Tasting Notes of Wines around the World
The colour is medium straw, the perlage fine and persistent. On the nose citrus and green apple. In the mouth citrusy, with an aftertaste that last for quite a while.
This Champagne Premier Crus is a blend of 51% Petit Meslier, 46% Chardonnay and 3% Arbanne.
Arbanne is a rare white-wine grape variety, most likely the least-known of the seven grape varieties that can be used to make Champagne. Continue reading “Les Croisettes”
The colour is pale straw, with fine, long-lasting bubbles. On the nose baked apples, dried apricots and lactic notes. In the mouth refreshing, with a medium long aftertaste.
This long-aging organic Cava is a blend of 45% Macabeu, 25% Xarel·lo and 30% Parellada grapes, all from over 30 years old vineyards. Continue reading “Agustí Torelló Mata Gran Reserva Brut Nature 2014”
The colour is pale gold. At pouring there are a lot of bubbles, but they disappear quickly. On the nose citrus fruits, marzipan, gingerbread and butter. In the mouth very tasty but “tiring”. The aftertaste is medium long, but acidic.
This iconic Champagne is made by Krug. The House was established in Reims in 1843, by Joseph Krug. In January 1999 it became part of LVMH portfolio. Continue reading “Krug Grande Cuvée 170ème Edition”
The colour is medium straw, with many bubbles appearing at pouring and then almost completely disappearing. On the nose grilled almonds, brioche and some fennel. In the mouth very fresh and citrusy. The aftertaste is long, but overly discreet.
Grand Siècle’s assemblage is based on three principles that have become immutable: Continue reading “Grand Siècle Brut N°25”
The colour is pale gold, with fine, long-lasting bubbles. On the nose very elegant, with aroma of flowers, passion fruits, lemon. In the mouth tasty and lively. On the finish an explosion of savours, mainly almonds, and a discreet sapidity. The aftertaste last for a very long time.
This Blanc de Blancs is made with 100% Chardonnay grapes by Maison Ruinart, the world’s first champagne House, established in 1729. Continue reading “Dom Ruinart 2009”
The colour is medium gold, with fine, long lingering bubbles. On the nose pastry and creamy notes, with a hint of apricot. In the mouth velvety and tasty. The aftertaste last for a pleasant while.
This Champagne is produced by Trimbaut-Schloesser with 50% Pinot Noir, 30% Chardonnay and 20% Pinot Meunier grapes. All grapes are sourced from 3 “Premier Cru” classified terroirs: Ay, Écueil and Hautvillers. Continue reading “Tribaut Terroirs Premier Cru Extra Brut”
The colour is medium copper, with fine, persistent bubbles. On the nose bread crust, marzipan and blood oranges. In the mouth this Champagne strongly recall the blood oranges first detected on the nose. The aftertaste is delicious and last for a pleasant while.
Overall, this Champagne delivers a very peculiar experience. Continue reading “Tolérance”
The colour is medium straw, with fine, long-lasting bubbles. On the nose very elegant, but overly subtle, with some caramel and almond notes. In the mouth also very elegant, but much tastier and with a very pleasant long lasting aftertaste.
This top of the line champagne is made by Veuve Clicquot with 90% Pinot Noir and 10% Chardonnay grapes from historical Grands Crus vineyards. Continue reading “La Grande Dame 2012”
The colour is medium gold, with fine, medium-lasting bubbles. On the nose a bit over the top, with mainly tertiary notes imparted by the oak and some oxidation. In the mouth not very tasty and rather on the short side.
The Philipponnat family has been growing vines around Ay for five hundred years and manages the champagne house to these days. Continue reading “Philipponnat Royale Réserve Brut”
The colour is medium gold, with a few fine, short-lasting bubbles. On the nose nuts, accompanied by a subtle aroma of apples and bananas. In the mouth a lively acidity, with the apples reappearing in the taste. The aftertaste is rather short.
This Champagne is made by Liébart-Régniet with 100% Petit Meslier grapes. All grapes come from a single parcel, from the 2019 harvest. Both fermentations, alcoholic and malolactic, have been carried out in oak barrels. Continue reading “L’Enclos”