The 2009 Clos des Goisses has been very tight in two recent tastings, which is probably a very good thing for its long-term prospects, but less so for readers seeking the immediacy that is common in so many 2009 Champagnes. White flowers, orchard fruit, mint white pepper and citrus peel add to the wine’s bright profile. Readers should plan on being extremely patient, as the 2009 Goisses does not show much, if any, early appeal, even if the density and textural persistence of the great years are both there. The 2009 is 61% Pinot Noir and 39% Chardonnay. Dosage is 4.5 grams per liter. Disgorged: March, 2018.
|Score: 96+||Antonio Galloni, vinous.com, July 2019|
The 2009 Clos des Goisses, tasted from a trial disgorgement, is more than a worthy follow up to the stunning 2008. Bright, focused and powerful, with terrific freshness for the year, the 2009 is pure sensuality. To be sure, there is plenty of vintage 2009 radiance to the citrus, orchard fruit and pastry flavors, but the blocked-malo style helps the wine retain plenty of verve. The 2009 is 61% Pinot Noir and 39% Chardonnay, with no malolactic fermentation. Charles Philipponnat chose to scale down the number of lots fermented in oak to 37% in order to temper some of the natural richness of the year. He seems to have succeeded, as the 2009 retains terrific vibrancy.
|Score: 94/96||Antonio Galloni, vinous.com, July 2018|
Made from a blend of 61% Pinot Noir and 39% Chardonnay, the 2009 Clos des Goisses is vinified in 37% wooden barrels before extended lees ageing in bottle and a light dosage of 4.25/gl. Less than 20,000 bottles were made. This is without doubt one of the best 2009 Champagnes we have tasted, tempering the ripeness of the vintage through less oak and blocked malolactic fermentation. The result is a bright, nose of lemon and white stone fruit that is layered with the bready, honeyed complexity from the lees ageing. The palate is pure in citrus fruit, with an open and creamy mousse that adds a savoury, nutty harmony to the riper citrus and white strawberry notes. Through the mid palate refreshing acidity tightens the fruit core and gives real mineral precision to the wine. This wine is already open and delicious, but the fresh acidity and length of brioche and fresh hazelnut on the finish denotes the potential to age for a decade or more.
|Score: 18||Farr Vintners, Farr Tasting, September 2018|
69% Pinot Noir nd 31% Chardonnay. Disgorged March 2018. 4.5g/l. Definitely not austere. No malo. Really quite rich. Some real development on the nose! Really rich and pungent on the palate. The opposite of mouthwash! Some meat extract notes on the nose, Tight tiny bead and very dry, slightly bruised apple finish. Definitely a food champagne... A bit less barrel fermentation than usual - just 37% - presumably because of the richness of the vintage. Very long and reverberant. There is definitely richness here and I could imaging this standing up to a wide range of meat dishes. Creamy morel sauce with guinea fowl. 19,000 bottles made. Rich but not sweet.
|Score: 18||Jancis Robinson MW, JancisRobinson.com, September 2018|
The 2009 Clos des Goisses Extra-Brut is composed of two-thirds Pinot Noir and one-third Chardonnay. This is a big and powerful vintage with a savory character and dark red fruit (black cherries, raspberries), floral (elderflowers), yeasty, white chocolate and delicate citrus notes on the deep, spicy, very pure and mineral nose. On the palate, this is a complex, highly elegant, finessed and balanced Clos that Charles compares with 1998 in terms of flavors, depth and structure. The 2009 is super delicate right now and is already drinking beautifully, but the it will even improve and receive new dimensions with bottle age. Disgorged in March 2018. Tasted April 2018.
|Score: 94+||Stephan Reinhardt, Wine Advocate (237), June 2018|