Les Pères Chartreux (L. Garnier)

Chartreuse Verte

Max Coane

Late 60's Chartreuse!!!!!!!!! — 11 years ago

with Mark

Litsis, Dave and 8 others liked this

Garnier et Fils

Chablis Chardonnay

Nathan Adams

Consulting Wine/Beverage Director, Snake River Brewing, Persephone, King Sudachi

9.0

2012 vintage — 12 years ago

with Claire

R. & L. Legras

Brut Blanc de Blancs Grand Cru Champagne Chardonnay

Nose Reiko

9.5

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. — 12 years ago

L. Aubry Fils

Le Nombre d'Or Brut Sablé Blanc des Blancs Champagne Chardonnay

Jordana Giovannoni

9.8

A very sexy champagne. — 12 years ago

Buronfosse

L' Hôpital Côtes du Jura Savagnin-Chardonnay 2011

Josep Maria Azcon

9.1

Magnific Wine :) — 11 years ago

Domaine Monthelie-Douhairet

Clos le Meix Garnier Monthélie Pinot Noir

Mee-Sun Yuk

Great wine choice by Angela — 12 years ago

Dr. Loosen

Dr. L Sparkling Riesling

Tara Nolan

9.5

soooo yummy!!! — 12 years ago

Garnier JC

Les Tailles Cabernet Franc Cabernet Sauvignon 2012

Jono Wingfield

9.4

Juice juice juice — 12 years ago

L. Aubry Fils

Dualis Brut Sablissime Champagne Blend

Pam Starr

Owner/Winemaker Crocker & Starr Wines

9.5

Super interesting. Red plantain banana creamy lemon curd. No food required — 12 years ago

with Norm

Norm, Leslie and 3 others liked this

Ariel Arce

Ok I did It! Your the best, happy new year!

Pam Starr

Welcome to delectable

L. Aubry Fils

Ivoire et Ébène Brut Premier Cru Champagne 2009

Morgan Harris

Head Sommelier Aureole New York

9.2

For all your sparkling 1er Cru Meursault needs, look no further. Holler at the noble reduction. — 12 years ago

Greg, Roy and 2 others liked this

Morgan Harris

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.

Kit H

^ that description is so helpful. Is PYCM in this camp, too?

Morgan Harris

Kit: yeah, for sure!