Saturday, June 20, 2009

Champagne tasting @ Skål - 6th of June 2009

Saturday the 6th of June I participated in an interesting Champagne tasting @ Skål (Danish for cheers) in Copenhagen. The owner of Skål, Mads Rudolf carefully guided us through the landscape of Champagne and once again it was a revelation to discover the diversity of Champagne.

We started with 9 Rosé Champagnes and the first in line was the light NV Rosé de Montgueux from Jacques Lassaigne. This Champagne is based on Chardonnay and defined in the light section. Despite the fact that it's an easy going Champagne with strawberries, peach and some apricot scents it's rather delicious to drink. I could definitely find the time and place for such a Champagne.

The next two Champagnes where both from Oliver Horiot. First the 2006 Séve Rosé. I have tasted this Champagne before and it's still rather mysterious on opening with a rustic, metallic, iron and iodine note. I have to say that one glass didn't do that much for me and in general I feel I am on unfamiliar territory here, meaning - it's not something that I fancy, but clearly with cellaring the wine will evolve. Next the 2004 Vintage which could be a good indication on how the 2006 might turn out. I had a tough time with this wine - maybe showing itself friendlier with notes of popcorn and in general a more evolved wine. But there was something unresolved here, which took some balance away. I remained puzzled.

The next Champagne was once again interesting and a lesson on how you can be seduced and the gradually loose interest.

A sweet delicious biscuit notes was oozing from the glass and in addition; toast, butter and salted apricot comes forward. I have to say that I initially found this wine to be really nice. The wine in the glass was the 2004 Saignée et Sorbée from Vouette et Sorbée. Though, after first sight seduction the oaky flavors get's a bit too cheerful and gradually pulls purity and backbone structure away from the wine. I re-tasted the wine later, where it was a fraction better. Maybe the oaky flavors can tone themselves down with cellaring?

The next Rosé Champagne was the very rare 2004 Creux d'Enfer from Cédric Bouchard/Roses de Jeanne only produced in ridiculous 420 bottles. The nose is something else and like Cédric Bouchard "Les Ursules" and "Inflorescence", this wine is more a feeling than a traditional TN which well tells you about the aromatic fragments of the wine. Why? - Because Cédric Bouchard makes some wines of very strong personality, which I find to be more a feeling than pick a note here and there (did that make sense at all?). But there was definitely one note, which was rather different than you tend to come across in Rosé Champagnes. That note was liquorices. Not the kind I sometimes find in Syrah-based wines, but a very delicate note which almost turns into herbs and spices with air. The Champagne is incredible sleek, bone dry and still tightly wounded by its young age and in need of 3-4 years of cellaring (I guess). I liked it a lot, not so much flavor wise, but merely for this pronounced sleek and graceful style. Will I ever taste it again?

More Rosé Champagnes to come. Next the 2004 Les Beaudiers from Laherte et Fréres. Comes across sweeter compared to the bone dry Creux d'Enfer. But sweetness is not all you get - here is also a spicy touch, even some apricot scents. It's not in the same league as Creux d'Enfer as it get's a bit rustic on the finish line, but it's still a wine of great personality and quality.

2004 Alchimiste fra David Léclapart was next. I still have some problems with this wine. It's the cranberry scents and the iron/iodine and sherry profile it has - it's simply not my style. On top of that - it's rather aggressive on its fruit approach, structure and almost tannin-like taste. But let's just stop there for a moment and taste the next two wines, because it will challenge my judgment.

2005 Alchimiste - not a complete transformation from the 2004 vintage - but a different wine. Like most of the 2005's I have tasted its rounder and in this case it feel more right, as the aggressive '04 cranberry notes, takes a step back. For sure it looses some of the 2004's linearity, but it's actually a plus as it's simply a friendlier wine now. The 2005 still feels rather rustic, but having tasted so many Rosé Champagnes I have to say that it's not that "scary" anymore. Maybe I am getting used to it...

..But now things gets really interesting....the 2001 Alchimiste was next. Now - 2001 is a very difficult vintage in Champagne, but this is not a bad wine - in fact, it's a great wine. If it's possible to make such quality in such a bad year - well, then I might have to change the way I have been judging the 2004 and 2005 so far. What is interesting here is the balance between secondary aromas and fruit. You might have noticed that I have praised a Rosé Champagne, where the red fruit is a dried perfumed element of the wine and not where you have the feeling of drinking red wines with bubbles. This is exactly what has happened here, and in detail it means that the aggressive sherry/cranberry style has now settle down and has integrated as a perfume, not as an overpowering floral element. To conclude, and if the 2004 & 2005 could follow the same path, well then I have completely misjudged Alchimiste and cellaring is what it takes to make magic appear. Almost forgot about the 2001...what can I say about it...popcorn, red fruits, dried apricot and above all lightness and balance in both nose and taste. What a surprise.

So that was it for the Rosé stuff. But let's move on to part 2 of this tasting.

Part 2 started were kicked off with NV Jacques Selosse "Initiale" - disgorgement date from 15/11-2008. The wine is indeed charming, baby banana, apples, peach and vanilla from the oak flavors. We had a discussion about the level of barrique towards fruit here, which people
in general found fairly balanced. To some degree I would have to agree, and Initiale is a wine I drink and enjoy rather often. But when in the comparison game (which is not always the right way to judge) I will have to say that the oak flavors are on the verge of becoming a bit too cheerful. Anyway, standing here alone, this day - it was a great bottle
of Initiale.

Next up, the very interesting" Les Clos" from Laherte. A wine I tasted in Champagne in late April. Tasted exactly like I remember it and its most pronounced trademark is the incredible high acidity it brings. But it's also a very young wine, sleek, minerals, citrus, pure and with the acidity making it's way all to the nose, it offers great tallness. At this stage, I will have to repeat, that the wine is incredible young with and entire set of reserved components. You could say that the wine is in need of some juiciness, but I remain confident, if I listening to the style of the wine and what it has to offer in it's secondary layers. Patience and cellaring is required here.

Next was 2006 Les Béguines from Jérôme Prévost. I tasted this Champagne about a month ago and I have to say that this bottle was rather shy in comparison and showed signs of a wine starting to close down. The normal sophisticated nose, where spices and flowers meet was now herbal dominated. The taste was rather nice though, but it takes 2 to tango.

The next was a joker. I haven't written many notes on my paper on this wine, other than "mostly flowers mixed with some spices". Initially I found the wine dropping a bit awkward on the palate, but with air both nose and taste opened up rather nicely. The wine was really light, delicate and sophisticated. In the glass we had a 100% Pinot Meunier Champagne; the 2006 Georges Laval "Meunier de la Butte" which will be release sometime in late 2010 or early 2011. Very interesting, but I hope to taste it again someday, even if there is only 600 bottles available.

The next Champagne was the first sight of classic autolysis notes. The wine was the 2002 "Avizoise" from Agrapart. The nose has a slightly oxidation style, with nutty flavors, toast and melon. When I taste Champagnes like this I can't help to go back in time and reflect a little about what reference sheet I would have judged Champagne upon, just two years back. There is absolutely nothing wrong with this wine, in fact it did really well - I will just say, that on the emotional scale it didn't do that much for me. Having said that - I sensed that the panel this day was rather pleased with this Champagne.

The next Champagne was incredible exotic. I don't think I have ever smelled a Champagne of this character; 2002 "Les Chénes" from George Laval. Exotic - or in fact, almost tropical with mango, passion fruit and lavender. Sounds funky - but there is one thing that makes balance here and this is an utterly divine bio driven purity and despite the fruit composition it's rather light on its toes. When the official tasting ended - I sneaked a glass more of this stuff, and it was even more tropical, but still a pleasure to drink. I will have to buy some bottles to follow up over the years, because I would like to see how this one could evolve.

2004 L'Artiste from David Léclapart was next. Also a wine I have recently tasted. In my opinion this wine has closed down. Though, you can still get some of it's personality out, as it has this crystal clear and linear style, typical for the 2004 Vintage. But mostly you will find these reference points when tasting it - the nose is still rather muted.

1999 L'Artste was next and I can't help to reflect somewhat on the expectations I had about this wine. I had hoped to get some clues on how Artiste could evolve with cellaring, but the 1999 is still incredible young. For sure some smoothness has emerged with a buttery note, but it still has this energizing pure fruit with "bio-baby banana" and this almost raw mineral/slate expression, which I find pretty intimidating. I would have thought that the wine would be a lot rounder with cellaring, but it's still a graceful Champagne and I guess that's just the characteristic of L'Artste. Overall the 1999 is really a convincing example on how well this wine will cellar.

The last flight was a bomb....first up;

2004 La Haute-Lemblée from Cédric Bouchard. Again a very rare and sought after wine with a production number in the low range of 5-600 btls. Let's make on thing clear - this wine is way toooooo young. But it's also a fantastic wine with a highly vinous style, chalky overload, diamond cut precision, elegance and I couldn't help thinking Chablis here. The acidity is also Chablis-style, clear cut - and with a really long aftertaste. A seriously impressive wine even if I am not in favor of ranking and comparing everything, it might have been the best Champagne so far.

But that was about to change.

Listen. It's not easy for me to write about the next wine. I feel I am biased and when knowing what's coming and not tasting blind I can still see myself smiling before I have even tasted the wine. Ladies and gentlemen, here comes 2004 L'Apôtre from David Léclapart. It's funny because this is the only wine I haven't written any notes about. I simply just put on the hedonist sunglasses here and was lucky to have a second fill, when the official tasting came to an end. Why is this Champagne just better? It's difficult to explain - but if someone knew how to get a reading of my emotional barometer, then the case would be solved - but does anyone know how to do that? I think it comes down to some specific characters. Like La Haute-Lemblée - L'Apôtre is equal vinous, but the level of complex layers is just a fraction deeper with L'Apôtre. But that's one thing - the most important plus for L'Apôtre is its ability to give the taster a majestic feeling of noble authenticity and its weapon is the incredible energy it has. I know of no other Champagne, nor wine - which can make me as a taster feel that alive and close to the liquid in glass. Magic - pure magic.

As 2004 L'Apôtre has just hit the shelves in Denmark, I will taste again (soon) and make a more "official" TN....if possible ;-).

That's it.

More pictures here

Wednesday, June 17, 2009

Rest of May 2009

Let's start with something that I almost "promised" to write about - our dining experiences in Champagne. I will make it short. We had a swift and screaming cheap lunch @ Tout en Bulles in Epernay. We drank Selosse Initiale - which unfortunately was served too warm in my opinion. Anyway - food was simple and tasty. I must highly recommend this place.

The same night we stayed @ La Briqueterie and took the easy choice of also having dinner there. We started with a not so tasty glass of some NV Pol Roger stuff. The wine list was rather limited to big house names, but we found a 2000 Fleur de Passion from Diebolt-Vallois which was rather nice (not great), but showing good bottle evolvement. For red wine we picked the 2005 Les Fortes de Latour, which was so soulless with its boring, indifferent jammy blackcurrant fruit core. The food was indeed a disappointment. Maybe I am just too spoiled from Copenhagen's restaurant scene, because this was for sure the most disappointing * Michelin restaurant I have ever tried.

With that in mind for the next day, we sat down in the pompous dining room @ Château Les Crayères in Reims. Under normal circumstances I am not in favor of these types of restaurants, which almost have a Royal feel and tend to be rather snobby. But luckily the former *** Michelin (now **) prevailed and we had a really nice dinner there with classic vibrant French cuisine, top class atmosphere and good service. The wines we had where of course aimed on Champagne, with the exception of a rather tasty 1999 Côte Rôtie from Jamet. Champagne wise - I remember a crystal clear and flowery 2002 "Venus" from Agrapart, which now is showing incredible razor sharp lines and elegancy. We also had the always majestic 2003 L'Apótre from David Léclapart. The wine list or should we call it a book, is rather fair priced and has a good selection of Grower Champagnes. I guess it's almost a must to try this legendary restaurant just once, if in Champagne.

Champagne wise I have drunk the Brut nature from Laherte a couple of times. Really easy, fresh, citrus style offering. The Extra Brut Réserve from Bérèche was also one of the Champagnes I drunk in May and it always makes me smile.

I had the 2004 “La Plantey de Chassey” from Derain (again). Once again proved immensely clean (No sulplur) and with it’s divine pure red berry fruit it really makes me smile.

What else - well let's see? I had two German GG Rieslings from Diel in Nahe. Both from the 2005 vintage, but indeed very different in style. The razor sharp "Pittermänchen" - which was brilliant, with its precise focus and Diels always oily richness. Actually I found it rather open - not that it can go further, but definitely a pleasure to drink now. In contrast was the GG "Goldloch" - clumsy, out of focus and an unbalanced note of brown sugar and acacia honey. Maybe too young?

On one of the best weather days in May - we ended up drinking the 2001 Cepparello from Isole e Olena. What a sexy beast - with dark cherries, velvet fruit core and utterly charming style. It's so smooth on the palate, but prevails from being fresh and cool tempered at the end. It's one of those wines you can just drink without thinking too much. I really loved it.

Otherwise, my very good friend, Anders held a great get-together @ Famo 51. The food was incredible good on this Friday, where FAMO only serves fish. It should be noted most of the wines suffered from being served a fraction too warm in the cozy cellar surroundings. Unfortunately my only glass of 1999 Bollinger GA was corked. The other Champagne of the night was the 1999 Belle Epoque, which lacked in nerve and backbone structure. For sure it's made in an elegant style, but I simply can't accept its rather annoying mousse which breaks without any life what so ever. The other wines this evening was;

2005 SQN Rosé: More like red wine and very aggressive with its staggering 15.8% alcohol and oak perfumes. It should be noted, that it should benefit from cellaring, but damn it was not good.

More cool tempered was the 2005 Pax Rosé - but then again, not particular interesting.

Despite the fish theme Anders had sneaked in an incredible dish of Bistecca Fiorentina. With that he served a number of red wines; The 1997 Barbera "Ai Suma" from Baida - smooth as a velvet glove, blackberries, vanilla, coconut and doing really well with the meat. 1997 Solaia - a big disappointment, lacked structure and acidity, seemed tired this night. 2004 Percarlo, big bold wine, with liqueur and black cherries. 2004 might be a great year, but I am missing the red fruit here. It might come - but the wine is really in need of cellaring.

I think that was it - cheers

Saturday, June 13, 2009

2006 Cédric Bouchard "Inflorescence" Champagne

This Champagne is simply gorgeous and like Les Ursules and the rest of the portfolio from Cédric Bouchard (stay tuned for more) it has so much sleek class to offer. Compared to 2006 Les Ursules, Inflorescence is a bit rounder with more pronounced sweet, lush fruit juices and at the end of the day, a more fun wine to drink now. Les Ursules definitely has more layers to seek and with time it should surpass the Inflorescence. But who cares - this is now ;-) and I was immensely happy with this Champagne. It didn't start that impressive though, luckily I had some time on my hands before we sat down to have dinner, so the tight, red currant fruit core had 45 minutes extra time under a Champagne stopper. What an improvement, the wine is now singing with elegancy, classy subtle fruity pear/peach/apples notes and red currant. The taste has brilliant definition and so much class. I have said it several times before, and I will probably keep repeating it; there is a brilliant feel about the wines from Cédric Bouchard. His wines are not so much about writing about the different fruit aromas, but telling the more important story of highly personal wines.

Tasted May-2009

Friday, June 5, 2009

2004 Le Macchiole, Tuscany, Italy

With the risk of building atmospheric pressure inside my body of all this Champagne drinking, I decided to have a red wine. One of my absolute favorites from the Tuscan IGT scene is the 100% Cabernet Franc from Le Macchiole, "Paleo". It starts off with a bit too much cheerfulness, meaning; the level of new oak, happy fruitiness, vanilla and even liquor is present. If you like that kind of style, well - just pour a big glass and smile. If you, like me, prefer and bit more edge - decant. Decanting Paleo will tone down a lot of these bold flavors and most importantly bring out fresh Tuscan herbs (mostly thyme). If it's the herbs, minerals or the coolness now breezing the wine - I can't pinpoint exactly, but its sure is nice. The linearity also rises, but I have to say that the 2001 vintage shows this better than the 2004. The 2004 is still, despite decanting and the herbal expression, overwhelming in fruit. This is off course a plus for cellaring aspect, but at this stage it's taken a bit away from the intellectual experience. This is pronounced on the palate and on the finish line, where it burns a bit of alcohol off. Overall I was quit happy with the wine; it's a healthy product - lots of potential and still a wine of great personality.

Tasted May-2009

Monday, June 1, 2009

NV, Emmanuel Brochet "Le Mont Benoit"

Emmanuel Brochet - never ever heard of this producer - can't even find anything in the various known databases I have access to, nor will googleling tell you much. But, when my favorite Champagne shop has a new Champagne producer in stock, I am always curious. So here is what I have been told about this producer from the Danish importer: Emmanuel Brochet - young handsome man of 30 years of age, owns 2 ha in Villers-aux-Noeuds. All 3 Champagne grapes are available, but dominated by Pinot Menuier and Chardonnay. Terroir is mainly argilo-calcaire with gravel soil on top and small pockets of Silex. East exposure - lots of wind and space. Available range of Champagnes changes from year to year - VV, BdB, BdN, Rosé and Vintage - all possible labels.

So how does it taste?  

This is one (among many) of the reasons why I gave up giving points to wine. Let's go one step back. The day before I had the 1998 Vilmart Coeur de Cuvée - a "serious" and complex Champagne, with several layers of complexity.  In the glass is a "simple" and utterly fresh Champagne. The simplicity of a score would have told you, that the Coeur de Cuvée was the best - but in reality my wife and I liked this one better - confused? It's really not that complicated.
It all comes down to the dilemmas which will occur when you set your mind on comparing and scoring everything. For me it's a delicate balance between what you as a taster is in need for, what food you eat, what mood you are in and even what the occasion for drinking Champagne was. This Champagne just hit that mix of variables, which made me smile from start to finish. The nose is one of those killer zippy fresh things (which I am a sucker for) with melon, flowers, citrus, granny smith apples, pear and even a touch of peach. There is no fuss here - the purity shines through every component of the wine and the taste even provides a vibrant high class acidity kick. Its simplicity is a mere result of its high profiled freshness, slim style and first sight easy understandable character. Make not mistake about its high quality though. Btw - it's without dosage and as I understand it, a blend of 2004 and 2005 vintage.

Tasted twice in May-2009

1998 Vilmart "Coeur de Cuvée"

I have tasted this Champagne 3 or 5 times I think. I still like it a lot, but there was something here, which toned my appreciation a notch down. Let's start with the positive things. It's still a very lush Champagne (both nose and palate), showing incredible smoothness and it has even got a good solid level of complex layers. Go back in the archives and I think you will find words like; "appetite" for this Champagne. One factor I missed though for this to come true was the level of anise, which I tend to find in "Coeur de Cuvée" and a note which can make everything shine for me. The level of vanilla flavors, smoke, butter are unfortunately pitched a fraction higher than the clarity and freshness here - and this takes the overall tasting experience a bit down for me. Overall though - it's still high quality stuff, just not magical this night. 

Tasted May-2009