Champagne Delamotte Blanc de Blancs 2014
Le Mesnil-sur-Oger, Champagne, France
100% Chardonnay
Robert Parker 94 points
James Suckling 94 points
Decanter 94 points
Vinous 94 points/b>
Jeb Dunnuck 94 points
Tasting Notes
The pale gold color with glints of emerald illuminate the fine pearl strand of bubbles rising to the surface. On the nose is a spirited attack of citrus zest, autumnal stone fruit, fresh baked bread and wet stones. The palate is swathed in freshness, a mouth-watering minerality, and flavors of supple fruit and brioche. Full-bodied with excellent depth, racy acids and a long, dreamy finish, this Champagne has great persistence and will age very gracefully.
Food Pairing Suggestions
To be enjoyed as an aperitif, perhaps with warm gougères or mature cheese. With more hearty food, this champagne is sensational with shellfish like sea urchin, and will bring out the savory umami flavors of beef agnolotti with parmigiano reggiano or roast fowl in a cream sauce. These combinations reveal the amazing versatility of this vintage.
Winemaker Notes
Founded in 1760, Delamotte is among the 5 oldest Champagne houses in the region and is arguably one of the most refined in style and pedigree. Delamotte production is small at just 25,000 cases annually and remains one of Champagne’s best-kept secrets. The Blanc de Blancs cuvées are the stars of the show, hardly surprising as Delamotte is the sister winery of the equally legendary Salon Champagne, both run by Didier Depond, and whose blends are made by the same Chef de Cave, Michel Fauconnet.
Egly-Ouriet NV Brut Grand Cru
Ambonnay, Champagne, France
Wine Spectator 93 points
Robert Parker 92 points
75% Pinot Noir, 25% Chardonnay
Tasting Notes
Strikingly profound as it is fresh, this brut is leagues apart from comparable bottles. The wine’s complex perfumes show pear, lemon zest, tangerine, praline, crushed almonds over a peach tart, a touch of cherry juice, and freshly baked bread. Fresh ginger, lemon butter, and passion fruit sorbet liven the palate. Full-bodied, complex, with sensational concentration, chiseled acidity and chalky structure provide definition to this Champagne, and soft lands on a long, honeyed finish with a touch of salinity.
Food Pairing Suggestions
Pork, rich fish like tuna and salmon, shellfish, mild and soft cheese
Winemaker Notes
3-étoiles, La Revue du Vin de France, The Best Champagnes 2023. One of the pioneers of the Grower Champagne movement, Egly-Ouriet sets the bar even higher with uncompromising excellence. Their wines are sensorially otherworldly, critics swoon at the tastings.
La Rogerie Champagne Grand Cru Héroïne 2014
Avize, Champagne, France
100% Chardonnay
Disgorgement: July 2022
Tasting Notes
Champagne aficionados are thrilled by a delightfully different tickle to the nose, enticed with a light citrus reception, drawn-in by white-fleshed stone fruit and honey coulis, teased by tingly minerality and zesty acidity, all ebbing off on lingering dulcet waves.
Food Pairing Suggestions
Great paired for brunch with a croque madame. Goes well with pork in a sauce with some acidity, shellfish like fritto misto with lemon and aioli, shrimp cooked Asian-style or scallops with chorizo, and rich fish like sea bass and salmon.
Winemaker Notes
The combined winemaking heritage of the families of François Petit & Justine Boxler dates back to the 1670s. Their base is in Avize, one of only 17 Grand Cru vineyards in all of the Champagne region. When these elements come together in the artful hands of the Petit-Boxlers, true Champagne magic happens.
Jean Vesselle Brut Rosé de Saignée
100% Pinot Noir
Maturation: Minimum of 2 to 3 years
Dosage : between 8 and 9 g sugar / liter
Disgorgement: April 2021
Wine Spectator 92 points
Robert Parker 91 points
Tasting Notes
The sparkling red equivalent of a Savigny-lès-Beaune, this is how William Kelley of Robert Parker Wine Advocate characterizes this Rosé Saignée, and he loves it. Taking the body and structure of a fine red wine, textured and complex, the aromas are of pomegranate, plums, orange rind, baking spices, wildflowers and light smoke. On the palate, it is full-bodied, vinous, revealing hints of ripe black cherry, dried thyme and graphite. Silky, smooth and fleshy complemented by a pillowy mousse and peppy acidity carrying through to a lightly chalky finish.
Food Pairing Suggestions
Absolutely delightful with Italian charcuterie. Mortadella and strawberries are a surprisingly delicious combination. This champagne can also stand up to substantial red meat dishes and even the richest, funkiest cheeses. Consider pairing with duck with a fruit sauce.
Winemaker Notes
William Kelley loves Jean Vesselle Rosé de Saignée. He also says it will be polarizing, which makes this wine all the more intriguing. Then there’s Jean Vesselle Brut Réserve, Extra Brut, and Grand Cru Brut Prestige, all elegant and powerful, vinified masterfully by Delphine and David Vesselle, exponents of Champagne excellence and tradition.
