85

Prieur 2002 Grand Prieur Millésimé Brut

Champagne Blend (Champagne)

Bright yellow in color, with tiny bubbles furtively dashing up from the glass’s stem, this wine smells like classic Chardonnay that has seen malolactic fermentation buttery and a hint of new wood toasty and vanilla-like. The body is full, verging on heavy, and this effect isn’t relieved by the disjointed, choppy acidity at the back of the palate. Though fine for many drinkers, this likely won’t appeal to more sophisticated sippers unless they’re in a pinch. Fast to finish and straightforward in flavor—save a nice floral hint on the palate—this is best appreciated sooner rather than later. Enjoy by 2016.

85

Prieur 2002 Grand Prieur Millésimé Brut

Champagne Blend (Champagne)

Bright yellow in color, with tiny bubbles furtively dashing up from the glass’s stem, this wine smells like classic Chardonnay that has seen malolactic fermentation buttery and a hint of new wood toasty and vanilla-like. The body is full, verging on heavy, and this effect isn’t relieved by the disjointed, choppy acidity at the back of the palate. Though fine for many drinkers, this likely won’t appeal to more sophisticated sippers unless they’re in a pinch. Fast to finish and straightforward in flavor—save a nice floral hint on the palate—this is best appreciated sooner rather than later. Enjoy by 2016.

85

Prieur 2002 Grand Prieur Millésimé Brut

Champagne Blend (Champagne)

Bright yellow in color, with tiny bubbles furtively dashing up from the glass’s stem, this wine smells like classic Chardonnay that has seen malolactic fermentation buttery and a hint of new wood toasty and vanilla-like. The body is full, verging on heavy, and this effect isn’t relieved by the disjointed, choppy acidity at the back of the palate. Though fine for many drinkers, this likely won’t appeal to more sophisticated sippers unless they’re in a pinch. Fast to finish and straightforward in flavor—save a nice floral hint on the palate—this is best appreciated sooner rather than later. Enjoy by 2016.