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Champagne Menu for 12/8/17

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Champagne Mumm
Blanc de Blancs, 100 % Chardonnay, Cramant Grand Cru, $99.99/b

  • James Suckling 94 points
    Super fresh and chalky, this has a wealth of white almond, white flowers and pithy grapefruit plus lemon citrus fruits. The palate has a pristine heart of lime and lemon citrus fruit flavors. Supple and fleshy, it is pared back to reveal a very focused core of purity and length. Stunning wine.
  • Wine Enthusiast 93 points
    From the grand cru village of Cramant, this 100% Chardonnay is Mumm’s signature Champagne. This latest bottling is tight, taut and beautifully textured. Crisp apples, squeezed lemon and layers of acidity give a wine that is delicate, dry and well balanced. Aged for six years before disgorgement, the wine is ready to drink.
  • Wine Spectator 92 points
    Lightly toasty up front, this is mouthwatering and expressive, with a fine, creamy bead and flavors of lemon pâte de fruit, glazed apricot, graphite and smoke. The rich finish offers hints of toasted almond, candied kumquat and fleur de sel.

Champagne Pehu Simonet 2011
Fins Lieux Les Perthois, 100% Pinot Noir, Verzenay Grand Cru, 4 Years on lees, $99.99/b, WA 92 pts, certified organic

  • This is a single-parcel Mailly Grand Cru—rare enough in the Champagne world—and the first plot David farmed organically. He disgorged a bottle for us—the wine will be offered late summer—and the maiden vintage is—ulp—2011. And yet! This bottle is good. Lots of chalk and really salty; oak is a player but not the loudest guy in the glass. Mailly seems like a somewhat more herbal Verzy; this site is on the border to Verzenay. The wine has a curious florality, like osmanthus, and its overall impact is plums, herbs and stones. —Terry Theise





Champagne Jean Lallement 2010
80% Pinot Noir 20% Chardonnay 2010, Verzenay Grand Cru, 5 Years on lees, $99.99/b, practicing organic

  • This smells like a perfume you’d apply to a Bengal tiger. It’s the best 2010 I’ve tasted anywhere. The ‘10s at the sharpest tip of the iceberg can recall 2004, but there are fewer of them and they’re rather less lavish than the best ‘04s. This has a fetching yet also “important” aroma, fluidly spicy and utter Verzenay; the palate is both linear and aerial yet with a clotted-cream concentration, leading into a superbly animal-smoky finish. Pheasant stock, parsnips, beeswax, Ceylon tea, Timut pepper, black salt on a beef-tallow sautee of morels… OK, babbling, yes. But … this is some wine. Disg. 7/2016, and 80-20 PN-CH.





Champagne Bereche Vallee 
100% Pinot Meunier, 1er Cru Extra Brut, 5 Years on lees, $105.99/b, practicing organic

  • Emotive, expressive, unique, this pure Meunier Champagne is a huge challenge one year to the next. It requires a high precision in aging and in choosing the best harvest date. We opted for aging in large oak barrels for a better restitution of Meunier’s identity. 2011 has an exceptional maturity because the Meuniers fully enjoyed a harvest at the end of August. A gourmet wine to enjoy with pork products.






Champagne Godme 2006
Les Champs Saint Martin, 100% Pinot Noir, 6 Years on lees, Verzenay Grand Cru, $139.99/b, Vinous 93 pts, certified biodynamic

  • This 100% Pinot Noir single vineyard Champagne from Les Champs St-Martin is from vines nearly 30 years old, located in a chalky parcel near the base of the slope in Verzenay. It’s vinified entirely in barrels and aged for 6 years on the yeasts. Was disgorged in September 2014 and given a very dry dosage of 3 grams per liter.





Benoit Marguet & Hervé Jestin: Grape growers David Léclapart, Benoit Lahaye, Vincent Laval Collaboration: 2007 vintage (second vintage of this project)
Sapience, 50% Chardonnay, 25% Pinot Noir, 25% Pinot Meunier, 1er Cru Extra Brut, 6 Years on lees, $249.99/b, certified organic/practicing biodynamic

  • Sapience, which, incidentally, means wisdom in Latin, is launched as the first biodynamic prestige campaign. It is based on cooperation between Benoit Marguet and Hervé Jestin (former cellar master of Duval-Leroy for many years with the corresponding service at Leclerc-Briant) and, in particular, some of Champagne’s premier biodynamic growers who contribute the grapes. The Champagne is made from Chardonnay from David Léclapart, Pinot Noir from Benoit Lahaye and Pinot Meunier from Vincent Laval (Georges Laval)! The grapes come from old farms and the wine gets its first fermentation and is also stored for two years before bottling. After that, it will be on its yeast precipitation for about five years. No or very low dose (between zero and 3 g / l). This is the second vintage of this champagne.