Ron Siegel

9.5

This was rich, full bodied showing lemon, citrus, honey, burnt orange, mineral with a slight oxidative note. Disgorged Jan 2015 — 6 years ago

E & K G

9.2

Jacques Selosse-lite? At this price point I’ll take it. Some very light oxidized notes followed by honey suckle, peaches and good acidity. More please! — 8 years ago

K

8.9

Cherry and berries. Dry and mild tannin. — 8 years ago

Katerina

9.0

Skvele, ciste, plnejsi, krasna kyselinka. Vyborne. Pierrières is a 1.2 ha vineyard located in the village of Vert-Toulon. In Pierrières, the chalk in the vineyard is extremely close to the surface and mixed with black silex.

Pierrières is powerful, racy and penetratingly complex. It covers an incredibly wide range, from layers of citrus to stone fruits, stony minerality, smoke and herbs. There’s an amazing radiant expansiveness to the wine. Olivier Collin začal v Congy vinařit tak, že v roce 2003 obnovil 4,5 ha vinic, které jeho rodina pronajímala. Koupil si starý traktor, pluhy a začal kultivovat zemi. Poté zakoupil použité burgundské sudy. Vinařskému umění se učil u Anselma Selosse, na vinici používá organické přípravky a postupy, všechna svá vína fermentuje alkoholicky i malolakticky spontánně v 220l dubových sudech, nefiltruje je ani nečiří. Dosage drží na hranici Extra Brut nebo ji nepřidává.Terroir Côtes de Sézanne je zcela unikátní, neboť v křídovém masívu se skrývají uhlíkaté formy pazourku a onyxu. Toto podloží je zcela ojedinělé v celé Champagni. Dnes Olivier obhospodařuje 8,75 ha vinic, nicméně roční produkce činí pouze 30 000 lahví.

Vinařství ULYSSE COLLIN produkuje autentická, jednoodrůdová vína, která jsou zastoupena jen v těch nejlepších podnicích světa. Olivierova vína jsou neuvěřitelně harmonická, charakterní a věrně v sobě odrážejí vinice, ze které pocházejí. — 9 years ago

Masafi

9.0

On Tuesday 4 October 2016 — 10 years ago

Sam Stoppelmoor

9.3

With lunch at Selosse Champagne. Showing some age and slight nutty oxidation but in a good place. — 10 years ago

Evandro Pereira

9.8

First time with Chanetereines. Amazing — 11 years ago

with Rafaela

Henrik Sandgren

9.4

En gammal favorit. Mycket torr, nästan känsla av oxidation. Citron, gröna äpplen, deg, mineral. Påminner i stilen om Selosse — 11 years ago

Alex Krause

9.6

Very interesting and delicious showing how far one can push and still have freshness even with a fairly oxidative style. Cool. — 12 years ago

Chad Bowman

Sales LDF Sales

9.0

Made by Selosse at Feudi do San Gregorio. Oxidative, oak driven, and oh so Selosse. — 13 years ago

Jeremy Noye

CEO Morrell & Company

9.4

Exotic. Werthers original with orange marmalade and dried raspberries. Sweet. Thick. Volume. Think is 02/03 base. — 7 years ago

Raj Harb

8.9

Disg 1.29.2010

A bit raisined and oxidized. Some VA. One of the weaker bottles — 7 years ago

Bradley Krom

9.2

$565. Less bold / oxidative than Anselme. Also less evolution from time of opening. Lightly sparkling, saline, long finish. Would not chase currently. — 8 years ago

with Margot

Krista

9.0

Smooth, easy drinking blend. — 9 years ago

Marc Stubblefield

Wine Sales at Vino Carta and Kogod Wine Merchant

9.3

Wine first, bubbly second. Very vinous and slightly oxidative, showing the Selosse influence. Geeky, heady, complex, rich, fascinating. Loved drinking this, though much more on an intellectual level than for pure pleasure. — 9 years ago

Gwen Mellor

9.1

Bought at Costco in spring 2017 — 9 years ago

Christine Havens

9.0

Deep gold, like burnished gold leaf, the Aphros Loureiro Reserva Bruto 2009 boasts an oxidative quality that reminds me of Jacques Selosse Champagnes. Decidedly autumnal aromas of baked apple and poached pear are enlivened by a dried orange top note. In the mouth, it's all soul and soil, sensually earthy layers and leesy wet dough flavors are bolstered by vivid white grapefruit, saline and iodine that make up the arching spine of this unexpectedly delicious sparkling Loureiro. 12.0% ABV | Sample — 10 years ago

Jim Yonkus

9.0

01'.. Thanks Buck @ #keifeandco — 11 years ago

Andres Montoya

9.5

Very nice! Walnut, brioche, slightly sherry like aromas (selosse-esque). Rich body, long finish, umami elements come thru. — 11 years ago

BurgundyFan

9.3

Selosse with no bubbles really good stuff — 11 years ago

Amity

9.5

Amazing. NYE with Pells. Thanks Peter and Tice. — 12 years ago

Ashley Rapolla

9.1

Nice fruity and light — 7 years ago

Bob McDonald

9.5

Very yeasty on the nose with Granny Smith Apple notes and pronounced minerality. 94% Pinot Meunière 2% Pinot Gris, 2% Chardonnay, and 2% Pinot Noir. Wild fermented and aged 10 months in barrels; 2.5grams/Litre dosage. Only 13,000 bottles made so it is difficult to source in Australia. Consumed this Champagne in Zalto Burgundy glasses like I had been advised to do with Jacques Selosse, a close colleague of Jerome Prevost. As both of these producers say these are wines first and Champagnes second so why not Burgundy glasses. Finishes very dry with cleansing acid. LC14 - year of harvest. Good and different. — 7 years ago

E & K G

9.1

Rich and elegant. Just enough acidity to counter the yeast. — 9 years ago

Aaron Tan

9.5

Exceptional balance. Rich, but so fresh. Pears, orange, flowers, lemon curd, cream, brioche, nut. Long, powerful palate, underlined by a driving acidity.

Some thoughts: In my eyes, RMs tend to fall into "extreme" categories e.g. Laherte - austere, Egly - rich (lees), Agrapart - rich (oak), Selosse - oxidative; but this wine doesn't fit here. NM-like, but not (I think of Chartogne-Taillet when I say this). Compare to Krug's Grand Cuvee, the Grands Vintages is definitely richer and broader (fair comparison, given how both wines are constructed).

From Chain Bridge Cellars:
As the name suggests, Eric Rodez’s Grand Vintages is a rich, powerful and very much “grand” wine in the tradition of Krug (where Eric learned his craft). This year's release is a blend of 70% Pinot Noir and 30% Chardonnay from seven great vintages going back to vintage 2000. Eric ages all of these base wines in used oak and blocks malolactic fermentation to maximize freshness and vibrancy. Then the carefully crafted blend spends 8 full years on the lees before being disgorged this October. The dosage is ultra-low - 2 or 3 g/l - so this could be labeled "Extra Brut," but there's so much richness and depth here that "Brut" seems more appropriate to Eric.

Past releases have earned plenty of critical praise, including 17.5/20 points from Jancis Robinson, 93 from Vinous, and 92 from Wine Advocate. This year’s release is explosive on the nose and palate, pumping out big notes of lemon curd, caramel, toasted nuts, baking bread, crushed chalk, and more. The flavors just balloon out to fill your entire palate and finish with layer upon layer of mouthwatering pie crust, lemon curd, hazelnut, crushed stone and salty caramel flavor. Try holding some for even more richness! — 9 years ago

Gina Puente

9.5

Yeast, full mouthfeel. Hardy yet elegant. J Selosse mentoree, and can taste it. — 10 years ago

John Edgar

10

Birthday love. — 11 years ago

Brian Callaway

9.0

Simple, fruit forward with barely a hint of smoke. Great value! — 11 years ago

Sean Meyer

9.2

1980 vintage. — 12 years ago

Yui Nakamoto

9.6

甘いの☆美味しかった〜( ´ ▽ ` ) — 12 years ago