"Odedi"

9.2

Brotte Barville La Fiole Vintage Châteauneuf-du-Pape 2010, France

#AgedWineTuesday

Pretty color of light ruby with a light brick rim.

On the nose prunes, raisins and fresh red berries.

Medium plus in body with medium acidity.

Dry on the palate with red cherries, currants, light wood, spices, dark chocolates, tobacco leaf, herbs, light earth and peppercorn.

This 15-year-old red blend from Châteauneuf-du-Pape feels very young, especially right out of the bottle, with lots of acidity to carry it much further. Complex and interesting. Elegant and rich.

An interesting wine with port-like aromas on the nose and feels very fresh on the palate.

Still young and needs a few hours to open up properly. Will continue to age nicely in the next 5 to 7 years.

Delicious by itself as a sipping wine and good with food too.

A blend of mostly Grenache with Mourvedre, Syrah, Cinsault and 4 other local Varietals. Aged in French oak barrels for 10 years. A tiny production of only 900 bottles made.

15% alcohol by volume.

92 points.

$225. — 3 days ago

Ceccherini Cristiano

9.4

A night back at Roscioli's
And i have been spoiled by my old friend and colleague Maurizio.
He opened for me this marvellous Barbaresco explaining how Versio's family use to confer the grapes to Bruno Giacosa, but at once realised they could do something extremely good on their own. Production is very limited apparently. The wine from the vi tage 2016 is in fantastic shape
Velvety tannin, fruit, roses, a bit of tar and altogether just absolutely in balance. Long aftertaste too.
I didn't take a picture of another couple of wines Maurizio poured me such as the Moulin-a-vent by Thibault Liger-Belair, which was a stunning discover for me(gamay looking very Burgundian, i dare anyone would call that wine from the Cote d'Or rather than Beaujolais), and then he comes with this unlabelled bottle and another wonderful story....
Apparently Anselme Selosse goes to this unknown wine guy named Prof Venturelli and wants to swap his entire production of rose for the entire production of Lambrusco di Sorbara bottled by him. Answer was a big no and last night i tasted a trebbiano spargolo made by this Prof Venturelli in full Champagne style.
Pretty hot stuff, pretty hot night.
Always an experience a night at Roscioli's
...by the way, i was also gifted one of those Lambrusco di Sorbara, but i need to wait a bit before drinking it..so i was told😊 — 3 years ago

Amanda B.

8.9

Smooth, light feel in the mouth, pleasant. — 5 months ago

Shay A

9.6

Drinking at the source…Les Avises restaurant at Jacques Selosse. Home for the weekend at Hoteles Avises.

Apple doesn’t fall far from the tree, with Anselme Selosse’s son showing his heritage with his personal label. Reminds me of the Jacques Selosse VO…the oxidative flair is there but balanced by crisp fruit that is able to shine (little dosage). It pours almost with a tinge of copper color. There is a whiff of sherry initially before it yields to spiced apple, pear, and honey. It feels more nervy on the palate than JSelosse champagnes do, with a core of tangy fruit, and a killer finish. I picked up a bottle to try again at a later date when I can focus on just it and not the accompanying meal (which was insanely good). — a year ago

Erica Gamble

9.3

Dark color, nose of wet stone. Smooth and balanced, with a shifting profile as it progressed (strawberry to plum.) Per the wine shop advice, opened the bottle in the morning. — 3 years ago

Willie Carter

9.1

First off, this color. It’s such a soft beautiful copper rose hue in the glass. Sexy perlage with small crisp bubbles that go on and on. A rather impressive and floral nose right out of the gate with fresh flowers, peaches, and the prettiest hint of spice. Effusive notes of strawberry and lemon peel. If you can let it sit for a while, you’ll discover red apples, oak, and minerality.

Delightfully zero dosage which gives you that bracing acidity. No dosage isn’t for everyone or every champagne but it most certainly the correct choice here by Jerôme Dehours. A disciple of Anselme Selosse, this is organic and very terroir driven. Disgorged in November of 2019, the blend is 83% Pinot Meunier with 17% Chardonnay. Another master of Meunier.

Exceedingly dry and complex, this is not your everyday bottle of rosé bubbles. Sleek and sensual with all the complexity you could ever want. Quite herbal up front on the palate, there’s so much refined and elegant red fruit here. Pastries and citrus fruits abound. The finish is long with a touch of cinnamon. A superstar champagne from a deserving rising star. — 4 years ago

amy leigh morgan

9.0

Unearthed from Jack Scaparro's liquor cabinet — 7 months ago

Lee Pitofsky

9.7

With 30 years under his belt working directly alongside Anselme Selosse, finally getting the opportunity to make his own wine, “Ozanne” is made with the same vinification practices as Selosse wines, a barrel fermented and aged solera style blend made from ten vintages with just over half being from the most recent vintage. And it is as Selossien as it gets, simultaneously oxidative and fresh with infinite minerality and intensity of vibrant fruit with a stunningly voluminous and satiny texture. Spectacular Champagne. — 2 years ago

Andrew Mueller

8.9

Smooth, low acidity. A nice table red with dinner. — 3 years ago

Alder Yarrow

Wine Blogger Vinography

9.3

When we went to Paris a couple of years ago, my wife and daughter had fun shopping but by the end of the trip I had bought nothing for myself. So they (out of mild guilt, perhaps?) urged me to get myself something nice. So on our last day I wandered into @la_derniere_goutte and poked around until this bottle (and its astonishingly good price) caught my eye. So I brought it back and last night opened it with some of our very best wine-loving friends. Never having had a Selosse rosé (not even when I visited Anselme for a tasting) I didn’t know what to expect. What I got was dried orange peel and wet leaves, a touch of toasted brioche, a little salinity and a hint of caramel, all with a soft, slightly fading mousse. It didn’t blow my mind (as Selosse wines often do) so I have a nagging sense that my bottle might have been light struck or slightly oxidized, but as someone who appreciates oxidative winemaking, I enjoyed it a lot. Only one thing to do, and that’s try another bottle sometime. A blend of Chardonnay from Avize and 2 vintages of Pinot Noir from Ambonnay. Disgorged in 2017. — 4 years ago