Category: Diebolt-Vallois

Diebolt-Vallois: Rosé

[English] «Reviewed by Michiel Demarey & Ed Hodson» Disgorged  January 10, 2012. Of the total volume of wine in the bottle, 25% is Pinot Noir, 25% Pinot Meunier, and 40% Chardonnay; 10% Bouzy Rouge is added later. Lovely pink color with touches of brown copper. Aroma of exotic spices, pink pepper, rhubarb, kumquat, lychee, raspberry and

Diebolt-Vallois: Vintage 2006

[English] «Reviewed by Michiel Demarey & Ed Hodson» Disgorged  January 10, 2012.  Made of 100% Chardonnay. Medium straw-gold, with medium bubbles. Closed nose, with hints of  seashell, iodine, young Granny Smith apples and a vague presence of unripe peach. Creamy but precise mouthfeel. On the palate: Unripe pear, citrus, brioche,  hazelnut and a whiff of rock sugar. The acidity seems

Diebolt-Vallois: Prestige

[English] «Reviewed by Michiel Demarey & Ed Hodson» Disgorged  January 10, 2012.  Non-vintage, made of 100% Chardonnay. Dosage of 7 gram/liter.  Straw-gold, medium-sized bubbles. Very complex but rather sweet on the nose with rhubarb,  gooseberry, chicory root, licorice, lemon zest, ginger, sweet vanilla, coconut, and hazelnut. Intense, creamy and precise in the mouth. The attack starts with

Diebolt-Vallois: Blanc de Blancs

[English] «Reviewed by Michiel Demarey & Ed Hodson» Disgorged  january 10th 2012.  Non-vintage, made of 100% Chardonnay from Chouilly, Cuis and le Mesnil sur Oger.  Dosage at 6g./liter. Bright, clean, floral nose with apple blossom, Granny Smith, yellow raisin and lemongrass. On the palate: Granny Smith apple, rhubarb,  white flowers, orange, grapefruit, chalk and minerality with

Diebolt-Vallois: Fleur de Passion 2005

[English] «Reviewed by Michiel Demarey & Ed Hodson» Disgorged  january 10th 2012. Made of 100% Chardonnay from the Grand Cru village, Cramant. Elevage in neutral Meursault barrique. No malolactic fermentation, because the old vines used are low in acidity, and Diebolt-Vallois felt malo would reduce acidity further. Medium yellow-gold with refined effervescence and creamy mousse. Mysterious, complex nose of

Diebolt-Vallois: Blanc de Blancs 1999

[English] «Reviewed by Michiel Demarey & Ed Hodson» Disgorged September 2011.  Made of 100% Chardonnay.  Golden yellow, with vigorous column of fine bubbles. Mature aroma of  royal jelly, bread dough,  acacia nectar, elderflower, honeysuckle, caramelized yellow fruit and old Reinette apple. Oily, mouthfilling texture with a restrained water texture in the background. On the palate: royal
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