Ken Gargett Posted October 22, 2007 Share Posted October 22, 2007 » Regarding more reasonably priced (under 100 EUR) champagne, I've heard good » things about the Jacques Selosse, particularly the Substance. It's from a » very small domaine, but supposed to be of a paticularly high standard. » Have you tried it, and if so, what do you think about it? anything from selosse is almost always fantastic. last tasting of them, a few weeks ago, had the initiale right up there and cheaper than substance but both great. not cheap but worth it. i'm a big fan and have actually just written them up. Link to comment Share on other sites More sharing options...
Cam Posted October 23, 2007 Share Posted October 23, 2007 really?? never tried it, do you know if Glengary in Auckland could get some for me Ken, or if you can spare a bottle I'd be happy to pay or trade. Cam - Link to comment Share on other sites More sharing options...
Ken Gargett Posted October 23, 2007 Share Posted October 23, 2007 » really?? never tried it, do you know if Glengary in Auckland could get » some for me Ken, or if you can spare a bottle I'd be happy to pay or » trade. » » Cam - cam, first, i do not own a single bottle sadly. if only. as for glengary, no idea but it may come into nz in which case they should be able to source it. if not and you are keen, get in touch with the emporium in brizzy. they bring it in. try [email protected] and let him know i suggested it. they have low stocks but you might be able to get a bit. he is a good mate. Link to comment Share on other sites More sharing options...
Cam Posted October 23, 2007 Share Posted October 23, 2007 cheers Ken, will email him once I have a few spare dollars. should probably buy a case to avoid waiting too long once I've cleard the first few bottles up, I usually drink one a night when im on a roll Link to comment Share on other sites More sharing options...
Cam Posted October 23, 2007 Share Posted October 23, 2007 » » Here's my favourite champagne: » » » » » » » » these guys are focusing on a sans dosage style. in other words, a » champagne with no sweetness at all. » where do they get their inspiration? haha this could be good, to which source of inspiration were you so non blatantly referring ken? Link to comment Share on other sites More sharing options...
Colt45 Posted October 23, 2007 Share Posted October 23, 2007 » why am i n ot surprised that you like to wrap you lips around something » called andre? I take it then, that you prefer the Ayala offering. Link to comment Share on other sites More sharing options...
Ken Gargett Posted October 24, 2007 Share Posted October 24, 2007 bit more info on selosse from a friend/importer. INITIALE Brut Grand Cru Blanc de Blancs Jacques Selosse. The grapes are sourced from 3 grand cru vineyards Avize, Cramant and Oger. Only 33000 bottles are made each year and the blend consists of 3 successive vintages. Each vineyard is vinified separately in Burgundy barrels. All his champagnes are stored up to 8 years before being dégorged. Selosse categorically rejects malolactic fermentation, so there is a nice bite to the rich wines, which are made by the traditional Burgundian process of “bâtonnage”. The dosage is very low and only fruit sugar is used to maintain the wine’s natural balance. SUBSTANCE Brut Grand Cru Blanc des Blancs. I think the material for this all comes from the Grand Village of Avize. It is made according to the Solera principal, where the oldest wine is from 1987. The wine changes slightly from year to year depending on the youngest and most recent vintage used as an addition. You have the mixture of fresh acidity with an oxidative character from the older wines. The Solera blend is made in steel tanks, but after the original wine is vinified in small Burgundy barrels brought in from Domaine Leflaive in Puligny-Montrachet. Re the Rosé it does not even have the word Rosé written on the label!! It is in a frosted bottle so the colour stands out and it simply says Jacques Selosse Brut (Grand Cru) The composition is about 90% chardonnay and 10% pinot noir. Link to comment Share on other sites More sharing options...
Claudius Posted October 24, 2007 Share Posted October 24, 2007 Thanks for the info, Ken. So that's how they make the stuff... :-) 8 years before disgorgement sounds like a lot, given that the legal minimum is only 15 months (36 for millésimés). Could you post tasting notes? Link to comment Share on other sites More sharing options...
Cam Posted October 24, 2007 Share Posted October 24, 2007 » Could you post tasting notes? yeah.. Link to comment Share on other sites More sharing options...
Colt45 Posted November 15, 2008 Share Posted November 15, 2008 » If any one has any views on the cheaper end of Champagne that is too expensive, then I'd » be grateful. Cheers You can't go wrong with Cold Duck - perfect for celebrating the pending nuptials. Link to comment Share on other sites More sharing options...
Ken Gargett Posted November 15, 2008 Share Posted November 15, 2008 » » If any one has any views on the cheaper end of Champagne that is too » expensive, then I'd » » be grateful. Cheers » » You can't go wrong with Cold Duck - perfect for celebrating the pending » nuptials. » » why am i n ot surprised that you like to wrap you lips around something called andre? Link to comment Share on other sites More sharing options...
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