Tasting | Champagne Olivier Horiot

Champagne Olivier Horiot Solera

Curry and cumin on the nose, accompanied by slightly oxidative hints of truffle and licorice. On the palate it shows blackberry and subtle blackcurrant as well as lots of nutty notes and orange zest, finishing on exotic spices like curry and cumin. Dense but very balanced texture. Made from all seven historical grape varieties of Champagne. Vinified and aged in oak barrels for one year, further aging in perpetual reserve foudre. No dosage.


Champagne Olivier Horiot Escharère 2008 (part of Contrées edition)

Light and shiny on the nose with medium intensity. Light in texture, with notes of cashew nut, hints of vanilla, and lime sherbet. The vivid acidity and a very long, slightly spicy, peppery finish. 100% Pinot Noir. Five years of aging sur lattes. Part of Contrées edition. No dosage.


Champagne Olivier Horiot Val du Clos 2008 (part of Contrées edition)

Spicy black and earthy nose with hints of allspice, iron, soy sauce, and crushed oyster shells. Impressively mineral on the palate, with notes of grilled toast, lots of grapefruit zest, and a rusty minerality, followed by dried algae. Very dense and compact like a wet argile clump. Allspice, walnut skin, and hints of black licorice bring great depth. 100% Pinot Noir. Five years of aging sur lattes. Part of Contrées edition. No dosage.



Written by

Stefanie is the founder and chief editor of CUVÉE Magazine. Epicurean at heart and wine professional in life, she writes about all things wine and food that pamper her palate. Living in Champagne and holding the Champagne Master Level Certificate as well as WSET certificates, she can't stop discovering new bottles and the stories behind the labels.

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