Lunch with Mathilde (Tanglin Club Churchill Room): Back label indicate SAG L080113 D10. Information from Mathilde: disgorged 2013, Bready, cream, almonds, dense and complex on the palate, yet super fresh, high acid, super finish with hint of smoke. A privilege to have been able to taste this.
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Lunch at Nicolas / Drinks at Joyce's (Nicolas Restaurant, Teck Lim Street, Singapore): Very good - I thought this was the best of the 3 champagnes we had by some distance, and probably the best wine on the day. I really liked the nose on this, with its rich scents of honey and apples, maybe a hint of strawberries, along with notes of earth and caramel and a hint of smoky toast, all just teased by a shade of slightly oxidative tones. The palate was as rich as the Jacqueson that preceded it, but far fresher and more well-cut, with fine mousse and bright acidity giving shape to full flavours of lemons, apples and ripe strawberries, all lined with plenty of minerality as the Champagne wound its way through to a long, juicy finish. With time, some notes of lemon rind came out, along with a linger nutty toastiness. A really nice drop - perfectly balanced, with an elegant strength to it. This feels like it is just beginning to come into its own now, though I would wager that a few more years of development in the bottle will make it even better.
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It had been a minute since I had a truly great wine experience. Thank you Margaine! This had tete de Cuvee texture and was a great expression of brilliant chardonnay champagne.
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A lovely Champagne with a toasty nose. It has lemon curd, noticeable acidity and good minerality. With the acidity, it was a really good food wine with a variety of dishes. I wish I had more bottles.
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2008 Champagne at Oyster Bah (Chicago, IL): In contrast to the Suenen and the Jose Michel, this was a much softer champagne, although it still had plenty of bracing acidity to it. I think the difference was that the fruit seemed to show a little bit riper here, and there was more of a yellow character to it. While this was a good bottle of champagne without a doubt, I thought the structure on this bottle was a bit soft, although it certainly seemed to carry that acidic power of 2008.
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90% Chardonnay and 10% Pinot, open for 2hrs and served from Zalto universal. Full and rich nose, lemon cream, biscuit, dense and layered but fresh and a touch airy at the same time. Lovely mouth, pillowy and soft with tart lemon acid on the rear. Holds up to food well, a bit angular on its own, probably needs some bottle time as it seems unintegrated. Over time I'd like to see the acid rounded out a bit and integrated some more, lots of promise here.
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Old World Blind Tasting >$25 (Bin 75): Steely green, fine bubbles; graphite, lemon, marzipan, steely, green apple, pent up and tense but you can tell this is high quality; richer and more caressing on the palate, full, grain, lemon curd, persistent; delicious; nailed it.
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I was surprised how open this is. The acidity was fairly bracing, but it was showing nicely after being open for a few minutes. Drinking well today and has a long life ahead.
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Clos Rougeard Dinner; 6/16/2014-6/17/2014 (Absinthe, San Francisco): Nice subtle yeast, citrus fresh; great freshness, bubbly, nice mouthfeel, medium length; nice fresh finish with good mouthwatering acidity. Overall a young but very forward and approachable champagne that is excellent now but has ageability potential. 91-92.
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Cabernet Franc Dinner (featuring Clos Rougeard) (Absinthe - San Francisco, CA): Paul was lauding th 2008 champagnes prior to me trying this and it really lived up to his billing. Great combination of zip and rich fruit which creates great balance. As the evening progressed, the glass I set aside filled out a bit. The florals became a bit more pungent, the pears and apples fleshed out a bit and a very nice lemon edge built.
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Cab Franc, Especially Rougeard (Absinthe Brasserie, SF): Big expressive nose, it's young but open for business, lots of juicy sweet meyer lemon then the acid takes over. This is a giant wine but given the long, linear acid should age well for decades. suprisingly well integrated and nice with pork belly and fries.
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Steely pale green, super fine bubbles and good mousse; nose reeks of delicious marzipan, luxurious, almost white chocolate, faint lemon; palate has focused power, tension, and good verve to age well, palate is fresh which makes the wine very drinkable; much more impact than previous tasting.
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11/20/2023 - astroman Likes this wine: 95 Points
Lunch with Mathilde (Tanglin Club Churchill Room): Back label indicate SAG L080113 D10. Information from Mathilde: disgorged 2013, Bready, cream, almonds, dense and complex on the palate, yet super fresh, high acid, super finish with hint of smoke. A privilege to have been able to taste this.
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3/10/2022 - Paul S wrote: 93 Points
Lunch at Nicolas / Drinks at Joyce's (Nicolas Restaurant, Teck Lim Street, Singapore): Very good - I thought this was the best of the 3 champagnes we had by some distance, and probably the best wine on the day. I really liked the nose on this, with its rich scents of honey and apples, maybe a hint of strawberries, along with notes of earth and caramel and a hint of smoky toast, all just teased by a shade of slightly oxidative tones. The palate was as rich as the Jacqueson that preceded it, but far fresher and more well-cut, with fine mousse and bright acidity giving shape to full flavours of lemons, apples and ripe strawberries, all lined with plenty of minerality as the Champagne wound its way through to a long, juicy finish. With time, some notes of lemon rind came out, along with a linger nutty toastiness. A really nice drop - perfectly balanced, with an elegant strength to it. This feels like it is just beginning to come into its own now, though I would wager that a few more years of development in the bottle will make it even better.
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8/7/2020 - ubercuvee wrote:
Still very young and fresh - a bit hard to get a good read on some of it
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4/10/2020 - christyler Likes this wine: 94 Points
It had been a minute since I had a truly great wine experience. Thank you Margaine! This had tete de Cuvee texture and was a great expression of brilliant chardonnay champagne.
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2/21/2020 - ubercuvee wrote:
Lovely - fruit still young and fresh but starting to show a hint of complexity from development. Super
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4/20/2018 - JM_MadTown Likes this wine: 92 Points
A lovely Champagne with a toasty nose. It has lemon curd, noticeable acidity and good minerality. With the acidity, it was a really good food wine with a variety of dishes. I wish I had more bottles.
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2/2/2018 - Dima Angert Likes this wine:
In great shape now. Full, ripe, voluptuous and expressive.
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9/15/2016 - acyso wrote: 90 Points
2008 Champagne at Oyster Bah (Chicago, IL): In contrast to the Suenen and the Jose Michel, this was a much softer champagne, although it still had plenty of bracing acidity to it. I think the difference was that the fruit seemed to show a little bit riper here, and there was more of a yellow character to it. While this was a good bottle of champagne without a doubt, I thought the structure on this bottle was a bit soft, although it certainly seemed to carry that acidic power of 2008.
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5/27/2016 - tyvoodoo wrote:
90% Chardonnay and 10% Pinot, open for 2hrs and served from Zalto universal. Full and rich nose, lemon cream, biscuit, dense and layered but fresh and a touch airy at the same time. Lovely mouth, pillowy and soft with tart lemon acid on the rear. Holds up to food well, a bit angular on its own, probably needs some bottle time as it seems unintegrated. Over time I'd like to see the acid rounded out a bit and integrated some more, lots of promise here.
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8/1/2015 - spnm Likes this wine: 92 Points
Very nice champagne, young, special taste. Still acid. A lot of years to go, still improving.
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7/5/2014 - Rezy13 Likes this wine: 92 Points
Old World Blind Tasting >$25 (Bin 75): Steely green, fine bubbles; graphite, lemon, marzipan, steely, green apple, pent up and tense but you can tell this is high quality; richer and more caressing on the palate, full, grain, lemon curd, persistent; delicious; nailed it.
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6/17/2014 - christyler Likes this wine: 91 Points
I was surprised how open this is. The acidity was fairly bracing, but it was showing nicely after being open for a few minutes. Drinking well today and has a long life ahead.
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6/17/2014 - aagrawal wrote: 91 Points
Clos Rougeard Dinner; 6/16/2014-6/17/2014 (Absinthe, San Francisco): Nice subtle yeast, citrus fresh; great freshness, bubbly, nice mouthfeel, medium length; nice fresh finish with good mouthwatering acidity. Overall a young but very forward and approachable champagne that is excellent now but has ageability potential. 91-92.
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6/16/2014 - tooch wrote: 93 Points
Cabernet Franc Dinner (featuring Clos Rougeard) (Absinthe - San Francisco, CA): Paul was lauding th 2008 champagnes prior to me trying this and it really lived up to his billing. Great combination of zip and rich fruit which creates great balance. As the evening progressed, the glass I set aside filled out a bit. The florals became a bit more pungent, the pears and apples fleshed out a bit and a very nice lemon edge built.
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6/16/2014 - pwillen1 wrote:
Cab Franc, Especially Rougeard (Absinthe Brasserie, SF): Big expressive nose, it's young but open for business, lots of juicy sweet meyer lemon then the acid takes over. This is a giant wine but given the long, linear acid should age well for decades. suprisingly well integrated and nice with pork belly and fries.
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2/22/2014 - Rezy13 Likes this wine:
Steely pale green, super fine bubbles and good mousse; nose reeks of delicious marzipan, luxurious, almost white chocolate, faint lemon; palate has focused power, tension, and good verve to age well, palate is fresh which makes the wine very drinkable; much more impact than previous tasting.
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2/6/2014 - Atreyu wrote: 94 Points
complex, fierce structure. Ripe but elegant, high acid
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12/21/2013 - oropeza Likes this wine: 89 Points
Summer fruit nose. Nutty w/ summer fruit (peach?) in the mouth. Smooth, long finish. Nice.
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12/5/2013 - rocknroller wrote:
Surdyk's Holiday Champagne Tasting (Surdyk's, Mpls, MN): Tasting pour. This really seemed dull and lifeless, flat (not in terms of bubbles). citrus, clunky. Score withheld but impression is 88-89pts.
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8/20/2013 - Rezy13 wrote:
Very fine bubbles, a little reductive, nutty, 100% Chard, big rich and full, old vines, no malo, long finish, classic.
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