2003 Chandon Vintage Brut - Museum Release

This is an example that’s ageing very gracefully
While few non-vintage sparkling wines are destined to be longlived, good vintage methode champenoise will age like a good table wine. The colour deepens, while the delicacy, freshness and vitality associated with its youth transforms slowly into a wine of increased complexity and richness. The flavour profile that develops will vary depending on the blend. Pinot noir, for example, typically yields toasty aromas of roasted almonds, cocoa beans or even game. Chardonnay on the other hand tends to express nutty flavours along with brioche, pastry and honey notes. The 2003 Chandon release is a blend of 49% Chardonnay, 46% Pinot Noir and 5% Pinot Meunier and has spent approximately 30 months ageing on yeast lees before being disgorged in March 2006. With time, Chandon's flagship wine delivers a whole new experience                                    
Tasting Note:
The wine pours very well with excellent white, creamy mousse showing impressive hold. Pale straw gold base colour with exceptionally fine and persistent bead. Aromas of yeast lees, baked bread, biscuit and toast with just a hint of honeycomb as an end note. The palate displays a creamy texture with flavours of yeast lees, baked bread and brioche followed by some toasty end notes. Excellent length with clean crisp dry finish and long aftertaste of lees, toast, biscuit and a hint of hazelnut.
Drink now or cellar a further 2-3 years (2010-2013)
12.5% Alc Retasted 08/10/2008:
This wine is composed of the classic Champagne grape varieties of Chardonnay, Pinot Noir and Pinot Meunier. Moderate creamy head with fine bead and moderate persistence. Bright deep straw colour base wine. The nose displays the characteristics of bottle age, with a top note of yeast lees followed by biscuit, hazelnut and just a hint of honeycomb. Creamy palate texture, with excellent mouthfeel. Clean acid finish. Aftertaste of yeast lees and biscuit.
Cellar 2-3 years (2010-2011)
Alc/Vol: 12.5%
95 points First Tasted, October 2006:
The mousse is impressive with good head. Fine, persistent bead. The base wine is deep straw coloured with straw hue. Aroma of yeast lees, toast and biscuit, followed by a hint of cashew and smoke. Generous, creamy palate, with flavours of light toast, followed by a touch of sherbet and cashew. Excellent length and persistence. Clean finish. Aftertaste of toast and yeast lees.
Cellar 3-4 years (2009-2010)
Alc/Vol: 12.5%
95points Other Reviews....
Fragrant aromas of fresh citrus and brioche lead into a gently nutty/creamy palate with citrus and melon fruit; perfect balance and length.
Drink 2008.
95 points.
James Halliday - The Australian Wine Companion, Sept 2006