The last post of the year

The year ends and it's time to look back and reflect. Sentences like; "did that really happen this year" and "Where does time fly", seems to become returning phenomenons. I did it myself this morning - clicked on the January, February, March.....post and yes time is indeed flying an my memory seems to worsen every year.

It's also the season for statistics; how odd or common the past year has been and when it comes to wine, it's usually top XX on the most memorable (even the most disappointing) wines, which we seek to look back upon.

I am not that good at making these lists, even if I could probably pick a few wines (mostly Champagnes) here and there. Sure, I can tell you if I liked wine A better than wine B (in most cases), but that's not the same as saying wine A is a winner and wine B is a looser. A couple of weeks ago I was sitting in a restaurant with some friends, sharing a couple of wines. One of the wines, was the 2003 Domaine du Pegau Chateauneuf du Pape, Cuvée Reservée. I know "Pegau" pretty well, as it was the first wine I ever bought (the 1985 Vintage) and I have tasted it (I think...remember my bad memory) in all vintages. The 2003 is 99 pts by Robert Parker and for my palate, that's miles away from where I would judge it (even if I don't use points). But again at that night, while making conversation, laughing, having fun and sharing a rustic lamb dish, it did well. Had we had a complex and fragile wine - even some of the Champagnes I usually drink, I am not sure the outcome would have been successful.

As time passes, also in 2009, I pay a lot of attention to the variables which can affect me when I taste wine, but I also. try to praise the diversity of wine and see if there is valid information for me to seek as a taster, when to pair wine with food, occasion or simply just the state of mind I am in. Even if it sounds like the oldest cliché in the world, I must admit I like the concept of each wine to it's time...but yes...I can drink Champagne every day

Looking back on 2009 I have once again participated in some "serious" tastings (believe me, they are not that serious ;-) ), where we usually meet up in some of the best restaurants we have here in Denmark. This gives food and wine mint conditions to perform and on most cases the line-up will even be coordinated beforehand with the very open minded restaurants we have here. But to me these tastings are also a social forum - even small time oases, where I meet with my best friends and share our passion, and simply just have an unforgettable day, which not only is about the liquid in the glasses. It's also an evening where I use a lot of time with the camera and where your senses are bombarded from start to finish. At such event's I have found it useful just to make a few paper notations, if I in any way should be able to offer you some sort of valid tasting notes.

But, there is no doubt in my mind, that the "best" tasting notes I can write, are those I write when I am home. Even if I can't bring food and wine to the same level as a top class Michelin star restaurant, I can still have more than one glass - and in some cases even a full bottle. During 2009, almost (I haven't calculated it) 90% of all the young Champagnes I drink had enormous bottle evolvement, to a degree where one glass would simply not have been sufficient to make some sort of judgment.

Benoît Tarlant

But not only have I been sitting in fancy restaurants in 2009, I have also returned to a event, which I was sure was out for good, namely "The wine shop tasting" - more specifically @ my favorite Champagne pusher, where I have tasted many of the new and interesting Champagne offerings and even had the pleasure of meeting Benoît Tarlant in August. I have missed these tastings, as they are in fact very good training and insightful, but also very informal and relaxed.

2009 was also a year, which make me realize how much I difficulties I have with high extracted and alcoholic wines. They kill my food and they kill the drinking pleasure. Setting up such generalizing barriers can easily result in crusade of dogmatic rules, which I don't want - but it's simply just the way my taste buds seems to react over and over again. Looking back - not only on 2009, but further - it's without a doubt my increasing consumption of Champagne which has started this avalanche and it seems unstoppable.

But let me pick my highlight for 2009. Without a doubt, my visit to Champagne. Meeting the people behind the wines, seeing their humble production facilities and feeling their passion is what it's all about to me.

My favourite funny wine moment of 2009 also comes from my Champagne visit. Sitting in David Léclpart's living room and tasting his magic 2000 Apôtre. My friend, Dan remarks. "Oh this is so good - so buttery and soft". Turning towards David - waiting for him to say some deep insightful winemaker's thoughts about the wine.

David Léclapart: "Well, I didn't put butter in it"

;-)

David Léclapart

2010 - ...let's see what it brings. I hope very much to add a label called “People” on the site. It’s something I have wanted to do for a while, and basically it’s portraits of all kinds of people, I bump into when it comes to wine. It can be a wine producer, wine merchant or even just a friend of mine, which share the same passion for wine. It’s another step in the direction of personalizing this blog. Of course this label is also a possibility for me to exploit my hobby on Photography. I am setting pretty high standards for this label, but I am still a novice when it comes photography. Like one of my readers said (which is a brilliant professional photographer) – “Don’t quit your day job” ;-). But I will go ahead with the project anyway in order to become better.

2010 will hopefully also bring some nice wine experiences. Already hearing whispers about a Krug tasting (yeah baby!!!) - maybe the postponed Selosse vertical will come back on schedule and just maybe I will do a Champagne tasting myself or travel to Champagne again or even to Stockholm and meet new Champagne friends....who knows....I am already thirsty.

I wish you all a happy new year - see you in 2010.

Cheers!!!!!

Best,

Thomas

Merry Christmas

I wish you a merry Christmas - thank you for reading my blog.

2007 Jerome Prévost "La Closerie Fac-Simile Rosé"

100% Pinot Meunier
Dosage: 0 g/l
Method: Assemblage
Production: 2.800 bottles
Glass: Spiegelau Adina “Red wine”

It’s always something special to taste the debut release of a wine. It’s even more exiting when it comes from a region of traditions – and in this case, my favorite region. So who’s saying that nothing is going on in Champagne?

It had no idea what to expect here, but even so, I was surprised to see how shy and fragile the wine was at opening. But in fact, I prefer Rosé Champagnes, which are leaning to these characteristics; and this is such an example….well almost. Once again, I encountered a Champagne, which was constantly evolving in the glass. As the nose opens up, it has small dozes of iron and salty red fruits – mainly cherries. With the last two glasses it puts on in weight and exotic fruits emerge, especially a note of quince is detectable. It’s also starting to show some darker fruits patterns, rising from a slightly oxidation. This makes me speculate, that within a relative short time frame, lets say 1½ years or so, this will be a completely different Champagne. The oxidation note will be far more dominant at that time, but if it can still hold on to these fragile, subtle and feminine signs, we truly have something to look out for.
I might add that once again, this is the sort of Champagne, which you can easily rise in temperature and obtain more nuances without killing the freshness.

To conclude: I wasn’t at the same ecstatic stage, as I was with the new Rosé from Bérèche. I missed that final edge and magic dust. But still a very nice bottle of Rosé, which certainly holds some promising features. Time will tell.

2006, Raphaël Bérèche "Instant Rosé No.1"

55% Chardonnay

40% Pinot Noir

5% Pinot Meunier

Assemblage 6% Red wine

Fermentation: Spontaneous

Malo: Unintended

Disgorgement: 4/5-2009

Glass: Spiegelau Adina “Red wine”

I am neither in favour of generalizing nor categorizing when it comes to wine. Unfortunately, it’s something that’s quit common, as it’s a good tool of sorting out all of those tasting experiences. Of course such a pattern is pretty innocent, natural and useful, but thing is, by categorizing we accept that wine is suitable for such schematics and ignore how complex a liquid we have to deal with. Okay….this is another debate which I might open another day, but it takes me to the wine in hand and in fact challenge my own way of analyzing a bottle of wine. You see, when it comes to Rosé Champagnes, I have a tendency to categorize. It’s not that I have specific groups set-up in my mind, but I definitely see myself jumping to generalizing conclusion when I smell a “rat”. It happens that I find myself in situations where I am puzzled about the whole En Vogue Rosé thing.

Well – that was then and this is now. I think an angel just entered the room and reset my brain. This Rosé simply knocked me over and it’s funny because it’s a Rosé Champagne that’s so easy to understand, but maybe it’s this simplicity I have been searching for in the Rosé jungle – who knows? Now let’s concentrate on this utterly resistible babe. Already at first pour I was in love, incredible fresh and fragile stuff, where the aromas is dream come true of dried red fruit; such as – currant, apricot and cherries. The taste is in perfect harmony, so classy, fragile and unheard appetite and seductive. The style is fragile, mineral infected and it simply stands out as one of the most balanced Rosé I have ever tasted.

When I drink Champagne at home I always take it out from the fridge and rest it 20 minutes to reach around 9-10 degrees and when it hits 14-15 I sometimes just dip it for a short time in an ice bucket to keep a temperature around 10-13 degrees. With this Champagne I never got around to the ice-bucket trick as it tasted perfect all the way up to 16 degrees. To me that’s a sign of class.

There are 895 bottles of this babe – so hurry up.

Fresh releases

(2006, Ulysse Collin new Pinot Noir)

(Raphaël Bérèche new and very limited Rosé "Instant Rosé No.1")

(Jerome Prévost new Rosé, 2007 Vintage)

Have a serious cold, but when it clears, these two are next...stay tuned as they say....ATJUUU!!!!!

Curiosity killed the cat.

2004 Domaine de la Tournelle "Ploussard de Monteiller"

100 % Ploussard sur marnes grises

Glass: Zalto Burgundy

Finally!!!!

After 16 years of tasting wine, I finally realized that Champagne was the Holy Grail for me. No need to buy German Rieslings, Barolo’s, Brunello’s or my ex-love; the Italian IGT wines anymore. It also put an ending to spontaneous purchases of high rated wines, whatever their geographic location. But finally, I seemed to have escaped the dark side of a wine collector – the shopaholic phenomenon of always having the obsession and fear of not of having the newly released vintage, which always (for some reason) is declared vintage of the decade/century or simply just a perfect year for one of your favorites wines.

So here I find myself, sitting with my first glass of red wine from Jura in France and the next week, I am at my local wine pusher and buying a case of this stuff.

I am back to ground zero, pathetic - Jesus Christ - what happened?

First of all, the wine speaks for itself. The 12.5% alcohol and its fragile brink red color is a first indication of a wine with very feminine features. The nose is an adorable twist between the red fruit from Burgundy Pinot Noir, but it’s also flirting with some Italian stuff here, I am thinking old School Sangiovese with red fruit and leather notes. Even some hints in the Barolo direction, with a rustic note of forest, mushrooms and dried fruits. It’s a slim, pure, chalky, light on its toes wine, with delightful great drinking pleasure. As I mentioned with David Léclapart’s Trépail Rouge, it’s unthinkable that I would have liked such a wine 2-3 years back. Great stuff and did I mention its great QPR around 15€.

Coming back to my intro. I might have believed that I was on safe ground with the new Champagne-tactic, but I guess I will always (like most other wine lowers) have a curiosity to try new things.

2002 Georges Laval "Les Chênes"

100% Chardonnay
Dosage: 0 g/l
Glass: Spiegelau “Adina red wine”

The other Friday I had planned to have another bottle of Champagne, which was in the lineup in “29 Champagnes”. Even if I rarely declare winners and looser in tastings, I think this one stood out as the shining star of that day. So with Copenhagen’s finest Sushi (The Chef-Choice menu) I poured myself a glass of this elixir. The opening was somewhat disappointing, as it feels shy and not particular giving. However, I have learned to feel relaxed about this with these “new” Champagne things, as they most of the time will open up with air. In this case it’s not just a matter of air, but more pronounced; temperature. I served it @ maybe 9 degrees, but when it hit about 12 (my guess) and up to maybe 15 degrees things started to happen. When served cold, it feels fragile – for sure elegant, but also rather shy. From 12>15 degrees an overload of passion fruits emerges with pineapple, mango, and kiwi, making me think Bátard-Montrachet. Even though the flavors are to the exotic side and making it oilier, it has enormous calmness and harmony, with lots of backbone acidity. It’s spectacular how complex this Champagne is and it has a profile like no other. The bubbles in this Champagne are very gentle and it’s really more a wine than a glass of Champagne. As I mentioned in the “29 Champagne” post, there are 888 bottles produces in 2002 Vintage and in Vintage 2004, 1.776 bottles will be available.

Hunt like daemons, ladies and gentlemen.

2006 Larmandier-Bernier "Terre de Vertus"

100% Chardonnay
Dosage: 0 g/l
Glass; Spiegelau Adina, Red wine

On all levels, this is tasty Champagne. Highly youthful, chalky BdB expressions are infecting the wine from all possible angels. Whatever, small dozes of apple scents, flowers, and vanilla - which might escape from the glass, they have all been through the mineral/chalky/crossed wet stones machinery and it's simply brilliant. To a certain degree the wine is painful - hurting the palate, but its precision weapons is not to be ignored, as it ads to the linearity, scope of complexity and tallness of the Champagne. Even if its way too young, and theoretically you should cellar 3-4 years more, I would still recommend you to try a bottle now, just to get the rough/fresh mineral sensation.

29 Champagnes

On account of the release of a new book on Champagne written by Mia & Mads Rudolf: - "Champagnebibelen" - 29 grower Champagnes was tasted @ Restaurant Noma on 6th of November 2009.

The second part of the book is portraits of the 29 growers you will see listed here below, in alphabetic order. I am still reading the very interesting first part of the book, which is a deep and personal insight to Champagne from the author couple, touching upon all possible angels and raising questions on the many paradoxes the area of Champagne offers. I will write something on the book, when I have finished it.

(Mads Rudolf)

The following winemakers where present at the tasting; David Léclapart, Vincent Laval ,Amaury Beaufort, Bertrand Gautherot and Isabella & Jacques Diebolt.

(Amaury Beaufort)

Flight 1

1.

2001 Pascal Agrapart "Cuvée Venus"

100% Chardonnay

Dosage : 0 g/l

A wine I have tasted before and one hell of an accomplishment in such a difficult vintage (and a debut release for this cuvée). It's flowery with some traces of yeast, autolysis, toast, corn and dark bread. It's not as full-bodied and lush in fruit as 2002, but fairly high clarity and linearity are adding to its profile and quality. On the palate it doesn't stretch itself completely, but still it's a wine which is very hard not to like and drink.

2.

2002 Amaury Beaufort "Polisy Millésime"

80% Pinot Noir, 20% Chardonnay

Dosage: 9 g/l

I almost have 2 TNs on this wine as it changed so much character in the glass. Unfortunately, version 2, ended up being the dominant outcome, as warmth in the glass adds to the sweetness and puts it's components out of balance in my view. Notes like; coconut, pickled cucumber and sweets is not something I favor and it's sort of a shame as the wine started fairly well with a spicy interesting fruit core. I guess the simple trick is to drink it chilled.

3.

2003 Françoise Bedel & Vincent Desaubeau "Dis, vin secret"

86% Pinot Meunier, 8% Pinot Noir, 6% Chardonnay

Dosage : 0 g/l

Only tasted this Champagne once before (blind) and it's richer than I recall and almost exotic with emerging coconut flavors. However it's also very deep Champagne, which also plays with a flowery window and even some herbal notes. Taste has the same feeling, with a very mouth coating mousse feel. Even if it's infected by the warmth of the vintage its wide spectrum of flavors insures its balance and makes it interesting.

4.

NV Raphaël Béréche "Reflets d'Antan"

Pinot Meunier, Pinot Noir, Chardonnay 1/3 each - Solera method since 1990

Dosage: 7 g/l

I still recall my first encounter with this wine and can't help to think how good a match it was with my Asian chicken dish and could easily see myself enjoying a glass with that type of food again. However, if to judge it here - in this lineup, it's too much of everything. The sweetness, despite a fairly medium dosage is overwhelming - not overly heavy, but sweet enough to take nerve away from the wine. Not only the rising sweetness, but I also find its structure too oily. Its purity is rather yummy though, bio driven with baby banana and mango, but again the sweeter notes of cookies, caramel and fudge are of such disturbing character. A shame really, as it has such an interesting profile.

5.

2004 Jean-Louise Bonnaire "Millésime"

100% Chardonnay

Dosage: 10 g/l

Primary notes of citrus and flowers, but by far the weakest Champagne so far. It lacks concentration and focus. Pretty dull.

6.

2006 Cédric Bouchard "Les Ursules"

100% Pinot Noir

Dosage: 0 g/l

I have always found it difficult to taste the wines from Cédric Bouchard in big tastings. There are incredible sleek and rarely represent the "lowest cleavage" in the line-up. This time was no exception, standing there in the glass, feeling shy and not really giving much. However, knowing what it is, I always find some resemblance to something I call diamond dust. It's a metaphor and yes, I have no clue how it taste like. But it's a reflection I use to describe a combination of black cherries, red currant, herbs, minerals and this incredible sleek feeling and yet seriously concentrated taste. The hard roughness of the uncut diamond, but also the sleekness and elegancy when it's cut....(I'm seriously mumbling now). Anyway it comes down to, what I have often touched upon, that Cédric Bouchard Champagnes have such a strong character, more a feeling to drink them and you seldom think of Champagne when you drink them, but man they are fantastic.

7.

NV Emmanuel Brochet "Le Mont Benoìt"

23% Pinot Meunier, 32% Pinot Noir, 45% Chardonnay

Dosage : 0 g/l

I was so pleased to see how well this wine did in this line-up as it has been a one of my favorite daily drinking Champagnes. It's simple, pure with Granny smith apples, citrus and immensely drinking pleasure. I love it for its NO FUSS agenda and I get thirsty every time I think of it.

8.

2002 Laurent Champ / Vilmart "Grand Cellier d'or"

80% Chardonnay, 20% Pinot Noir

Dosage : 9g/l

It was discussed around my table if this wine was corked or just an off-bottle. I found absolutely no traces of TCA, but admitted it seemed somewhat mature for its age - so just maybe flawed. White Burgundy was my first paper notation, creamy, pleasing, butter and not that complex. In fact I was rather disappointed as it's too much of everything. But I'll mark as a suspicious bottle and perhaps I will get the chance to re-taste it.

9.

2002 Alexandre Chartogne "Millésime" (Cuvée Mariage de Périne & Alexandre")

60% Pinot Noir, 40% Chardonnay

Dosage : 7 g/l

Maybe it had a mid-palate hollowness, but there was still some allure about this Champagne. I think it was the delicacy and weightlessness, which I found interesting and it certainly didn't hurt either that it had clarifying acidity. Overall - Brilliant elegancy and to state it shortly a Champagne in good harmony and drinking well right now.

10.

NV (2005) Olivier Collin

100% Chardonnay

Dosage: 0 g/l

A Champagne I have tasted 5-6 times now and it I have tried bottles which has seemed to mature somewhat faster and bottles which are as tight as a young Chablis. This comes somewhere in the middle and although you can sense the vanilla perfumes, slightly nutty flavors and some oxidation signs, its still seems young - especially on the palate with its Chablis resemblance. I liked it a lot and I think it did really well this day. I look very much forward to taste the 2006 vintage, which should arrive within 1-2 month here in Denmark.

(Isabella & Jacques Diebolt)

Flight 2

11.

2002 Jacques Diebolt "Fleur de Passion"

100% Chardonnay

Dosage : 7 g/l

Perhaps the most intense Champagne so far. Its nerve and energy is something else and you know there is a true gem in the glass. A mixture of fragile chalky Chablis and a self-confident Montrachet. However - and I could be wrong, but a note of sulfur came forward in the glass as it warmed up. Could again (as with Dom Perignon) be the result of a reductive style, but it was certainly not making me happy.

12.

2004 Pascal Doquet "Vertus 1. Cru"

100% Chardonnay

Dosage: 4,5 g/l

I found a funny note of white cola, which I sometimes compare to parsnip. However, it has a good "bio" purity with expressive and charming sweetness (not too much) and even if it didn't make me go backwards it was still a good Champagne.

(Mia Rudolf)

13.

2004 Charles Dufour "Simplement Blanc"

100% Pinot Blanc

Dosage: 0 g/l

Very different Champagne. Bizarre, mysterious, but also some sort of intriguing affect as you simply had to pay attention. Easily the spiciest Champagne I have ever smelled. Hard to describe exactly what the notes are, but in the direction of herbs, thyme and blackberries. The taste is very rustic, but even if I doubt there will be wall to wall cases of this Champagne in my cellar, I couldn't help to smile a little bit about it. Think I will try it again someday, in order to have proper time to reflect.

14.

NV Francis Egly "Blanc de Noirs Grand Cru"

100% Pinot Noir

Dosage : 4 g/l

An old relative and a Champagne I used to be very impressed by. To some extend I still are, even if my preferences have changed dramatically over the past year. This Champagne is the sort, which could probably go for the lowest cleavage and gain a lot of Parker points and win blind tastings - among the blind...hehe...just kidding. Anyway, it's impressive stuff and seriously tightly packed, like a bomb ready to go off. When its flavors are released it explodes with enormous concentration and a waxy, slightly oxidized fruit core of; walnuts, dark bread, flour and exotic evening perfume. It's big, bold and like hugging a big Teddy bear. But - there is a lemon note, which really saves it - you especially feel it on the palate as it's in rather good balance, even if it's very opulent Champagne. However it didn't like warmth in the glass, where its flavors and fairly low dosage took it more to a flabby ground. Overall - seriously impressive stuff, but I need it in small dozes (a glass or two, not a full bottle).

15.

2000 Jean-Pierre Fleury

Pinot Meunier, Pinot Noir, Chardonnay 1/3 each

Dosage: 6 g/l

Really disappointing. Maybe Egly-Ouriet killed it, but it had really nothing more than flowery scents and breadcrumbs to offer.

16.

2006 Bertrand Gautherot / Vouette et Sorbée " Saignée et Sorbée

100% Pinot Noir

Dosage : 0 g/l

As you might have seen, I just tasted this. I did absolutely brilliant this day and everyone around my table loved it. Red Burgundy with bubbles; cherries, mandarin and flowers. Stunning.

17.

2006 Olivier Horiot "Séve Rosé"

100% Pinot Noir

Dosage : 0 g/l

More direct and aggressive compared to Vouette et Sorbée. It's again this presence of cranberry, iron which makes it rustic and almost tannic on the palate. I am always a bit puzzled by such a wine, even if I find myself (also on this day) using a lot of time with it. It's the curiosity in me that really wants to learn about these macerated Champagnes, because they WILL change a lot, when cellared (I know that from David Léclapart's Alchimiste). Overall on this day - one glass only, I remained puzzled and never really smiling.

18.

NV Benoìt Lahaye

90% Pinot Noir, 10% Chardonnay

Dosage: 0 g/l

A fresh breeze - but of course it might be related to the rustic neighbor Rosé glass from Olivier Horiot. Great sparkling energy rises from the glass, bio driven with baby banana, flowers and lemon peel. The taste drops a bit short though, but I end up liking it for its simplicity and freshness.

19.

NV Aurélien Laherte "Les Clos"

18% Chardonnay, 14% Pinot Noir, 18% Pinot Meunier, 8% arbanne, 15% petit meslier,17% Pinot Blanc and 10% fromenteau

Dosage: 0 g/l

You can see a more detailed TN here. But I would still like so say a few words about it. Around my table it was discussed if its acidity was a bit immature. It might be valid for you to know that the 7 grapes are harvested at the same time, which certainly provides some aspects for different acidity profiles. I can confirm that it indeed has a very high pitched acidity. But seriously, I love it when it "hurts" like this. There are 3 factors that interest me here. 1) The 7 varietals of Les Clos are combined seriously interesting, 2) The wine is as fresh as crystallized limejuice and 3) The high-pitched acidity doesn't only posses "acidity", but also it's also a balance factor element of the vivid freshness from the nose and the high level of minerals, which also present themselves on the palate. Admitted, I'm an acidity Junkie, and maybe that's why I love it so much.

20.

2005 Pierre Larmandier "Terre de Vertus"

100% Chardonnay

Dosage : 0 g/l

It's wrong of me to conclude, by just being a simple amateur and not having sufficient material of TNs to conclude on such a broad subject of a specific vintage. But, based on the 2005's I have tasted, they tend to have a distinctive roundness to them. I tend to favor the linearity from the Vintage 2004 better and also the very promising 2006 vintage. This Champagne is very likeable, but again I found this roundness, which by all means enhances richness and flavors, but I really missed this linearity and focus. I will shortly show you what I mean, as I have just tasted the 2006 Terre de Vertus, which seriously impressed me. Sorry...the notes on this was, chalk, lime, flowers, butter and roundness. I have written, "funny mid-palate feel (roundness again)" and even with warmth in the glass I wrote roundness again.

(Vicent Laval)

Flight 3

21.

NV Emmanuel Lassaigne "Vignes de Montegueux"

100% Chardonnay

Dosage : 4 g/l

Again a Champagne of simplicity and great clarifying freshness. Not particular complex, but surely likeable notes of apples, vanilla and lime. Taste has a vibrant slim mineral feeling. Lovely stuff.

22.

2000 Bernard "Special Club"

100% Chardonnay

Dosage: 5 g/l

I haven't written many things about this wine, simply because I didn't like it at all. It's surely made in a rich style, but way too warm a clumsy for my preference.

23.

2002 Vicent Laval "Les Chênes"

100% Chardonnay

Dosage: 0 g/l

The winemaker at our table were Vicent Laval. Unfortunately my French is as good as my Swahili, but Mia Rudolf helped me as my interpreter. I have always found this Champagne to have a profile like no other and I was of course curious to know more about it. I don't know if I actually got the answers I was seeking, from the very friendly, smiling and humble Vicent Laval. I think I got the message that wine at this level takes; hard work and talent, but above all discovering the possibility of exploring terroir by old parcels and by releasing them as a single cuvée. 888 bottles were produced of this magic Champagne and I would strongly recommend you to start looking for some of them. At this day, this Champagne was out of this world delicious. Again, the nose are incredible deep scented - Bâtard-Montrachet with bubbles, but also this exotic fruit core of mango, kiwi and lavender. The taste is on one hand creamy, sensational rich - but with enormous scope and elegance. One of the most irresistible Champagnes I have tasted in a while.

(David Léclapart)

24.

2004 David Léclapart "L'Apòtre"

100% Chardonnay

Dosage: 0 g/l

I just put my pen down here and relaxed for a while as I have just tasted it. It didn't do particular good at the opening. It seems shy and I remain even more confident that it will soon go into a tunnel and close down for XX-time. However, after the tasting I went over and checked out some of the remaining heeltaps; and filled my glass with some 04'Apótre. Much better now - and again this uncompromising soil expression, with juicy apple/pear scents. David Léclapart stood next to me and we talked about how slow starters Apôtre are and also about decanting and its future potential.

DL:

"It's also a slow starter at home, Thomas,,smiling.. (I love this guy ;-) ). Decant...no no - it's not something I would recommend for Champagne, because when you have done it, there is no way back. By just opening, you can slowly follow it. Put on some music and relax. Potential... Yesterday I tasted the 1999 and it's still so young, which makes me happy. My best guess is 25-35 years".

25.

2003 Christophe Mignon 100%

Pinot Meunier

Dosage: 0 g/l

Tough to follow the 2 previous Champagnes and it might have tricked my judgment. This Champagne seems shy and distant in character with only fragments of citrus. Strange. Didn't get to taste it afterwards.

26.

NV Franck Pascal "Brut Nature"

57% Pinot Meunier, 5% Chardonnay, 38% Pinot Noir

Dosage: 0 g/l

Very perfumed nose and I am not sure it’s in balance. Notes of; flower water, soap and dried paper. Taste is of the same breed and making an awkward impression. Surely, in such a big line-up you will always conclude a bit faster and I would really like to taste it again, even if it didn’t do well at all.

27.

2006 Jérôme Prévost "Les Béguines"

100% Pinot Meuiner

Dosage: 0 g/l

I love this Champagne. It's maturing a bit faster than I would have imagined, but still I see lots of potential for the patient drinker. The tickly, highly sophisticated nose still has the spicy fruit core, but emerging signs of oxidation are on the rise, with notes of walnuts, honey and liquorices. Taste is intense, spicy and with great precision. Brilliant.

28.

NV Anselme Selosse "Initiale"

100% Chardonnay

Dosage: 4 g/l

On this day, Intiale seems friendly, giving, but far from great and compared to its glass-neighbors, it doesn't posses the same quality. It should be noted, that there are huge bottle variations when it comes to Initiale and I have had better version than this bottle...and yes...damn...I didn't write the disgorgement date down

29.

2000 Benoît Tarlant "Vignes d'Antan Chardonnay Non greffé"

100% Chardonnay

Dosage: 2 g/l

Last wine of the day. It's incredible how rich and vivid this Champagne is, but at the same time it's also a very subtle drink. Knowing that the wine is made with ungrafted vines in sandy soil, you can't help to notice how elastic its fruit core is. It's not really about a chalcky Bdb, but more the feel of its style and expansion of the rich and giving fruit core, it has to offer. Did that give any meaning? Anyway - taste it and you will know what I am mumbling about ;-). Loved it, once again.

Cheers

/Thomas

2006 Vouette et-Sorbée, "Saignée de Sorbée Rosé"

Glass (Spiegelau Adina…but yes it’s Zalto on the picture)

Thought it was time for a Rosé and why not one, which did more than okay the same day @ a Champagne tasting (yes yes...more on that one later).

I had already planned a mix of Italian Antipasti's, and some French cheeses I had in the Fridge (Comté and Langres) and even though I had a feeling about the match would not be perfect, I trusted Champagnes widely food matching abilities. I was wrong. Food & wine was a disaster, so I ended up drinking most of this stuff without food, which actually proved to have a benefit, as simple airing was the crucial for the Champagne.

At opening I found myself in conflict with this cranberry / Campari notes (and I hate Campari), which seem to be a common factor for some of these very young macerated Champagnes. It's not so much that I need to be swept in silky red Rosé strawberry perfumes (and like a Challenge), but it's more the secondary notes of iron, iodine and Sherry (which I also don't like). Combined these notes, even if they have some sort of intriguing affect of just being so different, are a very harmony disturbing element to me.

So, as already said - food & wine was on collision course, so I waited half and hour or so and then returned. Transformation!!!. It's still highly sophisticated Champagne and even if it might be Champagne, which will not be for everyone, you can't argue that it has a strong character and a wide spread spectrum of aromas to offer. These earlier notes of cranberry, iron....etc. feels more subtle, almost replace by herbs and a sweeter fruit component is on the rise; mostly raspberries - which is accompanied by the most delicate note of salty apricot. Salty is an important detail, which in general characterizes its profile a lot to me. On the palate the iron notes are luckily still there as they preserve the linearity and provide a divine sleekness to the Champagne. Evolvement are constantly on the rise and I ended up being pretty impressed and intellectual challenged, but I will definitely cellar my remaining bottles at least 3 years more.