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Régis Camus signed this bottle for me after a Piper/Charles lunch in NYC back in 2011. Managed to keep my grubby paws off it for 5 years.
Only just showing development, buttered toast and baked yellow apple. Acid part for the vintage, very refreshing. Another 5 would yield a really fine drink.
Régis Camus signed this bottle for me after a Piper/Charles lunch in NYC back in 2011. Managed to keep my grubby paws off it for 5 years.
Only just showing development, buttered toast and baked yellow apple. Acid part for the vintage, very refreshing. Another 5 would yield a really fine drink.
The first thing that struck me was the colour - whether that's because I've been drinking so much crystal clear non vintage Champagne and Aussie sparkling I'm not sure, but an amazing light gold with a very fine persistent mousse. On the nose an initial yeasty toasted note which like a layer folds back revealing the lemon curd and honeysuckle notes which are typical of the 2006 vintage for a number of Champagne houses. On the palate, it confirms the nose which rich buttery toast layered with citrus fruit characters and a finish which is of medium length. I really enjoy the mouthfeel of this wine and it's interesting because the acid is actually quite restrained and unlike anything I've tasted recently. Really enjoyed this wine and I'm notoriously tight with my scores but this is a world class wine deserving of a 94+
The first thing that struck me was the colour - whether that's because I've been drinking so much crystal clear non vintage Champagne and Aussie sparkling I'm not sure, but an amazing light gold with a very fine persistent mousse. On the nose an initial yeasty toasted note which like a layer folds back revealing the lemon curd and honeysuckle notes which are typical of the 2006 vintage for a number of Champagne houses. On the palate, it confirms the nose which rich buttery toast layered with citrus fruit characters and a finish which is of medium length. I really enjoy the mouthfeel of this wine and it's interesting because the acid is actually quite restrained and unlike anything I've tasted recently. Really enjoyed this wine and I'm notoriously tight with my scores but this is a world class wine deserving of a 94+
Cellarbrations at Cottesloe Western Australia, Certified Specialist of Wine (CSW)
9.5
Let the temp come up and the nose reveals itself. Subtle complexity, bread notes and let it go further and the richer honeysuckle and toast shines through. All of this is lead by a fine and fresh acidity. One of my favourites
Let the temp come up and the nose reveals itself. Subtle complexity, bread notes and let it go further and the richer honeysuckle and toast shines through. All of this is lead by a fine and fresh acidity. One of my favourites
Champagne, France
