John Zuzek

9.0

Nice full-bodied Swiss red wine from the Valais region. Cornalin is an interesting red grape, allegedly from Northern Italy origins. Dark fruits dominate, with a distinctive earthiness and some anise on the finish. Very nice. — 7 years ago

Riddley Walker

9.0

Лак, спелая желтая груша, сухая лимонная цедра, тоффи, сгущеное молоко, ваниль, фундук, руккола. Чуть грузноватое, чувственное тело с не самым тонким, но вполне элегантным перляжем. Развито и взросло, в хорошей форме, со свежей кислотностью. Бочка ощутима и играет довольно громко, немного утомляя к концу бокала. — 8 years ago

with Vladimir and Margarita

Andrey Zubarev

8.9

Дрожжи и корочка хлеба, ягодки. — 9 years ago

Devin Bostick

9.0

So balance, nice grip/body that competes, very dark and purple, sweet floral lotiony smell, the body is thick, blackberries, blueberries and raspberries/strawberries blended and mashed - all not quite perfectly ripe - per a recommendation from chamber street wine having chicken with this- holy cow - what a great thing- by the way, if you think about chicken breast going in, it all makes sense, amazing earth and blossom — 9 years ago

Courtney Le Bel

9.0

Vanilla and pears, tiny lively bubbles. Absolutely lovely. — 10 years ago

Mike Jordan (MJ)

9.6

40% Meslier, 40% Arbanne and 20% Pinot Blanc. Native varietals from Champagne which were nearly extinct.Rich with precise acidity. One for the Champagne geeks. — 11 years ago

Ilaria Ropolo

9.7

Classic method sparkling from North Italy, made with "Cortese" grapes DOC 2000, 12.5%. Blanc de Blanc, 10 years on the yeasts!!
Bottle tasted in December 2014.
What an unusual bottle!!
Pale yellow/green color.
The nose was very "french style": bread yeasts, dry fruits and a bit green. Elegant!
Round in the mouth, with just the right acidity, and a hint of wood.
A very nice surprise: really loved it. — 11 years ago

Michael Madrigale

Sommelier/Wine Director Bar Boulud, Epicerie Boulud, Boulud Sud

9.5

Ferocious — 12 years ago

Lindsey King

9.1

Surprisingly fruity. Tasty but unexpectedly fresh. — 7 years ago

Charlie Evans

9.1

New vintage. So racy and so focused. Still such a lovely expression of Sancerre. — 8 years ago

Vasanth Balakrishnan

8.9

Fruit-forward but balanced aromatic white that pairs quite well with spicy Indian food. #vouvray is lovely. — 9 years ago

Peter Coulthard

8.9

Very nice for a Chenin. Lovely with maple pork and pilau rice. Refreshing citrusy taste that cuts through flavours with a lovely crispness to the finish. — 9 years ago

Scott & Adrienne

9.1

Strong value @ $15 new years eve special at world market. Went back next day and bought their last 2 bottles. Minerals dominate grass and subtle fruit. Not my favorite new Sancerre of the month, but won't kick it out of my cellar and will watch for it on wine lists when other Sancerre options are overpriced. — 9 years ago

Guy Lunardi

9.6

One of my most favorite non vintage Champagne. Its never disappointed anyone that tried it. As the Tarlant family grows, they keep creating amazing wines. Les Vignes d'Antan is just so unique. And Cuvée Louis. Que du bonheur. Buy any of their wine without any hesitation — 11 years ago

Brian O'Donnell

9.0

Nice little SB! — 11 years ago

web bond

9.1

La Scolca D'Antan Gavi 2004. 10 years on lees. — 12 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

This is Gaston’s Special Club. What does it mean when a Champagne is labeled as Special Club?

The Special Club, or Club Trésors de Champagne, was originally founded in 1971 by 12 of the oldest families of the Champagne region. Since then, the club has grown to include 29 producers committed to excellence in all aspects of production. This exclusive membership is only open to Recoltant Manipulants (a French designation for a producer of grower Champagne). Champagnes must be produced, bottled and aged at the member’s estate. The Special Club Champagnes represent the tête de cuvée (a premier bottling often carrying a vintage date) selection for each member.

Special Club Champagne designation means they are only made in outstanding vintages from grapes harvested from member’s own vineyards. Each producer must submit his wine to two blind tastings panels of esteemed oenologists and wine professionals. The still wines (vins clairs) are tasted first and if approved may be bottled in the uniquely-shaped Special Club bottle before undergoing secondary fermentation.

After a minimum of three years aging on lees, the wines are tasted again for final approval.

On the nose; green apple, bruised Bosc pear, touch of golden apple, pineapple, cream soda, light citrus, sea shells/spray, brioche, gray volcanic minerals, soft chalk, spring flowers & citrus blossoms.

The palate is soft, delicate, subtly rich with micro oxygenation. Green apple, bruised Bosc pear, bruised golden apple, pineapple, cream soda, light citrus, sea shells/spray, brioche, gray volcanic minerals that have teeth and dig deep into your palate, soft powdery chalk, spring flowers & citrus blossoms.

Photos of; the house of Gaston Chiquet, cellar-hand hand riddling bottles, Owner/Winemaker Nicolas Chiquet inspecting bottles and one of their Grand Cru Vineyard.

Producer notes...Nicolas farms 23 heactares in the Valle de la Marne in the villages of Ay, Dizy, Hautvillers and Mareuil-sur-Ay. All of the fruit (including that which is used in the non-vintage cuvee) comes from premier and grand cru grapes. Nicolas does not employ any oak aging at Gaston Chiquet; he believes that concentration, fruit maturity and malolactic fermentation impart enough body and texture to make aging in barrel unnecessary.

The vineyards are planted to equal (forty percent each) parts chardonnay, pinot meunier and twenty percent are planted to pinot noir. Gaston-Chiquet. He also produces a vintage dated chardonnay from 5 parcels on the western side of the grand cru village of Ay. Usually recognized as a grand cru village for pinot noir, these vines of chardonnay were planted in Ay in the 1930s.

In 1919, two brothers, Fernand and Gaston Chiquet winemakers came together to create their house Chiquet Brothers. They were ‘pioneers’ in Champagne, the very first winemakers to take the initiative, bold at the time, to keep their grapes, turn them into Champagne and sell their own wine. Nicolas Chiquet planted his first vines in 1746, and since then eight generations have have managed their house. Gaston Chiquet registered the company in 1935 and expanded the property with land in Aÿ, Cumières and Hautvillers. Gaston Chiquet is best known for making the only blanc de blancs from the Pinot village of Aÿ. Aÿ was the big name in the area long before wines became sparkling, and many were the kings and popes who counted Vin d’Aÿ as their favorite wine. The vineyards slope down steeply to the village by the Marne River, and the best locations are just over the town, sheltered from the wind and with maximum exposure to the sun. — 8 years ago

Michael Piaker

9.0

1 May 2017. The Four Horsemen, Brooklyn, NY. — 9 years ago

Jonas Mendoza

8.9

Preserved lemon, chalk, and brioche with subtle oxidative notes. Fine mousse pleasantly interrupted by fine pinprick of bubbles. A large Champagne with finesse.
(Base: 2009; disgorged 5/14) — 10 years ago

Raphael Pleynet

9.6

Le Portugal a des trésors ! Un grand moment ! — 11 years ago

Maxence Guilluy

10

Very nice pastis! A bit candyish but very good ! — 12 years ago

Centura Churchill

9.7

This is my "dessert champagne" — 13 years ago