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$ to

Philipponnat Brut Champagne Clos des Goisses 2006

France - Champagne

$ 149.95


List  $250.00

In stock, 12+ available
JG 95
WS 94

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95 points John Gilman (View From the Cellar): "The 2006 Clos des Goisses has just been released into the market and is quite a classic vintage of this great vineyard, with a cépages of sixty-five percent pinot noir and thirty-five percent chardonnay. After eight years aging sur latte, this is still a youngster by the long-distance standards of Clos des Goisses, but the wine is showing lovely accessibility out of the blocks and this may be one vintage here that is hard to keep one’s hands off of bottles in their relative youth. The outstanding bouquet offers up a ripe and very precise bouquet of pear, hazelnut, gentle smokiness, beautiful limestone minerality, gentle leesiness and a topnote of dried flowers. On the palate the wine is deep, full-bodied, crisp and rock solid at the core, with very refined mousse, excellent focus and balance, impressive nascent complexity and a very long, minerally and intensely flavored finish. This is still quite primary in terms of its development, but it is not overtly steely and dominated by its girdle of acidity out of the blocks and is really very, very easy to drink for such a young Clos des Goisses. Needless to say, it will be even better ten to thirty years down the road. 2016-2015. (3/15/16)"

94 points Wine Spectator: "[$250 list] Floral and ripe apricot notes ride the creamy bead of this elegant Champagne, accented by hints of black currant, pastry and candied kumquat. Bright and lively, with a hint of smoky mineral lingering on the finish. Disgorged in May 2015. Drink now through 2026. 1,500 cases made. (12/15/15)"

*** Peter Liem ( "While many 2006s thrive on a certain richness and power, the Clos des Goisses is unusually subtle, showing an ample build yet feeling detailed, poised and exceptionally light on its feet. It’s anchored by savory, saline notes of chalk that increase in intensity on the finish, and both fruit and mineral flavors persist with outstanding length and complexity. Last tasted: 11/15."