Community Tasting Note

nzinkgraf wrote:

Monday, June 1, 2015 - Bollinger: entirely fermented in barrel. 100% GC and 1er Cru. Only using the cuvee (first press), not the taille.
Disgorged Sept 2014, 66% Pinot Noir, 34% Chardonnay. 8g/l dosage.
now this has more of the oxidative elements to the nose. toasted walnut. red apple skin. palate has a softness and a roundness. not too oxidative, but also maybe a bit more maturity to the palate, some sandalwood.

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