May 17, 2021 - A blend of estate-farmed Pinot Noir and Chardonnay. Fermented and aged in oak barrels. After bottling the wine remained on its lees for approximately 4½ years, disgorged in spring 2011. 12,8% alcohol. Tasted blind along with another Soter Rosé and a rosé Champagne.
Pale seared salmon color. Quite rich, ripe and rather sweet-toned nose with aromas of strawberries and whipped cream, some Russian candy, a little bit of juicy red cherry, light marmaladey notes, a funky hint of something perhaps Band-Aid-ish and a buttery touch of diacetyl. The wine feels ripe, slightly odd and somewhat evolved on the palate with a medium body and dry yet sweet-toned flavors of strawberry jam, some ripe raspberries, a little bit of lactic diacetyl character, light marzipan tones, a hint of creamy custard and a funky touch of Band-Aid. The wine is moderately high in acidity with a small, fine and creamy mousse. The finish is ripe, juicy and somewhat sweet-toned with rich flavors of strawberry jam, some diacetyl, a little bit of apple sauce, light creamy notes of vanilla custard and a hint of juicy boysenberry.
Well this was an odd bird. Not bad, mind you - just somewhat atypical. The wine feels evolved, but normally when sparkling wines evolved, they start to develop savory, nutty tones and nuances of browned butter. This wine, on the other hand, had started to evolve into more marmaladey or jammy direction, which was somewhat emphasized by its subtle diacetyl character. These sweet, borderline jammy notes made the wine feel something of a super-fruity crowdpleaser, but at the same time it exhibited quite a bit of depth, complexity and sense of balance. I don't know what to think of this, but I did not dislike it. Once you get past its general weirdness, this is surprisingly enjoyable stuff. I guessed that this was a new world sparkler - based on its ripe, sweet-toned fruit - and that I managed to get correct. Perhaps a bit pricey at 60€.
July 8, 2016 - Wonderful
June 3, 2016 - Drinking very well. Beautiful nose with notes of raspberries, strawberries and rose petals. It actually smells sweeter than it is. Red fruits persist across the palate, adding notes of almond and vanilla - it trends to those yeasty and bakery-like notes, but doesn't quite make it it remains very fresh, finishing with slightly herbal notes. Refreshing, very delicious wine. Despite the age I don't think there's any rush.
April 19, 2015 - Drank as an opener with Wayne, Megan and Rick at the Tigard house, it was a beautiful night for a dinner party.
December 21, 2014 - Even tastier than past bottles. Red raspberries, cut Oregon strawberries, deliciously yeasty dough and a slight spice - perfect.
October 28, 2014 - Spicy red fruit, rosey bouquet, some slight bits of wood and a gorgeous minerality that seems to me more typical of burgundy than anything new world. An excellent and versatile wine.
December 7, 2013 - Great creamy texture on the palate. Light red fruits and flowers. Great persistence.
June 11, 2013 - Anniversary bottle with dinner at pokpok. Nice mousse and refreshing light berry profile and acid driven finish. Perhaps a bit too acidic for the spicy Vietnamese cuisine but an awesome wine.
December 5, 2012 - \light coral pink. Intense cherry and dried cranberry nose with a hint of spice. Slightly sweet cherry flavours. Surprisingly good after about 8 Champagnes.
October 15, 2012 - A Wine Tour of the Pacific Northwest (Brett and Alyssa's - Virginia): Bright copper-strawberry color. Fresh cranberries and strawberries on the nose with hints of toast. It’s big on the palate, almost toasty, like it was barrel-fermented. Flavors of strawberry pie, white pepper and a hint of tobacco. I love the cut of the acid and the fine bubbles. Long finish.