Sangiovese study, Volume II (Chicago, IL): Excellent stuff. Surprisingly less oaky than I would have expected for Vilmart, but that may well just be the chardonnay talking. The breadth of the wine is certainly out on display here. I love the intensity, concentration, and depth here, alongside classic chardonnay acidity. One of a rare group of non-Krug champagnes that I really enjoy.
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Very lean and dry, with ultra crisp and bright acidity. I enjoyed this a lot, but wouldn't have been opposed to a bit more fruit. Highly enjoyable, if not a bit underwhelming.
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I was immediately very surprised how sour this wine was initially. I was expecting more of a brioch and yeast profile from Vilmart but it was basically sour candy for the first hour. Then with time it started to coax out more apple notes and spiced brioche with chalk - the mouthfeel softened and the sourness dissipitated, but it never quite took it to a level that would explain the pricing behind the wine.
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5/20/2023 - acyso wrote: 93 Points
Sangiovese study, Volume II (Chicago, IL): Excellent stuff. Surprisingly less oaky than I would have expected for Vilmart, but that may well just be the chardonnay talking. The breadth of the wine is certainly out on display here. I love the intensity, concentration, and depth here, alongside classic chardonnay acidity. One of a rare group of non-Krug champagnes that I really enjoy.
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5/7/2023 - joshabramson Likes this wine: 93 Points
Very lean and dry, with ultra crisp and bright acidity. I enjoyed this a lot, but wouldn't have been opposed to a bit more fruit. Highly enjoyable, if not a bit underwhelming.
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2/8/2023 - mjdixon Likes this wine: 92 Points
Nice but nothing compelling especially for the price
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5/7/2022 - Ben Christiansen wrote:
Clean and brisk, tight now but outstandingly delicious. Really intense. Zero dosage. This will last a lifetime.
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3/10/2022 - clayfu wrote:
I was immediately very surprised how sour this wine was initially. I was expecting more of a brioch and yeast profile from Vilmart but it was basically sour candy for the first hour. Then with time it started to coax out more apple notes and spiced brioche with chalk - the mouthfeel softened and the sourness dissipitated, but it never quite took it to a level that would explain the pricing behind the wine.
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