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The NV Extra Brut Blanc de Noirs is a pure Pinot Noir largely fermented
in oak with most of the wines having avoided malolactic fermentation.
Creaminess and creamy oatmeal surround slight hints of plum on the
nose. The rich and concentrated palate, wit...
The Upper Mosel has nothing to do with Riesling and nothing to do with slate. Instead, we find limestone. The Upper Mosel in fact represents the beginning (or the end?) of the Paris Basin, the geological reality that informs places like Chablis and Sancerre. Instead of Riesling, in the Upper Mosel we find a winemaking culture based on one of Europe’s oldest grapes: Elbling. It’s important to understand that Elbling here feels like something of a religion. It’s a culture, a regional dialect that is spoken through this wine of rigorous purity, of joyous simplicity, of toothsome acidity. The joy of Elbling is the uncompromising vigor and energy, the raucous and super-chalky acidity. Matthias Hild, who farms about six hectares in the sleepy town of Wincheringen, told me that back in the 1980s, when he’d have an Elbling clock in at less than 8.5 grams acid, he’d taste it and question if it was Elbling at all. Which is sort of like saying you’re not sure the music is loud enough because your ears aren’t bleeding.
Vines for the Sekt are from within 4km of Wincheringen. After harvest the Sekt goes through a 21-day cold fermentation in stainless steel. After malolactic fermentation the wine is stored on it’s lees for 9-18 months until disgorgment. Dosage is 10-12g/L.
The 2019 Brut Vouvray Pétillant is a finely tuned, subtly sparkling wine with
a supple, rounded, airy expression. It's light on its feet with a fine fresh
fruit character and delicate, lees-derived almond flavor. A refined tow of
acidity flows through ...
The sparkling 2018 Izar-Leku is from the Getariako Txakolina appellation and was produced with 90% Hondarrabi Zuri and 10% Hondarrabi Beltza grapes. It was kept with the lees for one year (one-third in barrel) and with a second fermentation in bottle wher...
The latest nonvintage from Australia's most famous Tasmanian sparkling producer is a tasty drop at a bargain price. A blend of Champagne's three classic varieties, this bottling combines fruit from the north and south of the island. Eighteen months on lee...
You have to squint to see it, but there's just the slightest of pink hues to Jansz's latest Premium Ros?. The nose leads with a combo of toasty hazelnut, dried fig, lemon verbena, orange zest and dried lavender aromas. The palate, while a little lacking i...
30% Chardonnay, 50% Jacquere, 20% Altesse. Strict selection in both vineyard and on sorting table before crush. Direct pressing. Alcoholic fermentation at 16C in thermoregulated stainless steel vats. Aged on the lees in their cellar.
This is now entirely made in house at the domain (rather than, as is commonly done, at a facility specializing in sparkling wine production). Minimum ageing on the lees is two and a half years, and the wine is subsequently disgorged upon order. Dosage is in the range of 6 grams per liter. Production averages 750 cases of 6-packs.
This is distinctive for its abundantly fragrant notes of medicinal herbs and spices, on the nose and then carried on the palate by the lively, delicate mousse. Well-knit, with vivid acidity framing flavors of macerated cherry and apricot with notes of sal...
