Decent Rose Champagne. Bottle was opened well in advance so it had time to get some air. Seemed kind of tight originally. Both on the palate and on the nose there was some straberry, cranberry, some yeast elements, good freshness and acidity. Medium finish. Overall, I would not characterize this is a "value" but was still quite enjoyable.
My first note about this wine was that it did not feel like a 17 year old champagne. It still felt quite young and fresh. This has just entered its drinking window and I think that it will continue to evolve in a good way for many years to come. I would revisit this in 3-4 years. If opened now, I would give it a little bit of air as the complexity evolved quite well after about an hour. On the nose there is some yeasty notes, minerals, pear, and baked apple. On the palate, I get similar notes of baked apple, baked dough (not too much brioche here...which I like), minerality, yeast, some lemon, and had a creamy texture. Overall, a superb wine with excellent acidity and a long finish.
This wine seems to be getting a lot of hate from various media outlets. To be honest, I am not sure why all the hate here. Maybe too much acidity (which might make it seemed unbalanced)? The color on this is medium red to ruby. On the nose there is a lot of red fruit, a lot of earth, maybe some floral elements just a very beautiful nose. Both on the palate and on the nose this wine has some similarities to some Gevrey-Chambertin wines that I have had in this vintage. The palate has similar notes to the nose. I get some red fruits like cherry, raspberry, and some cranberry. I also get some mushroom, some earth, and some spice. Again this wine does have a lot of acidity so that may be off-putting for some. It is def not the most complex wine I have had (but thenagain I would not expect incredible complexity from an entry level wine). The body is medium with a medium finish and not a whole lot of oak. Give it maybe 30-60 minutes of air and it does seem to come alive a little more. I would leave this in the cellar for maybe another year or two.
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January 2016
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