A very, very rare Pinot Noir and considered by many as the best Coteaux Champenois produced in Champagne. In fact, this is a worthy comparison to many of the greatest Burgundies. This wine is made in miniscule quantities and comes from a parcel of very old Pinot Noir vines, mid-slope, in the Grand Cru of Ambonnay. A total of 200 cases are produced and it is only made in the finest years. This is a remarkable wine and as good as French Pinot Noir gets outside of Burgundy.
Egly’s extended aged Grand Cru is simply sensational and is a beautifully crafted blend of 60% Pinot Noir and 40% Chardonnay, coming from the 1998 vintage. 72 months on the lees has produced a wine of immense complexity and power however, this is an extraordinarily elegant Champagne. Egly’s tell-tale Pinot notes soar from the glass after a little aeration with mineral notes framing the endless finish. Magnificent!
VP stands for 'vieillissement prolongée' (extended ageing).
(Disgorged July 2015, Lees: 48 months)
Another masterpiece from Francis Ouriet, who offers up a remarkably taut, focused cuvée (70% Pinot Noir and 30% Chardonnay) with great energy and minerality in its precise, crystalline fruit. Iconic and deservedly so. The wine Brut Tradition Grand Cru spent 48 months on the lees and was disgorged in July 2015.
99 Points - Stuart McCloskey
(Disgorged July 2015, Lees: 72 months)
In short, this is simply the greatest Blanc de Noir (100% Pinot Noir) which money can buy. Produced from an ancient vineyard planted in 1946 and spends an incredible 72 months on its lees, which adds considerable complexity to what is already something quite extraordinary. This is truly a treat and stirs the depths of your soul (if you are one of the lucky few).
96 Points - Campbell Mattinson, The Wine Front
Power. This is a chardonnay of presence if ever there was one. It’s rock solid from start to finish but the boom of flavour as you swallow is quite something else. Honeysuckle, struck match, peach, melon and mineral with a toasty spiciness smattered throughout. The flavours aren’t the thing; it’s the impact and the reach. It makes no sense but it’s both coiled and booming at once. Give it time though; its best days are yet ahead.
93+ Points - Vinous (Antonio Galloni)
Pale bright straw-green. High-pitched aromas of cantaloupe and hazelnut complement sage, rosemary and green fig. Bright and juicy in the mouth, with a strong impression of extract enlivening the flavors of orange zest, botanical herbs and fresh fruit salad. This is the best Pecorino wine ever made by Tiberio, and it’s also the best, most varietally accurate Pecorino wine of the year.
International Wine Challenge: Silver 2013
96 Points - James Halliday
A 60/40% blend barrel-fermented and matured in French oak (50% new) for 3 months. At the top end of Margaret River white Bordeaux blends, it has a compelling palate of finesse and richness of flavour, all the components seamlessly fused, with grapefruit, peach and fig caressed by high quality oak.
97 Points - James Halliday
Bright, gleaming straw-green; an impeccably groomed wine, shirt tucked in, not a hair out of place, intensity, balance and length of a high order. Trying to pinpoint the flavours is akin to chasing a rainbow, slipping through your fingers.
97 Points - James Suckling