Is it really the next good vintage?

For some reason (not, I hope, being paranoid schizophrenic) I have come to the conclusion that 2002 is going to be the next proper Champagne vintage after 1996. I didn’t like the 1997s, the 1998s didn’t do it for me (even Pol!) and whilst Bolly 1999 was reasonably good it was hardly a thrill. So what caused this idea? I am not sure, I am yet to have a 2002 Champagne until about… now!

Champagne Blanc de Blancs Premier Cru ‘Fleuron’ 2002, Pierre Gimonnet

Quite a nice nose of ripe fruit, but it is not particularly sophisticated or thrilling. I suppose there is a nice stoniness to the fruit on the nose. The palate has some good fruit, but is a bit harsh and rough. It is freaking acidic too and really quite short and light. This is merely a reasonable drink, it by no means justifies my faith in the vintage. Whilst not sub-interested I have to say I don’t really like it very much. Bums.

The quantity of Gaviscon I’ve had to neck to deal with the pain caused by this wine is quite amazing.

  • David Strange

    What in the name of arse am I going to do with the other bottle of this stomach-burner that I foolishly purchased? Anyone like pain?

  • Peter

    I can cope with acidity, but your note didn’t inspire me to want to drink this. Sounds like a suitable gift for someone you don’t like all that much.

  • ed

    Unwise to judge a great vintage by a less than top drawer producer at this stage perhaps. Then again, even the mighty pol 96 was not much fun until a year or so again. And if you don’t like acidity then I suggest champagne is no longer a good idea.

  • David Strange

    I love acidity, German wine and all, but this was just utterly bonkers. It really hurt.

  • Jeremy

    I know the bit about the objective reality and all, but could it be that you have an especially sensitive stomach at this stage? After all, all Champagne is bitchingly acidic and you’ve drunk many 96s that were more acidic than this one. I’ve just returned from Champagne, notes to follow by email and it is just unescapable in that region. And their acidities tend to be higher than that of german rieslings. Also, Gaviscon is not great for deeling with stomach acid, providing only temporary relief but encouraging your stomach to produce extra acid on the longer term.

    Congratulations on being out of the bin! Be nice to you.

  • Jeremy

    And what would be so wrong with aging the other bottle? You’ve occasionally rushed into judgements and, dare I say it, been wrong about the long term potential.

  • David Strange

    Yes, I will age it. “This is not a wine for drinking, it is a wine for laying down and avoiding.”

    Honestly, this really was one of the most crazily acidic wines I have tried, even Daniel was moved to Gaviscon.

    I am well aware Gaviscon is not a long-term solution; for that I take Esomeprazole which is quite, quite brilliant. But when something is causing me that much pain the Gaviscon does come out.

    I await Champagne notes with interest. Want to make a guest post?