Fredrik Finn

9.2

Fine intensity of developed aromas with a defined ripe and autolytic complexity. Primary red apples, raspberries, lemon and orange fruit drops, secondary aromas of nougat, hazelnuts, butter, toast and a chalky, oyster shell minerality.
High acidity, medium - body. A creamy, peristant mousse and linear acidity drives the palate. Intense presence on the mid palate with characters of red apples, fruit drops, coffee beans and chalk. Medium + lenght finish that lacks some dimension and lenght to compete with the best. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Four day weekend. Gotta get it off to a good start. Been awhile since we had our 375ml of Ruinart.

The nose shows, ripe, slightly candied; black cherries, strawberries, kirsch cherries, rich, summertime watermelon, touch of orange citrus family blend, pomegranate juice, hints of fruit roll up & haunting apricots. Sea fossils & spray, a little bread dough, grey volcanics, chalky powder, orange, spring flowers with fresh & withering, red & pink rose pedals.

The palate is full & touch gummy/candied. Fruits are well extracted, deep, ruby; black cherries, blackberries, strawberries, kirsch cherries, rich, summertime watermelon, touch of orange citrus family blend, pomegranate juice, hints of fruit roll up & haunting apricots. Ghostly, not quite fruit brandy or fruit liqueur character, sea fossils & spray, a little bread dough, not quite medium, white spice with hints of palate heat, grainy, grey volcanics, chalky powder, orange, spring flowers with fresh & withering, red & pink rose pedals. The acidity lively and crisp. The round, well balanced & polish finish is always consistently satisfying and lingers for minutes.

Photos of; the House of Ruinart, Dom Thierry Ruinart, nicely light caves and rolling, hillside, Grand Cru Vineyard.

Not quite sure where “D” gets $83 when you can buy this all day at just under $65. — 6 years ago

Juliana Leite

10

Celebrating life! — 7 years ago

Jacynda Lavanture

9.1

Oak and butter. Paired it with a selection of oysters. — 8 years ago

with Holli

Joni Murray

9.0

Buttery, creamy, bright acidity, tropical fruits, toasted nuts, coats the tongue in butter. Lovely for the style, not as flabby as some chards can be. Very nice — 9 years ago

Pam Ozaluk

9.5

Amazing!! I believe the earlier comment calling it liquid butter sums it up! — 11 years ago

Mike Saviage

9.5

5-Oh Bday Dinner... Light gold. Vibrant effervescence. Toasty bread and lemon notes. Really coats the palate. Great showing. — 11 years ago

Ken Rogers

9.0

A lovely, toasty Brut, perfect for a warm evening in Palm Springs! Some halibut is on the way and I'm guessing it will be a good pairing. Fresh baked bread on the nose, toasty fruit on the palate, nice small bubbles. Mmm! — 11 years ago

with Michael

Chris Coffey

9.2

Tons of honeysuckle, lemon zest and a little butter. Really good Chardonnay. — 11 years ago

Philip Cook

9.9

Lush, silky, creamy, light acidity, lightly buttery. Paired well with crab legs and herb butter. — 12 years ago

AEL

9.0

A classy, subtle champagne with well defined notes of bread, vanilla, stone and dried fruit. At Narragansett, the bottle Nate gave me when I was confirmed in 2017. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

The nose reveals slightly sour & bruised fruits. Bruised golden apple & pear, overripe pineapple, lemon meringue, green apple, lime zest/candy, melted, salted caramel, honeysuckle, white & yellow peach, brown butter, caramelized brown sugar, hints of mint, sea fossils, grey volcanics, whiff of white spice, vanillin, bread dough, yellow lilies, spring flowers with mixed floral greens.

The palate is rich, lush, round, a touch gluey & full. Nice mousse, micro-oxygenation, slightly sour & bruised fruits Bruised golden apple & pear, overripe pineapple, lemon meringue, green apple, lime zest/candy, melted, salted caramel, honeysuckle/honey comb, white & yellow peach, inside banana peel, brown butter, caramelized brown sugar, nougat, hints of mint, sea fossils, gritty, penetrating chalkiness, grey volcanics, some white spice with nice lighter heat, vanillin, bread dough, yellow lilies, spring flowers with mixed floral greens. Excellent acidy. The long, even, fresh, well balanced finish persists nicely and is delicious.

Nice bottle and well priced at $38 w/ deluxe gift box.

Photos of; House of Roederer, caves with A-Frames for the hand Riddlers, walk through tunnel and marquee Grand Cru vineyard. — 6 years ago

Carter White

9.2

Solid champagne, has those yeasty notes like most sparkling wine, but more like wheat in the field than baked bread. — 7 years ago

Kimberly Anderson

9.1

What a treat-2001 vintage. Scents of honey and almond. Peach, nectarine and honey. Kiss of butter and oak in the finish. — 8 years ago

Emily and Steve

9.1

$14.99 at Total Wine; very good, buttery — 9 years ago

Denise Collins

9.5

My love for Krug knows no bounds. Bready, yeasty notes jump out of the glass towards you but quickly soften into those of honey butter. Ginger and spice notes. Lees driven but well integrated with medium high acid. This champagne is so complex that it's almost impossible to truly detect where one note of flavor ends and the other begins. — 11 years ago

Erik Sjolund

9.1

Very dry but short taste. Bread and green apples. Mineral and a little lemon. — 11 years ago

Jenifer Freebairn

9.0

Tasting so fresh! Lovely layers of apple and almond butter with lingering flinty, citrusy notes. Thanks, David!! #rameywinecellars — 11 years ago

Julie (WineSnobVA)

9.0

True to its name - smooth as butter. Yum! — 12 years ago

Chris Blanken

9.8

Christmas ornament decorating and cake bread Chardonnay — 13 years ago

Pablo Cetlinski

9.4

Beautiful balanced tropical notes, touch of butter and acidity — 6 years ago

Severn G

9.2

Nose has oxidized red apple, warm ginger, butter croissant, light apple cider notes and toasted hazelnut.

Palate has buttered lemon mousse, green apple peel, pear flesh, dried ginger, crushed granite and faint carmel, warmed.

A very nice bottle, but not the same level as our last, a stunning 2005. — 6 years ago

Big Wave Dave

9.3

Complex nose. Bread, nuts, lemon merengue, slate, and a reductive smokey note. On the palate, the wine is stuffed with substance but is yet to unfurl and bubbles are quite pronounced which distracts from the flavour profile. Slightly disappointing but full if potential. — 6 years ago

with Racquel

Suzanne Byowitz

9.4

Toasted almond nose. Oak and butter finish - delicious :) — 8 years ago

with Alice

Douglas Braun

8.9

Almond paste cherry fruit little toasted bread nice acidity — 8 years ago

Cody Milch

10

fresh bread — 9 years ago

Kevin Cahill

9.3

Blue Chip California Chard, butter but not too much. — 11 years ago

Joseph C Burke

9.2

Deep gold; nose of baked nuts, double vanilla and a slight petrol note; big tropical fruits, butter, New toasty oak, concentrated but not sloppy or sweet, good structure and a bit yeasty, strong finish. Would have thought this a French Burgundy it has good power. — 11 years ago

Robert Branden Shine

9.5

Complexity!!!! — 11 years ago

Jacob Smith

9.1

Try a Black Banana, Guinness and this beer as a Black and Tan. It will blow your mind! — 12 years ago