Region: |
Champagne, Champagne, France |
Varietal: |
Chardonnay |
Classification: |
|
Importer: |
Becky Wasserman |
Score: |
92JG |
Review: |
"Aurélien Gerbais has just launched this range of new, single parcel bottlings, all based on a series of soleras he has begun for each wine . . . . with the perpetual reserve cuvées having been started several years before and added to the base year. Each bottling is also a single cépage, with the Champ Viole parcel being planted to chardonnay and the solera for this bottling started in 2011. The vins clairs for this wine were aged in cask . . . and finished with a dosage of three grams per liter. It delivers a splendid nose of pear, delicious apple, hazelnut, chalky soil tones, fresh-baked bread and just a touch of buttery oak. On the palate the wine is deep, pure and zesty, with a full-bodied format, a rock solid core of fruit, outstanding mineral drive and cut, snappy acids, pinpoint bubbles and a long, complex and very nicely balanced finish. This could do with a year or two in the cellar to let its acids relax a bit more, but in a pinch, it is already pretty tasty. A fine new range from Monsieur Gerbais." |
Staff Notes:
"Aurélien Gerbais has just launched this range of new, single parcel bottlings, all based on a series of soleras he has begun for each wine . . . . with the perpetual reserve cuvées having been started several years before and added to the base year. Each bottling is also a single cépage, with the Champ Viole parcel being planted to chardonnay and the solera for this bottling started in 2011. The vins clairs for this wine were aged in cask . . . and finished with a dosage of three grams per liter. It delivers a splendid nose of pear, delicious apple, hazelnut, chalky soil tones, fresh-baked bread and just a touch of buttery oak. On the palate the wine is deep, pure and zesty, with a full-bodied format, a rock solid core of fruit, outstanding mineral drive and cut, snappy acids, pinpoint bubbles and a long, complex and very nicely balanced finish. This could do with a year or two in the cellar to let its acids relax a bit more, but in a pinch, it is already pretty tasty. A fine new range from Monsieur Gerbais." 92 John Gilman, View From The Cellar