Each wine is expressive with its own characters and has clean and quality fruits. The first one is Blanc de Blancs from Cramant and Vertus. It has notes of grapefruit, pear, quince, lemon tart and bread. The mousse is creamy and pleasant. The second one is Blanc de Blanc from Le Mesnil-sur Oger. This one is more linear with freshness and notable acidity. Vibrant and lively with notes of citrus, apple, slight toastiness and a hint of lemon peel on the finish. I found it tasted better on the next day, with each component more integrated. Dosage is 5.0 g/L for both wines. 🍋🍐

The last one is Rose made by Chardonnay from Mesnil (49%) and Pinot Noir from Ambonnay (51%). If you are a champagne lover, you might be interested in the blend of these two great crus. Dosage is 6.0 g/L. Nice balance of fruitiness and freshness, with notes of redcurrant, cherry, tarte tatin, licorice, and some sweet spices. When the wine is completely open after a while, it is fleshy with bright, candied fruits. Lovely wine. 🍎🍒 (Tasted: June 1, 2021)

🍷 DRC Romanée St. Vivant 2017 — young but superbly tasted now with great potential. Concentrated and intense with perfect balance (tension like tightrope walking). Pristine, natural yet so refined and noble.

🍷 DRC Echezeaux 2014 — violet, rose petal, raspberry, cherry, plum, tea leaves, licorice and a bit more spicier notes. A hint of greener or stemmy note gives wine freshness and vivacious impressions.

Both have notably pure and transparent fruits with vibrancy and delicacy. 🍇 Serious and beautiful wines! Just imagining how these wines will evolve with time …. (Tasted on November 19, 2022)

Since its first release in 1976, Rare was created for 11 vintages. The cepage is 70% Chardonnay and 30% Pinot Noir. Chardonnay comes not only from Cote des Blancs such as Avize, Chouilly, Mensnil but also from Montagne de Reims (Villers-Marmery, Trepail, Vaudemange) and Montgueux. Pinot Noir comes from Grand Cru Verzy, Verzenay and Ay, etc. It has flavors of tropical fruits like pineapple and passion fruits with spice notes and creamy textures. The keyword for 2008 Rare is "infinity" as communicated by the former Chef de Caves, Regis Camus. (Tasted: July 2022)

コートデブランの4つのGrand Cruと1つのPremier Cru (Avize, Oger, Cramant, Mesnil, Vertus) からのシャルドネ100%で造られますが、適切なワインを選択することにより、Charles Heidsieckらしいスタイルも表現されています。偉大な年にしか造られず、これまでに造られたのは5ヴィンテージのみ。今回、日本で発売となる2006年は、Cyrilさんいわく、寛容でフレッシュさが特徴だそう。たしかに、今から楽しめるオープンな寛容さがありました✨　もちろん熟成したら、よりCharlesらしさが出てきそうです。

華やかな香り、熟した洋梨やミラベル、黄桃の果実と軽いトースト、若干のスパイスのニュアンスがきれいに融合していました。フレッシュな溌剌とした飲み口ですが、口に含むと、クリーミーな心地よいテクスチャと、ボリュームと重厚さが感じられます。(Tasted: November 2021)

Rareは、この半世紀で11ヴィンテージしか作られていない、まさにレアなシャンパーニュで、 2008年ヴィンテージは「Infinity 無限」がキーワード。

ブドウの構成は、シャルドネ70％、ピノ・ノワール30％とシャルドネが大部分を占めます。シャルドネ部分は、Cote des Blancs（Avize, Chouilly, Mensnil）だけではなく、Montage de Reimsのシャルドネ（Villers-Marmery, Trepail, Vaudemange）が多くブレンドに入れられていて、これによりリッチさや奥深さが出ているのもポイントかなと思います。ピノ・ノワールは特級村のVerzy、Verzenay、Ay村など。

輝きのある黄金がかったレモンイエロー色。アロマは、まずはお花、ヴァニラの甘やかな香り。そして、柑橘、みかん、成熟したリンゴ、桃、パッションフルーツ、ブリオッシュ、バタースコッチ、南国フルーツ、はちみつジンジャー、軽く煎ったナッツ。シャープな酸が骨格をつくり、中盤・ミッドパレットは少し厚みがでてきて、幅広いお料理に寄り添える力強さも感じます。余韻は、柑橘の皮のような、爽やかで若干のフェノリックがあり、長く続くものでした。（リリース仕立てのときのテイスティング・ノートです。今回試飲したときには、より各要素が融合されていて、ふくらみも出ていました。2008年の特徴ですが、フレッシュさは健在です。）

Tasted: July, 2022

2015 Rose is blooming with sweet, candied fruits of strawberry and cherry with deliciousness and umami. It is salivating and caressing your month gently.

100% Chardonnay from a single plot in Bisseuil. 2018 base 80% blended with perpetual reserve 20%. Vinifiéd in stainless tank and oak barrels (50%). Aged on the lees for 2 years. Dosage 2g/L.

Bright golden color. Floral, apricot, peach, pineapple cake, a hint of vanilla, lightly roasted nuts, honey lemon, and ginger. Flavorful and opulent. Charming, sweet and floral nose, yet dry finish. Drink now to 2030. 🍾 (Tasted: July 2021)

Prestigious cuvée from Champagne Billecart-Salmon named after the founder Nicholas François. Composed of 60% Pinot Noir and 40% Chardonnay, it has intense and concentrated flavors of white peach, pear, red currents, lemon confit, pastry, fresh honey, and crushed rocks. The mousse is refined with creamy textures. It has elegance and tightness which is expected to live long.

Vilified mainly in stainless tank with a touch of oak. Aged on the lees for at least 10 years. Dosage is 6g/L. Harmonious and poised. It tasted superbly now and can develop even more. 🥂 (Tasted on November 12, 2022)