Almost sherry like nose with a lot of bubbles. Due to the hot year? Seems comm after reading other notes. The palate is clearly top notch with a lot of things going on.
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Piemonte at Madison Park How to Cook a Wolf (Seattle, WA, USA): Deep color, a hint of sherry at first, and not a ton of bubbles. I was a little worried at first. However any fears were quickly allayed. Mmmm, crystalline, wonderful acidity, super yeasty, this really gained so much vibrancy and focus with more air.
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Holiday Burgundy Lunch: Served at the end of a very long day of exquisite Burgundy, so this might not have gotten the full attention it deserved. I found it quite enjoyable, but to me today the Clos de Goisses was a step up.
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3/23/2023 - fcxj wrote: 92 Points
Broad, oxidative style.
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2/25/2023 - Bullethead Likes this wine: 95 Points
Almost sherry like nose with a lot of bubbles. Due to the hot year? Seems comm after reading other notes. The palate is clearly top notch with a lot of things going on.
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8/7/2022 - Eric wrote:
Piemonte at Madison Park How to Cook a Wolf (Seattle, WA, USA): Deep color, a hint of sherry at first, and not a ton of bubbles. I was a little worried at first. However any fears were quickly allayed. Mmmm, crystalline, wonderful acidity, super yeasty, this really gained so much vibrancy and focus with more air.
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12/10/2021 - Alex G. Likes this wine:
Holiday Burgundy Lunch: Served at the end of a very long day of exquisite Burgundy, so this might not have gotten the full attention it deserved. I found it quite enjoyable, but to me today the Clos de Goisses was a step up.
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10/20/2021 - jhngo Likes this wine: 98 Points
Stunning great resolved champagne.
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