by Ray Johnson | Nov 20, 2008 | California, Carneros, Sparkling Dry
Gloria Ferrer, Carneros, Late Disgorged, Carneros Cuvee, Brut 1998 There is lots of perfume in the nose and the mouth is soft and a bit sweeter than other bubblies labeled as brut, a sparkler with ginger ale and candy-like flavors. In August ’09 the nose is...
by Ray Johnson | Nov 20, 2008 | Champagne, Chardonnay, France, Pinot Meunier, Pinot Noir, Sparkling Dry
Jacquesson, Champagne, Cuvee No.732, Brut The name of Jacquesson’s nv brut changes with each successive base wine, the current release being No. 732. The nose features floral notes, sweet in nature, like jasmine with a sense of candied fruits – very...
by Ray Johnson | Nov 20, 2008 | Champagne, Chardonnay, France, Pinot Meunier, Pinot Noir, Sparkling Dry
Tarlant, Champagne, Brut Zero The nose features minerality, toast and citrus fruits. The mouth is bone dry and austere, like biting into the pith of an orange. The grapes are roughly 1/3 each of the players in Champagne, namely Chardonnay and each of the Pinots. The...
by Ray Johnson | Oct 18, 2008 | California, Sonoma County, Sonoma Valley, Sparkling Dry
Mayo Family Winery, Sonoma Valley, Laurel Hill Vineyard, Methode Champenoise, Brut 2003 There’s plenty of green apple and tart cherry as well as a little toastiness. P&B in Lower Lake 12.5% $27.99 at Bottle Barn Mayo
by Ray Johnson | Oct 15, 2008 | Champagne, Chardonnay, France, Pinot Meunier, Pinot Noir, Sparkling Dry
Nicolas Feuillatte, Champagne, Brut nv There’s a fruity, round expression to this bubbly. The house delivers moderate but fairly priced concentration for Champagne, as most multi-vintage blends have crept toward $40 and beyond. The grapes are 40% Pinot Noir, 40%...
by Ray Johnson | Oct 15, 2008 | Cremant de Limoux, Languedoc, Sparkling Dry, Vouvray
Domaine J. Laurens, Cremant de Limoux, Blanc de Blancs, Brut ,Tête de Cuvée, Méthode Traditionnelle nv There is candied fruit in the nose and a little sense of biscuits. The mouth is a bit hollow, low in concentration and not very acidic. Yet this has proved a good...
