Champagne, ‘Cuvee Reserve’, Pierre Peters
We are talking superb aromas: a riot of flowers, lobster and brioche. It’s unusually ripe, dynamic and powerful, and also quite settled-tasting, with a long deep clinging finish. As good as many others’ vintage wines, thanks in part, to a sensible 10 g.l. RS.
Cote de Blancs
We’re just finishing up the ’12-based wine, which will soon be superseded by the even more amazing ’13, which is the best
“basic” NV in the offering this year and one of the best anywhere in Champagne.
I remember tasting the still wines of 2013 and wondering where those aromas and flavors could possibly have come from.
Please let me remind you, this wine is made by the “perpetual reserve” method, which is similar but not identical to a solera.
Thus, the current wine is 50% 2013 and 50% the previous blend, which in turn was 50% ’12 and 50% of the blend before that,
including 1988, ‘90 ‘93 and 1995 through 2012.This wine has a fantastic aroma, stunningly complex and floral and like really
good cheesecake; the palate is by far the best since the 2008-base, and punches absurdly above its weight. Deg 11/2015,
believe me, I don’t need to hype this—we’re already oversold. Just be glad for any bottle you get.
Request a shelf talker/case card