Community Tasting Note

Jay Hack wrote:

Thursday, November 25, 2010 - A bubbly starter to Thanksgiving dinner. No real sweetness but not aggressively dry either. There was white fruit, non-orange citrus, and spiciness. There was none of the yeasty brioche you get in chardonnay-based champagne. There was also a characteristic additonal flavor that you get in Vouvray, whether sweet or dry, that I cannot describe. The wine definitely, and gladly, lacked the bitterness I often get with extra-brut champagne. This had better balance of fruit, giving it a bit of apparent sweetness on the palate without any real sugar.

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