🏅Rating 92+/100 (4,25⭐)
Cédric Moussé is the fourth generation of his family to make champagne at Moussé Fils. He is young, energetic and innovative.
In 2012, Mousse completed construction of a new winery in Cuisles, designed to be as environmentally sustainable as possible. It is state of the tech art.
In 2005, Moussé joined the Club Trésors de Champagne, and began making a Spécial Club champagne in that vintage. It's the first 100-percent meunier champagne in the history of the Club.
Single vineyard Meunier comes from 4 plots in lieu-dit “Les Fortes Terres”.
Pale pink gold colour. Crushed almonds, raspberry and strawberry with splash of milk (full malo). Reductive winemaking puts emphasis on the purity of the fruit! 1g/l dosage is enough to balance. Broad-shouldered on the palate. Dry long finish. Spent over 3 years sur lee and disg. 10/2019
Solar 2015 vintage speaks from the glass. Overall that was a warm year which started with a mild and humid winter, followed by quite a dry spring and summer. Harvest started on the 9th of September.
This is one of Champagne's finest examples of pure meunier!
Instagram: @wine_talks_club — 2 months ago
with jon henry lilly lee 6/20/19 — a year ago
How can you just walk away from me
When all I can do is watch you leave?
'Cause we've shared the laughter and the pain. And even shared the tears
You're the only one who really knew me at all. You are light, dry and when you opened up, you were slightly fruit and tobacco filled. Me leaving you is against all odds. With @Miles Macdonell @Taft Morgan @Ginette — 3 years ago
Moving on from Arc Bridal to Scooters... since Pacific Eating House isn’t on the map...
Full bodied.... but not jammy.... just right. — 3 months ago
I’ll post the recipe tomorrow. This Pork Chop marinade with American Riesling is simply perfect.
Perhaps, my perfect pairing! 👌
Fine chop, whisk together and marinade for two days. Its important you do it for two days to get the desired flavors.
- 4-6 thick cut bone-in pork chops
- 1 cup Wok Mei brand hoisin sauce
- 1 1/2 tablespoons of sugar
- 1 1/2 tablespoons of Tamari soy sauce
- 1 1/2 tablespoons sherry vinegar
- 1 1/2 tablespoons of rice vinegar
- 2 scallions
- 1 teaspoon Tabasco sauce
- 1 1/2 teaspoons of Lee Kim Kee brand chili sauce
- 1 1/2 teaspoons of ginger (I double this)
- 1 1/2 teaspoons of garlic (again, I double this)
- 3/4 cup of cilantro (no stems)
- 1 tablespoon of sesame oil
- 3/4 teaspoon of white pepper
Had this with the 2017 Long Shadows Poetry Leap & with the 2009 S.A. Prüm Graach Domprobst Riesling. You can do either but for me, American Riesling is the perfect pairing. Also, a great value for under $20. Enjoy. Fresh Sugar Snap peas out of our garden with roasted Rosemary potatoes. Mmmmm!
@Sharon B Since you love to cook, you should definitely try this one sometime. Cheers!
Photos of; Long Shadows Winery & one example of the amazing glass blown artworks they have on display. — 5 months ago
On the nose; macerated lemon syrup, ripe golden & green apple, grapefruit, Bosc pear, golden raisins, volcanic minerals, chalky limestone, yellow lilies and jasmine. The body is thick and round...a fair amount of lee’s contact and bâtonnage. Syrupy macerated lemon heads, ripe golden & green apple, grapefruit, Bosc pear, golden raisins, butterscotch, volcanic minerals, chalky limestone, yellow lilies and jasmine. The long finish is rich and beautiful and lasts over a minute. Photos of, a Hudson Vineyard and the harvest team picking the Merlot at night. Producer notes...Christopher Vandendriessche (Winemaker shown in the right photo) was raised at White Rock Vineyards, his family's estate in the southern foothills of the Stag's Leap Range of Napa Valley. He holds degrees in Physics from UC Santa Cruz and Enology from the University of Bordeaux. Christopher spent his early winemaking years in Bordeaux, Burgundy, Spain and Argentina. Afterward, he returned to Napa as the Assistant Winemaker under John Kongsgaard at Luna. In 1999 Christopher took over winemaking at his family's winery, where he continues to produce White Rock wines, as well as Hudson wines. However, White Rock was destroyed in the recent fires in Napa/Sonoma. Hudson Ranch is owned by Lee Hudson (shown in the photo on the left). He was born and raised in Houston, Texas. Lee received his B.S. in Horticulture at the University of Arizona. After his studies at U of A, he worked Jacques Seysses of Domaine Duja located in Morey St. Denis, Burgundy. It was there he learned that great grapes from hallowed vineyard sites produce truly world class wines. Lee returned to the States to continue his graduate studies in viticulture and enology at University of California at Davis, where many of his classmates are now his clients. Lee searched for property from Santa Barbara to Mendocino, before deciding on the Carneros property in Napa Valley and founding Hudson Vineyards in 1981. They grow 17 different varietals...many you might now expect. Including; Aleatico, Albariño, Arneis, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Grenache, Merlot, Pinot Noir, Friulano, Ribolla Gialla, Sauvignon Blanc, Syrah, Verdejo, Vermentino & Viognier. The also sell fruit to the following producers; Arietta, Aubert, Bedrock, Robert Foley Vineyards, Failla, Keplinger, Kistler, Kongsgaard & Patz & Hall. — 3 years ago
apple. Lemon curd. Great acidity. A little more body for a sauv blanc. — 3 months ago
Morgan Winery G17 Santa Lucia Highlands Syrah 2018. Made up of 94% Syrah, 3% Grenache & 3% Tempranillo, this full-bodied wine is dark, rich & round with vibrant palate flavors of pepper, lavender & black fruits. Cheers🍷 — 5 months ago
Second winery on day two in Sonoma was Hanzell Vineyards with Whitney. Third wine was the Hanzell Chardonnay, which is their flagship Chardonnay bottling. All the fruit comes from five of their estate vineyards with an average age of 29 years; de Brye, Zellerbach, Day, Ramos and Ambassador's 1953 vineyards. This bottling is fermented in a mix of stainless steel (62%) and new French oak barrel (38%), the later goes through lee stirring for two months. Aged for a total of twelve months in neutral French oak with all barrel fermentation going through malolactic.
Medium to medium plus lemon yellow with a slight golden hue. Lovely Chardonnay nose with layers of stone, tree and tropical fruits followed by an interesting note of herbal tea like chamomile and honeysuckle. A touch of citrus zest and brioche. Some more mouthwatering acidity on this bottling from Hanzell (7/10) with a medium plus body. Rich palate with a touch of butter, citrus, honeysuckle and some white stone fruits. A nice creamy mouthfeel with a long, lingering finish. Drink till 2032. (93+)
$$$ - Tasted at the winery. Retail price is $78.00. — 2 years ago