T Buch

10

$25 Becker winery Fredericksburg
Absolute favorite. A wonderfully crafted wine perfect for those summer days spent picnicking in pastures of wildflowers or on the lake, the aromatics of this Fleur Sauvage brings notes of star fruit, orange blossoms, and opens up to a warm note of vanilla bean. Flavors of papaya, apricot, and golden apples are balanced with subtle notes of vanilla custard.

To be enjoyed now

Serve 50-55ºF
Wine Specs
Vintage
Non Vintage
Varietal
Blend
Residual Sugar
Off dry, 2.6%
Alcohol %
14.1
Wine Profile
Tasting Notes
Aromatics - Apricots, White Peach, Pineapple, Vanilla Bean, Orange Blossom, and White Pepper. On the Palate - Golden Apple, Star Fruit, Pineapple, Vanilla Bean, and Lemon Curd
Production Notes
39% Orange Muscat, 17% Semillon, 17% Viognier, 16% Sauvignon Blanc, 11% Marsanne — a month ago

Lauren Smith

9.3

Beautiful golden color. Nose of (well toasted) brioche slathered in honey butter. Star fruit and mace. Pear tart with vanilla custard and almond crust. Bead fell off rather quickly. — 3 years ago

Brad Jensen

9.7

One of the best Chardonnay I’ve had, equal to some Grand Cru. The nose is bold, with scents of the beach, fresh hot straw, cumquat and star fruit acidity. The flavor is medium bodied, long and lingering, with the perfect balance of minerality and golden ripe fruits. Had with thanksgiving, and it was amazing. — 4 years ago

Shay A

9.3

WNH white burgundy theme.

The domaine's holdings in Forets is made up of two parcels, totaling just under 2 hectares. The older parcel is of 60 year old vines and is right next to Vincent Dauvissat's holdings. The second is made up of younger vines (25 years old) and is next door to Raveneau's parcel of Forets.

Chablis is hit or miss for me, but this was a total hit. What made this special for me was the weight in the mid palate. Obviously youthful, but from a great vintage. Aromatically, it showed honeysuckle, citrus, and grilled lemon rind. At pop, the mid palate was hollow but it gained a lot of weight after two hours. Golden delicious apples, limestone, more citrus and a touch of honey. The entry shows good acidity but the star of the show is the mid palate. As expected, temperature made a big difference here...slightly above cellar temp seemed best as a touch more fruits showed up (added pear). Paired wonderfully with truffle marcona almonds. — 4 years ago

Mackenzie Svee

9.3

The color is golden with emerald reflections and particularly fine bubbles. The nose is fresh, with a hint of menthol spicing up the fruity aromas of pink grapefruit and frangipane. The attack is clear and fresh with a touch of lemon. On the mid-palate, the wine evokes a range of gourmet aromas: apples baked in salted butter, tarte tatin, candied ginger… This subtle complexity is enhanced by a spicy touch of candied ginger and star anise. The long, tonic and mineral finish evokes fresh pineapples with a touch of citrus. — 5 months ago

Jay Kline

9.2

My first experience with the 2013 Musar Blanc. I opened this bottle about an hour prior to service and enjoyed over the next three hours. Served at cellar temperature. The wine pours a bright golden color with medium, almost medium+ viscosity. The nose is…fascinating. Notes of lemon, herbs, marigolds, honey, marmalade, cloves, bandaid, and something that reminded me of an old rail yard. No cap. On the palate, lemon curd, slightly underripe star fruit, green herbs, a bitterness that reminds of walnut skin…the wine is really wooly, with a long smokey and rather saline finish. Medium+ acid that builds with air. This is about as Musar as it gets. Rustic, wild and irresistible all the same. I’m sure this bottle isn’t without flaw but that’s sort of what you get with Musar. Anyway, we had no trouble finishing off the bottle. It should be noted that the wine improved with air. I’ll hold my remaining bottle until at least 2028. — 3 years ago

Vanessa

9.0

Pale golden hue. Moderate tearing. Nose offers fresh pear, peach, star fruit, melon, apricot, with flinty, and delicate honeysuckle notes.
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Palate is balanced, crisp with a subtle richness that adds body and dimension.
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Domaine Chatelain. Chablis 1er Cru “Fourchaume”. Vintage 2017. ABV 13.5%.
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Paired with grilled sea scallops, on top of sautéed spinach, cherry tomatoes, and spiralized zucchini, with a champagne vinaigrette and lavender honey sauce, and Parmesan cheese. — 4 years ago

with Deked1

Daron Watson

9.6

Aromas of lemon & verbena, nougat, marzipan & shortbread, crushed stones…but could a wine taste more yellow?!?! From lemon to pear, w golden delicious, mirabelle, quince, yuzu & star fruit ~ simultaneously rich yet electric w vibrant sappy juice, acidic core and a dusty mineral finish balancing the experience out! — 5 months ago

Adriana Fabbro

9.1

⚡️⚡️⚡️

Apple blossom, golden apple, pear, apple pie slice on the finish. Zingy. Zesty. So fresh and so good. Pet Nat of the summer. — 2 years ago

David T

Independent Sommelier/Wine Educator

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 — 4 years ago