Cave De L&
Cave des Vignerons de Saumur
Réserve des Vignerons Saumur Cabernet Franc 2010
I love Loire reds. Earthy, floral, balanced and nuanced acid and tannins, medium light — 12 years ago
Cave Spring
Estate Beamsville Bench Riesling 2013
Honeyed apricot nose with a white peach and grapefruit palate. Fruit forward with balanced acidity. Very good Ontario wine. — 10 years ago
P liked this
La Cave du Vin Blanc de Morgex et de La Salle
Valée d'Aosta Prié Blanc 2013
Mineral, crisp, love — 10 years ago
R. & L. Legras
Brut Blanc de Blancs Grand Cru Champagne Chardonnay
I really like this champagne. Crisp, fresh, certain aroma but not too rich. Good for matching with dishes. Not destruct the foods. Want to drink this as daily champagne. — 11 years ago
Pine Ridge Vineyards
Cave 7 Napa Valley Cabernet Sauvignon 2008
One of the best — 12 years ago
Cave de Tain l'Hermitage
Nobles Rives Crozes-Hermitage Syrah 2014
We really liked it. Smooth, some complexity. Super drinkable — 10 years ago
Jarvis Winery
Estate Grown Cave Fermented Napa Valley Cabernet Sauvignon 1996
Another very nice Cali cab. — 10 years ago
L. Aubry Fils
Ivoire et Ébène Brut Premier Cru Champagne 2009
For all your sparkling 1er Cru Meursault needs, look no further. Holler at the noble reduction. — 11 years ago
Yeah, you've got it. It's to separate those nasty aromas that you might get from mercaptin in unhealthy reduction environments. The winemaker at Von Winning first used it around me and I stole it from him. It's pretty complicated and I don't totally understand it, but it starts from having sufficient nitrogen levels in the ferment to create a healthy yeast population, from there it involves longer term lees aging. The lees act as a battery to suck up oxygen, so they keep the wine fresh, but they also impart and aroma, kind of like autolysis. For me it's easiest to spot in Burgundy because Chardonnay is so neutral. It shows up as a sort of shaving cream and marshmallow fluff aroma, sometimes mint. It also compliments mild new oak. Coche or Roulot would be big Burgundian practitioners, but there are many others. In the new world it's easily spotted on the Chardonnays of Kongsgaard, Sandhi, Aubert, Ceritas, Kumeu River and Montelena, just to name a few.
^ that description is so helpful. Is PYCM in this camp, too?
Kit: yeah, for sure!
David Bartolomeo
Very smooth and yet with a pleasant kick. With meat tom sauce and rice. 13%ABV — 10 years ago