Graham Beck
Brut Zero Chardonnay
Självaste definitionen av “bang for the buck”.
Självaste definitionen av “bang for the buck”.
Jun 14th, 2020Old champagne style of fresh turned almonds. Green figs. Six years in lees! Almost oxidized but bracing freshness without the dosage
Old champagne style of fresh turned almonds. Green figs. Six years in lees! Almost oxidized but bracing freshness without the dosage
Nov 11th, 20152006-vintage. 11.5% alc.
100% Chardonnay.
Being a devoted bubblehead and usually enjoying bone dry styles this comes across a bit to "steely" and thin to merit much attention.
2006-vintage. 11.5% alc.
100% Chardonnay.
Being a devoted bubblehead and usually enjoying bone dry styles this comes across a bit to "steely" and thin to merit much attention.
Sommelier Starling Diner, Editor Champagnifique.com
Notes for the 2005, tasted 7/2015: 87% Chardonnay, 13% Pinot Noir, zero dosage. Despite having no added sugar, at this point in its development this Cap Classique shows rich bruised Red Delicious apple, strawberry croissant, cream and caramel, lashed together with a lime pith throughline and a long finish. Refreshing and crisp, with sufficiently high acidity, structure and fruit to carry it forward for a few more years. Fine mousse. Stunning achievement at its price point. I wish I'd bought three cases instead of just three bottles.
Notes for the 2005, tasted 7/2015: 87% Chardonnay, 13% Pinot Noir, zero dosage. Despite having no added sugar, at this point in its development this Cap Classique shows rich bruised Red Delicious apple, strawberry croissant, cream and caramel, lashed together with a lime pith throughline and a long finish. Refreshing and crisp, with sufficiently high acidity, structure and fruit to carry it forward for a few more years. Fine mousse. Stunning achievement at its price point. I wish I'd bought three cases instead of just three bottles.
Jul 9th, 2015Excellent bubbles, impressive technique to make it without adding sugar.
Excellent bubbles, impressive technique to make it without adding sugar.
Jan 2nd, 2018