Sipping Fine Wine

9.5

Single vineyard "Les Belles Voyes" in the famous Grand Cru hillside of Oger. Pale lemon with fine creamy mousse and tiny rapid bubble flow, long lees aging. aromas stone fruits and blossom, bread dough and citrus. On the palate flavors of golden apple, peach, lemon citrus and honeysuckle with biscuit toast and nutty notes. Long finish, full-body ending with biscuit, mineral and citrus character. Outstanding! — 5 years ago

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! 🎄🎅❄️⛄️🎁 🌟 — 5 years ago

Severn G

9.4

A beautiful, cool early Autumn evening, relaxing by a fire in the chiminea.

100% Pinot Noir, Disgorged February 2019.

Words escape me... Just wow!
(Notes later, I promise)

24 Hour Update:
Nose has yeasted dough, flat seltzer, limestone infused apple juice, hard crusted bread, oxidized red apple peel and bruised yellow apple.

Palate has tart yellow apple, saline puff pastry, faint lemon juice, limestone infused water, lemon zest with balanced acidity and a long, long finish. Outstanding.

The P-F wines always need a minimum of 24H open, 48H really if you have patience because then they open to just the most beautiful Champagne you've ever paid under $100 for, every time. No fear, the bubbles will wait over 48H so plan ahead for maximum enjoyment. — 6 years ago

Colin Cahoon

9.4

Bread dough on the nose. The palate is crisp citrus, minerals, and fine bubbles. This vintage sparkler would hold its own against anything France produces at this price point. — 6 years ago

with Susan

Severn G

9.2

Picking up a juiced pear on the nose today, but otherwise prior notes still apply:

Nose has ripe yellow apple, lightly oxidized green apple peel, baked phyllo dough, partially aromatic white flowers and damp rocks. I always get a natural wine vibe here, without the vinegar-like profile, but it seems alive!

Palate has baked green and yellow apple pastry, crisp acidity yet dense, candle wax begins on the finish and ends with dry granite. Great balance, very lengthy finish, clean and not cumbersome, superb vintage, long life ahead. We love you Jean-Jacques. — 6 years ago

Colin Cahoon

9.0

Bread dough and citrus. Clean and fresh. — 7 years ago

with Susan

Somm David T

Independent Sommelier/Wine Educator

9.2

More oxygenated than I prefer on my champagne but, nonetheless well made in that style. Bruised apple & pear, some white citrus, soft chalkiness, lots of yeast & bread dough, yellow florals, good acidity and a well polished rich finish.

Thank you Christina for bringing. — 8 years ago

Jocholla

8.9

Poppin' corks on Easter. Fresh flakey biscuit dough with lemon custard and a little yeast funk. — 9 years ago

Ron Siegel

9.3

Always a great choice for a 2nd btl off the list to finish lunch. Lots of berry fruit, citrus, pastry dough in a creamy finish — 5 years ago

Severn G

9.3

Nose has toasted brioche, grilled lemon, warm lemon creme, lemon zest, oxidized pear slice and fresh, rising bread dough.

Palate has lemon poundcake, cold toast, limestone chips, dried lemon slice and (light) candied orange.

Great mid-palate, a restrained richness is all elegance, acid balance is perfect and not pulling you one way or another. At 15 years past vintage, a great example of finesse in Champagne.

An aptly titled, solid bottle to begin our Valentine's Day 2020 afternoon. — 5 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

Somm David T

Independent Sommelier/Wine Educator

9.7

Now, this is a Champagne worthy of my last year in my current decade.

It’s not inexpensive but, there’s a reason for that.

From the moment I put my nose to the glass, I got a a sense of warm, inviting delicacy. There is; cream, soft ginger, fall green apples, mango, guava, slightly sour lemons, lime zest/candy, perfectly, ripe pineapple, white peach, green melons, lightly bruised pear, marmalade jam, as soft as white spice can be, grey volcanics, good chalkiness, vanillin, sea spray, lovely, melted caramel notes, yeast, bread dough to baguette crust, non funky cheese rind, toast, silvered almonds to nut skin with white & lilies, jasmine and spring flowers.

The palate enters like Tango dancers & cross-fades into ballet. Perfect richness, mousse & micro-oxygenation with gentle, absolute, perfect acidity. The minerality is fine, delicate & straight up in my wheelhouse. Cream, understated, melted butter, ginger, fall, Granny Smith apples, mango, guava, slightly sour lemons, lime zest/ peel/candy, perfectly, ripe pineapple, white peach, peach, tangerine, green melons, lightly bruised pear, some apple cider, marmalade jam, honeysuckle, herbaceousiness, a shade of mint, as soft as white spice can be, delicate, grey volcanics with limestone, good chalkiness, vanillin, sea spray, lovely, melted caramel notes, yeast, bread dough to baguette crust, non funky cheese rind, toast, silvered almonds to nut skin with, orange blossoms, white & lilies, jasmine and spring flowers. The long, amazing, well balanced finish is simply Mozart.

The 02 is a blend of 39% Pinot Noir, 40% Chardonnay & 21% Pinot Meunier. This bottle spent at least 12 years in Krug's cellars, receiving its cork in autumn 2014.

Photos of; the House of Krug, their very tall & countless stainless steel tanks they hold still wine(s), fermenting or library bottles in their caves & Krug Clos du Mesnil Vineyard. — 6 years ago

Ryan Hayward

9.5

Very nice, nose has raw dough, nuts and apple. Palate has lemon, bread; it’s very interesting. Nice light gold color. I’d definitely drink again. — 8 years ago

Julia Geisler

9.0

My birthday always signals the end of summer so it seems only fitting to drink this candy apple reminiscent of summer fairs - even with a hint of fried dough. — 8 years ago

with Gautham, Samantha and 1 other

Jakub Kalinowski

9.4

Complex & layered with honeyed stone fruit, nutmeg & almonds, candied lemon peel and pinch of exotic spice.
Elegant, layered, elegant and barely sweet on the palate. This is actually beautiful. Honeyed fruit, butter crusted dough, candied citrus peel.
Complex, layered, elegant, with a brilliant long finish.
This will convert anyone to naturally sweet wine! — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

Well...this was one hell of a week. There is only one way to wind it down. Reach for an excellent bottle of vintage Champagne.

My first thoughts are how delicate this is on the palate. Further, how unbelievable it will be with another 8-10 years in bottle.

The nose shows; slightly sour lemon, the good parts of lemon Pledge, lemon meringue, white stone fruits, pineapple fresh with lots of juice, grapefruit, lime pulp, honeysuckle, soft, haunting caramel, brioche, limestone & slightly, dirty, grey volcanics, saline, sea fossils, sea spray, bread dough, vanilla, white spices-light ginger with spring flowers, mixed floral greens & lilies.

The body is light on its feet and dances on the palate. Delicacy abounds. Its soft, gorgeous mousse right there with the best money can buy. Slightly sour lemon, lemon meringue, green & with more bruised golden apple, white stone fruits, pineapple fresh with lots of juice, grapefruit, lime pulp, touch of apple cider, honeysuckle, soft, haunting caramel, ginger ale into cream soda, brioche, nougat, toffee notes, lighter nuts without skin, limestone & slightly, dirty, grey volcanics, saline, sea fossils, sea spray, bread dough, vanillin, marzipan, white spices-light ginger with spring flowers, mixed floral greens & lilies. The acidity is mellow yet lively, gorgeous and as good as it gets. The finish is all luxury. So well knitted & balanced, elegant, rich but not overpowering and gently persisting several minutes.

Photos of; The House of Taittinger, their caves so chalky white and built on the famous Crayères Cellars of Reims: 2.5 miles of tunnels (they own 1/4 to 1/3 of it) cut out of chalk by the Romans, the portrait of Thibaud IV who was a king, lord, manager, singer, conqueror, explorer & 11th century Crusader all rolled into one from which, this Cuvée was the catalyst creation and part of the 600 plus hectares they own in Champange.

Some producer notes; Taittinger's history can be traced back to 1734, when it was originally known as Forest-Fourneaux, founded by Jacques Fourneaux who worked closely with local Benedictine monks to learn how to produce wine. They were just the 3rd Champange house.

The estate was bought by the Taittingers – a family of wine merchants – in 1932, and thanks to the great depression and subsequent low land prices, the family also picked up huge swathes of vineyard. From 1945-1960, Francois Taittinger established the cellars in the Abbey of Saint-Nicaise, and after his death in 1960 his brother Claude took over, pushing the estate into a Champagne house of world renown. Such was the status of the label that the Taittinger family soon expanded its business into other luxury goods. However, this eventually led to financial difficulties, and in 2005 the Taittinger brand – including the Champagne house – was sold to the American owned Starwood Hotel Group. The sale was badly received by the Champagne industry, with many fearing the new owners – unfamiliar with the culture of Champagne – would put profit ahead of quality.

Just one year later, Claude’s nephew, Pierre-Emmanuel Taittinger, who had always been opposed to the sale, negotiated a €660m deal with the Starwood Group, and the Taittinger family resumed ownership of the company.

In 2017, Taittinger planted its first vines in England, near a village in Kent, for its venture into English sparkling wine. The first bottle will be ready in 2023.

1/8/21 — 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

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

Colin Cahoon

9.0

Bread dough, pear, and light citrus with fine bubbles. — 8 years ago

Elizabeth

9.2

👁 Pale gold with delicate effervescence
👃Green apple skin and hops, yeasty sour dough, ginger
👅 Acidity for days! Complex start of ginger, white pepper, tart citrus fruit and cream before ending short with a toast and grapefruit pith finish.
✍️ So delicate and ethereal, amazing — 9 years ago