Grand Cellier 1er Cru Champagne Blend

I have really come to embrace this producer since my October 22 visit to the property. Beautiful champagne that is generally fermented in neutral small & large barrels/vats.

Starts w/ lemon, pineapple, lime, kiwi, white stone fruits, green apple, touch of tangerine & grapefruit w/ light sprinkle of sugar, cream, light white spice, crushed limestone w/ chalk, sea fossils, saline, light yeastiness, bread dough, sprinkle of dry herbs, spring flowers, jasmine, spring flowers & a touch of yellow lilies, nice crisp acidity with a structured backbone, nice tension, very well balanced and an elegant polished finish that lasts just under 90 seconds.

Dec. 2018 disgorgement

Racy, intense, taut, red berries, Meyer lemon zest, chalk, pastry dough, some chopped nuts and herbs. Give it a bit of air or time

2012 base; 2018 disgorgement. Electric, cream, white pepper, bruised fruit and toasted nuts. Need more @Flatiron Wines

Chrisp green apple, pear and a beautiful chalky overtone.

Wow. The seaside. Walnut. Salty, yeasty, citrusy, expansive, herbal smell. Lively bubbles, great streak of acid. Lacks fruit, all mineral. But really good.

My mouth was in orgasmic ecstasy

In the name of science, a few champagnes/sparkling wines were sampled today in an effort to help a friend for comparative research reasons. Hard way to spend a Monday...

For me, this was opposite end of the spectrum vs the Krug. More “reductive” in style with the bruised fruits & matchstick initially but this became a bit more fleshy after some time open and revealed more underripe citrus, lemon-lime candy and crushed rock. Thanks @Weston Eidson

Golden apples & toast - I love the broad reach balanced by acidity! All sorts of yum & great with these hogshead cheese arancini!! #spoiled

Mineral, sour on the first sip but mellows out