Somm David T

Independent Sommelier/Wine Educator

9.0

Not the champagne I had in mind for tonight, but sometimes circumstances play their part.

This is pleasant enough. It will go well with my almond tart later.

The mouthfeel shows nice mousse, somewhat lively acidity, bruised golden/red/green apple to apple sauce, bruised pear, white citrus blend-grapefruit w/ pith leading, quince, touch of brown sugar, some yeastiness, baguette crust, graham cracker, volcanic minerals w/ clay, white spice, caramel notes, vanillin, sea spray, grippy, grainy chalk, sea fossils-oysters, limestone marl, withering lilies, spring flowers, nice acidity and a well balanced, good length, elegant finish that lasts nearly 90 second and lands on mid intensity minerals and spice.

Photos of; the champagne house of Veuve Clicqoit and the widow herself. You see her under the metal gage and plated over the cork.

#DSLounge — 5 months ago

Somm David T

Independent Sommelier/Wine Educator

9.2

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. — a year ago

Sam Wood

9.0

Pretty dark in the glass-bramble, wild grass and raspberry, wet mahogany beach house outdoor shower. — 3 years ago

Peter Sultan

9.0

My ‘ house’ wine shared w friends & paired with baked Cod & Roquefort sauce, roasted vegetables, & barley. Pretty in color & on the palate: rusted rose hips, some distant forest floor. Medium plus acidity but enough to cut through the Roquefort sauce, & low enough tannins to not spar with the cod. — 5 years ago

Austin Blackwell

9.3

Very interesting fresh herbal notes in addition to the blue fruits and black cherry. This was a magnum and had nice structure. — 6 years ago

with Angelina

Jared O'Connell

9.1

This was a bottle the previous renters left at my parents house in the wine fridge. Unknown storage but it’s in pretty good shape. Nose has rose pedal, brambly fruit. Palette tart cran. Serious smooth tannin and acidity but pleasant. Undercurrents of bittersweet chocolate and leather. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

Charles strikes again.

I said weeks ago, I’d rather drink Charles Hendricks Pinot in futures @ $75 vs. the 09 Marcassin we had two weeks back @ $150+ winery or $225+ on the secondary market. This 14, while still young, proves that point and will only continue to get better.

It’s about as luxurious as Ca Pinot gets. Just supple, soft & elegant as body gets. Candied, floral fruits of ripe; blackberries, dark cherries, blue fruits, lean purple fruits, dry cranberries, strawberries, plums, delicate but darks spices, cinnamon stick, vanillin, nutmeg & touch clove, salted caramel, mocha powder, limestone & grey volcanics, dry crushed rocks hints of peppered grilled meats, fresh & dry tobacco, dry stems/twigs, sage dominated dry Provence herbs, splash of mint/eucalyptus, tree sap with bright candied, fresh & slightly withering florals of; dark, red, purple, blue set in a field of violets & some lavender. The acidity is perfect. The long finish is; extremely well balanced & polished, elegant, fresh, just the right amount of candied with a long, dark spice finish in the long set.

The 14 really started to excel after an hour plus in the decanter.

Photos of; the outside of the Hope & Grace tasting room in downtown Yountville where you will find Charles Hendricks wines. He makes Hope & Grace wines as well. One of my favorite paintings that used to sit behind their tasting bar but, is now in Charles house. It is very Pollock like! Winemaker/Co-owner Charles Hendricks and a vineyard in region of the Santa Lucia Highlands. — 6 years ago

Freddy R. Troya

9.2

Arras — Blanc de Blancs 2013
Tasmania, Australia 🇦🇺

Overview
A 100% Chardonnay traditional-method sparkling wine sourced broadly across Tasmania, aged extensively on lees for over five years prior to release, delivering depth, autolytic complexity, and finely tuned balance. Cool-climate fruit precision meets long cellar maturation for serious Champagne-caliber structure and finesse.

Aromas & Flavors
Expressive notes of toasted brioche, lemon curd, baked apple, almond pastry, and subtle chalky minerality lead the nose. Layers of fresh citrus peel, pear skin, and gentle hazelnut evolve with air, framed by savory yeast complexity and restrained creaminess. The palate delivers precision rather than sweetness, with purity and tension driving the finish.

Mouthfeel
Creamy yet lifted, with fine, persistent mousse and beautifully integrated autolytic weight. The texture feels polished and expansive without heaviness, supported by vibrant acidity that keeps the wine energetic, linear, and refreshingly dry through the finish.

Food Pairings
Oysters and shellfish. Butter-poached lobster or scallops. Parmesan risotto. Roast chicken with herbs. Triple-cream cheeses or aged Comté.

Verdict
A compelling expression of New World traditional-method excellence, delivering maturity, balance, and serious structural integrity. Rich without excess, nostalgic in its yeast-driven complexity, and confidently positioned alongside high-quality grower Champagne.

Did You Know?
Tasmania’s cool maritime climate and long growing season allow Chardonnay to retain high natural acidity while achieving full phenolic ripeness, making the region one of Australia’s strongest candidates for world-class traditional-method sparkling wines.

🍷 Personal Pick
Blanc de Blancs is my home base, and this bottle absolutely delivers. The autolytic depth, precision, and balance hit exactly the profile I love, serious, expressive, and quietly luxurious. A sparkling wine that rewards attention, not just celebration. — 5 months ago

Ian Hamel

9.2

2024/1. I always love this wine and this bottle of the 2020 was a bit more in keeping with my impression of the house style than the last - savory, tangy red fruit, orange peel and earth, though still particularly rich and layered in this iteration — 2 years ago

Lee Pitofsky

9.4

The first couple times I tried 08 I was definitely too quick to judge. It needs a ton of air, and it’s different from the rich, oxidative, nutty house style of the past, particularly the warm and ultra forward 2006, the previous release. 2008 is indeed young, tightly wound with a pulsating core of energy.

The first glass offers very little. Subdued, austere and youthfully reserved. But ensuing pours eventually unleash its core of powerful clean orchard fruit, coffee bean and grilled nuts. On the palate it continues to become so much more textural with crazy gains in weight, depth and fruit intensity as the night goes on. It really fills the mouth, saturating the palate with a satin-like texture, ripping citrusy acids and saline laced minerals that follow deep into its finish. Enjoyable now with enough air (needs 2 hours), but no doubt one to hold. To live forever. — 3 years ago

Simon lemmens

9.2

Zwarte bessen, stevige body, klein zoetje in afdronk. Heerlijk met stoofvlees. — 5 years ago

Bob McDonald

9.1

Tuesday the 26th of January was Australia Day and a public holiday. What better way to celebrate than Australia’s best fizz Arras Grand Vintage from Tasmania. Quite light lemon in colour. Very citrussy and mineral on the nose. 7 years on Lees showing in the complexity of the palate which still shows tension and refreshment. See previous notes for the 2007 which was slightly better and Champion Wine of the Royal Brisbane Show. — 5 years ago

Dr. Owen Bargreen

9.3

The 2019 Big Table Farm ‘Laughing Pig’ Rose is another thrilling Rose bottling from this famed Oregon estate. On the nose this has seriously good range from wild mushroom tones and peat moss that are woven together with guava and pomegranate seed aromatics that all sing in unison in the glass. The palate is silky smooth, showing a pillowy texture and wonderful, gratifying length. Shades of cantaloupe and green apple combine with ripe Yakima cherry, and cran-pomegranate flavors. The earthy undertones round out this extraordinary Rose wine that will have a long life ahead of it, picking up tertiary tones as it ages. Having recently tried their 2017 Rose, I can state firsthand that their Rose ages well. Drink 2020-2027- 93 — 6 years ago

Pinotman /// Andreas

9.1

I don‘t know. This has so much oak it overpowers everything. Might need another 10 years to be approachable. Cigar box, black berries. Deep, big and profound. I am not sure I would spend 70$ on this. It needs much much more time. Probably needs to be open for 2 days. Out of the machine at the Wine House in LA. — 8 months ago

Ron R

9.2

Someone stole the jam from my donut today, hence I’m pissed.

It’s good, but lacks the panache I’m looking for in top flight chards. Maybe this needs more bottle age, sniff… — a year ago

Laura Berry

9.0

Had in CA restaurant with Jenny — 3 years ago

Dylan Thomas

9.1

Class is in session — 5 years ago

David L

9.4

Stood up for a few days. Sediment was apparent. Slightly tight at first. Needs just a 20 minutes to open up the glass. His 17s are showing quite well in their youth. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Congratulations to TB12 on going to his 14th Conference Championship.

The nose shows; more macerated green & golden apple, pineapple than usual. Touch of apple cider, bruised pear, some dried apricots, nougat, melted, salted caramel, alluvial limestone minerals, chalk, sea spray, roasted white spice, dry yeast, rising bread dough, baguette crust, ginger ale with withering lilies and some spring flowers.

The palate has softer mousse & less lively acidity than previous bottles. Still nice but, it’s giving cause to wonder when this bottle was disgorged. Macerated green & golden apple, yellow peach, pineapple juice. Touch of apple cider, bruised pear, some dried apricots, nougat, melted, salted caramel, alluvial limestone minerals, grey volcanics, gritty chalkiness, sea fossils, saline, roasted white spice, nuts, dry yeast, rising bread dough, baguette crust, ginger ale that has the high notes of root beer, vanillin with withering lilies and some spring flowers. The acidity is ok but, seems off a bit. Change in base wine for this bottling? The finish still rich, elegant, well balanced persisting minutes.

Bottle is off slightly from the many others we’ve enjoyed.

Photos of; the House of Bollinger, branded cave with resting bottles, their Cooper making barrels and one of their Grand Cru vineyards.

1/17/21 — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Happy Friday!

Been having a lot of Blanc Brut lately. Sooo good to get back to one of our favorite N/V Rosé Champagne’s.

Numerous, numerous notes stand.

Tonight; Blood orange, pink grapefruit covered in an ice cream creamsicle, volcanic, powdery chalkiness, sea fossils, pink roses, excellent acidity and balance, elegance and polish for days.

Photos of; amazing sunset shot of one of Billecart’s Grand Cru vineyards, two shots inside the House of Billecart and the grounds of Billecart. — 6 years ago