Fruity, lively, soft, a breadcrumb yeastiness. This stuff represents a great value in the new-wave grower Champagne vein (Boulard, say) if you can find it. — 10 years ago
Solera Champagne. Very complex, toffee, apple, a little bit of smoke. Needs to be served closer to cellar temp to appreciate fully. #bubbles — 10 years ago
God bless leftovers from @jams jerfy 's rider. 2010. Delicious. — 10 years ago
Celebrating my newest nephew, Besian Raymond Gjoka. The Champagne is rich, creamy, lightly toasted brioche and a good amount of citrus that gives it just enough lift. — 7 years ago
1st half wwc 4-1
Started before the game!
Ok...brioche, lemon confit, dry,
apricot, this is truly text book, sorry!!!set play!!!incredible,when I bought this I thought it needed few years!
Here we go World Cup class! — 10 years ago
Smooth and surprisingly mellow — 10 years ago
ビールみたい。
開けたてで強い。 — 10 years ago
Pour bien commencer le ouiiiquende, apérooooo ! Très jolie bouche amande. — 11 years ago
60 PN 40 Ch 2010 with 30% '08 '09, disg '15, 5 g dosage — 8 years ago
How we do Halloween staff drinks. Boom! #LouisDressner — 10 years ago
Francis Boulard's Millesimé Extra Brut 2006 is a blend of 50% Chardonnay, 30% Pinot Noir, and 20% Pinot Meunier. The grapes are sourced from biodynamically farmed vineyards and are fermented with indigenous yeast. Sur lie aging with regular bâtonnage lends texture and a pleasant creaminess to the palate. The nose is nuanced with subtle floral overtones, water biscuits and marzipan. The mousse, too is equally fine and soft...the stand-out here is the minerality, and a suave saline finish that lingers. — 10 years ago
17/20 (92/100)
Масло, печень, фуагра, паштет, пряности, цедра, вяленая груша, богатые лизатные тона, оливковое масло, маслины.
— 11 years ago
Megan Ulrich
Persistent prickly bubbles, red apple skin, underripe strawberries, dough, clean bright citrus, yum. — 7 years ago