Slight musty, oxy notes with lemon and tart citrus, cider; very acidic, a big out of balance IMHO, this shouldn't be a brut nature just for the sake of it. After Krug this didn't show well. Should have come first. Massetto dinner Rocco Borgese
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A bit muted on the nose but some nice berries and red fruit with lemon and lime. In the mouth it´s almost undrinkable, the acidity is way too high. Did not finish the bottle.
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Disgorged 2014, labeled LB12. Agree with others that this was quite dry with a high acid expression. But I do feel that it was just on that edge where even a drop of additional acidity would have throw it out of balance. I was pretty impressed with the depth and intensity of fruit. I wish that it didn't ride up so close to the edge of balanced/unbalanced and had just a little bit more richness to round it out. But this is a pretty minor nit to pick here.
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Disgorged in 2014. Oxidative yellow fruit and lots of salty mineral. The palate is less deep than the selosse initial. Its a bit upfront but quite appealing.
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Wine & Chinese on a Monday Night (Sun Wah BBQ, Chicago, IL): A tale of two wines. Without food this was just brutally dry with ripping acids. With food the wine was tamed and more civilized (in particular deep fried scallops did the trick nicely). Medium nose with white fruit and mineral. Palate has apples with notions of biscuit crumbs. A well-made example, but not my preferred style of bubbly.
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Rebecca's Welcome Dinner (Chicago, IL): Bottle 127 of 550, disgorged August 28, 2014. This is one that certainly needs some food to go with it. Basically, it's a pure acid knife. Mineral, lean, and profoundly austere. There's a really nice thread of acidity to it, and while there are plenty of things to admire about this wine, would it really be so bad to add a spot of dosage here to round it out?
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2/28/2022 - peternelson wrote: 89 Points
Slight musty, oxy notes with lemon and tart citrus, cider; very acidic, a big out of balance IMHO, this shouldn't be a brut nature just for the sake of it. After Krug this didn't show well. Should have come first. Massetto dinner Rocco Borgese
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5/31/2021 - Cliffen80 Does not like this wine: 78 Points
A bit muted on the nose but some nice berries and red fruit with lemon and lime. In the mouth it´s almost undrinkable, the acidity is way too high. Did not finish the bottle.
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8/20/2020 - Elvis1969 wrote: 80 Points
Citron och en enorm syra, inget mer.
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8/16/2017 - winequant Likes this wine: 91 Points
Disgorged 2014, labeled LB12. Agree with others that this was quite dry with a high acid expression. But I do feel that it was just on that edge where even a drop of additional acidity would have throw it out of balance. I was pretty impressed with the depth and intensity of fruit. I wish that it didn't ride up so close to the edge of balanced/unbalanced and had just a little bit more richness to round it out. But this is a pretty minor nit to pick here.
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11/1/2016 - Burgnick Likes this wine: 90 Points
Disgorged in 2014. Oxidative yellow fruit and lots of salty mineral. The palate is less deep than the selosse initial. Its a bit upfront but quite appealing.
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5/16/2016 - Nanda wrote: 90 Points
Wine & Chinese on a Monday Night (Sun Wah BBQ, Chicago, IL): A tale of two wines. Without food this was just brutally dry with ripping acids. With food the wine was tamed and more civilized (in particular deep fried scallops did the trick nicely). Medium nose with white fruit and mineral. Palate has apples with notions of biscuit crumbs. A well-made example, but not my preferred style of bubbly.
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5/16/2016 - acyso wrote: 90 Points
Rebecca's Welcome Dinner (Chicago, IL): Bottle 127 of 550, disgorged August 28, 2014. This is one that certainly needs some food to go with it. Basically, it's a pure acid knife. Mineral, lean, and profoundly austere. There's a really nice thread of acidity to it, and while there are plenty of things to admire about this wine, would it really be so bad to add a spot of dosage here to round it out?
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11/5/2015 - aagrawal wrote: 94 Points
30-year Anniversary Champagne Tasting (The Wine Club, San Francisco): Nice blend of yeast, great intensity, good depth, baked apple pie; palate is dense, great depth of flavor, well balanced acidity; long finish. Very, very nice. 94
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