The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
CHAMPAGNE: With record rainfall in winter, many hours of sunshine in spring and summer and the earliest harvest on record, the 2018 harvest in Champagne was truly unique. Its prematurity, abundant volume, ripeness and wholesomeness have left many growers singing its praises to the harvest. After a wet winter, budburst took place in April, from which time growth was accelerated. The exceptional conditions led to vigorous vegetative growth and an abundance of healthy clusters. The hot summer continued throughout July and August, and the harvest officially began on August 20 (although the first grapes were picked on August 17 by André Beaufort in Ambonnay – the earliest harvest never recorded). An average of 12,361 kg/ha was produced, but the agronomic yield was actually much higher, varying widely between 16,000 and 19,000 kg/ha. Wineries throughout the region were packed, with the biggest challenge for most producers being finding containers for all the wines. Therefore, the 2018 harvest was also used to replace less impressive wines in the reserves, which was particularly welcome due to the disastrous results of 2017. Even though it was an extraordinary year for the winemaker and winemaker, the jury still didn't take into account its quality. The wines are perfectly clean and mellow but particularly low in acidity (average total acidity 5.9 g/l), giving them a distinct sweetness. However, some producers (like Louis Roederer) have been able to produce wines with commendably low pHs (an average of 2.8 for Roederer) and these wines certainly do not lack dynamism or liveliness.