The ripe aromas are the sign of a wine that is rich, weighty and intense. This is a vinous Champagne, rich in full-bodied yellow and white fruits, definitely suggesting rich foods. Ten years on, it is developing well, but could be cellared for several more years.
— R.V.
(11/20/2009)
With a majority of Chardonnay in the blend, Joseph Perrier’s prestige cuvée is light but mouthfilling, with a texture that shows a flinty character. The fruit is crisp, although it is softened by the dosage. However, 2002 is a great vintage, so this wine should be given time to integrate. Age for five years.
— R.V.
(12/1/2009)
A full-bodied style, dominated by flavors of almonds, which indicate that this is moving from fruity youth to maturity. But there is still plenty of acidity there. Has a few years of life yet, but it is a pleasure to drink now.
— R.V.
(11/1/2006)
A pure, mineral-driven style, with a tight texture, hints of spice and cilantro, followed by vibrant acidity. It is a delicious wine, fine as an apéritif with its crisp, clean aftertaste.
— R.V.
(12/1/2009)
A finely made, well balanced wine, bringing together fresh red currant and lime flavors, with an edge of minerality. The wine is tight, fresh but ready to drink, the well-integrated dosage hinting at softness.
— R.V.
(12/1/2009)
Aromas of walnuts and red fruits show that this is a still a young wine. And that is confirmed by the taste, which is full-bodied but still very fresh and, ripe rather than mature. With its blend of premier and grand cru wines from the hot 1990 vintage, it is almost more like a wine than a Champagne.
— R.V.
(12/1/2004)
How soft and creamy this is! With its aromas of pears, its generous, open character and its flavors of ripe white fruits, this is what 1998 is all about. Drink now; it’s delicious, but it won’t age much longer.
— R.V.
(11/1/2006)
Joseph Perrier’s nonvintage cuvée is a full-bodied, weighty Champagne, dominated by Pinot Noir, full of food pairing possibilities. It has richness, touches of pear and fresh apricots and a delicious, open and creamy texture. The final feel is soft.
— R.V.
(12/1/2009)