David Kline

9.6

Dried persimmon, dark rolls, browned butter, pepitas, white pepper, dried pineapple, tangerine, dried lemon peel aromas waft pungent from the antique golden nectar. Tangerine and itspith, Meyer lemon peel, baked apple, pineapple in lemon oil, lime zest and a touch of biscuit on a clean, if ridiculously complex finish boasting oceanic notes of brine and shell. #Champagne #bubbles #champagneandcaviar #champagnedreams #nationalcaviarday #moutard #6cepages #luxury #champagnetoujours — 7 years ago

with Courtney

Katherine Bordelon

Court of Master Sommelier Guild member

9.8

After enjoying a glass of the house champagne at the Orlando Waldorf Astoria, I asked the waiter to uncork the bottle I brought of 2008 vintage Essentiel from our friends, Olivier Collard and Caroline Picard proprietors of Maison Collard-Picard in Epernay, France. With my first sip of this delicate balance of Chardonnay, Pinot meunière, and Pinot noir I was transported back to my last visit to the region. I remembered how Olivier takes such great care in producing wines that are a departure from the ordinary. Aging in gigantic, neutral oak barrels, and using a refined yet natural approach, I savor each beautifully balanced sip. The color was a very pale gold that sparkled with the tiny bubbles as they formed a tidy dance in the flute. Olivier is mindful of the natural process in creating his wines. He does not add sugar during the dosage process, yet he ads a touch of naturally sweet wine which is a departure from tradition. Olivier has taken many years of family history in producing champagne and added his own, special touch. To experience any one or all of his suite of wines is truly something special. #champagnetoujours — 8 years ago

with Edmond