101 Cider House

Taittinger

Comtes de Champagne Brut Blanc de Blancs Champagne Chardonnay 2007

David T
9.5

Well...this was one hell of a week. There is only one way to wind it down. Reach for an excellent bottle of vintage Champagne.

My first thoughts are how delicate this is on the palate. Further, how unbelievable it will be with another 8-10 years in bottle.

The nose shows; slightly sour lemon, the good parts of lemon Pledge, lemon meringue, white stone fruits, pineapple fresh with lots of juice, grapefruit, lime pulp, honeysuckle, soft, haunting caramel, brioche, limestone & slightly, dirty, grey volcanics, saline, sea fossils, sea spray, bread dough, vanilla, white spices-light ginger with spring flowers, mixed floral greens & lilies.

The body is light on its feet and dances on the palate. Delicacy abounds. Its soft, gorgeous mousse right there with the best money can buy. Slightly sour lemon, lemon meringue, green & with more bruised golden apple, white stone fruits, pineapple fresh with lots of juice, grapefruit, lime pulp, touch of apple cider, honeysuckle, soft, haunting caramel, ginger ale into cream soda, brioche, nougat, toffee notes, lighter nuts without skin, limestone & slightly, dirty, grey volcanics, saline, sea fossils, sea spray, bread dough, vanillin, marzipan, white spices-light ginger with spring flowers, mixed floral greens & lilies. The acidity is mellow yet lively, gorgeous and as good as it gets. The finish is all luxury. So well knitted & balanced, elegant, rich but not overpowering and gently persisting several minutes.

Photos of; The House of Taittinger, their caves so chalky white and built on the famous Crayères Cellars of Reims: 2.5 miles of tunnels (they own 1/4 to 1/3 of it) cut out of chalk by the Romans, the portrait of Thibaud IV who was a king, lord, manager, singer, conqueror, explorer & 11th century Crusader all rolled into one from which, this Cuvée was the catalyst creation and part of the 600 plus hectares they own in Champange.

Some producer notes; Taittinger's history can be traced back to 1734, when it was originally known as Forest-Fourneaux, founded by Jacques Fourneaux who worked closely with local Benedictine monks to learn how to produce wine. They were just the 3rd Champange house.

The estate was bought by the Taittingers – a family of wine merchants – in 1932, and thanks to the great depression and subsequent low land prices, the family also picked up huge swathes of vineyard. From 1945-1960, Francois Taittinger established the cellars in the Abbey of Saint-Nicaise, and after his death in 1960 his brother Claude took over, pushing the estate into a Champagne house of world renown. Such was the status of the label that the Taittinger family soon expanded its business into other luxury goods. However, this eventually led to financial difficulties, and in 2005 the Taittinger brand – including the Champagne house – was sold to the American owned Starwood Hotel Group. The sale was badly received by the Champagne industry, with many fearing the new owners – unfamiliar with the culture of Champagne – would put profit ahead of quality.

Just one year later, Claude’s nephew, Pierre-Emmanuel Taittinger, who had always been opposed to the sale, negotiated a €660m deal with the Starwood Group, and the Taittinger family resumed ownership of the company.

In 2017, Taittinger planted its first vines in England, near a village in Kent, for its venture into English sparkling wine. The first bottle will be ready in 2023.

1/8/21
— 2 years ago

Eric, Juan and 32 others liked this
Sean Smith

Sean Smith

@David T I have a feeling we’re close by. I shop at the Costco in Novato. Tough to leave with less than a case of wine sometimes.
David T

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@Sean Smith Novato is a good Costco zip code for wine. Costco definitely pushes the higher quality wines & therefore more expensive wines into well to do income zip codes. I’ve seen Petrus a few times in Scottsdale.
Eric

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They had a pretty cool Latour combo when we were there last week.

Brooklyn Cider House

Bone Dry Cider

Bone Dry - Brooklyn Cider House. It is noted as "super dry", crisp, and mineral. But I didnt think it was that dry — 3 years ago

Downeast Cider House

Pumpkin Blend

Love the pumpkin and the apple and the spices, my new fave drink — 5 months ago

Pierre Paillard

Les Parcelles Bouzy Grand Cru Champagne Blend

David T
9.2

First time experience with this producer.

The nose reveals, bruised; red & golden apple, Bosc pear, overripe stone fruit & pineapple, lemon meringue, touch cider, nougat, almonds, cream to cream soda, hints of melted white butter, melted golden brown sugar, vanillin, sea fossil, crumbled, grey volcanics, chalky power, bread dough to yeast, limestone, understated limestone minerals, spring flowers, jasmine & withering white lilies.

The mouthfeel is rich, lively with excellent mousse. Quite beautiful. Bruised; red & golden apple, Bosc pear, overripe stone fruit & pineapple, lemon meringue, touch cider, nougat, almonds, cream to cream soda & ginger ale, hints of melted white butter, melted golden brown sugar, vanillin, sea fossil, crumbled, grey volcanics, chalky power, bread dough to yeast, hints of coconut with shell, white spice with just the right amount of heat, limestone, understated limestone minerals, spring flowers, jasmine & withering white lilies. The acidity is excellent. The finish is; well balanced & polished, elegant & simply near perfect finish. She is excellent wire to wire.

This is for you if you enjoy a Champagne that leans more oxidative.

@Paul T- Huntington Beach The mid picture to the right is what is seriously lacking in Ultramarine’s.

Photos of; The Champagne House of Pierre Paillard, Antoine Paillard, the beautiful Chalkiness from their Les Maillerettes Vineyard that only Champange can really deliver & one of their Grand Cru Vineyards.
— 2 years ago

James Christina Champagne
with James and Christina
Dawn, Ron and 33 others liked this
Paul T- Huntington Beach

Paul T- Huntington Beach

🤷🏼‍♂️ I just buy it for the flip
David T

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@Paul T- Huntington Beach i know. Me too. Just mentioning as we had texted regarding.
Jay Kline

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Gorgeous wines

Number 12 Cider House

Minnesota Sparkling Dry Cider

Amazing with ribs with Jones Bar-B-Q Coconut and Pineapple sauce. Founded in 2011 – tasting room at the Deer Lake Orchard in Buffalo, MN. Combines 5 local apple varieties with toasted French Oak. A favorite, made with the U of M’s 1946 star Chestnut Crabapple. Terrifically complex – offering scents as diverse as seawater, roses, and vanilla ice cream; leading to a dry finish. Hints of orchard honey and crisp apple come alive against a light sparkle and subtle tannings. 2016 Bronze Medal, Beverage Testing Institute’s World Cider Championships. This cider is approachable, balanced and delicious. — 3 years ago

House Spirits Distillery

Limited Edition Rum

Katun, Batch No. 54. Distilled with molasses, barrel aged. Made in small lots at a micro distillery. Coco nutty, grassy and buttery nose. Strong, clean, no fake flavors. Spice in mouth, dry, but no added natural or artificial anything. I drink it neat in a snifter or added to my daily coffee. Yes, I’d rather be drinking wine or hard cider, but if I’m going to do craft distilled beverages, this is a quality choice. — 3 years ago

Daniel P., P and 3 others liked this
Trixie

Trixie

🥃Cheers!

Bollinger

Special Cuvée Brut Champagne Blend

David T
9.1

Congratulations to TB12 on going to his 14th Conference Championship.

The nose shows; more macerated green & golden apple, pineapple than usual. Touch of apple cider, bruised pear, some dried apricots, nougat, melted, salted caramel, alluvial limestone minerals, chalk, sea spray, roasted white spice, dry yeast, rising bread dough, baguette crust, ginger ale with withering lilies and some spring flowers.

The palate has softer mousse & less lively acidity than previous bottles. Still nice but, it’s giving cause to wonder when this bottle was disgorged. Macerated green & golden apple, yellow peach, pineapple juice. Touch of apple cider, bruised pear, some dried apricots, nougat, melted, salted caramel, alluvial limestone minerals, grey volcanics, gritty chalkiness, sea fossils, saline, roasted white spice, nuts, dry yeast, rising bread dough, baguette crust, ginger ale that has the high notes of root beer, vanillin with withering lilies and some spring flowers. The acidity is ok but, seems off a bit. Change in base wine for this bottling? The finish still rich, elegant, well balanced persisting minutes.

Bottle is off slightly from the many others we’ve enjoyed.

Photos of; the House of Bollinger, branded cave with resting bottles, their Cooper making barrels and one of their Grand Cru vineyards.

1/17/21
— 2 years ago

Matt, E and 26 others liked this

Cidre Kerné (SAS Bosser Yves)

Kerné Cidre Artisanal

Tart, crisp and so refreshing. Farm house cider at it’s absolute best. — 2 years ago

Weingut Brand

Wilder Satz Pur Müller-Thurgau Blend 2018

Wine 7/12 (White Field Blend)

Nose has straw bales, honey candy, salt toffee, dried lemon peel, minor cider vinegar and quite wilted daffodils.

Palate has salted lemon slice, grapefruit pith, honey, tart yellow apple, sea salt and oh the astonishing acidity with a long finish. Amazing, alive!

Been waiting to get my hands on anything from the Brand bros. for quite some time, would love the rosé, but this German take on Gemischter Satz is also right in my lane! Funk welcomed.

Once again it is notable that I have made one full trip around the Sun earlier this week. We had our small, social bubble team to the house for celebrating my getting older and somewhat less flexible in advancing age...Whatever will be done when I creast 50? Well, at least it's several years until needing manage that concern.

We enjoyed well-salted Ribeyes (Kinderhook Farm - Valatie, NY, prepared 48h in advance), turning to a beautiful medium-rare after a mere 12m of grill time and smashed, small red potatoes with capers (yeah try it, don't judge me yet). None of the bottles were particularly planned as 'steak wines'; we didn't care as it really was a wine nerd-fest of grapes/regions, from Burgenland, Austria to Brittany, France. Wine and food were on individual plateaux today. This was the vom Boden Spring Experience case, expertly curated by Stephen Bitterolf, and well received by our tasting crew.
— 2 years ago

Josh, Peter and 24 others liked this
Severn Goodwin

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Getting older, something everyone has in common.
Pinotman /// Andreas

Pinotman /// Andreas

Strange that they call it wilder Satz instead of gemischter Satz.
Severn Goodwin

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German's, who knows...