Somm David T

Independent Sommelier/Wine Educator

9.1

Love half bottles of good Blanc Champagne at Costco for $18. Sure makes it feel like Christmas come early.

I’m dreaming of a wine Christmas. What’s on your list?

Really nice cuvée from Laurent-Perrier and even better price point.

Bruised apple & Bosc pear, pineapple juice, nougat with nuts, ginger ale, vanillin, white spice, sea spray, soft volcanics, easy, powdery chalkiness, bread dough to baguette, withering lilies and spring flowers. Lively acidity and well balanced, rich, elegant finish that persists minutes landing on minerals & spice.

Happy Holiday Season! 🎄🎅❄️⛄️🎁 🌟 — 6 years ago

Ray Vanderhoff

9.3

An amazing Vintage Champagne! A perfect column of fine and persistent bubbles in the glass. Aromas of yellow apple, brioche, fresh oak and Parmesan Cheese rind. Pear, white peach, citrus and crusty bread flavors on the pallet. Creamy and silky texture. This one could have stayed in the bottle longer, but we could not help ourselves. Stately and Elegant. Thank you, Kase! — 6 years ago

with Kasey

Arden Barnett

9.7

Haha just stupid. One of the best champagnes I’ve ever had. Apples, light baking spices, brioche bread, slight nutty aftertaste — 6 years ago

James Webb

9.4

Sweet nutty brioche, with candied limes, beautifully dances between bread and sweet citrus on the nose. The palette is earth driven, with a pleasantly soft attack, mid palette comes alive with a almond flower and marzipan note. Finish is subtle but long. No bitterness. A wonderful wine. — 7 years ago

Juliana Leite

10

Celebrating life! — 7 years ago

Joyce Lin

9.0

Yellow apple, lemon peel, mushroomy, a bit creamy, toasted bread, savory, med plus acidity, med plus finish. A savory NV champagne calls for food. — 9 years ago

Ted Corvey

9.1

Very refined but expressive. Red fruit yeasty bread and bright citrus with great acidity. Delicious. — 9 years ago

with Danielle

Daniel Wisner

9.0

Pale straw color. Is that term overdone? Oh well, it fits.

Golden delicious apples and buttered bread.

Smells more acidic than it tastes, but it's doing a good job helping to wash away the last old fashioned. Has a warm, fresh bread invitation luring me in.

From other folks, looks like it is sub $40 champagne. Will have to acquire some for regular sipping. — 9 years ago

Tara Abernethy

9.1

The nose is like warm buttered bread. Nice notes of apple-pear and apricot with an excellent finish. Great level of acidity. — 11 years ago

Coco&Lucie

9.2

An amazing Grands Cru full of finess. Aerien bubbles with toasted bread aromas. Great elegance. — 11 years ago

Aaron Jacobson

9.8

Brioche and buttered bread, almond and toasted banana, lemon custard — 12 years ago

Vanessa

9.2

Happy Global Champagne Day! 🍾🥂
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To celebrate the occasion, we’re having some of our favorite champagne — Ruinart, Blanc de Blancs. Made entirely of premiers crus Chardonnay grapes that hail primarily from Montagne de Reims and Côte de Blancs, Champagne, France.
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Love the autolytic character, richness, and tart stone notes. Soft bubbles, toasty almonds, brioche, bread dough, biscuit, dried white blossom, peach, apple, and pear.
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NV (non-vintage). ABV 12.5%.
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#globalchampagneday2020 — 6 years ago

with Deked1

Daniel P. Drake

9.1

Tonight the wine I have opened is the Moët & Chandon 150th Anniversary Imperial Brut Champagne. The blend is 30-40% Pinot Noir, 30-40% Pinot Munier and 20-30% Chardonnay.

On the nose there is buttery brioche, creme brulee, lemon curd, yeasty bread, hazelnut and apricot.

On the palate there is creamy lemon curd, tropical fruits, pineapple, brioche, hazelnut and a minerality.

This wine is medium bodied with medium + to high acidity that leads into a long toasty citrus finish. Today is the day we spring ahead and so we all lose an hour of our weekend. So what time we have left to the weekend try to enjoy yourselves and please be safe doing so. Nostrovia! 🥂🥂🥂🥂 — 6 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

J Greene

9.2

One of my favs. Creamy on the palette. Bread on the nose with butter. — 7 years ago

Douglas Braun

9.1

Amazing fruit character with roasted nuts , bread dough, -love this producer — 8 years ago

with Mark

Nick Ferrall

9.2

Bread and yeast (echoing everyone else) — 9 years ago

Cody Milch

10

fresh bread — 10 years ago

Erik Sjolund

9.1

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

Martin Redmond

9.2

2003 Vintage. Pale straw yellow color with abundant tiny bubbles with bread crust, baked apple, and hazelnut aromas. On the palate, it shows a delicate creamy mousse with mineral accented baked apple and pear, toasted hazelnut, apricot and a hint of vanilla flavors. Long finish. — 11 years ago

Peter Marks

Master of Wine, Educator Constellation Brands

9.9

8+ years on the yeast. Incredibly complex - bread doughy, spiced apples, pear and fresh cream. Wow! — 12 years ago

Roberto Carli

9.2

Nice! Balanced, subtle bread and enough citrus to lift things up — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Starting the long Labor Day weekend in Big Sur the right way with a little N/V Krug Grande Cuvée. @Nepenthe

Happy Labor Day weekend all! 🍾🥂

Noses reveals; heavy bruised red apple, Bosc pear, overripe pineapple, lemon meringue, tropical melons, lime zest, white spice, sea fossils, deep crisp chalkiness, grey volcanics, yeast & bread dough, nougat, baguette crust, limestone, caramel notes, cream, vanillin framed in yellow lilies, white & spring flowers & mixed greens.

The palate is, ripe, lush, fresh and lively. The mouthfeel all Krug beautiful. Bruised red & golden apple with hints of cider, Bosc pear, overripe pineapple, lemon meringue, tropical melons, white stone fruits, lime zest/candy, white spice, sea fossils, crisp chalkiness, grey volcanics, yeast & bread dough, nougat, baguette crust, limestone, caramel notes, cream, cream soda, vanillin framed in yellow lilies, spring flowers & mixed greens. The acidity is near perfect. The long, elegant, well knitted & balanced finish is gentle until the long set when you get a full presence of white spice and minerality that persists for minutes.

This bottle was composed around 2011 and is made from over 120 different wines that span over 10 years. It is 47% Pinot Noir, 36% Chardonnay & 17% Pinot Meunier. — 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

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

Colin Cahoon

9.3

Bread dough and light citrus nose. Toast with honey, lemon, tangerine and pear on the palate. Fine bubbles with a light citrus finish — 7 years ago

with Susan

Douglas Braun

8.9

Almond paste cherry fruit little toasted bread nice acidity — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Can’t think of many better starters to an evening than with Billecart-Salmon Rosé. 🌹 Nose of; ripe strawberries, cherries, raspberries, tangerine, orange rhine, black cherries, bread, soft chalkiness & minerals with pink rose petals. The palate fruits seem richer & riper tonight. Strawberries, cherries, raspberries, tangerine, orange rhine, black cherries, watermelon near the rhine, razor soft chalkiness, baguette crust, sea spray, volcanic minerals, red & pink rose petals, beautiful acidity and long, rich, well polished finish. 375ml. Photos of; their beautiful Estate, a dark cellar I’d love to raid and one of their grand cru vineyards. @severngoodwin I guess I do have it on tap. 🤔 — 9 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

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