88/100
Essi Avellan MW,
EssiAvellan.com,
Apr 2016
“Bollinger: Refined nose with stylish restraint. Carefully intertwined spicy-earthy notes to the lemon, apple pie, baked pear, cinnamon and vanilla tones. Mild deliberately oxidative character beneath the intense fruitiness. Seamless structure on the generous palate. Long, mineral, dry (8-9g/l) finish. Built to last, so deserves additional post-disgorgement ageing.”
87/100
Essi Avellan MW,
EssiAvellan.com,
Apr 2017
“Bruno Paillard: The Brut Première Cuvée benefits greatly from ageing and Bruno Paillard sees to it that the cuvée has enjoyed extended post-disgorgement aging already upon release. Soft and evolving creamy nose with fresh Pinot fruit coming through alongside burned sugar, red apple, sweet pastry, liquorice, and smoke. Good width and focus on the palate. It turns hazelnutty, charred and caramelly with time. Even over 10-year-old disgorgements can be stunning. Points may rise as high as 92 over time. The 2012 based cuvée is particularly charming with great harmony and depth alongside exemplary vivacity.”
17/20
Jancis Robinson MW,
JancisRobinson.com,
Sep 2017
“Charles Heidsieck: 2010 base. Disgorged March 2017, to be released at the end of 2017. No 2009 base was made so they jumped to a 2010 base.
Extremely powerful nose powers out of the glass! A certain sweet creaminess on the nose. Really quite rich. Very much more rounded and welcoming than the blend based on 2008. Not that many houses have a seven-year-old NV on the market! Real bullseye for the Charles style. Tastes readier than the 2008 base – a real standout.
Drink 2017-2022”
17/20
Jancis Robinson MW,
JancisRobinson.com,
Aug 2017
“Louis Roederer: Based on 2013. Disgorged early 2017. This cuvée is just starting out on the market now. Cool year with an October harvest, so a 150-day growing season. 2013 and the next two years were all glorious for Pinot Noir so there is lots of Pinot in this – 65%, of which 52% is Pinot Noir. 35% Chardonnay. Highest malo ever: 56%. Reserve wines constitute 25% (which is the norm). This includes 7% really old wines. Usually there are eight vintages, in this case back to 2004 maybe aged in old oak plus 18% from the year before in stainless steel. Their role is to add consistency. Typically, there will be 120 different batches of wine in Brut Premier.
Flirtatious and lively. Mouth-filling and satisfying. Dancing and lively. A very superior NV champagne.
Drink 2017-2024”
16.5/20
Jancis Robinson MW,
JancisRobinson.com,
Oct 2016
“Pol Roger: Quite rich on the nose - and palate. Good balance though. Do they make Pure (tasted just before) just to show us the virtues of the regular cuvée?! ”
17.5/20
Nick Baker,
TheFinestBubble.com,
Jun 2016
“Taittinger: Particularly fine and strong stream of bubbles with lots of lemon and lime notes and hints of tropical fruits like guava and pineapple and some creaminess that you don't often see in these non vintage champagnes. Nice and dry and lingering. Lovely today on a hot London day. This current cuvee must have its core part of the blend from one of the great vintages like 2010. Wish this was declared on the label.”
92/100
Essi Avellan MW,
EssiAvellan.com,
Dec 2016
“Ruinart Blanc de Blancs: Pale lemon colour. Youthful, gunpowdery mineral nose with straw, floral and lemon notes. Tart, linear, driven palate. Super lean and fresh with a succulent, fruity finish. Can be closed and muted at first but opens up to a beautiful, soft, toasty richness. The 2010 based cuvée is exceptionally good and shows remarkably in magnums. The 2011 was notably lesser whereas the 2012 based ones are opulent and caressing with generous tropical fruit. Beware of storage conditions as the clear glass allows the light to spoil it quickly.”
