søndag 25. januar 2015

En fantastisk bra Reserve de la Comtesse 1987


Vinmøte Jon 22.4.14


Chateau Figeac 1985, St. Emilion

Myk, bretty, løs og lys frukt. Myk, sliten og varm. Endimensjonal, paprika, utvikler kork og mer brettomyces i glasset. Snev av råttent stillestående myrvann. Ikke vurdert og retur til Vinmonopolet.

Denne har prestert bra tidligere: 

GF 2014; Rød med vandig kant. Colafarge. Klassisk med bra struktur. Led nok endel under av at det var pop`n pour. 94 poeng. Medtatt av Are.

Vinmøte Roar 22.9.11: Oversjøisk burgund i nesa mente Kim ! Jeg gjettet både på Felton Road og tysk spâtburgunder ! Men flere var på østside i Bordeaux. Bjørnebær, tobakk, 5-spice, en utrolig spennende vin. Sømløs og flott. Nå helt uten tanniner og vinen drikker usedvanlig godt. Viser at Figeac fremdeles er en spesiell vin i denne klubben ! Kjøpt på spesialslippet Vika november ifjor ? 96 poeng.





Chateau Citran 1986, Cru Bourgeois

Mørkere vin, men gir ikke så mye på nesa. Sursøte elementer, mild og noe stum også i munnen. Tilknappet og nok ikke en optimal flaske. Rosin og portvinswhiff på nesa. Bra syre og de fleste Cru Bourgeois`ene fra 80-tallet bør vel være drukket nå. 86 poeng.

Her kan dere lese mere om den klassifikasjonen: http://www.crus-bourgeois.com  




Chateau Rèserve de la Comtesse 1987, Pauillac

Klassisk dyp Pauillac-nese. Are var sikker på at dette var en Montrose 1989 ! Frisk og lang ettersmak, litt grønn som kan stemme med årgangens dårlige rykte. Klassisk og elegant og en veldig bra 2ndre vin fra et "dårlig" år. 92-94 poeng.

In 1987, the group AXA Millésimes acquired the area and began numerous renovations. This area of approximately 70 hectares was listed in 1855, "second cru". It offers wines marked by elegance and finesse, with an important ageing potential. The second wine, Les Tourelles de Longueville, was produced, for the first time in 1986. The parcel of vines, called "Sainte Anne" is used for this second wine.




Mouzon & Leroux Fils


Besøk Mouzon & Leroux Fils 25.10.14





Mouzon & Leroux Fils

Etter å bl.a. å ha lest dette fikk vi avtalt et besøk:

"With the participation of his parents, Sebastien Mouzon has recreated the wines of his estate in Verzy. Already organic, he is moving toward biodynamic agriculture, He named his Mouzon-Leroux Brut Reserve Verzy Grand Cru - L'Atavique because he regards himself and it as atavists, throwbacks to the traditions of his ancestors. Based on the 2010 vintage, with slightly more Pinot Noir than Chardonnay, it is more restrained than Laval’s but has a quiet perfection all its own"


Holder til i Verzy der huset er en av ca. 25 champagneprodusenter. Verzy ligger i Montagne de Reims ved skogkanten og det kan virke som landsbyen ligger litt for nære skogen. Men det er bra med skrånende terreng her og det druene mangler i sydlig eksponering tar de nok igjen i god drenering. Sebastien er en meget ambisiøs ung mann som kan sin "Steiner-filosofi", her er det fokus på vinmarksarbeid og biologisk vinmakeri. Hele 70% av produksjonen eksporteres.

Tross dette ble vi ikke all verdens imponert av hans champagner, de virket litt "enkle" i formatet, men dette er nok en produsent som det må følges med på. Vi fikk smake L`Atavique 2009:  3,5 g sukker /l. Gogget i 2013. Frisk og ren, klar og lineær. Full malo, mangler kompleksitet og dybde. 86 poeng. Deretter over til en 100% Pinot Noir basert champagne L`Ineffable basert på årgangene 2009 og 2010. 4g/l. Mere rik og god frukt. Lagret i eik med en kledelig bitter kant. Fine toner av røde bær med et godt munngrep. 88 poeng. Til slutt en rosè L`Incandescent ; lys eventyrbrus på farge, god fruktkonsentrasjon og harmoni.87 poeng.


                                 






tirsdag 20. januar 2015

Unico 2000


Vinmøte Jon 22.4.14



Vega Sicilia Unico 2000, Ribera del Duero

Mørk, mye eik, vanilje og mye smak. Sursøt Dal Forno aktig, amarone ? Mye fattanniner, dette må lagres ytterligere ! Tom i munnfølelsen. De fleste var i Italia, men vi endte i Spania til slutt. Skjemmende eik, en intens og rik vin. En kraftig overvurdert vin. 84-88 poeng.

Fra bloggen mywinesandmore:
2000 Vega-Sicilia Unico
Served blind. Deep ruby, towards opaque. Rich, fruity, plums, blackberry jam, liquorice, slight coffee note, vanilla nose, intense. Fresh acidity, ripe tannins, funny acidity, thin and out of balance, bit hollow mid palate, good length but not fully balanced. Will probably need time thinking of that stunning '85 a few weeks back. 88





Barbaresco Asili 1978, Ceretto

Mørk og ungdommelig farge intakt. I munnen tørket frukt, med milde tanniner og whiff av kjeller. Tror ikke dette er en optimal flaske. Bitter finish med Chinato. Medisinskap og urtete. Tørr. Ceretto kjøpte Bricco Asili i 1973. Første årgangen var 1974, men dette tror jeg er innkjøpte druer, siden det ikke står Bricco Asili på etiketten ? 84-86 poeng.




Rioja Gran Riserva Especial Ygay 1995, Murrieta

Purpur, varm frukt og Knut var i Bandol. Mye krydder, floral, sødmefull og solmoden. Mangler kompleksitet, litt flat og kjedelig. 86-87 poeng.




Chateau de Beaucastel 1999, Chateauneuf du Pape 

Øistein var raskt på Syrah/Grenache. Igjen en solmoden stil og en fabelaktig nese som alltid med Beaucastel. En balansert og harmonisk vin, men årgangen bidrar ikke til kompleksitet. En av få vinområder som ikke var supert i 1999. 88-89 poeng.


lørdag 10. januar 2015

Lunch Selosse

Lunch 25.10.14

Vi prøvde å få en smaking hos Anselme Selosse, men han arrangerer bare smaking en gang i uken. Derfor ble det kun (?) lunch på Les Avizes og det ble vel høydepunktet på turen ?






Vi startet med denne som en aperitif på terrassen:




Clos Cazal Blanc de Blancs Brut 2000
Frisk, kraftig og rik. Litt slankere enn 2002 som vi har hatt et par ganger tidligere i Vinklubben.
Beste Cazal vi har hatt, mente Are. 92 poeng



Champagne Jacques Selosse lieu dit "Le Bout du Clos" Ambonnay
Gylden, noe gul i fargen og annerledes kompleks. Utviklet med mandel, hvit burgund og Grand Cru følelse i munnen. Frisk, kraftig og rik. Stor munnfølelse med litt brent karamell, syltet lime og fløte. En kraftig og intens ettersmak i munnen. Men samtidig har champagnen et fantastisk løft og "høyde" i munnen. Roar var på 94 poeng, mens de andre var ekstatiske på 96-97 poeng.

In the fall of 2010, Anselme made big news when he announced that he'd be releasing a collection of six lieu-dit (single-vineyard) wines, each promising to be the definitive expression of a noble Champagne village.
His first step was to change the name of Contraste (his solera of Aÿ Pinot Noir) to "La Côte Faron," acknowledging its single-vineyard origins. Anselme also released "Les Carelles," a solera of 100% Chardonnay from the village of Le Mesnil.
Subsequently, Anselme will complete this collection with his 100% Pinot Noir cuvées "Sous le Mont" and "Le Bout du Clos"-from Mareuil and from Ambonnay, respectively. And for his 100% Chardonnay cuvées, Anselme will release "Les Chantereines" and "Chemin de Châlons" from Avize and from Cramant, respectively.


                                                     



Roses de Jeanne lieu-dit "La Bolorèe" 2009, Cedric Bouchard
Gogget i 2013. Øyvind mente denne skulle hamle opp med Selosse, men "no fat chance" !
Krutt, svovel og floral. Tydelig "rød" frukt selv om dette er 100% Pinot Blanc ! Nesten litt Dolcetto på nese. Rik munn og mangler litt eleganse. Mye dosage ? Rik i munnen og en veldig annerledes champagne. Så spesiell at Are mente det var en Prosecco ! Blek og kjedelig vs. Selosse. Tror nok den blir bedre ved lagring. 85 poeng






Voutte & Sorbèe "Blanc de Argile Extra Brut" 2009
Gogget 7.2.12. Litt mere strågul enn forrige champagne. Markjordbær og "Salon"-aktig slank i munnen. Enkelt fruktbilde med god og ivrig mousse. Holder seg godt i glasset. Mangler endel kompleksitet. Sitrusfrukter med innslag av rabarbra. Knut likte denne godt og ga den 93 poeng. 
Vi andre var på 92 poeng.



                                             

                                             

Champagne Jacques Selosse Millèsime 2002
Denne også litt gylden i fargen. Moden med mye kraft. Usikker på om dette skal lagres lenger, men hvorfor det, dette drikker uendelig godt nå ! Eple, litt oksidativt og utrolig elegant. Roar var på 97 poeng her. Vi andre var litt lavere. 96 poeng



                                                    


Champagne Jacques Selosse lieu dit "Les Carelles" 
Les Mesnil sur Oger
Kompleks og frisk. Igjen en utrolig god modningsgrad på druematerialet. Ørlite gul steinfrukt, presis med en fantastisk eleganse. Lang ettersmak med splash av zest fra citrus og appelsin. Igjen en veldig imponerende champagne fra Selosse. 95-96 poeng.

Fra winethomas:
One clear trend in Champagne is the introduction of more vineyard-designated wines. It is admittedly not a trend very much in evidence among the largest Champagne houses, and the number of bottles produced annually that carries a vineyard designation is not particularly large. However, the number of vineyard-designated wines are increasing, and several of the most highly regarded smaller producers are in this game, and Champagne geeks are definitely taking notice. A common French term for a specific vineyard and wines from such vineyards is lieu-dit, “named place”, with the plural formlieux-dits.
A small number of enthusiasts gathered in late April in Stockholm to taste a trio of vineyard-designated Champagnes from each of two producers: the quality-oriented and regularly improving smaller Champagne house Jacquesson and the cult producer of the cult producers, Jacques Selosse. The tasting, which had been brought together by people active at the Swedish online forum finewines.se, turned out to be just as spectacular as we expected, and very informative.
Jacquesson’s white Lieux-Dits trio was launched in 2011, with the 2002 vintage. Selosse started to release vineyard designated Lieux-Dits wines in 2010, when they were two. In 2011, they had become three, and the plan is for them to become six in due course. A peculiarity in the case of Selosse is that the wines are produced as a solera, similar to his Substance, but in difference from his Initial and Version Originale (V.O.). Since the soleras, which are characterized by continuous mixing of vintages in several steps – are still being built up, the wines still consist of only one or two vintages. Anselme Selosse’s idea is that by mixing vintages, the terroir will emerge more clearly. I will return to this idea below. Jacquesson’s wines are produced as “regular” vintage Champagnes but from a single vineyard, and they do see some oak.
All wines tasted were released in 2011 and were disgorged the same year. The vineyard wines were supplemented with one additional wine from each producer: a “regular” 2002 vintage Jacquesson and a Selosse V.O. disgorged in 2011. They were served in pairs in the order I present them below.
Jacquesson Millésime 2002
57% Pinot Noir (35% Dizy, 15% Aÿ, 7% Mareuil-sur-Aÿ) and 43% Chardonnay (36% Avize, 7% Chouilly). Disgorged 1st quarter 2011.
Bright yellow colour. In the nose yellow fruit, hint of herbal notes, some honey, citrus, initially a candy-like note of fruit essence that subsides somewhat after some time. After a while a certain smoke note, bread and brioche also appear. On the palate pronounced minerality with a “mineral water” impression, yellow fruit, high acidity, medium bodied. Still young. 89+ p.
I hadn’t tasted this wine before, but the two who had commented that it was better at this time than when released in autumn 2011, when it had come across as very strange. The nose is still a little funky, and the initial impression of candy/fruit essence gives a surprisingly “simple” impression, since Jacquesson’s other 2002s were very elegant and classically strict in style. The palate is more OK, but indicates that it could use more time.  At this time, I still consider it a bit of a weak effort, because I expect a good house like Jacquesson to do better in a top vintage like 2002!
Selosse Version Originale
100% Chardonnay from Avize, Cramant and Oger. Disgorgd 20 July 2011, probably with a base of 2002, 2003 and 2004.
Bright to golden yellow colour. A nose with clearly minerally smoke notes with some dust of crushed stones, discrete hint of mature yellow fruit with some exotic fruit, peach and papaya can be found, some honey and a hint of dried fruit. Powerful nose with well integrated oak notes, that is very reminiscent of a white Burgundy from Côte de Beaune. Pronounced minerality on the palate, powerful, spicy, rather high acidity, slight impression of salinity and bitterness, aftertaste with grapefruit. Young, would gain from some cellaring. 92+ p.
Classical Selosse style, but not at all the oxidative notes shown by the three Lieux-Dits, and definitely more “muted” (in a positive sense) nose than the 2002 Jacquesson. A bit more accessible and enjoyable already than I’d expected from a V.O. at 9 months after disgorgement.
Jacquesson Avize Champ Caïn 2002
100% Chardonnay. Disgorged 9 February 2011.
Bright yellow colour. A very brief first impression on the nose of dry road dust quickly dissipated. Nose of yellow fruit, pronounced minerality, some honey, a certain spiciness; rather powerful and elegant nose. On the palate pronounced minerality, quite high acidity, some citrus and apple, quite elegant. Young. 93+ p.
Produced in a quite firm, elegant and minerally style, it clearly outshines Jacquesson’s other vineyard blanc de blancs, Dizy Corne Bautray 2002, but is probably in need of more time to peak fully.
Despite the fact that Avize Champagne is supposed to represent a powerful and spicy style of Blanc de Blancs, this wine is much less foody or powerful than the V.O. Already here, the difference in producer style shows clearly; this Jacquesson is strict, elegant and mineral, but not excessively powerful, while the Selosse V.O. is much more similar to an oaked white Burgundy, also in possession of minerality and elegance, but with more of power and spiciness.
Oddly enough the vineyard Champ Caïn turns out to be located far down on the flatter land below the built-up areas of Avize, even on the other side of D9, with some non-vine crops as neighbours. I had expected that a vineyard selected for the production of a lieu-dit wine would be located in the slope above the village. However, the quality and style of the wine indicates that Jacquesson knows what they’re doing.
Selosse Les Carelles (from Le Mesnil-sur-Oger)
100% Chardonnay. Solera in build-up, with a base of 2003 and 2004. Disgorged 24 February 2011.
Golden yellow colour. Powerful nose of dried yellow fruit, some oxidation notes, quite spicy, minerality that grows with time in the glass. Reminds me of rum-soaked raisins, if made with white or golden raisins. Quite powerful nose but also with a certain elegance. The palate give a slighty sweetish impression on the attack, rather concentrated yellow fruit with some dried fruit, rather high acidity, pronounced spiciness, minerally mid-palate and on the finish. Rather ready to drink, but will surely be able to take long time in the cellar. 93 p.
Of the three Selosse Lieux-Dits wines released in 2011, I’d rate this in the middle.
The first pair of vineyard-designated wines, both Blanc de Blancs, could hardly have showed the difference in producer style more clearly. In comparison to V.O., this wine is much more of an extreme creation, with noticeable oxidative notes, in similarity to Selosse’s Substance. This means that the difference in style between Champ Caïn and Les Carelles is even larger than between Champ Caïn and V.O.
Jacquesson Dizy Corne Bautray 2002
100% Chardonnay. Disgorged 9 February 2011.
Bright yellow, relatively deep colour. Discretely fruity nose with mature citrus, mineral, a hint of flower. With time in the glass it develops more mature fruit and some smoke; elegant. Minerally attack on the palate, citrus, green apple, high acidity, impression of mineral water, a hint of bitterness. Young, but somewhat accessible. 91+ p.
A very good wine, and a clear step above Jacquesson Millésime 2002 in quality, but in comparison to the excellent Jacquesson Avize Champ Caïn 2002 it is somewhat weaker to me; Corne Bautray has a less minerally nose, and is more foody and comes across as slightly more “coarse” on the palate. Someone at the tasting considered it downright bad, but I would definitely go that far, and I also remember someone who held it higher than I did, on a relative scale between the wines.
By the way, Dizy is classified as premier cru (95% på échelle des crus), rather than grand cru as the villages where the other five vineyard-designated wines originate from. However, Dizy is the home village of Jacquesson, which explains why they produce wines from there.
Selosse Le Bout du Clos (from Ambonnay)
80% Pinot Noir and 20% Chardonnay. Solera in build-up, with a base of 2004. Disgorged 24 February 2011.
Golden yellow colour. Nose of mature red fruit, red apple, red berries, nectarines, some dried fruit, slight oxidation notes, discrete fudge notes, some rum-soaked raisins. Rather fresh attack, the palate shows obvious oxidative notes of cocoa powder, red berries and winter apples, good acidity (but not really high), spicy. Rather powerful, acidic and spicy aftertaste with a hint of bitterness. Definitely a food wine. Rather ready to enjoy, but gives a slightly disjointed impression that indicates that it could gain from some additional cellaring. 92 p.
Of the three Selosse Lieux-Dits wines released in 2011, I’d rate this in the third place.
Less mineral than Les Carelles, which is not too surprising. The varietal composition of Le Bout du Clos has previously been said to be 100% Pinot Noir (such as in Selosse’s price list), but it now seems to be confirmed that there is a coplantation of 20% Chardonnay in the vineyard.
Jacquesson Aÿ Vauzelle Terme 2002
100% Pinot Noir. Disgorged 9 February 2011.
Bright to golden yellow. In the nose ripe fruit, peach, ripe lemons, red apple, some perfume, discrete spiciness, mineral. Elegant nose. On the palate quite minerally with some salinity, ripe yellow and red apple, spiciness, high acidity, definitely elegant. Young. 94+ p.
Not obviously Aÿ-styled to me, I rather thought of a cooler Pinot Noir cru on Montagne de Reims, such as Verzenay, but this effect is produced by Jacquesson’s elegant, minerally style. To me, this is the best of Jacquesson’s three lieux dits of the 2002 vintage, as it slightly outshines even the excellent Avize Champ Caïn. Unfortunately – or perhaps predictably – this is produced in the smallest quantity of the three, from a measly 0,30 ha (0,75 acres).
Selosse La Côte Faron (från Aÿ)
100% Pinot Noir. Solera in build-up, with a base of 2003 and 2004. Disgorged 21 February 2011.
Golden yellow colour. Powerful nose of ripe fruit, ripe citrus, red apple, red berries, some cocoa powder, discrete notes of dried fruit and very light oxidation, some perfume, very elegant. On the palate a powerful, spicy attack, slightly oxidized (“winter apples”) yellow and red apples, peach, a hint of sweetness of fruit, honey and dried fruit, quite spicy. Fruity-minerally aftertaste with mild bitterness. Rather ready to enjoy, but could gain from further time in the cellar. 94 p.
A marvelous wine, and just as in the previous pairs, the difference in producer style is very obvious. I found this wine to outshine Le Bout du Clos rather clearly; of the three Selosse Lieux-Dits wines released in 2011, I rate this the highest. Curiously enough, I also found it to show the mildest oxidation notes of the three, and it had more pronounced acidity than Le Bout du Clos. This is contrary to what is expected, since Ambonnay is a slightly cooler village than Aÿ (it is situated higher up on the slope), which should give higher acidity. In addition, Le Bout du Clos is supposed to be straight 2004 (a high acidity vintage), while La Côte Faron is a blend of 2003 (an extremely hot year with low acidity) and 2004. Finally, La Côte Faron is Pinot Noir only, while Le Bout du Clos contains 20% Chardonnay. That’s three factors all pointing in the opposite direction from what I actually experienced the difference in the glass…
Also in the case of Selosse it seems that this wine, the best, is the one produced in the smallest quantity of the three Lieux-Dits. I found a second hand claim of only 600 bottles per year, while the other two were supposed to be 2000 and 3000 bottles per year!
Who won the duel?
I must say that the tasting was dominate by the great stylistic difference between  Jacquesson and Selosse rather than by quality difference. For both of them, the vineyard-designated wines were of very high quality. My verdict based on these wines is a draw, with the participants in this unique tasting the true winners. :-) If the first pair of wines is included, I’d have to name Selosse the winner, since the 2002 Jacquesson didn’t quite live up to the 2002 reputation, while the V.O. was of very high class, as usual.
Our collective scoring, where each of us voted for 1st, 2nd and 3rd place (corresponding to 3, 2 and 1 points) gave the following result:
1. Jacquesson Aÿ Vauzelle Terme, 16 p (three 1st place votes)
2. Selosse La Côte Faron, 16 p (two 1st place votes)
3. Selosse Les Carelles, 11 p
4. Jacquesson Avize Champ Caïn, 3 p
5. Selosse Le Bout du Clos, 2 p
It’s worth noting that two Aÿ wines, both 100% Pinot Noir, ended up in the first two places, despite the fact that several of the participants declared themselves to usually have a preference for blanc de blancs.
By the way, this was a “coordinated BYO tasting”, where you basically had to be able to contribute one of the bottles to be able to attend. Based on the fact that these wines are all very difficult to lay your hands on, one of the participants concluded that “you want to have contributed the worst” wine, since you now have one less bottle (or none at all) of that one in your cellar. :-)
Some final reflection on vineyard-designated Champagne
Vineyard designation on Champagne bottles is not something completely new, as Philipponnat’s Clos des Goisses and Krug’s Clos du Mesnil have been around for decads. Both Clos du Mesnil and Clos des Goisses are vineyard sites rather than cuvée names (Dom Pérignon, La Grande Dame, Cristal…) invented by the producer. My impression is that these early vineyard Champagnes were seen as a bit of odd creations since blending – the creation of cuvées – long has been seen as the core of the Champagne craft, and a way to guarantee the house style and an even quality. However, its is quite obvious that the new generation of small producers in Champagne too some extent look at Burgundy rather than the big houses in their own region for inspiration, and so to speak focus on the wine rather than the bubbles, the festive popping of corks, and the high marketing budget. In Burgundy, only the simpler wines are sold as Bourgogne rouge or Bourgogne blanc under the name of the producer and possibly a cuvée name. One example would be Cuvée des Jacobins from Jadot. In other cases you see village name or village name + vineyard name up to the premier cru level, and the vineyard name in splendid isolation for grand cru wines. This is obviously something that some champenois want to take after. Of course, in Champagne there is only an official classification at the village level (so all of Aÿ is grand cru, for example), while in Burgundy it is the vineyards that are classified.
But is it really the true “terroir” of the vineyard site that is felt in the respective wine? To me this tasting was a very clear demonstration of something that extreme “terroirists” prefer to be silent about: the great importance of winemaking (and the choices in handling of the vineyard). Through the entire tasting, what was most obvious was the enormous stylistic difference between the Jacquesson and the Selosse wines. A difference which I found stronger than both village and varietal character, and probably also vintage character. Rather I would say that these wines showed what you can expect from Champagne when a good producer makes a wine from a good vineyard: you get a really good wine that is clearly marked by the producer’s style, in addition to the grape varieties and its origin. You could of course say that the terroir played into this tasting in the way that the single premier cru wine, from Dizy, was a little weaker than those from grand cru villages, although I don’t really this there is much evidence that all vineyards in grand cru villages are better than those of premier cru villages.

The labels of Selosse’s Lieux-Dits wines. The name Jacques Selosse is written in larger print than the name of the vineyards. Perhaps that’s about the same proportions as those of the influence of terroir and winemaking on the finished wine? :-)
I’m also a litte doubtful about the idea that a solera is the best way of isolating the terroir character, since this method not only involves blending vintages and evening out the vintage character, but also includes a certain amount of oxidation. No, I don’t think there’s any reason to be afraid of some oxidative notes now and then, but I don’t think that oxidation will serve to reveal the “underlying character” of a wine. Rather oxidative notes could easily become dominant in themselves. In addition, different grape varieties will reasonably react differently to oxidation, since Chardonnay and Pinot Noir differ in levels of acidity, which includes an additional element not really related to the terroir in terms of the soil. So to some extent, the solera-produced wines of this tasting are much more “Selosse-specific” than they are “terroir-specific”. Not that that in any way is a qualitative complaint. :-)
Since all three Selosse wines were of different varietal composition, I already feel a strong urge to return to a comparative tasting when Selosse’s entire series of six vineyard-designated wines have been released. :-) Well see if I actually manage to lay my hands on the full set at some time, because that won’t be too easy. At that time, in any case, there will be three 100% Chardonnay wine from vineyard sites in three different villages, plus two 100% Pinot Noir and one 80%/20%. The three wines yet to be released come from Avize, Cramant and Mareuil-sur-Aÿ.
If you want to see Anselme Selosse himself talk about his vineyard-designated wines in French, there are two video clips below. One shorter from Selosse’s US importer with English subtitles:

One longer sans subtitling:

The Swedish version of this post can be found here.





                                                     

Roses de Jeanne In Florescence Les Parcelles 2009, 
Cedric Bouchard
Gogget i 2011. Fruktig og bedre i munnen enn "La Borolèe". Floral og litt petillante dvs. mindre mousse. Grønn karakter, snev av umodenhet og lite frukt. 88-91 poeng.

Guy Charlemagne

Besøk 25.10.2014

Dette champagnehuset har jo hatt en eventyrlig salgsøkning i Norge, av en produksjon på ca. 350 000 flasker går hele 140 000 flasker til Norge. Men igjen ble det et litt industrielt, raskt og kjønnsløst besøk.










Champagne Guy Charlemagne Les Mesnil sur Oger Brut Nature
0 gram sukker/l. Druene kommer fra Cezanne. Denne består av 60% av årgangen 2010, 20% 2009 og 20% 2008. Trang og klassisk med stål og krittaktig munnfølelse. Veldig presis og korrekt, men mangler endel fylde og frukt. 83-85 poeng.



Champagne Guy Charlemagne Les Mesnil sur Oger Brut Classic
50% pinot noir og 50% chardonnay. En noe mere fet munnfølelse som nok pinot noir`en bidrar til. Men fremdeles en ganske enkel og lineær champagne. 85-87 poeng



Champagne Guy Charlemagne Les Mesnil sur Oger 
Blanc de Blancs Brut Rèserve 
50% malolaktisk gjæring. Dosage 8g/l. Mere gul og moden lagret frukt. Klassisk stil med hvitt underskall av appelsin. En karakterfull champagne med tanniner bakerst i munnen. Kr. 305,- på polet som må sies å være et godt kjøp. Øyvind var ikke så glad i denne. 86-87 poeng




Champagne Guy Charlemagne Cuvèe Charlemagne 
Grand Cru Blanc de Blancs Brut 2009 
Den første flasken var ikke så frisk og en ny flaske satt hardt inne ! Frisk, klassisk  med god mousse. Gjær og autolyse.  Litt ubalanse og for nydegorgert. 89-90 poeng




Champagne Guy Charlemagne La Cuvèe Mesnillèsime 
Grand Cru Blanc de Blancs Brut 2004 
Karakterfull og kompleks. Steinete og mineralsk samtidig god konsentrasjon og intensitet. 
Tørrer litt i munn.  Mye mousse, saltaktig og klassisk. Ca. 36 euro. 91 poeng

søndag 4. januar 2015

Wilmart

Besøk 24.10.14

Alle champagner fra denne produsenten fermenterer og lagres i eik. Det ble dessverre et hektisk og dårlig besøk. En stresset dame hadde flere besøkende samtidig, noe hun syntes ble vanskelig...






Champagne Grande Rèserve NV
Enkel og kremet. 70% Pinot Noir. De andre champagner fra dette huset (ex. rosè) er dominert av chardonnay. 86 poeng



Champagne Grand Cellier  NV
Mere kompleks frukt. En rik og god eplekarakter av chardonnay. Vinøs, rik og generøs. 70% chardonnay og 30% Pinot Noir. Dosage sukker 9g/l. 88 poeng

Champagne Grand Cellier  d`Or 2009
Rik med en god og fyldig munnfølelse. Mye smak. Lagret på små eikefat. 80% chardonnay.
Dosage sukker 8g/l. 89 poeng



Champagne Cæur de Cuvèe 2006
En god og slankere stil. Noe grønt og friskt og med mindre munnfølelse av eik.  55 år gamle vinstokker. 80% chardonnay. 90 poeng



Champagne Rosè Cuvèe Rubis 
Mye mousse. Noe grønn og undermoden. 85 poeng





Fra PeterLiem.com
For me, Vilmart & Cie. is not only one of the greatest grower-estates in Champagne, but one of the finest champagne producers of any type in the region. The estate traces its history back to 1890, when it was founded by Désiré Vilmart, and from the beginning, Vilmart & Cie. has always been a récoltant-manipulant, making wine exclusively from estate-owned vines. Since 1989 the estate has been in the hands of Laurent Champs, the fifth generation of the family to take the helm of the house.

The majority of Vilmart’s 11 hectares of vines lie in Rilly-la-Montagne, although there are a few plots just over the border in the neighboring village of Villers-Allerand, and they are a member of Ampelos, an organization that promotes organic and sustainable viticulture. All of Vilmart’s wines are fermented and aged in oak: foudres for the non-vintage wines (casks ranging in size from 2,200 to 5,500 liters), and 600-liter or 225-liter barrels for vintage-dated ones. Some people say that Vilmart’s wines are too oaky, but I often think that this is because the wines are released very young. In addition, none of Vilmart’s wines go through malolactic, and so they can be very closed and slow to develop, especially as they contain a majority of chardonnay. Personally, I find the handling of wood here to be very sophisticated, and increasingly more so as Champs has continued to refine his methods. When tasting a Vilmart wine in maturity, there is rarely an imbalance of oak.

I’ve often noted confusion among consumers regarding Vilmart’s various wines, so I’ll detail them here. The Grande Réserve (which is not imported into the United States) is the basic brut sans année, and is the only Vilmart wine other than the rosés to contain a majority of pinot noir (70 percent). It’s aged for ten months in large oak foudres. The next step up in the range is the Grand Cellier, a special selection blended from 70 percent chardonnay and 30 percent pinot noir. The Grand Cellier is usually a blend of three different years, aged in foudre for about ten months, and like the vintage wines, it contains only thecuvée, or first pressing.

The vintage wine is the Grand Cellier d’Or, blended from 80 percent chardonnay and 20 percent pinot noir. In the past this was always aged in barrique, but since 1998 some vintages have been made in 600-literdemi-muids, which Champs thinks can sometimes be more harmonious for this wine. “The small barriques give you a vanilla and toast character, but sharp, like a small child,” he says. “The demi-muid is softer and rounder. It’s like the difference between bottles and magnums.” 

Vilmart has two prestige cuvées, both vintage-dated and both made of 80 percent chardonnay and 20 percent pinot noir. The Cuvée Création comes from 40 year-old vines in two adjacent vineyards in Rilly, Blanches Voies and Basses Haye Barbettes. This used to be made with a high proportion of new barriques, but Champs prefers to use three to five year-old barrels now. (By the way, Laurent Champs’s father, René Champs, counts among his many talents the making of stained-glass windows, and the window depicted on the label of the Cuvée Création is one of his, which you can see if you visit Vilmart’s cellars.)

The Coeur de Cuvée has been one of Champagne’s elite cult wines ever since champagne expert Tom Stevenson pronounced the 1990 “one of the three greatest champagnes made in the last 25 years.” (He had similar praise for the 1996, his highest-scoring champagne from that remarkable vintage.) Sourced from a parcel of vines over 50 years old in the vineyard of Blanches Voies, this wine derives its name from being a special selection of the very heart of the cuvée—in Champagne, a 4,000 kilogram pressing yields 2,050 liters of juice in the cuvée, and Champs selects only the finest 800 liters from the middle of the pressing to make the Coeur de Cuvée. (Although not an exact comparison, think about the heads and the tails in the distilling of spirits.) It’s fermented and aged entirely in one to three year-old barriques.

Since the inaugural 1989 release, Champs has made the Coeur de Cuvée in every vintage except for 1994, which is a testament to the special character and quality of this site. Champs holds back magnums of the Coeur de Cuvée for late release, and the current offering is the magnificent 1993. I absolutely adored this wine when it was first released, and demonstrating my typical lack of self-control I drank through all of my 750s far too quickly. Naturally I was overjoyed to see the re-release in magnum, and in the larger, later-disgorged format it’s even more racy, vivid and complex than it was in bottle.

Finally, Vilmart produces two rosé champagnes. The Cuvée Rubis is the non-vintage rosé, containing 90 percent pinot noir and 10 percent chardonnnay, blended with ten to 15 percent of red wine. It’s usually made from two vintages (the current release is 2004 and 2005). The Grand Cellier Rubis is a vintage-dated rosé made by a saignée of pinot noir, deriving its color from skin contact rather than the addition of red wine. To this juice is added 40 percent chardonnay, as Champs values the character of the saignée but doesn’t want it to become too heavy. “You have more fruit and more expression with saignée,” he says. “I put in 40 percent of chardonnay just to give it more finesse and elegance.” The production of the Grand Cellier Rubis is small, normally only around 2,000 bottles, and it’s made only in vintages in which Champs feels that the pinot is exceptional: it was first made in 1990, but then not again until 1997; since then there has been a 1998, a 1999 and a 2000.