The Lamont’s Annual Champagne Brunch
17 NV Champagnes with the critically acclaimed, Tyson Stelzer
The Champagne Houses
Billecart-Salmon | Bollinger | Charles Heidsieck | Delamotte | Egly-Ouriet | Jacquesson | Krug
Louis Roederer | Pascal Agrapart | Pierre Peters | Pol Roger | Penfolds | Vilmart
Sunday November 16th
Hosted by multi-award-winning wine writer, television host, producer, author and Champagne Master - Tyson Stelzer.
The Brunch: 11am-1.30pm, 17 Champagnes with 4 Courses | $245.00 - Sold Out
Tyson Stelzer
Tyson Stelzer is a multi-award-winning wine writer, television host and producer, author of 18 wine books, international keynote speaker and wine show chairman and judge. He was named The International Wine & Spirit Communicator of the Year 2015 (in the International Wine & Spirit Competition), the Australian Wine Communicator of the Year 2015 and 2013 (The Wine Communicators of Australia) and The International Champagne Writer of the Year 2011 (in The Louis Roederer International Wine Writers’ Awards).
In 2021 he was named the Most Influential Opinion Maker in the annual power list of Who’s Who in Australia by Meininger’s Wine Business International (Germany)
As a television presenter, Tyson is the host and producer of the People of the Vines series. He is the author of six editions of The Champagne Guide, a regular columnist for many magazines, and a contributor to Jancis Robinson’s The Oxford Companion to Wine.
As an international speaker, Tyson has presented at wine events across Australia, France, Italy, Austria, Greece, Montenegro, the US, UK, Japan, Hong Kong, South Africa and New Zealand . He is a regular judge and chairman at wine shows throughout Australia and is a co-creator with UK wine writer Matthew Jukes of The Great Australian Red Competition and The Great New Zealand Pinot Noir Classification. Tyson is a tutor at the Len Evens Tutorial, considered to be the most exclusive wine school in the world. He is the creator and host of The Champagne Tour, the Advanced Champagne Certificate and of Taste Champagne, the biggest global champagne showcase, with events across Australia, the UK and Hong Kong.
Tyson is the founder and director of Teen Rescue Foundation, a charity to actively discourage and reduce harmful alcohol use and its consequences among under-age teens. He has raised more than $468,000 for charities through his philanthropic initiatives over the past decade.
He is a winner of the Best French Wine Book in Australia 2020 and 2014, Best Digital Wine Book in Australia 2017, Digital Wine Communicator of the Year 2015, Best Wine Book of the Year 2014, Best Trade or Technical Writer of the Year 2013 and the Award for Best Food and Wine Writing 2008.
The Critics on Tyson Stelzer
Tyson Stelzer’s status as a wine writer and author continues to soar.
James Halliday
Stelzer is a persuasive new voice… the new kid on the block with a very bright future.
World of Fine Wine, UK
Tyson Stelzer is one of Australia’s youngest, most serious and greatest wine writers.
John Jens Lamont’s Wine Store, Perth
Stelzer continues to baffle world-leading wine reviewers and writers with his depth of knowledge and exceptional palate.
Dan Murphy’s
Of the new generation of Champagne specialists, Tyson Stelzer is certainly one of the most interesting.
Decanter Magazine, UK
Stelzer has been in the game just 15 years but he could well be the next James Halliday, such is his intellect, organisation and communication skills, work ethic, humility and above all his palate.
Wine Business Magazine
The Champagnes and Menu (TBC)
NV Penfolds Champagne Cuvee Brut
Opulent, rich, giving, generous and showy style. As such, it fits very comfortably in Penfolds’ bill. It does, by extension, make it quite delicious, too. Tailor-made, clean-cut and buttoned-up but with fancy ruffles. Hazelnut and orange tart with candied citrus peel, aromatic papaya and a suggestion of fresh coffee bean. Filled with almond cream, spiked with ripe acidity and pearly mousse, round in mouth yet driving energetically to a pleasing finale. You will enjoy this Australian suit of flavour sewn up by the French, of that I’m sure.
94 points - Kasia Sobiesiak, The Wine Front
NV Pierre Peters Cuvee de Reserve Brut
Rodolphe Péters' extraordinary perpetual reserve of grand cru Chardonnay makes up 50% of this blend, coming into its own with the crispy, energetic, if rather uneven, 2021 base vintage as the other half. A beautiful toasted almond, fresh lemon syrup and floral honey nose flows into a palate where fruit and ageing characters meet in perfect harmony. There's all the follow-through and narrow, brisk energy of the Côte des Blancs here, chalky and tense, yet it melts into deeper notions of nut oil and sourdough bread with a silky, flowing mousse. Perfectly pitched.
93 Points - Tom Hewson, Decanter
NV Vilmart Grand Reserve
A pristine Grande Reserve that captures the concentration and tension of Vilmart with grand precision. There is wonderful depth of lemon, grapefruit, apple and white peach, accented with fig, even a hint of fennel. Age delivers subtle spice and brioche. The interplay between chalk minerality, malic acidity and gentle phenolic depth is fantastic, defining a classic Vilmart and signature northern Montagne de Reims.
93 Points - Tyson Stelzer
NV Jacquesson ‘Cuvée No. 748' 2020 Base
Jacquesson's NV Extra-Brut Cuvée No. 748 (base 2020), the 20th anniversary of this bottling, is gorgeous. Dried pear, crushed flowers, mint, chamomile and spice all grace the palate. The No. 748 is not quite as austere as some recent releases in this series, which means it will drink quite well right out of the gate. Floral notes lift the finish, adding precision and energy. The No. 748 is one of the most elegant and refined editions of this wine I can remember tasting. Dosage is 2 grams per liter. Disgorged: August 2024.
93 Points - Antonio Galloni, Vinous
1st course
Delamotte Blanc de Blancs NV
This is always an excellent blanc de blancs, with sliced apple, lemon and other citrus fruit, as well as mineral and chalk. It's medium-bodied with lovely density and a fine, creamy texture. Energetic and translucent. 4 years on the yeast and 100% grand cru. Drink or hold.
94 Points - James Suckling
Charles Heidsieck Blanc de Blancs NV
This is a delicious blanc de blancs that has aromas and flavors of pie crust, poached pears, hazelnuts, toast and spices. It’s silky and rounded on the palate with very soft bubbles. Expressive and long. Drink now.
94 Points - Claire Nesbitt, James Suckling
Billecart-Salmon Blanc de Blancs NV
The levels of minerality and mouth filling texture crank up a notch here, elongating and drawing the wine out with lingering persistence. A wine of tremendous, coiled-up energy, in a finely-honed style built around beautifully structured chardonnay blended from across the Côtes des Blancs – no mean feat, with four-fifths of the blend from the lesser 2005 vintage. White flowers, white fruits and lemon citrus are all present here, with almond notes on the finish. Partial malolactic fermentation (with 2g/L of malic acidity remaining to keep it defined and fresh) and a low dosage of 8g/L sugar keeps everything in consummate balance. Domi recommends it with seafood, particularly white fish and oysters.
96 points - Tyson Stelzer, The Champagne Guide
2nd course
Louis Roederer Collection 244 NV
Very light straw-yellow hue with a discreet, reserved aroma: there are straw/mineral/quartzy, broken-rock and fresh herb aromas, the palate is quite full and voluminous but also dry and clean at the finish, aided by a touch of phenolic grip. It's one of the more generous blends with big flavour and some roundness, generosity and an appetising finish. (2019 base vintage).
95 Points - Huon Hooke, The Real Review
Charles Heidsieck Brut Réserve
Crisp green apple flavours with nuances of brioche. Complex and intense with a fine toastiness and great balance.
95 points - IWC 2022
Pol Roger Brut Réserve NV
Full bottle 1,636 g. A bottle of the old White Foil decorated with white Chinese letters and a painting or two to celebrate Altaya Wine's tenth anniversary in 2011. Founder Paulo Pong assures me that a bottle tasted recently was in good condition. Pol UK importer James Simpson MW tells me it will have been based on either 2006 (with 2005, 2004 and 2003) or 2008 (with 2007, 2006 and 2005) with a dosage of 10 or 11 g/l, quite a bit higher than today. 'Should be terrific!', he assured me.
Deep golden straw. Very mature, toasty nose verging on lightly oxidised. Very much goût anglais. I suspect Michael Broadbent MW would love it. Still nice mousse. But still going very strong the night after I first tasted it. Masses of pleasure, albeit not bone-dry pleasure. (JR)
17/20 Points - Jancis Robinson
Richly biscuity on the nose, with steamed rice, fresh pear and citrus blossom complexity. Creamy mousse dissolves into red apple peel, lemon and stone fruits, with a depth of honeyed biscuits. The Reserve NV from Pol Roger is a blend of base wines from at least three vintages. With 6 months of post-disgorgement ageing, the wine is ready to enjoy now.
93 Points - Sylvia Wu, Decanter (October 2021)
Bollinger Special Cuvée NV
60% Pinot Noir, 25% Chardonnay, 15% Meunier sourced from more than 300 crus, including 85% grands and premiers crus; 15% fermented in old oak barrels. The complexity and richness of Special Cuvée is unparalleled among the entry non-vintage blends of every Champagne house, short of ascending to the mesosphere of Krug. Its grand recipe explains why, built on incredible depth of 50%-60% reserves… True to the mandate of attentiveness to the intricate details of freshness, Special Cuvée continues its evolution to a fresher and more lively style. The fragrant, red-fruited generosity that defines the southern Montagne de Reims style of Bollinger leaps from the glass in a captivating panoply of red apples, red cherries and succulent red berries of all kinds, intricately juxtaposed by the cut of citrus freshness. Old barrel fermentation and lees age unite in amplifying a deep core of spicy complexity. The generous, creamy texture of barrels and lees magnificently contrasts the pronounced fine, salty chalk minerality of esteemed crus. As brilliant and rock-solid as ever.
96 Points, Tyson Stelzer, The Champagne Guide (2024)
3rd course
NV Champagne Pascal Agrapart Grand Cru Complantée
The NV Extra Brut Complantée Grand Cru is terrific. It's bright and persistent, with terrific balance. The blend of Pinot Noir, Pinot Meunier, Pinot Blanc, Arbane, Petit Meslier and Chardonnay, all co-planted, works so well in adding what the vintage itself is missing. White pear, jasmine, crushed rocks, mint and sage all take shape in the glass. Airy and light on its feet, with terrific depth, the 2020 is superb. Dosage is 5 grams per liter. Disgorged: July 2024.
94 Points - Antonio Galloni, Vinous
NV Egly-Ouriet Les Vignes de Bisseuil Premier Cru Extra Brut Champagne
The NV (2019) Les Vignes de Bisseuil is superb. Baked apple tart, white flower, tangerine oil, slate and sage all race across the palate. Deceptive at first in its light-bodied, airy feel, the 2019 opens beautifully in the glass, revealing myriad shades of nuance and tons of finesse to match. I love this for its dimension, breadth and complexity. Dosage is 1 gram per liter. Disgorged: July 2024.
94 Points - Antonio Galloni, Vinous
NV Krug Grand Cuvée 172ème
The 172ème édition, based around the 2016 vintage, is a delicate, floral and saline Grande Cuvée at this early stage in its life. The palate it taut, tightly wound, gradually unfurling into toasted fruit bread, rye bread and roasted nuts, wrapped around an intricate and taut lemon core. It's exceptionally long, spicy, rounded and spherical in shape. Notes of sweet unsalted butter round out the finish, which has such length, elegance and balance. 58% of the wine is from the 2016 vintage, which saw a lot of rain in the spring and close to flowering, with 42% from reserve wines. The blend is made up of 146 separately vinified wines from 11 different years, and the oldest wine in the blend is from the 1998 vintage.
97 Points - Natalie Earl, Decanter
4th course
Andre Clouet Rose No.3 NV
The NV Brut Rosé No 3 Grand Cru is a pure Bouzy Pinot Noir that gets its beautiful intense onion-skin color from the addition of 8% red wine. The nose is rich and complex but at the same time pure and refined, with a nice chalky layer and vinous fruit intensity. Round and rich but fresh and vital on the pure and elegant palate, this is a full-bodied, pretty intense and persistent rosé to be served with main courses. This rosé is seriously complex and expressive, with grip, tension and a long finish. Remarkable in class and style.
93 Points Stephen Reinhardt, The Wine Advocate
Charles Heidsieck Rosé NV
Onion skin colour in the glass with an alluring nose of citrus and hints of honeyed autolysis. Dark fruit elements and hints of black pepper. This is complex and classy, and evidence of very skilful winemaking. There is a whisper of savoury decadence garlanding the finish.
95 Points - Michael Edwards, Simon Field MW, Xavier Rousset MS, Decanter's Rosé Champagne Panel Tasting 2016
Billecart-Salmon Rosé NV
Orange pink. Wonderfully dry and complex Rose with a peacock’s tail of flavours that are most obvious on the finish. Beautifully balanced. A delicate and very appealing wine.
95 Points - Bob Campbell, The Real Review