Marion-Bosser Champagne Premier Cru Brut Millésimé

Bought after a cellar door tasting, this was disgorged January 2023. We visited October 2023 and the producer suggested this was good now, and would mature and improve slowly. A couple of years on and this feels in a good place - nicely rounded in the mouth with some fresh lemon to keep the edges clean. I think this may improve further for those that like a more mature style.

I've liked this more each time I've had it. It seems to be getting more refined with age; the mousse especially is finer, and the palate shows great depth of flavor along with a grippy snap of acidity.

Mixed reviews here, but I think this needs air time. Out of the bottle it is quite gassy and tight, but a bit of air and it really shines. I might try decanting next time, maybe, which is kind of strange with champs.

My last note on this from December is pretty unenthusiastic. My response to this bottle was more positive. The basic descriptors are the same: toast and umami/mushroom with a background of citrus fruit, grippy acidity balanced against solid extract. I enjoyed it very well. It's not especially distinctive, I suppose, but it is very good.

Gardenia, lemon peel, wet stone, ripe apricot, and fresh baked sourdough bread on the nose. Medium + intensity of aromas. Palate is more tart and bitter, adding green apple and limestone. Driven by the lemon peel, including much of the white pith. Medium + intensity of flavors. Medium length of finish. Medium body with medium acid. Bright and fresh aged 11. Definitely age it longer if you like more of the "gout alglaise" flavors common on old Champagne. Great pairing …

Fairly large bubble size in the mousse here. The aromas lean towards the savory, with toasted pastry and mushroom over some background pear fruit. The palate is broad and round but with a zippy acidity as well. This got more expressive with some air time but was ultimately not especially compelling. Will see whether some additional bottle time will help this open more.

Aline Wines’ Grower Champagne Tasting (WineHouse, Los Angeles) : Strong toast, almost smells burnt. I even get smoke. Pear and melon. Medium+ acidity but fuller body. Good with food. Not that bright. Cheese rind. 8+/18