Pierre Peters NV Grand Cru Extra Brut
A delicious Champagne. The wine spent 5 years on lees before release and is 65% 2005 and 35% 2004. 100% Chardonnay mostly from Le Mesnil with some fruit from Avize, Cramant and Oger. The time on lees shows through in the beautiful bread dough palate, backed up by notes of green apple. The acidity is accentuated by the persistent bead. This is quite full bodied and pairs very well with food. Wrapped together these separate components harmonize into a wonderful balance that shows simultaneous power and elegance. 2g/l dosage. Fantastic.
Excellent+ ($82 available at BC Liquor Stores & Everything Wine)
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2002 Pol Roger Extra Cuvee de Reserve
Since 1849 Pol Roger has been making some of Champagne’s finest wines and is now one of the premier Grande Marques. Golden colour with lively mousse. The nose is a lovely combination of warm bread dough backed up with notes of lemon zest and slight floral tones. The palate is wonderfully smooth and rich with a slight honey character to provide a counter-point to the lemon and grapefruit notes. This is a significant step above their NV Brut and well worth the relatively small premium in price. 60% Pinot Noir and 40% Chardonnay from Montaigne de Reims and Cote de Blancs.
Excellent+ – $102 tax-in at BC Liquor Stores
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Champagne – the word conjures up images of elegance, grace, class, and, of course, celebration. It is also the name of the most famous wine region in the world; one that is steeped in history and culture. So when you set out to write the “Ultimate” guide to it, you definitely have your work cut out for you. That’s exactly what Liz Palmer did and after 5 trips to the region along with 4 years of writing and rewriting, the result of all that focus, determination and hard work was finally released this week.
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If you’re interested in wine and the name Tyson Stelzer doesn’t sound familiar living in the northern hemisphere, trust us it soon will. His resume presents very notable credentials including current International Wine & Spirit Wine Communicator of the Year. Not just content to being a wine writer, he uses all mediums to reach wine enthusiasts worldwide including authoring numerous articles and books, speaking at wine events worldwide, as well as hosting his own television series. AdVINEtures recently had the privilege to correspond with him about wine, specifically Champagne, given the release of the fourth edition of his 15th book, The Champagne Guide, along with the launch of his personalized Champagne Tour next month. Our only regret is that being halfway around the world meant missing out on meeting him in person. But you can bet by the passion and knowledge in his responses below we’re definitely considering a visit to Australia in the near future. Tyson, as the responses below show, not only knows his subject thoroughly, he communicates it clearly, making it both interesting and it easy to understand.
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2002 Jacquesson & Fils Champagne Millésimé
Wow. Our expectations were high and the 2002 Jacquesson did not disappoint. At 57% Pinot Noir and 43% Chardonnay (disgorged in December 2011), it showed classic autolytic notes of brioche and yeast supported with notes of apple, pear and almond. Although rich and creamy in texture it was still quite delicate likely owing to the low dosage of 3.5g/l. Medium in body with a lovely acidity this is a wonderfully balanced Champagne that is ready to drink!
Extraordinary
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Pierre Peters NV Grand Cru Extra Brut
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