NV Pierre Peters Reserve Oubliee Blanc de Blancs Grand Cru

97 Points - James Suckling, JamesSuckling.com

“A smooth, vinous mousse carries complex layers of wet chalk, wilted rose petal and candied citrus. Full-bodied and seamless, with marzipan, salted butter and roasted lemon, accented by a subtle iodine note. Based on the 2019 vintage and blended with 50% reserve wines dating back to 1988. Drink now.”

95 Points - Tom Hewson, Decanter

“With the most recent addition from the 2017 vintage (a vintage of generally fine quality in the Cote des Blancs, at least), this is a top notch release of this under-the-radar gem. Full of the density and complexity of sourdough toast and dried citrus, melding seamlessly into clementine, and fresh nut through a beautifully settled mousse and fine, tapering length. It's a blanc de blancs capturing a formidable sense of both energy and depth.”

94 Points - Antonio Galloni, Vinous

“The NV Brut Reserve Oubliee (base 2017) currently shows a bit more freshness and verve than the 2016 base tasted alongside it, which could be a reflection of the base vintages and/or disgorgement dates. In any event, I would prefer to cellar this for at least a year. Bright citrus, white flowers, crushed rocks and bright saline notes confer energy. The 2017 is a wine for readers who enjoy tense Champagnes. I especially admire how the wine opens with time in the glass. It's a beguiling Champagne to be sure. As a reminder, the Reserve Oubliee is a selection of Cuvee de Reserve that spends an extra year on its lees and is aged on cork. Disgorged: October 2022. Dosage is 4 grams per liter.”

93 Points - Kristaps Karklins, Wine Advocate

“Disgorged in March 2024 with four grams per liter dosage, based on the 2018 vintage (50%) and complemented by a perpetual reserve component that dates back to 1988, the NV Brut Blanc de Blancs Grand Cru Reserve Oubliee goes through partial malolactic fermentation (as the rest of Peters wines) and is matured for about 18 months in a variety of vessels: large wooden casks, stainless steel tanks and concrete (roughly one-third each) before aging under cork in the bottle. Peters observes, and the wine confirms, that long aging on the lees contributes to an aromatic range of complexity that evokes associations of maturation in barrels. Opening in the glass to reveal notes of baked bread, toasted nuts, vanilla pod and dried fruit, it is harmonious and enveloping, laden with vibrant acidity and marked by lip-puckering salinity. It's a perfect blanc de blancs for enjoying now, while laying down Les Chetillons in the cellar.”