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國家: France |
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地區: Champagne
評分: RP92, WS92, BH90 |
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葡萄: Pinot Noir, Chardonnay |
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酒類: Champagne |
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容量: 750ml
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By Robert Parker's Wine Advocate 92
The latest installment of one of my favorite “intro-level” Champagnes, the Chartogne-Taillet NV Brut Cuvee Ste.-Anne Disg. 6/2013 pushes the qualitative element even beyond what I recall under this label from two or three years ago, and must be counted (relative to its appellation) as a sensational value. A haunting nose of ocean spray with clam and oyster liquor anticipates the mouthwateringly saline, mysteriously meaty and seaweed-tinged aspects of a polished palate that’s also informed by luscious, pit-tinged white peach, fresh lemon and almond. (And were it not for that last trio, here would surely be one of those wondrous instances where you find yourself asking how a wine’s flavors can possibly come from grapes!) Ultra-juicy and palate- as well as saliva gland-massaging, the finish here left me licking my lips in anticipation of the next sip. What’s more, this cuvee is among the most versatile at table of any in Champagne. Feel free to follow the current disgorgement for 2-3 years. The blend, by the way, is 60-40 Chardonnay-Pinot and features vintage 2010 with 40% from 2009 and 2008.
Wine Spectator 92
A bright, finely meshed version that shows beautiful harmony throughout, offering flavors of Gala apple, spring forest, almond pastry and lemon curd riding the creamy mousse. Lasting, spiced finish. Disgorged February 2016. Drink now through 2022.
Allen Meadows - Burghound 90
Strong notes of petrol and yeast combine with those of citrus, green apple and a hint of brioche. There is a borderline aggressive mousse that is almost painfully intense yet it's sufficiently fine that the mouth feel of the flavors is not rustic or unpleasant. The finish is quite dry and crisp and while there is sneaky good length, it lacks a bit of depth. I suspect that this will eventually round out as I do like the underlying material. In sum, if you're going to buy this one I would suggest doing so knowing that it will require at least a few years of cellaring.
