Somm David T

Independent Sommelier/Wine Educator

9.0

The nose shows lemon custard, lemon/lime zest, pineapple flesh, banana, tropical melons, white peach, bread dough, baguette crust, caramel notes, vanillin, grey volcanic minerals with yellow lilies and spring flowers.

The body is thick and has nice mousse. Lemon custard, lemon/lime zest, pineapple flesh, banana, tropical melons, white peach, bread dough, baguette crust, caramel notes, vanillin, strong, palate penetrating white spice with some heat, grey volcanic minerals with yellow lilies and spring flowers.

@Patrick James Hotel. — 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. — 7 years ago

Colin Cahoon

9.0

Bread dough, pear, and light citrus with fine bubbles. — 7 years ago

Cathy Corison

Owner/Winemaker Corison Winery

9.4

Integrated, subtle bubbles. Bread dough. Autolysed yeast. Classy. Understated. — 9 years ago

with William

Matt Trader

9.2

I'm not going to lie; this is one of the best sparkling wines I have had from California in quite some time. We know that Schramsberg makes great sparkling wines by reputation, but this bottle is the proof in the pudding. Vintage, so it is ages on the lees much longer, and reflects in complexities of honey butter, dough for classic white bread, nutmeg, ginger, and vanilla. The pallet is luscious with a Champagne like mousse mouthfeel, golden apples, lemon, and white pears. The bubbles were refined and sophisticated, with focused acidity backing it all up. Well done schramsberg, well done. — 9 years ago

Jeff J

9.3

Aroma of sour dough and green apple, hints of citrus. Higher acidity with lighter body than the vintage one. Still very tasty! — 10 years ago

with Julia and Nic

Adam Jesberger

9.2

Awesome for the price. Autolytic and tree fruit driven. Fairly high acid and good length. Ripe red pears and yellow apples with cream and bread dough heavy on the nose and palate. Weighty and complex. — 10 years ago

Spinning_spins

9.3

Nice aromas of strawberry with notes of white pepper and bread dough. Dry, but with great fruit backbone, a tight minerally body and great length. Just freakin good and a hell of a value. — 10 years ago

Christine Havens

9.4

Fidèle Extra Brut Champagne offers up gorgeous leesy-yeasty notes: pastry dough, toasted almonds and hazelnuts, poached pear and spiced applesauce simmering away on the stove. Golden-hued, it reminds me of Autumn, with cozy apple galette and pear tart notes, brioche and custard are well-incorporated into this Champagne's soft texture and medium acidity. Finishes with a sort of dried fall leaves and red berries, or even a Queen Anne's cherries sort of thing. I approve! Disgorged 02.10.12 — 11 years ago

Joseph LaPanna

9.3

Rich and creamy with a refined texture. Aromas of lemon zest, green apples and jasmine dance out of the glass. Clean, crisp flavors of candies ginger, honey and white peaches linger as yeast and biscuit dough round out the opulent finish. Oh how I love bubbles! — 12 years ago

Ryan Vento

9.4

Guys night out at The Tasting Room.
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Dough/yeast, nougat, burnt caramel, and mocha. Pretty darn complex and rich, yet agile and light on its feet. — 7 years ago

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. — 7 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. — 7 years ago

with Gautham, Samantha and 1 other

Matt

9.3

Exotic, overt, hedonistic. Everything about this pleasurable and fun. Nose is ripe, vibrant with honey, pastry cream, tangerine, pineapple, baked pear, baking spice, brown sugar, dough. Palate is unctuous, creamy yet zippy with balanced minerality. 75% PN 30% CH 10/2015 disgorgement — 9 years ago

Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

9.1

I understand the underlying quality, but admit in having major difficulties enjoying their produce. At the highest level, and still that tell tale, nasty play dough character is present... — 9 years ago

Nick Davis

9.3

Acid power, light grip, savory dough and bright fruit. Solid! — 10 years ago

with Anthony

Diedra West

8.9

Diedra had this 10 years ago

Michael Smith

8.9

Baked apples, phyllo dough. Nice texture, long finish but feeling a bit unfresh. — 10 years ago

Ryan Stewart

9.1

Pale straw color with delicate bubbles and a creamy mousse. Aromas of fresh dough, pippin apples, and faint notes of ocean spray. Additional flavors of brioche, apple tart, and lemon custard. Rich, long finish. The perfect wine to celebrate the 2014 Kobe Marathon! — 11 years ago

with Natalie

Lisa Wicker

9.1

Delicious. Lovely winter day in the kitchen...rising bread dough, preserved lemon, rice pudding with white raisins. — 12 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

Greg Koslosky

9.3

Impressive powerful with loads of ripe apple ,bread dough , rich and yeasty. Good depth and length quite splendid ! — 7 years ago

Peter Marks

Master of Wine, Educator Constellation Brands

9.7

Amazingly rich, bread dough, toasted almonds. Just about as rich as great Champagne can get. Complex, creamy and lasts forever. 70% Pinot Noir, 30% Chardonnay. 6 years on lees; 6 g/L dosage — 7 years ago

Jocholla

8.9

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

Erik Nordman

9.1

Super solid Sonoma County Chardonnay. This one takes a leaner route than most California Chardonnays and is actually surprisingly Chablis-like, but a bit riper and with a bit more breadth. Dominated by lemon curd, ripe fresh yellow apple, lime zest and crushed chalk, underscored by a bit of fresh brioche dough from lees treatment, a bit of crème fraîche, and a bit of dogwood floral character as well; all delivered with a strong, linear acidity. Lees treatment, natural malolactic, and partial neutral oak treatment add some weight and texture without sacrificing focus. Really hits a pleasurable balance of new and old world stylistically speaking, in my opinion. Relatively richly textured with a bit riper fruit, but without sacrificing focus and minerality. Tasty stuff. Would love to try with some scallops! — 9 years ago

Michael Mendes

9.1

2005. Beautiful and fresh. Clean green apple, bread dough and a white floral note. Fantastic. — 10 years ago

Tim Herrmann

9.5

This had so many pure flavors--@Rajiv Ayyangar said it was like all the components of unbaked apple pie, and I agree. Green apples, cinnamon-y spice, bready pastry dough, but also some red flowers and white raspberries. Id argue this is a great value. — 10 years ago

Myron Hobbs

9.4

Light yeast with a hint of rye dough on the nose that finishes with a touch of apple skin. Great grower with tight little bubbles ... that is all : ) #hebrart #happytoasting — 10 years ago

Lewis Chester

9.4

2007 vintage. Drinking with Frederic Rouzaud - not yet released. Medium lemon hue. Wonderful mineral, chalky, toast and yeasty nose. White peach. On the palate, integrated high acidity, no oxigenation, fresh as a daisy, short bread and dough. Lean and mean - no richness here. Angular and clean. Very enjoyable if very young. Really enjoyable. Not yet released. — 10 years ago

Davis Smith

Sommelier Acquerello

9.3

And the opposite side of the spectrum. Toasty, nougat, chocolate chip cookie dough — 11 years ago