Chenin ❤️‘ s botrytis
Unlike anything I’ve had nor was it what I was expecting. After the first sip (or the first pour), I had to set aside all previous experiences with Savienniéres. I mean—just look at that color.
Do not mistake the browning for oxidation (Nicolas Joly makes this distinction clear on the back label and on his website). The wine is developed, and there are oxidative notes, but the fruit flavors are still there, ripe and vibrant.
This is distilled essence of Chenin Blanc right here. Green apple, pear, apricot, beeswax, honey and almond. A dominant honey note but not sweet. White pepper and maybe a hint of ginger. That lanolin note hasn’t completely disappeared, but takes a back seat. Imagine a dry Sauternes…
Nicolas Joly recommends decanting and drinking over several nights. I skipped the first part of that recommendation and am working on the second this week.
Ordinarily, I’m not sure Joly would approve of my choice of “glassware,” but under the circumstances (birthday + oysters + a perfect afternoon watching the ocean mist rolling in over Tomales Bay) I have to imagine he’d be 100% on board.
Not bad for an 882nd consecutive vintage! — 3 days ago
A pale light yellow in the glass. Delicate small bubbles and nice creaminess. The nose is incredibly fresh with a touch of menthol complemented by pineapple. Nuttiness and baked bread along with pears. Tasted in the Grassl 1855 which showed more autolytic aromas after given time and air.
Another stellar champagne from the 2008 vintage. Blanc de blancs from Montgenost disgorged in 2019. Lowish dosage of 5 g/l but it doesn’t bring searing acidity, instead it delivers intensity, purity, and drama.
Pleasing and pleasant, there’s quite a bit to like here. The palate is focused and harmonious with complexity. Lively and intense on the tongue with plenty of citrus that recedes only for brioche bread to take the lead. Minerality on the long finish. Revisit this a few more years down the road and you’ll be happy. — 5 days ago
Missing bae today, she’s in Chicago. Work travel is back I guess. Reading a little Calvino, watching a little Westworld and sipping on some Riesling.
Blades of grass, a cool day on a hike, the breeze that passed through a distant waterfall seen from atop the destined viewpoint.
A silk shawl draping the tongue in stone fruit, river water. Peaches and apples and fronds of supple leaves.
A bit of effervescence, a bit of acidity, a bit of petrol. Leads to a balance straddling dry and sweet at once.
Don’t really understand the underrated quality on the reviews, must be something I’m missing 🤷🏽♂️
I’ll go contrarian. — 2 days ago
This wine reinforces how good the ACT (Canberra District) is for Riesling. White flowers, Talc, Lime - paraffin notes developing. Probably a 15 year drinking window and therefore in its early stages at 6 years. Developing honey and toast characters. This wine has a stellar show record. Clonakilla only enters one show which is the Canberra Wine Show where this won Best Canberra Riesling, Best Riesling, Best White and finally Champion Wine of the Show. On the strength of this I just bought 6 bottles of the just released 2021 Riesling. — 2 days ago
Pale old gold with a surfeit of tiny bubbles, very attractive. The nose shows so much citrus upon opening. Quince and peach are dominant at first with green apples coming in. The customary yeasty aromas tend to fresh vanilla brioche bread. There’s also a really nice touch of spices here that helps to distinguish it from the pack.
Blanc de Blancs from the Grand Cru villages of Cramant, Chouilly, and Mesnil sur Oger. A blend of three vintages and disgorged in November of 2018 with a lowish dosage of 4.5 g/l. Creamy with racy acidity. Finesse over power. Delicate and well structured.
Quite rich and autolytic in nature. That spice is present on the palate along with more citrus fruits and just a bit of smoke. A nice snippet of oak says hello and goodbye and then the chalk takes over. The finish is a bit short and overall you’re left wanting a little more but this is fun and elegant. — 21 hours ago
I’m between a 91-92 (same as I was for the Brut Reserve). After going through 6 of these and 6 brut reserve over the last year, I feel confident in the longevity of these Blanc de Blanc champagnes.
For a Blanc de Blanc, this shows plenty of yeasty/toasty notes with fleshy characteristics. Sea salted flaky honey buttered biscuits with lemon scone and honeysuckle aromatics. While the palate is similar, the finish is so drastically different than the rest of this champagne…almost too tart. Palate profile is rich with yellow fruits, kiss of nougat, and some classical limestone. The finish is just crazy underripe and again, tart. Razor sharp acidity. I think this is a champagne that benefits from time, whereas the Brut reserve is perfectly fine to consume now. — 10 hours ago
Nose has wet lemon slice, cold lavender, lemon grass freshly chopped, white/yellow flowers, honeydew melon and dry beach sand.
Palate has green melon / white flower mash-up, fresh lemon zest, lavender leaves, slight spice (Gewürztraminer-like) notes, medium finish...very refreshing! Great Effort, 💕❤️Ravines!
Unsure of the exact blend percentages but Morten notes it is a dry blend of Sauvignon Blanc, Chardonnay, Pinot Gris & 6% Muscat Ottonel. Fully killing a value wine play at $14.40 per bottle for Wine Club members! Sign up and enjoy. (I get no benefit endorsements, trust me...Probably detrimental to us; as popularity gains so will pricing...but a rising tide lifts all boats, right?) — 6 days ago
This is the 2012 Late Disgorged Blanc de Noir.
Having been a long time fan of Michael Cruse and his Ultramarine wines, I was excited to try my first late disgorged offering. Michael recommended at least 6 months post disgorgement before opening…this was disgorged Nov 2020, so I was able to give this 8 months.
Compared to the regular Blanc de noir, I didn’t get that cream soda type note on the nose upon opening, but a lot of this was similar to its regular sibling. Definitely a core of oxidized Apple, with notes of Apple strudel, Bosc pear, and a Carmex note I get with a lot of zero dosage grower champagnes. On the palate it was more full bodied and rich, with a very vinous profile. Closer to high quality white wine than it was sparkler. Bubbles weren’t aggressive. Fruit was mainly Granny Smith Apple with lime stone, and sea salted grilled lemon. Not yeasty. Tasty, as expected! — 6 days ago
This bottle was provided by a friend at a recent outdoor social gathering. A very unusual blend of 40% Pinot Blanc, 35% Pinot Noir, 5% Pinot Meunier and 10% Chardonnay. In fact, I can’t recall ever having a champagne that was blended with more than three of the seven permissible varieties. I wish I had more time to spend with this wine but the setting wasn’t very conducive to a thorough analysis. That being said, I took some brief notes. Popped and poured; consumed under an hour. A pleasant mix of pear, lemon, citrus blossom with chalky minerals. The finish was round and quite saline…and rather delightful! Almost quaffable. This wine had a texture that sort of played with my ability to accurately judge the acidity but I settled on medium+…but I think the acid is pretty sneaky. The finish was long and satisfying. Probably my favorite bottle from Philipe Fontaine to date. No disgorgment date stated on the label. — 7 days ago
No secret I love this Spanish Basque Country gem and the juice keeps getting better vintage after vintage, this one is no exception.
The color is pale yellow and visibly fizzy.
The nose is fresh, with lime, green strawberry and wet stone.
On the pallet there is a slight effervescence; lemon zest, high acidity, and a saline component. The finish is clean and compared to previous vintages this is more balanced with pronounced honeysuckle.
It is dry, acidic, light alcohol, immediately enjoyable, and traditionally paired with seafood; however this time I paired it with spicy Asian lo mein noodles. The freshness really counterbalanced the heat in the dish and made for a savory experience. — 5 days ago