Michael Chelus

8.9

Apple, lemon, mango, melon and slate. Great acidity and minerality. — 7 days ago

Andrew Cullimore

9.6

Medium lemon colour . Persistent and fine perlage. This is quite restrained at first with lemon oil , toasty baked pastry and oyster shell hints . On the palate this is really quite intense , honied lemon , ginger, toasty yellow fruits , toasted nuts and quite mineral, oyster shell hints. Long and complex on the finish , fresh acidity , intense and complete . Needs a little more time, will show even better in 5 -10 years or so and over the next 10-15 years . — a month ago

Tom Casagrande

9.2

Toasted honey and heather, so rich, but the sweetness seems to be dialing back a bit with age. Nice acids and great persistence. — 8 months ago

Andrew Cullimore

9.3

Quite young looking lemon , just a hint of gold . very fine bubbles , that dissipate quiet quickly in a white wine glass . Lots of roasted nuts , toasted bread , caramel , and a oyster shell , caramelised lemon peel , saffron , lemongrass and a hint of curry . On the palate this has more of the caramel notes , with saffron , some lemon, mineral a quite tight , slightly astringent acidity and mineral finish. Not overly intense but quite good length , with mineral , oyster shell , toasty , brioche finish . This is fully mature and is at peak in magnum , drink now and over the next 5 -10 years . Disgorged March 2020 — 2 days ago

Vanessa

9.2

Cheers to top quality bubbles from the Anderson Valley of the North Coast of California!

This wine is made with a blend of Pinot Noir and Chardonnay grapes.

It’s beautifully balanced with layers of autolytic characteristics like toasted almond, pie crust, brioche, biscuit, marzipan, nougat, thanks to 5 YEARS on the lees…

It has a creamy mouthfeel maintaining freshness with notes of white peach, apple, raspberry, lemon zest, white blossom…

Mousse is fine and persistent. — 7 months ago

with Deked1

Somm David T

Independent Sommelier/Wine Educator

9.2

It’s Miller time. Well…actually Billecart time. I like this more than I buy it. One of good cuvées easily found in 375ml.

The body creamy, layered, nice c02, bruised golden & green apple, ripe Bosc pear, pineapple flesh, tropical melons-mango driven, lime & lemon zest, cream soda, cream, white spice-ginger, bread, yeast, brioche, soft but grainy moist chalkiness, sea spray/fossils, slightly chard sourdough toast, wet/softened alluvial, limestone, wet river stone, notes of flintiness, yellow lilies, white orchids, fruit blossoms, jasmine, rainfall acidity, excellent balanced fruit & earth, tension, structure with a juicy two-minute polished finish that falls onto beautiful minerality.

BTW, home grown tomatoes with Companion Bakery wheat sourdough, lightly toasted w/ olive oil, burrata, Tondo balsamic (stunning), olive oil & fresh basil never gets old. — 2 years ago

Conrad Green

9.6

From mag. Lovely supple fruit. Tangy marmalade and lemon honey with toasted notes. Mellow and intense with lovely acidity. In a great place — a month ago

with BOT, Matt and 1 other

Gilbert Van Hassel

9.5

Typical mesnil chard. Very crisp and clean. Pear, honey and toasted brioche. Great acidity and ample bubbles. — 3 months ago

Jay Kline

9.4

Served with Fisherman’s Pasta - sablefish, mussels, saffron gnocchetti pasta, fennel, fresh baguette toast. If there is one thing constant about every Lopez de Heredia Blanco that I’ve had the pleasure of enjoying, it’s that they are never boring. The 2006 delivers on that with notes of dates, dried apricot, German candied nuts, marshmallows, cumin, dill and toasted coconut. Dry with fantastic acid and the texture is waxy. One of my favorite white wines on earth. Will probably live for another 20 years easy. — 7 months ago

Joe Christenson

9.1

Tasty and traditional. Toasted brioche, ginger, and toasted almonds. Well balanced, tight bubbles. Not quite finessed but delicate and approachable. — 2 years ago