Somm David T

Independent Sommelier/Wine Educator

9.1

On the nose; bright cherries, ripe strawberry & cranberry reduction, black raspberries, raspberries, watermelon near the rhine, mixed orange citrus, oyster shells, baguette crust, understated volcanic minerals, chalk, saline, fresh pink roses and florals. The body is full and a shade gluey. The fruits are ripe, rich and candied/gummy in style. Bright cherries, black cherries ripe strawberry & cranberry reduction, black raspberries, raspberries, watermelon near the rhine, mixed orange citrus spray, saline, seashells, soft grey volcanic minerals, lots of grippy powdery razor sharp chalkiness, baguette crust, fresh pink roses & florals, acidity that is round and well done, understated delicate micro bubbles and a long, well balanced, rich finish. The reason why I prefer the Billecart Salmon, Ruinart & Laurent Perrier over the Bollinger is it’s a little too sweet for me. Photos of; the House of Bollinger, cellar, headstone that marks one of their vineyards and their harvest staff picking perfectly manicured rows. Producer notes and history...Bollinger has roots dating back to 1585 when the Hennequins, one of the Bollinger founding families, owned land in Cramant. Before the Bollinger house was founded in the 18th century, the Villermont family practised wine making, though not under their family name. In 1750, Villermont settled at 16 rue Jules Lobet, which would eventually become the head office for Bollinger. In 1803 Jacques Joseph Placide Bollinger was born in Ellwangen, in the kingdom of Württemberg. In 1822, he moved to Champagne and found work at the house of Muller Ruinart, which no longer exists. Many other Germans came to settle in the Champagne region, including Johann-Josef Krug and the Heidsiecks, who founded a house that would become; Charles Heidsieck, Piper Heidsieck, Veuve Clicquot and others. The Champagne house Renaudin Bollinger was founded in 1829 in Aÿ by Hennequin de Villermont, Paul Levieux Renaudin and Jacques Bollinger. The partners agreed that the Villermont name would not be used on the labels, hence the house name Renaudin Bollinger. Starting when Jacques Bollinger married Charlotte de Villermont, the house has been managed by the Bollinger family. Even though Paul Renaudin passed without an heir to his name, the label did not become solely Bollinger until the 1960s. Founder Jacques Joseph Bollinger married Charlotte de Villermont. The had a daughter, who had two sons Joseph and Georges. These sons took over the company in 1885 and began expanding the family estate by purchasing vineyards in nearby villages. The sons also developed the image of the brand, such as when Bollinger became the official supplier to the British court and received a Royal Warrant in 1884 from Queen Victoria. In 1918, Jacques Bollinger, the son of Georges, took over the company and married Emily Law de Lauriston Boubers, known as "Lily". Jacques expanded the facilities by building new cellars, purchasing the Tauxières vineyards, and acquiring the assets of another Champagne house on Boulevard du Maréchal de Lattre de Tassign, where Bollinger's offices are presently located. When Jacques Bollinger died in 1941, Lily Bollinger took over. Lilly expanded production with the purchase of even more vineyards, but is best known for traveling the world to market the brand. Bollinger was modernized under the Claude d'Hautefeuille, who acquired additional vineyards and further developed the brand internationally. Following Claude, his cousin Christian Bizot took over the Bollinger house and expanded world distribution. Their Winemaker also used several James Bond film movies to market the brand. Bollinger is fermented in oak barrels. At harvest, only the first pressing is used in the cuvée, unless the vintage is of particularly high quality, when a second pressing of Chardonnay will be used. Bollinger sells the second pressing, the tailles. Bollinger utilizes two pressing houses (Louvois and Mareuil sur Aÿ) to ensure a short distance between harvest location and pressing. When possible, grapes purchased from growers are pressed by the house. When the pressed wine arrives, the Bollinger cellar master analyzes the musts for quality, discarding and selling off those that do not meet the house standards. The first fermentation is done cru by cru, variety by variety, preserving many of the unique characteristics of the vines location. Bollinger is one of the few Champagne houses to do some first fermentation in oak barrels. Wines that will not hold up to first fermentation in wood are vinified in vats. Bollinger Champagnes usually undergo malolactic fermentation. The Grande Année 1995 did not undergo malolactic fermentation. Bollinger uses only traditional yeast. They’ve decided that new generations of yeasts (agglomerated yeasts and encapsulated yeasts) do not produce satisfactory Champagne. Vintage wine, including all wine to be used in a Grande Année, is fermented in small oak barrels, sorted according to origin and variety. Both oak and stainless steel are used for non-vintage wine. Bollinger also has the last Cooperage in Champagne. The oak barrels are all at least four years old, avoiding the transfer of tannins to the wine. The wines are only lightly filtered. All Bollinger Champagne spends a long time on its lees, contributing to the complex flavour of the wine. Though appellation d'origine contrôlée rules only require 12 months on lees for non-vintage Champagne and for vintage (NV wines, 15 months from tirage to release and vintage wines must be kept for 36 months from tirage to release), Bollinger ages their non-vintage wines three years, and the vintage wines from five to eight years. The Grande Année and R.D. Champagnes are riddled by hand. At disgorgement, Bollinger wines are given a low dosage, to maintain the balance and flavor of the wine. The company uses 6-9 grams of sugar per liter for the Special Cuvée and La Grande Année. The extra-brut R.D. is dosed between 4 and 5 grams. After dosage, the wines are aged an additional several months, resting for a minimum of three months before shipping. Bollinger owns nearly 160 hectares of vines, producing more than 60% of its supply. The vines are largely Pinot Noir, specifically clone 386. Bollinger believes this clone ensures good quality as well as highlighting characteristics of the various terroirs. The vineyards also include some rare ungrafted French vines from before the phylloxera. Bollinger owns vines all over Champagne, including the crus of Aÿ, Bouzy and Verzenay. — 8 years ago

Linda Hawk

8.9

Surprisingly good for a wine with a funny name. 100% Sangiovese. The nose has layered berries and keeps your interest. Medium tannins Even though it said it was "for me alone," it was so good that I shared. — 9 years ago

Martin G Rivard

9.8

2013 scored 99. How the Pro-rating can be 8.8 is beyond my comprehension. Incredible wine. By far the best vintage that I have ever tasted from this winery whom I love. It's a phenomenal Opus at 1/4th of the cost.
I just picked up another case at $95 per bottle and they are In short supply. I advise everyone to get it while it's still available! 👍it's absolutely beautiful and elegant. Let me know what you think once you've uncorked one.
enjoy!! — 10 years ago

with Christine

Riccardo L.

9.4

Its truly great. I don't know why I expected more. Maybe because it costs $415 per bottle and for half that price you can pluck an Insignia. Don't get me wrong. This is one of the greatest wines I've tasted... but where do we draw the line on price? Shafer's hillside select is better in this bracket — 10 years ago

Andrew

9.0

I can't find the exact percentage of varietals in this blend but apparently there is some Cabernet and Merlot. With that being said though this screams Pinot Noir to me. Aromas of red cherry and smoke with those replaying on the palate with an earthy finish. Medium bodied with good length. Whatever the blend is it's good juice. Good value. 15g of sugar per litre. — 11 years ago

Rafael L Paes

9.4

Un champagne da 83 punti per me. Maturo e con buona struttura. — 11 years ago

Päivi S

9.6

Ei ollenkaan hapokas. Sokeria 3g/l, mutta maistuu makeemmalta. Ei uskoisi että kyseessä on brut nature. Tää on niin hyvää että yksinään voi helposti juoda koko pullon. Joku väitti sopivan aperitiiviksi - no jaa..
Tästä vois tulla lempparicava, hintava mutta lemppari. Ja lempijuomathan sitten menee kaikkien ruokien kanssa. Eli pihviviini!😄
Only 3 g sugar per litre, which came to me as surprise as it tastes sweeter than that. I really liked this wine. I could easily drink the whole bottle by myself and then some! This is the best cava I have ever had. I think this is one of my favourites. Costly but favourite! And the favourite wines goes along with everything -- so bring in the beef or duck and I will open bottle of Gramona III Lustros! 😜 — 11 years ago

Nick Wolfe

9.6

Drank this wine from one of my favorite little boutique wineries. I normally avoid sauv blanc since the whole cat per acidity thing turns me off. This wine has fantastic tropical fruit with guava and pineapple notes. Really nice wine. — 12 years ago

Manuel Buergi

9.6

As a huge aficianado of Nebbiolo, the rare varietal Oseleta (from Veneto, Valpolicella zone) is just a massive & tannic dream to me, too. Extincted for ages, Masi, led by il dottor Sandro Boscaini, replanted Oseleta (in the 80s) - one of the very very few growers in Italy and the whole world. What came to life was a wine named Osar (today 100% Oseleta, before blended with a little bit of Corvina; first vintage was like 1997, I believe). Quite dark color, with some violet nuances.. Intense, spicy nose.. Very very austere, especially at the first sip. Brawny, tannic, dark fruits (prunes), licorice, cola, graphite, a bit of campher, some oriental spices. Needs a good load of air to open up. This one is a long-distance runner.. 10 years and the 2007 shows still zero signs of age.. A 1998 one last year was simply terrific (nicely integrated & smoth tannins and fruitcake, prune jam I remember most). Limited bottles, 5000-6000 (0.75l) per year. — 8 years ago

Matti Jokelainen

8.9

Nice village CdR Blanc. Good thrust but to me not completely dry that takes a way bit of the charm. Better balanced when well cooled. Lemon, pear and mineral notes. Medium length. Wonder how this would be in 1-2 years — 8 years ago

Marie E

9.0

Solo per me! :) Very good wine — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.8

Wow. This comes from Chris's estate outside his house. It's all dry farmed. Extremely low yields. It's entire yield is only 8 barrels. The fruit is so concentrated. Featured in the photos is; Chris and my wife Sofia, grapes from the property and his olive trees on his estate. His olive trees only yield one 375ml bottle per tree. This 09 is easy to drink but it's a still a baby...easily a 30 year plus wine. Words cannot describe the nuances in this wine. The elegant beauty & beast. It's mouthfeel so big and still so inviting. Luring you in layer by layer. It's starts with baked blue fruits, dark cassis, blackberries, blueberries, black cherries, black plums, layers of asian spice, spice-box, tarry notes. The tannins big yet silky. Slightly bitty but beautiful minerals from the clay, schist, quartz, and loamy top soils. The finish so good but my thoughts drifted to think about how good it's going to be in 10 more years. Chris tells me he has to spray the vines 4-6 times a year with an organic seaweed spray to hold down the acidity. I can't wait to try this wine at 20 years of age. I'm sure it will be close to a religious experience. As many great tastings that I've done, it's hard not to say this one is in the top three. Thank you Chris for sharing your time, knowledge and these amazing wines. It was an honor! — 9 years ago

Holly Orchard

Certified Sommelier, President of Savvy Cellar Wines Inc.

9.0

It is Cabernets like this that remind me that the 2011 vintage should not be automatically dismissed as being too cool or problematic. There are definitely herbal notes, and some noticeable bell pepper, but not "greeness" per se. It had a surprising amount of blue and dark fruit at the backend, finishing with some earthiness, sweet tobacco, and some oak. It had a good amount of acid (considering it is a California Cabernet), which made it very food friendly with the skirt steak and chimichurri sauce. There are great values to be found from the 2011 vintage. This would be one of them! It is rare to find a nicely balanced cab with decent acid at this price point. I would go ahead and drink it now and not hold onto it for too long, as I'm not sure it would evolve much, but is very good right now. — 9 years ago

Christanna Honer

9.5

Earthy, salami and underbrush. Not Bretty per se, maybe a touch but more like Syrah-ish smoked meatiness. Bacon. Reminds me of good quality Santa Barbara Syrah, tbh. Conversation piece. — 10 years ago

David Lieberman

9.5

A good experience with an older Paul Pernot Batard gave me the courage to bring this into Per se for a "casual" meal with my wife Linda and our friend Jonathan Holloway and his wife. I was always always a great buyer of Ramonet's Ruchottes beginning with the '85 vintage onward until around the 2000 vintage when it became clear that the wheels had fallen off the white burgundy bus. But this wine, this was some kind of wine! No premox, just a marvelously suave, honeyed flavor, supporting acidity, and a finish with great minerality presenting itself as a kind of minty freshness. Always a treat to graze through a magical Keller meal in the Per se reception/bar area overlooking Columbus Circle, even more so when accompanying the meal with a wine worthy of supporting this sophisticated cuisine. — 10 years ago

Silvano Barone

9.5

Meraviglioso (per me) — 10 years ago

Lisa LaCoursiere

8.9

2010. First time drinking per suggestion of my guy at Total Wine. I thought it was okay at first sip, but it opened up nicely over an hour or so. It didn't blow me away, but it was a nice wine for hanging out at home watching a movie. $24.99. — 11 years ago

Karen Rasmussen

9.5

2012. Kermit Lynch pics always make me smile. Would've liked more of the sur lie character to come through but otherwise, great oyster wine per usual! — 11 years ago

Maddalena de Zambiasi

8.9

Fiori . Il profumo dei campi, i fiori semplici freschi fragranti . In bocca sapido fresco leggermente ricorda il profumo ma potrebbe deludere per la delicatezza che non ti aspetti. Per me il suo pregio. Nuragus — 12 years ago

with Consuelo and Gabriele

Simone Veronesi

9.5

Sangiovese giovane ma fine ed elegante, morbido con tannini stupendi, per me GRANDE! — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

The 14 Chablis are really good. This Louis Michel is no different. An excellent example of little intervention of good fruit. This producer uses no oak; which I really appreciate. After you start to appreciate good Burgundy, CA Chardonnays aren't that interesting. Not that I don't ever drink or enjoy some CA Chardonnay producers, I just prefer the cooler climate Chardonnays that don't use new oak. This 14 was clean through and through. Bright citrus, peach, touch of green apple, soft minerality, touch of saline, creamy texture and beautiful round acidity and ripe, elegant finish. Photos of, Louis Michel vineyard, vineyard heat sources to protect the vine buds during their sometimes difficult Spring weather/frosts, Guillaume Michel (Owner/Winemaker) and their Domaine. Producer notes and history...It was largely believed that Michel family had only been cultivating Chablis since 1850. More on that in a bit. The winery is situated right in the heart of the village with 25 hectares spread over the very first slopes that were discovered by Cistercian monks in the 11th century. 40 years ago, the family decided to stop making the wine in wooden barrels, preferring to create clean, pure and precise Chablis without adding artificial woody tastes. I've said it more than once and I'll say it again, if you have good white grapes, strong wood use only covers up good fruit flavor or hides mistakes either in the vineyard or cellar, baring a stylistic choice. Through this philosophy, combined with the limited yields inspired by organic wine-growing techniques, the Domaine has developed a worldwide reputation for fine wine-making in stainless steel tanks. Today, the Domaine is managed by Jean-Loup Michel and his nephew, Guillaume Michel, who is continuing the family tradition. The importance of their work in the vineyards cannot be overstated. Guillaume Michel is a firm believer in the philosophy that if you do a good job in the vineyard, 90 per cent of the work is done when the grapes arrive at the winery. This statement could not be more true in my opinion. It his grandfather who started the philosophy, Guillaume has only continued it and evolved it with modern changes equipment etc.. It’s a matter of preserving the authenticity of each terroir...working with very pure and clean wines. They understand and like to work differences in terroir. Making it very important to have the same vinification for all the different terroirs. It is important to have an aromatically neutral vinification. Up until recently it was believed that the winemaking history of the family began in 1850, but thanks to Guillaume’s mother and her genealogical pursuits the date has been moved back to at least 1640. Around that time a winemaker from nearby Tonnerre settled in Chablis, marking the beginning of the families venture in Chablis. Domaine Louis Michel covers a total of 25 hectares. A very large part (15 hectares) is the domaine’s premier crus. In addition to that there is two hectares of Petit Chablis vines, six hectares of village Chablis and two hectares of grand crus. Vaudesír is the families biggest grand crus. Vaudesír is interesting because it is actually a valley. One side facing south, very hot, producing concentrated and powerful wines. In Grenouilles, Domaine Louis Michel has half a hectare at the top of the slope. This nine hectare grand cru is just over 7 hectares and is owned by the cooperative La Chablisienne. Vaudesír and Grenouilles are quite similar in terms of soil. Vaudesír has a bit more of clay. Les Clos, their third grand cru, is very rocky. Les Clos is the typical Kimmeridgian soil of Chablis. If you're like me and enjoy your white wine with good clean fruit rather than with oak or too much oak but haven't tried Louis Michel wines, pick up a bottle. I think you'll fall in love with the style and the value as many are under $30.
— 8 years ago

Alvaro Bustillos

9.2

Per Se 9/10/16 . No me gustan mucho los barolos pero estaba muy bueno. Muy aperfumado elegante y potente. — 9 years ago

Alvaro Bustillos

9.0

Per Se 9/10/16 . Muy debil. No me gusto mucho — 9 years ago

Martin G Rivard

9.6

Had this last night., I absolutely adore this producer it's a Penfold at a quarter of the price. Incredible, incredible Shiraz from Australia. Just globs of dark fruit with an incredible lush mouth feel. I'm a huge fan of this. Highly recommend it to everyone! $166 per bottle when you are a wine club member.
Believe me, you will never regret it — 9 years ago

with Christine

Alessandro Ghizzardi

9.0

AJ 90/100 - Mi sono avvicinato a questo rosso con una "indigestione" di bollicine, ma non posso non apprezzarlo! Rosso granata tipico, fitto, naso con frutta in conserva, rosa, note di bosco, note salmastre, forse lievemente animale, può risultare sgraziato a chi non ama questo genere di aromi, in bocca potente ma fine, incredibile acidità e freschezza, finale infinito. Per me comunque un grande vino. — 10 years ago

Hilary McCown

9.5

Wow. I guess the secret to California Cab for me is top notch sites with ample bottle age. Aromas of oak and graphite. Super plush on the palate, juicy plum and sweet oak tannins that's not oaky, per se. Yummy licorice on the finish. — 10 years ago

Jim Eldridge

10

Best Malbec we've yet. Hard to find but not impossible. Tried to order locally and was told it was sold out. So, I tracked down the distributor (Grapevine, in NC) nice people. They told me more was coming. Went back to my two local sellers and told them to back order it. Got 4 bottles within two weeks. This is the 2009. $58 per bottle. — 11 years ago

Bethany Kacich

10

Beaver introduced me to this back in 2011 as the most pleasure per dollar I could get outside of France. Still true today. — 11 years ago

Karla Barber

9.7

Love the label, love the wine! Only 2500 bottle production per year. Great just picked fresh wild berry flavors - reminds me of picking wild blackberries as a kid in the green mountain state. — 12 years ago

Tom Capo

Owner/Wine Director Marathon Wine Brokers

9.4

Sangiovese - merlot awesomeness. This is why super Tuscans make sense sometimes. Pizza with sausage and green onion plus this juice is a good time — 12 years ago