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

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

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

Evandro Pereira

9.8

First time with Chanetereines. Amazing — 11 years ago

with Rafaela

Dustin Cano

Wine Buyer Meritage Wine Market

9.3

Drank at Hotel les avize in champagne and was wonderful. Anyone going to champagne you have to stay at the hotel which is at property of Jacques Selosse place. Wonderful experience great wine list. — 11 years ago

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

BurgundyFan

9.2

Selosse Initial without bubbles — 11 years ago

Yui Nakamoto

9.6

甘いの☆美味しかった〜( ´ ▽ ` ) — 12 years ago

Mitja Sirk

Production La Subida, Aceto Sirk

9.9

Un'eleganza d'altri tempi!! 96-98-99 vini base di Selosse.. Abboccatura 2013.. — 13 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

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

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

Gina Puente

9.5

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

Evandro Pereira

9.3

Got a bit squeezed between Selosse 99 and Egon 91 — 11 years ago

with Rafaela

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

Can Huynh

9.2

Just the slightest oxidation. Fresh clean line of acidity. When I can't have any Selosse. — 11 years ago

Amity

9.5

Amazing. NYE with Pells. Thanks Peter and Tice. — 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

Aaron Means

9.4

Not quite Selosse, but damn good! — 9 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

Thijs Hendriks

9.4

Blend 2006/2007. This champagne really stands out. It's rich, ripe but very focussed. Maybe this wine is too much of everything for some. I like it. Not many producers can deliver this concentration. Selosse can. I like the champagnes of this neighbour as well. — 10 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

Jim Yonkus

9.0

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

John Edgar

10

Birthday love. — 11 years ago

BurgundyFan

9.3

Selosse with no bubbles really good stuff — 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

web bond

9.3

Selosse neighbor. Also bottled under Fallet-Crouzet, Fallet-Gourron, and Fallet-M. — 12 years ago

Renee Bourassa

Sommelier/Wine Director Fairmont Sonoma Mission Inn

10

Over achiever for sure... really cleaned up and exceeded expectations... reminded me of Selosse, MC, and even a little Larmandier... delivered on all points that counted. 2005. Sleeper. — 13 years ago

with John