I had a chance to discover the exciting and much-praised cuvées from some of Champagne’s finest vintages...
with Essi Avellan MW, Finland’s first Master of Wine and editor of Fine Champagne magazine.
knowing your vintage...
let's the game begin...
Philipponnat Grand Blanc 2004
Nice one but not my favorite style of champagne.
Taittinger Vintage 2004
No toastines, delicate, withe fruits, fresh and vibrant (17 pts.)
Bruno Paillard Blanc de Blancs 1996
Toasty, baked apple, honey, nutty, creamy, long and fresh finish. Delicious wine (18.5 pts.)
Champagne Clos du Faubourg Notre Dame 2000
Closed, no oak, no malolactic fermentation, long and acid finish. Bone dry. After half and hour or so it start emerging with some woody-spicy nose and notes of mineral and flint (17.5 pts.)
Tarlant La Vigne d'Antan 2000
Closed and not my favorite style of champagne.
Chartogne -Taillet Les Barres 2006
Round, not so focus, volatile nose. Very young taste.
Pommery Cuvée Louise 1999
Mmmm... elegant and creamy, hints of gunpowder and flint, apple. Despite it's already fells an brilliantly evolved maturity, still extremely young. (19 pts.)
Charles Heidsieck Blanc des Millenaires 1995
Intense and very round. Nose of sweet, gunpowder, tropical fruits. Very long and a real sense of liveliness (19+ pts.)
Piper-Heidsieck Rare Vintage 2002
Deep color, still closed but one can feel the power and concentration of this strong and masculine and in the same time elegant wine. Needs aging of 10-20 years. (19 pts.)
Louis Roederer Brut Rosé 2004
Beautiful peach/salmon color, fresh and nervous, waxy, yeasty, autolytic nose... (19 pts.)
Billecart Salmon Cuvée Elisabeth Salmon Rosé 2000
Quite Burgundian nose, complex, spicy and with a strong character. This need more time. (19 pts.)
Veuve Clicquot Cave Privée Rose 1989
Onion skin color, nose of an old Champagne, dry fruits, coffee, spices, once more Burgundian nose. Elegant, with long finis. Perfectly developed and integrated aromas.This is fantastic food wine (19.5 pts.)
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