Sparkle Ball: Reception with deviled quail eggs and smoked trout roe. Delicious full-bodied BdB. Trouble was we followed this with Krug 2006 which is a monster. Nonetheless this was delicious and more subtle.
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Clear signs of oak but a creamy intense fruit which makes it a delight to drink. Toasty, honey, spices and candied lime. Fine minerality on the palate while still expressive in both fruit and spices Medium acidity - probably due to the vintage as I have before tasted De Sousa with higher acidity levels.
Would by again but probably try to find a vintage like 2012
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DG 12/2018 We were worried when we opened the bottle because there was a strange aroma that reminded us of TCA (heavy woody aroma, some dampness, ...), but we left the bottle a couple of hours and it completely disappeared for when we served the first glasses. Refined and opulent. The use of wood barrels is very obvious here: lots of spices such as black pepper, clove, Christmas cookies spice mix, sarsaparilla, balsamic vinegar, dried coconut; toasty notes of bread, freshly baked cookies, marzipan, and toasted nuts; the fruity side is very prominent as well, with lots of exotic fruits: mango, pineapple, and guava, as well as ripe citrus fruits with lemons, limes, some sweet grapefruit and red plums; a clear presence of chalk, typical for the villages of origin, wet stones, a lot of sea salt, and an elegantly oxidative finish with some Sherry wine. We were impressed by the deliciously velvety texture of this wine; small and creamy bubbles, and a marked, yet balanced acidity that gave a sensation of sapidity, the type of champagne that you just want to keep drinking; there is clearly a lot of potential for ageing, but we enjoyed it exactly as it was, a delicious wine. 93pt
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Richard Juhlin Top 100 Day 1 @ Gustav Zürich (Restaurant Gustav Zürich): From Magnum, not blind It was the starting Champagne for the first day of Richard Juhlin's Top 100. I had the chance to drink it 2 years before at the winery from regular bottle. Today much more balanced and subtle than then. Grapefruit, flintstone, citrus, salty, fresh and well drinkable. 92
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10/30/2023 - Bubbly Babes wrote: 94 Points
Sparkle Ball: Reception with deviled quail eggs and smoked trout roe. Delicious full-bodied BdB. Trouble was we followed this with Krug 2006 which is a monster. Nonetheless this was delicious and more subtle.
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10/24/2022 - aquacongas Likes this wine: 94 Points
not blind
Very balanced and great to drink in this stage. Nomen est omen. Great acidity structure with some creamieness. Disgorged 2016. 94-95
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8/20/2022 - Morten VB Likes this wine: 93 Points
Clear signs of oak but a creamy intense fruit which makes it a delight to drink.
Toasty, honey, spices and candied lime. Fine minerality on the palate while still expressive in both fruit and spices
Medium acidity - probably due to the vintage as I have before tasted De Sousa with higher acidity levels.
Would by again but probably try to find a vintage like 2012
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10/4/2020 - julen789 Likes this wine: 93 Points
DG 12/2018
We were worried when we opened the bottle because there was a strange aroma that reminded us of TCA (heavy woody aroma, some dampness, ...), but we left the bottle a couple of hours and it completely disappeared for when we served the first glasses. Refined and opulent. The use of wood barrels is very obvious here: lots of spices such as black pepper, clove, Christmas cookies spice mix, sarsaparilla, balsamic vinegar, dried coconut; toasty notes of bread, freshly baked cookies, marzipan, and toasted nuts; the fruity side is very prominent as well, with lots of exotic fruits: mango, pineapple, and guava, as well as ripe citrus fruits with lemons, limes, some sweet grapefruit and red plums; a clear presence of chalk, typical for the villages of origin, wet stones, a lot of sea salt, and an elegantly oxidative finish with some Sherry wine.
We were impressed by the deliciously velvety texture of this wine; small and creamy bubbles, and a marked, yet balanced acidity that gave a sensation of sapidity, the type of champagne that you just want to keep drinking; there is clearly a lot of potential for ageing, but we enjoyed it exactly as it was, a delicious wine.
93pt
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3/3/2019 - aquacongas wrote: 92 Points
Richard Juhlin Top 100 Day 1 @ Gustav Zürich (Restaurant Gustav Zürich): From Magnum, not blind
It was the starting Champagne for the first day of Richard Juhlin's Top 100. I had the chance to drink it 2 years before at the winery from regular bottle. Today much more balanced and subtle than then. Grapefruit, flintstone, citrus, salty, fresh and well drinkable. 92
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