fell in love with them before I even knew what champagne was, really. 00, super clean and broad. Perfect bottle.

Nov 5th, 2014
Michael Herzog

Drinking at its peak right now. Lots of apple notes. Creamy, some yeast, notes of peach and a little white pepper.

Drinking at its peak right now. Lots of apple notes. Creamy, some yeast, notes of peach and a little white pepper.

Jan 21st, 2017
Gillian Robb

Lush, fruit forward, and slightly oxidative. A real treat.

Lush, fruit forward, and slightly oxidative. A real treat.

Oct 15th, 2015
Kevin Simback

Boom goes the dynamite!

Boom goes the dynamite!

Jan 10th, 2015
Marc Smoler

Sales Hart Davis Hart Wine Co.

2000 Gaston, 2000 Pichler, 2005 Mueller

2000 Gaston, 2000 Pichler, 2005 Mueller

Jan 31st, 2013
Regan O'Kon

So much to celebrate!

So much to celebrate!

Apr 19th, 2013
Izzy Nosnik

Showing a bit advanced for its age. Lots of bakery going on with the nose and palate. Some acidity to balance it out all that yeast.

Showing a bit advanced for its age. Lots of bakery going on with the nose and palate. Some acidity to balance it out all that yeast.

Feb 1st, 2013