Made method traditionalle and aged extensively on it's lees. This wine gives a good creamy texture and fine soft bubbles. Being that it is Chenin and from the Loire, it also has a bit of a mineral driven nature and more of the stoneftuit/honey on the palate.
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(NV Champalou Vouvray Pétillant Brut) Light lemon yellow color with few, tiny bubbles; savory, characterful, sesame seed, almond, golden fig nose; rich, tart pear, mineral, tart golden currant, chalk palate with good acidity; long finish
(NV Champalou Vouvray Pétillant Brut) Light lemon yellow color; intense, lanolin, sauerkraut, baked apple nose; intense, very tart apple, tart baked apple, mineral palate with medium acidity; medium-plus finish (from 20 year old vines; great pairing with pork chops, schnitzel, German style potatoes)
(NV Champalou Vouvray Pétillant Brut) Light lemon yellow color with few tiny bubbles; appealing, apple, apple cream, tart pear, apple skin nose; juicy, tart pear, apple, mineral, chalk palate with medium acidity; medium finish
(NV Champalou Vouvray Pétillant Brut) Light yellow color with cloud of very tiny bubbles; focused, lanolin, green apple nose; tasty, tart green apple, mineral, lanolin palate; medium finish 88+ points
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12/16/2023 - Northcraft wrote: 80 Points
Bone dry. Not our favorite, but a good one to share at party.
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5/13/2023 - Burgundy Al wrote: 85 Points
Casual Saturday Tastings (Northern Chicago 'burbs): Stand up tasting. Current release. Three vintage blend. Good volume, but slightly more tart than I'd prefer, nearly bitter.
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5/3/2023 - valecnik Likes this wine: 89 Points
Fruity and bready in equal measure, like a pineapple Danish. Aggressive bubbles. Nice complexity here for a budget sparkler.
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2/20/2023 - Madera16 wrote:
Green apple nose, nice on the palate, good fruit, almost pick out a bit of fusel sticking out. Creamy texture, nice overall.
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11/4/2021 - MaisonBistro wrote:
Made method traditionalle and aged extensively on it's lees. This wine gives a good creamy texture and fine soft bubbles. Being that it is Chenin and from the Loire, it also has a bit of a mineral driven nature and more of the stoneftuit/honey on the palate.
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