From magnum at my annual crab/champagne open house. Funky, almost cheesy nose with some real weight on the palate. Round and complex, rather than bright and light. Really, really expressive with definite development over time.
From magnum at my annual crab/champagne open house. Funky, almost cheesy nose with some real weight on the palate. Round and complex, rather than bright and light. Really, really expressive with definite development over time.
Jan 21st, 2020
So if I were going to start buying champagne, this may be where I’d begin. Immensely satisfying. A great wine with bubbles. In perfect shape on day two without a cork in it even. With thanks to Maggie H!!
So if I were going to start buying champagne, this may be where I’d begin. Immensely satisfying. A great wine with bubbles. In perfect shape on day two without a cork in it even. With thanks to Maggie H!!
Aug 23rd, 2018
Rockstar wine from one of the best in the game.
From a 0.9 hectare parcel of Pinot Noir with vines averaging 35 years of age.
Vinification: 1st press juice only, hand harvested and crushed by foot and fermented using indigenous yeast. Bottled unfined and unfiltered.
Aging: Aged for 28 months on the lees in stainless steel. Bottled with no dosage
Production: Extremely limited
Notes: From a 0.9 hectare parcel of Pinot Noir with vines averaging 35 years of age. 1st press juice only, hand harvested and crushed by foot and fermented using indigenous yeast. Aged for 28 months on the lees in stainless steel. zero dosage.
Rockstar wine from one of the best in the game.
From a 0.9 hectare parcel of Pinot Noir with vines averaging 35 years of age.
Vinification: 1st press juice only, hand harvested and crushed by foot and fermented using indigenous yeast. Bottled unfined and unfiltered.
Aging: Aged for 28 months on the lees in stainless steel. Bottled with no dosage
Production: Extremely limited
Notes: From a 0.9 hectare parcel of Pinot Noir with vines averaging 35 years of age. 1st press juice only, hand harvested and crushed by foot and fermented using indigenous yeast. Aged for 28 months on the lees in stainless steel. zero dosage.
Oct 13th, 2016
Champagne, France
