Premier Cru - Champagne RSS/RDF Feed http://www.premiercru.net/premier/jsp/xml/premiercruchampagne.php 93 points Tanzer: "Pale gold. Nectarine, pear and lemon curd on the nose, with complicating floral and mineral qualities gaining strength with air. Broad and fleshy but focused, offering juicy orchard fruit flavors and a bitter note of citrus pith. Dry and nervy on the strikingly long, incisive finish, which offers sexy honeysuckle and spice notes. Entirely from Chouilly fruit; this should age well." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45075 Cheapest price in the country by a wide margin! http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45352 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43550 Peter Liem: "Rating: *(*) The version based on 2006 is noticeably higher-toned and lighter on its feet than the previous one from 2005 (the note for which appears below). As usual, it contrasts with the extra brut in its texture, the red fruit and apple flavors showing a little more overt richness while still feeling sculpted and sleekly racy. If you want to know what Ambonnay pinot noir tastes like, this is a fine place to start. Last tasted: 6/09" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43266 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42948 Peter Liem: "Rating: *(*) Ledru's brut and extra brut are typically the same wines, yet on my most recent visit she was selling an older version of extra brut, based on the 2002 harvest. It's composed of 85 percent pinot noir and 15 percent chardonnay, as always, and feels resonant and firm, its nose energized by a prominent chalkiness. It's complete without its dosage, its dark fruit tones feeling fragrant and expressive, and it's harmonious from beginning to end, demonstrating both depth and length. Last tasted: 6/09" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43267 94 points Galloni: "The estate's 1998 Clos des Goisses could not possibly be more different than the 1999. This is a wonderfully dense, richly-textured Clos des Goisses with a deep, baritone-like expression of fruit. Ripe apricots, honey and flowers flow from the glass, followed by suggestions of smoke, mint and minerals that add further complexity as the wine opens up in the glass. This is a powerful, masculine Clos des Goisses that will repay cellaring although it is awfully hard to resist even at this early stage. The 1998 Clos des Goisses is 65% Pinot Noir and 35% Chardonnay, partially fermented in oak. This bottle was disgorged in March 2007. Anticipated maturity: 2008-2023." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45292 Peter Liem: "Rating: **(*) This is significantly deeper in color than the 1999, partially due to the ripeness of the vintage, but also perhaps partially due to the fact that this was the first vintage of Clos des Goisses that saw any barrels (none new)?prior to 2000, the wine was always made in a combination of tank and foudre. It's unusually forward on the nose for a young Clos des Goisses, showing a broad, creamy richness typical of the vintage. On the palate, however, it tightens up considerably, demonstrating a vivid tension and grip under its bold depth. The fruit feels concentrated and slightly honeyed, as might be expected for 2000, but it seems to grow firmer and more intensely focused the further it moves back on the palate, starting off broadly yet finishing on a pinpoint, drenched in the chalky minerality characteristic of the Clos. It's surprisingly delicious to drink right now, although it certainly has room to grow, and should continue to develop more complexity and depth for at least another decade. Last tasted: 10/09 " http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42934 Peter Liem: "Rating: *** - Gosset first made a rosé version of Celebris in 1995, which was bottled only in magnum and sold in small quantities for the millennium. The 1998 (in 750-milliliter bottles) was the first vintage to be widely released, and the 2003 is its successor. It's a blend of 68 percent chardonnay and 32 percent pinot noir, including seven percent of red wine from Ambonnay and Bouzy, and its dosage of five grams per liter is very judiciously balanced. Compared with the bold, forward fragrance of the Grand Rosé, this feels reserved and discreet, even in the ripe 2003 vintage. It has intense, concentrated aromas of red cherry, redcurrant and strawberry, yet these are tightly controlled, packaged in a subtle, elegant frame that gives the flavors a clear and crystalline definition, like cut glass, as they unfold in aristocratic splendor over the long and detailed finish. There's a Celebris character that is clearly expressed in all three of these wines, feeling vinous and complex yet quietly refined, emphasizing precision, purity and grace. Last tasted: 7/08" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41883 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45239 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45240 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45241 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45243 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45242 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42930 Peter Liem: "Rating: (*) The current Tradition, based on 2002, blends ten percent of chardonnay with 55 percent pinot noir and 35 percent meunier, but in the future it's likely that this cuvée will become a blanc de noirs, made exclusively from the two black grapes. This shows a full body and a round, mouthfilling presence, but also possesses a firm structure and a surprisingly saline minerality from its origins in chalky soils. It feels dark, earthy and spicy in flavor, showing plenty of richness but finishing savory and dry. Last tasted: 9/08 " http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42937 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42943 Peter Liem: "Rating: *** - After tasting the Celebris Blanc de Blancs to determine its final dosage, Jean-Pierre Mareigner decided to lower the dosage on this wine as well, and in the fall of 2007 it was re-released as an extra brut. I underestimated the 1998 Celebris when it was first released, although admittedly it had a higher dosage at the time, whereas now it has only 3.5 grams. The lower dosage brings out more complexity on the mid-palate, with a layered array of flavors from citrus peel to Asian pear to mirabelle plum, and the fruit is seamlessly intertwined with subtle notes of chalk, persisting in quiet, detailed length. As usual, this has a majority of chardonnay?64 percent in the 1998, with the rest pinot noir?and the elegance of chardonnay is clearly on display here, imparting a marvelous sense of refinement and clarity. It's not at all an extroverted wine, and in fact, at this stage it actually seems lighter in body and less overtly fruity than it did with a higher dosage one year ago, yet it's noticeably more complex and finer in tone as well, carrying itself with a haughty, sophisticated poise. Last tasted: 7/08" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41882 Peter Liem: "Barnaut's brut sans année is made of two-thirds pinot noir and one-third chardonnay, currently based on 2005. It's earthy and broad in tone, feeling almost brawny in its dark, swarthy aromas of black cherry and blackberry. There's a substantial depth, if not a great deal of elegance, and overall this is pleasant in a richly powerful style. Last tasted: 7/08" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41200 Peter Liem: "Rating: *(*) Currently based on 2006, this is the same wine as the brut, with the addition of ten percent pinot noir vinified as red wine. It's developed considerably since being released in mid-2008, developing a terrific depth of flavor and a refined, silky texture. Underneath the fragrant strawberry and raspberry fruit, there's a certain spiciness that this cuvée often develops with sufficient age, and overall it feels highly expressive of Ambonnay. It's an excellent non-vintage rosé, showing an uncommon character and personality. Last tasted: 6/09" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43268 Peter Liem: "Rating: *(*) Larmandier's Cramant is always a demanding wine in its youth, and the 2005 has been a little more awkward than other vintages, feeling angular in structure and a little unsure of how to balance its weight. This bottle was disgorged in July of 2009, and a full year later it seems to be finding its path, acquiring a greater harmony and a more complete expression. The nose is fantastic, showing the richness of the vintage while remaining streamlined and focused, and its intense chalkiness is clearly the dominating element. On the palate it's very dry at 2 g/l, and I do wonder if a little more dosage would balance the components better and give the finish more length. As it is, there is a lot of vinosity and site-specific character, along with a subtly layered depth of fruit. It's very linear in build, still appearing very closed and restrained, but today this feels as if it has the potential to develop with time, and I am looking forward to seeing where it will go. Last tasted: 7/10" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43281 Peter Liem: "Rating: *(*) - Larmandier's Cramant is always a demanding wine in its youth, and the 2005 has been a little more awkward than other vintages, feeling angular in structure and a little unsure of how to balance its weight. This bottle was disgorged in July of 2009, and a full year later it seems to be finding its path, acquiring a greater harmony and a more complete expression. The nose is fantastic, showing the richness of the vintage while remaining streamlined and focused, and its intense chalkiness is clearly the dominating element. On the palate it's very dry at 2 g/l, and I do wonder if a little more dosage would balance the components better and give the finish more length. As it is, there is a lot of vinosity and site-specific character, along with a subtly layered depth of fruit. It's very linear in build, still appearing very closed and restrained, but today this feels as if it has the potential to develop with time, and I am looking forward to seeing where it will go. Last tasted: 7/10" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41907 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44613 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45167 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45170 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45064 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45066 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45065 90 points Tanzer: "Light yellow-gold with a lazy bead. Spicy aromas of pear, apple skin, fresh bay and minerals. Very dry, with incisive citrus and orchard fruit flavors and a jolt of white pepper on the back end. Uncompromising and pure wine with an austerity that some people might find unnerving. This would be superb with briny, cold water oysters." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45069 92 points Tanzer: "Pale color. Vibrant, pristine aromas of lemon, lime oil and chalk, plus a hint of toasted bread. Creamy-rich yet lively and light, with superb intensity and finesse. Lovely precision of flavor and palate presence. Enticing note of tangerine. Seemed to grow longer with aeration. Very classy blanc de blancs Champagne." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45070 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45071 91 points Tanzer: "Vivid yellow with a frothy mousse. Suave, expansive aromas of tangerine, Meyer lemon, white peach and minerals, plus a slow-building leesy quality. Very fresh and focused, offering tangy citrus and pit fruit flavors given lift and spine by zesty minerality. Melds depth with energy, finishing with very good grip and lingering minerality. Delicious now but balanced to age." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45076 91 points Tanzer: "Vivid yellow with a frothy mousse. Suave, expansive aromas of tangerine, Meyer lemon, white peach and minerals, plus a slow-building leesy quality. Very fresh and focused, offering tangy citrus and pit fruit flavors given lift and spine by zesty minerality. Melds depth with energy, finishing with very good grip and lingering minerality. Delicious now but balanced to age." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45077 93 points Tanzer: "Pale gold. Nectarine, pear and lemon curd on the nose, with complicating floral and mineral qualities gaining strength with air. Broad and fleshy but focused, offering juicy orchard fruit flavors and a bitter note of citrus pith. Dry and nervy on the strikingly long, incisive finish, which offers sexy honeysuckle and spice notes. Entirely from Chouilly fruit; this should age well." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45074 93 points Tanzer: "Bright orange-tinged pink. Racy, mineral-accented aromas of pomegranate, strawberry and blood orange, plus a suave note of toasty lees. Bitter rhubarb and berry skin flavors give way to softer raspberry in the mid-palate, with tangy minerality adding spine and lift. Packs a punch but this dry, impressively precise Champagne is light on its feet. Finishes with excellent clarity and stony persistence. The dosage here is a relatively low 5 g/l." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45072 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=11113 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=44732 90 points Raynolds (Tanzer's IWC): "Medium straw color. Fresh, exuberant aromas of white peach, crisp pear, apple and quince. Taut and wiry on entry, then fills out nicely in the middle, showing a combination of orchard and citrus fruit flavors complemented by a mineral element. The finish adds a note of yeasty bread along with a hint of marzipan. A very elegant non-vintage blend." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=31750 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45047 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45048 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=45032 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=AEF14 97 points Galloni: "The 2004 Brut Cristal has put on quite a bit of weight since I first tasted it earlier this year. It is a powerful, structured Cristal layered with considerable fruit. Chardonnay seems to play the leading role in 2004, at least today. Cristal is often accessible young, but that is far from the case here. This is a serious, painfully young Cristal that will require considerable patience. Readers who are willing to spend some time with the wine today will find a super-impressive, complete Cristal. The 2004 Cristal is 60% Pinot Noir and 40% Chardonnay." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43048 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=35504 Peter Liem: "Rating: *(*) It's said in Champagne that pinot noir is generally quicker to develop than chardonnay, and this seems to be neatly illustrated by Philipponnat's current 2002 vintage bruts: whereas the Grand Blanc is still restrained and a little closed, the Réserve Millésimée, composed of 70 percent pinot noir and 30 percent chardonnay, seems like it's just beginning to come out in full force. There's a voluptuous, come-hither feel to the luscious fruit, the flavors of huckleberry and quetsch showing a lovely depth and ripe allure. While it's not particularly long on the finish, it's harmonious from beginning to end, feeling cleanly defined and very inviting?I would serve this during a meal rather than as an apéritif, as its bold depth and prominent pinot flavors would allow it to shine alongside anything you'd eat with a still pinot noir. Last tasted: 10/09 " http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42936 Peter Liem: "Rating: **(*) - Philipponnat's Cuvée 1522 is designed to showcase the vineyard of Le Léon in Aÿ, a source of particularly high-quality pinot noir, and as usual, this is 60 percent Le Léon pinot noir and 40 percent chardonnay, which in 2002 came entirely from Oger. This is still closed and tightly constricted, feeling stern and austere compared to either the Grand Blanc or the Réserve Millésimée from the same vintage. The depth and vitality typical of 2002 is definitely on display, and a lovely core of sweet pinot fruit emerges on the palate about half an hour after the bottle is opened, accented by exotic hints of ginger and star anise. It feels pure, incisive and very classy, yet it's still in obvious need of more cellar time to bring out its best, and it should turn out to be an outstanding wine indeed. Note that this cuvée is sometimes labeled as Brut and sometimes as Extra Brut?it's always dosed at around four or 4.5 grams per liter (four in the case of the 2002), well within the extra brut category. Last tasted: 10/09" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41900 92 points Galloni: "The 1985 Brut Millesime Grand Cru is just lovely today. Subtly woven layers of mint, licorice, flowers, truffles and apricots gently flow from this generous, expressive wine. At 24 years of age, the 1985 has stood the test of time beautifully and is still in great shape. Though fully mature, it remains fresher and brighter than the 1989, can still hold for at least a few more years. This is Lot 1985, disgorged 10/08. Anticipated maturity: 2009-2015." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42766 93 points Galloni: "The 1990 Brut Millesime Grand Cru is a very pretty, harmonious wine. Made in a subtle, understated style, it reveals hushed tones of candied apricots, flowers and sweet spices, with white truffles that linger on the long, refined finish. It is a terrific effort from Beaufort. Quite understandably, this 2008 disgorgement is far fresher than the 1996 disgorgement tasted alongside it. This is Lot 90A, disgorged 10/08. Anticipated maturity: 2009-2019." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42765 90 points Galloni: "The 1995 Brut Millesime Grand Cru is one of the more complete and ready to drink wines in this flight. It doesn't have the elegance of the 2000 or the power of the 1996, but it makes up for that with its impeccable balance. The 1995 is one of the smaller-scaled versions of this wine, but it is remarkably complete all the same. Roasted nuts, smoke, candied fruits and spices are all to be found, yet the advanced aromas and flavors are balanced by a pretty sense of minerality that insures the wine will continue to drink well for at least another few years. This is lot 95A, disgorged 03/07. Anticipated maturity: 2009-2014. " http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42764 91 points Galloni: "The 1999 Brut Millesime Grand Cru reveals gorgeous depth and richness in a riper, sweeter style than the 2000. Here the Pinot character is more pronounced, as candied cherries, sweet spices and flowers all flow with notable expressiveness. This generous Champagne is drinking beautifully today and should continue to provide much pleasure over the next decade. That said, readers will have to accept some small imperfections in the wine's aromatics. This is Lot 99A, disgorged 10/08." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42762 94 points Galloni: "It's all there in Beaufort's 2000 Brut Millesime Grand Cru. The wine positively shimmers on the palate with layers of silky-textured, perfumed fruit that come to life in a gorgeous display of class. Deceptively medium in body, the wine reveals superb clarity in a chiseled style, with a mousse that is exceptionally fine. Overtones of mint, licorice, lemons and flowers linger on the sublime finish. This is a reference-point wine for readers who want to know why Ambonnay is a Grand Cru Village. The Pinot character remains suppressed today but it will emerge in bottle. The 2000 Brut Millesime Grand Cru is one of the most elegant wines I have tasted from Beaufort. This is Lot 00A, disgorged 10/08. Anticipated maturity: 2009-2020." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42761 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42760 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42759 Peter Liem: "Rating: * - This is based on the 2007 Tradition, before it was blended with reserve wine, and it contains a whopping 18 percent of red wine: "We want a real rosé!" says Nicolas Chiquet. Half of the red wine is from 2007, made from pinot noir, and the other half is from 2004, blended equally between pinot noir and meunier. Despite the high percentage of red wine, this is discreet and even delicate in feel, its high-toned flavors of redcurrant, grapefruit and strawberry candy showing a sleek focus and elegant liveliness. With its bright color and forward, fruity charm, the Chiquets intend it to be consumed young, and as it's so alluringly delicious right now, I don't see the point of holding it any further either. Last tasted: 4/10" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41879 Peter Liem "Rating: ** Blended from 2006 and 2005, this is as strong a Rubis as I can ever remember, showing a seductive depth of fruit and a confident, elegant poise. It's full of wild cherry and strawberry flavor on the palate, feeling boldly fragrant but also tightly controlled, with all the components falling impeccably into place. There's a marvelous contrast of silky refinement and brooding vinosity, and the finish feels energetic and complete. Last tasted: 9/09" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=40403 93 points Wine Spectator: "A beautiful Champagne. Complex and elegant, evoking ginger, jasmine, citrus and honey aromas and flavors, accented by a biscuit and grain component coming as much from barrel fermentation as yeast aging. Very firmly structured and long. Enjoy with Asian foods or Parmesan cheese." http://www.premiercru.net/premier/shop/WineDetails.do?wineId=16784 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43827 Peter Liem: "Rating: ** This will be the last vintage of the Cuvée Création, as Laurent Champs has decided to focus on the Coeur de Cuvée as the estate's sole prestige cuvée. As usual, this is made of 80 percent chardonnay and 20 percent pinot noir, all from 40-year-old vines, and vinified entirely in oak barrels. This is an expansive, robust champagne, showing the richness typical of the Cuvée Création yet amplified by the richness of the 2000 vintage as well. It has a powerful, densely concentrated core of stone fruit and citrus flavors, and while it's a large wine it's not at all a fat one?in fact, there's a sternness and rigidity of structure that is unusual for the vintage, making this feel tense and tightly coiled despite its girth. Unlike virtually all champagnes from this vintage, it seems to need more time to show its best: whether or not it will hit the heights of the outstanding 1999 Cuvée Création, however, is still unclear. Last tasted: 5/10" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42944 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42929 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42945 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43546 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=39412 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43551 Peter Liem: "Rating: ** This is made of equal parts 2007 and 2006, entirely vinified in barrique. Although it's lively and brisk, with a prominently chalky undertone, it reflects its terroir origins exceptionally well?you immediately see that it's not a Côte des Blancs chardonnay, as the clay topsoils of this area give the wine a certain roundness and breadth on top of the racy minerality. It's perfectly balanced as a non-dosé, its 20 percent of malolactic undoubtedly helping to create a better harmony of acidity, and while there is a pleasing depth of citrus and apple fruitiness, along with hints of dried mango and preserved ginger, this wine is really all about soil and expression of place. It's one of the best blancs de blancs I can remember tasting at this estate. Last tasted: 7/10" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43278 Peter Liem: "Rating: ** As an homage to traditional practices, this special cuvée was vinified entirely in barrel and bottled with cork for its second fermentation, and after disgorgement it was secured with string rather than the customary wire cage. It's largely meunier (78 percent), with 13 percent chardonnay and nine percent pinot noir, showing a spicy, cinnamony fragrance and flavors of nectarine, dried strawberry and cassis. There's a deep, staining presence on the palate along with a finely velvety texture, and the flavors continue to unfold throughout the finish with remarkable complexity and dimension, constantly underlined by spicy, earthy notes of soil. It's already very expressive but promises to develop even further, and I would love to see this wine again in another five years. Last tasted: 6/08 " http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43274 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43275 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43283 Peter Liem: "Rating: *(*) Made of 60 percent pinot noir from Mareuil-sur-Aÿ and 40 percent chardonnay from Chouilly and Oiry, this is tightly coiled, with a rich, almost chewy depth. There's a lot of ripeness here, yet the flavors remain predominantly in a red-fruit spectrum, without turning dried or confit-like as many other 2005s do. While the nose does hint at the potato-sack character that's characteristic of the vintage, there is plenty of depth to balance it, and it seems as if this will be enveloped into the wine with time. At the moment this feels nervy and tense, shaped by its citrusy acidity, and although it's quite powerful and aggressive at the moment, it should calm down with bottle-age and develop real complexity and depth. Put this in your cellar with 2005s from other regions in France, and drink them alongside each other. Last tasted: 3/10" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43277 Peter Liem: "Rating: *(*) Made of 60 percent pinot noir from Mareuil-sur-Aÿ and 40 percent chardonnay from Chouilly and Oiry, this is tightly coiled, with a rich, almost chewy depth. There's a lot of ripeness here, yet the flavors remain predominantly in a red-fruit spectrum, without turning dried or confit-like as many other 2005s do. While the nose does hint at the potato-sack character that's characteristic of the vintage, there is plenty of depth to balance it, and it seems as if this will be enveloped into the wine with time. At the moment this feels nervy and tense, shaped by its citrusy acidity, and although it's quite powerful and aggressive at the moment, it should calm down with bottle-age and develop real complexity and depth. Put this in your cellar with 2005s from other regions in France, and drink them alongside each other. Last tasted: 3/10" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=43276 Peter Liem: "Rating: (*) Tarlant's non-dosé is made of roughly equal parts chardonnay, pinot noir and meunier, and always contains 40 to 50 percent of reserve wine. The current release is based on 2005, with reserve wines from the three previous vintages, and it's strongly marked by the base year, showing a rich breadth and ripe, spicy black-fruit flavors. It feels powerful and stern, especially in direct comparison with the previous release, based on 2004, which is much more classic in profile. Nevertheless, it finishes with a lot of aroma and depth, and should settle down and become more harmonious with post-disgorgement aging. Last tasted: 4/09 " http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42938 Peter Liem: Rating: * There are very few non-dosé rosés in Champagne, and this one, made by blending red wine into a base of chardonnay, is an excellent example of how to achieve a harmonious balance without dosage. Currently based on 2004, this is bold in aroma, with concentrated notes of red cherry, cranberry and red plum. It's full in flavor but not large in body, feeling lively, refreshing and harmoniously balanced, and it finishes with taut aromas and a quiet, subtle length. It seems very much a wine of gastronomy, making me think of sashimi or other delicate seafood. Last tasted: 4/09 " http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42939 Peter Liem: "Rating: *(*) Unlike the 1997, which contained a little meunier, Tarlant's 1998 is composed of 65 percent chardonnay and 35 percent pinot noir. It shows a broad, yeasty richness, feeling sappy and resonant without being heavy, and despite its depth and weight it's more precise and clearly delineated than the previous vintage was. The stone fruit and citrus peel flavors feel concentrated, buttressed by earthy notes of soil typical of this area of the Marne, yet on the palate this expands with an unexpectedly graceful subtlety and dimension, finishing with a deft balance and fragrant length. I like the way this is showing right now, but I'm intrigued to see what will happen to it with a few more years of age as well. Last tasted: 4/09 " http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42941 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42942 Peter Liem (champagneguide.net): "Made of 70 percent pinot noir and 30 percent chardonnay, this shows a warm, inviting nose of mocha, raspberries and grilled nuts. It's ample in fragrance and harmoniously balanced, the primary flavors on the palate ranging from strawberry and yellow peach to kumquat and sweet apple, picking up a hint of fresh ginger as this gains air in the glass. The texture is rich and almost velvety even though the underlying acidity is relatively prominent, and the aromas expand on the finish with bold presence and depth. While it's drinking well right now for a 2002, it promises to gain in complexity with a few more years in the cellar?there's a kernel of concentrated flavor on the back end that feels youthful and tightly wound, as if preserving a little time capsule for the future. Last tasted: 8/08. Rated *(*) http://www.premiercru.net/premier/shop/WineDetails.do?wineId=40398 Peter Liem: "Rating: *(*) - Based largely on the 2004 vintage, with a tiny bit of reserve wine from 2003, this is made of 56 percent chardonnay and 35 percent pinot noir, including nine percent of red wine from Bouzy and Ambonnay. It's ample and opulent in character, showing deep, saturated flavors of raspberry, cassis and blackberry. The aromas are bold and pungent, with a subtly complex fragrance and a silky grace, making this feel full and concentrated while also remaining vibrant and lively. While it retains the Gosset character and sense of finesse, it's still the most unusual wine of the range, due to that pungent presence of fruit. Last tasted: 7/08" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=25083 Peter Liem: "Rating: ** - As always, this is made up of three different vintages, in this case 2005, 2004 and 2003. This particular bottle was disgorged at the end of December, and ten months later, it's developed a sappy, rich texture, its bold pinot fruit picking up hints of roasted nuts, honey and candied orange peel. It feels warm and burnished, perfect for drinking on a crisp fall day, and its richness is elegantly sculpted by a silky spine of acidity that elongates the flavors and keeps them very racy and focused. It's refined and detailed, revealing a hidden complexity as it opens in the glass, and the finish is remarkably long. This is just being released into the French market now, and it's likely that the version available in most export markets is still the one based on 2004. A note for that wine appears below. Last tasted: 10/09" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=25081 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=40731 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=39378 http://www.premiercru.net/premier/shop/WineDetails.do?wineId=42354 Peter Liem: "Rating: *(*) - This harnesses the positive aspects of 2005, demonstrating the vintage's concentration and girth. It's clean and lively, despite feeling larger and weightier than usual for this cuvée, and it promises to develop more complexity with time. The finish in particular shows finesse and class, underlined by a brothy and insistent minerality. As with many 2005s, the question remains as to how it will evolve, but so far it looks like a good bet. Last tasted: 3/10" http://www.premiercru.net/premier/shop/WineDetails.do?wineId=41894