L. Aubry Fils

Sablé Brut Nature Rosé Premier Cru Champagne

Chad Nuzum

9.6

Great bubbly. Nice nutty and toasty flavored. — 10 years ago

Mark liked this

Savart

Vintage Premier Cru Extra Brut Champagne 2009

Harmony Knutson

9.6

Deliciously yeasty, nice citrus on the backend. Wish we had more. — 11 years ago

with Alan

Alan liked this

David Léclapart

L'Artiste Blanc de Blancs Extra Brut Premier Cru Champagne Chardonnay

Randy Windham

9.1

12.5% abv. — 11 years ago

with Larry

Larry, Gary and 2 others liked this

David Léclapart

Cuvée l'Apôtre Extra Brut Blanc de Blancs Premier Cru Champagne Chardonnay

Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

9.3

Wonderful expression with grilled lemons, white peach and tart apple flavors, this is strict with gun flint additions on the fresh, seriously chalky finish. Long and mouthwatering. — 10 years ago

Lundmark, Marc and 4 others liked this

Lelarge-Pugeot

Premier Cru Champagne Blend

Evan Roberts

9.0

Great bottle — 11 years ago

L. Aubry Fils

Ivoire et Ébène Brut Premier Cru Champagne 2009

Morgan Harris

Head Sommelier Aureole New York

9.2

For all your sparkling 1er Cru Meursault needs, look no further. Holler at the noble reduction. — 11 years ago

Greg, Roy and 2 others liked this

Morgan Harris

Yeah, you've got it. It's to separate those nasty aromas that you might get from mercaptin in unhealthy reduction environments. The winemaker at Von Winning first used it around me and I stole it from him. It's pretty complicated and I don't totally understand it, but it starts from having sufficient nitrogen levels in the ferment to create a healthy yeast population, from there it involves longer term lees aging. The lees act as a battery to suck up oxygen, so they keep the wine fresh, but they also impart and aroma, kind of like autolysis. For me it's easiest to spot in Burgundy because Chardonnay is so neutral. It shows up as a sort of shaving cream and marshmallow fluff aroma, sometimes mint. It also compliments mild new oak. Coche or Roulot would be big Burgundian practitioners, but there are many others. In the new world it's easily spotted on the Chardonnays of Kongsgaard, Sandhi, Aubert, Ceritas, Kumeu River and Montelena, just to name a few.