The 1988 Collection is at that magical place where Champagne starts to become more vinous and wine-like. Apricot, chamomile, graphite, mint and lightly honeyed notes gradually open with a bit of time in the glass. Gracious and understated, with silky contours and exceptional finesse, the 1988 is a total knock-out. Krug ID: 417035. (Antonio Galloni, Vinous, August 2021)
— 3 years ago
The 2003 Le Clos Saint-Hilaire is a tiny release of just 1,000 bottles. A Champagne of substance and power, the Clos Saint-Hilaire shows the exoticness of the warm vintage and yet has a good deal of supporting energy. I can't wait to see how it ages. The breadth and texture of Pinot come through so well. Dosage is 3.5 grams per liter. (Antonio Galloni, Vinous, August 2021)
— 3 years ago
The 2008 Dom Pérignon is a huge, powerful Champagne and also clearly one of the wines of the vintage. This is one of the most reticent bottles I have tasted. So much so that I am thinking about holding off opening any more bottles! The 2008 has always offered a striking interplay of fruit and structure. Today, the richness of the fruit is especially evident. Readers who own the 2008 should be thrilled, but patience is a must. (Antonio Galloni, Vinous, August 2021)
— 3 years ago
The 2007 Brut Rosé Cuvée Elisabeth Salmon is even better than the last time I tasted it. A total pleasure bomb, the 2007 drinks well right out of the gate. Soft curves push a core of sweet red berry fruit, rose petal and cinnamon into the foreground. Readers will have a very hard time keeping their hands off the 2007. Why wait? The 2007 is so alluring today. (Antonio Galloni, Vinous, August 2021)
— 3 years ago
Delectable Wine
Follow to learn about our favorite wines & people.
The 2013 Cristal Rosé is searingly intense right out of the glass, just like the Blanc, except it has a bit more fleshiness because of the skin contact on the Pinot. Cristal Rosé has one of the best track records for aging in Champagne. I suspect the 2013 will join the ranks of the epic vintages, but it is painfully tight today. The blend is 55% Pinot Noir (from Aÿ) and 45% Chardonnay (from Avize and Mesnil) done in the classic Roederer infusion style in which Pinot Noir is vinified on the skins and then blended with Chardonnay to complete the fermentation. About 25% of the lots were done in oak, while malolactic fermentation was blocked. (Antonio Galloni, Vinous, August 2021)
— 3 years ago