The 2013 Le Mesnil from Champagne Salon is a Blanc de Blancs grown is around 19 small plots in Le Mesnil-sur-Oger. Bud break in 2013 was delayed due to a cool spring, August experienced a prolonged heat wave, and nights in September became cool again. The harvest took place on October under cool but sunny conditions, with a yield of 13,000 kg per hectare.
This slow, delayed ripening is reflected in the glass, with vivid acidity giving the wine structure and sur lie aging (the period spent on the yeast cells remaining after fermentation) adding richness.
Michel Fauconnet refers to Cellar Master, Production Manager, and Didier Depond President, while the estate itself is Certified Sustainable.
This wine is best enjoyed between 2025 and 2050. While it can be enjoyed now, to bring out its rich flavors, decanting is recommended it to allow it to breathe or serving it in a large glass.
Robert Parker (97)
2013 is a cool, late-ripening vintage in Champagne, defined by an October harvest in cool but sunny conditions. With a dosage of 5.5 grams per liter, the 2013 Brut Blanc de Blancs Le Mesnil possesses a complex, fruity bouquet mingling aromas of orchard fruit with notions of lemon oil, exotic fruits, spring flowers, almond and hints of menthol and buttery pastry. Full-bodied, rich and dense, with lively acids, it’s more complex and incisive than the 2002 and exhibits similar power to the 2012 at this early stage. Despite what was a challenging growing season for some producers, this is a superb Salon with a long, resonant finish.
James Suckling (97)
Beautiful and expressive nose of waxed lemons, chamomile, hazelnuts, sourdough, mango stones and hints of orange curd. It's linear and laser-sharp, with an elegant balance of minerality and touches of ripe yellow fruit, all held together by lively acidity and tiny bubbles. Sophisticated. Evolves to a dry chalkiness at the end. Long, textured finish.
Jancis Robinson (18.5)
At the moment, disarmingly open and approachable (Didier Depond compares 2013 to 1983 in this respect and expects it to close down in 18–24 months). Subtle biscuit notes on the nose, creamy on the palate with masses of concentration and many layers of texture. Fine mousse with a savoury/salty edge freshening up the finish. Plenty of driving acidity underneath but not at all unbalanced. Clearly a very long future ahead and I suspect it will need to be cellared for at least 5 years if not enjoyed in the first flush of ‘youth’!
Vinous (99)
The 2013 is the most powerful, dense young Salon I have ever tasted. Champagne of mind-bending complexity, the 2013 possesses tremendous mid-palate intensity and power from the very first taste. Lemon confit, dried flowers, mint and a touch of brioche appear first, followed by light tropical accents that add an exotic flair. Imagine the sizzling energy of the 2008 and the persistence of 2004, with more mid-palate richness and riper fruit. Two-thousand thirteen was a cool, late ripening year. Harvest started at the beginning of October under sunny, dry days and cool nights, conditions that have not been seen since then. Readers will find a spectacular, modern Salon endowed with tremendous depth and very little of the youthful austerity that once defined Champagnes from cooler years here. The 5.5 grams per liter of dosage is perfectly judged. In a word: Magnificent.
Decanter (97)
The first impression upon release in September 2023 is of surprisingly open, welcoming fragrance for young Salon; orange cream, floral honey and lemon peel, backed up with delicate browned pastry, milky oyster and nut oil complexity that speaks of the long lees ageing. It is taut rather than austere, with a delicate, even level of flesh on its rigid bones as the classic chalky marine squeeze of Le Mesnil takes hold and propels a long, detailed lemon peel finish. This could prove a classic Salon given considerable patience.
BOW (9)
