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Taittinger Comtes de Champagne Blanc de Blancs 2006

Vintage Sparkling Wine from Champagne, France
  • V97
  • WE95
  • WW95
  • WS94
  • BH94
  • CG92
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Winemaker Notes

Elegant pale yellow color. Fine light bubbles rise steadily to form a delicate ring of foam. The nose initially presents fresh, refined tangerine-like fruit, then develops mature notes of ripe fruit, raisin pastries and candied fruit. On the palate, the attack is both smooth and lively. The mid-palate is supple, full-bodied and rich, with flavors of grapefruit. The finish is still very long and refined with a hint of spice, reminiscent of licorice sticks. The Comtes de Champagne Blanc de Blancs 2006 offers maturity and finesse, and its aromatic potential suggests a great capacity to age.

Critical Acclaim

V 97
Vinous / Antonio Galloni

The 2006 Comtes de Champagne is striking, especially in the way it brings together elements of ripeness and freshness in a hypothetical blend of the 2002 and 2004. Smooth and creamy on the palate, the 2006 is all about texture. There is a real feeling of density and weight in the 2006, qualities I expect to see grow with time in the bottle. All the elements fall into place effortlessly. The 2006 has been nothing short of magnificent both times I have tasted it. Comtes de Champagne remains the single best value (in relative terms) in tête de cuvée Champagne. I suggest buying a case and following it over the next 20-30 years, which is exactly what I intend to do. There is little doubt the 2006 Comtes de Champagne is a magical Champagne in the making.
Rating: 97+

WE 95
Wine Enthusiast

Taittinger's prestige cuvee epitomizes the Chardonnay predilection of this producer. This now-mature bottling is elegant and very stylish. Toast and a soft texture combine with great complexity to reveal a wine that is poised and ready to drink. But with the acidity in the background, it could still age, so drink now and until 2022. Cellar Selection.

WW 95
Wilfred Wong of Wine.com

The 2006 Taittinger Comtes de Champagne is simply stunning. Complex and intricate, the wine exhibits a seamless integration of ripe fruit, dried citrus and savory earth. Though it is drinking pretty well now, another six to ten years would add additional layers of complexity and pleasure. (Tasted: August 26, 2016, San Francisco, CA)

WS 94
Wine Spectator

A vivacious Champagne, with fine integration of the racy acidity and chalky bead, rich mineral character and creamy palate of glazed apricot, ground anise, biscuit and passion fruit flavors. Offers a firm, focused finish. Drink now through 2030.

BH 94
Burghound.com

In much the same fashion as the '06 Rosé this is aromatically quite restrained with notably cool and elegant aromas that speak of citrus, floral, yeast and green apple nuances. The wonderfully refined mouth feel is enhanced by the beautifully fine effervescence that shapes the medium weight flavors that culminate in crisp, intense and gorgeously complex and persistent finish. This is not only a terrific effort but it's an amazingly good 2006 as there are no exotic hints plus it offers exceptionally good verve. While this could certainly be enjoyed now I would be inclined to hold it for at least another 3 years and 5 will probably be the sweet spot.

CG 92
Connoisseurs' Guide

Very rich and toasty with suggestions of soy and roasted Meyer lemons making the early going and supported nicely by chalky and yeasty notes, this wine is fairly expressive and holds little back in its pursuit of a bolder style for Blanc de Blancs. Its mousse is full, foamy and somewhat pushy and is very much in keeping with the direction of the wine, yet the underlying flavor profile claims both richness and expected austerity. Those who seek a lighter version might

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Taittinger

Champagne Taittinger

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Champagne Taittinger, , France - Other regions
Taittinger
Champagne Taittinger was established in 1931 by Pierre Taittinger on the foundations of Forest-Forneaux, itself established in 1734 and the third-oldest wine producing house of Champagne. Taittinger is today proprietor of approximately 600 acres of vines among which are included parcels in the one hundred - percent rated villages of Cramant and Avize in the Cote des Blancs; and Bouzy, Mailly, Ambonnay and Verzenay in the Montagne de Reims. The Taittinger Estate is one of the three most extensive in the Champagne district, and the firm's major holdings in Chardonnay vineyards are the physical expression of the Taittinger philosophy and style.

A large, geographically and climatically diverse island off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. It is also home to red and white table wines that have been steadily increasing in quality and popularity over the past few decades, allowing Italy’s fourth largest wine-producing region to shed its former image as merely a supplier of bulk wine. Certainly, plenty of bulk wine is still made here, but those who look beyond that will find plenty of high-quality wines for every-day drinking as well as bottles from boutique producers who espouse thoughtful vineyard practices (the organic wine movement thrives here). Though most think of the climate here as simply hot and dry, there is some variation on the sun-drenched island, particularly at high elevation on the slopes of Mount Etna.

Although Sicily’s comeback began with clever labels and easily recognizable international varieties, its charm lies in its indigenous grapes. Nero d’Avola is the most widely planted red variety, responsible for full-bodied, berry fruited wines throughout the island. In Cerasuolo di Vittoria, it is blended with the lighter, more floral Frappato to create an elegantly balanced wine. On the volcanic soils of Mount Etna, many noteworthy wines are being produced in every color—whites from Cataratto and Carricante, and rosés from Nerello Mascalese and Nerello Cappuccio. All of these wines share a racy streak of minerality and at their best can bear more than a slight resemblance to their respective Burgundies. Grillo and Inzolia, the grapes of Marsala, are used to produce generally simple, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

Nero d'Avola

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Opulent and fruit-driven with robust tannins, Nero d’Avola is Sicily’s most widely planted red grape variety. Popular throughout Sicily both on its own and in blends, it features alongside Nerello Mascalese, Nerello Cappuccio, and Nocera in full-bodied Faro, and with Frappato in Cerasuolo di Vittoria to produce a light, lively wine.

In the Glass

Nero d’Avola is a bold, powerful wine with relatively high alcohol, moderate acidity, and an affinity for oak. Its flavors and aromas are of dark fruit (like plum, blackberry, and black cherry), peppery spice and sweet cocoa, occasionally accompanied by an earthy or herbal character. Dried fruit flavors are also common due to the hot weather this variety requires to thrive.

Perfect Pairings

Nero d’Avola’s dark, spicy flavors lend it well to richly flavored grilled meat dishes, but can also be a great compliment to simple pizza or pasta.

Sommelier Secret

If you love big, bold wines like Napa Cabernet and Châteauneuf-du-Pape but want to stick to a budget, look no further than Nero d’Avola for a worthy substitute. Even the best examples are often under $20.

YNG297026_2006 Item# 147718

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