Community Tasting Note

• Dave Canada wrote: 95 points

  June 12, 2020 - The grapes (100% Pinot Noir) are allowed to macerate for several days before the juice is drawn off and it is this 'soak' that gives the colour and much of the body and flavour to the wine. This technique is now extremely rare in Champagne--it is a demanding method of vinification that requires grapes with an excellent degree of maturity.
  
  Pale Salmon
  Nose is so unique...cranberry, strawberry, smoke, herbs, minerals and subtle floral notes...this has a wild edge that I just love.
  The palate has a really creamy texture and opens with strawberry cream candy, mint, wild herbs, pain grille, red flowers and spice.
  Finish is long....this is fantastic....stunning actually.

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1 Comment

• Jmdoc97 commented:

  6/20/20, 2:35 PM - Really interesting overview of the process. Thank you for sharing. It is a wonderful Champagne

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