Nose has banana peel, citrus zest, (light) sliced tangerine, sliced peach, white bread and beautiful white floral notes.
Palate has mashed white peach, tangerine zest, (light) mango, warmed green apple and (light) tangerine juice. A light chalky note on the finish and medium levels of sweetness, a fun fine!
An Oregon-style Edelzwicker; 38% Pinot Blanc, 20% Muller Thurgau, 19% Riesling, 18% Pinot Gris & 5% Muscat. — 4 days ago
Nose has delicate yellow fruits, a waxy lanolin Semillon thing, and some toasty oak. Dark and low toned in the mouth — almost like a red— but very persistent and nicely balanced. Needs a delicate fish dish as a counterpoint to shine. (Not great with turkey.) — 7 days ago
Champagne is for celebrating, not that I need a celebratory reason to open a bottle as I am hooked on champagne. 💉
However, after installing 27 solar panels and waiting an additional seven weeks for my Tesla, I/we have almost erased our carbon footprint. Finally picked it up today. I believe we all need to do our part to save the glorious vines that bring so much happiness to our lives. 🍷🥂👍
As for the Baron Fuentes, the is a very good Champange and is perhaps the best QPR out of Champagne at $24.99.
Bright lemon, lime, grapefruit w/ sugar, bruised red apple & pear, touch of ginger & cider, bread dough, baguette crust, sea spray, white spice with some palate heat, sea fossils, grey volcanic minerals, spring flowers, lilacs and yellow lilies. The acidity is bright, crisp and lively. The finish is smartly polished, well balanced and persistent for minutes.
Whoo hoo! So close to carbon free! 🍾🥂 — 5 days ago
Vintage 2015 / From a mixed box I bought. Very pleasant surprise, this wine made from Macabeu, Chardonnay, Xarel-lo and Parellada. Made under flor, but with restraint. This results in a very gastronomic wine, vivid and playful. Be aware: not easy! Lively acidity. / Paired with Fruits de Mers as a starter and small sole fish and salad as main dish. — 5 days ago
No words. Natty crunk meets ‘60s right bank Bordeaux. Luncheon claret...as you might have been served by Warhol or Timothy Leary. The Merlot seems a bit riper and more assertive in this vintage, but the CF wrapper leaf and cranberry pop comes in on the surprisingly suave and sneaky-tannic finish. There are no better wines being made in America if you love things that have one foot firmly rooted in the classics and the other with the itch for the new. Superlative and timeless. — 6 days ago
Thought we’d try something new. Recommendation from the the Champange Buyer at K&L, Gary Westby.
The nose reveals; green & golden apple, apple cider, overripe pineapple juices, lime, lemon, kiwi, Bosc pear, understated, apricot liqueur notes, candy bar nougat, walnut skin, hazelnuts, bread dough, yeastiness, soft; chalkiness, sea fossils, grey minerals, yellow lilies, lilacs and spring flowers.
Green apple leaps onto to the palate followed by; golden apple, apple cider, overripe pineapple juices, lime, lemon meringue, cream, kiwi, Bosc pear, understated, apricot liqueur notes, delicate mousse, micro-micro bubbles, candy bar nougat, walnut skin, hazelnuts, bread dough, yeastiness, chalkiness is a little more gritty than the nose, sea fossils, grey minerals, soft, white spice with just a touch palate heat, yellow lilies, mixed greens, lilacs and spring flowers. The acidity is gentle & quite nice. The finish has nice finesse, well balanced, polished & persists minutes.
Smartly priced at $29.99. Buy it while it’s in, doesn’t last more than days.
Photos of; Gary Westby with the father-Daniel Thibault & son winemaking team, Daniel Thibault and a Marne vineyard vista.
Producer notes: Daniel Thibault, the chef-de-cave of Charles and Piper Heidsieck for over two decades. After inheriting two hectares of the family vines over 15 years ago, Thierry decided to produce his own champagne from them.
Champagne note: this is a blend of equal parts Chardonnay, Pinot Noir and Meunier from estate-grown fruit in the Western Valley of the Marne. — 12 days ago
This wine is singing right now and was a pitch perfect pairing with broiled Salmon and broccoli with toasted pine nuts. The nose is ever so slightly oxidative with dried fruits and a light-potpourri floral character. The acid envelops the palate but in a way that is in perfect balance with the significant weight of the wine. The citrusy salinity finishes clean and long and brings me back to Vernazza. — 9 days ago
Life is short - drink vintage Champagne. Hugely complex nose. It’s brown sugar, poached Granny Smith apples, but underneath a tropical baked pineapple note. Tertiary notes of deep white flowers and lemon. This juxtaposition between fresh, bright fruit, and deeply brooding rich sugary toasty notes is...Truly stunning. The nose is one of the most complex in Champagne I can recall to date. Goes on with autolysis but with cinnamon and sugar. Gorgeous. The palette snaps alive with malic notes, good acid, the wine is still quite alive. It goes on and on, the green apple provides such freshness. The mid palette is expansive and rich, it’s teeming soft tannins. The finish is long and beautiful, it begs for another sip. — 5 days ago
November’s 4th Friday was a big hit. There is no way I’ll be able to upload all the wines, nor give them the reviews they deserve, but there were a few worthy of mentioning!
Wow! A stunner at this age, just as good as the ‘03 right now but with more in reserve. Powerful. Floral aromatics with a streak of yeast down the middle. Great mousse and extremely energetic on the palate. Lightly buttered English biscuits, powdered lemon bar, classic crushed limestone with warm fruits like golden delicious apples. Just beginning to open. Thanks @joe leatherwood — 2 days ago