"Yellow straw color. Bright, fruity, creamy leesy aromas of lemon chiffon, nougat, brioche, and balloon with a body and a smooth, charming, medium-long honeyed lemon and mango and toast finish with no oak. A very zesty, lemony sparkler that will cut through rich foods like a knife." - Beverage Testing Institute (December 10th 2015), 91 pts
"For just a bit higher price (in South Africa), the Brut Reserve is a very significant step up from the Brut Plaisir. The bottle we tasted was made of mostly 2011 base wine and recently disgorged and is still tight and not very expressive, but its fine texture and balance promises good drinking pleasure. Pale straw, it’s very clean with bread dough, apple and citrus notes, excellent acidity and a nice chalky note on the finish. It’s a 52/48 blend of Pinot Noir and Chardonnay, mostly from the 2011 vintage, with about 22 percent reserve wine. Once it settles down, we expect this wine to be at least as good as earlier releases that we’ve tasted."
"The Brut Reserve (disgorged April 2018) was 10% fermented in French oak barrel and includes 20% reserve vintages. It spent 30 months on the lees. The well-defined, focused nose features bright citrus lemon and hints of baked bread. The palate is well balanced with a taut, crisp, citric entry. This is vivacious, very pretty and graced with lovely apricot hints on the finish. A superb MCC from Colmant. - Neal Martin"
"Disgorged February 2011, the Non-vintage Brut Reserve is a blend of 52% Pinot Noir and 48% Chardonnay based on the 2008 vintages blended with reserve wines from 2007 and 2006 (25% of the blend), aged for 30 months on the lees. It has a very fine pettillance in the glass. The nose is very well defined with crushed stone, oyster shell and the subtle perfume of fine lees coming through with aeration. The palate is very crisp and lively on the entry with vibrant acidity, a citrus thread from start to finish, and though it is not a powerful Cap Classique, it is wonderfully poised with great persistence on the fresh lime and Granny Smith-tinged finish. There are many alternatives to Champagne, and South Africa is no exception with some fine “Method Cap Classique.” Jean-Philippe Colmant hired winemaker Nicolas Follet to create a small range of impressive sparkling wines; they eschew malolactic fermentation and practice extended lees aging.- NM"
eRobertParker.com (Issue #196, August 2011), 92 pts