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Certified Sommelier, President of Savvy Cellar Wines Inc.
9.4
Amazingly rich with delicate bubbles. Full of ripe pear, apple pastry, creme brûlée, toffee, and a touch of cheese rind. The acid is present enough to offset the richness. This is a tête I would buy again!
Amazingly rich with delicate bubbles. Full of ripe pear, apple pastry, creme brûlée, toffee, and a touch of cheese rind. The acid is present enough to offset the richness. This is a tête I would buy again!
Tropical fruit and creamy. Mousse like texture. Very delicate, feminine. Beautiful. Aperitif for Kuruoshi Beef/Ch. Trotanoy Dinner @Pignetti's Restaurant, Temple, TX
Tropical fruit and creamy. Mousse like texture. Very delicate, feminine. Beautiful. Aperitif for Kuruoshi Beef/Ch. Trotanoy Dinner @Pignetti's Restaurant, Temple, TX
I think I would mistake this textural, yeasty Champagne for Dom Perignon blind. It was a very pleasant drink, and went well with our sushi, and very well with pork Gyoza. Like DP, the blend hovers around 50/50 Chardonnay and Pinot Noir for this bottling.
I think I would mistake this textural, yeasty Champagne for Dom Perignon blind. It was a very pleasant drink, and went well with our sushi, and very well with pork Gyoza. Like DP, the blend hovers around 50/50 Chardonnay and Pinot Noir for this bottling.
Another fabulous sparkler tasted at the Champagne Bureau's event in Chicago, the 2002 Nicolas Feuillatte Brut Palmes D'Or is exceptional. Captivating smoky-bordering-on-earthy aromas and flavors are woven throughout, endowing this serious Champagne with a perceptible center of gravity. Mineral verve pierces through intense, fleshy layers of wet dough, bruised pear and and walnut skins. I adore yeast-driven sparklers, and will be very curious to monitor its development over time.
Another fabulous sparkler tasted at the Champagne Bureau's event in Chicago, the 2002 Nicolas Feuillatte Brut Palmes D'Or is exceptional. Captivating smoky-bordering-on-earthy aromas and flavors are woven throughout, endowing this serious Champagne with a perceptible center of gravity. Mineral verve pierces through intense, fleshy layers of wet dough, bruised pear and and walnut skins. I adore yeast-driven sparklers, and will be very curious to monitor its development over time.
Champagne, France
