German Gilabert Cava Brut Nature NV ● – 14.57 – 50% Macabeo, 30% Xarlel-lo, 20% Parellada, Vine Age 30-35 years old, Farming Practicing Organic, Production 2000 cases, From the subzone Alt Penedes, where the highest elevation plots are located. Only native grapes are used, Brut Nature. Vinification: Fermented in stainless steel vats; Base wine rests on the lees for 45 days; Secondary fermentation in the bottle, a la Methode Champenoise; Raised on the lees 18 to 20 months before disgorgement; Bottled with no dosage. Character: Fresh, fine bubbles, citrus, mineral, medium bodied, elegant, concentrated, dry, and long.
Domaine du Petit Coteau Vouvray Brut NV ● – 22.57 – Dry in style, freshly crisp with apple skin and lemon flavors. The wine has a touch of almonds to balance the intense fruity acidity. A bright apéritif wine. – Roger Voss. Very delicate and fresh nose, Harmonious on the palate with a nice acidity, A lot of volume and a very long finish typical of Vouvray’s best soils. The quality of a vintage sparkling Vouvray.
Cote Mas Estate Cremant Brut Rosé NV ● – 15.57 – Refined scents of honeysuckle, peach & apricot. A soft mouthfeel of grapefruit & a hint of blood orange. After primary fermentation, “Liqueur de Tirage”, a blend of sugar & yeast, is added to the juice a few hours before bottling. A second fermentation then takes place in the bottle, which lasts about 3 weeks. After one year of ageing “sur pointe”, the bottles are chilled (to freeze the lees) & opened. The lees are expelled & the “Liqueur de Dosage” is added. The bottle is then sealed & released after twelve months of ageing. Juicy, rhubarb, nice length on the finish. Strawberry dominates with nice tangy acids. Good juice, here to stay for a bit. Obviously incredibly popular, but a go-to for a reason.
Graham Beck Rosé 2009 – 23.57 – This South African bottling is a good value and one of the best New World sparkling roses. The blend of 82 percent pinot noir and 18 percent chardonnay includes whole clusters of estate-grown fruit jointly crushed together.Following fermentation in stainless steel tanks, the wine was bottled for the secondary fermentation, extending contact with the lees for 36 months. In the glass, a fine mousse offers aromas of raspberry, brioche and rose petals. On the palate, taste watermelon sherbet, ripe strawberry, lime zest, appealing minerality and a hint of spice.