tight bead, amber hue; yellow apple, citrus, white flowers, cheese rind; light bodied, zesty acidity, touch of residual sugar, 12% ABV; made from Chenin Blanc sourced Seven Springs Vineyard in Eola-Amity Hills, fermented naturally, unfined, unfiltered, no added sulfites, in pétillant naturel style by Raj Parr with Michael Cruise of sparkling wine house Ultramarine; $32 — 10 days ago
One of three bottles of bubbly (2014 Ultramarine BdN and 2010 Larmandier-Bernier VV du Levant) opened when a good friend, @Shawn R , was in town. EO is one of my favorite champagne producers, but this was actually my first experience with the rosé.
5yrs on the lees, disgorged mid 2019. Slightly orange pink in the glass. Initially, it was very razor sharp and intense. Jasmine, orange zest, and dried apricots on the nose. On the palate, the intensity picked up with a strong backbone of limestone, chalk, tangerine and some honeysuckle. When this paired with food, it showed its true colors with a touch more body and richness. Even more impressive was how much better this was on day two...likely a champagne that could benefit from a decant at this age. Much more creamy and showing more red Berry fruit like raspberries, rhubarb and also a little floral. Yeast driven notes didn’t appear until day two. Complex, intense and lots of potential. — 3 months ago
light golden brown, looks like creme soda, medium beaded mousse; ripe berries, toasted hazelnuts, slight herbal tang; medium body, 12% ABV; 100% Pinot Noir sourced from Seven Springs Vineyard, zero dosage, disgorged early 2019, bottled and finished in Petaluma by Michael Cruse of Ultramarine; $65 — a year ago
Yum. Rose. 2015. — a month ago
Finally decided to try this. Think it may have been one of my first allocations. Powerful pineapple and tropical fruit. Apple. Strong acidity. Now I’m gonna have to lay some of the more recent ones down longer! — 3 months ago
Cruse is like the Cali-Cartel of sparkling and since we haven’t lucked out to any Ultramarine in Texas, this is the best I’ve tasted yet. And it’s really awesome.
An ode to Cali sparkling in the traditional method. Complex, deep, rich. Yellow orchard fruits, roasted nuts, baked breads.
A slice of crisp yellow apple dusted in cinnamon and lemon zest. — 4 months ago
I dunno... I think I love this more than ultramarine. Has better acid, that flintyness, and balance. — a year ago
Beautiful pale salmon color, explosive red florals, raspberry, orange peel, sous bois, extremely fine bead and mousse, long finish. I usually try to wait longer before opening Ultramarine, but this was so good straight away I say drink one now if you have a few! Disgorged 11.24.20 😍⚡️🔥🍾🥂 — 4 months ago
Always a delight, though the Blanc de Noirs is consistently more flavorful and interesting. Excellent bubble size and a robust flavor. Paired with caviar and blinis. — 10 months ago