Somm David T

Independent Sommelier/Wine Educator

9.2

Tasted from 1/2 bottle. They come in handy for dinner for two in many cases, but especially at a restaurant that allows corkage. Most do in California. It is even harder to find vintage champagne in 375ml’s.

The 2018 vintage was good to very good. You need to taste and or read up for its best offerings.

A note, I tasted at the Billecart-Salmon property in later October 2022 with Mathieu Roland-Billecart. As insightful as that was, he was asked other than Billecart Salmon champagnes, what was one of his favorite champagnes? His reply was surprisingly an older vintage Paul Bara he had recently. That’s a producer question that gets asked often. Normally generates a pause with some minor angst to answer.

The nose shows; lemon chiffon/meringue, bruised apple to slightly cider, bruised pear, yellow & white stone fruits, just ripe pineapple, orange citrus blend, lime pulp, tropical melons, whipped, white cream, white spice-ginger, yeasty bread dough, saline, crushed limestone pulp, crumbled chalk, sea fossils, white spring flowers set in yellow lilies.

The palate is round & soft. The mousse is delicate w/ micro oxidation. Ripe; lemon chiffon/meringue, white & yellow stone fruit, slightly bruised apple & Bosc pear, lime pulp, orange citrus rind, some tropical melons, cream, ginger white spice, yeasty bread dough, sea spray, saline, sea fossils, dry crumbled chalkiness, caramel notes, heather honey, warm perfectly toasted toast, graham cracker, nougat w/ nuts, yellow flowers set in a field of white spring flowers, excellent acidity with a nicely; balanced, structured, tensioned, polished finish that lasts a minute and falls on limestone laced with soft, dry, powdery chalkiness.

Photos of; the house of Paul Bara, chalky caves w/ riddling racks, old wood basket press & a vineyard picking party. — 22 days ago

Somm David T

Independent Sommelier/Wine Educator

9.5

Well...this was one hell of a week. There is only one way to wind it down. Reach for an excellent bottle of vintage Champagne.

My first thoughts are how delicate this is on the palate. Further, how unbelievable it will be with another 8-10 years in bottle.

The nose shows; slightly sour lemon, the good parts of lemon Pledge, lemon meringue, white stone fruits, pineapple fresh with lots of juice, grapefruit, lime pulp, honeysuckle, soft, haunting caramel, brioche, limestone & slightly, dirty, grey volcanics, saline, sea fossils, sea spray, bread dough, vanilla, white spices-light ginger with spring flowers, mixed floral greens & lilies.

The body is light on its feet and dances on the palate. Delicacy abounds. Its soft, gorgeous mousse right there with the best money can buy. Slightly sour lemon, lemon meringue, green & with more bruised golden apple, white stone fruits, pineapple fresh with lots of juice, grapefruit, lime pulp, touch of apple cider, honeysuckle, soft, haunting caramel, ginger ale into cream soda, brioche, nougat, toffee notes, lighter nuts without skin, limestone & slightly, dirty, grey volcanics, saline, sea fossils, sea spray, bread dough, vanillin, marzipan, white spices-light ginger with spring flowers, mixed floral greens & lilies. The acidity is mellow yet lively, gorgeous and as good as it gets. The finish is all luxury. So well knitted & balanced, elegant, rich but not overpowering and gently persisting several minutes.

Photos of; The House of Taittinger, their caves so chalky white and built on the famous Crayères Cellars of Reims: 2.5 miles of tunnels (they own 1/4 to 1/3 of it) cut out of chalk by the Romans, the portrait of Thibaud IV who was a king, lord, manager, singer, conqueror, explorer & 11th century Crusader all rolled into one from which, this Cuvée was the catalyst creation and part of the 600 plus hectares they own in Champange.

Some producer notes; Taittinger's history can be traced back to 1734, when it was originally known as Forest-Fourneaux, founded by Jacques Fourneaux who worked closely with local Benedictine monks to learn how to produce wine. They were just the 3rd Champange house.

The estate was bought by the Taittingers – a family of wine merchants – in 1932, and thanks to the great depression and subsequent low land prices, the family also picked up huge swathes of vineyard. From 1945-1960, Francois Taittinger established the cellars in the Abbey of Saint-Nicaise, and after his death in 1960 his brother Claude took over, pushing the estate into a Champagne house of world renown. Such was the status of the label that the Taittinger family soon expanded its business into other luxury goods. However, this eventually led to financial difficulties, and in 2005 the Taittinger brand – including the Champagne house – was sold to the American owned Starwood Hotel Group. The sale was badly received by the Champagne industry, with many fearing the new owners – unfamiliar with the culture of Champagne – would put profit ahead of quality.

Just one year later, Claude’s nephew, Pierre-Emmanuel Taittinger, who had always been opposed to the sale, negotiated a €660m deal with the Starwood Group, and the Taittinger family resumed ownership of the company.

In 2017, Taittinger planted its first vines in England, near a village in Kent, for its venture into English sparkling wine. The first bottle will be ready in 2023.

1/8/21 — 4 years ago

Seth Masterson

9.1

A blend of all estate vineyards.
Most malo of all tasted.
Vanilla, lemon meringue, clove and a wee allspice on the closing notes.
Represents a very well crafted, expertly crafted wine but it has a bit of a generic character of 'Cool climate California Chardonnay'.
The ticket price of $95 retail is an expensive admission for this show. — a year ago

Brian S

9.4

Wine is showing extremely well but could still use sometime to age. Lemon, lime, orange marmalade, green apple, pear, some confection, medium acidity, what I would describe as a beautiful acidic, citrusy with touches of dairy key/lemon meringue pie. — 4 years ago

with Ellie

Emily Kresie-Harrington

9.0

2018 vintage. Good example of oaked Sauv Blanc blend (even says "elevé en fûts de chêne" on the label). 70-20-10 SB, Sémillon, Muscadelle. Lemon meringue, dill, a little coconut, banana peel, sunflower seed, dandelion. Oak is definitely overt, but well-integrated. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Pretty sure I haven’t had a better bottle of Champange at $24.99 and even some higher.

The nose reveals; bruised green apple & Bosc pear, lemon meringue, overripe & slightly sour pineapple, lime zest, nougat, vanillin, soft honeycomb, oysters, sea spray, baguette crust, grey volcanic, pleasant chalkiness, whiffs of herbaceousiness, spring flowers, mixed greens and yellow lilies.

The entry is clean, fresh, rich and lively. Bruised green apple & Bosc pear, lemon meringue, golden apple, overripe & slightly sour pineapple, lime zest, nougat, vanillin, caramel, soft honeycomb, sea fossils & spray, baguette crust, nice white spice with some palate heat, grey volcanic, pleasant chalkiness, whiffs of herbaceousiness, spring flowers, mixed greens and yellow lilies. Crisp lively acidity. The finish is refreshingly delicious, well balanced, good, seamless, delineation, nice polish and persists with spice for several minutes on the long set.

Photos of; The House of Baron Fuentes, grapes at harvest, Proprietor Eric De Brisis and one of their Grand Cru vineyards. — 5 years ago

John Bratincevic

9.2

Nose: lemon, mousse, sweet orange, candied cherry, a tiny hint of floral vanilla. Smells very inviting!

Taste: mousse, vanilla, lemon meringue (?), mild nuttiness, smooth and silky texture. Distinct cherry on the finish. Marvelous. Great value, better than most champagne I’ve tried. 92. — 3 years ago

Emily Kresie-Harrington

9.0

2019 vintage. This changes a lot, depending on temperature. Passionfruit, lime, gooseberry when well-chilled; fatter, oakier notes when warmer, like lemon meringue pie, apple skin, dried white fig, apricot, chalk, little coconut and dill. — 4 years ago

Amy Rehagen

9.5

Bone dry with an Incredible mousse, full of meringue. Clean and snappy with tons of Meyer lemon. Stunning! — 4 years ago

with Ryrie

Christopher Losa

Owner/Wine Director Bar Bambino

9.1

outstanding. salinity , lemon meringue, deep thyme/sage coming from a bit of extended maceration. — 5 years ago