I am very early on in my attempts to learn more about champagne and explore beyond the big houses. I'm also trying to learn to taste wine and describe what I am tasting, but again, very new to all of this.
Last night, I tried the Egly Ouriet Brut Grand Cru (on lees for 48 months, disgorged July 2019), which had come highly rated both online and from my wine shop. I was surprised to find that it had almost overwhelming notes of green apple -- it almost tasted like apple cider. After warming it up a bit and pouring into a wider glass, I did get a bit of the breadiness I am used to in champagne, and some faint citrussy / grassy notes -- but still, really predominant green apple. Very different from some of the tasting notes I had seen online.
As I said, I am new to champagne and don't really know how to taste. Is this something you would expect from a wine like this that hasn't aged in a cellar (I think I bought around this time last year, and have heard these wines are best with age)? Does the apple / fruitiness have to do with the wine being primarily pinot noir, or is this something more common from a grower champagne for one reason or another? If you've tried this wine, did you have a similar experience, or do I maybe just need to refine my palette when tasting?
[Photo not mine]
For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
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