*Two Stars* As a bunch, local Blanc de Noirs sparklers tend to candy and cute fruit more than to explicit autolysis but this one reminds that every wine needs to be judged on its own, for, while it is indeed fruity, it is also wholly transformed by its time on the yeast. It is marvelously well-bubbled with a very fine, creamy mousse, and its manifold parts are carefully joined in a rich and coherent whole with nary a hint of sweetness hindering its way.
The 2011 Blanc de Noir, 89% Pinot Noir and 11% Chardonnay, has seen 32% barrel fermentation. The wine shows notes of honeysuckle, crisp and poached pears, zesty acids and a broad, round, juicy mouthfeel. The Pinot Noir certainly gives it more body and maybe even some structure that's apparent in the mouth. (RP)
This toasty blanc de noirs is round and gentle, with a pleasant apple skin aroma that freshens its yeasty texture. It’s a balanced, friendly aperitif, and would also work well with rich seafood dishes, like crab cakes.
Sleek and floral, with raspberry, citrus and fresh bread dough aromas and refined flavors of lemon, ginger and almond. (TF)
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