Charles de Cazanove, Stradivarius

Ripe. At peak if you like aged Champagne blends. Food wine .

Seemed a little tired compared to the tasting that convinced us to buy it.

Color is a medium hay. Fine to medium bubble, good balance of acidity and dosage. Nose is brioche, lemon zest, Sherry notes, vanilla. Palate is developed, lots of brioche, Sherry notes, lemon citrus, zippy acidity. This is probably peaking now, but has developed nicely and should last another five to ten years. While not spectacular, a very solid bottle of aged Champagne and a great food Champagne for a rich chicken dish. 91-92

K&L Champagne Event (K&L San Francisco Store) : K&L Event-lovely and rich.

91-92 Bouquet opens up with vanilla and a grapefruit zest like bitterness. Very fresh, acidity already fairly strong with fine bubbles. Not super complex and not super long, but nicely dry and drinkable. With a bit quick aeration due to decanter bottle it quickly gets into shape. Acidity is on fire now and mandarine taste with apple is dominating. There is also almost no bitterness anymore, just the prickling acidity. Next day everything became nicely integrated with lime and chalky …

Apple and toasty brioche on the nose. Deep, heavy, but balanced. Apple and brioche carry over to the palate, some orange as well. Long finish, very pleasant. Very solid champagne.

This is my Krug ‘dupe’ - for evenings when I crave a little oomph without opening the $$ stuff. I’ve had this three times over the past 6 months and continue to be impressed. To the point of leaving a tasting note. Generous nose full of bruléed apricot, viennoiserie, pastry cream, Jewish apple cake, and clotted cream. Palate shows balance with acidity perfectly integrated. Generous and broad with a more-ish quality. Almondy/frangipane notes comes through. Great stuff and exceptional QPR.

IWFS September Dinner, paired with canapes.

quite round and plush for a champagne. but plenty of acidity on the finish. good QPR for vintage bubbles

SIA Wine Week; 10/15/2018-10/19/2018 (Singapore Airlines) : deep gold; full bodied, lemon, peach, apricot, carrot, biscuits. speculoos, coffee

Good wine I have liked across a few vintages. Those that like heavier, autolytic, lightly oxidative champagnes should like this. Pinot heavy which gives it the body for a younger champers while retaining nice acidity. Complex flavors with great balance of fruit, minerality, light bitterness and a touch of green. Drink at slightly ABOVE cellar temperature and best after 2+ hrs open. Great QPR.

We are continuing are stroll through "grower champagnes". Although only "brut", it is a very nice drop with straw yellow to the eye, a yeasty nose (already?), tiny bubbles like Rihanna (inclusive of her attitude) and a relatively silky finish. Pretty darn good and reasonably priced!