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| Drinking Windows and Values |
| Drinking window: Drink between 2019 and 2025 (based on 2 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 7 notes) - hiding notes with no text | | | Tasted by acyso on 10/3/2023 & rated 90 points: Dinner at 312 Fish Market (Chicago, IL): From magnum. This is one of the most Champagne-like bottlings of Ultramarine I recall having; it's relatively rich and biscuity on the palate, but the midpalate and finish taper out a little bit. Very nice acidity overall, as well as minerality. Quite enjoyable, but I have some trouble with the value proposition here, unfortunately. (1022 views) | | | Tasted by csimm on 5/31/2022 & rated 92 points: Pours a translucent salmon color, with an orange rind hue that shimmers through the effervescence. On the palate, the bubbles are slightly aggressive at first, giving way to a succulently sweet front end that speaks to ripe cherry, orange spray, and melon flavors that do everything they can to invite a gourmand and salivary experience. The mid-palate is rich and enveloping, finishing aptly focused and ramped-up in terms of energy and narrowing of the otherwise broad-spectrum profile.
It's a chewy sparkler at first pass, but is able to stay honed and correct in execution at the very end. It's almost like a still Rose with a little extra spritz in its step. Champagne traditionalists may not dig that so much. I fall somewhere in between: liking the fruit flavors (though a bit too sweet for me personally) but yearning for more 'Champagne' typicity in the extra brut/no dos sense. I mean, if you're expecting Marie Courtin, then you might as well use the Ultramarine for dish soap. If you're a berry monger succubus and get down with the New World palate, you'll love the Ultramarine.
90-91? points for the provençal palate. 92-93+ points for the Yankees in the room. (2615 views) | | | Tasted by Fugu Me on 9/11/2021: Simultaneously rich and light, this was lovely and delicious. Bright enough to go well with sushi, it had depth and was delightful on its own. Gorgeous copper-tinged color added to the overall aesthetic appeal. Sadly my only bottle of the late-disgorged 2012. I could drink this all of the time. (917 views) | | | Tasted by Mrbuzz on 9/2/2021 & rated 94 points: Disgorged 11-18-20...I believe no dos. Cool looking color! Kind of a metallic aged Burgundy with shiny gold and green tinge...nose of fresh cold apple cider, peach pie, cherry skin, floral lychee. More citrus tingle than I expected...tiny prickly bubbles, more intense citrus cut than I thought it would have...sharp at times...yet there is a super nice ginger/apricot chiffon mousse that creams and calms. Rich and fleshy vinous fruit...wonderful sour to the salt to the ripeness...subtle lees and yeast...less than expected...shows that exotic almond liqueur nuance that I get in these wines...really bright and punchy...the age has brought on some sautéed honey butter, slight bruised apple...but really no signs of aged ox. Fascinating burst of sour energy like a current release wine at first...then the calmness and complexity contemplation like an aged one. I think a little more bottle age will do wonders to polish the balance...would hold another bottle(if I had one) for a couple more years. Another extremely TASTY, and FUN, wine from UM! (1058 views) | | | Tasted by Shay.Aldriedge on 7/17/2021 & rated 93 points: Having been a long time fan of Michael Cruse and his Ultramarine wines, I was excited to try my first late disgorged offering. Michael recommended at least 6 months post disgorgement before opening…this was disgorged Nov 2020, so I was able to give this 8 months.
Compared to the regular Blanc de noir, I didn’t get that cream soda type note on the nose upon opening, but a lot of this was similar to its regular sibling. Definitely a core of oxidized Apple, with notes of Apple strudel, Bosc pear, and a Carmex note I get with a lot of zero dosage grower champagnes. On the palate it was more full bodied and rich, with a very vinous profile. Closer to high quality white wine than it was sparkler. Bubbles weren’t aggressive. The fruit was mainly Granny Smith Apple, lime stone, and sea salted grilled lemon. Not yeasty. At the additional cost compared to the regular offerings, the comparison is debateable, but the wine is without a doubt well made and fun to try. (988 views) | | | Tasted by mark2eye on 12/31/2020 & rated 90 points: Amber reddish gold in color
Ripened apples with a slight tartness (952 views) | | | Tasted by jrkennedy37 on 12/19/2020: Tried back to back with the '16 BdN and I definitely see the similarities. Nose, palate, just about everything is the same except the LD is more subdued across the board. I'm a big fan of Cruse's wine in general so thought this would be fun to try, despite the hefty price tag. It was a good education on what happens with a few extra years on the lees, though I can't say it's much better than drinking a regular disgorgement bottle.
My expectations were centered around LD expressions I've seen from major champagne houses as well as some of the domestic holdings from taittinger, Schramsberg and J, which build on the bready elements and gain weight and complexity with time. This did neither.
I do think the '16s are much better made wines than the '12s, as Cruse has improved his technique, so I'm curious how some of these more recent vintages would fare as LD expressions (maybe with ~12 years on the lees vs only 8?). (830 views) |
| Ultramarine Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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