Jacques Selosse Blanc de Blancs Extra Brut Millesime 2005 (750ML)

98 JS / 96 VM / 95 WA

From a duo of Avize Grand Cru parcels, this has a stunning sense of purity about it and is truly driven by terroir with gentle complexity to the élevage. The lemon, grapefruit, and yellow-nectarine fruits are prevalent and pure on both the nose and palate, while other aromas come along in the chalky, lightly spicy zone. The palate has flawless build and drive and the acidity is assertive but wrapped in concentrated citrus flavors and underpinned with fine, smooth phenolics. Fruit flavors run super deep into the finish, which is wrapped in a smooth build of warm, toasted hazelnuts and super-pure chalky notes. This is brilliant now, but age it through to 2025 to enhance the savory richer side of this superb Champagne. - James Suckling

Once again, Selosse's 2005 Extra-Brut Grand Cru Millesime stakes its claim as one of the best wines in a very challenging vintage. In 2005, the Millesime is a bit fresher and less oxidative than Selosse's vintage Champagnes often are, most notably the 2002 and 2003. Interestingly, both the 2002 and 2003 were done with no SO2 because the fruit was perfect at harvest, but disease pressure was an issue in 2005 and Anselme Selosse decided to protect the fruit with a bit of SO2 at crush. Elements of floral lift play off the wine's natural power nicely. The Millesime is a blend of fruit from Chantereines and Mont de Cramant. Dosage is 1.4 grams per liter. - Antonio Galloni - Vinous Media

Selosse's 2005 Grand Cru Extra Brut Millésime displays a golden-yellow color followed by a very intense yet super pure and terroir-driven bouquet with rich, beautifully evolved ripe fruit aromas along with chalky and iodine notes. Likewise, the palate features richness and intensity combined with iodine purity and terrible freshness (dosage: 1.3 grams per liter). This lovely, oxidative 2005 reveals tremendous finesse and elegance and finishes with great intensity, length and complexity. Very fine mousse. Tasted twice, at the domaine in Avize and during the Trait d'Union tasting, both in April 2018. - Stephan Reinhardt, Wine Advocate