This is a beauty. It strikes an impeccable balance between the pure chardonnay fruit and the red bursts of fruit from the still pinot noir addition. Has developed a pleasant toasty complexity in the finish, a joy to drink.
This is a beauty. It strikes an impeccable balance between the pure chardonnay fruit and the red bursts of fruit from the still pinot noir addition. Has developed a pleasant toasty complexity in the finish, a joy to drink.
Dec 15th, 2019Just a few pics of the wines from last night’s monthly 4th Friday. Too many bottles to try!
There is A LOT to like here right now. Delicate aromatics of rose petal, strawberry cream and cherry tart but it turns more powerful and rich on the palate. Strawberry shortbread, red fruit skin, chalky limestone and a finish that turns slightly herbal. The structure here shows that this will be open for business for quite a while.
Just a few pics of the wines from last night’s monthly 4th Friday. Too many bottles to try!
There is A LOT to like here right now. Delicate aromatics of rose petal, strawberry cream and cherry tart but it turns more powerful and rich on the palate. Strawberry shortbread, red fruit skin, chalky limestone and a finish that turns slightly herbal. The structure here shows that this will be open for business for quite a while.
Oct 26th, 2019Didn't take notes as enjoying with friends & the experience of these lovely bubbles vs taking notes 😎
Overall I found it a lovely caramel red apple persistent fine mousse oozing brioche & red fruits with a creamy soft red biscuity fruit linger with perfectly balanced acidity 🥂
Didn't take notes as enjoying with friends & the experience of these lovely bubbles vs taking notes 😎
Overall I found it a lovely caramel red apple persistent fine mousse oozing brioche & red fruits with a creamy soft red biscuity fruit linger with perfectly balanced acidity 🥂
May 1st, 2017Had the 2002 as well, I think, from a magnum. Both were delicious before dinner.
Had the 2002 as well, I think, from a magnum. Both were delicious before dinner.
May 27th, 2016