Yash Gala

9.5

Excellent. Well blended. Fruity hint of plum and black cherries to me. Rather delicious wine. Highly recommended. Had many bottles in SA — 5 months ago

Douglas Braun

9.0

Really interesting to try this with Kloof Street both from The W.O. Swartland - this was a little nicer than the Kloof Street - little more fruit melon honey spice — 6 years ago

Rhonely Boy

9.0

Floral, pear, mineral, under-ripe apricot, pith, hints of honey, stainless notes, and some neutral barrel notes can be found within the pear notes. — 7 years ago

P A

9.0

The Annex Ale Project from Calgary brewed by Metes & Bounds XPA is a world class IPA clean, crisp full bodied but not over powering, it’s a keeper. If you like Big Canadian IPAs this one’s for you. So many great IPAs to try to find the best one and so little time but this one is close. Cheers 🍻🇨🇦 — 7 years ago

Monique Blanchard

8.9

Great crisp white wine. Served with crab soup — 4 years ago

David T

Independent Sommelier/Wine Educator

9.2

For those of you who aren’t familiar with champagne made in the Saignee (sohn-yay) method. Here is Readers Digest version.

Saignée means “to bleed.” Saignée is one of the methods of making rosé wines, along with blending white and red wine (this is the method used to for rosé Champagne), along with a simply macerating (allowing contact with skins to leech out color and flavor) the wine with the skins for a short period of time. This can be as short as two hours and sometimes a little longer depending on the style of the Winemaker.

The nose reveals dark, ripe; black cherries, strawberries, cherries, summertime watermelon & raspberries, Cream, hints of bubble gum, saline, sea fossils, soft understated chalkiness, volcanic minerals, wafting vanillin, pink rose petals and spring flowers.

The palate is rich, lush, creamy with nice mousse. It’s very well balanced and has beautiful length. There is ripe; black cherries, strawberries, cherries, summertime watermelon, pink grapefruit, tangerine & raspberries, Cream, hints of bubble gum, saline, sea fossils, slivered almonds, brioche, chalkiness that starts soft but, penetrates the palate deeply & with some heat, dark medium spice, volcanic minerals, vanillin, lanolin characteristic, pink rose petals and spring flowers. The acidity is round and near perfection. The long, rich, elegant, well polished finish carries on for minutes. Quite nice and a steal at Costco for just under $40. Elsewhere, $50 plus.

Photos of, the House of Drappier, shot of their caves, Owner Michel Drappier & one of their vineyards.

Producer notes and history...Drappier’s story begins in 1803, Francois Drappier, descendant of a Reims family of cloth merchants and lawyers, settled in Urville next to an annex to the abbey of Clairvaux, and began working a vineyard in the area which today extends over 55 hectares.

The Drappier family sold the grapes to the great champagne houses of Reims and Epernay for more than a century.

In 1930, Georges Collot, the maternal grandfather of Michel, the current owner, decided to pull up the traditional Aube Gamay, and replant the vineyards with Pinot Noir, focusing on quality instead of quantity. Known has “Father Pinot”, Collot was essentially the driving force behind Drappier’s Pinot Noir heavy style.

After the Second World War, the Drappiers started to expand the business and had acquired the cellars that were located in the annex to the abbey of Clairvaux that remained intact through the years. The former abbey’s cellar was far enough from the front lines to go through both world wars unscathed, preserving the history of winemaking on the distinct limestone soils of the Aube.

In 1952, Andre and Micheline Drappier, Michel’s parents, launch the Carte d’Or cuvee, with its distinctive yellow label. The Drappier house is now run by seventh generation Michel Drappier, and consists of 55 of their own hectares, 50 rented hectares, and 30% of the grapes brought in. The vineyard holdings are dominant in Pinot Noir.

Drappier owns a total of 55 hectares in Aube. Overall, the proportions of vineyards planted are dominant with Pinot Noir 80%, with 12% Chardonnay, a small 7% Pinot Meunier, and an even smaller 1% of ancient varieties such as Pinot Blanc, Petit Meslier and Arbanne.

Currently, 15 hectares are accredited organic since the harvest of 2014. Michel Drappier and his team have been cultivating the estate sustainably for years, and worked on the accreditation for 7 years. It’s one of the largest accredited organic estates in Champagne.

The rest of the Drappier’s estate, composed of 42 hectares, is cultivated with sustainable methods. No preventive treatments, soil management (grass, compost), use horses for plowing. — 6 years ago

with James and Christina

Ainsley

9.0

Fruit forward with a nice strong balance of acidity. Strong cedar notes round out this gem for the price point! — 4 years ago

Breeanna Michelle

9.6

Dark and Smokey. — 6 years ago

Vincent Wouda-Séguin

8.9

Strong tannins on the nose. Medium to full bodied. Higher acidity. Hints of cherry, leather and yeast, due in part to winemaking techniques synonymous to this wine. Allow some time to breathe, but truly a really nice, robust wine. — 6 years ago

Anne Johanson

10

Went to Annex Kitchen with Nadia, Vladimir, Christina for welcoming dinner 3/29/18. Wow, what a wonderful dinner — 7 years ago