Jacques Selosse, Lieux-Dits Sous le Mont Premier Cru, Mareuil-sur-Ay

D 05. Autumnal nose, mushrooms yet still fresh and good bubbles. Less oxidative than more recent editions. Waxy, ripe orchard on the palate and finish. Full of life but with subtlety. Worked well with pate en croute and veal cutlet with morels.

1996 vintage

Nose: white flower, pear, mango, brioche, honey, toasted nuts, baked apple, light caramel Notes: 12.5% ABV. Disgorged 2021. This has a very good mouthfeel — creamy and quite generous — and the palate is nicely balanced overall. You get the classic Selosse oxidative style straight away, with some tropical/stone fruit elements sitting underneath. It’s enjoyable and expressive, and the texture is really the highlight here. That said, I don’t think this has many more years ahead of it: it feels …

Dinner in Chicago with Geoff, Scott and Angelo- Disgorged in 2020. Fantastic Selosse Avize with breadcrumbs, nut fruit, toast and hazelnuts. It was vibrant and sexy with good complexity and layers. 95-96

Pall Mall 67 BYOB with friends, Singapore. Disgorged 2016 so presumed 2012 base. Copper colour and very obvious oxidative style. The sheer quality of this and knowledge of the generous contributor's cellaring pattern had the room guess Selosse. I was struck by the extreme dryness of this. In some ways this felt like a Jura wine with bubbles. Since I had in Reims a recently disgorged rendition of this cuvee which showed more exhuberant I imagine the austerity may have …

Disgorged in 2015. Light golden color, a brief burst of fine bead. Some nuttiness on the nose that lingered. Rich, creamy, chalky, and dry. Bitter citrus, great length. Fabulous.

This went from ~90 to ~93 over the course of a few hours. Just very much wound up, almost bitter from the get go. Once it hit its stride it was very much a Selosse wine, with oxidation slightly besting the fruit, and polished texture. Didn't help that there was a 98 point Substance on the table. 2021 disgorgement.

2021 disgorgement. Deep and dark, there is a ton of complexity here but this is lacking deliciousness for me. My second carelles and for my palate these are disappointing compared to other selosse offerings.

D21. Mango and papaya nose. Creamy. Elegant. Supremely balanced, with just the right amount of oxidative notes.

Disgorged January 19 2009. Highly oxidative, short of sherry / hairspray but still a few degrees too far, and I like Selosse. This seems to be at least a year older disgorgement than other bottles reviewed on CT so far so perhaps more mature or maybe just not a great bottle. Brown sugar, caramel, orange zest. Palate pretty much gone, weak effervescence off a fresh pour, fleeting acidity. You could try to take tiny cold pours and talk yourself into …

1999 vintage

D 1/24. Ready from the get go. Ripe apricot, spices, leather, oxidative notes and mineral. Just the right balance. Long finish. Excellent with quenelles and volaille perigourdine.

Recent disgorgement, but didn't read the NFC tag. Lovely nose with nice depth, notes of citrus, minerals, apples, minerals, and chamomile. Great acidity on the palate with more lemon and orange flavors, framed by lots of minerals. Long finish. Excellent wine that tastes super fresh.

La Fête du Champagne Gala (Pier Sixty, Chelsea Piers - New York NY) : Small glass. Rich and powerful but so specifically styled in that Selosse oxidative fashion that never thrills me, sorry.

Cuvee - Growers in the Garden I would compare this to a work of art: incredibly well made, thoughtful and unique. It needs to be savored under the proper light and installation (temperature and air). Beautiful, rich pinot noir that underwent a second fermentation, but it is certainly a matter of taste.

2022 disgorgement. Undeniably high quality and interesting single plot BdN but the flavor profile was a bit out of the range of what I'm looking for. This felt like a champagne for whisky lovers. It was wild and different (smoky, spicy, oxidative), but there was a strong bitter herbaceous base that was a bit too strong for me. Peter Liem’s Champagne book says that the specific vineyard site for this wine has "high magnesium content in the dolomite bedrock” which …

Opened at Selosse. P&P and enjoyed. Just a slight step down from the Bout du Clos, but still my second favourite of the day. Looking forward to see how these develop and to trying again - this was also a tad more oxidative than the BdC as well. Thanks to AS for sharing and can't wait for the next one!

Opened at Selosse. P&P and enjoyed. My favourite of the day alongside the Sous le Mont - a victory for Pinot. I love newly disgorged Selosses, as I prefer a bit more freshness, and this had the power and richness of Ambonnay to back it up. A wonderful champagne and can't wait to try again. Thanks to AS for sharing!

Opened at Selosse. P&P and enjoyed. Latest disgorgement of this wine. Usually one of my favourites, but today this trailed slightly behind the Sous le Mont and the Bout du Clos, which had a bit more richness and power. Perhaps a tad more oxidative than I would have expected given how young this is, but such is Selosse. Thanks to AS for sharing and onto the next!

Disg. Feb 2016. Compared to the one disg. 2014, this was more youthful. It has a tiny bit of oxidation, but it is still tremendously fresh. I imagine it will age extremely well. This was paired with different foods at a Peruvian restaurant, with Tiradito, Ceviche, other dishes, and even Lomo Saltado; it went very well. Selosse wines go so well with food! Only if it was cheap enough to drink them every day!

DG 1/2021, this was a masterpiece. Coming off a bit older than one might have expected, but perfectly balanced all the same. It had that lovely toffee edge, with complex tertiary notes of caramel and mushroom. Brassy gold in the glass and long in the mouth, this was probably my wine of the day among outstanding company.

January 2021 disgorgement. We always argue for latest possible ( within reason) disgorgement for Selosse Champagnes as we do feel the become overly oxidative too fast. In fact we always joke that the world is full of cellared wasted bottles that people left too late or use them as cellar talking points. Horses for courses we think. This at 4 years since disgorgement was on the cusp and split us in the middle with Nicoletta finding it too oxidative while …

Grandios, Dego 2012. Tofie, Orangepeal. Great Acidity.

💯 pts. Just a perfect bubbly In a perfect drinking age. Disgorged 30-01-2015. Complex multilayered seducing and breathtaking full bodied perfectly balanced and super long finish.

Disg. 2/14…Always my favorite of the Lieux-Dits and without question one of the very best Blanc de Blancs Champagnes on the planet, it’s particularly special to have with some bottle age. It’s absolutely as stunning as hoped—rich and powerful with crazy depth to its layers with a deep, complex core of caramelized orchard fruit, roasted nuts, old rum barrels and candied white flowers, all with seamless integration. The palate is generous, textural and detailed, with racy acids, waves of saline …

A night in Montréal. At the Montréal Plaza restaurant. After the first Selosse (Cramant) was so good we decided to get a second bottle. This one while still delicious, wasn't as great as the first bottle. It just didn't have as much depth and character as the first one. Maybe the other Lieux-dits is just that much better or its possible as well that after a couple other wines the senses weren't as sharp but the final wine of the …

Disgorged in 2010. Nose was not very clean initially with a strong chinese yellow liquor sensation, yet it blew off a bit with air. Palate was deep and rich, but no fireworks. 91-92

1999 vintage

Opened at Whale in HK. Breathed for a few hours before I got there. No extensive notes taken, but this was a bit tired and overly oxidative for my tastes by the time I got to try it. A shame, as I think this would have been better on opening (or a few years ago) - but still lovely to try.

1999 vintage

Disgorged 2018. A little bit rounder and more volume than the 2020 disgorgement. Has a real vinous feel and so much power. It builds through the palate and has plenty of chalky dry extract. There some brown spices and a finish that drives on. Real authority here.

2014 disgorgement, in an excellent place for drinking. Not as obviously oxidative as other examples, rich, creamy, and very toasty. Pleasant development, some nutty detail. Powerful but not bracingly acidic at all. Really well rounded and pleasurable drinking. Brioche. Crunchy apple and pear fruit with orange citrus zip. Very Krug-like.

D Jan 2017. Servings to decanter. Apricot, floral, mushrooms, leather. Long finish and excellent companion to tasting menu.

A great wine no doubt, but different than many of the classics and not sure if worth the premium for me personally.

Deg 2013. 96-98

One of the best champagnes ever tasted. On the nose: Orange peel, apple, oxidative tones, nuts and some sweet mature notes. On the palate: Apple, some citrus, almonds, nuts, a sweetness, well balanced with a good acidity. Some oxidative tones. Long finish Deg. 2013

2013 disgorgement (2006 base). Pretty nose with notes of nuts, almonds, flowers, a hint of stone fruit, and citrus. Nice acidity on the palate with flavors of lemons, minerals, green apple, toast, and a bit more oxidative nuttiness. Long finish. Excellent Champagne! There is a nice interplay of oxidative character with fresh fruit and nice complexity.

(Degorgement: 2018) One of the best blanc de blancs. It features an oxidative style with a full body, offering great structure and exceptional complexity.

Birthday Dinner 2025 pt 1 : Same bottle as Melvin. This was so showy and sexy wine. It stole the show from the get go. I didn’t check back later in the evening.

Dibbs' birthday : Disgorged 24 Feb 2014, so 2007 base. Golden in colour with some sweetness and oxidative notes so I thought this was a '96 Krug. So expressive and energetic despite the rounder nature, Selosse wines really have a unique intensity.

Explosive nose after 1hr. Oxidative & apicots, long finish, sublime!

Denna har legat ett tag i källaren nu och det kändes som läge att poppa upp för en fin svensk midsommarkväll. Färgen är typisk Selosse, kanske lite mer år det ljusare hållet trots åldern. I näsan får man en djup, mogen doft med toner av rostade nötter, torkad frukt (och kanske lite umami?). Smaken, wow! En komplexitet av sälta med silkig textur. Som en vällagrad bättre vit Bourgogne fast med bubblor. Bubblorna i sig är finstämda, men finns i perfekt …

1997 vintage

Deg: 19-01-2021

Nose: honey, nuts, brioche, red fruits, red date, pear, mango Notes: 12.5% ABV. Disgorged Feb 2015. Drank side by side with Cote Faron. I think it has a slightly leaner style with decent minerality. Oxidative for sure but like most Jacques Selosse the balance is here. Nevertheless I did not find this overly impressive and I would say the acidity is on the higher side. Drink: now+ Rating: 90

in progress... : Hallmark Selosse profile of torched orange peel, dried apricot, grilled lemon, hazelnut, and brioche crust; the core flavors intermingle with further waves of honeyed pear, quince, yuzu, olive oil, golden raisin, cardamom, coriander seed, baked apple, dried nectarine, and mandarin. Rich but weightless, this Ambonnay is a savory and umami-driven sip of complexity that exquisitely straddles freshness and balanced acidity with deep, oxidative elements. The more I revisited this wine, the more layers it presented. As others …

Superb. More oxidative than would be expected given the recent ‘18 disgorgement and less fresh than the ‘17 disgorgement I had recently, yet took an hour in the carafe to fully reveal itself. Orange rind, toasted almonds, grilled pine nuts, marzipan, red cherry, lemon confit on a 30 second finish. 96/100

April 2012 disgorgement. Marvelous wine. Deep, resonant, quite profound. Amazing fruit. Definitely at peak, with some oxidative notes, savory. The bubbles are soft now. Would drink this disgorgement over next 2-3 years.

Wine #4 at the blind csimm extravaganza. Starting to like this experience. First quaff, deliciousness. WOTN for me in the champagne event. Immediate impression, tastes like Bereche Remensis. Oxidative in just the right amounts. Had most subtle and elegant hazelnut, almond, brazil nut with a hint of orange peel echoing in the background. Very smooth. Great overall yeasty brioche integrated with total finesse. The most unique and contemplative wine of the tasting. Could tell some masterful and cutting edge wine …

Round 2 for 2025 : Not too much to be said here. WOTN for the champagnes. The last Selosse SVD (Faron) disappointed me a bit, but the Ambonnay came roaring in to save the producer. 2 bottles in the cellar and I'm glad I have them!

"Is that CHP going to turn on his lights and get that guy?!" (spoiler, he did) (A quiet place) : Deep and mellow fruit with a strangely beautiful, floral yeastiness. It was like red apple skins but deeply peeled, where there's a good amount of apple flesh on the skins still, along with some atomized stone. Very clean and with just the right amount of oxidation. The palate showed similarly with clean red apple skins, along with that stoney note …

I think that this one came from the host, and while this was a bucket list pour, I almost wanted to hate it due to its wine geek fan boyz and outsized price. Bad luck there. This was exquisite, with tart red berries, mixed citrus, breadiness, and marzipan notes, impeccable focus and length. I see others are mentioning oxidization and this being at peak, but I didn’t get anything other than the impression that this was a bottle in full, …

‘18 deg. Stunning deep nose. Wow! Waves of crisp lemon confit. Darker. Long finish. Pine nuts again like the Substance. 97

‘17 deg. Wild strawberry nose, given the pinot. Wild raspberry, strawberry, hawthorn palate. Looong finish with a berry kiss. Exquisite. 96

Degorged 2023. Strong nose of oxidation. Layered.

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Jacques Selosse, Lieux-Dits Sous le Mont Premier Cru, Mareuil-sur-Ay

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