2009 Champagne Philipponnat, Clos des Goisses, Extra Brut

Tasted blind. Deeper straw – so 2009? Hint of dill pickle and some sweetness. Not really together, slightly sickly on the end. Unintegrated.Drink 2018-2026jancis_robinson_mw MW, JancisRobinson.com (Nov 2018)

A rich gold with a magisterial bead. Aromas of bergamot, verbena and hints of beeswax, the oak is still persuasive in this relatively youthful state. The ripeness of the year is captured on the palate with more exotic descriptors recalling papaya, mango and peach. The finish is powerful and spicy yet also taut and precise; a carafe would not be out of place for such a serious wine.Drink 2018-2028Decanter (Sep 2018)

The 2009 Clos des Goisses has been very tight in two recent tastings, which is probably a very good thing for its long-term prospects, but less so for readers seeking the immediacy that is common in so many 2009 Champagnes. White flowers, orchard fruit, mint white pepper and citrus peel add to the wine’s bright profile. Readers should plan on being extremely patient, as the 2009 Goisses does not show much, if any, early appeal, even if the density and textural persistence of the great years are both there. The 2009 is 61% Pinot Noir and 39% Chardonnay. Dosage is 4.5 grams per liter. Disgorged: March, 2018.Drink 2024-2059antonio_galloni, Vinous.com (Jul 2019)

The 2009 Clos des Goisses Extra-Brut is composed of two-thirds Pinot Noir and one-third Chardonnay. This is a big and powerful vintage with a savory character and dark red fruit (black cherries, raspberries), floral (elderflowers), yeasty, white chocolate and delicate citrus notes on the deep, spicy, very pure and mineral nose. On the palate, this is a complex, highly elegant, finessed and balanced Clos that Charles compares with 1998 in terms of flavors, depth and structure. The 2009 is super delicate right now and is already drinking beautifully, but the it will even improve and receive new dimensions with bottle age. Disgorged in March 2018. Tasted April 2018.Stephan Reinhardt - 29/06/2018