À la Essi & News

  • Tasted: Moët & Chandon Grand Vintage 2006 – Soon out in magnums

    Stylish Chardonnay-driven perfumy-toasty nose with gunpowder undertones. Perfectly ripe fruit, floral scents and tropical exuberance. Soft-textured, intense and plush palate. Voluminous without being heavy. Beautifully clean and crisp, full of fruit. The palate ends with a phenolic bite of a warm vintage and lovely salivating mineral freshness. Built to last. The 2006 represents a new…

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  • Announcing Viking Line’s new Ship’s Champagne: Charles Heidsieck Brut Réserve NV

    Charles Heidsieck Brut Réserve’s secret is its long-nurtured reserve wines of great, age-mellowed richness that are blended in a masterful way. It has been a serial winner in champagne competitions, a truly charming, irresistible champagne. As the shipping company’s champagne consultant, I am delighted to announce that from January onwards, it will please the palates…

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  • 5 Questions to Clovis Taittinger

    You are leading Taittinger in fourth generation. Did you choose the career or did the career choose you? It chose me in many ways. I now feel extremely proud, passionate and determined about it.   What would the world be like without champagne? Tricky question! From my point of view, it would be a world…

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  • Tasted: Dom Pérignon 2005

    Mild, seductively sweet, embacing nose with a harmonious melange of freshly ground coffee, dark fruit, struck match, vanilla and exotic spices. Truly inviting and generous already, without shyness. The selection has been strict as there is at least to date no whiffs of botrytis troubling most champagnes of the vintage. Fully ripe fruit profile laudably…

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  • Congratulation for Golds and Silvers at the Champagne and Sparkling Wine World Championships 2015

    In Champagne & Sparkling Wine World Championships 2015 (CSWWC) we awarded a total of 121 Gold & 124 Silver medal wines from 16 countries. Champagne received 43 Golds & 27 Silver. The Trophies are announced on September 2nd. Congratulations to all winners!   GOLD Charles Heidsieck 1983 Brut (Magnum) Charles Heidsieck NV Brut Reserve Charles Heidsieck NV Rosé Reserve Brut Charles Heidsieck 2005 Brut Millésime Charles Heidsieck 1995 Blanc des Millénaires…

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  • Frédéric Panaïotis – chef de cave of Ruinart

    ‘The face of the oldest champagne house, Ruinart, founded in 1729, is actually a rather young one. Frédéric Panaïotis was merely 43 years old in 2007 when he was put in charge of winemaking at this bijou house belonging to the prestigious LVMH collection. Skilled cellar masters are Champagne’s celebrated stars. “I am not the…

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  • 2006 La Grande Dame – a rich and creamy vintage

    2006 represents the last La Grande Dame vintage crafted by Jacques Péters, the predecessor of Veuve Clicquot’s current chef de cave Dominique Demarville. This warm vintage produced ample and generous champagnes. La Grande Dame, first produced in 1962, is the wine of elegance at Veuve Clicquot. Demarville describes it as ‘northern facing wine’ due to…

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  • G.H. Mumm Collection du Chef de Cave

    G.H. Mumm has just released a trilogy of library vintages: 1996, 1990 and 1985. The 150 magnums of each vintage are recently disgorged and personally signed by cellar master Didier Mariotti. The magnums are priced between 300 and 500 euros. A versatile collection from reputedly great vintages, the 1985 wins this race in its aged…

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  • The new sweet ‘Rich’ for Clicquologists

    Veuve Clicquot launched its new, sweet champagne Rich NV just in time for the beach season. With this soft and round champagne, Veuve Clicquot is joining houses like Moët & Chandon, Lanson, and G.H. Mumm for a new wave of sweet champagnes destined to attract new consumers into the world of champagne and finding new…

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  • Dom Pérignon P2 Rosé

    There is a timeless feel to this beauty, which is unmistakeably Dom Pérignon in its pristinely pure, smoky mineral character. Tight and first in the glass but builds up over time into an excuisitely refined yet endlessly layered whole. Seamless is the right word for this wine that has rested on its yeast lees for…

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