Brandon Granier

9.3

It's been about 10 years since I last tasted this, this is the 12/06 disgorgement and while the bead is barely detectable, the sap has remained, so what you have is a very vinous, juicy champagne that needs more time for the sweetness to taper off. The nose is pronounced intoxicating white truffles, sherry and agrumes, with some anise that I get from Beaufort. For now i say hold. — 8 years ago

Nicola Morvillo

9.4

On 22/8/16 — 9 years ago

E Alvelais

9.1

2000 This seems to have aged very well. Beautiful layers of complex fruit, minerality to balance and very delicate fine bubbles. — 10 years ago

Anna Virginia Johansson

9.4

Stunning! #bubbles — 10 years ago

Andy C

10

Outstanding Blanc de Blancs — 10 years ago

Michael Scaffidi

Chef Sommelier Jean Georges

10

1990 vintage
Incredible wine — 10 years ago

Nicola Morvillo

9.8

Con barbaglini — 11 years ago

Andrew Mecoli

9.3

Slightly oxidized, nutty, very fine bubbles. Not a 'typical' Champagne, very interesting and complex. — 9 years ago

with Francesco and Federico

Nicola Morvillo

9.6

On 24/8/16 da Beaufort a Ambonnay — 9 years ago

Nicola Morvillo

9.4

Brut Nature 2010 75% Pinot nero e 25 % Chardonnay — 10 years ago

with Blasco

Joe Santagata

9.5

Dried wet rose petals ,underripe raspberry,chalky full bodied goodness! — 10 years ago

Frej Helstrand

9.0

Derriere l'eglise — 10 years ago

Diana Cho

9.0

Musk and honey on the nose; nicely sweet — 10 years ago

with Alka and Marisa

Nicola Morvillo

10

25* anniversario — 12 years ago

Nicola Morvillo

9.7

On 24/8/16 da Beaufort a Ambonnay — 9 years ago

Nicola Morvillo

10

On 24/8/16 da Beaufort a Ambonnay — 9 years ago

Gae Saccoccio - NdC

10

In the space of a week - one bottle upon Mt. Etna the other one in Rome - I drank two different versions, both memorable, of Champagne A & J Beaufort: "Polisy Réserve Brut" and "Rosé".
Twice, for each wines, I perceived that same psychic vibration, an overwhelming feeling of spherical beauty-and-goodness. Let's imagine now these bottles as valves of an oyster in which some invisible raw material - it's only a matter of time - is deposited as calcium carbonate that crystallizes in "glass shell" (the bottles, right?) generating these true living Pearls of a champagne! — 9 years ago

with Valerio and Alberto

Aran Healy

Partner Ruby WIne, Carlotta Cellars, Thistle Cellars

9.6

Deep crush. No Chem trails here. No riding dirty. No s02. No handicap. — 10 years ago

Micah Chiles

9.4

Candy like Mandy Moore — 10 years ago

Kristopher Schram

8.9

75% Chardonnay 25% Pinot noir — 11 years ago