Le Premier Miracle
David Léclapart
Cuvée l'Apôtre Blanc de Blancs Extra Brut Premier Cru Champagne
The kids finally came down from their sugar high. Time for a little Leclapart. Love this champagne! — 12 years ago
Savart
La Dame de Coeur Premier Cru Extra Brut Champagne Chardonnay 2007
Bubbles tart sour apple clean crisp yum — 11 years ago
Lelarge-Pugeot
Premier Cru Champagne Blend
Great bottle — 11 years ago
David Léclapart
Cuvée l'Apôtre Extra Brut Blanc de Blancs Premier Cru Champagne Chardonnay
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. — 11 years ago
L. Aubry Fils
Ivoire et Ébène Brut Premier Cru Champagne 2009
For all your sparkling 1er Cru Meursault needs, look no further. Holler at the noble reduction. — 12 years ago
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.
^ that description is so helpful. Is PYCM in this camp, too?
Kit: yeah, for sure!
Richard Cheng
Very deep and a bit like a Chambertin for champagne. — 10 years ago