Dinner at 312 Fish Market (Chicago, IL): From magnum. This is one of the most Champagne-like bottlings of Ultramarine I recall having; it's relatively rich and biscuity on the palate, but the midpalate and finish taper out a little bit. Very nice acidity overall, as well as minerality. Quite enjoyable, but I have some trouble with the value proposition here, unfortunately.
Pours a translucent salmon color, with an orange rind hue that shimmers through the effervescence. On the palate, the bubbles are slightly aggressive at first, giving way to a succulently sweet front end that speaks to ripe cherry, orange spray, and melon flavors that do everything they can to invite a gourmand and salivary experience. The mid-palate is rich and enveloping, finishing aptly focused and ramped-up in terms of energy and narrowing of the otherwise broad-spectrum profile.
It's a chewy sparkler at first pass, but is able to stay honed and correct in execution at the very end. It's almost like a still Rose with a little extra spritz in its step. Champagne traditionalists may not dig that so much. I fall somewhere in between: liking the fruit flavors (though a bit too sweet for me personally) but yearning for more 'Champagne' typicity in the extra brut/no dos sense. I mean, if you're expecting Marie Courtin, then you might as well use the Ultramarine for dish soap. If you're a berry monger succubus and get down with the New World palate, you'll love the Ultramarine.
90-91? points for the provençal palate. 92-93+ points for the Yankees in the room.
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Simultaneously rich and light, this was lovely and delicious. Bright enough to go well with sushi, it had depth and was delightful on its own. Gorgeous copper-tinged color added to the overall aesthetic appeal. Sadly my only bottle of the late-disgorged 2012. I could drink this all of the time.
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Disgorged 11-18-20...I believe no dos. Cool looking color! Kind of a metallic aged Burgundy with shiny gold and green tinge...nose of fresh cold apple cider, peach pie, cherry skin, floral lychee. More citrus tingle than I expected...tiny prickly bubbles, more intense citrus cut than I thought it would have...sharp at times...yet there is a super nice ginger/apricot chiffon mousse that creams and calms. Rich and fleshy vinous fruit...wonderful sour to the salt to the ripeness...subtle lees and yeast...less than expected...shows that exotic almond liqueur nuance that I get in these wines...really bright and punchy...the age has brought on some sautéed honey butter, slight bruised apple...but really no signs of aged ox. Fascinating burst of sour energy like a current release wine at first...then the calmness and complexity contemplation like an aged one. I think a little more bottle age will do wonders to polish the balance...would hold another bottle(if I had one) for a couple more years. Another extremely TASTY, and FUN, wine from UM!
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Having been a long time fan of Michael Cruse and his Ultramarine wines, I was excited to try my first late disgorged offering. Michael recommended at least 6 months post disgorgement before opening…this was disgorged Nov 2020, so I was able to give this 8 months.
Compared to the regular Blanc de noir, I didn’t get that cream soda type note on the nose upon opening, but a lot of this was similar to its regular sibling. Definitely a core of oxidized Apple, with notes of Apple strudel, Bosc pear, and a Carmex note I get with a lot of zero dosage grower champagnes. On the palate it was more full bodied and rich, with a very vinous profile. Closer to high quality white wine than it was sparkler. Bubbles weren’t aggressive. The fruit was mainly Granny Smith Apple, lime stone, and sea salted grilled lemon. Not yeasty. At the additional cost compared to the regular offerings, the comparison is debateable, but the wine is without a doubt well made and fun to try.
Tried back to back with the '16 BdN and I definitely see the similarities. Nose, palate, just about everything is the same except the LD is more subdued across the board. I'm a big fan of Cruse's wine in general so thought this would be fun to try, despite the hefty price tag. It was a good education on what happens with a few extra years on the lees, though I can't say it's much better than drinking a regular disgorgement bottle.
My expectations were centered around LD expressions I've seen from major champagne houses as well as some of the domestic holdings from taittinger, Schramsberg and J, which build on the bready elements and gain weight and complexity with time. This did neither.
I do think the '16s are much better made wines than the '12s, as Cruse has improved his technique, so I'm curious how some of these more recent vintages would fare as LD expressions (maybe with ~12 years on the lees vs only 8?).
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10/3/2023 - acyso wrote: 90 Points
Dinner at 312 Fish Market (Chicago, IL): From magnum. This is one of the most Champagne-like bottlings of Ultramarine I recall having; it's relatively rich and biscuity on the palate, but the midpalate and finish taper out a little bit. Very nice acidity overall, as well as minerality. Quite enjoyable, but I have some trouble with the value proposition here, unfortunately.
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5/31/2022 - csimm wrote: 92 Points
Pours a translucent salmon color, with an orange rind hue that shimmers through the effervescence. On the palate, the bubbles are slightly aggressive at first, giving way to a succulently sweet front end that speaks to ripe cherry, orange spray, and melon flavors that do everything they can to invite a gourmand and salivary experience. The mid-palate is rich and enveloping, finishing aptly focused and ramped-up in terms of energy and narrowing of the otherwise broad-spectrum profile.
It's a chewy sparkler at first pass, but is able to stay honed and correct in execution at the very end. It's almost like a still Rose with a little extra spritz in its step. Champagne traditionalists may not dig that so much. I fall somewhere in between: liking the fruit flavors (though a bit too sweet for me personally) but yearning for more 'Champagne' typicity in the extra brut/no dos sense. I mean, if you're expecting Marie Courtin, then you might as well use the Ultramarine for dish soap. If you're a berry monger succubus and get down with the New World palate, you'll love the Ultramarine.
90-91? points for the provençal palate. 92-93+ points for the Yankees in the room.
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9/11/2021 - Fugu Me Likes this wine:
Simultaneously rich and light, this was lovely and delicious. Bright enough to go well with sushi, it had depth and was delightful on its own. Gorgeous copper-tinged color added to the overall aesthetic appeal. Sadly my only bottle of the late-disgorged 2012. I could drink this all of the time.
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9/2/2021 - Mrbuzz Likes this wine: 94 Points
Disgorged 11-18-20...I believe no dos. Cool looking color! Kind of a metallic aged Burgundy with shiny gold and green tinge...nose of fresh cold apple cider, peach pie, cherry skin, floral lychee. More citrus tingle than I expected...tiny prickly bubbles, more intense citrus cut than I thought it would have...sharp at times...yet there is a super nice ginger/apricot chiffon mousse that creams and calms. Rich and fleshy vinous fruit...wonderful sour to the salt to the ripeness...subtle lees and yeast...less than expected...shows that exotic almond liqueur nuance that I get in these wines...really bright and punchy...the age has brought on some sautéed honey butter, slight bruised apple...but really no signs of aged ox. Fascinating burst of sour energy like a current release wine at first...then the calmness and complexity contemplation like an aged one. I think a little more bottle age will do wonders to polish the balance...would hold another bottle(if I had one) for a couple more years. Another extremely TASTY, and FUN, wine from UM!
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7/17/2021 - Shay.Aldriedge Likes this wine: 93 Points
Having been a long time fan of Michael Cruse and his Ultramarine wines, I was excited to try my first late disgorged offering. Michael recommended at least 6 months post disgorgement before opening…this was disgorged Nov 2020, so I was able to give this 8 months.
Compared to the regular Blanc de noir, I didn’t get that cream soda type note on the nose upon opening, but a lot of this was similar to its regular sibling. Definitely a core of oxidized Apple, with notes of Apple strudel, Bosc pear, and a Carmex note I get with a lot of zero dosage grower champagnes. On the palate it was more full bodied and rich, with a very vinous profile. Closer to high quality white wine than it was sparkler. Bubbles weren’t aggressive. The fruit was mainly Granny Smith Apple, lime stone, and sea salted grilled lemon. Not yeasty. At the additional cost compared to the regular offerings, the comparison is debateable, but the wine is without a doubt well made and fun to try.
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12/31/2020 - mark2eye wrote: 90 Points
Amber reddish gold in color
Ripened apples with a slight tartness
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12/19/2020 - jrkennedy37 wrote:
Tried back to back with the '16 BdN and I definitely see the similarities. Nose, palate, just about everything is the same except the LD is more subdued across the board. I'm a big fan of Cruse's wine in general so thought this would be fun to try, despite the hefty price tag. It was a good education on what happens with a few extra years on the lees, though I can't say it's much better than drinking a regular disgorgement bottle.
My expectations were centered around LD expressions I've seen from major champagne houses as well as some of the domestic holdings from taittinger, Schramsberg and J, which build on the bready elements and gain weight and complexity with time. This did neither.
I do think the '16s are much better made wines than the '12s, as Cruse has improved his technique, so I'm curious how some of these more recent vintages would fare as LD expressions (maybe with ~12 years on the lees vs only 8?).
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