A little bit of a pre-aperitif wine in the hotel prior to what I believe will be another fine Tastevin dinner in the Saratoga Springs area tonight.
Prior notes apply; Nose has wet strawberry, orange peel, ripe stone fruits, pineapple core and light, fresh brioche notes.
Palate has strawberry-raspberry mash (light), orange/grapefruit pith, ripe peach (light) and wonderful limestone backbone.
(Update: More saline on the finish than prior bottles, I'm quite pleased with that trait!) — 4 days ago
Happy Friday & weekend all. Cheers! 🥂
I don’t often celebrate bad political operatives going to jail but, when I do, it’s for good cause and with a good glass of Rosé Champagne.
My numerous notes still apply. Ruinart is very good and consistent if anything.
Photos of, the House of Ruinart, famous paintings of Dom Thierry Ruinart, their caves and Grand Cru Vineyard. — 6 days ago
Cuvee Eclat Noir / Blanc de Noirs made from 60% pinot meunier and 40% pinot noir / 50 months sur lattes / vinification on wood / a very racy Champagne, lots of Granny Smith apples in smell, yeast. Very pure in taste, finesse, light footed. Long aftertaste. A fine glass of champagne to accompany food. Paired it with pepperbell antipasti and risotto with mushrooms. — 11 days ago
Wednesday Wine Committee. Great hosting by Gavin. 1 sparkler, 4 whites, 4 reds and 2 dessert wines. All served blind as usual.
This had a fun rollercoaster change to it. My first glass was quite yeasty and rich. I let this settle down and by the end of the first glass and in my second glass, it turned reductive with some matchstick and gunflint aromatics. Lots of lemon lime fruit and chalky limestone. Nothing coiled or youthful about this. Open for business. I called this 2006 or 2009 Dom Perignon. — a day ago
Charles "Champagne Charlie" Heidsieck was one of the first to recognize the importance of the U.S. as a Champagne market. A blend with 40% reserve wines, fruit and floral bouquet, with orange blossom & yeasty notes. Fine bubbles, nice mousse, showing quality. Outstanding rich flavors of apple, pear and biscuit, well balanced, good structure, creamy. Long finish ending with toasty nutty oak & mineral notes. — 2 days ago
It’s Friday night, time for Champagne. It’s been a number of weeks since we had one of our very favorite N/V Rosé Champange’s.
One of the last nights in the D&S Lounge before we close it up for the season. It’s getting into the 50’s at night with fog hovering. But, it’s 75-77 degrees inside our propane fray. Rainy season is coming as well. 😞
Plate & Bottle dinner tomorrow night. 😋
Have great weekend everyone! Cheers! 🍾🥂
Numerous previous notes apply.
Photos of; the sunset over one of Billecart’s Grand Cru vineyards, inside the House of Billecart and the beautiful manicured grounds of the Billecart Estate. — 13 days ago
Very yeasty on the nose with Granny Smith Apple notes and pronounced minerality. 94% Pinot Meunière 2% Pinot Gris, 2% Chardonnay, and 2% Pinot Noir. Wild fermented and aged 10 months in barrels; 2.5grams/Litre dosage. Only 13,000 bottles made so it is difficult to source in Australia. Consumed this Champagne in Zalto Burgundy glasses like I had been advised to do with Jacques Selosse, a close colleague of Jerome Prevost. As both of these producers say these are wines first and Champagnes second so why not Burgundy glasses. Finishes very dry with cleansing acid. LC14 - year of harvest. Good and different. — 2 days ago
A blend of 80% Pinot Noir & 20% Chardonnay, aged 5 years on lees and 7% in oak barrels, biodynamic made wine. With long lees aging the aromas are complex with fruit, biscuit and mineral notes, fine bubbles and rich mousse. On the palate flavors of ripe fruits, apple and pear, with lemon zest, brioche notes and mineral notes, nice and crisp. Long finish ending with mineral yeasty tang. Outstanding! — 3 days ago