1998 Ployez-Jacquemart Cuvee Liesse d’Harbonville

Prezzo di mercato

Opzioni di acquisto

Note di degustazione

Note di degustazione
Punteggio 91/100 · Da bere 2013-2019, Antonio Galloni, Vinous, Dec 2009

The 1998 Brut Liesse d'Harbonville shows notable balance in a focused, driven style. Smoke, minerals, apricots and baking spices come together in a refined, elegant style. The mousse is finessed and the finish retains tons of energy all the way through to the close. This delicious Champagne at times shows elements of Chablis-like minerality in its understatement and polish, but with a touch more volume. Today the wine is quite fresh and should continue to drink well for at least another decade or so. The Liesse d'Harbonville is made from Premier Cru fruit and vinified in oak barrels. Disgorged February, 2009

Punteggi della critica

Punteggi della critica
91
91/100

Punteggio medio

91
91/100

Antonio Galloni, Vinous

91
91/100

Antonio Galloni, Wine Advocate

Altre recensioni e punteggi

91 punti
Antonio Galloni, Wine Advocate
Punteggio 91/100 · Da bere 2009-2019, Antonio Galloni, Wine Advocate, Dec 2009

The 1998 Brut Liesse d’Harbonville shows notable balance in a focused, driven style. Smoke, minerals, apricots and baking spices come together in a refined, elegant style. The mousse is finessed and the finish retains tons of energy all the way through to the close. This delicious Champagne at times shows elements of Chablis-like minerality in its understatement and polish, but with a touch more volume. Today the wine is quite fresh and should continue to drink well for at least another decade or so. The Liesse d’Harbonville is made from Premier Cru fruit and vinified in oak barrels. Disgorged: February, 2009. Anticipated maturity: 2009-2019. Importer: Weygandt Metzler Importing, Ltd., Unionville, PA; tel. (610) 486-0800

Informazioni sul produttore

Ployez-Jacquemart
Vedi produttore

Dettagli del prodotto

Paese / Regione
Colore

Bianco

Sapore

Secco

Gradazione alcolica % vol

12.5%

Sottotipo di prodotto

Brut

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