Lemon rind, hay, and apparently, unicorn tears. This is fantastic. — 16 days ago
I dont think it gets much more unicorn-y than this. Beautiful texture, fruit, very well integrated. Could last a while longer. — 2 months ago
True unicorn wine from a wine-making region under threat from - who else - humans. A bit shy at nine years young, but some funk and a generous amount of spice on the second day, needs cellaring but could be truly special. — 4 months ago
1997 unicorn — 25 days ago
The 1998 is like a white unicorn. Some people don't think it exists but it does and its gooood. Very spicy, like peppered beef. Full bodied with a chewy finish. Glad I found it. — a month ago
Always a staple for me. It is one of the most balanced, inexpensive, Grand Cru Champagnes I think you can buy. Mostly all Pinot Noir, and a little Chardonnay, no P.M.
Trick to Champagne: Don't drink it to cold, it's a waste of a unicorn in the wine world. 45-50° is where you get to experience how great it can be.
Cheers to 2017. — 4 months ago