Savart, Annee Extra Brut Premier Cru

Baked red apple, stone fruit, brioche, oxidative notes, fine bead

Just lovely. Perfect maturity.

Racy acid hinting at its age. Clean and bright apple and pear. Super easy to put down - no harsh edges.

Pure acid, infact HardAcid ! Very fresh indeed, after some time a bit of wood/sherry on the palette... But harsh on this one to focus on the subtle wood. Enjoy the freshness.

Bottle 2 of 6 and now I'm a fan. Quite full with bubbles a little on the aggressive side. A wonderful pure style with the 60% pinot creating a glimpse through to the dark, mysterious side. Slight reduction, but very enjoyable now with food. Will leave remaining bottles for 2-3 yrs. This should evolve into a beauty all things considered. (91-92 pts).

Blind Tasting of 13 champagnes from 13.06.2015 (83-93 points) citrus, ripe grapes like yellow fruits as mountain peach, the high minerality gives a long fresh finish with a lot of citrus, extra brut, great balance, top vintage, at least 5 more years For me WOTN

Aromas of apple cider, lemons, orange rind, and pear. Definitely on the oxidative side of the spectrum. I wished for a little less of that and more freshness. That said, there's a very compelling mineral component on the palate that had me smiling and savoring each sip. Kind of like what I imagine crushed oyster shells would be like, just on the tip of one's tongue. The finish is a little odd and bitter, but I think if this was …

Received as a gift from a champagne learned friend. Disgorged March 2013. This is the first time I taste Savart. Let me start by confirming that this is a very serious wine/champagne. On top of that the higly acclaimed 2008 vintage and Extra Brut. On the nose you will find apple aromas and obvious but discreet traces of oak. On the palate the fruit concentration is high as is the acidity. It already has a fine balance but seems a …

Champagne Savart with the importer (Grappe, Stockholm) : Rather noticeable oak, flowers, yellow apple, peach, quite concentrated on the palate, spice, almost some tannic feeling, high acidity. Quite young at present, 91+ p. I'd definitely recommend cellaring this for a couple of years, so the oak barrel notes gets better oak integrated into the other aromas. Only time will tell if 100% oak was a bit too much even for this top vintage. More obvious oak notes at present than …