Domaine Mathieu
Mathieu Apffel
Soleyane Vin Rouge Léger Pinot Noir - Mondeuse Blend
Fresh, crunchy, raspberry, violet and white pepper. Softened out to berry notes only towards the end of the bottle. — 3 years ago
Mathieu Apffel
Vin de Savoie Détours Blanc Jacquère Chasselas 2019
Xavier et Mathieu Ledogar
La Mariole Vieilles Vignes Red Blend 2022
Château de Haute-Serre
Cahors Malbec 2019
Excellent Malbec
Servi un peu trop chaud
Au Boefish len29 décembre avec ma soeur et Mathieu — a year ago
Mathieu Cosme
Extra Brut Vouvray Chenin Blanc
Lemon, green apple, biscuit. Bright acidity. Tight bubbles. Great with stone crabs. — 3 years ago
Domaine Mathieu
Saje Châteauneuf-du-Pape Grenache Blend 2019
Rich ruby with dark Cherry and stewed fruit aromas. Super smooth with a long finish and a spice note. — 9 months ago
Mathieu Cosme
Les Promenards Vouvray Chenin Blanc 2018
Blind tasting - third round. Rich golden color with yellow fringes. Has a ripe yellow pear and bruised yellow peach component. We all picked up on starfruit too and some bruised pineapple? Seems odd for the style. Waxy and honeysuckle notes with doughy bread round it out along with chalky minerality. Rather dry with a high amount of acidity. Half the group went Chablis but I’m proud to say I went Chenin. — 2 years ago
Mathieu Apffel
Avant La Tempête Blanc Sec Jacquère 2018
Before the storm! Apremont Jacquere planted in 1956, destroyed in 2019 by hail. Orchard fresh fruit salad. Stony pallet and pineapple acidity. There is a creamy character, nice little background to the fruit and mineral. Does need some air to disparate some ‘natural odors’ but I find those easy to get past. — 3 years ago
Somm David T
Independent Sommelier/Wine Educator
Tasted from 1/2 bottle. They come in handy for dinner for two in many cases, but especially at a restaurant that allows corkage. Most do in California. It is even harder to find vintage champagne in 375ml’s.
The 2018 vintage was good to very good. You need to taste and or read up for its best offerings.
A note, I tasted at the Billecart-Salmon property in later October 2022 with Mathieu Roland-Billecart. As insightful as that was, he was asked other than Billecart Salmon champagnes, what was one of his favorite champagnes? His reply was surprisingly an older vintage Paul Bara he had recently. That’s a producer question that gets asked often. Normally generates a pause with some minor angst to answer.
The nose shows; lemon chiffon/meringue, bruised apple to slightly cider, bruised pear, yellow & white stone fruits, just ripe pineapple, orange citrus blend, lime pulp, tropical melons, whipped, white cream, white spice-ginger, yeasty bread dough, saline, crushed limestone pulp, crumbled chalk, sea fossils, white spring flowers set in yellow lilies.
The palate is round & soft. The mousse is delicate w/ micro oxidation. Ripe; lemon chiffon/meringue, white & yellow stone fruit, slightly bruised apple & Bosc pear, lime pulp, orange citrus rind, some tropical melons, cream, ginger white spice, yeasty bread dough, sea spray, saline, sea fossils, dry crumbled chalkiness, caramel notes, heather honey, warm perfectly toasted toast, graham cracker, nougat w/ nuts, yellow flowers set in a field of white spring flowers, excellent acidity with a nicely; balanced, structured, tensioned, polished finish that lasts a minute and falls on limestone laced with soft, dry, powdery chalkiness.
Photos of; the house of Paul Bara, chalky caves w/ riddling racks, old wood basket press & a vineyard picking party. — 10 days ago