Pretty much past its ferment aromas and into grenache rose strawberry. The nose is ready for spring, and so am I. Light bodied, fresh, and flowing, with good and sweet grenache basis. Well balanced. A tasty little tad for all day and evening service. 90/100.

30 year old vines. Saignee method; native yeasts; 3 months on lees; no malo. Medium to full salmon. Red raspberry and strawberry aromas. Nice. Pretty good acidity for a warm year. And some positive astringency kicks in to support balance and refreshment. Well concentrated. 91/100.

The 'Rose from Hell'. Very pale. Pure and delicately scented. Fresh and fulfilled. Actually smells 'heavenly'. Great acid. Quite full textured and also flavor. Broadly useful. I sense a bargain. One of the better SW France roses I've tasted. 91/100.

Daulny has 40 acres in 50 parcels, including some of the AOC's top sites, such as Monts Damnes; vines average 40 years. Light red orange. Boy, that's a nice, fresh northern pinot strawberry nose. Fairly nostril filling in texture too. Yes. Richer and riper than the norm for 2024 Sancerres to date. Flavorful, balanced. Medium bodied as Sancerre roses go; that's 2024. Great price in its genre. 92/100. An attendee favorite; orders taken. 'Stand up rose!' 'Nice and flavorful. Well done and bargain.' 'Outstanding rose.' 'Delicate strawberry nose; good acidity, balance.'

2023: Daulny has 40 acres in 50 parcels, including some of the AOC's top sites, such as Monts Damnes; vines average 40 years. Whoa! That's fresh..and insistent! How this got so far ahead of the 2023 white, I don't know. But it has arrived! Both rich and crisp 2023 assets. Best vintage yet-/ Full strawberry and red cherry flavors. Harmony, appeal, refreshment. And a lower price than previous, just arrived vintages. Gads, a trifecta. 92/100. Well liked by attendees. 'Cherry fruited. Has structure and balance.' 'Good fresh fruit; balance galore; long finish.'

2023: Est. 1895 in Chavignol; 40 year old pinot noir vines; direct pressing Pretty pink pinot rose fruit with 2023 equilibrium. Fills the bill. Really good acid for vintage, and vintage fruit richness too. This really talks the Sancerre rose talk. At a great special price. Lasting flavor and texture. 92/100.

Est. 1512. Vines 3 to 70 years old on granite. Direct press; full malo. Full (in a rose context) red orange. Full presence, strength. Aromatic growth to go. Yes, impressive body, mouthfeel, weight. More flavor interest to come. This will improve into the fall,k at least. 91+/100.

Est. 1877. Vines 50 years old on pink granite and sand. Direct press; one day skin maceration; full malo. Bright, light to medium peach. Oh, this is full of pink and red fruit aromas. Zesty, peppery extras. Flavor and body up to the nose. Good acidity for a warm year. Long, tasty finish. Scores all around. 92/100.

2023: 60% grenache, 20% each syrah, cinsault; on limestone, clay, sand, and cobbles. Full color. Virtually a light red wine appearance. That's supported by a nose of full power, presence, and aromatic density. Wow. One of the 'biggest' in the series. And all good about it. Full bodied and full flavored young Tavel. This is not one of the Tavels you''ll have to keep into its second year to get your full rewards, although it's perfectly capable of aging and improving another 1-2 years. Yet it's just so damn generous now! 92+/100. Top reviews from attendees. 'Very Tavel flavor.' 'One big wine.' 'Lovely fruit. Grenache raspberry on the nose, syrah on the finish. Nice now but ready for winter service.'

Grenache (50%, softness and high aromatic potential) ? mourvedre, old vines carignan and syrah (17%, color, spicy aromas and fullness) ? clairette (6%, floral aromas) ? picpoul and bourboulenc (7%, flower aromas and liveliness) ? cinsault (20%, delicacy); average age of vines 35 years. A good and full scarlet Tavel color. Yes, and body, stature, and full and variegated fruit complex that is Tavel. This one in particular. Look at the encepagement. Rich and full in the mouth--no surprise for Tavel. A well balanced and flavorful presentation. 91+/100. This likewise appealed to attendees. 'Very Tavel.' 'Terroir driven; cherry and strawberry emerging with air.' 'Well structured; good acidity; likely to improve in the coming months.'

Est. 1936. 40% each greanche, clairette, 20% syrah. Average vine age 60 years. 12-48 hours' cold skin maceration; direct press; full malo. Full carmine. Almost a red wine appearance. Youthfully undeveloped nose but clearly sizeable. Yes, Tavel full bodied, with a trace of tannins even. This is going to go and grow well into 2027. 92+/100.

2022: 50% grenache, 40% syrah, and 10% mourvedre. Fuller, stronger, more mature, more southern. Quite the contrast. I like its position at age two. Full in all respects and ready for the dinner table rather than brunch or lunch rose apps. Yes, rich and full and satisfying. Really comes on in flavor and body with aeration. Always a winner in youth, this shows the ageworthiness of the cuvee. 91/100. Attendees also noted and enjoyed its vitality and meal-worthiness.

2022: 50% cinsault, 40% grenache, 8% syrah, 2% carignan. Light peach. Accomplished. No fermentation residuals. Early harvest suspected. And it's a brilliant pink fruit aromatic set at that. Always is. Yes, balanced, suave, and delicious. Lasting. A come hither Provence rose vintage. 93/100.

Enclave of Cotes de Provence with relatively high elevations midway between Aix and Saint Tropez; given its AOC in 1993; cinsault, grenache, syrah. Medium red orange. Fresh and high altitude soaring. Totally well organized encepagement. Just as alluring as the 2023 and even brighter. Lays so right on the palate. I was expecting more acidity in this cool vintage; still, it's adequate. Flavor set confirms aromatic set. Just a joy, paragon of good balance. Will serve equally in aperitif, lunch, brunch, and light dinner entree roles. 92/100. Well liked by attendees. Seemed to grow fuller with warmth and air. 'Big enough to handle dinner.' 'Long, raspberry finish.' 'Delish!!'

Owned jointly with Saint Julien Chateau Talbot; syrah, grenache, cinsault, rolle. A really substantial rose from aroma and weight standpoints. The flavors pour through, and the substance is confirmed. 91/100.

Deeper and more significant nose than the Penya rose. Not much BBG, but the fruit is retarded still. These usually take longer to fulfill. Fuller bodied. More texture. This is a damn good mouthful right now, well ahead of the usual progress this cuvee makes. Bravo. 92+/100.

35% grenache, 33% syrah, 13% cinsault, 12% cab sauv, 7% rolle (vermentino). Light peach peel color. Both amplitude and lift derived from a well thought out encepagement and a top zone. Yes, sweetly forward, with lots of fruit flavor and solid cool vintage acidity. Has the oomph to tackle winter fare. 92/100. Well liked by attendees. 'Lovely as usual. One of my favorite Provence rose producers.' 'Strawberry and orange zest aromas. Very nicely structured. Ready for the table.'

Syrah, grenache, merlot, cinsault. Medium peach. Pleasing, soft strawberry aroma. Flavorful and accomplished already. Well priced, well balanced. 91/100.

Wine Enthusiast 91: 'Aromas of ripe peaches laying in a grassy field makes the nose of this wine like smelling a warm spring day. The palate is fruit forward and well balanced with everything you are looking for in a Provence rosé.'

2022: Suckling 93: 'This is very classy, with sliced strawberries, white peaches and a hint of flint. It's medium-bodied with a lightly velvety texture and a fresh, creamy-textured finish. Serious rosé. One to watch. 40% Cinsault, 35% Grenache, 15% Syrah and 10% Rolle.'

Grenache, syrah, cinsault, carignan. At the foot of Mont St. Victoire. Lovely pink glow. Full, already accomplished, and up to the standards of this, one of my favorite Provence roses. The nose is both substantial and pretty. Flavorful, harmonious, well textured. Fits the Houchart pattern. 92/100.

Grenache, cinsault, carignan, syrah; vines 10 to 35 years old. Very popular with attendees; orders taken. 'A big rose; huge flavor and long.' 'Nice acid; lots of wine for the money.' Very expressive; big and richly fruity; for a full flavored meal.' 92/100.

Est. 1922 in the limestone foothills of the Maures in southern Var. Surprising fullness. Boy, this has a lot of give for the price. And full flavor and weight on the palate. Balanced too. Once the light fermentation residuals lift over the coming weeks, you'll have yourself a good glass of rose. 91+/100. Praised by attendees. 'Pleasant, mineral driven nose. Generous fruit shows on the palate. Likeable, easy.'

50% mourvedre, 40% cinsault, 10% grenache. Medium peach. Some SO2 sharpness prickles the nostrils (tasted early June), but the fruit aroma is not impaired. Smells strong and clear. No sulphur on palate. Full and fulfilled flavor set. Singular, perhaps because of its unique varietal proportions. 92/100.

The domaine sits on an old salt water lagoon between Montagne Noire and the Pyrenees foothills, between Corbieres and Minervois; the unique terroir allows vines to be grown on their own rootstock. Not billed as a rose, but that's what it is. Medium salmon color. Well that grenache gris body really stands out. I'm surprised by the moderate alcohol statement. One generous rose nose. Mighty giving in flavor and texture too. Balanced and long lasting tastes. Deal. 91/100. 'Nice wine and well liked,' reports a commentator.

2022: 35% each grenache, syrah, 30% carignan. Pink. Really quite powerful and pungent. Perhaps the 'largest' vintage I've nosed. Large in the mouth too. Good and sweet fruit to counter the alcohol and texture. Whale of a rose for the bucks. 91/100.

2021: The palest of peaches. Full and explicit nose. Only the second rose picpoul I've nosed. Like the first, this talks the talk. The pink peel extracts come though. Flavorful, well textured, even quite powerful. Long. Got to have this. 92/100.

At Aghione, at the center of the Corsican AOC; 40% niellucciu, 30% sciaccarellu, 15% each grenache, merlot; clay soil; vine age 20-25 years; night harvested. The local varieties dominate the subtly exotic, unique aroma, while the others fill out the body. This is special. Highly desirable rose. Great acid, probably thanks to the local varieties. Flavorful, well textured, well balanced. The best vintage of this I've tasted. What rose is all about. 92/100. Enjoyed by attendees; orders taken. 'Maybe the best rose of the summer; really delish and richly flavored.'

10%. From the Amarante sub region, Vinho Verde's highest; vineyards at 1000 to 2000 meters; vinhao (aka sousao), widest planted red grape in the DO, known for its high acidity. The lowest alcohol (and calorie) rose we've encountered in a long while. Blush pink color. Satisfying red peels aroma and texture presence as well as an emphasis on cool refreshment. Strawberry and red raspberry. Lithe, with just the right measures of acidity and red peels extracts to form a balancing act with its modest strength. Porch, deck, picnic, brunch, lunch apps. 91/100. Enjoyed by attendees. 'Huge fun!' 'Very clean and fresh and delish.' 'Lovely color and super value.'

Replaces the old standard, the semi-dry rose that was marketed for generations. Truly dry. Dainty scent, sweet scent. Aroma and flavor consistent with decades back. Only it's drier than before. Good acid. Good overall presentation. 90/100.

Hondarrabi zuri and beltza. Less forthcoming than the white Basque wine above. The black fruited beltza has more to say. Sweet and suave as usual with this cuvee. More flavor impact to come. Decent balance already though. 91+/100.

2022: 60% touriga nacional, 20% aragonez. Very upbeat sort of rose given the grape set and zone. High altitude is the reason. Eminently flavorful. Dry and well balanced. Come hither: one sip invites another. Lasting finish. Deal. 91/100.

2022: Hondarribis zuri and beltza. Subtly aromatic and tender on the approach. The brisk fruit acidity comes as a surprise, as it did in the white. Flavorful too. These fit the pattern, teaches the class. Nice discovery. 92/100.

From the estate of the Farina family on the La Meseta plateau south of Toro. Medium red orange. More red grape peels character. Hefty for its modest alcohol statement (12.5%), and highly meal worthy. Pleasing body, varietal flavor profile. Belongs in the 'quaffer' category. 91/100. Attendees enjoyed this. 'Very rose and very tempranillo.' 'Varietal and good.'

Garnacha. Pale. Light, bright, and pleasing rose nose. Good body. Understated and accurate grenache rose flavor. Well balanced. Very versatile at the table. 92/100.

2023: Tempranillo, garnacha, viura; at 600-650 meters' elevation on the divide between Atlantic and Mediterranean Spain; Hubert de Bouard (Ch. Angelus), advisor. Darker color and fuller bodied rose of several latitudes south. Still, there's lots of flair, as the sandy Alavesa soil supplies. A perennial Wed group favorite, this vintage will not disappoint. That good sweet/acid balance of 2023. Nicely married varietal melange, each giving something of its own to the flavor spectrum. Hits the spot. 91/100. Also popular. 'I love this rose.'

Saignee method; picotendro (local nebbiolo clone), gros vien, and neyret. Looks like an opportunity to add some grape varieties to my life list. Medium red orange. Not much nose at opening. Or flavor. A tarry aspect. That's a nebbiolo feature. Decent acid and texture. 91+/100. Opened well to become generally popular with attendees, who thought it had a unique, red wine character. 'Super flavorful and long.' 'Definitely for the table.'

2022: Barbera. Medium rose pink. Oh, this is beautiful. Cherry pink barbera logical, and forthcoming. What lovely fruit and berry highlights. Delicious flow. Full refreshment. Paves the way for rose as a barbera option. 92/100.

2017 and 2018 Michigan Wine Competition Double Gold Medal, Best of Class Trophy. On his ten-day visit to Michigan's vineyards in 2002, Master of Wine Tom Stevenson paid compliments to many of the wines. In his followup article in April's Decanter Magazine, he awards the highest rating, 5 Stars, to four wines, including this one. He comments: 'It has the colour of a genuine old fino, the nose and palate of an extremely fine, genuinely old amontillado, albeit a tad sweeter, and amazing length and elegance, but it is its crystal-clear brilliance that entrances.'

Decanter 95: 'Mid-gold. Smoky and toasty on the nose. Palate is satisfying, full and spicy with a typically clean, long finish. Ripe apple fruit lies underneath and there's a delicate, smoky saline charm. Moving to a fino style rather than the delicacy of a manzanilla, showing more texture.'

15%. Fresh, full, genuine. Full fino, certainly not manzanilla. Wow, large fino. Nut, almond, earth, flor, even a wisp of leather. Wow. 93/100.

Wine & Spirits 92: 'Gonzalez Byass releases about 13 million bottles of Tío Pepe every year, quantities that allow them to enhance the consistent quality of this Fino. This new saca has touches of white pepper, mushrooms and the feeling of the moist soils of the Sherry cellars. More than fruit, it smells of open spaces where wine is raised under the veil-a classic Fino.'

Parker 90: 'The brilliant quality of Emilio Lustau's sherries is indisputable. Sherry remains the world's most underappreciated and undervalued beverage. Certainly the Fino, Dry Amontillado, and Palo Cortado would be amazing with Japanese sushi or rich soups. The crisp, pungent, potent Jarana is redolent of the smells and flavors of roasted nuts.'

Totally dry. Light, fresh, ventilating sea breeze aroma. Salted almonds. Green olive, sea salt. Mellow, nutty, even lightly 'woody' like a Lustau fino. Appropriately fuller bodied than a manzanilla. Very dry indeed. The salt, the almond--just a wonderful thing. Tells the fino tale 92/100.

Macanardo vineyard, highest in the zone. Dry, crisp, penetrating, classic. The nuttiness, the almond, the sea breeze. Very pronounced and assertive flor aroma. Singular. Very dry, classic fino. Super duper introduction. Nutty, almondy. The relative richness of fino versus manzanilla. Actually, I like the fino padding here. Great fino. Full in the mouth. Yes, unique and pungent in character and texture. Yow. 94/100.

Parker 93: 'The non-vintage Dry Amontillado Los Arcos Solera Reserva reveals a medium amber hue along with a nutty, honeyed, dry personality with great acid.' My notes: Dry and distinguished. Not a bit of youthful stickiness. This is all about sophistication of age: wood, nut, toffee, time in cask bouquet. Yes, full dry, good acidity, good spirit. Perfect weight. Wood, nut. All in pleasing harmony. Fine craftsmanship. 93/100.

Parker 92: 'One of my favorites among the drier, lighter-styled Sherries is the non-vintage Palo Cortado Peninsula. Medium amber-colored, with great balance, intensity, and acidity as well as a scorched earth/roasted nut character, it is a stunning, flavorful yet light, crisp Sherry.'

Unlike most other Palo Cortados, the creation of this one is well documented. They select the most delicate casks from the ninth criadera (the second stage) of their Fino Inocente and Amontillado Tio Diego soleras and fortify this mixture to around 18° to stop / further prevent the growth of flor. It then enters the Viejo C.P. system, with one solera and four criaderas, where it will complete the oxidative ageing process and soon turn from Fino / Amontillado to Palo Cortado. As Viejo CP is fed from Inocente and Tio Diego, it shares their old-school approach. It is a single vineyard Palo Cortado from the pago Macharnudo Alto, made from barrel-fermented musts. Its average age is estimated to be around 20-25 years. Oh, that's palo cortado, all right! Fino sea breeze briskness, oloroso power, depth, glycerol. Totally penetrating. Positively takes over my nostrils!/ Dry, medium bodied, finely burnished texture, well controlled alcohol level. A beguiling, hard to pin point fruit-flower expression on the aftertaste. 97/100.

Oh, boy, what a sophisticated nuttiness! I mean, it's mixed nuts. Some filbert, some brazil, some walnut. Wow! Lots of subtle intricacies. Some sweet woodiness too, a subtle caramel layer. Truly dry. Sleek, with just the right weight. The flavor goes through and through and lasts a long time. Steal of a price. If only American consumers were more receptive to the obvious mealtime applications of sherries like this. What bargains they're missing! 92/100.

Parker 94: 'If you are looking for a dry sherry made in a slightly more oxidized style, the non-vintage Dry Oloroso Don Nuno Solera Reserva is your choice. Again, a nuttiness (in this case, walnuts) intermixed with a hint of Chinese black tea combine with salty, caramelized flavors make for a delicious glass of sherry.'

Amoroso: an oloroso sweetened to a lesser degree than a cream. Sweet and nutty. Dried fruit, oak, wood, and spirit. Everything works in tandem. Nice, even-handed approach featuring sweetness, nut, fig, sultana, wood. Certainly drier than a cream. Quite powerful and spirited. Serve cool or on the rocks as the label advises. 91/100.

Medium dark tawny brown. Fresh, penetrating, and lifted as well as sweet. It's the alcohol that supplies the balance. Luscious, sweet pecan pie flavor, again with the strength to keep it honest. Always a winner. 93/100.

Subtle, treacly, nutty aroma. Pretty sweet. Not too though. Reasonably amount of wood age. Not sticky. Good standard. As it's been for decades. 92/100.

Good, dry, nutty, classy. Walnut. Sweet and nutty and not sticky. Class old wines in here plus sweet fig and date paste. The acid is assuaged, and so is the alcohol, even at 20%. 94/100.

Parker 96: 'The dark amber-hued non-vintage East India Solera is essentially an old Oloroso blended with an old Pedro Ximenez, which gives it a sweet character. It offers more mature notes of maple syrup, brown sugar, spice box, raisin and chocolate beer nuts, and its terrific balancing acidity cuts through the sweetness. This delicious effort is best drunk after the meal.'

Parker 98: 'The NV Pedro Ximenez Solera 1927 is non-vintage, but does have some 1927 material in it. This is totally dark brown/amber with notes of figs, toffee, caramel syrup, molasses and coffee. It is dense, super sweet, intense, rich and an amazingly, unctuously textured, thick beverage to consume slowly and introspectively after a meal. Drink now through 2050, or even longer.'

Wine & Spirits 92: 'The exuberant and saturated sweet flavors of sun-ripened grapes spread throughout the entire palate, sustained by firm acidity. That acidity imposes its mineral tones, without overshadowing the seductive caramel sensation that lasts. Serve it chilled as a digestif.'

Decanter 94/100. My notes: Solera founded in 1918. Date paste, nut, raisin, fig, prune. Utterly sweet and concentrated and wonderful. Sweet cubed. Celestial figs, dates. Unctuous; everything it should be. 95/100.

A fresh style of muscat alexandria, full of orange aromas -? juice, blossom, marmalade. Very sweet. Yes, fine expression of Seville bitter orange and peel balanced by full sweetness. Nuttiness of its solera upbringing. 97/100.

17%. Lock and key top. Very sweet, but the power cools it down. Nuts, molasses, maple. Yes, all about flavor rather than stickiness. Wide range of flavors. 95/100.

Deep, black, singed. Vintage porto like power, grip of the gob. Sweet, singed, powerful, all. Vintage porto knockoff for sure. At quite a savings. 95+/100.

Classic nutty-tawny fruit nose. Sweet and sassy. Oak, nut, time in oak. Not sticky, not musky like some of the cheaper ones. Fabulous value. 92/100.

Parker 96: 'The Museum Reserve, which has had more the 15 years of oak aging, is a sensational fortified that could easily be confused with a high quality, 20- to 25-year-old Tawny Port. Delicious notes of prunes, sweet raisins, over-ripe strawberries, and caramel soar from the glass of this incredibly intense wine.'

White fruits, nuts, wood exotica. Good and full and strong and nutty. Just right. Lovely served cool. Much fresher than some of the Portuguese brands' versions. Yeah, sweet and strong and nutty. Perfectly balanced. Musky. A complex of orange notions: pulp, peel, marmalade. Lovely flavor set. Fine balance of sweetness and strength. Worth a detour. Wow! Best white porto I've tasted in a long while. Try with a twist of lemon and splash of tonic. 93/100.

Wine Spectator 91: 'Very plush, with a buttery essence to the dried white fruit and nutty flavors. Elegantly spiced, featuring a long finish of dried ginger, sandalwood and shortbread.'

That sweet and soft Cockburn's style now shown in the best light since the Symington family has acquired the brand. This is real ruby port. It doesn't pretend to be something more ambitious. A sweet treat. True ruby. Grip, body, power, seductiveness. Everything a ruby should be. Beautiful balance of sweetness, acidity, and strength. One of the best of its genre. 92/100.

Sweet, singed, powerful, and fruity -? Fonseca style. Dark, bitter raspberries, coffee, mocha, cassis. Deep and lovely. Some Vintage weight and style. 91/100.

Full and spirited. Sweet and singed. In the house style. Full, sweet, and singed taste too. A large Ruby that makes like a Vintage Character. Gives a lot for the money. 92/100.

Touriga franca, tinta barroca. Aged 3 years in large chestnut casks. Exuberant, voluminous, and sweet. Yes, balance of sweetness, strength, fruit, age. Cherry, plum, and raspberry aromatics of great purity. Fine. 92/100.

Sweet, young, and black fruity. Taylor build and power and grip of gob, even in its ruby. Total Taylor Ruby. Yes, sweet, strong, saturated. Total Taylor. Surely one of the best ruby portos. 93/100.

Approximately 4 years old. Delicious, sweet blackberry fruit. Very enticing and well balanced palate, between sweetness, strength, acidity. 92/100.

Touriga nacional, touriga franca, tinta roriz. By appearance, a young tawny. Attractive nose showing classic Delaforce moderation. Young tawny extra fruity. Delaforce restraint on sweetness and power. Good price. 91/100.

This is the real deal. Nutty-woody, with good dried fruit too. Date-nut bread. A real tawny of reasonable (6-7 year-) age. Sweet, nutty, balanced. Nice. 92/100.

Dry and aged in bottle as well as barrel. Sweetens up with aeration, giving dried fruit, oak, nut. Graham's sweet now. Really sweet. A relatively youthful tawny. Good, fruit-filled finish. 91/100.

Nice and sweet and nutty. Appropriate for a young tawny. Nuts and caramel. Heady, full, penetrating. 91/100.

Touriga nacional, touriga franca, tinta roriz. Correct 10 year old tawny show of original fruit and wood aged complexity, suavity. Love the strength and sweetness. The best rendition of this I've nosed. Strength balances considerable sweetness. Delaforce finesse makes the scene too. Bravo. Great way to end the work afternoon. 95/100.

Dry nose for Fonseca. Nutty. Well aged. Not much original sweetness showing. Not as enticing as some 10 year olds. Dried fruit. The palate is a different story. Fonseca sweet and well spirited. Nuts and dried fruits. Well balanced. The palate is come hither. 93/100.

Well, this is perfectly lovely! The sweetness of the original fruit that should be present in a 10 year old. Nuts, toffee, honey, sorghum, white raisin. The sweetness of Graham's. The sophistication of long cask aging. Toffee, brown sugar, gingerbread. Smashing success. 94/100.

Wine Spectator 95: 'Amazing aromas of orange and lemon peel, with hints of toffee, caramel and honey. Full-bodied and luscious, with lots of sweet fruit and a long, subtle finish that goes on and on. A benchmark for 10-year-old tawnies.'

A proper 10 year old. Both original fruit and barrel time. Noval dry form. Good wood, nut, toast. Splendid. 93/100.

Wonderful display of sweet, dried fruits, toffee, and nuts. Power to balance the sweetness. Intense. The best this has ever tasted. Can't imagine a better 10 year old tawny. 94/100.

Wine Spectator 94: 'Intense, powerful and complex, this features heady aromas and flavors of toffee, marzipan, butterscotch and chocolate. Notes of mocha and French roast chime in as well, with a long, glorious finish of dried white fruits and spice.'

Nuttier than the 10 year. More sophisticated still. More finesse. Retains the Graham's sweetness too. More cask age bouquet than original fruit now, though the fruit is still subtly present. Just as it should be. Very, very sophisticated. 95/100.

Wine Spectator 93: 'Pretty sesame, praline and honey-roasted almond notes lead the way, backed by light persimmon and date flavors. A flash of ginseng on the finish keeps this on the slightly drier side. $65.'

Lovely, sweet, toffee, power, tawny apricot, wood , nut. Sweet and sassy. Coffee, cocoa, filbert. All in balance. Great concentration and complexity. Wood and wood age complexes. Long, caramel aftertaste. 98/100.

Wine Spectator 93: 'Broad, rich and elegant, with creamy, supple flavors of butterscotch, toasted coconut and hazelnut. The luscious finish is loaded with spice and cocoa details. Seductive.'

Wine Spectator 94/100. My notes: Still my measuring rod for 20 Year tawny. Just perfect harmony of fruit, wood, nut, spirit. Yes, the balance is immaculate -? even more impressive on the palate than on the nose. Refined, lovely, full of subtleties. 95/100.

Wine & Spirits 92/100 - TOP 100 BEST BUYS. My notes: Good power, roast, dark fruit. Yes, this is real VINTAGE character. Grip of skin, pulp, gob. Plum, prune, caramel. Seems to me this used to be sweeter, smooth, more commercial. Now it has presence and personality. 92/100.

In the house style. Solid, black, spicy, elderberry. Dark berries and dark chocolate. Penetrating, buoyant. Very nicely proportioned as always. A rewarding glass of vintage character port. 92/100.

Decanter 5 Stars: 'Excellent, bright deep ruby. Clean, fresh and fruity on the nose. Good, clean, lively palate with lots of fruit flavours and some tannin. Well-made with very good structure.'

Wine Spectator 92: 'A ripe, forward and flattering style, with boysenberry and blackberry pâte de fruit notes melding with black licorice through the succulent, open finish. Drink now through 2030.'

Wine Enthusiast 92/100. My notes: Est. 1820; from Graham's four estates; hot and dry growing season; many Vintage Ports declared. Full color and body of a Vintage year. Sweetness of 2017 and Graham's. Boy, that's really sweet even by Graham's standards. Even coats over the power. And tannin, though there are few tannin issues after the max LBV six years in bottle. On the finish, the power is actually cooling as it evaporates. I think this will improve further in bottle, though that is not the intention. 93+/100.

2018: Bottled 2022; est. 1842; from 7+ grape varieties, vines over 70 years old; unfiltered. Full impact power in the Taster glass, though it doesn't burn my eyes like some. This is black, bold, and ultra concentrated Niepoort style. Virtually a Vintage port save for some sweet fruit relief. Yes, power, flavor, and sweetness in spades. Niepoort = Bold. And there's virtually no heat on the palate. I can't say that's covered with sugar, because the finish is relatively dry. Just well crafted, as usual. 95+/100.

Wine Enthusiast 92: 'The Port is still young with richness and a light structure that is still developing. It will fill out and ripen as its ages and smooths. All the elements are there for a very fine wine. Drink from 2025.'

Wine Enthusiast 91: 'One of the original Late Bottled Vintage brands, this continues to set a fine style. This latest release is full of black fruits that have been softened by extra wood aging. At the same time, the richness of the wine shows strongly and emphatically, giving a Port that has density and ready drinkability.'

2009: Parker 92: 'The 2009 Late Bottled Vintage Port is the new release, although hardly a new wine. It is a traditional Douro field blend, heavy on Touriga Nacional and Touriga Franca. It was bottled unfiltered in 2013 with a long cork after four years in cask and then held back at Warre's lodge for bottle aging before release. It comes in with 109 grams per liter of residual sugar. It's pretty spectacular. This unfiltered LBV is expressive and delicious. With the extra aging, it is also velvety and harmonious, but this certainly has power to spare the next day. It has the depth to coat the palate and fill the mouth too. With 90 minutes of air, it is very fresh, but it finally shows welcome hints of complexity. It does everything well and most things brilliantly. It should hold beautifully, at least for 20 years from its vintage date, but I'm guessing 30 may be more like it. For now, let's be a little cautious, but if you have good storage, there is no reason to worry about it anytime soon. If I had a quibble here, on the second day it was tasted it seemed to become a very different wine. What was balanced and harmonious became much riper and more angular as the power and big fruit both became more obvious. Nothing made me retract my initial positive view, but it did create a ceiling, at least for the moment. This is a Big Boy and it will be interesting to see if holds its balance and meets expectations as it ages more. I think it will.'

Est. 1811. Lovely take on rainwater. Good maturity and dried fruits. Sultana, date, spices. Fruit cake. Complete rainwater fulfillment. A 2-3 year old madeira that has achieved balance and complexity. After so many disappointing rainwaters, this one shows the way. 92/100.

From tinta negra mole.

From tinta negra mole.

Wine Enthusiast 91 - EDITORS' CHOICE: 'In a recent series of Madeiras, this was a standout, offering excellent complexity and richness at a reasonable price. Nuts, toffee and dried fruit aromas and flavors swirl together, balancing moderate sweetness with harmonious acids. Long on the finish.'

Gold Medal - Brussels. 20%. Wonderful, snappy sercial. Off dry, crisp, long. Real balance, fine strength. 98/100.

International Wine Cellar 92: 'Medium amber. Gingerbread, orange zest, clove, blond tobacco and honey on the nose. Spicy citrus and poached pear flavors are lifted by zesty acidity and show a gentle smoky quality on the back end. Blends sweetness and dryness smoothly, finishing with good nervy cut, a jolt of fleur de sel and lingering smoke, citrus and spice notes.'

Wine Spectator 92: 'Rich and elegant, with layers of delicious dried apricot, pear and butterscotch flavors. Sweet, creamy notes fill the long, spicy finish. Excellent balance, structure and freshness.'

Exotically spicy and woody. Long time in wood. Getting into the Indian spice stuff. Extravagant and incredible. Fig, date, buckwheat honey, coffee, nutshell. Almost too much for verdelho. No, not really. There are those lifted verdelho elements too: poached pear, even mango. And flowers. Tremendous verve. Appropriate verdelho dryness. Relish it. 95/100.

Sweeter still than the Verdelho. Plum, prune, dried and baked fruits. Delicious. Flavors not as intense. Sweetness still hides them. Typical of boal. Good example. 93/100.

Wine Enthusiast 92 - EDITORS' CHOICE: 'Intense with wood aging flavors that have subdued the fruit giving richness and taut, tangy, spice and acidity. The wine's richness is balanced by the dry character at its core from the orange flavors.'

International Wine Cellar 92: 'Light, bright amber. Deep aromas of cherry pit, candied orange, toffee and molasses, lifted by a note of dried rose. Chewy in texture, with dry-edged nut and burnt orange flavors, a touch of molasses sugar and good back-end grip. Quite sweet but the wine's acidity adds focus, nerve and finishing bite.'

Full sweetness and acidity. Intense, powerful, baked, well balanced. Nuts, baked and dried fruits. Yes, sweet, spicy, nutty, toasty. Couldn't ask more of a 5 year old malmsey. 96/100.

Wine Spectator 92: 'Pretty date, caramel and hazelnut husk notes meld nicely, showing good cut through the ginger? and toasted sesame-infused finish. Starts frankly sweet and ends with mouthwatering cut.'

International Wine Cellar 92: 'Medium amber. Powerfully scented bouquet combines cherry compote, cola, molasses, pipe tobacco and brown sugar. Lush and expansive in the mouth, offering sweet pit fruit and orange marmalade flavors and a deeper note of espresso. Clings tenaciously on the finish, which leaves notes of bitter cherry and candied flowers behind.'

Aged two years in oak barrels. Our driest and most sophisticated Marsala. 93/100.

16.5%; 1/3 each insolia, grillo, catarratto. Very attractive egg custard aroma with cardamom, nutmeg, and allspice enhancement. Palate confirms. They nailed this one. This egg-enhanced marsala concept was popular when I started in the wine business over 50 years ago. This is the first one I've seen in a long, long time. 94/100.

1/3 each insolia, grillo, catarratto. Wonderful combo of Marsala baked fruit and almond extract. Long running classic. Totally almondy and candied. What it's meant to be. Needs a really sweet dessert. 91/100.

Sweet and a little youthfully fig pasty. Good surge of fig and date aromas. Well, this is really -? I mean actually -? dry, unlike many 'dry' marsalas that are just relatively so. A degree of nutty, woody cask aged sophistication as well as the fruit paste taste of the original material. Good power. 91/100.

Sweet but not sticky. Rather sophisticated, really, from wood aging. A 'Fine' oak aged marsala. A player. Not hot and spiritous. Rather, mellow and refined. 92/100.

Est. 1881. Sweet, with a fabulous aroma set of dried fruits, including fig, date, and sultana. Plus baking spices. Strong and spicy. Cumin and other curry spices. The sweetness is balanced by great acidity. 93/100.

Sweeter and younger than the norm. No dried fruit. Lightly nutty. Less than the usual baked tones. Sweet and engaging. Good power. Starter Marsala. Lasting flavor. Good acid as always. 91/100.

Since 1880. Aged over 2 years in oak barrels. Sweet and nutty and rightly strong. Yes, balance of all the elements. Lots of date flavor. Well done. 94+/100.

Aged 8 years in American and French oak barrels. 15%. Heady, dry-sweet interplay of barrel and muscat alexandria inputs. Tawny, warm. Complete. All about muscat alexandria raisin juice. Great acid and power. Has it all. 97/100.

Highly scented Mediterranean muscat -? muscat alexandria. Orange blossom, burnt orange peel, orange bitters, orange oil -? orange everything!/ Palate adds honey, date, walnut, caramel, licorice, panetone. Complex to say the least. Fills the mouth while maintaining great balance. Intense, thorough, saturated, fabulous. What a sweet treat! 97/100.

Yields of 2 tons per acre; adjusted with 7-10% neutral spirits; 110 g/l residual sugar. Classic petit grains muscat nose discreetly rendered and lightly dosed. Sweet fruit. Clear, strong spirit. Overall, lightly imposed to present a wide range of dessert opportunities. 93/100.

15%. A red wine smell, and quite a dry one at that. Grenache strawberry flavor along with barrel and spirit. A good value. 91/100.

Parker 90: 'The NV Rivesaltes Ambre Hors d'Age 6 Ans has a vibrant, light amber/whiskey color to go with sweet notes of golden raisins, bitter orange, almond and subtle browned sugar. Made from 100% Grenache Blanc and aged six years in barrel, it's medium-bodied, silky, seamless and layered. It lacks complexity and is slightly straightforward with its sweetness, yet it's never cloying and is one sexy drink.'

A sweet wine from grenache blanc, fortified with young grape brandy and then aged 12 years minimum in barrels, which are never topped up. Pungent and perky. Candied orange peel. Shades of a 10 year old tawny port but of white rather than red fruit basis. Sweet and powerful, yet retains a great sense of freshness, great acid lift, texture, ring. Fabulous balance of sweetness, acid, and power. Wonderful accomplishment of 12 years in barrel, so suave and complex, so comfortable. 98/100.

Parker 95: 'The sensational NV Rivesaltes Ambre Horg D'Age 18 Ans checks in as 90% Grenache Blanc and 10% Grenache Gris that spent 18 years in barrels. It got a big 'Wow' in my notes and offers layers of caramel, toasted nuts, spice and figs, with gorgeous complexity, full-bodied richness and impeccable balance between its acidity, sweetness and alcohol. This is stunning stuff! $60.'

Parker 93: 'The 2023 Victoria #2 is sweeter and more intense than the #1 but still young and fresh, bottled unoaked. This also comes from old vines on slate soils in the Axarquía zone of Málaga. The grapes are dried in the shadow inside the winery to achieve further concentration, and the wines have natural alcohol. This fermented in stainless steel, and the fermentation was stopped by cooling it when it has achieved 11% alcohol. It was kept with lees for around six months. This is their flagship sweet wine and the largest production, with a pale color and a spicy and faintly toasty nose from more concentration, and it has more peach and honey notes. It has 11% alcohol, a pH of 3.20, 7.3 grams of acidity and 200 grams of sugar. It's dense and oily, very balanced, with more of everything, including concentration, persistence and length. Drink 2024 - 2030. $35 half bottle.'

From muscat a petits grains. A favorite of Lord Byron. Wow! Sweet and spicy. Apricot, warm spices, dried fruits. Total warm climate muscat package, deep and concentrated. Racy and powerful. Impressive flavor intensity. Hallmark. 94/100.

Sweet, spiritous, fortified, complex. Fabulous. Unique. Tastes like red muscat paste. 94/100.

Wine Enthusiast 94 - #5 - TOP 100: 'This inaugural release is stunning and incredibly impressive-a wine well worth stocking up on for the price and quality. A beautiful jasmine aroma leads to marzipan, peach and cherry flavors as lively acidity envelopes the palate. It's a blend of 80% Chardonnay and 20% Pinot Noir.'

Wine Enthusiast 94: 'Soft, tiny bubbles persist in the glass with nuances of brewer's yeast, green, apple, green, guava, green papaya, and quince and crystallized ginger on the nose. Mid palate is extra firm mousse with fresh green apple, Asian pear, white nectarine, pink grapefruit zest and buttery brioche biscuit and grated orange and mineral on the finish.'

Wine Enthusiast 93: 'Tiny bubbles, with aromas of baked pears, sweet plums, orange marmalade, brioche, and firm orange peel mousse, salted Marcona almond, the finish is creamy, dry, with good acidity and mouth-watering mineral.'

Wine Enthusiast 92 - EDITORS' CHOICE: 'This wine shows amazing complexity, subtle richness, layers of flavor and an ultrasmooth texture. A foundation of fruit flavor is very solid, and the acidity is firm and refreshing. The mouthfeel is plush and the finish lingers, making it a grand wine for a special occasion.'

Wine Enthusiast 92 - EDITORS' CHOICE: 'Pale and refined, with elegant flavors of raspberries, strawberries, vanilla and yeasty lees. With a slightly sweet finish, balanced with crisp coastal acidity, it's a beautiful sparkling wine.'

Tasting Panel 92: 'Creamy and lush, with clean, ripe, and balanced flavors of rich, dense fruit as well as a fine mousse. This shows considerable depth of flavor yet is still bright and refreshing.'

Wine Enthusiast 91: 'Made from 75% Chardonnay and 25% Pinot Blanc, this is a dry, elegant sparkler that delivers nuanced flavors of green apple, mango and grapefruit. Quenching in acidity, it has a linear focus that remains consistent and complex on the palate.'

Wine Enthusiast 92 - EDITORS' CHOICE: 'Based on Pinot Noir and Chardonnay, this sumptuous brut is really as delicious and refined a sparkling wine as you could want for drinking now. Shows lush citrus, strawberry, honey, melon, fig and spice flavors that are wrapped into a smooth, silky bubbling mouthfeel.'

Wine Enthusiast 93 - EDITORS' CHOICE: 'What a roll Mumm Napa is on with their new releases. This blush wine shows the level of richness and elegance the winery has achieved lately, Made from 85% Pinot Noir and 15% Chardonnay, it has deliciously forward flavors of raspberries, strawberries, gingersnap cookies and vanilla lemon custard, with the bubbly froth and tart yeastiness of a fine sparkling wine. $24.'

Still wine aged 5 months on lees in tank; bottled wine aged 14 months en tirage; dry. Sean's nailed it. Clean cut riesling in a subtly aromatic form plus well integrated and equally subtle still and sparkling wine lees influences. Yes, fine en tirage earned mousse, true dryness accented by the bubbles. Wide ranging service options. Is there a better dry sparkling riesling anywhere? Consistent in style and quality since first tasted in the 2017 vintage. Bravo. 92/100.

Michigan Wine Collaborative 2024 - GOLD MEDAL, BEST OF CLASS TROPHY All chardonnay. Full bottle bouquet plus chardonnay apple. Purity, quality, brightness. Green apple malic bite plus reserve bottle bouquet. This has never tasted better. 93/100.

2016 & 2017 Michigan Wine Competition - BEST SPARKLING WINE TROPHY. My notes: 98% pinot noir, 2% regent. Great bottle bouquet and clear and full pink fruit. Again, rich, soft attractive fruit, with biscuity bottle bouquet too. High brut. Enticing. Lovely. Well crafted. 93/100.

Sweet nose. Lots of fruit. Forward and alluring. Light-hearted, fruity, not too dry. Sex sells. 90/100.

Champagne method. Light brass tone. This has a lot of brioche yeast autolysis bouquet. Bravo. And good fruit, pinot to the fore. Best Argentine sparkler I've tasted. Mid brut RS level. 92/100.

Est. 1986; methode tasmanoise. Fine bead. Wisps of both fruit and doughy bottle bouquet. Unique. Oh, creamy, doughy, very suave. Nice little nip of CO2 at the end. A class product. 92/100.

Est. 1983; 50% pinot noir, 49% chardonnay, 1% meunier; disgorged 6/24. Cap classique same as methode champenoise except that the minimum time en tirage is 12 months; from the 2022 vintage. The red fruit of pinot is in command. Chardonnay contributes freshness, crispness. Decent degree of yeast autolysis character present. The fullness of the red fruit steering it in the rose direction. Again, chardonnay freshness. A pleasing Cape sparkler. 92/100. Attendee comments paralleled mine. Very popular; orders taken. Considered a good value.

50% pinot noir, 35% chardonnay, 15% pinot meunier. Smells pink fruited. That takes its inherent autolysis doughiness into a raspberry turnover realm. Which is pleasing but doesn't speak much for Champagne like sophistication. Well, it's brut dry all right. The mousse is very fine. This is not an aperitif, though the acidity in back is refreshing. I imagine an accompaniment for lobster.92/100. Liked by many attendees; orders taken. General agreement on its cherry-berry fruit character.

Parker 92; Wine Spectator 92: 'Refined, with aromatic anise, almond and raisin notes that are finely layered with berry, cassis, candied lemon peel and smoke flavors. Lip-smacking acidity keeps this fresh and lively through to the mineral-tinged finish.'

International Wine Cellar 91: '100% Grand Cru Bouzy pinot noir fermented in neutral oak. Light yellow-gold. A highly aromatic nose displays lemon zest, fig, pear and ginger, with a bright mineral overtone. Tangy and precise, offering a complex blend of lime, white flowers, quinine and dusty minerals. Juicy, tightly focused Champagne, with nervy acidity adding cut to a long, sappy finish. This wine reminded me a lot of an old-school Chablis.'

6 years on the bottle lees. All pinot noir. Full depth, pinot fruit, long en tirage biscuit character. Bold, big, red fruited Bouzy. Total class. Full yet subtle. Full toast, grain, creme brulee. Krug like. A big boy. Oh, that's wonderful. Suave, smooth, meaty, full, savory. Total. 96/100.

6 years on the bottle lees. All pinot noir. Full depth, pinot fruit, long en tirage biscuit character. Bold, big, red fruited Bouzy. Total class. Full yet subtle. Full toast, grain, creme brulee. Krug like. A big boy. Oh, that's wonderful. Suave, smooth, meaty, full, savory. Total. 96/100.

All pinot noir. 8% Bouzy pinot still wine added (not saignee), so the fruit is bright, fresh. Fruity, deep cherry and black earth Bouzy pinot character. Sweet fruit and nutty lees autolysis richnesses. Dynamic. A full-bodied Bouzy pinot-laden rose destined for the dinner table. 94/100.

All pinot noir from Clouet's ten choicest Bouzy lieux dits; from a perpetual reserve of the finest 'vins clair' bottled and laid down twelve years en tirage; disgorged 6/23. Spells out Bouzy and pinot noir body and red fruit dominance. And extreme autolysis bakery bouquet. A Bollinger RD at a quarter the price. Oh, yes, all these characteristics magnified on the palate, Yet the acidity and fine mousse curtail any sense of heaviness. This needs full fare. I suggest foie gras. 97/100.

Cellars in Epernay. Very pleasing, biscuity nose. Yes, biscuit, bread dough. Great texture. Definitely plenty of meunier here giving forward appeal. Good Champagne value. 92/100.

From the Montagne de Reims, Barnaut's Grande Reserve consists of 2/3 pinot noir and 1/3 chardonnay. Barnaut keeps a 'solera' of reserve wines which contribute to the extraordinary bottle bouquet of this cuvee. Roasted nuts; peanuts in the mix. Red fruit: cherry and currant. Red grapes and grapeskins. Bouzy weight and volume. Big-scaled, toasty, weighty, rich, thick, concentrated red-fruit impressions. Long. VOLUME! Thorough Bouzy. Pinot noir on steroids. Invite it to the table. 94/100.

From the Montagne de Reims, Barnaut's Grande Reserve consists of 2/3 pinot noir and 1/3 chardonnay. Barnaut keeps a 'solera' of reserve wines which contribute to the extraordinary bottle bouquet of this cuvee. Roasted nuts; peanuts in the mix. Red fruit: cherry and currant. Red grapes and grapeskins. Bouzy weight and volume. Big-scaled, toasty, weighty, rich, thick, concentrated red-fruit impressions. Long. VOLUME! Thorough Bouzy. Pinot noir on steroids. Invite it to the table. 94/100.

100% pinot noir. Full, rich blanc de noirs styling. Fabulously full black-fruit concentration. Hallmark Bouzy. Huge nose of toast, nuts, and biscuity yeast autolysis bouquet. Pinot noir strawberry and cherry subtleties. Bursts with toast and red fruit. Bouzy through and through. Wow1 Lots of character. Real giving bdn, no doubt. Got the stuff. Rich, classic Bouzy fullness, ripeness, plumpness. Full squared; mouthfilling. Everlasting finish. Mr Big. A pleasure to drink now. Nonetheless, I'd advise 'losing' a few bottles in the cellar for a couple of years. 97/100.

Barnaut makes its rose by the 'saignee' method whereby color is 'bled' from pinot noir grape skins early in the winemaking process rather than by the addition of still red wine at the end -? a modern development. That's beautiful. Character, quality, pink fruit by the original method. So not gussied up. Not young pink fruit. Not apart from the rest. At the same time, not overly dry. The fruit is still pink, not orange, or blanched. Just as classy as always. Lots of pink fruit, lots of Bouzy bounty. Oh, yeah! Freshness, pink fruit, bottle bouquet. What more could you want? That's got it! 95/100.

60% meunier, 30% chardonnay, 10% pinot noir from the west end of the Vallee de Marne. Aged three years en tirage. 40% reserve wines. .9 RS. Very pretty and distinctive. Marches to its own drummer. Red fruit rich. Nutty-toasty bottle bouquet too. Very appealing and upbeat. A lot of gorgeous bottle bouquet biscuit, brioche. Fine, creamy mousse. Striking character. Great now. What a bargain this is! 94/100.

60% meunier, 30% chardonnay, 10% pinot noir from the west end of the Vallee de Marne. Aged three years en tirage. Very pretty and distinctive. Marches to its own drummer. Red fruit rich. Nutty-toasty bottle bouquet too. Very appealing and upbeat. A lot of gorgeous bottle bouquet biscuit, brioche. Fine, creamy mousse. Striking character. Great now. What a bargain this is! 94/100.

Wine & Spirits 92 ? Year's Best Champagnes: 'Scents of fraises des bois point up this wine's crunchy red-fruit flavors, one side fresh and bright, the other shaded in mushroom tones. There's spiciness to the finish, close to mace or allspice. This is 60 percent pinot meunier, and it takes what can sometimes be a rustic variety toward refinement.'

Well, this has an outstanding measure of bottle bouquet for a demi-sec. Seems to have spent as much time 'en tirage' as the Brut Reserve. Fine singed cream and brioche bouquet. What a demi sec ought to be. Off dry and appropriate for its category; maybe even drier than the average. Creme brulee, cake frosting. Offers nicely developed lees autolysis flavors while maintaining a fruity freshness. 93/100.

55% chardonnay from Cote des Blancs, 45% pinot noir from Montagne de Reims; no malo for the chardonnay; aged 7 years before release. It's intriguing to relate the aromas to the input factors. Yes, there is a no-malo chardonnay lift and freshness. And Reims pinot noir red fruit and weight. A good deal of yeast autolysis expression; still, I'm sure it wasn't aged the full 7 years only en tirage. Not toasty enough. The elements all fit together well. A fairly sophisticated, though a bit heavy cuvee. Surely unique, and I applaud that. 94/100. Commentators' notes and ratings generally paralleled mine. 'Crisp apple tones and chalky element.' 'Lots of autolysis and bread notes.' 'Dry, with creamy mousse.' 'Lees forward, mature bouquet and buttered mushroom finish.'

Wine & Spirits 92 - Year's Best Champagnes: 'Though this is 60 percent chardonnay, the red grapes have more presence in the blend-in fact, it's almost a red wine, with its broad, vinous richness and savory, woodland mushroom tones. The umami depths make it a rose for fall or winter, to serve with tea-smoked duck.'

RM at Arconville, south of Bar sur Aube; 90% pinot noir, 10% chardonnay; 2 years en tirage; 10 g/l. Finish cork swells quickly upon opening; doesn't seem to have been in the bottle very long; that's good. Well, that's Aube all right. Pinot rich, pastry bottle bouquet. Champagne of place. Tells the tale. The mousse is fine. This Champagne from the south is richer and lower in acid than those from the classic zones. It is generous and satisfying. 92/100.

Only Grand Cru and Premier Cru grapes. Free run and first press only. 3.5 years en tirage. Light pink tint. Very fine and delicate. Finest of mousses. Balance of smooth and crisp. Sooo suave. And flavorful. Wow. Biscuit spread with strawberry preserves on the finish. 97/100.

I really like this. A lot of red fruit, including meunier. Fruit and bottle bouquet balanced. Favors the pinots; on the full flavored, full bodied side. Very creamy mousse. Good product. 93/100.

Wine Spectator 91: 'Ripe black cherry, plum and spice notes are framed by juicy acidity, fine texture and a chalky base note in this well-knit rose. Very approachable as an aperitif, but with structure to match light dishes.'

Great finesse and delicacy. A mark of the Paillard style. First one I've tasted in years. Certainly up with the best of the earlier experiences. Not severely dry, as some Extra Bruts can be. This hits the mark. 94/100.

Est. 1868. At Ludes, in the Montagne de Reims Parc National. 45% pinot noir, 35% meunier, 20% chardonnay. 3 years en tirage. .9 RS. A right proper toasty bottle bouquet. Nice. And fine mousse. Creamy mousse. High brut with good acid. A winner at a good price. 92/100.

Est. 1868; at Ludes, in the Montagne de Reims Parc National; 45% pinot noir, 30% chardonnay, 25% meunier. That's a well pinked up rose champagne. I mean, the pinot is abundantly clear, and the meunier adds a soft fruitiness. Rose champagne is not meant to be contemplated, right? So this is the proper approach in my opinion. Yeah, alluringly fruity and flavorful, yet not without that biscuity bottle bouquet. All sits well together, to my taste. Come hither: one glass invites another. 94/100.

Wine Spectator 92/100. My notes: 60% pinot noir, 30% meunier, 10% chardonnay. Beautiful nv brut; I love the meunier part. Finesse, freshness, roundness, smoothness. Beautiful take. 93/100.

50% each pinot noir, chardonnay. Substantially more bottle bouquet and finesse than the regular Brut. Finer mousse. Good fruit and biscuit flavor intensity. Spotlight on finesse. Emulates Premier Cru class. Fine bottle. 93/100.

Straight forward, reliable, fairly priced NM brut as usual. That nutty aspect of en tirage and red grape involvement. Balanced, nicely textured. Good middle of the road styling and value. Consistent. 91/100.

By Billecart-Salmon. 37% chardonnay, 33% pinot noir, 30% pinot meunier. Dosage .9 RS. Tech sheet claims 70% reserve wines, an extraordinarily high ratio. The red fruits are prominent. The brioche stuff of a high component of reserve wines. Alluring, toasty bottle bouquet. Fine mousse. Emulates Billecart Salmon encepagement and styling. Just from less exalted villages and not as long en tirage. High brut. Encouraging level of en tirage bottle bouquet. Plenty of reserve and yeast autolysis nuttiness. The red fruits make a statement and the white gives lift. Moderate acidity thanks to the ample meunier content. Toasty aftertaste. Harmonious and attractive. For hors d'oeuvres or main courses Definite value. 92/100.

First class. Toasty, full, lovely blanc de blancs. Not a bit of heaviness. Just full fragrance. Special. Very fine mousse. Agreeable level of brut dryness. Extremely well crafted. 95/100.

NM at Oger. From the Cote des Blancs but surely not a blanc de blancs. Has some red fruit body in its makeup. A reasonable degree of bottle bouquet. Brochure states 2-3 years en tirage. High brut. The mousse is fine, the acidity nearly overwhelmed by the dosage. Pretty nice price-quality ratio. Finishes with grace. 93/100.

Founded in 1921, with cellars at Ay, Collet is a cooperative of winegrowers mainly in villages of Premier and Grand Cru ranking. Only the top 10% of their production is bottled under the Collet label. This cuvee consists of 50% pinot meunier, 30% chardonnay, and 20% pinot noir, aged at least three years 'en tirage' before disgorging. An attractive biscuity aspect. Displays a good long stay en tirage, more than the price would suggest. Even more yeast autolysis evidence on the palate, plus a good measure of meunier forward fruit appeal. Well crafted. 93/100.

75% pinot noir, 15% chardonnay, 10% meunier. The usual Drappier Aube embodiment. A lot of body, a lot of pinot noir. Good and fresh and well balanced varietal melange. Full mousse. Heavy, ripe, southern Champagne Drappier style. Hello, old friend; welcome back. What Drappier and Aube are all about. 94/100.

A little different style from the Charles Orban Brut sampled just before it. Toastier. Not as creamy. More pinot? It is reserve, so likely longer on lees. Definitely very, very good. Older, longer on lees. crisp, Fresh and first class. Quality production. 94/100.

80% chardonnay, 20% pinot noir. Greater richness and finesse than the Reserve. More bouquet. Finer mousse. Yes. So creamy, so well composed. Freshness and bouquet both. Outstanding. 96/100.

Wine & Spirits 92; Wine Spectator 92: 'Fresh and lively, with a leesy hint of bread dough mixing with candied berry, quince paste, lemon zest, wax and fleur de sel. Fine-grained, with a lip-smacking, juicy finish.'

Wine Spectator 93; Wine & Spirits 93; Parker 92: 'Geoffroy's NV Brut Premier Cru Expression is totally alive in the glass. Vibrant and delineated, the Expression bursts from glass with dried pears, flowers, almonds and Chamomile. A blend of 47% Pinot Meunier, 40% Pinot Noir and 13% Chardonnay, the Expression is all about texture and volume from the red grapes, which give tons of richness without detracting from the wine's essential energy, tension and pure drive. A crystalline, layered finish rounds things out beautifully. This is a great showing from a wine loaded with class.'

Wine Spectator 91: 'Lightly creamy in texture and firm overall, with a pleasing mix of juicy apple, whole-grain toast, honey, chalk and black currant notes. Well-meshed, with a lasting, mouthwatering finish.'

All pinot noir; est. 1920 at Champillon, north of Epernay. That's a creamy nose with the finest of beads. Very discreet for a blanc de noirs. Quite the opposite of last week's Clouet. Terroir talks. Well, now wait a minute. The palate is fully red fruited and toasty, and much closer to the Clouet impression. So here, once again, you have a mealtime rather than an aperitif champagne. Take champagne to the table; the results can be thrilling! Great flavor, texture, acidity, and length here. 95/100.

Est. 1920 at Champillon, north of Epernay; 4 generation family negociant with 25 acres of its own vines in Premiers and Grands Crus; mainly chardonnay; 6 years en tirage. A lot of brioche from long age on the lattes. That suave and accommodating 2012 harmonious styling. Invites rather than awes. Yes, lots of doughy goodness. Very flavorful and lasting. Superb balance. Chardonnay lift. This brand won't be in the market much longer. I'll miss it. Very popular with the tasting panel. Orders taken. 96/100.

Est. 1920 at Champillon, north of Epernay; 4 generation family negociant with 25 acres of its own vines in Premiers and Grands Crus. 58% chardonnay, 15% each the pinots, 12% red juice. There's a lot of red fruit here, The high pinot juice contribution makes its mark. An ample, meal worthy rose champagne. Lots of doughy bottle bouquet adds to the nose's complexity. A full rose of body and flavor and follow through. Doughy aftertaste Truly dry, full of both fruit and autolysis influences, this is the style of rose champagne I prefer. No aperitif, I'm taking it straight to the dinner table. 95/100.

Wine & Spirits 90: 'Soft and full-bodied, this wine's ripe apricot and succulent apple flavors contrast its pomme de terre earthiness. Melding sunny-sweet and earthy-bitter, this is ready for a savory apple tart.'

Bar red fruit and southern body. Rounder, richer, more pinot full compared to the northern zones. 92/100.

Wine & Spirits 93: 'Focused on pinot noir from Ay and Mareuil-sur-Ay (70 percent), this wine is based on the 2014 vintage; reserves contributed 25 percent to the final blend. It has the rich scent of a bushel of apples in the fall, the clean notes of lightly toasty lees only enhancing the wine's freshness. Smoky chalk notes and flavors of yellow cherries last, the wine substantial enough to serve with pate enriched with Calvados.'

60% Pinot Meunier, 20% Pinot Noir and 20% Chardonnay; 8 g/l dosage. Pale copper color. Quite full of red fruit. Good degree of bottle bouquet. Again, the red fruit emphasis. Positive degree of yeast autolysis aspect. 93/100.

1/3 each meunier, pinot noir, chardonnay/ This has less fruit and more pronounced bottle bouquet than the rose. I favor it. High brut. Good acid and mousse dryness. Sur lie flavor. Better than the rose. And better value. 93/100.

Wine Spectator 93; Wine & Spirits 93 - YEAR'S BEST CHAMPAGNES. My notes: Very pure, lithe. Delicate, intriguing, lovely. Sweetly fruity, minerally, spicy. Unique and beguiling. Neat stuff. 93/100.

RM at Berru on the Montagne de Reims 3 miles northeast of Reims; 60% chardonnay, 35% meunier, 5% pinot noir; 3 years en tirage; .63 RS. The levity of chardonnay and the apple flan aroma of meunier. Fine mousse and brioche notions thanks to 3 years' autolysis period. Love the finesse as well as the acidity. Notable absence of pinot noir red fruit. Definitely marches to its own drummer. I've never tasted one quite like this. Credit terroir? Grape mix? Winemaking? 93/100. Liked by all attendees. 'Fresh, complex, rich, flavorful.'

Cuvee No. 746: Based on the great 2018 vintage; 68% from Ay, Dizy, and Hautvillers, 32% from Avize and Oiry, plus reserve wines; still wine vinified on the lees in oak casks, unfined, unfiltered; disgorged 12/22; .2 RS. Oh, boy, that's Cote des Blancs chardonnay racy and Valle de Marne pinot rich. In balance. The special concentration of a great vintage and the liberal use of reserve wines. The Chiquet brothers weave it all together. Yes, another masterpiece of complexity and integration. Fine bead. Endless flavor interest. 18 extract grip too. Yes! 97+/100.

RM at Gye sur Seine. Two years plus en tirage. 4.5 g/l. For all pinot noir, this has a lot of lift. Amazing! Never would have guessed. Especially one from the south. Here, the deep south. Fine mousse. Has pinot body and roundness, yet is lithe and clear through and through. Extra Brut but not austere. 92/100.

R.018: 70% 2018, a great Champagne vintage. 30% reserve wines from vintages 2014 and 2017. Pinots noir and meunier plus chardonnay.

All pinot noir. 6 g/L RS. Disgorged 11/24. What a grand nose. The body of noirs, the finesse of Champagne. Finest of toasty autolysis bouquet alongside the most finesse-ful of red fruits. Yikes. Pin point mousse. Suavity of long aging en tirage. Maintains its style and high standards. And the price seems to have remained stable. 96/100.

Wine Spectator 93/100. My notes: A lot of character, bottle bouquet, chalk. Very toasty, doughy, and exquisite. Tremendous depth. Beautiful flavor. Full appeal. Bottle bouquet. Aube terroir. Total. Creamy, rich, full, mature. Unbelievable; extraordinary. 95/100.

December 2009, The New York Times published an article about under-$40 Champagnes. Joel Falmet was rated the best. My notes: Generous, balanced. Good and soft, sweet Aube fruit and nutty bottle bouquet. Even more mpressive palate. The dryness, the amplitude of bottle bouquet. Lots to offer. Flavor, balance. Deliciously all occasion. Geez, how can you beat the price-! 94/100.

Very full and expressive, exemplary of southern Champagne and the zone's pinot emphasis. Yes, rich and full of body, red fruit, and mouthfeel. Good volume for meal-time applications. 94/100.

Parker 93: 'Offering up expressive aromas of waxy citrus fruit, pear and nectarine, complemented by hints of freshly baked bread and warm biscuits, it's medium to full-bodied, fleshy and enveloping, its generous core of fruit girdled by brisk acids and enlivened by a pillowy mousse. Concluding with a chalky finish, this is drinking brilliantly out of the gates but should also age with grace.'

Wine & Spirits 93: 'This chardonnay is based on the 2015 vintage, with 20 percent reserve wines. It's floral and tense, the fruit so bluntly chalky it feels like a direct transfer of terroir into the glass. It has a crunchy tannic structure, like the crunch of silver-queen corn in mid-August, mild and intense at once. '

The classic LP dry, lemony, stony style. I revel in its consistency. Superb aperitif; even better with fish. 93/100.

The classic LP dry, lemony, stony style. I revel in its consistency. Superb aperitif; even better with fish. 93/100.

Delicate and true Cramant blanc de blancs. Even more delicate than Diebolt Vallois. Very pure. Defines finesse. Oh, gads, the ethereal white peach and tangerine suggestions are totally alluring. Unique. Total Cote des Blancs Grand Cru. 96/100.

Wine Spectator 93: 'An elegant Champagne, with bright acidity buoying a well-integrated range of ripe pear and white cherry, almond skin, fleur de sel and apple blossom notes. Fine and seamless, with a lingering, spiced finish. Chardonnay, Pinot Noir and Meunier. Drink now through 2028.'

Boy, this is good. Has lots of finesse. Crisp, neat. Delicate fruit, delicate bottle bouquet. Balanced. Put together right. Very, very toasty. Flavorful. The discovery of the tasting. Outstanding. And well priced. 95/100.

65% pinot noir, 35% chardonnay, 5% meunier.

Wine & Spirits 93; Wine Spectator 92; Parker 91: 'The NV Brut Cuvee de Reserve is a fabulous wine. Sweet red berries, lime and jasmine emerge from this taut, wiry Champagne. The wine flows across the palate with notable energy and tons of appeal. This is a gorgeous NV bottling. The Cuvee de Reserve is 80% Pinot Noir and 20% Chardonnay, from Mareuil sur Ay, Bisseuil, Avenay Val d'Or.'

Wine & Spirits 93; Parker 92; Wine Spectator 92: 'This elegant version features an expressive profile that rides the delicate, lacy mousse, enlivened by finely knit, vibrant acidity. Abundant spice and graphite notes accent a creamy mix of glazed apple, honey, brioche and lemon parfait. Lightly chalky on the lingering finish.'

RM at Mongenost; from 3 harvests; 40 year old vines; still wine aged 10 months on lees; 3 years en tirage. Blanc de blancs levity and style. Logical degree of autolysis bouquet for 3 years, and I think the lees effect on the still wine plays into the picture too. Fine bead reconfirms the extra aging. Maintains bdb freshness. Well balanced. Medium brut short of discernible high brut sweetness. All around good value. 93/100. Positive attendee comments. 'Apple, chalk, lees, appealing freshness.'

Wine & Spirits 92; Wine Spectator 91: 'Tropical hints of papaya and passion fruit pate de fruit are enlivened by bright and tangy acidity, layered on the lively bead with flavors of Gala apple, blanched almond and fresh ginger. Well-knit and vibrant, with a sleek, minerally finish.'

Wine Spectator 92: 'Ripe Gala apple, peach and guava fruit notes lead the way in this juicy version, backed by mouthwatering acidity and a fine, creamy bead. Delivers hints of candied almond, ginger, kumquat and coconut.'

Wine & Spirits 93; Wine Spectator 92: 'Ripe raspberry, cherry, graphite and blood orange notes leap from the glass, riding a satiny bead and married to mouthwatering acidity on the palate. Bright and expressive, with a chalky, lingering finish.'

Beverage Dynamics 92: 'As always, one of the standard bearers of the category; the nose is dominated by fresh tree fruit, with a hint of exotic spice; the palate reflects the nose with a lingering balanced finish.'

Flair and finesse. Plenty of both fruit and bottle bouquet. Always one of the most user friendly champagnes. Broad appeal. Yes, this is fruitier than the others. Right in form, style. I crave glass after glass. 94/100.

Wine Spectator 93 - TOP 100: 'There's a subtle succulence to this graceful Champagne, framing flavors of peach skin, ripe pear, Marcona almond and orchard blossoms. The fine, detailed mousse is raw silk-like in texture. Finishes with minerally fleur de sel and oyster shell notes. Drink now through 2029.'

2015: Grands Crus 18% Cramant, 51% Chouilly, 5% Oger; Premiers Crus 25% Cuis, 1% Vertus; .5 g/l dosage. Oh, there's that creamy goodness of 2015 blanc de blancs. In contrast to the jawbreaker style of the 2018. Real biscuity bottle bouquet intensity builds with aeration. So confident, so comfortable with itself..and so comforting for the imbiber. Finest of mousses after extended lees aging. Beautiful harmony of 2015 fruit. generosity and low brut dryness. A Gimonnet vintage; reflects both his style and his mastery. A vintage that allows for the artistry of the winemaker. Yow, endless finish. 98/100.

NM at Bethon, south of Epernay; 62% pinot noir, 28% meunier, 10% chardonnay; 21 months en tirage. Not the bottle bouquet of the longer aged Champagnes. It's biscuity enough though, and has pinot body. A little heavy, suggesting Cote de Barr pinot noir. Good enough value. Well liked by the group. 91/100.

Wine & Spirits 92; International Wine Cellar 92: 'The NV Reserve is striking. A wine of focus and nuance, opens with attractive scents of pear, white flowers and slate, all with a very slight element of reduction that adds complexity. The Pinot is felt in the wine's weight and slight gamy notes, but the overall impression is of understatement and subtlety. The Reserve is 50% Pinot Noir, 25% Chardonnay and 25% Pinot Blanc.'

Wine & Spirits 94/100. My notes: Very toasty and full for bdb. Le Mesnil stuff. Right on track. Even grander on the palate. Rich. Creamy without being sweet. Very toasty but still maintaining fruit elegance. Le Mesnil fullness. Beautiful. As good as it's ever tasted. 96/100.

Wine Spectator 93 - #84 - TOP 100: 'Elegant, with rich base notes of toasted brioche and smoke adding depth, this integrates finely honed acidity, detailed texture and flavors of black cherry puree, apple tarte Tatin, kumquat and grated ginger. Provides a creamy, mineral-tinged finish.'

Very toasty. The boldest of yeast autolysis bouquets, supported by pinot noir amplitude. Must well exceed the minimum en tirage aging period. Super. Better than ever. Wow, big time brioche taste. Exceeds its own high standards. 95/100.

Wine Spectator 92; Wine & Spirits 93: 'This takes the earthy, red-fruit richness of an Ambonnay Champagne and charges it with energy. It has stamina that seems to drive right along with the bubbles, the flavors firm and juicy, broadened by clay soils, cut by chalky soil acidity. Finely integrated and lasting.'

Parker 93/100. My notes: One third of the Coutier estate is in chardonnay, planted in 1946. Chardonnay is unusual at Ambonnay, on the Montagne de Reims. This has a lovely signature aroma of barely cooked apple alongside an almost pinot character, testimony to its terroir. Full style of a Montagne de Reims chardonnay. Toasty. Nutty. Lovely bottle bouquet. Rich, fine, creamy mousse. 93/100.

Wine & Spirits 92: 'Savory pinot noir flavors of roots and rosemary make this a vinous rose. It's dark in tone for such a light pink wine, the flavors subtle and refined, hinting at baking spice, lasting with a fresh, forest scent of ferns. The flavors would benefit from decanting, before serving with seared duck breast.'

Parker 92: 'The new release of Coquillette's NV Brut Premier Cru Carte d'Or is showing well, mingling notes of fresh peach and lemon oil with hints of verbena and toasted nuts. Medium to full-bodied, fleshy and elegantly textural, with an inviting core of fruit and racy acids, it concludes with a penetrating finish. Drink now-2035.'

4th generation RM; named for Stephane's daughter; vines planted in 1964; single vintage (no reserve wines); 5 g/l dosage. Paragon of blanc de blancs delicacy and old vines/Grand Cru class. With no reserve wines and under 3 years en tirage, it's not particularly doughy, but enough. Just right for what it wants to be. Yes, this is a proud, confident image of source and of winemaker intention. Textured and lingering. 95/100. Widely popular with attendees. Considered mineral-driven, even saline, with welcome high acidity, low dosage, and and proper degree of toastiness. 'Very flavorful.' 'Impeccable balance and flavor.' And, a great buy'.

Family NM est. 1985 at Reims; half the grapes sourced from estate vineyards in Grands and Premiers Crus; 35% each chardonnay, pinot noir, 30% meunier; 65% 2019, 35% reserve vintages; aged four years en tirage. Meunier gives its appley perspective to the cuvee. For the level of reserve wines and time en tirage, this is not as doughy as I expected. Good though. Well proportioned overall. It's high brut up front, but then the reserves and age en tirage chime in with agreeable dryness and yeast autolysis character. Pulls through on the finish. 93/100. Well liked by attendees. 'Fresh, rich, and good; decent price.' 'Appealing nose; apple tart.' 'Nice balance of reserve and base vintage components.' 'Quite pleasant autolysis notes.'

RM est. 1856 at Vertus, which, though on the Cote des Blancs, bears some terroir suitable to pinot noir; 80% chardonnay, 20% pinot noir; disgorged 3/23. The pinot noir comes across full force compared to Fourny's BdBs tasted months back. Plenty of CdB chardonnnay finesse all the same. Oh, yes, lots of finesse as well as pinot's red fruit savor. Very fine mousse and solid autolysis input. 94/100.

RM. Vine age: 40 years. 2 years en tirage. Dusty, biscuity bottle bouquet with blanc de blancs levity and style. Bouquet intensifies and broadens on the palate. This shows considerable time on the lattes and is relatively full bodied for a blanc de blancs. It's own thing, really, which is always a joy to encounter. 94/100.

RM est. 1856 at Vertus, Cote des Blancs; average vine age 40 years; 30% of the vins clair aged 6 months on lees in Burgundian barrels; from 3 consecutive vintages plus 20% reserve wines; cuvee made up of both malo and no malo components; zero dosage; disgorged 1/24. Blanc de Blancs finesse all the way. Oh, such finesse and fine mousse. The palate carries on the theme and adds a more pronounced statement of yeast autolysis doughiness. Light as a feather above, with that bottle bouquet undertow working its depths. Yow, first class. 97/100. Well liked by all attendees, including WOTN votes. 'Apple driven nose; balanced lees component; fine BdB weight with enough substance too.' 'Lots of flavor; very dry.'

Wine Spectator 95: 'Vibrant, finely cut acidity structures this seamlessly integrated version, backing layered flavors of poached apple, quince, honey, candied ginger, lemon zest and creme de cassis with hints of coconut and orchard blossom. Shows lovely texture and length.'

At Mardeuil, just west of Epernay; 55% meunier, 25% chardonnay, 20% pinot noir; 4.5 g/L RS; disgorged 12/23; native yeasts; no malo; vins clair aged in barrel 10 months; after bottling, aged en tirage 42 months. The meunier dominance supports green apple, fruit driven aromatic lift. Unique smoky, earthy, minerally tones too. Ample evidence of en tirage upbringing. Great acidity, especially for meunier. Truly extra brut dryness. 93/100.

RM at Avize; from plots in Avize, Oger, and Cramant; 30 year old vines; 6 g/l dosage. Boy, that's got Cote des Blancs lift and levity. Light as a feather, really. Total contrast from a Le Mesnil BdB. Just the right degree of autolysis influence so as not to suppress its originality. Wow. Oh, yeah, the finest of mousses, the harmony, the weightlessness, the gossamer delicacy. Positively defines Cote des Blancs. 98/100. 98/100.

All chardonnay. And a good, straight forward, wholesome chardonnay it is. I smell a deal. Bright, with good acidity and varietal character that doesn't read Mediterranean chardonnay. Spot on. 91/100.

12 g/l RS. Pretty in pink fruit nose. Surprisingly full textured too. Peels extracts talk about mouthfeel as well as flavor. Good stuff. 90/100.

This has been a steady good value for decades. Whatever the process, it always shows a good measure of 'champagne' doughiness. Crisp and juicy, persistent doughiness, good acid, and true brut dryness. Bravo! 91/100.

A good measure of bread dough yeastiness to the nose, as in the past. Good and dry, with bdb bracing acidity. Yeasty aftertaste. I've always liked this, perhaps never more than the latest cuvee. 91/100.

Less fruit and more bottle bouquet than the white. Dry, with good pink fruit, cherry fruit. A very attractive glass. I'm impressed. 91/100.

Good vinosity. Dry. A proper vin mousseux. Light bottle bouquet. Good mousse -? fine and creamy. Good flavor. High brut dryness. 90/100.

Est. 1818; 70% semillon, 30% cab franc. Semillon and red grape presence and plenty of bottle bouquet. A champion as always. Yes, the feel of semillon and body of red fruit plus ample bottle bouquet taste. Balanced and delicious. 92/100. Well rated by attendees for quality and value.

Est. 1818; 90% cab franc, 10% merlot. As previous vintages, just a lovely measure of well developed, doughy bottle bouquet and subtle--not screaming--pink fruits. Mid to high brut tempered by the fine mousse and the ample autolysis flavors. Continues to be one of my favorite Cremant roses from all its AOCs. 93/100.

French Blue is a range of five Bordeaux wines made by ex pat American winemaker Stephanie Rivin; 80% merlot, 13% semillon, 7% muscadelle; a year en tirage; Tasting Panel 93/100. Clever encepagement and elevage blur out individual varietal characters and allow all of a year's yeast autolysis to make a clear and welcome statement. Bravo. Genuine low brut dryness. Good degree of 'yeastiness'. Eminently well balanced to the extent of even being come hither; i.e. one glass invites another. Multi purpose sparkler. 92//100. Well liked by attendees; orders taken. 'Pleasant and fresh fruit. Well made.' 'Fruit driven nose with a touch of lees influence. Fresh apple and a touch of red apple peel. Refreshing, ample.'

65% chenin blanc, 20% chardonnay, 15% cabernet franc. Good, light fruitiness and marked bottle bouquet. Again. Prime time example. 92/100.

All cabernet franc. Nice red fruit and bottle bouquet both. Racy and compatible. Sweet red fruit and good bottle bouquet again. Very fine mousse after 12 months en tirage. Yes. 92/100.

Tasting Panel 94: 'Smart and stylish, this blend of 50% Chardonnay, 40% Chenin Blanc, and 10% Pinot Noir plays delightfully with your expectations. The nose delivers a wealth of spring flowers, honey, salted pear, yellow and green citrus, nuts, and even a touch of banana that leads you in one direction; the palate-lean and very dry with racy acidity and a savory cast-whisks you in another; offering quince, lime flesh and rind, hints of hay and chamomile, and scintillating minerality on the finish.'

The underground quarries at Bailly, near Saint Bris in northern Burgundy, provided stone for some of France's most famous cathedrals; since 1972, a 430-member cooperative has occupied them for winemaking and storage; the original Cremant de Bourgogne, this reserve is of pinot noir, chardonnay, gamay, and aligote. Very dry, as is the style of Auxerre area Cremants. I see aligote as a role player. Plenty of yeast autolysis doughiness after a year en tirage. A bright and coordinated melange of varieties. This is exactly what I'm looking for in the nose. It's dry all right, but not austere. Northern Burgundy appley fruit statement. Spot on, and very versatile at the dinner table. Not filling; one glass invites another. Shows the way. 92/100. Well liked by all. Seems to have more of both fruit and doughy aromas and flavors after aeration.

The underground quarries at Bailly, near Saint Bris in northern Burgundy, provided stone for some of France's most famous cathedrals; since 1972, a 430-member cooperative has occupied them for winemaking and storage; birthplace of Cremant de Bourgogne; blanc de noirs 75% from the first pressing; aged sur lattes 16 months. The body, oomph, and red fruit basis of a blanc de noirs. This hits the nail on the head. Oh, there's lees autolysis doughiness aplenty. Still, blanc de noirs emphasis dominates. Oh, yes, pinot basis for sure. Good as last week's foundation cuvee was, this is well worth the slight premium. This has blanc de noirs IMPACT, both flavor and texture wise. Love it. No aperitif; take it to the dinner table. 92/100. Enjoyed by all.

The underground quarries at Bailly, near Saint Bris in northern Burgundy, provided stone for some of France's most famous cathedrals; since 1972, a 430-member cooperative has occupied them for winemaking and storage; birthplace of Cremant de Bourgogne; gamay, pinot noir; 75% first pressing; aged a year en tirage. Well, the pink fruit is surely evident, and the gamay supplies extra brightness and lift. I've had sparkling Loire gamays that delight. First time for the Burgundy combo, and it works. Oh, there is evidence of en tirage doughiness too. The fruit, however, takes the lead. Suave, flavorful, complex spread of original fruits and yeast autolysis. An ideal CdB rose, in my assessment. Long, balanced, complicated, fulfilled. 93/100.

Chardonnay and aligote. Good rendition. Fluffy blanc de blancs with bottle bouquet. Yes. Yes, all. Fresh and bouqueted and dry. 92/100.

Fine mousse. Dry for CdB. Plenty of bottle bouquet grain and yeast autolysis biscuit personality. Full and fine Champagne character. Again, dry and sophisticated for the AC. Well, now, this is pretty special! The group was impressed. 93/100.

65% pinot noir, 35% chardonnnay; 2 years en tirage; .45 RS. Really a lot of toast here for the AOC, having well exceeding minimum en tirage requirements. Awesome. The body reflects a high pinot noir proportion too. This is Reims like. On the palate too. Heavy in toast and red fruit. Because it's a CdB from the north, the acid is higher than the norm for the AOC. Maybe more like a Bar than a Reims. Still, I'm making Champagne comparisons. At well below Champagne minium price. Got to have it. Will definitely present to my weekly panel. 93/100.

Chardonnay, pinot noir, gamay. A good measure of autolysis bread dough and some red fruit bolster to its chardonnay levity. Both red and white fruits and bottle bouquet in harmony. High brut. Balanced. Well priced. 91/100.

Pinot noir cherry and blossom character and plenty of red fruit substance. Which doesn't steal the show from leesy yeast autolysis bottle bouquet. Palate confirms both fruit and brioche in spades and in harmony. Ideal Alsace sparkling rose. 92/100.

All pinot blanc. Fresh and soft fruit. Sleek and subtly fragrant, with a nice citrus zip. Total clarity. Nice bottle bouquet. Toast, finesse, yeast autolysis, all. Yes, big time bottle bouquet like Champagne. Properly delicate and moussy blanc de blancs. Very long aftertaste. A winner. 92/100.

50% chardonnay, 40% pinot noir, 10% chenin blanc. .5 RS. Fresh and clear nose. Plenty of good bottle bouquet. Light, fine mousse. Yes, fine mousse. Dry and delicate. Nice ring. Really attractive bottle bouquet. Not fruity. Lees aging. Defines category. Delicious. Good value. Chalky finish. 92/100.

Created by Benedictine Monks at Saint- Abbey 450 yrs ago; 100 yrs before Champagne. Splendid bottle bouquet, fine mousse. Dry and frothy. That doughy, biscuity lees autolysis bottle bouquet. A value. Well liked by the group. 92/100.

Parker 90: 'For over two decades, Hubert Clavelin and his importer have been promoting non-vintage Cremant du Jura Brut-Comte Chardonnay Tete de Cuvee. Having spent 36 months sur lattes, this is a wine that deserves to be taken seriously at the dinner table. A hint of Jura-typical pungency figures amid aromas of buckwheat, lime zest, and apple cider. With fine mousse and impressive vinosity, this coats the palate with zesty piquancy and saline, mineral-meaty savor of scallops and bacon. Both fascination and versatility are guaranteed for the coming year.'

All chardonnay; 20-30 year old vines; aged 9 months en tirage. Represents chardonnay and its time en tirage to a T. All it's meant to be. Not aspiring to Champagne standards. The mousse is fairly gross. And the taste a little light and fluid. Still, it largely fulfills its intentions and ends up a good value. Brunch and lunch style and weight. 91/100. Appreciated by attendees for quality and value. 'Very long flavors.'

Tasting Panel 91; Wine Enthusiast 91 - BEST BUY: 'Exuberant green floral perfume, melon and peach abound on this profoundly aromatic sparkler. It's delicate in mousse with soft, persistent bubbles and deeply penetrating flavors of stone fruit and tangerine. Vibrant and spine-tingling, it's a remarkably elegant sekt with a gentle price tag.'

Lemon yellow. Varietal accuracy, 'dusty' nose of a desirable brut sekt. This shows the way. Well, then, every Hild creation does. That's crisp and subtle elbling with a modicum of bottle bouquet. Well thought out. More biscuit on the palate and ingratiating length and balance. Less aromatic basis than riesling for a methode champenoise sparkler. Fully satisfying. And unique. Hild knows what he's doing, while marching to a different drummer. Delicious flavor and texture appeal. This guy is a hidden master, a bec fin. 92/100. Featured in Eric Asimov's recent NYT article featuring 10 Top Sekts, this one by far the lowest priced.

Oldest sekt producer in Pfalz. Lovely combo of doughy bottle bouquet and light riesling airs. Off dry. Balancing acid. Pleasing bouquet development. 90/100.

Est. 1917; from loureiro and arinto. Gads, I think I'm getting H2S. Happens sometimes with champagnes and usually goes unreported. Yeah, that seems to suppress this usually aromatic pair of grapes. It is as dry as its statement. Just flavor suppressed. My first sparkling Vinho Verde. Where do I go from here? 89+/100. Attendees also noted sulphur on the nose initially, but it lifted to reveal positive citricity and genuine Vinho Verde character.

Can Fontanels vineyard; 60% macabeo, 25% xarello, 15% parellada. A good, full, toasty bouquet as always. A picture cava. Mousse a little bold. Equally toasty flavor. Mid brut. Really a model for cava at this price. 92/100. Well liked by attendees. 'Attractive.' Quite aromatic!' 'Long flavor.'

Lovely packaging. Elegant blanc de blancs style. No earthiness. Fine mousse and flavor. Very nice. Best vintage of this I've tasted. 91/100.

70% pinot noir, 30% chardonnay. Delicate pink fruits. Lovely fruit. Oh so strawberry expressive. Oh, fruity and tender hearted, plus good acidity for balance. Cuddly. 91/100.

9 months en tirage. .7 RS. Good bottle bouquet and fine mousse. Creamy. Dazzling. Dough and cream. Class and clarity. Fruit and fine mousse. All adds up to a lot of cava quality for the money. 92/100.

2021: Was never much of a fan of this until the previous vintage. This one continues to carry the torch. No earth. Mellow brioche bottle bouquet. Heaps of doughy flavor too plus a mousse that has persisted after many hours. Bravo. 91/100.

Est. 1887; 40% xarello, 30% each macabeu, parellada; disgorged 6/25. One upscale cava. Naturally. It's from the best sector and a top estate. Upholds the distinction of the series. You get autolysis without earthiness. Yes, well exceeds the en tirage minimum, and that shows. The mousse is very fine, the doughiness forthcoming, the finish long. Shows the way. 92/100. Well liked all around. 'Creamy everything! Big mouth feel. Good acidity.' 'Very flavorful; nothing subtle.' 'Lees driven bouquet. Full, rich palate. Good balance. Very nice.'

40% xarello, 35% macabeo, 25% parellada. This has been reliable over the years. Good degree of doughiness. Straight down the middle styling. Nothing exaggerated. Yeah, good palate too. Fine mousse. Nice little dough, meal, biscuit. I've always enjoyed this as a good value cava with no earthiness. True brut. Good stuff. 91/100.

All chardonnay. 28-36 months en tirage. Wow, this is good. Has bottle bouquet. Richness of the vintage. They nailed this one. Good chardonnay blanc de blancs lift and biscuity bottle bouquet. No trace of common cava earthiness. Nice. Yes, all fruit and bottle bouquet. No earth. Suave, mellow, gentle, easy. Doesn't act like a reserva. Fresh and come hither. Fine. 92/100.

80% parellada, 20% macabeo; founded 1894. Very pure as it reads. Wonderful bottle fermented bouquet. Fluffy, moussy, toasty. Champagne look alike. Rings my chimes. Oh, my! Plentiful and prominent bottle bouquet. Full and fine mousse. This really soars. Very, very dry as label suggests. Champagne? Yeah, not a grand one but could be one. I'm big on this. Everything about it is a class act. Yeah! 92/100.

All grenache free run, aged at least a year sur lie. Fresh pink fruit. Very dry. Very fine. Lots of pink character. Some bottle bouquet. Wow. Pink grapefruit. Very individual. Striking taste and bottle bouquet. Special. Extremely fine quality cava rose. 92/100.

More bottle bouquet interest and about the same level of dryness as the regular brut. Definitely more en tirage age and more distinction to this. And it's priced the same! 91/100.

Macabeu, xaello, parellada. 15 months en tirage. Pale, with a slight copper cast. Plenty of lees autolysis character. This really delivers an attractive degree of grainy bouquet. Yes, mealy-grainy on the palate too. Well priced for this much bottle bouquet character. 92/100

Est. 1907. 70% macabeo, 30% paralleda. 12 months en tirage. .8 RS. Delicate bottle bouquet. Froth, frosting, dough. Again, all cleanly and clearly conveyed. A nicely developed bottle bouquet. Refined. Full froth. Refreshing. 91/100.

All trepat. 15 months en tirage. .8 RS. Good pink fruit character. Hefty and giving nose. Flavorful. Strawberry and red raspberry. Fine mousse. Plenty of quality fruit personality. Finely textured. Easy to like. 91/100.

Tasting Panel 93: 'Strawberry and pink grapefruit perfume the glass. Defined by decisive flavors of cherry pith, grapefruit zest, and grenadine, it possesses a subtle richness thanks to its refined mousse and textural complexity.'

Most cavas come from the Penedes area of southern Catalunya. This one's from Utiel-Requena. Liked by many TG Champagne Brunch attendees. I can see that. Lots of aromatic interest. And body. Plus a bottle lees aspect at the finish. And it is properly brut dry. Good product. 91/100.

Estate bottled. Lift, freshness, and light bottle bouquet. Quite a bit of finesse. High brut accounts for its popularity. Yet very fine mousse and pleasing bottle bouquet. Well crafted. And just plain delicious. 92/100.

Macabeo, parellada, alarije. From Ribera del Duero and Ribera del Guadiana. Light gold. Nice dusty, doughy bottle bouquet. White fruit clarity in harmony. Fresh and upbeat. Come hither aperitif sort. High brut. Fruity. The warmer origins show. Autolysis emphasis on the palate too. I've liked this before, like it again. Long yeasty finish. Lots of mindless appeal. 91/100.

10.5%; est. 1597; family estate at Avinyonet des Penedes; 'vi d'agulla', i.e. has a needle-point mousse. Full, fine bead. Bright. As fresh as they come. Suggestions of orange and blossom. Lightly fizzy feel. Soft acid. Fresh, dry, cleansing finish. The ultimate quaffer. 92/100.

Tasting Panel 94: 'In a word, suave, from the pinpoint perlage onward. The slightest tinge of bread dough on the nose is quickly superceded by honeyed apple, lemon chiffon, and lime leaf along with hints of fig, white flowers, and the salinity that, following a zing of acidity, rings on the minerally midpalate before touches of peach and almond come into play. Of 90% Chardonnay and 10% Pinot Noir, it's an expression of clarity and confidence. $46.'

80% chardonnay, 20% pinot noir. That shines with a rightful varietal set and bottle bouquet. That's got a right on Franciacorta character of biscuity bottle bouquet and stimulating dryness and acidity.The very dry style preferred by the home market. The palate tells all too, with a perfectly balanced presentation of dryness, acidity, en tirage aging, and original fruit. Forceful fruit and bottle bouquet in harmony. Long, flavorful, complicated Hallmark. 93/100.

80% chardonnay, 10% each pinot noir, pinot blanc. Aged 3 years en tirage before disgorgement. Oh boy, is that Italian dry! Definitely to the home market's tastes. And grand scaled. Wow. 92/100.

Charmat. Very fruity. Ideal. Fruit salad. Fruit forward. Appley varietal character. High brut. Soft for Italy. 13%. I love this. All occasion. 92/100.

Prosecco in all but title. Pleasing degree of fruit conveyed by the charmat (tank) rather than Champagne (bottle)-method second fermentation. Fresh and appley. Full apple-juice fruit flavor. High brut sweetness level admirably balanced by great acidity, which sweeps the palate clean at the finale. Serious bargain. 92/100.

Wine Enthusiast 92/100. - BEST BUY: '100% Chardonnay from the Italian Alps, the wine enchants with aromas of crisp green apples, juicy pears, a hint of freshly baked bread on the nose and crushed stones. The palate dances with citrus fruits and delicate floral notes, balanced by fine, persistent bubbles that continue to impress.'

60% glera, 40% garganega; 25 year old vines; 1.3 RS. Intensely appley glera. Its own thing, that's for sure. The modest RS is nicely balanced by the drying effect of the mousse, like in an extra dry champagne. Garganega body and stone fruit. Appealing, well priced. Nothing else like it. 91/100.

2020: Wine Enthusiast 90: 'White spring blossom, orchard fruit and botanical herb aromas lead the nose. On the vibrant palate, crisp acidity and a refined perlage accompany ripe pear, lemon drop candy and green almond.'

Wine Enthusiast 92 - EDITORS' CHOICE: 'Creamy, racy and fun, this offers inviting aromas of green apple, wisteria and aromatic herb. The vibrant palate delivers Bartlett ear, citrus and thyme accompanied by an elegant, continuous mousse. It has a crisp, dry close.'

2021: Parker 90: 'Here is another classic sparkling wine from northeast Italy. The Bisol 2021 Valdobbiadene Prosecco Superiore Crede Brut is crisp and citrusy with crushed oyster shell, flint and grated ginger. The wine ends with fresh, steely effervescence. This is an amazing value. The blend is specifically 87.5% Glera, 10% Chardonnay and 2.5% Pinot Nero.'

Mousse-y, pleasant, appley. Yes, creamy appley, pleasing extra dry. Well priced. Ready made for Mimosas, Bellinis, et. al. 91/100.

Really fine, appley glera definition. Tells the tale. What I'm looking for. And the price is right. Oh, what a taste. Apple, hint of ginger. Deal, deal, deal. Extra dry but not sweet. 92/100.

Properly appley glera. Nothing fancy about it, but who's complaining at the price-/ High brut with good acid to complement. If I were a sommelier, I'd make this a glass pour. At a huge margin! 90/100.

Geez, this has kind of a dusty bottle bouquet. Surprise. Very dry for extra dry. Another surprise. 91/100.

A bright and shiny, appley glera. Spot on. Flattering degree of extra dry sweetness, well balanced, flavorful. Shows the way. 92/100.

Really, really glera fruity and good. Green apple, blossom, a little melon. Treviso class. On the dry side of extra dry. Beautiful rendition. Flavorful. A very inviting production. 92/100.

Decanter 96: 'Very intense, deep nose with notes of pear, peach, elderflower and almond. This flows onto a mineral-drenched palate with touches of eucalyptus. Great length and depth of flavor. Classy.'

Parker 91 - ITALY'S FINEST VALUES: 'Emerges from the glass with mineral-infused white fruit, smoke and crushed rocks in an intense, serious style of Prosecco I find appealing.'

Wine Enthusiast 94 - #1, TOP 100 WINES OF 2019: 'Aromas of white spring flower, Bartlett pear and citrus waft out of the glass. The racy, refreshing palate is full of energy, offering crisp yellow-apple, lemon drop and orange zest flavors balanced by vibrant acidity. A perlage of small, refined and continuous bubbles provides the silky backdrop.'

Beautiful high brut. Delicate apple. Classic. Always a go-to prosecco. Off dry, user friendly, perfect balance. To recommend regularly. 92/100.

Lovely, fresh-cut honey-crisp apple aroma. Just right fizz, flavor, dryness, finesse. 92/100.

Nice creamy mousse. Apples in cream aroma. Yes, creamy and delish. A fine extra dry take on Prosecco. 92/100.

All merlot; founders first tasted prosecco on the German island of Sylt in the North Sea; they contracted with a 105-year-old Veneto family winery to make their prosecco and rose. Light red fruit aroma. Truly dry. Fine mousse for charmat. Yeah, this is one dry Veneto sparkler. The way the Italians prefer them. Not a lot of flavor impact. Very fine mousse feel. Exceptionally versatile at the table. 91/100. Enjoyed by all. Judged 'serious' for its dryness; all the while 'pleasant' for its refreshing acidity and length.

An indigenous variety to the Bologna hills, mentioned by Pliny the Elder in his Natural Historia. Subtly aromatic varietal expression. Creamy and lees driven. Enticing. Flavorful. High brut, with the fizz giving a nice, clean, dry mouthfeel. And lasting flavor. Eminently well balanced. Spells it out. Fine winemaking here always. 91/100. Everyone thought this good fun.

Trebbiano, pinot bianco, semillon. Always like this for its brightness and its tantalizing methode champenoise character despite made via charmat. Round and well balanced fruit basis. Well balanced. Well crafted. Full mousse. Fine class. 91/100.

Charmat. Damn, this is surprisingly good! I don't think I've ever had a sparkling version. Charmat is the right choice, as it allows the varietal personality to come across. Even enhances it!/ Less flavor force than aroma. That's OK. Has ribolla body. And some yeasty things. And true dryness short of austerity. Bravo. 91/100.