Henri Goutorbe Special Club 2008
Ripe apple and ripe citrus mark this wine, with light oxidative tones of maturity alongside them and a clear autolytic character running through.

Champagne · Journal
·Week 45
A curated archive of Champagne — the chalk, the vines and the stories between.
By Magnus Egerdahl Nørsett — curator of the archive
Read this week's story →Ripe apple and ripe citrus mark this wine, with light oxidative tones of maturity alongside them and a clear autolytic character running through.
En kompleks nese som gir søte bakte sitroner, søt bakst, varme krydder fra lagring og gjær.
The nose is complex and rich, marked by wonderful maturity. Toasted brioche, mushrooms fried in butter, browned butter, notes of ripe apples, baked citrus, vanilla and a light touch of broth.
23 October 2026
Champagne Salon
A complex nose with smoky minerality, white flowers, citrus peel, summer rain, white pears and green apples.

A glass before dinner is one of life's great pleasures. But it's also where most people stop — and there is almost nothing Champagne can't be drunk with.

Champagne can now be bottled above 13% for the first time. Don't expect 15% wines from 2026, but the fact that the line had to move at all says a lot about this summer.

His Majesty King Harald V died this morning, aged 89. A tasting note for Mailly Grand Cru Les Échansons 2015 — the cuvée named after the officer who looked after the king's glass.

Roederer holds back a slice of every Cristal vintage for another decade before letting it go. Four magnums in Reims, and what all that waiting actually does.
The character of every harvest since 1970, and the exceptional years before it.
Sunday Letter · Week 44
A week of reflection, archive work and plans for next year's trip.
Read the letter →

Learn Champagne
Tastings & events
18 November 2026
Krug: Seven Vintages and Two Clos
Champagne Specialist
Champagne specialist, managing director of Beverage Academy Norway and former Wine Director at Restaurant Maaemo — documenting the region one glass and one story at a time.
About the curator →