Note from the Importer, AVID Vines: "A blanc de blanc made from the first crush of Premier Cru Chardonnay grapes. A glossy champagne with golden glints; generous and ample with characteristic Chardonnay aromas: toast, hazelnut.
Good Blanc de Blanc showcases notes of citrus and bread loaves. Add a great growing season in 2015 under organic farming methodologies (blended with 50% reserve wines from other years) with TIXIER's swordsmith/winemaking talent and you get buttered, salted brioche exploded with mouth watering acids from electrified lemons.
Pair with any bounty from the sea: Black sea bass with citrus salsa, Chesapeake Bay or Skidaway Island oysters, crispy lemon garlic butter scallops, Big Green Egg charred vegetables with lemon aioli, and plates of pasta Florentine or Thai curry coconut noodle dishes."
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10/24/2019 - atl10trader wrote: 92 Points
Note from the Importer, AVID Vines:
"A blanc de blanc made from the first crush of Premier Cru Chardonnay grapes. A glossy champagne with golden glints; generous and ample with characteristic Chardonnay aromas: toast, hazelnut.
Good Blanc de Blanc showcases notes of citrus and bread loaves. Add a great growing season in 2015 under organic farming methodologies (blended with 50% reserve wines from other years) with TIXIER's swordsmith/winemaking talent and you get buttered, salted brioche exploded with mouth watering acids from electrified lemons.
Pair with any bounty from the sea: Black sea bass with citrus salsa, Chesapeake Bay or Skidaway Island oysters, crispy lemon garlic butter scallops, Big Green Egg charred vegetables with lemon aioli, and plates of pasta Florentine or Thai curry coconut noodle dishes."
Do you find this review helpful? Yes - No / Comment