Stephanie Horbaczewski

9.0

Fun new craft hard cider — a year ago

Shay A

9.3

My last of the 2014 Ultramarine’s. Sad day. Thankfully 2015s are up next, and I was able to secure extra 2016s during the release a few months back.

This was one of three bubblies (2010 Larmandier-Bernier VV du Levant, Egly Ouriet Rosé) opened alongside a lineup of some fun wines when a buddy, @Shawn R , was in town. As always, my experience with these wines is so unique. You can always tell this is like grower champagne from first smell and sip. Gorgeous golden color in the glass. I normally pick up aromas of cream soda with Ultramarine (aside from their rosé), but didn’t get that here. Caramel dipped golden delicious apples, spiced cider, brioche, a little shaved almond, sporting a gentle “oxidative” flair. On the palate it’s zippy and racy with a distinct herb crusted yellow fruit profile (which I get on some Heintz Chardonnays), alongside more apple, poached pear, and kiss of ripe red Berry fruits. There is also a backbone of limestone/mineral here. When compared to the Larmandier-Bernier, this drank more new world, though if I had tried this blind and not next to a true champagne, I may have been able to get there.

As an aside, we drank half of this bottle (and of the other two bubblies as well) and then put a champagne stopper on it to revisit the next day. Upon opening, the bubbles seemed to have diminish quite a bit and it drank closer to a still wine...and then 30mins later, it was like this roared back to life for one last hurrah, full of bubbles and totally vibrant. Not sure I’ve seen a bubbly do that before. The last glass on the second day was just as good as the first glass on the first day. — 4 years ago

with Shawn

Severn Goodwin

9.1

Extremely refreshing. A local Cider blend along with Concord/Traminette/Chancellor/Noiret grapes with a hint of blueberries, complex and yummy for a warm day. — 7 years ago

Aaron Tan

9.5

Blend 3. Winey ale's very tasty. Producer's notes are pretty spot on imo, even the [reductive?] funk when first opened.

From Wildflower's website:

Gold is a blended, barrel aged Australian Wild Ale. Blend #3 is a blend of two barrels, 1726 and NoSai. The beer in 1726 was brewed on 27 February 2017 and racked into the barrel on the last day of that month. At blending, this barrel was showing great signs of both our house culture and a fresh example of Gold. It had a subtle acidity while still displaying fresh lime and citrus characteristics. NoSai, the sister of sponsai in Blend #1, was brewed clean and remained intentionally uninfected for the majority of its life. Alone, the beer was quite oaky with a lengthy body from the raw wheat and extended maturation in oak. The intention for this blend was to bring some fresher characteristics to Gold like stone fruit, lime, grapefruit and lemon. Ongoing, this is really what we would like to see; however, the blended beer still has great notes of barrel character with a long mouthfeel and oak.

The base beer is brewed entirely with New South Wales cereals: Single Origin (S.O.) Moree, NSW grown Gairdner ale malt and North Star, NSW grown Spitfire S.O. raw wheat thanks to Provenance Malt, and Riverina grown Janz S.O. raw wheat from Voyager Craft Malt. It is made with filtered Sydney water and Motueka (NZ) and Saaz (CZ) hops. Finally, it was fermented with our house culture: brewers yeast, foraged wild yeast and naturally occurring souring bacteria native to New South Wales. It was bottled on May 4 2017 and naturally conditioned through refermentation for 4 weeks. At bottling it was 5.0% ABV, 25 IBU and 0.8°P (FG= 1.003 SG). — 7 years ago

David Kline

9.2

Apple cider amber with thick day-fog top layer that reduces to snow crystal tam. Mutant duck pond straggling lacing soon becomes window sill insect anatomy graveyard. German beer nose with tinges of orange rinds dried and fresh. Yeasty-haziness gives it green plantain and lightest spearmint marshmallow and artichoke. Damn tasty though, despite its jumble of signals. Jamaican coco bread, rosemary bits, polenta, beer-bitterness that the style usually glosses gives it a nice perspective lemon peel and lime, candied ginger and grapefruit; all low-keyed and harmonious. Lemon bread with poppy. Tasty yeasty baby beastie.


#sixpoint #sixpountstooper #stooper #hazyipa #hazy #ipa #nybeer #brooklynbeer #beerisculture #stoopbeer #citrahops #galaxyhops #hops — 2 years ago

with Courtney

Brett Rogosin

9.2

This is very tasty. It smells of ripe honey crisp and taste like biting into a tasty, off dry crisp apple. I can drink this all day on a warm summer day, or a chilling winter day. Yum — 5 years ago

Matté

Manager The Wine Cellars

9.2

First wine of 2020! (not including Charles Heidsieck ‘06, Bérèche Brut Reserve & Macle ‘09 after midnight on NYE).
Drank on New Year’s Day with roast pork shoulder, spiced gammon, roast potatoes, apple sauce and a cider & onion gravy.
No tasting note but the wine was in great shape with that lovely saline tangy finish and worked very well with the meat and crackling. — 5 years ago

Chris Hazelton

10

Really good cider — 7 years ago

Nick M

9.1

Delicious—albeit slightly funky—cider/piquette blend. Perfect for drinking outside on a hot summer day. — 3 years ago

David T

Independent Sommelier/Wine Educator

9.6

Big weekend holidays call for big wines. Happy Memorial Day weekend.

Time to make the new Riedel Vintage Sommelier flutes really prove their worth.

The nose reveals; golden & green apples, sour lemons, lime juice to almost candy, touch of apple cider, overripe pineapple, lime, tangerine notes, stone fruit-apricot & peach, caramel, sweet, cream butter, vanillin, very beautiful & powdery chalkiness, saline, sea fossils, delicate, grey volcanics (almost ash), bread dough, light yeastiness, chunks of just fruit in marmalade, jam, hints of candle wax, honeysuckle & comb, gentle white spice with yellow lilies, jasmine, spring flowers, fruit blooms with some mixed in cut greens.

The body/mousse is gentle & delicate...super micro oxygenation/bubbles. She shows her beauty as she glides over the palate. More golden apple than the nose, green apple, sour lemons, lime zest to almost candy, touch of apple cider, overripe pineapple, lime, tangerine notes, stone fruit-apricot & peach, caramel, vanillin, sweet, cream butter, very beautiful & extremely, powdery chalkiness, saline, sea fossils, delicate, grey volcanics (almost ash), bread dough, light yeastiness, sesame oil, silvered almonds, chunks of just fruit in marmalade, jam, hints of candle wax, honeysuckle & comb, gentle white spice with the perfect light heat & palate penetration with yellow lilies, jasmine, spring flowers, fruit blooms with some mixed in cut greens. The acidy is perfect and gentle. The finish isn’t quite as good as the 02 Krug we had on my birthday in March but, it’s a close relative. It’s super; refined, delicate, unbelievable knitting, well balanced, elegantly polished like 75 degree sunshine on your face and persists softly like baby skin for minutes.

An amazing cuvée!

Photos of; the Champagne house of Egly-Ouriet, A-frame bottles in their cave, Owner/ Francis Egly (since taking it over from his father in 1982) in one of his Ambonnay Grand Cru Vineyards and vines around the estate.

Producer notes, Elgy-Ouriet was planted in 1946 to Pinot Noir in pure-chalk soil of ‘Crayères.’ Unquestionably one of the finest, south-facing terroirs in Ambonnay. Les Crayères is the top single vineyard of the estate, containing the oldest vines. 100% Pinot Noir from the renowned Les Crayères known for its extremely shallow topsoil and chalky bedrock. Completely barrel fermented, and aged 70 months on the lees. It's a blend of the 2010 and 2011 vintages and was disgorged in July 2018 after 72 months sur lattes. — 5 years ago