2005 Pierre Moncuit Blanc de Blancs Brut Champagne
Robert Parker's Wine Advocate
Piquant toasted nuts and zesty grapefruit and orange rinds inflect a juicy matrix of apple and pineapple in Moncuit’s 2005 Brut Blanc de Blancs, with that nuttiness segueing into a mouthwateringly maritime amalgam of chalk, kelp and sweet-saline savor of Dungeness crab. Richly textured yet buoyant, and with subtle tartness and generous juiciness deployed to render each sip both invigorating and demanding of the next, this is certainly a great success for its vintage. That having been noted, I would plan on monitoring bottles carefully if I were going to hold any for more than another year, because after this beauty had sat open overnight, there emerged a faint aura of potato such as has come to be associated with the unfortunate turn taken by so many 2005s on their way to disgorgement.
Stephen Tanzer's International Wine Cellar
Light gold. High-pitched, mineral-driven scents of candied citrus fruits, quinine, jasmine and buttered toast, with a subtle anise quality building with air. Tightly focused and linear on entry, then richer in the mid-palate, offering spicy poached pear and lemon curd flavors and a touch of fresh fig. Shows plenty of nerve on the finish, which clings with strong, gently toasty tenacity.