Recent content by Brad Baker

The Larmandier-Bernier Terre de Vertus in its current incarnation has always hailed from a single vintage to my knowledge. It used to actually be vintage dated and had a slightly different name, but that changed towards the end of the 90s. Definitely an interesting cuvee from year to year...

Ray, I don't think that the 96 RD is going to balance out. When the 96 RD was only 1-2 years past disgorgement the acidity stuck out less and the wine was actually quite more balanced. At this point, I think the acid is likely going to stick out more and more while the fruit will slowly dry...

Robert, The 96 Millesime is far more ready than the 96 Cuvee Speciale, but I don't think either are really ready. The Cuvee Speciale will go on and on for a decades; you can pop it now, but for fans of creamy, toffee, peach, and apricot filled Champagne, you will want to wait. The Millesime...

Just popped into my head that another well known producer who delays any Sulfur use and is a big believer in allowing some oxidation to occur to the juice after pressing is Pierre Peters. Rodolphe (and before him his father) always allows some oxidation to occur as it helps stabilize the...

Concrete eggs are gaining a little traction in Champagne, but it is still very small. The movement right now is definitely more RM with the main reason being that it allows the terroir to show through - concrete allows the wine to get some exposure to oxygen after the first fermentation, but...

Can't disagree with the 96 Bolly GA tasting pretty good right now. To me, this wine isn't really a disappointment more one that seems to have hit its sweet spot a lot earlier than what I would have expected based on the vintage and track record of the wine. Nothing wrong with that and this was...

Ray, I haven't had the 96 RD in over a year. To clarify what I meant about Bollinger - it doesn't mean the wine is bad; it just means that it is aging on a much faster curve than I think most would expect. This isn't a wine I would personally keep much longer than 2015 and I don't think it...

I agree that 96 Selosse is a great wine. I love it, but any problems with 1996 Champagne seem to only be related to Pinot Noir. Again, 1996 is a great vintage and many great wines were made, but quite a few disappointments and underachievers exist - many more than their should be.

SFJoe, My understanding is that there are both good and bad phenolics in the grapes. The grape type and the degree to which you press the wines has an effect on what is released. A red grape like Pinot Noir is going to release different levels of phenolics depending on whether a red wine or...

Let me state a few things before getting into more detail: 1. Champagne and Burgundy are quite different wines and while there are certainly similarities, they are not the same and can't be treated as such. The issues that have affected Burgundy are both similar and different to some of the...

Interestingly, this has been shown to be a big difference maker in Champagne - especially in some of the more "at the edge" vintages like 2003. To a degree 1996 in Champagne also comes into play, because those that pressed too hard or tried to correct a potential mistake with sulfur paid dearly...

If you can get a hold of one of the Gloria Ferrer Royal Cuvees from the Mid 90s (93-96), they will be hard to beat. The 97 and 00 releases (haven't tried the 01) are also both good, but age will only make them better. The 94 L'Ermitage from Roederer Estate from Magnum is also drinking very...