2010 Clos Lanson
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Tasting notes
Only 4628 bottles of the 2010 Champagne Clos Lanson Extra Brut were produced in the 2010 vintage, but it was of high quality. Fermented in barrels with some malo and some without malo, with short aging in oak barrels, it spent 14 years in bottle before being disgorged in July 2023, with 3 grams dosage. The palate is generous and rounded, with full body and a silky, oily texture, gently framed by oak. The wine showcases toasted pastry, poached pear, preserved citrus, fresh hazelnut, and hints of quince and tropical fruit, all complemented by a floral bouquet. It’s a supple, elegant vintage that remains fresh and is not overly acidic, but it should develop excellently over the coming 15 or more years.
Critic scores
Average Score
Jancis Robinson MW
Jane Anson, Inside Bordeaux
More reviews and scores
Full bottle all of 1,680 g. From the famous one-hectare clos of Chardonnay in the middle of Reims. Base wine fermented in Argonne oak, blended and then aged for 12 years in bottle. No malo, in Lanson's traditional style. Disgorged July 2023. Dosage 3 g/l. Incredibly feather-light with almost vegetal, lifted aromas rather than aggressive autolysis. Razor-sharp with some mineral character and then it broadens out on the finish. A good aperitif champagne. Still very youthful and tight. (JR)
Vinified and matured in barrels (with no malolactic fermentation), the 2010 Blanc de Blancs Clos Lanson is showing well today, revealing a complex, deep bouquet of ripe orchard fruits, white peach, lime, brioche, spices, beeswax and honey. Medium to full-bodied, vinous and enrobing, it's charming and perfectly balanced, with a delicate, fleshy core of fruit and a pinpoint mousse. After 12 years sur lattes, it was disgorged with three grams per liter dosage.
Light on its feet but with plenty of weight through the mid palate, this is strikingly expressive. Pale honeyed straw, still delicate and finessed but moving beyond the translucence of a young Champagne, gathering depth at almost 15 years old with hints of brioche, grilled vanilla bean, gentle smoke, elderflower, citrus and crushed biscuit. The grapes are vinified in oak barrels from the Argonne forest during few months, no malolactic fermentation. Hervé Dantan chef de cave, Emmanuel Gantet director. 3g/l dosage.