Pale yellow. Slight baguette and fresh raw green apple on the nose. Reductive-leaning?
Feels pretty standard Brut RS (7g), high acid, moderately-fine bubbles. Medium finish - crisp green apples.

- Dosage : 8g/l
- Vinification in stainless steel tanks
- Malolactic fermentation
- 50% to 60% reserve wines
- Ageing on lees : 30 months
- 30% Pinot Noir from the Montagne de Reims and the Grande Vallée de la Marne
- 30% Chardonnay sourced from the best Crus in the Champagne region
- 40% Pinot Meunier from the Vallée de la Marne and the southern slopes of Epernay

(blind)
Pale yellow.
Slightly reductive, neutral nose.
Bone dry, coarse bubbles, no perceptible autolysis on the nose, neutral, medium bitterness, elevated alcohol (13%), medium plus acid.

Options:
- Cava - would have some autolysis
- Cremant - would have some dosage
- Sekt - would have more RS
- Prosecco - would have more RS.
- CA Sparkling - would have more RS.

Final call:
- Based on the lack of dosage, subdued acid, and overall neutrality, I think this is a Cava, 12 months on lees, $18.

Macabeu 40%, Xarel-lo 40% and Parellada 20%
18 months on lees
Actually Miquel Pons Cava $10
Pretty close!

(blind)
Medium gold color.
Phenomenally expressive briochey nose, with baked apple pie crust notes (oxidative style, some age, plenty of autolysis). Fine mousse. More pinot-y - weighty. No malo - sharp acidic finish.
Brut (8g RS), high + acid. Long finish with toasty coffee notes of aged autolysis. Not sure if there's oak - I can't distinguish it from the autolytic notes.

3-5 years on lees.

Some age - maybe vintage champagne from 2005-7?

91

Actually - Egly-Ouriet, 36 months on lees, disgorged 2017.
12.5%
100% Meunier
Brut (6 to 12 g/L)
1-5 year barrels.

Analysis - this seems prematurely aged. (From BottleBarn)

(blind)
Medium gold color.
Slightly reductive nose with hint of brioche/autolysis.
Brut (8g/L), high acid (right in the middle for Champagne), medium-fine mousse, yellow apples and pie crust on the midpalate. Long finish of yellow apples, green apples, pie crust, leaves, and pear. Has a sharp finish - I initially thought full malo but on re-tasting it has a sharp kick at the end - maybe no malo?

Feels weightier and darker - 70% Pinot/Meunier, 30% Chardonnay

Recent vintage champagne, 3-4 years on lees.

2011 vintage champagne, $60

Actually - Same as last wine! Whoah. This is from Flatiron.

(blind)

Medium yellow.
Yellow apple and slight brioche on the nose. Oxidative style, traditional method, 18m on lees.
Brut (10g dosage), medium body, high+ acid. Medium-coarseness mousse. No malo.

NV Champagne, $50. Blanc de blancs.
Actually: Agrapart Terroirs, Extra Brut, Blanc de blancs!