So I felt like a bubbly tonight! Costco pick up..gave it a chill, removed wire cage..barely touched the cork, and it exploded off of the bottle!! I thought my bottle was ruined as my first glass and a half had no bubbles! Thankfully, the effervescent showed up..not sure what happened there!
Anyway, this is a new bottle shape for the Kirkland Brut Champagne. Produced by Manuel Janisson from the Verzenay region of Champagne. This bottling presents a tinge of a rose gold in color and shows more of a yeast nuance from last tasting that I really appreciate! Nice expression of apples, bruised pear, brioche, mango, and crushed rock. I really enjoyed this one! — a year ago
Elegant! What a lovely surprise — 3 years ago
Dry red.
Has depth… I enjoyed. — 6 months ago
The Chimère from Manfred Krankl of Sine Qua Non fame, and the Maurel brothers of Clos Saint Jean, is, appropriately, a beast. Cherry, blackcurrant, Christmas spice, violets and chocolate. Many elements combine to make a compelling wine that deserves attention over time. Indeed, when this bottle was initially opened, the prevailing thought at the table was that it would last months. A small tipple to check in, some time later, was tasted with our own resident chimera (well at least she sort of has the head of Lion element down) present. — 6 years ago
Severn Goodwin
2008 | Pinot Noir
Goldeneye; Estate
Mendocino; Anderson Valley, Philo, CA
(91-93; Drink 2024-33)
2H decant
I really enjoy these Anderson Valley PN's with some time away, teetering on dried cherry, over-ripe cherry on the nose and faint stem notes. Palate shines with dried strawberry, dried cherry, faint forest floor and shaved bittersweet chocolate. I believe this will be in prime form in 2028-30+.
Enjoyed with a Cherry wood smoked pork tenderloin, Kosher salt/pepper rub. Pork was topped with a mushroom/Madeira reduction, great pairing of wood smoke, fortified wine & mushrooms.
Smoked dinners are interesting here, as normally I'm getting licked/bitten by a cat though the entire meal; he's our foodie guy, so par for the course. — 4 months ago