Fredybeans

9.3

Jaune cristallin
Nez buis feuille de cassis
Bouche mûre épaisse dense mais avec une belle fraîcheur et un côté salin et minéral notes d orgeats et anis — 6 years ago

Fredybeans

9.0

Brun clair
Nez très ferme et cartonné et s ouvre sur des note de cendre feuille morte
La bouche fraîche pleine et précise devient très agréable par des note de guarrigue et goudronnée avec une certaine qu Rosine
Un peu trop simple et poussiéreux en finale mais vin qui a de l âme
— 8 years ago

with picolator and El

Aaron Tan

9.8

Where do I start with this wine? Perhaps what I didn't like about it. Palate seems unresolved as of now and it didn't deliver as much satisfaction as the nose, but that's just nitpicking. Also a touch too oxidative - hints of sherry notes. However, in a way, this adds complexity to what was already a rich, layered array of aromas. Tasting the Sapience, I think of a warm mille feuille, with baked apples and spices in one layer, salted caramel with nuts in another, chamomile cream with fresh mandarin pieces in the last. This had complexity of the highest order and probably the best champagne I've tasted this year.

Notes: Better to serve it in a bigger format glass. Like Bouchard and Selosse, bubbles dissipates quickly here. The ample use of oak and richness of the wine does make it somewhat table-like. Also, CJ noted that's this could have pulled off as a Selosse Millesime, which I have yet to taste. Mixed info about the wine so will list them all.

From FORCEBERRY on Cellartracker:
This is a brainchild of Benoît Marguet: the world's first "prestige cuvée" by Champagne small growers. Despite labeled under Marguet's name, this wine is not made with Marguet grapes; instead the grapes come from organic producer Georges Laval, who supplied Pienot Meunier (2/3 of the wine) and biodynamic producer David Léclapart, who supplied Chardonnay (1/3 of the wine), all grapes from minimum 1er Cru-level vineyards. The wine is vinified by Benoît Maguet and Hervé Jestin, a man best known as the cellar master of Duval-leroy. The wine is fermented and aged in old barriques for 6 months, after which the wine is bottled and left to age in Marguet's cellars for a minimum of 5 years. This wine is disgorged in September 2012 with a dosage of 3 g/l.

From Planetwine:
Sapience is a collaboration between Benoit Marguet, Benoit Lahaye, Vincent Laval, and David Leclapart. The concept is to craft a Champagne using extreme biodynamic methods. This rendition of Sapience comprises Chardonnay from David Leclapart, and Pinot Meunier from Vincent Laval. The next version will have Pinot Noir from Benoit Lahaye. The wine is made in the cellar of Benoit Marguet, who is one of the most passionate biodynamic winemakers we've encountered. The base wine spends two years aging in Bordeaux barrels before the second fermentation in bottle. More Chardy in blend.

From Pillariwine:

Benoit Marguet partnered with Herve Jestin to create this wine, the first ever certified organic prestige Champagne blended from across the region. They release the same wine with two different labels. One is Sapience/Marguet the other one is Champagne Jestin. Grapes are from the fellows of Hervé Jestin, Vincent Laval(Cumières, PN&PM, Biologic) and David Leclappart(Trépail, CH, Biodynamie). — 9 years ago

with Michelle

Vinny Eng

9.4

Visions of the divine. @Pax Mahle expression of grenache lingers, mille-feuille like experience. — 11 years ago

with Wolfgang

Jacques Morin

9.7

Vin excellent avec des arômes de chêne petits fruits et de feuille morte qui se termine sur une note assez prolongé . Belle assemblage de Cabernet Sauvignon , de Merlot et de Shiraz. Excellent pour 18.$ — 13 years ago

Rita Ernst

10

Cork wine — 7 years ago

Jodi Suguitan

9.0

White Rhône @ @ Gabin, Marcel et Ferdinand in Chartres — 7 years ago

Craig Jenest

9.1

Served with...
Curry de Fenouil
Mille-Feuille — 8 years ago

Daragh Hoey

9.2

There is so much beautiful wine in Europe, and so much of it is ignored. Biodynamic and 50% Hárslevelú (Feuille de Tilleul in France), it's green and super dry, with a hint of underripe banana and even snap peas. Magical Magyars. — 9 years ago

Shana Wall

9.7

Love this #1994 #MoulinTouchais #CoteauxDuLayon #CheninBlanc Beautiful Floral & Citrus Nose... Strong acidity balances out all of the other components of this wine... Lightly sweet, great Minerality, lemon, white flowers, bruised Green Apple... Paired beautifully with my Roquefort & Black Truffle Mie Feuille with Market Figs dessert at #GabrielKreuther #Nyc ❤️🍴🍷 👏👏👏 — 11 years ago

Marty Winters

9.7

The 1983 vintage, a mille feuille of textures and fruit. Surprisingly not as oxidized as one would think. — 11 years ago

Daithí Lambert

9.5

Fabulous Sancerre, reasonable price — 12 years ago

with Sorcha

Simon Schwab

9.1

Ausgewogen und weiche Tanine. — 7 years ago

Leslie Matheson

9.2

Complex, balanced, aged — 8 years ago

Tom Watson

8.9

Pear, grass and minerality, touch of smoke. — 9 years ago

Eric Hiatt

8.9

Came around. — 10 years ago

Justin Hansohn

9.1

Day 2 is always better — 11 years ago

Robert Piazza

10

The 2006 vintage in 2015. Had with @Jeremiah Townsend and @maureenoneil

Dark jammy fruit and sour cherries with kirsch. Tannic on opening but softened as the night went on. — 11 years ago

Pascaline Lepeltier, MS

Master Sommelier, Wine Director Rouge Tomate New York

8.9

More underrated dry chenins from Anjou Noir #chenin - and of course their sweet versions worth more than a simple recognition #delvesvaux — 11 years ago