Pierre Peters Brut Blanc de Blancs Cuvée de Réserve

Wine Spectator 91 points - Fresh and floral, with dogwood and spring blossom accents, this mouthwatering blanc de blancs offers a lively bead, carrying flavors of white cherry, fresh ginger, slivered almond and yellow plum.

Vinous 90 points - A precise, crystalline wine, the NV Brut Cuvee de Reserve is the perfect wine with which to explore the Peters Champagnes. Lemon peel white, flowers and slate are super-expressive throughout in a Champagne that impresses with its finely-sculpted personality and energy. The Cuvee de Reserve is quite powerful, but never heavy. Slightly tropical overtones add the final shades of nuance. The current release is based on 2012, with 50% reserve wines dating back to 1988. The Cuvee de Reserve draws on fruit sources outside Mesnil. It remains one of the best values in artisan Champagne. Dosage is 6 grams/liter.

eRobertParker.com 91 points - I tasted several of the wines reviewed below both in June and September and have amalgamated those notes, mentioning any instances where ”the same” wine was tasted from more than one disgorgement. Peters’ 2010-dominated NV Brut Blanc de Blancs Cuvee de Reserve Disg. 3/2013 - representing the cuvee that makes up more than 60% of his annual production - features juicy apple and white peach, lime and honeydew tinged with the piquancy of their pip and pit; wreathed in gentian and hyacinth; and supplemented by yeast autolysis that shades into notes of roasted peanut and toasted almond. Silken-textured and expansive, yet buoyant and refreshing, this finishes with a predictable underlying sense of oyster shell chalkiness and saliva-liberating salinity as well as a hint of iodine. Bottles from this disgorgement ought to merit attention for several years (symptomatically, a half bottle consumed this August proved more expressive than 750s tasted before and after); as will also, naturally, later disgorgements of this same cuvee. (A January disgorgement was consistently excellent, with perhaps a trace more salinity to its finish and slightly more polish, though I tasted each of them almost exactly six months after disgorgement.)