Henri Goutorbe Special Club Grand Cru Brut Millesime 2015

Henri Goutorbe Special Club Grand Cru Brut Millesime 2015

Henri Goutorbe Special Club Grand Cru Brut Millesime 2015

Regular price $129.99
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94 pts Vinous (Galloni)
Drinking Window 2025 - 2032
The 2015 Special Club is a very pretty, expressive wine that captures the essence of Aÿ in a ten-year-old Champagne. Kirsch, cinnamon, dried flowers, ginger, citrus confit and marzipan all caress the palate. Readers looking for a Champagne that has been gently shaped by the passage of time will find that here. The deceptively long, understated finish is a thing of beauty. This is one of the finest Champagnes I have tasted from Goutorbe in some time. Disgorged: October 2024. - By Antonio Galloni, April 2025

Village: Aÿ Grand Cru, Vallée de la Marne
Classification: Grand Cru; Special Club
Blend: 70% Pinot Noir, 30% Chardonnay
Vineyard sources: Estate-owned, principally south-facing vineyards in Aÿ
Fermentation: Temperature-controlled tanks
Malolactic fermentation: Completed
Lees aging: Approximately 9 years
Dosage: 8 g/L
Style: Brut
Alcohol: 12%abv
Suggested drinking window: Now–2034

Our Take

The 2015 Henri Goutorbe Special Club is a beautifully mature, Pinot Noir-driven Champagne that captures the generosity and depth of Aÿ. The nose is expressive and layered, with red apple, poached pear, baked apricot and citrus confit joined by brioche, roasted hazelnut, marzipan and warm spice. Nearly nine years on the lees has softened the mousse and added richness, but the wine still retains enough freshness and mineral structure to remain balanced.

This is more vinous than aperitif-like—a Champagne with the depth and breadth to carry an entire meal. The palate is creamy and expansive, showing ripe orchard fruit, cherry, toasted pastry, cinnamon and ginger before finishing with a subtle savory and citrusy edge. It is drinking beautifully now, with the fruit, lees character and bottle maturity beginning to come together seamlessly, but it should continue to develop additional nutty and tertiary complexity over the next five to eight years.


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