I'm the intrepid wine writer behind Vinography.com. Covering the world of interesting wines from my corner of Oakland, California.
Thanksgiving, so decided to drink one of my better bottles of bubbly, this 2008 Cedric Bouchard “Le Haut-Lemblé” Blanc de Blancs. Like most of Bouchard’s work it is bottled at lower pressures which means very soft, fine bubbles on which ride flavors of kelp, seawater, roasted nuts and dried citrus rind. Gorgeously detailed and saline with mouthwatering clarity and depth. Delicious. — a day ago
Yes, it’s THAT Champagne. No, I didn’t buy it, and neither did the friend who brought it over to share after being gifted it by a client. So, what does the Ace of Spades taste like? Decent non-vintage, moderately long triage champagne. But for $250-$300!?!?!? You’ve gotta be kidding me. This doesn’t hold a candle to Krug or Taittinger Comtes de Champagne or frankly even Bollinger Special Cuvée. So definitely don’t buy a bottle, especially not in a restaurant. Sorry-not-sorry, Jay-Z. — 17 days ago
Because when my wife spends all day making her bolognese, I have to give her something nice to drink. This one was in perfect shape, with gorgeous cherry and orange peel and cedar layered over leather and earth. Great acids suggest this has another 5-10 in it easily. — a month ago
You’ll hear wine geeks throw around the word “nervosity” from time to time, and this is a perfect example of a wine that displays that thrumming electrical current of acidity and sappy piney lemony zip that earns the adjective. Gorgeous wet pavement welded to neon lemon pith and pink grapefruit all dusted with fleur de sel. Utterly mouthwatering and delicious. This is the remains of a sample bottle that I’ve been nursing for a few days since tasting it and it continues to be fantastically fresh and demonstrative of a long life ahead of it - provided you have the willpower to wait that long. — 4 days ago
Because no reason at all and we need to drink more Champagne. Bolly “special cuvée” offers a pretty great value in non-vintage from big name producers. It has that rich brioche and sea foam salinity that I love and often have to pay way more $$ for to get in Champagne. Super delicious and a great way to start a meal. — a month ago
This has long been one of my favorite California wines ever made, and I think it is one of the most profound expressions of terroir in the state. I’ve been drinking it regularly for the last 10 years or so. Lately, I’m sad to say, it has begun to decline a bit. The bottles I’m opening aren’t quite at their best the way they used to be. Nonetheless while the sour cherry brightness may have been replaced with dried cherry, herbs and leather this is still a remarkably pleasurable bottle of wine with gorgeous structure and deep crushed-granite minerality. — 17 days ago