Critique américain de vins reconnu internationalement, James Suckling a notamment été rédacteur en chef de Wine Spectator. Il est président et rédacteur en chef de JamesSuckling.com, la plateforme médiatique et événementielle du vin, dont les bureaux se trouvent à Hong Kong. Découvrez les notes qu'il a attribué à nos vins dégustés :
91/100
Fruity and intense on the nose with dried red currants but with some real complexity below including bread dough. Full-bodied and flavorful on the palate but with the acidity really lifting this through.
EXTRA BRUT PREMIER CRU ROSÉ
92/100
Aromas of dried apple, pineapple, salted lemon, hazelnut and biscuit. It’s medium-bodied with bright acidity and fine bubbles. Lovely biscuit and almond character.
BRUT NATURE CHOUILLY GRAND CRU
92/100
This has aromas of dried mango, baked apple, cherry clafoutis, toasted hazelnuts and orange curd. It’s medium-bodied with bright acidity and soft bubbles. Lots of juicy fruit.
BRUT NATURE VERZENAY GRAND CRU
91/100
This has aromas of dried apples, orange zest, grapefruit pith, raspberries and biscuits. Light to medium body with fine bubbles and crisp acidity. Fresh and bright.
BRUT NATURE VILLEDOMMANGE PREMIER CRU LIEU-DIT "LES RIBAUDS"
93/100
This has aromas of dried pineapple, pear, pie crust, dried honeysuckle, chalk and sourdough. It’s medium-bodied with vibrant acidity and sleek bubbles. Bone-dry, yet well balanced and flavorful.
BRUT NATURE CRAMANT GRAND CRU LIEU-DIT "LES BAUVES"
94/100
This has an attractive nose of pie crust, hazelnut, lemon meringue, baked apple and dried pear. It’s medium-bodied with sharp acidity and very soft bubbles. Layered and flavorful. Nicely developed, with a very fine structure and a persistent backbone of acidity.
BRUT NATURE GRAND CRU 2008
