Philipponnat Extra Brut Blanc de Noirs Champagne 2015

92 points Antonio Galloni (Vinous): "The 2015 Extra-Brut Blanc de Noirs is bright and full of energy. Plum, pear, dried flowers, mint and dried savory herbs are very nicely delineated. Tasted next to the 2016, the 2015 comes across as a bit more cool and linear, with stronger mineral, floral and savory inflections. It, too, is very nicely done. Dosage is 4.5 grams per liter. Disgorged: February, 2022. Drink: 2022-2027. (May 2022)"

92 points Allen Meadows (Burghound): "(100% pinot noir, disgorged June 2021, 4.5 g/L). There are touches of both petrol and toasty yeast to the white orchard fruit, citrus and soft spice wisps. The full-bodied and impressively complex flavors are shaped by a firm and generous if not especially refined effervescence on the dry, clean and sneaky long finish. This is a full-on champagne that is already drinking well though I underscore that it could easily be held for 3 to 5 years for those who might wish to see more depth develop. Drink: now+. (Apr 2022)"

92 points CellarTracker.com community score.

91 points Tom Hewson (TimAtkin.com): "100% Pinot Noir from Äy, Mareuil-sur-Äy, Vertus, Mailly and Avenay. The signature of the year is here with a touch of vegetality, the fruit vivid and expressive with rhubarb, dried orange peel and dried red apple. There is some real intensity and a measured, integrated phenolic presence, wrapped around a creamy nougat weight. (Dec 2022)"

Producer notes: "An outstanding demonstration of Philipponnat’s consummate expertise in blending and vinifying Pinot Noir. First press juice from exclusively Premier and Grand Cru plots. 100% Pinot Noir from the Montagne de Reims and our vineyards in Mareuil-sur-Ay and Avenay-Val-d’Or. Vinification: Vinified using traditional methods to avoid premature oxidation. Partial malolactic fermentation for the wines in vats and vinification without malolactic fermentation for the wines in wooden barrels. Extra brut dosage (4.25 g/litre) to maintain a balance between freshness and vinosity without masking the wine’s character and purity. Aging: Aged for five to seven years to develop maximum complexity and to highlight the secondary and tertiary aromas which are the hallmark of extended aging on lees. Tasting Notes: Bright, pink gold in colour, with persistent and generous froth. Nose: Luscious and fruit-driven with notes of pastry with fresh pear, almond and cinnamon. Mouth: The palate is creamy and round with notes of praline, caramel and apricot jam. The finish is fresh with spicy hints of cinnamon and clove. A sunny wine, very representative of the year."