Base Camp Brewing Company
Krug
Grande Cuvée Brut Champagne Blend
90s base grand cuvee — 3 years ago
Philipponnat
Royale Réserve Brut Champagne Blend
Solid cuvée. Their entry level.
A bit sweet at 8g but Extra Brut in 375’s a little harder to come by. 65% Pinot Noir, 32% Chardonnay and 3% Pinot Meunier. Base vintage 2020. Disgorged June 2024.
The mouth entry glides with rich, ripe; green apple, pineapple, white stone fruit, cherries, lemon pulp to meringue, lime zest, kiwi, tropical melons. Vanilla, caramel, cream, some yeast notes, toast, slivered almonds, crisp volcanic minerals with limestone, white spice that plunges into the palate with some heat, dry herb notes, chalk in bits & powder, saline, sea fossils, yellow flowers, white spring flower bouquet, crisp acidity with nice balance and a 90 second finish that long sets on spice & minerals.
In all my many travels to world wine regions during or just post harvest, the Clos De Goisses Pinot Noir fruit was absolutely the best…everything else, a fairly distance second. I ate 2-3 clusters.
Photos of: my visit to Philipponnat, 10/23. The Clos Des Goisses vineyard that strangely grows over their facility, the view of the Cote de Blancs from the Clos Des Goisses vineyard & entrance to their cellar. — 2 months ago
Bérêche & Fils
Brut Réserve Champagne Blend
Along with Egly-Ouriet, simply the best entry-level grower champ on the market (IMO). This is 70% base vintage, and 30% reserve wines. Blend is 33/33/33% Pinot/Chard/Meunière. 30+ months on lees… damn delicious. Disgorgement: June 2023 / Dosage: 6 gr/l — a year ago
Pierre Paillard
Les Parcelles Bouzy Grand Cru Champagne Blend
A cuvée I have not opened in quite awhile. Found some 375ml’s and since it was one of the few 375ml Extra Brut’s available, easy to grab a few. Enjoy this cuvée from Bouzy.
The is 80% Pinot Noir & 20% Chardonnay. Disgorged 1/23 @ 1g, making it technically a Nature on the champagne sweetness scale. Base yr 2019. For its quality, still nicely priced with ever increasing champagne pricing.
The nose reveals; ripe & macerated yellow & white stone fruits-apricots, peach, vanillin, notes of honey. Marmalade fruits, melange of white citrus’s, lime zest, very ripe pineapple, orange/tangerine blend, raspberry tones, cream, almonds with skins, brioche, baguette crust, yeasty bread dough, toast with a little butter, saline, sea shells, limestone, chalk, yellow lilies and withering white spring flowers.
The mousse is pleasant, creamy, theirs a ripe richness in the fruits. Macerated yellow & white stone fruits-apricots, peach, mango, vanillin, notes of honey. Marmalade fruits, melange of white citrus’s-Meyer lemon lead, lime zest, very ripe pineapple, orange/tangerine blend, raspberry tones, cream, soft, chewy, warm, caramel, almonds with skins, brioche, baguette crust, yeasty bread dough, toast with a little butter, white spice, dry twig, saline, powdered sea fossils, limestone/chalk powder, grey volcanic minerals, used oak tones with withering yellow lilies and withering white spring florals. Lively, crisp, rainfall acidity and a well; knitted, balanced, toned, elegant finish with smart and not overly polished finish that lasts 90 seconds and lands on an even blend of stone fruits, citruses and volcanic minerals.
Photos of; the champagne house of Pierre Paillard and owner/winemaker-Quentin Paillard. — 2 months ago
Steve Somermeyer
Great nose & a clean finish. Not out of TJ wines, not in a negative way, but just different. — a month ago