This Bodega is owned by LVMH. The same ownership as Cheval Blanc, part of Krug, D’Yquem, Dom Perignon, Ruinart, Cheval Des Andes, Louis Vuitton, Fendi, Givenchy etc...
On the nose; meyer lemon, lime, green apple, pineapple, honeysuckle, soft, delicate minerality, brilliant white & yellow lilies with spring flowers.
On the palate, the body is thick & waxy. The fruits are different on the nose. The are macerated and sour; meyer lemon, lime, green apple, pineapple, honeysuckle, soft, big volcanic minerality, fair amount of saline, brilliant white & yellow lilies with spring flowers. There is something on the palate that reminds me of lemon pledge but not furniture polish.
Photos of; their spotless cellar and tanks. Roman influences into their Bodega. Landscaping around the property. Bodega reciving area.
— 23 days ago
My favorite of the first event of Effervescence LA ! In the meantime if I could even just smell this wine I’d consider it a treat. It is the most perfect delicate biscuit with just a dash of lemon curd. An elegant alcoholic tea party treat. I am ruined. I’ll dream of this until I taste it again. Thank you @Delectable Wine for sending me and stay tuned for a column with more bubbly details. — 21 days ago
Character, perfect match to oysters. 6/4-2018 — 2 months ago
24 mars 2018 : 50 ans — 2 months ago
A favorite — 5 months ago
A nice switch up from the Billecart Salmon Rosé. On the nose; red fruit blend, fresh dark florals and red roses. The palate fruits are deeper/darker. Ripe; black cherries, black raspberries, strawberries, cherries w/ a touch of liqueur. Baguette crust, medium intensity of gray volcanic minerals, soft, powdery minerals with a touch of grittiness, beautiful acid and a rich, round, polished finish. Photos of; House of Ruinart, cellar, very old private cellar that I would love to dive into & one of their Grand Cru Vineyards. 375ml — 2 months ago
Some technical shit here, in really quick snippets, might not make sense to most. Learned a lot working with some really high PH fruit over the last few years. Has to do with high Potassium conversion levels in the Vineyard, yada, yada...The Rocks District has notoriously high Ph fruit, has to do with the terroir. The best way to protect against spoilage and Volatile Acidity during aging is maintaining sulphur levels. About 5 years ago I was taught in a Ruinart seminar that they believe Sulphur fully integrates into wine in 3 years. Recently I’ve hit some health issues and am trying to rebalance sulphur levels in my body. Have cut out all thing that breakdown into So2 based compounds, alliums, bitter greens, eggs, wines, aged cheese, aged meat... So wife opened this new release yesterday, she drank, I sniffed, it’s completely underlying of sulfuric compounds. She decanted it and we came back to it 12 hours later and some black fruit was showing but still a lot of sulphur. It took me back to the Ruinart seminar, wonder if these will integrate 3-5 years down the road. Really interesting stuff. These are easily my favorite labels in the business. The boxes they come in, the whole packaging...I love it, love what Christophe does. — 2 months ago