2009 Louise Brison Brut Champagne

Staff Reviews

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David Othenin-Girard

David Othenin-Girard

The newest staff favorite is consistently providing some of the absolute BEST values we've seen in bubbles to date. Ultra open and expressive, but with the chops to develop nicely over the next several years. What I really love about this stuff is the balance between creamy fruit (sherbets & creamsicles) and nutty richness (hazelnuts and walnuts). Absolutely transfixed by the combo. And that price! Wow.

SB

Scott Beckerley

Scott Beckerley

This new (to us) small estate producer had a HUGE success here with their 2008 vintage. The 2009 vintage release is of a similar quality but, with higher acidity. It has bracing acidity and chalkiness on the finish, which, for me, is a good thing. This is due to a much lower dosage than the 2008. Where the 2008 showed rich, golden apple fruit, this release shows white stone fruits and peach. This is a solid effort and a very pleasing release.

Notes

If you liked the 2008, you are going to love the 2009 from Brison! This Champagne is composed of half Chardonnay, entirely barrel fermented, and half Pinot Noir that was fermented in two-thirds stainless and one-third barrel. This Champagne has perfect texture, medium body and a spectacular bead of compact streamers. It has aromas and flavors of cream, nuts and white fruit, and a very detailed, mineral-driven finish. It finishes quite dry, but I would never guess how little sugar has been added—only three grams per liter! The warm, ripe 2009 vintage had all of the sugar that the wine needed, naturally! (Gary Westby, K&L Champagne Buyer)