🎄 Advent Halfy Callander Day 03 🎄
🎅 Santa says “a Monday night & pink bubbles 🤔 Mrs Claus must be getting fruity 😊”
📝 I say a rather nice vintage pink fizz loaded w/ potential but unresistible now 😉
⏩ 🍾 Mrs E got Charles Heidsieck Brut Reserve
📍 Louis Roederer Rose 2011
🏵 93 points w/ more potential
🍇 63% Pinot Noir & 37% Chardonnay
👁 Rusty orange salmon peachy pink
👃 Strawberry, peach & grapefruit through rock minerals & sugared shortbread biscuit w/ vanilla cream, redcurrant, raspberry & soft yeast
👄 Med bodied very fine bubbled mousse of peach, red apple, red berry fruits & tangy grapefruit driven citrus fruits in dry cracked minerals
🎯 Long touch dry sweet red apple & sour grapefruit linger w/ dried red fruits popping all over your palate
— 8 days ago
Thanksgiving wine number 2. The first of many popped after guests arrived. This poured a nice salmon color into the glass with good bubbles. The entry of this wine is strawberries and young red raspberry. More on the medium-bodied side. This one went to a little bit of tart in the middle, and the finish was a little bit flat with a dried walnut and cranberry characteristic. This complemented Mesquite bean jelly with chili pequin and roasted pecans quite well. Very nice aperitif to the meal, and a nice segue from white wine to red. As far as longevity goes, I definitely think this one has a few more years left before it is time to pop the cork. Just a bit underwhelming. — 18 days ago
I have to say I have never had anything from New Mexico before. Well who knew! This is a light fun sparkling rose. Clean and refreshing. Look it is December and it is in the upper 80s today. This was an enjoyable afternoon glass of sparkling wine. Nice mixture of floral berries linger nicely in your mouth. For the price it is a nice glass of bubbly. Enjoy. — 6 days ago
For those of you who aren’t familiar with champagne made in the Saignee (sohn-yay) method. Here is Readers Digest version.
Saignée means “to bleed.” Saignée is one of the methods of making rosé wines, along with blending white and red wine (this is the method used to for rosé Champagne), along with a simply macerating (allowing contact with skins to leech out color and flavor) the wine with the skins for a short period of time. This can be as short as two hours and sometimes a little longer depending on the style of the Winemaker.
The nose reveals dark, ripe; black cherries, strawberries, cherries, summertime watermelon & raspberries, Cream, hints of bubble gum, saline, sea fossils, soft understated chalkiness, volcanic minerals, wafting vanillin, pink rose petals and spring flowers.
The palate is rich, lush, creamy with nice mousse. It’s very well balanced and has beautiful length. There is ripe; black cherries, strawberries, cherries, summertime watermelon, pink grapefruit, tangerine & raspberries, Cream, hints of bubble gum, saline, sea fossils, slivered almonds, brioche, chalkiness that starts soft but, penetrates the palate deeply & with some heat, dark medium spice, volcanic minerals, vanillin, lanolin characteristic, pink rose petals and spring flowers. The acidity is round and near perfection. The long, rich, elegant, well polished finish carries on for minutes. Quite nice and a steal at Costco for just under $40. Elsewhere, $50 plus.
Photos of, the House of Drappier, shot of their caves, Owner Michel Drappier & one of their vineyards.
Producer notes and history...Drappier’s story begins in 1803, Francois Drappier, descendant of a Reims family of cloth merchants and lawyers, settled in Urville next to an annex to the abbey of Clairvaux, and began working a vineyard in the area which today extends over 55 hectares.
The Drappier family sold the grapes to the great champagne houses of Reims and Epernay for more than a century.
In 1930, Georges Collot, the maternal grandfather of Michel, the current owner, decided to pull up the traditional Aube Gamay, and replant the vineyards with Pinot Noir, focusing on quality instead of quantity. Known has “Father Pinot”, Collot was essentially the driving force behind Drappier’s Pinot Noir heavy style.
After the Second World War, the Drappiers started to expand the business and had acquired the cellars that were located in the annex to the abbey of Clairvaux that remained intact through the years. The former abbey’s cellar was far enough from the front lines to go through both world wars unscathed, preserving the history of winemaking on the distinct limestone soils of the Aube.
In 1952, Andre and Micheline Drappier, Michel’s parents, launch the Carte d’Or cuvee, with its distinctive yellow label. The Drappier house is now run by seventh generation Michel Drappier, and consists of 55 of their own hectares, 50 rented hectares, and 30% of the grapes brought in. The vineyard holdings are dominant in Pinot Noir.
Drappier owns a total of 55 hectares in Aube. Overall, the proportions of vineyards planted are dominant with Pinot Noir 80%, with 12% Chardonnay, a small 7% Pinot Meunier, and an even smaller 1% of ancient varieties such as Pinot Blanc, Petit Meslier and Arbanne.
Currently, 15 hectares are accredited organic since the harvest of 2014. Michel Drappier and his team have been cultivating the estate sustainably for years, and worked on the accreditation for 7 years. It’s one of the largest accredited organic estates in Champagne.
The rest of the Drappier’s estate, composed of 42 hectares, is cultivated with sustainable methods. No preventive treatments, soil management (grass, compost), use horses for plowing. — 10 days ago