Amber in color, limited bubbles. Pretty stuff- apricot, honey, some sherry notes. Toasted brioche. Definitely aged but lovely and balanced. Probably would have been oak a few years back
Amber in color, limited bubbles. Pretty stuff- apricot, honey, some sherry notes. Toasted brioche. Definitely aged but lovely and balanced. Probably would have been oak a few years back
Apr 14th, 2023
The 1985 Cristal is powerful and resonant on the palate, with just the earliest hints of oxidative notes starting to appear. The 1985 may not have quite the layers, focus or pedigree of the very best years, but it more than makes up for that with its inviting, generous personality. There is so much to like, including the wine’s soft curves and racy feel. The 1985 is an especially opulent Cristal, with attractive smoky and torrefaction overtones, and exceptional balance. “In 1985, we had a severe frost that lowered yields dramatically,” Chef de Caves Jean-Baptiste Lécaillon recounted. “It was a vintage to handle carefully. From what the old-timers told me, because I was not here, set was so bad that the percentage of stems relative to fruit was quite high. Our crew works hard to cut as close as possible, especially in challenging vintages. But I imagine some stems and underripe berries made it into the tanks, resulting in somewhat green, bitter flavors at pressing. In the end though, those qualities have been pretty good for aging. Ultimately, Champagne is a battle between ripeness and greenness. If you are too ripe, you have rot, and if you aren’t ripe enough, you are green. You need to find the optimal window for picking.” (Antonio Galloni, Vinous, December 2018)
The 1985 Cristal is powerful and resonant on the palate, with just the earliest hints of oxidative notes starting to appear. The 1985 may not have quite the layers, focus or pedigree of the very best years, but it more than makes up for that with its inviting, generous personality. There is so much to like, including the wine’s soft curves and racy feel. The 1985 is an especially opulent Cristal, with attractive smoky and torrefaction overtones, and exceptional balance. “In 1985, we had a severe frost that lowered yields dramatically,” Chef de Caves Jean-Baptiste Lécaillon recounted. “It was a vintage to handle carefully. From what the old-timers told me, because I was not here, set was so bad that the percentage of stems relative to fruit was quite high. Our crew works hard to cut as close as possible, especially in challenging vintages. But I imagine some stems and underripe berries made it into the tanks, resulting in somewhat green, bitter flavors at pressing. In the end though, those qualities have been pretty good for aging. Ultimately, Champagne is a battle between ripeness and greenness. If you are too ripe, you have rot, and if you aren’t ripe enough, you are green. You need to find the optimal window for picking.” (Antonio Galloni, Vinous, December 2018)
Dec 21st, 2018
Drink now. Super fine yet faint perlage, acid still intact. Some oxidation in the rich and complex bouquet of caramelized apple, dense whole grain bread, and toasted hazelnut. Persistent finish and fine.
Drink now. Super fine yet faint perlage, acid still intact. Some oxidation in the rich and complex bouquet of caramelized apple, dense whole grain bread, and toasted hazelnut. Persistent finish and fine.
Aug 22nd, 2018
No bubbles left, some seepage on the cork, but funnily enough it was still quite special, confit ginger, mandarin marmalade mixed with vanilla beans, custard, creme brûlée, just the caramel on the finish showed it wasn't stored correctly, all things considered quite extraordinary.
No bubbles left, some seepage on the cork, but funnily enough it was still quite special, confit ginger, mandarin marmalade mixed with vanilla beans, custard, creme brûlée, just the caramel on the finish showed it wasn't stored correctly, all things considered quite extraordinary.
1 person found it helpfulMay 1st, 2017
Champagne, France
