(Mag) Pale gold, aromas of lime, lemon, bread, yeast, lemon curd, apple, pear, wet stones, smoke, honey & nuts. Good weight, creamy texture with fine bubbles. Strong acidity. To taste, lemon, lime, apple, pear, lemon curd, honey & nuts. Long finish. Very good indeed. Super fresh, great balance & intense flavours. Drinking great but still has lots of time.
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Like biting into a green apple. The wine is exceptionally tart and lacking character.
Allegedly 35 months on the lees but I get none of that on nose or palate. Very tart and fresh.
Very simple wine.
According to the producer website the residual sugar is 11.3 g/l, which is JUST considered Brut. I think if the dosage was bumped up on the wine to Extra-Sec (12-17 g/l) territory the wine would just come off as a well balanced (sugar/acid) Brut and not a enamel stripping level of tartness that feels like a Brut Nature from a challenging vintage.
Alcohol listed as 12% ABV. I would like to know how much sugar was tipped into the vats to achieve that ABV and also account for the 11.3 g/l of residual...
12/23/2023 - JonathanFlavell Likes this wine:
(Mag) Pale gold, aromas of lime, lemon, bread, yeast, lemon curd, apple, pear, wet stones, smoke, honey & nuts. Good weight, creamy texture with fine bubbles. Strong acidity. To taste, lemon, lime, apple, pear, lemon curd, honey & nuts. Long finish. Very good indeed. Super fresh, great balance & intense flavours. Drinking great but still has lots of time.
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5/12/2017 - PT insurgent wrote:
Nearly flat, almost no carbonation.
Like biting into a green apple. The wine is exceptionally tart and lacking character.
Allegedly 35 months on the lees but I get none of that on nose or palate. Very tart and fresh.
Very simple wine.
According to the producer website the residual sugar is 11.3 g/l, which is JUST considered Brut. I think if the dosage was bumped up on the wine to Extra-Sec (12-17 g/l) territory the wine would just come off as a well balanced (sugar/acid) Brut and not a enamel stripping level of tartness that feels like a Brut Nature from a challenging vintage.
Alcohol listed as 12% ABV. I would like to know how much sugar was tipped into the vats to achieve that ABV and also account for the 11.3 g/l of residual...
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4/2/2014 - SimonG wrote: 86 Points
Marsannay @ Vinotecca (Vinoteca, Smithfield, London): Surprisingly full and structured on the attack. Bright fruit and a good touch of acidity. Integrates well. Very pleasant. ***
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