Because it's cold outside, let's drink some Champagne!

Ok, it is a freaking minus 89 degrees outside (who says people from the South always exaggerate?), so you'd think we would be in the mood to drink some good Madiran and Brunello? Err, well no. We were, as always in seems somehow, in the mood for some good Champagne.
A few friends, a perfectly done brandade de morue to go along (my wife nailed the dish) and 4 champagne. Yup, life is good.

The wines were tasting blind 1st and then, as usual, enjoyed with dinner.



1998 Henriot Champagne Brut Millésimé
Elegant and subtle nose with some green olives, lemon and yeast. Lively with a nice balance of autolysis character and fruit. This particular bottle was not showing many tertiary aromas. Really nice to drink and true to the style of Henriot. I feel Henriot is somehow underrated.


N.V. Jose Dhondt Champagne Blanc de Blancs Brut
Some candy like flavors on the nose with an oxidative character. It gives you the impression the wine was raised in barrels whereas only stainless steel is used here.
Barely bubbly, rich honey, round and rather flat.
I think the bottle might be off...

2002 Henri Goutorbe Champagne Special Club
Rich and powerful nose. I thought this was a blancs de noir.
Honeyed, some red berry fruits and white chocolate on the palate, it needs time for the acidity to finally show up. A nice light saltiness refresh the finish.
Definitely from a warm vintage but given some time in the bottle, this should show really well.
I'd love to try again in 10 years.
The 2002 is 70% Pinot Noir and 30% Chardonnay. The wine was fermented in stainless steel and malolactic fermentation was blocked. Fruit is coming exclusively from Ay.



1996 R. & L. Legras Champagne Cuvée St. Vincent Blanc de Blancs Grand Cru
Lovely nose, mineral. Floral and plenty of citrus and pear. Leesy as well with white chocolate
High acidity and full of energy, this tastes really young. After having the 1990 twice, I can tell this is a cuvee that can age 20 years easy and benefits from it. This cuvee is made only in special years.




I'm still thirsty.....

Debauche a Morgon

About a month ago, Marcel Lapierre died. I never got the chance to meet him but all I read about him was the same: genuine and talented.
In his memory, we organised a little tasting of Morgon, one of the 10 Beaujolais Crus. Roasted chicken and home made oven French fries was on the table. This was a time to enjoy those Morgon, friends with simple rustic food.



2005 Marcel Lapierre Morgon
Lactic nose and palate.Quite peppery with nice strawberry. Floral (violets) and spicy (cinnamon).
Darker fruit than the 2007. Nice to drink.



2007 Marcel Lapierre Morgon Cuvée Mathieu
Could not find any info on that cuvee, named after his son.
More energy and acidity than the 2005. Plenty of floral notes on the nose as well as some herbs.
Drinking very well now.

2006 Louis Claude Desvignes Morgon Javernières
Nice balance and structure. Definitely darker than the Lapierre and Foillard.
Some coffee notes. Good grip on the finish.
Closed for the moment and needs time.



2007 Jean Foillard Morgon Cuvée Corcelette
From sandy soils. Red fruits, floral notes with strawberry. With air, it's "pinoting". A little darker on the finish. Good structure, soft, elegant and full of energy.
There's also a light steminess. Nice to compare this cuvee with the regular Cote du Py to see the influence of sandy soil vs schist.

2007 Jean Foillard Morgon Côte du Py
This is superb. A touch of licorice, nice mix of dark/red fruits with strawberry and blackberry. Great floral lift with violet. Pure with a Chambolle like texture. It's borderline Burgundy but still Beaujolais.

2006 Jean Foillard Morgon Côte du Py Cuvée 3.14
Very old vines (90 years) from Cote du Py. Raised exactly the same way as the other cuvees: 6 to 8 months in barrels (at least 2 years old) depending on the vintage.
Somehow hard to tell this is gamay but at the same time, this is a wine that is way too young. There's also an impression of new oak which is quite surprising since there's none ! Round, plums and cherry, impressive weight.
This needs serious time !

2009 Jean-Marc Burgaud Morgon Côte du Py Vieilles Vignes
Purple, somewhat jammy on the nose. Grapey, blood orange and a lot of dark fruit. Only fruit and a lot of it right now but at the same time I find it a little angular.
Not sure where this is going.


Plenty of good wines, genuine, authentic and without heavy extraction or trying to hide behind oak. Low SO2 on Lapierre and Foillard.

I loved the 2007s and it seems that they're drinking very well right now. Based on those ones and some of the previous bottles, they look to be for the short term drinking. But boy, are they delicious !

The only 2009 of this line up and well, typical from '09: a lot of fruit !! It will be interesting to see how they age. A 2009 JP Brun, L'Ancien at Boulud 2 months ago was also full of fruit but seemed enough underlying acidity to keep him balanced for a few years.

Also interesting, the obvious style differences of the winemakers with Lapierre keeping a fresh, red fruit profile, gouleyant Morgon, Foillard being maybe a little more elegant and depth and Desvignes showing much darker fruit than the 2.

But the most important thing is that in spite of the style impact of those winemakers, all the wines were showing a sense of place and their terroir.



A great night, thank you.

Pommard and Volnay Blind Tasting: another lesson of humility

Here we are again, tasting blind Pommards and Volnays. I always thought it was easy to distinguish those 2: Volnay being softer, more floral with a feminine side and Pommard being the Man in the house. The terroir is of course having a huge impact on the style for those 2 neighbouring climats (going south you will go through Pommard then hitting Volnay before reaching Meursault).
Well so much for generalisation!

2002 Domaine Jean Garaudet Pommard
Lovely nose with fresh red fruits and floral notes. Earthy.
Mushroms notes on the palate with a smoky finish. Long finish. Really impressive.
I though this was a Volnay!
2003 Prince Florent de Merode Pommard Clos de la Platière
Very fruity nose, candied. Grenadine notes. Hint of mint. With air, it becomes riper with even more fruit. Palate is darker, red plums. Not very enjoyable on the palate with some wood. It showed more Pommard like with air.
I was surprised to see this was an 03 and it did not show the roasted side of the vintage but this was definitely candied.
1990 Domaine Joseph Voillot Volnay 1er Cru Champans
Showing evolution on the rim. Tired nose and palate. Moldy. The wine has seen better days.
Surprised to see the vintage as the few 90s I had were still going strong and quite ripe.




2001 Domaine Marquis d'Angerville Volnay 1er Cru Taillepieds
Well so much for the hail in '01. This is simply superb and textbook Volnay. Floral, red fruits, balanced and elegant and showed great depth and weight.
2004 Domaine Michel Lafarge Volnay 1er Cru Clos des Chênes
Really weird with strong eggplant and ashes notes. It takes a lot of air and time for the fruit (nice cherry and raspberry) to appear. Still very backwards
There's also a steminess that I appreciate. Vin droit, Lafarge style.
Austere but there's definitely something bringing you back. The last drops were really good.
2001 Domaine de Courcel Pommard 1er Cru Grand Clos des Épenots
Smoky and herbs but quite shy.
Balanced with hint of earthiness but very simple on the palate and seems closed. The finish is nevertheless impressive.
Just like the Lafarge, it takes a lot of time for the wine to develop complexity. All about nice and clean dark cherry and strawberry with a touch of leather.
Firm and elegant. This needs 4-6 more years.
2006 Louis Latour Volnay 1er Cru En Chevret
Fruit, fruit and more red fruit. It tasted extracted to me.
No sense of place, no terroir. Where's Burgundy?



Some very interesting wines here with the Angerville Taillepieds showing really well in my opinion and maybe this vineyard escaped the hail in '01. The Clos des Epenots needs more time and is another example that 2001 is really a nice vintage in Burgundy that every lovers of classic Burgundy should have on their radar. I was lucky to be able to spend more time with the Lafarge and was able to taste its transformation over a few days.

It was quite difficult on some occasions to differentiate Pommard from Volnay. Pommard maybe masculine but it is in fact more about an iron fist in a velvet glove.

A few Extra-Bruts

For some reasons, the last 3 champagnes I had were all Extra-Brut. Very interesting as all 3 managed to have very different styles and texture.


Ulysse Collin Extra Brut Blanc de Blancs
Very light bubbles, this is more a wine than a Champagne. Very mineral, a touch of wood, not a lot of fruit (hint of green apple/lemon). I really like the austerity and focus of this Champagne. Long finish. Very subtle.
Olivier Collin, is located in Congy in the Sézannais, south of the Côte des Blancs. While waiting to get some of his family's land back, he did an internship at Selosse in 2001 and this had a huge influence on the way he works now. Carefully taking care of his vines, using no chemicals, it seems Olivier is ready to try new directions such as organic or biodynamic certification (maybe?). As his master, Olivier makes his fermentation and malo in barrels.


Marie-Noelle Ledru Grand Cru Extra Brut
I really enjoyed this one. 85% pinot and 15% Chardonnay. This is very elegant and very steely. You can definitely tell there is no dosage. A little bit austere with lively mousse, there's a hint of red fruits with lemony notes. With air, more yeasty/brioche notes.

Marie-Noelle, in Ambonnay, does everything in her cellar but also in the office: multi-tasking for sure ! Trying to work as natural as possible, no chemicals in the vineyards and no sulfur added after disgorgement. All her Champagnes are really showing the beautiful terrroir they come from. Unlike the other 2 producers here, she does not use any wood.

Vouette et Sorbée Extra Brut Fidèle
Based on 2007 vintage and disgorged in December 2009. 100% pinot noir.
Not easy to approach, it is nevertheless a fascinating Champagne. Wonderful nose with some wood notes and spices. There's also a nice chalkiness. Not a lot of bubbles, mineral on the palate with again some light oak notes. Not a ton of fruit even though this is 100% pinot. This is quite elegant and not very exuberant but rich as the same time. It's an experience hard to describe.
I'd like to try one with a little more age but this is really good.

Certified organic since 1998, Bertrand and Hélène Gautherot are trying to work with a minimalist intervention and let the terroir speaks. All champagnes are vinified and raised in barrels and once in the glass, need time.
No acidification, no collage or cold stabilisation. Some SO2 is used only during the harvest and nothing afterwards. Of course indigenous yeast is used.

Magic with no tricks

After our blind tasting on sauvignon blancs from all over the world, we all agreed that this grape became uninspiring and a commercial caricature with no depth, elegance or class. Only a handful winemakers can work with this grape and do magic (Cotat, Boulay etc..).
I was lucky enough to recently try one sauvignon blanc who gave me back some hope. When I drunk this bottle, I asked myself what is the trick behind to do such an amazing wine. Well, thing is there's no trick at all: no chemicals as the domain is organic, no sulfur at all (neither during fermentation and bottling), no additives. I told you: no tricks.
The wine is from Les Cailloux du Paradis and its winemaker Claude Courtois who has been working naturally for a very long time. He is located in Soings en Sologne, 150km east of Saumur.

This 2008 cuvée is called Quartz, a vin de France, made from old sauvignon blanc vines and most of them are franc de pied i.e. pre-phylloxera. The very obvious thing is that this does not taste like any other sauvignon blanc. The terroir and winemaker managed to sublime the grape here. This is ripe but has a tremendous acidity and showed pear and spices (the wine is vinified and raised in barrels) and finally the minerality takes over while it keeps evolving in your glass. Only 11.8% (!!!), this is a wine with no sulfur added, and needs time to blossom. Much, much better on day 2. The way the power, acidity and minerality are managed remind me of Francois Cotat.

Do yourself a favor, get out and grab a bottle and let the wine takes you away.

At school with Anselme Selosse

Rendez-vous was given: Caves Legrand, October 19th. For the second time this year, I was going to spend some time with one of the most interesting winemakers you can find: Anselme Selosse.

Anselme started with a quick introduction on his domain. Located in Avize, he took over his father after his studies in Burgundy which he says had an impact on the way he's working. He conducted a biodynamic agriculture from 1995 to 2001 and quit because he wanted more freedom while still respecting the vines.

Interestingly, when asked about the people who influence him he mentions 4 names:

-Didier Barral from Faugeres because of the way he brought an entire ecosystem in his vineyards

-Sylvain Pitiot from Clos de Tart

-Claude Bourguignon (soil expert)

-Jean Marie Pelt, French botanist who founded the European Institute of Ecology

When the date of this dinner was set up, Anselme disgorged (last March) 6 bottles of his 2003 vintage. Because he wanted to show us the impact of the dosage, after disgorging those 6 bottles he used a different dosage for each of those: no dosage, 0.06 cl, 0.12 cl, 0.18 cl, 0.24 cl and .30cl.

One important thing to realise is that even for the highest dosage here, we are still in the Extra-Brut category and Selosse Champagnes are always very low in dosage.

So here we go on this dosage class, just like Anselme did when he choosed what he was going to do with his 2003 vintage: try different combinations and see the one(s) with the most balance.

For my part, I really enjoyed the 1st one (no dosage) and the 4th one (0.18cl). The last 2 I thought we too heavy and were almost sticking to your palate (even though once again it is still a very low dosage). The 2nd and 3rd were not bad but you could sense something was missing.

Anselme eventually picked the 4th one for his 2003 vintage (o.18cl).

It was really interesting to see the impact of the dosage. To me a few things stood out:

-It seems like he has an impact on the oxidative character: the more dosage you have, the less oxidative character you feel (white chocolate, quince) and the less dosage you have, the more oxidative character you sense (curry notes).

-Also, it looks like it has a light impact on the effervescence: it is less bubbly with low dosage.

Again those are my impressions on those very particular bottles. It would be interesting to check this out on other producers.

Then, we were treated with 5 different Selosse vintages: 2005, 2003, 2002, 1999 and 1998.

His vintage always sees 50% of new wood and comes from 2 parcelles in Avize (100% Chardonnay): Chanterelle (oriented East) and Maladri (Coteau, oriented South). All the champagnes were disgorged the day before the dinner and were not dosed.

The 2005 showed some butter and light vanilla. Very Burgundian, got better with air gaining balance. Needs time.

The 2002 showed honey and spices along exotic fruits.

The 1999, wine that I've been lucky to have a few times now, is a very solar champagne (14.5%!). It is quite opulent, quince but again some minerality appears with air and give freshness to the wine.

The 1998 starts to show truffle notes with a hint of exotic fruits.

There's also in every wines a light and refreshing bitterness on the finish. Anselme mentioned that this is partly due because of the slow pressurage he's doing. Overall I believe, but this is personal, that his vintage Champagnes need time to acquire the perfect balance and to allow the mineral spine, so precious to Anselme and true to Avize, to reveal itself.

Another unforgettable moment with Anselme.

2005 Thierry Allemand Cornas Chaillots

After looking for the non sulfur version without any success(and it seems like he stopped doing it after 2005), I picked this 2005 Thierry Allemand Cornas Chaillots. This was a spectacular wine with violets exploding with black olives and red fruits. This is expressing so much its Northern Rhone roots, it's just great. Super long finish.
As always very elegant, almost Burgundian, this wine will probably be a gem for a good 10-12 years.
This wine does not see any new wood and Allemand is certified Organic.
Man, this is good.