Charles Gardet have fashioned a monumental Champagne here. It will appeal to those who, like me, prefer a fuller and yeastier expression of Champagne. It is highly recommended.
|The menu is from Noir Restaurant in Richmond, which is highly recommended|
Aromatically, the wine opens to a pronounced intensity of yeast supplemented ably with brioche characters. The palate is more interesting still, its fine bubbles deftly flavoured with touches of vegemite, bread and yeast, bound together by medium-high acidity and medium length. The 1996 vintage is a blend of 65% chardonnay and 35% pinot noir. Most champagnes I’ve tried since have sat firmly in this wine’s shadow. 90+ points.
Price: mid $100s
Tasted: December 2011