This bottle of bubbles from the Hautes Cotes of the Cote d’Or really delivers for the price. The blend is 75% Pinot Noir, 10% Gamay, 10% Aligote and 5% Chardonnay. Steel tank ferment and aged before 2nd fermentation in bottle for 20 months. Get smoky fresh green apples, melon, fresh pie crust and lemon yogurt. I don’t know the dosage but I’d say it’s fairly low, like 8 Grams/Liter R.S. Can’t go wrong with the Victorine de Chastenay Cremant de Bourgogne, either at a party or an opener wine at a nice dinner. See all sparkling wines I’ve reviewed here.
Impressive how so much aroma and flavor is packed into the 750 ML bottle. Starts smoky and bright with roasted whole lemons, citrus blossoms, sliced white peaches and fresh from the oven biscuits. Taste lemon sorbet, caramel, buttered wheat toast, roast hazelnuts (naturally!) and apple butter. This is super-intense. If the same wine was a Premier or Grand Cru, and labeled as such, you would not doubt its provenance and think it a glorious bargain. Instead, it’s “just” a village Meursault.
There’s an ocean of Chardonnay out there. What to choose of the, oh I don’t know, 50 different Chardonnay labels standing in front of you? Afraid there’s no secret sauce to share with you. I can give tips, however, which leads me to this specific recommendation. Check out a few Bourgogne Blancs when you’re in your local wine shop or grocer with a strong wine selection. There should be a few available as there is a lot of it imported into the U.S. Bourgogne Blanc (labeled simply as “Bourgogne,” and you can see it’s a white wine) is pretty much […]
Sarrazin’s “Sans Nom” comes from two estate vineyards that give different qualities to the wine. First impression is ripe and fleshy, too much for some tastes. Melons, citrus custard and pineapple with medium acidity. On the back palate and finish the wine “freshens up” with more fresh, tangy citrus, green applesauce and a mineral kick. A smooch of new oak smooths any sharp edges that may have been there. I can only think it comes from different vineyard aspects and soils. In the end, this is a delicious White Burgundy to drink anytime. I so love Rully (from good […]
Deep, rich Burgundy-red color. Smell and taste kirsch & framboise, fresh violets, warm buttered toast, pomegranate juice. Texturally, this is powerful, offering structure, fine tannins, delicious fruit and underpinnings of soil and Burgundy spice. This is a winner. Can’t wait to try some of his 1er Cru Red Burgs. More Information Rully appellation, Cote Chalonnaise, lies a mile from the Cote d’Or. Vincent Dureuil Janthial is here, growing grapes and making out-of-sight white and red Burgundies. The 2015 “En Guesnes,” a village-level vineyard, is my introduction to this winery and winemaker who has not yet reached 40 years of age. […]
A deep red, wild cherry nose with freshly-turned earth, allspice berries and black tea moves to a strong red berry/cherry flavor with savory spice and soil support. Good structure, fine and firm tannins, bright/bold fruit and a definitive character of Burgundy make this a screaming-good value in this category. Buy this while you can and enjoy it as your weekend-at-home Red Burg over the next 5 years. Gavignet is a winery/winemaker in Nuits Saint Georges making a handful of Premier Cru and Villages level NSGs. This Hautes Cotes de Nuits comes from a vineyard overlooking the village. Mature vines (20 […]
80% Pinot Noir, 20% Chardonnay from the Mâconnais. This is one of the most friendly, fuller-bodied, fruit-driven Crèmants I’ve had. The fruit and richness could be explained by the high amount of Pinot Noir as well as the 10% Reserve wine added to the cuvée. Friendly, forward fruit quality. Cherry and cranberry as expected + some lemon/lime, crisp green apple and crunch pear. Yes, it’s nice and fruity!
A juicy red cherry and plum nose with a smidge of fresh red rose and talc. The taste is all reds with thumbs-up acidity for Bourgogne and a veil of tannins on the gums at the end. 2016 is a good Red Burgundy vintage overall, especially for “lowly” Bourgogne Rouge. Ripe, but not too much so. I’ve had a lot of classic, honest Burgundies from Agnes Paquet, including a delicious Crèmant. Located in the Cote de Beaune, so I’m assuming the fruit for this Bourgogne comes from here. That’s not too terribly important – what is important is the quality […]
Dark yet bright red cherries and berries, dried violets and red rose petals, pomegranate, sandalwood, dry-aged beef and wheat toast smells and flavors play nicely together in this classic, delicious Red Burgundy. I like its ripeness without suggestions of over-ripe (a possibility for 2015 Red Burgs). Showing intensity, tension, a fine grip of acid & tannins and generosity of flavor. This is a wonderful value and a great buy for Burgundy fans. The Maranges appellation, the southern tip of Burgundy’s Cote d’Or, is a great source for value-driven Red Burgundies. I find the really good ones, like this, have […]
Deep ruby, brilliant color prepares you for the rich, juicy and (relatively) powerful wine that is to come. Smell and taste ripe, dark red cherries and blueberries, violets, white pepper and black tea. A whisper of rocky-earth gives notice on the 20 second finish, along with more fruit. Medium acidity and tannins. Structured and, while so tasty now, is built to last. “Nice bigness” my notes say. This is an outstanding wine from a excellent vintage for Beaujolais. And a very fair price to boot! Domaine Les Gryphees own and farm hillside, 20-50 year old Gamay vines growing in granite, […]
Pretty, aromatic nose of lemon blossoms, Meyer lemon, mango and lime precedes flavors of the same plus butter pastry, lemon tea and white chalky earth. Has lively acidity, fresh fruit all over the place and just enough “taste of the land” to make it interesting. Undeniably tasty and versatile: good drinking by itself and particularly tasty with meaty white fishes (like halibut) and straight-forward white meat preparations. Dampt grows this Chardonnay in a vineyard between two Premier Cru vineyards across town from Chablis’ Grand Cru sites. 40 year old vines on average. Steel tank fermented and aged. More Information Vincent […]
I’ve quickly become a big fan of Vincent Dampt’s Chablis wines. His Cote de Lechet, from 55 year old vines growing in limestone and marl (Kimmeridgian soil) is classy, bright, perfectly ripe and earthy (especially on the finish). Get preserved lemons, apple butter, fresh sweat, chalk, lemon thyme and green tea. Round and tingly on the palate. 25 second finish of citrus fruits and chalky soil. Steel tank ferment and aged on its lees. Vincent Dampt grew up in a winegrower family in Chablis. He went to winegrower school at the ripe old age of 14. Before returning home, he […]
An earth-driven, savory Cru Beaujolais. Not an unusual style in Beaujolais, but not what the casual wine drinker expects from here or from the Gamay grape in general. Think earthy Pinot Noir right off the bat and you’ll be ready for this delicious, intriguing wine. Smell and taste hard cherry candies, dry herbs, black tea, soil, red plums and figs. Medium body (full bodied for Gamay) and texture-ific. These “old vines” are in their 50s. Ferment and aging is cement tank and neutral oak.
I’m a big fan of Chavy-Chouet’s White Burgundies. Expressive fruit, crystal-clear view of the terroir (“minerality”), fine rich textures. This Meursault is one for the cellar. Vineyard is in the heart of the village. A jolt of acidity on entry with smells and flavors of lemon zest, green banana, peach & apricot, lemon bitters, key lime. Gets darker in flavor on the youthful finish. Dark honey/caramel, roast hazelnuts, toasty pastry. A bargain for $65…we benefit from Premier Cru-quality White Burg is “just” village level.