Another quaffer. Pure, fresh, textural. Apparently a skinsy, but ever so lightly so. Apple, pears, candied ginger, ripping acidity, saline. So delicious and so refreshing in the tropical weather.
First time trying this producer and wine. From old vine Macebau, might contain a touch Syrah and/or Muscat - the information varies online. Biodynamics, minimal intervention. — 5 days ago
The latest release of the Grand Siècle from Laurent Perrier is a truly spectacular Champagne. Disgorged in October 2017 the wine is a blend of the top wines made from 2002, 2004 and 2006. The bouquet is simply intoxicating with amazing range, from honeydew lemon to citrus rind, brioche and Japanese pear. On the palate, this shows an excellent combination of viscosity and tension. Apricot, Challah bread, marzipan and kumquat zest flavors all marvelously combine togehter. While this is a marvelous Champagne that is built to age, it is simply impossible to resist right now. Drink 2019-2040- 96 — 5 days ago
It was 19 in TX Tues, hailed yesterday, and is 80 degrees today. Welcome to spring in TX.
I love the info on the back of these bottles as they give detail to the base vintage and when they were disgorged. This is ‘08 base, disgorged 2017.
Right up my alley. I’d call this oxidative, but not overly so. There is a Krug-ness about this style. It’s toasty and savory with a little caramel, toffee and baked apple. Creamy. For my personal taste, while I enjoy all champagne cold, this is one of the few styles that holds up well even once it warms up slightly as there isn’t a lot of tartness here. — 11 days ago
Very pleased to be amazed by something I didn't even know existed
Sherry Oloroso from down under
Well we all underestimate what this country has been producing on all sorts of fortified wines
The mouth is so in balance, so complete — 5 days ago
Friday night, finally! It's been a long week, so I'll relax with one of our favorite Champagne's. We visited Caillez-Lemaire in May of 2018, greatly enjoying their hospitality and tasting through the lineup. The Eclats Brut is our favorite, great value for delivered enjoyment at ~$35.
Nose is toasty brioche and a minerally quince jam. Ultra clean, creamy palate reflecting the same notes.
Pictures of our bottle of the evening and stacks of champagne resting in the C-L cellar with their temporary closures, all waiting for someone's future enjoyment.
Delectable Post No. 1400...Time really flies when you're not paying attention. — 5 days ago
Finally warm enough to break out a bottle on the porch!
Delightful lemon bread on the nose.
Full creamy mouthfeel, apricots, Bosc pears, with full on tangerine acidity.
Lip smacking good, and generous on the flavors, as they keep on stopping by to say hello, then linger on for a very very long time. Yum. — 5 days ago
A night cap after the Scarlett Reserve. Tasted many times with consistent notes. This is a stunning SB. Exotic, tropical bouquet. Loads of citrus fruits on the palate. Deftly balanced. Best domestic SB we’ve tasted.
In the background, our new cellar. Glass frame will be inserted in a week or so. — 11 days ago
It’s been years since I had tried this wine and tonight it was not quite as I remembered it, but that was not necessarily a bad thing. Tonight it was more integrated and mellowed out; smoothed over like river stones, lacking the vibrance of bright colors but still showing a nice ‘pastel’ maturity that was very pleasing. — 15 days ago