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 50 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.
Blend: 90% Pinot Noir (including 15% red wine) and 10% Chardonnay classified Premier Cru
Ageing: 10 months in large oak casks. No malolactic fermentation.
Dosage: 9 g/l
Tasting notes: The colour of this wine is salmon pink. It is animated by a persistent effervescence that gives birth to a cord with fine and delicate bubbles. This wine develops aromas of intense red fruits, including wild strawberries, wild raspberries, cherries and gooseberries. After a few minutes of aeration, a light floral fragrance awakens our senses with notes of linden and lilac. On the palate, the attack of red fruits is predominant and supported by the freshness of pink grapefruit. Delicate flavours of melon and vine peach enliven our taste buds during the tasting. The whole makes us discover a wine of great freshness, ample and very balanced.
The blend of wine bases on 2017 harvest which are blended with reserve wines from harvests 2015 and 2016.
Champagne Vintage 2011 / Pinot noir especially stood out this year, while pinot meunier was a ected partly by attacks. The winter came unusually early, in November of the previous year, but a mild late spring still led to a owering in May. The blending wines still have a fairly thin structure and a disturbing tone of bubblegum. Actually, this was one of the few autumns I have been present at harvest. I went around and made unannounced visits here and there. The strongest impression and question mark was actually the huge amount of invasive ladybugs that were caught in the presses and left a nasty, urine-saturated stabbing scent in the press houses. Will this leave an impression? I fail to see it disappear given how strong it was. Apart from that, I will never forget it was 86°F and the autumn sun radiant, when we celebrated with a magnum and reworks into the wee hours in Moulin de Verzenay.
by Richard Juhlin