In 2019, I named Renoir's 2015 Les Epinettes my wine of the year. Today, I'm happy to follow up with the impressive 2017 Epinettes.
Laherte's Empreintes is among the most impressive and eye-opening Champagnes we've tasted this year. Over the past handful of years, Laherte has emerged as one of the most talented growers in Champagne.
For us, 2013 in Champagne is a truly exciting vintage that will likely be considered a great one in due time.
The 2008 delivers a laser-like focus and impeccable class. The balance and harmony flirts with perfection. There's a regal intensity and exhilarating tension.
Cristal's 2002 flaunts a combination of sleek finesse and layered, multifaceted complexity that's absolutely magical.
When everything is considered, this is one of our top champagne picks for the holiday season. Seldom do price, accessibility, and seriousness intersect in such a profound way.
At this point, it's clear that the 2002 Dom Pérignon Rosé will go down as one of the absolute greats of all time.
Bérèche is one of our favorite producers in all of Champagne. Everything that he turns out is shockingly good.
For me, any vintage of Cristal Rosé is one of Champagne's greatest wines. The 2012 is simply brilliant.
It is an utterly beautiful wine delivering finesse, length, and delicacy.
Ledru produces some of the most lovingly made and terroir-expressive Champagnes around.
Production of Lilbert's Perle is somewhere around 165 cases per release - a mere drop in Champagne terms.
It's a shame that finding the wine is so difficult. Perle stands as one of the greatest and most fascinating expressions of the Côte des Blancs.
Pascal Agrapart’s Champagnes are some of the most terroir expressive wines being made today.
From his vineyards in Avize, Agrapart makes three wines from what he considers to be the region’s three main terroirs: the up-slope, down-slope, and mid-slope. He then vinifies each wine in the exact same way to highlight their differences in terroir. Today, we focus on these three wines from the stunning 2013 vintage.
Jérôme Prévost is one of the greatest growers in all of Champagne.
For many, this will sound trite. Prévost has a cult following, and the wines quickly disappear from the market.
Chartogne-Taillet's lineup reaches its pinnacle in the exactingly-rendered single-vineyard bottlings. They dramatize just how sensitive and precise the winemaking is.
"Although most readers probably associate Bérèche with some of their higher-end bottlings, the Brut Réserve is a real rock s
"It’s rare to find a champagne, or indeed, a wine of any kind, as profound" - Peter Liem
Few wines on the planet imprint themselves on your memory the way Selosse's do. He is the most original, most game-changing producer in Champagne.
Diebolt-Vallois is a long-standing benchmark in Champagne.
The impressive list of world-class restaurants where their cuvée Prestige is poured by the glass drives home how impressive this Champagne is.
Clos des Goisses is an extremely steep and extremely chalky vineyard. Many consider it to be Champagne's greatest site. It's no surprise that Clos des Goisses' 2008 is one of the stars of the stunning vintage.
"There is little doubt Fred Savart is one of Champagne's most dynamic young growers.” -Antonio Galloni, Vinous Media The champagnes of Fred Savart have steadily become some of our favorites.
Bérèche's Le Cran is an utterly singular and compelling Champagne. In 2012, Le Cran really kicks into high gear. Bérèche is one of our favorite producers in all of Champagne.
Clos des Goisses is widely considered one of the greatest vineyards in Champagne. It's been produced since 1935. The terroir is so extraordinary that it rarely missed a vintage over the years. In 1999, the first rosé was released from Clos des Goisses. It immediately became one of the region's most sought after wines.
Mesnil's chalky soils deliver Chardonnays at the pinnacle of precision and energy. The area is responsible for some of my favorite expressions of Chardonnay and Champagne.
We use cookies on our site to give you the best experience. To continue using our site, please accept cookies.
