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Simply put, this release is a world-class wine that just happens to have bubbles - it tastes a lot like a top red Burgundy blessed with the added elegance of secondary fermentation. In the glass, this shows intense concentration of flavor, with baking spice-laced cherries, red citrus, strawberry, and raspberry perfectly balanced by a bold and elegant backbone. The biscuit notes are still hidden in this new release, but give them a year and they will make their expected appearance. A must-buy NV Rosé.

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Spicy berries, fresh citrus, doughy biscuits, and a kiss of minerality are not only attractive on the nose, but tasty on the palate as well. A couple years of age has done little to change this wine, except for perhaps a slight softening. And yet, it is as good as ever. Drink this on release or a few years later - it will always be fantastic stuff.

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An explosion of red berries on the nose and in the mouth, this is fast becoming a benchmark Rosé Champagne. Pink grapefruit, spiced pastry dough, red citrus-coated minerals, and a brilliant, long, mouth-wetting finish all make for a superstar wine. This is the top selling Camille Savès wine in the United States and it is absurdly easy to see why.

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A mesmerizing wine that is overflowing with heady aromas and wonderful flavors. Grilled multi-grain bread, honey, white peaches, flowers, and butter whisk you away to a Champagne oasis where the stress of the everyday grind drops away like a beach towel onto sand - this wine is good enough to transport even the most hardened soul to a better, more relaxing place. Interestingly, this was Hervé Savès’ first vintage and the one that changed the direction of Camille Savès toward what we know and love today. A great wine, this is the best Savès I have tasted to date.

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Honeyed oranges, pastry dough, lime, and a hint of minerals are all still kicking in high gear and ensuring that this special Millennium release can and will stand on its own. Currently, this is drinking about as well as it ever will, although it is in no danger of fading anytime soon. It is definitely likely to change over time, but it will continue to drink at a very high level.

Champagne Warrior

Special Web Sample Edition - October 2010

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