Salmon red color. Steely red berry nose. Very nimble on the palate, soft, with tart raspberry. Great overall mouthfeel and medium plus acidity. Good stuff.
This came across as very ripe and slutty pushing the sweet envelope. Ripe plum, bing cherry, and raspberry. The sandelwood, which I love, holds it together. This followed a big lineup of champagne which probably elevated the perception of ripeness.
Light salmon color. Bubbles are almost non existent immediately after pouring. Light oxidation adds some depth and complexity. Light raspberry and fruit peel flavor and quite rich. Do these guys make anything I don't enjoy? Haven't found one yet.
This is a fantastic wine. This is pretty dark gold, if this was a white burg there'd be real concern. No problems here, beautiful looking wine. Crazy good nose, lots of baking spices. Baked apples comes to mind. Yellow fruit, pear and apple, and a hint of oil, smooth mouthfeel with a glycerin aspect. Excellent balance.
Pink color. Mousse nose. Very light fruit, almost to a flaw, and high acidity. I wrote down "edgy" which is probably best translated to very angular. Just OK and probably not worth the tariff.
Light yellow color. I'm pulling a little warm croissant from the nose and citrus. The flavor is light green apple and very fine yet aggressive effervescenes resulting in a long and sharp finish. Food wine for me so it worked well with the appetizers.
Why isn't this a perfect champagne? I don't know, it may be for me. The nose is classic big house sparkler with a touch of oxidation, apple, and Melba toast. Sweet yellow tree fruit. Excellent balance, enough acid to counter the weight of the oxidation and lighten the mouthfeel. Really good.
Good lord... I see people scoring this wine 100 points. I'm not a points guy but this could be 103-104. It's amazing in every facet. It looks a little aged as there's depth to the brass color. The initial take is a whiff of apple sauce with cinnamon, the kind your mom served with over cooked porkchops as a kid. Toss in sliced almonds. Killer. The palate is a stunner. Spicy yellow fruit and creamy but medium acid. Great intensity. The lemon note carries through to the end of a long finish. There's a red / black pepper note too. One of the best Chardonnay tasted. I wonder how this would age? Does it get better? If so, how? It's incredible now. Very thankful to Paul and Ashley for sharing.
2008 Lagier Meredith Syrah
USA, California, Napa Valley, Mt. Veeder
Very dark maroon. Light oak nose / stem and black fruit aromas. A hint of black olive. Palate shows tar and tons of herbs. Dark ripe plum and iodine.
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NV Christophe Mignon Champagne Brut Rosé Pur Meunier
France, Champagne
Salmon red color. Steely red berry nose. Very nimble on the palate, soft, with tart raspberry. Great overall mouthfeel and medium plus acidity. Good stuff.
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2009 Rivers-Marie Pinot Noir Summa Old Vines
USA, California, Sonoma County, Sonoma Coast
This came across as very ripe and slutty pushing the sweet envelope. Ripe plum, bing cherry, and raspberry. The sandelwood, which I love, holds it together. This followed a big lineup of champagne which probably elevated the perception of ripeness.
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2010 Vilmart & Cie Champagne Premier Cru Grand Cellier Rubis
France, Champagne, Champagne Premier Cru
Light salmon color. Bubbles are almost non existent immediately after pouring. Light oxidation adds some depth and complexity. Light raspberry and fruit peel flavor and quite rich. Do these guys make anything I don't enjoy? Haven't found one yet.
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2011 Domaine Serene Chardonnay Evenstad Reserve
USA, Oregon, Willamette Valley, Dundee Hills
This is a fantastic wine. This is pretty dark gold, if this was a white burg there'd be real concern. No problems here, beautiful looking wine. Crazy good nose, lots of baking spices. Baked apples comes to mind. Yellow fruit, pear and apple, and a hint of oil, smooth mouthfeel with a glycerin aspect. Excellent balance.
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2012 Vilmart & Cie Champagne Premier Cru Grand Cellier d'Or
France, Champagne, Champagne Premier Cru
Very light yellow color, translucent. Apricot, baking spice and citrus with medium acidity. No fizz... It's like a still wine. Odd.
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2008 Veuve Clicquot Champagne Brut Rosé Vintage
France, Champagne
Pink color. Mousse nose. Very light fruit, almost to a flaw, and high acidity. I wrote down "edgy" which is probably best translated to very angular. Just OK and probably not worth the tariff.
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2008 Hugues Godmé Champagne Grand Cru Millésimé
France, Champagne, Champagne Grand Cru
Light yellow color. I'm pulling a little warm croissant from the nose and citrus. The flavor is light green apple and very fine yet aggressive effervescenes resulting in a long and sharp finish. Food wine for me so it worked well with the appetizers.
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2008 Vilmart & Cie Champagne Premier Cru Coeur de Cuvée
France, Champagne, Champagne Premier Cru
Why isn't this a perfect champagne? I don't know, it may be for me. The nose is classic big house sparkler with a touch of oxidation, apple, and Melba toast. Sweet yellow tree fruit. Excellent balance, enough acid to counter the weight of the oxidation and lighten the mouthfeel. Really good.
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2012 Marcassin Chardonnay Marcassin Vineyard
USA, California, Sonoma County, Sonoma Coast
Good lord... I see people scoring this wine 100 points. I'm not a points guy but this could be 103-104. It's amazing in every facet. It looks a little aged as there's depth to the brass color. The initial take is a whiff of apple sauce with cinnamon, the kind your mom served with over cooked porkchops as a kid. Toss in sliced almonds. Killer. The palate is a stunner. Spicy yellow fruit and creamy but medium acid. Great intensity. The lemon note carries through to the end of a long finish. There's a red / black pepper note too. One of the best Chardonnay tasted. I wonder how this would age? Does it get better? If so, how? It's incredible now. Very thankful to Paul and Ashley for sharing.
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