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  1. $414.00

    René Geoffroy

    Champagne (France), France (France)

    6 x 750 ml

    Breads, Cured Meat, Rich Fish, Soft Cheese, White Meat


    "A fine, mouthwatering version, featuring a pleasant vibrancy throughout, while a delicate, satiny texture carries flavors of poached quince, salted almond and Meyer lemon peel. Long and elegant, with details of elderflower, star anise and chalk lacing the finish."

    93 points - Wine Spectator, Dec 2019

    "The rich fig and red apple friuts of Cumières meunier create a compelling contrast with crisp malic acidity and tight grapefruit and lemon zest notes. Three years on lees makes for a generous maturity for an entry cuvée, reinforcing honey and fruit cake spice and a creamy texture."

    93 points - Tyson Stelzer, The Champagne Guide 2016-2017

    "The NV Brut Expression is floral, racy and explosive. Apricot, yellow flowers, mint and butter are all generous in the glass. Vinous and creamy, with tons of richness, the Expression has so much to offer. Tropical overtones add to a real sense of exoticism, and yet there is plenty of freshness and cut as well."

    92 points - Antonio Galloni, Vinous Media, Dec 2019

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  2. $894.00

    René Geoffroy

    Champagne (France), France (France)

    6 x 750 ml

    Breads, Caviar, Cocktail, Red Meat, Risotto, Sweets


    The 2006 Extra Brut Premier Cru Millésime Terre is pure, fine and intense on the nose, with sweet cherry flavors and a spicy-mineral background. Rich, round and elegant, this is a very fruity-elegant and balanced vintage Champagne with a (very discrete) touch of Jura/Jerez oxidation on the finish. You get nice finesse and elegance here. The finish is long, complex, pretty intense and salty. Fascinating. This is a blend of 30% Chardonnay and 70% Pinot Noir that was disgorged in July 2017 with a dosage of four grams per liter.

     

    95 points - Stephan Reinhardt, Robert Parker's Wine Advocate, Aug 2018
    95 points - James Suckling, July 2019
    95 points - Tyson Stelzer, The Champagne Guide
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