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Blend of pinot noir and chardonnay, aromas of stone fruit with citrus and biscuit notes. On the palate flavors of apple, pear and citrus zest, earthy yeasty spice and tiny bubbles. The wine is well balanced, good acidity, some yeast and minerality on the long finish.
Blend of pinot noir and chardonnay, aromas of stone fruit with citrus and biscuit notes. On the palate flavors of apple, pear and citrus zest, earthy yeasty spice and tiny bubbles. The wine is well balanced, good acidity, some yeast and minerality on the long finish.
A blend of 85% Pinot Noir and 15% Chardonnay, this Méthode Champenoise wine shows stone fruit aromas and toasty notes. The palate shows crisp Apple and juicy pear flavors, lively acidity, creamy mousse and good steady stream of tiny bubbles. The finish is medium and leaves some mineral and yeasty notes. Nice CA bubbly.
A blend of 85% Pinot Noir and 15% Chardonnay, this Méthode Champenoise wine shows stone fruit aromas and toasty notes. The palate shows crisp Apple and juicy pear flavors, lively acidity, creamy mousse and good steady stream of tiny bubbles. The finish is medium and leaves some mineral and yeasty notes. Nice CA bubbly.
I attended a tasting that featured a Royal Cuvée vertical hosted by winemaker, Steven Urberg last week. It was fascinating to see the evolution of the style of this Sonoma Brut, but also to taste wines from vintages spanning more than 20 years. The 1987 is mature, slightly austere, and sports higher acidity than the rest. It's dark gold, with notes of walnut skins, caramel, dried apples and apricots, sultana, and wet dough. At this stage the mousse is ultra fine and waning, but still lovely. 12% ABV | Sample
I attended a tasting that featured a Royal Cuvée vertical hosted by winemaker, Steven Urberg last week. It was fascinating to see the evolution of the style of this Sonoma Brut, but also to taste wines from vintages spanning more than 20 years. The 1987 is mature, slightly austere, and sports higher acidity than the rest. It's dark gold, with notes of walnut skins, caramel, dried apples and apricots, sultana, and wet dough. At this stage the mousse is ultra fine and waning, but still lovely. 12% ABV | Sample
Hey, not bad. You get some apple and pear. You get a little yeasty bread (let's not call it brioche). You get lots of fine bubbles. No regrets opening this anytime.
[Note: One should not have regrets opening sparkling wine of any quality at any time for any reason. More bubbles in our lives, please!]
Hey, not bad. You get some apple and pear. You get a little yeasty bread (let's not call it brioche). You get lots of fine bubbles. No regrets opening this anytime.
[Note: One should not have regrets opening sparkling wine of any quality at any time for any reason. More bubbles in our lives, please!]
Sonoma County, California, USA
