Janisson-Baradon Tue Boeuf Brut

The 2006 Janisson-Baradon Tue Boeuf Brut has earned its place in The World of Fine Wine’s handpicked collection of tasting notes, featuring insights from the world’s foremost wine authorities. Explore in-depth commentary from wine experts Andrew Jefford, Essi Avellan and Tom Stevenson on Janisson-Baradon Tue Boeuf Brut - an internationally acclaimed traditional method sparkling from Champagne.

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Wine Name
Janisson-Baradon Tue Boeuf Brut

Wine Producer
Janisson Baradon

Score
84

Wine Style
Traditional Method Sparkling

Grape Type
Pinot Noir

Country
France

Vintage
2006

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Overview

Essi Avellan: Medium-deep lemon-gold. Deep autumnal nose of red apple and pastry; on the oxidative side. Fine acidity and intensity, but the oxidation overpowers the fruit. Winey and mouthfilling. 14.5

Andrew Jefford: Full gold with a steady mousse. Round, sweet, warm: mallow and balm. Deep, dry, taut; a little unyielding and cardboardy on the palate; very much a contrast to the unfocused sweetness of the aromas. 12.5

Tom Stevenson: Has intensity and one direction, but not elegance or finesse. 15