Champagne Jacques Selosse Blanc de Blancs Grand Cru Initial
| Type of Wine | White |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | Jacques Selosse |
| Grape | |
| Content (Alc) | 0.75 ltr (12.5%) |
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Description
Jacques Selosse is based in Avize, in the Côte des Blancs, this house is known for its groundbreaking and terroir-driven approach. Anselme Selosse, the visionary winemaker, introduced principles of biodynamics, low dosages, and a Burgundy-like focus on terroir, which revolutionized the world of champagne. Selosse produces champagnes that are rich, complex and intense, with a unique emphasis on texture and depth. They reflect both the vineyard and the vision of the winemaker. Jacques Selosse produces his champagnes in small quantities, which makes them highly sought after by connoisseurs and collectors.
The grapes for Jacques Selosse Blanc de Blancs Grand Cru Initial come exclusively from Grand Cru vineyards in the Côte des Blancs, namely Avize, Cramant and Oger. This region has chalky soils that contribute to the freshness, precision and minerality of the wine. Initial is a multi-vintage champagne, made from grapes from three consecutive harvests, which ensures consistency in style.
The base wine is fermented and matured in old Burgundy barrels, giving the champagne a subtle oxidative style and a rich texture. After the second fermentation in the bottle, the wine matures on the lees for at least 2.5 years.
Dosage: Extra Brut, with a low dosage of about 4-5 g/l, which reflects the pure expression of the grapes and the terroir
Tasting notes
Colour : Deep golden yellow, with a fine and persistent mousse.
Nose: Complex and inviting, with aromas of ripe apple, pear, lemon, brioche, honey, toasted almonds, and a subtle salty minerality. The oxidative style adds notes of caramel and spice.
Palate: Full and lush, with a rich texture and layered flavours of citrus, dried apricots, toasted bread, hazelnut and a chalky minerality. The lively acidity and pronounced saltiness make for a perfectly balanced wine.
Finish: Long and refined, with lingering notes of fruit, nuts and a slightly salty undertone.
FACT : The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount. You will see the possible discount immediately if you choose Pick up on the Checkout page. We are located almost next to the Rijksweg with plenty of parking. Click here for address.
Specifications
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Champagne |
| Appellation | Champagne (Appellation) |
| Icons | Icon France |
| Winery | Jacques Selosse |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Alcohol % | 12.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 95 |
| Vinous rating | 96 |
Professional Reviews
Parker
The Wine Advocate
RP 95
Reviewed by:
Kristaps Karklins
Release Price:
NA
Drink Date:
2024 - 2034
The latest release of the NV Blanc de Blancs Grand Cru Initial, a cuvée that derives from the bottom part of the slopes mostly in Avize, Cramant and a bit of Oger, is based on the 2018 vintage with some 35% reserve wines from 2017 and 2016 and disgorged in June 2024 with two grams per liter dosage. Its relative generosity is informed by the mostly south-facing vines (with a minority facing east), and the topsoil here is less rich in clay and with more fragmented chalk bedrock compared to the higher-altitude parcels that produce Version Originale. Soaring from the glass with aromas of tangerine, beeswax and pear, it’s ample and demonstrative, balanced with vibrant acidity and chalky structuring extract bringing freshness to its rich core of fruit. When the tasting begins with such quality, there is no question you’re in the presence of genius.
The leading light of a generation that initiated the contemporary grower Champagne movement some 40 years ago and transformed the region, Anselme Selosse has passed on the baton to his son, Guillaume, who has been ably presiding over this Avize reference point since 2020. The estate is blessed with more than eight hectares of vines across Avize, Cramant, Oger, Le Mesnil-sur-Oger, Aÿ, Mareuil-sur-Aÿ and Ambonnay. While there are many talented young vignerons and many from their fathers' generation, it is rare for a domaine to boast such brilliant personalities from both. Their wines, characterized by oxidative, biologically aged traits, along with concentration, flavor intensity and ample structuring extract, consistently stand out in blind tastings. This is because they combine the kaleidoscopic complexity that, until Selosse, was only found in mature Champagne, with the vibrant chalkiness and structure of a young wine. However, this is a domaine that constantly questions itself—who knows what Selosse will achieve next?
Anselme Selosse may have officially retired, but his influence will continue to shape Champagne for many years to come. Today, a thirsty world clamors for Selosse’s bottles, and Selosse is rightly credited with a leading role in transforming contemporary Champagne. Indeed, Selosse looms so large in the region that he sometimes casts a shadow over other producers. Phrases such as “worked with Selosse” or “inspired by Selosse” are used routinely, though they hardly do justice to the originality of the diverse diaspora of growers touched by his influence.
Anselme Selosse was not the first grower, but he was the first in Champagne to explicitly draw inspiration from Burgundy, where he studied at the Lycée Viticole in Beaune between 1969 and 1973, before taking over the estate in 1974 from his father, Jacques. In Champagne, Selosse observed that the market placed a premium on vintage, whereas in Burgundy, it was the wine’s origin that had the biggest impact. It was Selosse's career-long emphasis on quality over quantity and site over vintage, inspired by his time in Burgundy, that led him to work his soils, reduce yields (a reversal of the prevailing trend in Champagne at the time) and attempt to produce terroir-driven Champagnes—a path soon followed by others. At the time, these were independent initiatives, and these growers weren’t aware of each other’s work; it is only retrospectively that these pioneers have been identified as the initiators of a movement.
From 1990 to 1996, the principles of organic farming were applied. Then, starting in 1996, the focus shifted to biodynamics. However, from 2002 onward, he distanced himself from strict biodynamic practices, defying the usual codes and believing that “one should not impose ourselves on nature.”
Selosse was also an outlier, harvesting later than most other producers in Champagne in pursuit of fully mature fruit that will not require supplemental sugar through chaptalization. In the cellar, his winemaking was Burgundian from the beginning, with fermentation mainly in 228-liter barrels from Tonnellerie de Mercurey and François Frères, with about 20% renewed each year (today, barrels are sourced from various suppliers: Mercurey, François Frère, Cavin, Atelier centre France, Dussiaux, Tarransaud and Radoux). When it coms to alcoholic fermentation, Selosse prefers indigenous yeasts and has isolated proprietary yeast selections from his cellar. He doesn't encourage or discourage malolactic fermentation, but for “prise de mousse” (the step that gives the wine its effervescence), selected yeasts from Champagne are used. The resulting wines were always vinous and concentrated, with their “Burgundian” style making a strong impression on visitors to his cellars.
From his perspective, biological aging and controlled oxidation become ways to “burn away” the organic matter, effacing the ephemeral influence of vintage and leaving behind only the terroir-derived mineral residue that interests him. These techniques drew inspiration not from Burgundy, but rather from an engagement with the wines of Spain, especially the biological maturation of Jerez and the long élevage of Rioja—an interest that began when Selosse first visited the Iberian Peninsula in 1972. And since he is primarily focused on the mineral aspects rather than the organic, he prioritizes texture over aroma.
On a technical level, Selosse leaves eight to 10 liters of headspace in his barrels and tops them up little by little as fermentation subsides. At the end of November or early in December, they're fully topped up and thenceforth left alone. Since his cellar, thanks to fans, remains cooler than the outside environment but warms and cools following its fluctuations, a layer of flor develops in spring as the cellar warms. Thereafter, Selosse and his team smell the barrels: any that are oxidative are stirred, reintroducing the heavy lees into suspension to return the wine to a more reductive state, and any that are reduced, Selosse agitates with the same dodine to expel dissolved carbon dioxide. Throughout the élevage, the barrels's bungs are only loosely closed, as Selosse says he wants the wines to breathe. Reserve wines are stored in a perpetual reserve system, offering an average of vintage variation, whereas his cuvée Substance is drawn from a true solera established in 1986, intended to efface vintage variation entirely.
Champagnes produced from vins clairs such as these display a unique aromatic range and intensely sapid aromas, defined by a complex patina derived from barrel fermentation (10 months of sur lie maturation), minimal sulfites (added only at the press, if at all), biological aging and ripe fruit. “I have no interest in making Champagne that appeals to everyone,” Selosse admits, and his intensely characterful wines do divide opinion. In some cuvées and disgorgements, oxidative nuances sometimes make an appearance in this complex mélange, but it isn’t possible to say where one influence ends and another begins.
The range begins with two of domaine’s youngest wines: Initial and V.O. (Version Originale). Both are blends from three vintages, mostly from Avize and Cramant. Initial comes from parcels less rich in clay, with more fragmented chalk bedrock, while the cooler and windier higher-altitude parcels produce Version Originale. Guillaume notes that “Initial is more horizontal, while V.O. is more vertical,” and it’s easy to tell. The flamboyant Rosé is based on the same source as Initial—lower-altitude slopes mostly in Avize and Cramant—and is finished with a small percentage of Pinot Noir, sourced from the Egly-Ouriet in Ambonnay.
The extraordinary lineup of single-vineyard Champagnes, launched in 2010, represents the principal villages where the domaine holds vineyards. Each wine is built on a perpetual blend (initiated in 1994 for La Côte Faron, 2003 for Les Carelles, 2005 for Sous le Mont and 2002 for the rest), complemented by about 60% of the base vintage. Six lieux-dits, each with a distinct identity:
• Chemin de Châlons derives from a south-facing site in Cramant, near the border of Avize. It was planted around 1938 and produces the most ample of the three blanc de blancs.
• Les Chantereines originates from a vineyard planted between 1922 and 1929 at the bottom of the slope, where there is more limestone than clay. It delivers a wine with incredible flavor concentration and sapid nuance.
• The most strikingly saline and tensile of the three blanc de blancs is Les Carelles from Le Mesnil-sur-Oger, produced from two plots pressed together, with the smallest plot facing south and largest facing east.
• The elegantly muscular Le Bout du Clos, from two south-facing plots within the same lieu-dit in Ambonnay, is one of the more generously structured wines, composed of 80% Pinot Noir and 20% Chardonnay, picked and pressed together.
• In contrast, the lightest of the Pinot Noir-based lieux-dits is Sous le Mont, an east-facing site in Mareuil-sur-Ay. This wine that is nearly a rosé in appearance and, as far as the aromatic range is concerned, is the least “Selosse-like” compared to the other lieux-dits.
• The most perfumed and multilayered is La Côte Faron, from a single southwest-facing vineyard in Aÿ-Champagne, shaped by hot daytime sun and occasional winds (hence its former name, Contraste). It is informed by the oldest historical blend of all lieux-dits, dating back to 1994.
The Millésime, based heavily on Chardonnay and selected from the estate’s best wines through blind tasting, is the most tightly wound, placing a premium on freshness. This comes as no surprise, as it’s the only wine in the lineup without reserve wines or a perpetual blend component.
Substance completes the range. This wine, made through four stages of maturation from barrel to bottle, is produced from a solera established in 1986. Originally sourced from two parcels in Avize, today’s Substance is produced from a selection of plots in the village, with the “base wine” contributing only about 4.8% to the final blend in the bottle. Selosse remarks that this controlled oxidation during maturation frees the wine from fruit in a classic sense, leaving behind only the residue that enhances its mineral aspect, making it one of the most singular wines in Champagne—and indeed, all of France.
Given Selosse's avowed aspiration to make specific wines for a small clientele, how is it that they've become so internationally sought after? The charisma of the man himself must be acknowledged, of course. But the wines' sheer texture and plenitude are striking, whether on a first encounter or a decade later. While Selosse has plenty of admirers and even several imitators, there's nothing like his wines in Champagne. What is clear is that, while the grower Champagne movement has had its other luminaries, none could deny Anselme Selosse pride of place in its pantheon. If Champagne is an exciting region today, no one has contributed more to that transformation than Selosse. Far from resting on the family laurels, Guillaume is following in his father's footsteps, pushing the parameters of what’s possible in Champagne.
Published: Dec 19, 2024
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
96
Drinking Window
2025 - 2035
From: Champagne Jacques Selosse Retrospective Tasting & Dinner (Jun 2023)
For my taste, the NV Extra Brut Blanc de Blancs Grand Cru V.O. Version Originale (base 2014) is the star of this flight. Power, breadth and energy all come together in a V.O. that delivers the goods, big time. White pepper, crushed flowers and a whole range of mineral-driven accents lift the fruit in a V.O. that sizzles with tension. Superb. Disgorged: January 8, 2020.
- By Antonio Galloni on June 2023
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Jacques Selosse is based in Avize, in the Côte des Blancs, this house is known for its groundbreaking and terroir-driven approach. Anselme Selosse, the visionary winemaker, introduced principles of biodynamics, low dosages, and a Burgundy-like focus on terroir, which revolutionized the world of champagne. Selosse produces champagnes that are rich, complex and intense, with a unique emphasis on texture and depth. They reflect both the vineyard and the vision of the winemaker. Jacques Selosse produces his champagnes in small quantities, which makes them highly sought after by connoisseurs and collectors.
The grapes for Jacques Selosse Blanc de Blancs Grand Cru Initial come exclusively from Grand Cru vineyards in the Côte des Blancs, namely Avize, Cramant and Oger. This region has chalky soils that contribute to the freshness, precision and minerality of the wine. Initial is a multi-vintage champagne, made from grapes from three consecutive harvests, which ensures consistency in style.
The base wine is fermented and matured in old Burgundy barrels, giving the champagne a subtle oxidative style and a rich texture. After the second fermentation in the bottle, the wine matures on the lees for at least 2.5 years.
Dosage: Extra Brut, with a low dosage of about 4-5 g/l, which reflects the pure expression of the grapes and the terroir
Tasting notes
Colour : Deep golden yellow, with a fine and persistent mousse.
Nose: Complex and inviting, with aromas of ripe apple, pear, lemon, brioche, honey, toasted almonds, and a subtle salty minerality. The oxidative style adds notes of caramel and spice.
Palate: Full and lush, with a rich texture and layered flavours of citrus, dried apricots, toasted bread, hazelnut and a chalky minerality. The lively acidity and pronounced saltiness make for a perfectly balanced wine.
Finish: Long and refined, with lingering notes of fruit, nuts and a slightly salty undertone.
FACT : The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount. You will see the possible discount immediately if you choose Pick up on the Checkout page. We are located almost next to the Rijksweg with plenty of parking. Click here for address.
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Champagne |
| Appellation | Champagne (Appellation) |
| Icons | Icon France |
| Winery | Jacques Selosse |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Alcohol % | 12.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 95 |
| Vinous rating | 96 |
Parker
The Wine Advocate
RP 95
Reviewed by:
Kristaps Karklins
Release Price:
NA
Drink Date:
2024 - 2034
The latest release of the NV Blanc de Blancs Grand Cru Initial, a cuvée that derives from the bottom part of the slopes mostly in Avize, Cramant and a bit of Oger, is based on the 2018 vintage with some 35% reserve wines from 2017 and 2016 and disgorged in June 2024 with two grams per liter dosage. Its relative generosity is informed by the mostly south-facing vines (with a minority facing east), and the topsoil here is less rich in clay and with more fragmented chalk bedrock compared to the higher-altitude parcels that produce Version Originale. Soaring from the glass with aromas of tangerine, beeswax and pear, it’s ample and demonstrative, balanced with vibrant acidity and chalky structuring extract bringing freshness to its rich core of fruit. When the tasting begins with such quality, there is no question you’re in the presence of genius.
The leading light of a generation that initiated the contemporary grower Champagne movement some 40 years ago and transformed the region, Anselme Selosse has passed on the baton to his son, Guillaume, who has been ably presiding over this Avize reference point since 2020. The estate is blessed with more than eight hectares of vines across Avize, Cramant, Oger, Le Mesnil-sur-Oger, Aÿ, Mareuil-sur-Aÿ and Ambonnay. While there are many talented young vignerons and many from their fathers' generation, it is rare for a domaine to boast such brilliant personalities from both. Their wines, characterized by oxidative, biologically aged traits, along with concentration, flavor intensity and ample structuring extract, consistently stand out in blind tastings. This is because they combine the kaleidoscopic complexity that, until Selosse, was only found in mature Champagne, with the vibrant chalkiness and structure of a young wine. However, this is a domaine that constantly questions itself—who knows what Selosse will achieve next?
Anselme Selosse may have officially retired, but his influence will continue to shape Champagne for many years to come. Today, a thirsty world clamors for Selosse’s bottles, and Selosse is rightly credited with a leading role in transforming contemporary Champagne. Indeed, Selosse looms so large in the region that he sometimes casts a shadow over other producers. Phrases such as “worked with Selosse” or “inspired by Selosse” are used routinely, though they hardly do justice to the originality of the diverse diaspora of growers touched by his influence.
Anselme Selosse was not the first grower, but he was the first in Champagne to explicitly draw inspiration from Burgundy, where he studied at the Lycée Viticole in Beaune between 1969 and 1973, before taking over the estate in 1974 from his father, Jacques. In Champagne, Selosse observed that the market placed a premium on vintage, whereas in Burgundy, it was the wine’s origin that had the biggest impact. It was Selosse's career-long emphasis on quality over quantity and site over vintage, inspired by his time in Burgundy, that led him to work his soils, reduce yields (a reversal of the prevailing trend in Champagne at the time) and attempt to produce terroir-driven Champagnes—a path soon followed by others. At the time, these were independent initiatives, and these growers weren’t aware of each other’s work; it is only retrospectively that these pioneers have been identified as the initiators of a movement.
From 1990 to 1996, the principles of organic farming were applied. Then, starting in 1996, the focus shifted to biodynamics. However, from 2002 onward, he distanced himself from strict biodynamic practices, defying the usual codes and believing that “one should not impose ourselves on nature.”
Selosse was also an outlier, harvesting later than most other producers in Champagne in pursuit of fully mature fruit that will not require supplemental sugar through chaptalization. In the cellar, his winemaking was Burgundian from the beginning, with fermentation mainly in 228-liter barrels from Tonnellerie de Mercurey and François Frères, with about 20% renewed each year (today, barrels are sourced from various suppliers: Mercurey, François Frère, Cavin, Atelier centre France, Dussiaux, Tarransaud and Radoux). When it coms to alcoholic fermentation, Selosse prefers indigenous yeasts and has isolated proprietary yeast selections from his cellar. He doesn't encourage or discourage malolactic fermentation, but for “prise de mousse” (the step that gives the wine its effervescence), selected yeasts from Champagne are used. The resulting wines were always vinous and concentrated, with their “Burgundian” style making a strong impression on visitors to his cellars.
From his perspective, biological aging and controlled oxidation become ways to “burn away” the organic matter, effacing the ephemeral influence of vintage and leaving behind only the terroir-derived mineral residue that interests him. These techniques drew inspiration not from Burgundy, but rather from an engagement with the wines of Spain, especially the biological maturation of Jerez and the long élevage of Rioja—an interest that began when Selosse first visited the Iberian Peninsula in 1972. And since he is primarily focused on the mineral aspects rather than the organic, he prioritizes texture over aroma.
On a technical level, Selosse leaves eight to 10 liters of headspace in his barrels and tops them up little by little as fermentation subsides. At the end of November or early in December, they're fully topped up and thenceforth left alone. Since his cellar, thanks to fans, remains cooler than the outside environment but warms and cools following its fluctuations, a layer of flor develops in spring as the cellar warms. Thereafter, Selosse and his team smell the barrels: any that are oxidative are stirred, reintroducing the heavy lees into suspension to return the wine to a more reductive state, and any that are reduced, Selosse agitates with the same dodine to expel dissolved carbon dioxide. Throughout the élevage, the barrels's bungs are only loosely closed, as Selosse says he wants the wines to breathe. Reserve wines are stored in a perpetual reserve system, offering an average of vintage variation, whereas his cuvée Substance is drawn from a true solera established in 1986, intended to efface vintage variation entirely.
Champagnes produced from vins clairs such as these display a unique aromatic range and intensely sapid aromas, defined by a complex patina derived from barrel fermentation (10 months of sur lie maturation), minimal sulfites (added only at the press, if at all), biological aging and ripe fruit. “I have no interest in making Champagne that appeals to everyone,” Selosse admits, and his intensely characterful wines do divide opinion. In some cuvées and disgorgements, oxidative nuances sometimes make an appearance in this complex mélange, but it isn’t possible to say where one influence ends and another begins.
The range begins with two of domaine’s youngest wines: Initial and V.O. (Version Originale). Both are blends from three vintages, mostly from Avize and Cramant. Initial comes from parcels less rich in clay, with more fragmented chalk bedrock, while the cooler and windier higher-altitude parcels produce Version Originale. Guillaume notes that “Initial is more horizontal, while V.O. is more vertical,” and it’s easy to tell. The flamboyant Rosé is based on the same source as Initial—lower-altitude slopes mostly in Avize and Cramant—and is finished with a small percentage of Pinot Noir, sourced from the Egly-Ouriet in Ambonnay.
The extraordinary lineup of single-vineyard Champagnes, launched in 2010, represents the principal villages where the domaine holds vineyards. Each wine is built on a perpetual blend (initiated in 1994 for La Côte Faron, 2003 for Les Carelles, 2005 for Sous le Mont and 2002 for the rest), complemented by about 60% of the base vintage. Six lieux-dits, each with a distinct identity:
• Chemin de Châlons derives from a south-facing site in Cramant, near the border of Avize. It was planted around 1938 and produces the most ample of the three blanc de blancs.
• Les Chantereines originates from a vineyard planted between 1922 and 1929 at the bottom of the slope, where there is more limestone than clay. It delivers a wine with incredible flavor concentration and sapid nuance.
• The most strikingly saline and tensile of the three blanc de blancs is Les Carelles from Le Mesnil-sur-Oger, produced from two plots pressed together, with the smallest plot facing south and largest facing east.
• The elegantly muscular Le Bout du Clos, from two south-facing plots within the same lieu-dit in Ambonnay, is one of the more generously structured wines, composed of 80% Pinot Noir and 20% Chardonnay, picked and pressed together.
• In contrast, the lightest of the Pinot Noir-based lieux-dits is Sous le Mont, an east-facing site in Mareuil-sur-Ay. This wine that is nearly a rosé in appearance and, as far as the aromatic range is concerned, is the least “Selosse-like” compared to the other lieux-dits.
• The most perfumed and multilayered is La Côte Faron, from a single southwest-facing vineyard in Aÿ-Champagne, shaped by hot daytime sun and occasional winds (hence its former name, Contraste). It is informed by the oldest historical blend of all lieux-dits, dating back to 1994.
The Millésime, based heavily on Chardonnay and selected from the estate’s best wines through blind tasting, is the most tightly wound, placing a premium on freshness. This comes as no surprise, as it’s the only wine in the lineup without reserve wines or a perpetual blend component.
Substance completes the range. This wine, made through four stages of maturation from barrel to bottle, is produced from a solera established in 1986. Originally sourced from two parcels in Avize, today’s Substance is produced from a selection of plots in the village, with the “base wine” contributing only about 4.8% to the final blend in the bottle. Selosse remarks that this controlled oxidation during maturation frees the wine from fruit in a classic sense, leaving behind only the residue that enhances its mineral aspect, making it one of the most singular wines in Champagne—and indeed, all of France.
Given Selosse's avowed aspiration to make specific wines for a small clientele, how is it that they've become so internationally sought after? The charisma of the man himself must be acknowledged, of course. But the wines' sheer texture and plenitude are striking, whether on a first encounter or a decade later. While Selosse has plenty of admirers and even several imitators, there's nothing like his wines in Champagne. What is clear is that, while the grower Champagne movement has had its other luminaries, none could deny Anselme Selosse pride of place in its pantheon. If Champagne is an exciting region today, no one has contributed more to that transformation than Selosse. Far from resting on the family laurels, Guillaume is following in his father's footsteps, pushing the parameters of what’s possible in Champagne.
Published: Dec 19, 2024
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
96
Drinking Window
2025 - 2035
From: Champagne Jacques Selosse Retrospective Tasting & Dinner (Jun 2023)
For my taste, the NV Extra Brut Blanc de Blancs Grand Cru V.O. Version Originale (base 2014) is the star of this flight. Power, breadth and energy all come together in a V.O. that delivers the goods, big time. White pepper, crushed flowers and a whole range of mineral-driven accents lift the fruit in a V.O. that sizzles with tension. Superb. Disgorged: January 8, 2020.
- By Antonio Galloni on June 2023
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics