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Rather deep copper color. Aromas of brown butter, toffee and walnut call to mind a dry oloroso sherry. Then large-scaled, rich, smooth and mouthfilling, with impressive concentration and a powerful impression of solidity. Shockingly fresh in the mouth following the mature aromas. In fact, this wine seemed to grow more vibrant as it opened in the glass. Finishes very rich and very long. This superrich vintage produced chardonnay with a tendency toward heaviness, but this wine is undeniably impressive.
This Champagne is produced from a one-hectare parcel owned by Salon: "Salon’s garden", and from 19 other smaller parcels in Mesnil-sur-Oger, chosen by Aimé Salon at the beginning of the century. The wines are cellared in the bottle for an average of 10 years, gaining in complexity and finesse.
The proof that memory and history are important is shown by the bottles in the cellars from nearly all the vintages that have ever been produced at Salon. Headed by Aimé Salon until his death in 1943, the house was then left to his nephew. In 1988, Champagne Laurent-Perrier, a family-owned company, became the majority shareholder of Champagne Salon.
Made from 100% Chardonnay from the Côte des Blancs grand cru vineyard, Le Mesnil-sur- Oger. The densely planted vines are located on the mid-slope in chalky soil, and the Cordon de Royat method of trellising is used, which allows access to the soil at the base of the vines.
The grapes are picked and sorted by hand. Only the first pressing, or cuvée, is used. This is the lightest, freshest juice, containing the highest percentage of acidity, which is essential to the evolution and vivacity of the Champagne. The first fermentation takes place in a stainless steel tank. The wine receives no oak exposure and does not undergo malolactic fermentation.
The wine is cellared in the bottle for an average of 10 years, gaining in complexity and finesse. Riddling is done by hand. All bottles are disgorged within 8 months of the first disgorgement, also by hand.
Champagne Vintage Report by Salon / A mild and humid winter, spring frosts, spring drought, exceptional sunshine. Early bud- burst arrived early in the wake of a mild winter. Because of this prematurity, spring frosts were dreaded by all - a concern realised on the 5th and 19th April. 12,000 hectares (45% of the area under vine) were affected more or less seriously. However the frozen vines astonished yet again by the miraculous fertility of the base buds. A disruptive start to July gave way to hot weather, although with temperatures and rainfall close to the norm; however, atmospheric pressure was exceptional. The Chardonnays opened between 11th and 15th September. The ripeness of the grapes was remarkably uniform. The total sugar/acidity ratio was close to perfect. Superb wine.
Three excellent vintages in Champagne were 1988, 1989 and 1990. Initially, many considered 1990 the finest of the trio, but that mantle has since passed to 1988. Some of the 1990 champagnes have evolved more quickly than anticipated, and there can be variation among bottles and producers. Winter and early spring saw warm weather that resulted in an early bud-break, making vines susceptible to the spring frost which duly arrived in April. This led to some uneven ripening and differing levels of maturity owing to the second generation of grapes that appeared after the frost damage and thus ripened later. The summer was generally dry and warm, which produced big, powerful, concentrated and full-flavoured wines.
Recommended glass shape
Average Bottle Price
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