Vanessa

9.1

... and then there was dinner. Grilled balsamic / soy marinated skirt steak, roasted and herbed baby bell peppers, and grilled ciabatta, paired with Zuccardi’s, Concreto, Malbec from Valle de Uco, Mendoza, Argentina. Delish!!!! Vintage 2017. ABV 14%.
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To start, as noted, the Ruinart! Paired with ribboned cantaloupe, sugar snap pea, ricotta, and tarragon salad. 💕 — 5 years ago

with Deked1

Alexa Santry

9.3

Great champagne. Had with Ruinart all Chardonnay. Defs more flavor- Pinot blend — 5 years ago

Bob McDonald

9.4

Another Valentines Day treat after the Ruinart. Dark dark Ruby in colour. Trademark Wendouree menthol/eucalyptus also some mint, gravel, blackberry and a tarry creosote element. On the medium to full bodied palate there are concentrated berry tarry and. Mineral flavours. Wonderful texture and tannin regime. Barb found the wine a little porty and I must admit not everyone goes gaga over Wendouree. From vines planted in 1893 and 1919. — 5 years ago

Ellen Clifford

9.6

Sometimes you visit friends at restaurants and sometime STUPID people leave behind some Krug (morons) and you friend gives you a sip of their discarded magic. So...everything. I forever love Krug. Dunno if I love it or Dom Ruinart better I guess it depends on the style I desire. — 6 years ago

James Webb

9.1

Merry Christmas!! Fresh crushed cranberries, some pomegranate spritz. Soft but elegant nose. Tart berries and subtle strawberry palette with fairly bracing acidity. Nice finish with chalk! — 6 years ago

Chris England

9.1

🎄 Advent Halfy Calendar Day 19 🎄

🎅 Santa says “Prefect for a sunny Christmas BBQ in New Zealand 🌞 🎄 🍗 I’ll stop by on the 24th 😁”

📝 I say for £22 RRP for 75cl this is a cracking Chardonnay you can’t go wrong with at this price 👏

⏩ 🍾 Mrs E got Ruinart Brut NV

📍 Kumeu River Estate Chardonnay 2016

🏵 91-92 points & should improve

🍇 Chardonnay

🍷 Light straw yellow

👃 A burgundy-esq delicate fresh clean nose of oak free fine chalky minerals through soft citrus, light green apple & peach w/ honey tones, flint, melon, mango, smokey puff & lemongrass

👄 Med body of smooth creamy crisp citrus fruits intertwined with mashed green apple in slight dry minerals w/ melon, peach and green lemongrass tones in med acidity

🎯 Med+ touch mineral chalky dry finale of green lemon, apple, peach & unripe honeydew melon
— 6 years ago

Matt Trader

9.1

2nd oldest house in Champagne, next to Ruinart. In my opinion, stunning for the price being sub $40 - perfect touch of raspberry and strawberry cream, biscuit, and very present minerality. It has an air of ruinart rosé, still more of a baby but none the less a high quality production of Reims none the less. This family also owns and produced Tsarine, as well as De Venoge who resides in downtown Epernay, close to Möet & Chandon. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Right back to my old habits after a welcome break of Krug Rosé and Ruinart Rosé last weekend. Love the chalk in the Billecart. 375ml starter naturally. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Allen Brothers Lava Cakes/Soufflé & 1977 Port. Pinch me!

Whenever I have wine this old, I always ask the people I share it with, what were you doing in 1977?

The beautiful thing about really old Port is how it softens all the edges & the elevated ABV. Smooth as silk.

This was a 375ml and farther along than a 750ml. The color was more Tawny than Port at this point. Wine on the leaner side. The fruits were; Thompson raisins, dates, figs, prunes, and some dried blackberries. Caramel, molasses, melted brown sugar, Cognac & Brandy presence, subtle wood shaving, nuts, butterscotch, graham cracker, dark withering flowers with beautiful acidity. The long finish was; rich, polished, well balanced, smooth and persistent for minerals.

If we had gone out for this dinner, it would have been $2500 plus tip & it wouldn’t have been this good which, is why we choose to cook rather than go out.

Cheese Course $25 pp
Salad $18 pp
Allen Brothers 6oz Ribcap $85 pp
Carrots $9 pp
Crispy Potato Wedges $12 pp
Soufflé $20 pp
Launois "Veuve Clemence" Brut Blanc de Blancs N/V Champagne $150
Glass of 2017 Pierre Boisson Bourgogne Blanc $25 pp
2018 Enderle & Moll Pinot Rose $75
1967 Bertani Valpolicella Amarone $625
2003 Chateau Lascombes $325
1977 Dow Port 375ml $275
Glass of Ruinart N/V Rose $35 pp
$2591 plus tax and gratuity
7 Hour Dinner

Nor would the music & ambiance been as good.

Interesting exercise penciling it all out.

Photos of; the boats used to transport Port from Douro to Oporto called a “Barcas”, grape stomping in a Lagare and our Allen Brothers Lava Cake/Soufflé. — 5 years ago

with Sofia, Christina and 1 other

Somm David T

Independent Sommelier/Wine Educator

9.4

Great bottle presentation from Bollinger.

This is super delicate on the palate. Fruits are beautiful the run in the middle of Billecart Salmon N/V Rosé & Ruinart N/V. Strawberries with cream, cherries, lean ripe watermelon & black cherries. The volcanic minerality is among some of the best I had. The chalkiness is similar to the BSR but, finer & less of a sharp edge. The acidity is incredible. The delicate, rich, polished, well balanced finish impressive and lingers for minutes.

Photos of Christmas Eve with friends.

Merry Christmas everyone. Such a great time of year and night. 🎄🎅🤶🎁⛄️❄️ Cheers! 🍾🥂🍷 — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

What a really nice Rosé Champange from Drappier and an extraordinary value at Costco at $39.99. I’m not giving up my Billecart Salmon Rosé but, this is pretty close to Ruinart. At this price point, it’s being well added to rotation.

The nose reveals, ripe; black cherries, strawberries, raspberries, cherries, watermelon and orange rind citrus. Fruit blossoms, pink rose petals, nice, soft chalkiness, sea spray, sea shells, volcanic minerals and a touch of white spice.

The palate is fresh & lively. Nice micro bubbles. It’s thick and rich. The fruits are ripe and deeply concentrated. Ripe; black cherries, strawberries, raspberries, cherries, watermelon, orange rind citrus, nice, soft chalkiness, sea spray, sea shells, strong presence of gritty volcanic minerals that press deeply into the palate, a fair amount of dark spice on the palate with fruit blossoms, pink & red rose petals. The acidity is really good...lively. The long, rich, beautiful, well balanced finish persists several minutes.

Photos of, the Champagne House of Drappier, wide & really chalky caves, different oak vats they use for fermentation and one of Drapper’s Grand Cru vineyards. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

8.9

I’ve avoided this Rosé Champagne from Veuve Clicquot like the plague. However, time to try it.

It’s classic Rosé style but, light all the way around. It’s quaffable but, at this price point, I’m not giving up my BSR, Ruinart, Drappier etc.. There simply is no wow factor here. For me, all of their cuvées just don’t deliver the quality like other producers in and around their price points.

However, they have a beautiful property and amazing caves. — 6 years ago

Norma Normington

9.6

Definitely more Chardonnay flavors; tastes a bit immature harsher, bolder flavor than Ruinart I just tried. Not horrible by any means... more citrusy than I’d want. — 6 years ago

Conrad Green

9.0

Amber and pinkish with a slightly stinky nose with dusty notes. No mousse at all. Odd but rather beautiful and poised on the palate. Fresh, rounded, with roses, marmalade hints, orange and a settled length. Interesting — 7 years ago

with Howard, Walker and 2 others

Somm David T

Independent Sommelier/Wine Educator

8.9

This was suppose to be a Friday night happy Champagne toast. But like Neapolitan, we drink Champagne in good & bad times.

We raise a glass in celebration of one of the greatest women of our time. Ruth, you were a true champion of Justice for the people. Rest in power. You have earned it. Can’t think of many more deserving. You wanted to hang in there for the people. We are forever sorry destiny had other plans. “2020, The Year of the Apocalypse!” #RIPRUTH

It has been a long time since I’ve had a Nicolas Feuillatte anything and never had their Rosé until It was at Costco for just over $30. I thought to myself time to give it a try & grabbed one.

The nose reveals; black cherries, strawberries, deep, ripe, watermelon, pomegranate & cranberry juice, hints of tangerine & even less rhubarb, cherry kirsch, good presence of yeastiness, bread dough, baguette crust, oyster shells, sea spray, some white spice, watermelon Jolly Rancher/fruit roll ups, fruit tea, saline, grey volcanics, soft chalky powder, candied, red florals that are brilliant with pink & red roses.

The palate is; round, thick, rich, lush & highly polished. Micro oxygenation. The fruits are very ripe, deep and juicy. Black cherries, strawberries, deep, ripe, watermelon, pomegranate & cranberry juice, hints of tangerine & even less rhubarb, cherry kirsch, good presence of yeastiness, bread dough, baguette crust, oyster shells, sea spray, more white spice on the palate with heat, watermelon Jolly Rancher/fruit roll ups, fruit tea, saline, just a splash of herbaceousness stingy, grey volcanics, soft chalky powder, candied, red florals that are brilliant with pink & red roses. The acidity is round & lively. The long finish is nicely balanced fruit & earth with a long set of spice that persists minutes.

Serviceable at this price point but, it’s not going to replace my BSR & Ruinart N/V Rosé habit. — 5 years ago

Greg Koslosky

9.7

1973 vintage is the anniversary bottle the best of the lot I tasted . Stunning and still vibrant and could last another 10 years . Amazing brightness and acidity wow ! — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

The images aren’t flashy like Krug, Billecart or Ruinart etc. but, if you want a really nice, well priced Blanc de Blanc Champagne, this is for you. At, $24.99, I would challenge anyone to find another Champagne let alone a good one at this price point. As well, an equal Cremant or sparking wine in the same price range. Exceptional QPR here!

The nose is bright and fresh. Crisp green apple, lighter color citrus, overripe pineapple, orange peel and spray, touch of golden apple, touch of bruised pear, ginger notes, vanilla cream soda, caramel notes, spice, hints of baguette crust, honey, darker minerals with chalk, sea spray, fruit blossoms and withering yellow lilies.

The wine brings rich, reductive freshness and substantial acidity to your palate. Crisp green apple, lighter color citrus, overripe pineapple, orange peel and spray, under ripe green melon, touch of golden apple, light bruised pear, ginger notes, vanilla cream soda, caramel notes, marzipan, white spice, hints of baguette crust, honey, darker minerals that press the palate deeply with teeth & heat, nice chalkiness, sea spray, fruit blossoms with withering yellow lilies. The finish is quite nice with richness and goes on and on and on.

Photos of; the House of Baron Fuentes, Chardonnay grapes being harvested and Eric De Brisis, the proprietor for Baron Fuente, which is owned by Ignace Baron.

Baron Fuente is a Champagne negotiant that also owns thirty-eight hectares of their own vineyards. They are located in a village called Charly at the far western edge of Champagne. The side closest to Paris. — 6 years ago

Chris England

9.1

🎄 Advent Halfy Calendar Day 22 🎄

🎅 Santa says “Two more sleeps boys & girls 😊 I hope you’ve all been good! I have so I’m going to pop these bubbles 😉”

📝 I say this has aged quick in the baby bottle and very oxidative reminiscent of a Bollinger with 10 years age - a good new find 👍

⏩ 🍾 Mrs E got Ruinart Blanc de Blancs NV

📍 R&L Legras Grand Cru Blanc de Blancs Brut NV

🏵 91 points but would like to re-evaluate on a 75/150cl bottle vs 37.5cl

🍇 Chardonnay

🍷 Golden yellow straw

👃 Oxidative toasted brioche, smoke, fallen apples, honey & burnt citrus curd biscuit w/ a cream caramel & mineral undertone

👄 Med+ bodied rich ripe fine bubbled mousse of caramelised apple, honey, citrus biscuit, grapefruit & dry mineral

🎯 Med++ touch dry burnt caramel apple tarte tatin, citrus curd, grapefruit & mineral linger — 6 years ago

Chris England

9.1

🎄 Advent Halfy Callander Day 02🎄

🎅 Santa says I wouldn’t mind quaffing this with Rudolf & watching his nose glow oh so red

📝 I say a fab wine in an off year that’s showing well at peak in a half bottle 😉

⏩ 🍾 Mrs E got Ruinart Rose 😄

📍 Château Branaire Ducru 2006

🏵 91-92 points

🍇 70% Cabernet Sauvignon, 23.5% Merlot, 4% Petit Verdot & 2.5% Cabernet Franc

🍷 Deep blackened opaque ruby

👃 Smoked oak bathed blackcurrant & dark plum in thick melted liquorice w/ prune, date, minerals, damp cellar & worn leather

👄 Med body of smooth blackcurrant, red plum & dark cherry in cocoa & liquorice w/ an earthy creamy coffee tone & mineral twist

🎯 Med+ silky earthy dark berry/cherry finale w/ a liquorice kiss 💋 & a mineral linger
— 6 years ago

Boxer Briefs

10

Some technical shit here, in really quick snippets, might not make sense to most. Learned a lot working with some really high PH fruit over the last few years. Has to do with high Potassium conversion levels in the Vineyard, yada, yada...The Rocks District has notoriously high Ph fruit, has to do with the terroir. The best way to protect against spoilage and Volatile Acidity during aging is maintaining sulphur levels. About 5 years ago I was taught in a Ruinart seminar that they believe Sulphur fully integrates into wine in 3 years. Recently I’ve hit some health issues and am trying to rebalance sulphur levels in my body. Have cut out all thing that breakdown into So2 based compounds, alliums, bitter greens, eggs, wines, aged cheese, aged meat... So wife opened this new release yesterday, she drank, I sniffed, it’s completely underlying of sulfuric compounds. She decanted it and we came back to it 12 hours later and some black fruit was showing but still a lot of sulphur. It took me back to the Ruinart seminar, wonder if these will integrate 3-5 years down the road. Really interesting stuff. These are easily my favorite labels in the business. The boxes they come in, the whole packaging...I love it, love what Christophe does. — 7 years ago