14.5%. Softer, broader, and more powerful than the Beaujolais Villages rose that preceded it. . Penetrating, cool aromas. Kudos for its generosity. Power countered by richness. Malbec peels pepperiness. Nothing held back; all about give versus finesse. Needs food though. Nice value. How many heady roses are out there? Well, Gigondas for one, but it's twice as expensive. This is a true winter rose. 91/100.

All cabernet sauvignon this vintage. The variety spells a particularly vivid rose color. Red currant and red raspberry aromas. The flavors are quite forthcoming. There's cab sauv framework. I'm not big on cab sauv roses usually, so this comes as a pleasant surprise. Very yielding already from both flavor and texture standpoints. More to come. 91/100.

Silicious clay; vines averaging 35 years; 30% saignee, 70% direct press; no malo. Filling out as it airs, aromatically. Discreet; lightly pink fruity. Dry and versatile for its low key fruit statement. Well balanced. Very refreshing brunch, lunch, picnic rose. 91+/100. And enjoyed by attendees. 'Absolutely quaffable.' Orders taken.

Silicious clay; vines averaging 35 years; 30% saignee, 70% direct press; no malo. Pale peach color. A good and fresh, red raspberry scented classic that has been mellowing and spreading out over the months. Nice and crisp in 2021. Plenty of flavor, and even more textural interest. Has earned a greater degree of fruit sweetness thanks to bottle age. Good acidity of course. Mouthfilling and lengthy. 92/100. List price: $19.

Est. 1921; from alluvial terraces of sand and gravel; 12 hour maceration; native yeasts. Mmm, Loire cab franc rose red raspberry in all its beauty. Coordinated and expressive. Less acid than the 2021 so a sweeter flavor and feel. Properly balanced. Full flavor length. 91/100.

30 year old vines; no malo. Lovely light salmon color.,/ Well, that's about as attractive a Loire cab franc rose nose as one could find. Lovely, cool, lilting strawberry and watermelon aroma. Equally flavorful and alluring. A little on the mild side of ideal acidity; adequate though. Flavor persistence. Worth a premium. 92/100. Very popular; orders taken. 'Really good! Very expressive; rich flavor and good balance.' 'Full bore, concentrated, robust, ambitious.' 'Loaded with flavor.' 'Lovely, complex, great strawberry notes.'

Est. 1976; historic cellars beneath the fortress of Chinon. Very clean cut and racy, subtly red raspberry-strawberry laced. Flavorful, sporting 2022's forward fruit appeal. The acidity is adequate, so it's well balanced on the follow though. Current appeal and versatility. Well priced. Many seafood applications. 91/100.

Est. 1693; from sandy alluvial soil near the Vienne. Plenty of aromatic presence and personality. Cab franc rose red raspberry and strawberry. A good one. Low key flavor and acid at opening. Cold sample. Check it out after aeration, group. Well, attendees liked this, while noting less vigor than the 2021. The palate filled out nicely, and scores rose. 91+/100.

Light orange. Delicate and valid Loire gris take. Well extracted grey peels character. Lays right on the palate. Between refreshing and full. Flavorful. Well executed and good at present. 91/100.

At Crezancy; pinot noir; direct pressing of whole bunches; no malo. One of the longest and best quality rose corks I've seen. Nose understated at opening. Budges a little more as it warms in the mouth. Really a quite lovely, poised, balanced, and satisfying rose 'mouthful'. Long and harmonious finish. Take it to the table. 92/100. List price: $35.

Generations old estate at Bue. Some sulphur to start at opening. Hard to get to the core of this. Well, the acid is very bright, and pink fruit flavors come through on the palate. Strawberry in particular. Promises lots of pleasure after necessary aeration. Well priced, as are so many roses as we head towards winter. More and more customers drink them year round. Sally and I can't resist closeout roses. And they're finally free of fermentation residuals. 92+/100. Opened up royally with aeration. Another group favorite.

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.'

35 year old vines on caillottes. Accomplished, sweet smelling, strawberry oriented pinot rose nose. Burst of strawberry pinot rose flavor. Better acidity than the nose suggests. But less than 2021, of course. Even keeled. 92/100.

At Verdigny; 20 year old vines; on caillottes; no malo; unfiltered. Attractive if understated pink fruited northern pinot rose. May be in an aromatic trough. More breathing will determine. Richer, fruitier, and more strikingly flavorful on the palate. Maybe the previous wine's sulphur assault knocked my nose out for a round. This really is luxuriously delicious. Long, deep, balanced, flavorful, perfect now. What a turnabout! 93/100. Nose became more revealing after aeration, eliciting some VERY high praise from a couple of the comnentators.

At Verdigny; 20 year old vines; on caillottes; no malo. Vintage crispness to the fore. Surprisingly, there's still a little sulphur. As usual, the palate shows less of that. Plumps up nicely while retaining great acidity. More flavor than aroma forthcoming. Certainly a satisfying mouthful at its reduced price. Lasting feel and flavor. 91+/100. Sulphur cleared by the next day: 'lemon juice on strawberries, minerality, not at all fatigued.'

Maimbray is adjacent to Chavignol; Kimmeridgian limestone soil. 30-60 year old vines; unfiltered. Cork length equals the Chassagne's; more pitted though. Who cares? It's rose. VERY pretty northern pinot rose strawberry aroma. One of the loveliest of its genre this year. Equally flavorful. Fresh, fulfilled, and perfect to serve with many a shellfish preparation. Fine acid and length. 93/100. Very popular with attendees. Add 'watermelon' to my 'strawberry' descriptor.

Vines average 30 years; on terres blanches near Crezancy and Bue. Pleasing light strawberry aroma. Sits right. Equally lithe and attractive palate. Good acid etch. Etch, not cut. Balanced and persistent. The price is exceptional for quality Sancerre rose. 91/100. Attendees agreed. 'The real deal in Sancerre rose; expressive.'

25 year old vines; direct pressed pinot noir; native yeasts; no malo; unfined. At opening, the aroma is unforthcoming. Light pink fruit suggestion. More flavor and texture. 91+/100. This opened up with aeration and was highly praised by attendees.

50 year old vines in sandy soil over pink granite. Very pretty, dainty, delicate gamay take on rose. Sandy terroir talks. Bright red fruit splash on the palate. Flavor intensity continues to build as it warms. Very elegant, well crafted. 91/100. Aired well. 'With 30 minutes, it was a different wine.' 'Real wine, more serious than many roses.'

70% cinsault, 20% grenache, and 10% clairette; vines 30 to 60 years of age located in an area about four miles from Chateauneuf du Pape.

Red cherry and orange zest cinsault aromatic profile. Good cinsault mid weight and easy flow. A delicious, quaffable rose for brunch, lunch, and aperitif service. 90/100.

Mainly cinsault and grenache, with a little mourvedre and bourboulenc. Powerful, in your face Charvin approach. Nicely understated varietal spread, well coordinated. Runs deeper as it airs. Yes, the power, the balance, the control of fruitiness all add up to a dinner time rose. Best vintage of this I've tasted, fully in style, and most amply expressed. 92/100. As it aired and warmed, the aroma and flavor became even more generous, as well as the body and power. All to the positive.

40% grenache, 30% each syrah, cinsault; aged 6 months in concrete vats. That's a coy and beguiling range of pink fruit aromatics. Bravo. I can't resist the nose. Flavors are cool and reserved. Light peels tannin adds texture. Bitter twist at the end. Fully dry and begging for food. 91/100.

All grenache. Oh, the beautiful, forthcoming fruit, woith just the right intensity and levity on the approach. Yes, delicious, 'legere', flavorful, balanced. The integrity of grenache. Welcome dash of refreshing astringency on the long finish. 92/100.

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.'

2016: Large and fruity. Still a little tutti-frutti for youthfulness. Yeah, young and still in something of a shell. This has the material and the power at 14%. Will serve best during the cold months. 91++/100. Tasted in early summer.

Now that's a full red orange rose color. Oh, it has Tavel body, mass, and power too. I sense a special vintage here. Yes, full bodied indeed. Still yards to go in flavor development. That's Tavel. It has the balance to stay the course while it evolves into its second year. The astringency on the aftertaste is promising too. A shame to serve before fall. 92+/100.

60% grenache, 20% each cinsault, mourvedre. Heavy Bottle Award. This nose is low key upon opening. But it grows quickly into a full bodied Gigondas style of rose. Oh, yes, just minutes of aeration bring this to fulfillment. Full, rich, flavorful, and not as overpowering as some in the field. Cassoulet wine. 93/100. 'Huge wine.' 'Very expressive of Gigondas.' List price: $30.

2021: 1/3 each grenache, clairette, cinsault; from the domaine's younger vines; undergoes malo. That's a delicate nose and perceived modesty in alcohol for Gigondas. It comes on with aeration but never punches you in the nose. The flavors are equally discreet, as is the alcohol. I suppose we have the cool vintage to thank for all this. Certainly dry and mealworthy. 91/100. List price $28.

60% grenache, 30% mourvedre, 10% syrah. The anticipated elegance of this cuvee. Filled out so thoroughly at this stage, as well as discounted in price at wholesale. Will it ever be? Seems roses are at their best in the cold months. Full flavor and texture presence in the mouth too. That refreshing mourvedre trace of bitterness. Bravo. 91/100.

55% grenache, 30% mourvedre, 15% syrah. Sweet strawberry fruit of grenache to the fore. Supported by purple and black fruits of mourvedre and syrah in tandem. Yes, an harmonious whole greater than the sum of the parts. Bravo. 91/100.

Very fresh and pretty. Syrah, grenache, vermentino. Wow, full dry. Flavors still welling up. 91+/100.

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. Oh, that's pretty. And pungent. Always is. Heaps of fruit and class. Competes with Provence's Cru Classes at a fraction of the price. Full flavored and mouthfilling. Just a wisp of fermentation residual. No problem; it will all be gone within weeks. Hallmark Varois Provence. 92+/100. Attendees were equally observant and enthusiastic. Orders taken. Described as very flavorful, full yet refreshing, food worthy.

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.

40% grenache, 25% cab sauv, 20% syrah, 10% cinsault, 5% rolle (vermentino). Under screwcap now and no longer including 'Commanderie' in its name. Definitely carrying some lipstick ferment aroma still. This used to plague the wine in spring and summer but was resolved by fall. Not under screwcap. While attendees noted some ferment residual, this was widely liked. 'Old reliable.' 'Always one of the best.' 'Provencal style, crisp acid, fresh, useful, and versatile.' 92/100.

Est. 1920. 12.5%. Pale pink. Ample nose already, and free of ferment residuals. This puts it out. The 2022s are running a bit softer than the 2021s, so I little less refreshment. A colder service temperature will take care of that. As flavorful as it is aromatic. Well priced too. 91/100.

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.

120 member cooperative at Ramatuelle, south of St. Tropez; 85% tibouren planted in the 1950s, 15% grenache. Low key aroma of pink fruit. Not up to the intensity of the Clos Cibonne tibouren take. Warming in the mouth brings forth more varietal character, and it's a special character distinct from the usual Med rose set. Yes, the grenache adds some body, yet its subservient to tibouren's unique flavor profile. Nice texture too. Much more affordable than Clos Cibonne, which is pushing $30 these days. 91/100. List price: $22.

Grenache, cinsault, carignan, syrah; vines 10 to 35 years old. Fuller and more refined. Definitely upscale in the cooperative's rose hierarchy. What a Provence rose beauty! I mean, this is what it's all about. More ample and superior flavor profile. Generous, refreshing, complete picture of why Provence roses have pleased me over the decades and are surely the toast of the contemporary American market . 92/100. Generally preferred to the Var rose. 'More serious.' 'More forthcoming and ready. More acid. Just right.'

71% mourvedre, 14% grenache, 12% cinsault, 3% clairette. Cool and dark loganberry tones in the lead. Grows deeper, wider, and more complicated with aeration. Again, that mourvedre black fruit emphasis. Medium bodied, still a bit constrained in youth. This will go and grow over its second year. 92+/100.

54% mourvedre, 25% cinsault, 19% grenache, 2% clairette, averaging 30 years; 65% direct press, 35% maceration. Man, that's one ample rose. The varietal composition is unbeatable from the standpoints of harmony, breadth, and complexity. And oomph. Openly flavorful and wide ranging. This is a rose taste adventure. Great acid, extract, balance, and length. Serious as well as pleasurable. 92/100. Very popular: 'freshness, class, complexity, charm, balance'. Many orders taken.

50% mourvedre, 25% each grenache, cinsault; up to 60 year old vines. Medium salmon color. Wow, this is Bandol rose big and serious. Largesse; old vines intensity. Fills the nostrils. And the mouth. Mourvedre purple core. Round, soft fruit coats it nicely. There are brighter, fruitier takes. This one impresses with weight and volume. One panelist also noted its structure, power, and size. 92+/100. List price: $29.

Wine Spectator 91: 'Demure but distinctive, with lovely range, this leads with white raspberry and cherry blossom notes, revealing hints of jasmine and mango through the creamy finish. Mourvedre, Grenache and Cinsaut. $39.'

Atop a limestone plateau , highest in the AOC; 50% mourvedre, 25% grenache, 10% cinsault, 8% clairette; vines averaging 38 years; no malo. Some sulphur compromise to start. Surprise two years after the vintage. Mourvedre purple fruit pushing through. More clarity on the palate of course. I like the delicacy of its relative low alcohol content (12.5%). Flavor and balance are other fortes. Gives a lot at the new, improved price. 92+/100. List price: $35.

35% grenache, 35% cinsault, 20% mourvedre, 10% syrah; planted 1979-1999; from the commune of La Ciotat, in a vineyard near the coast roughly halfway between Cassis and Bandol; no malo; unfined. This has some SO2 at opening. Otherwise, it's Provence pretty and shows a well thought out encepagement. Less sulphur on the palate. Thus a clearer flavor profile. Up to the estate's merits. 91+/100. Attendees liked the palate, and once the nose cleared up, that too.

Demeter; vineyards worked by horse and plow; 20 year old vines; 30% each mourvedre, cinsault, 20% each grenache, syrah; unfiltered. Real aromatic volume and oomph spells a PSL rose, even in a cool year. Begs for food. Not a lot of flavor impact. It's more about fullness and texture, which, again, addresses it to the table where it will support, rather than vie, with cuisine. Bouillabaisse perhaps? 91/100. List price: $23.

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.

2019: Wonderful strawberry and red raspberry aromas. Brisk and bright, with a tender center of red fruits. Medium bodied. Great flavor, length, and tangy finish. 91/100.

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.

90% grenache, 10% syrah. Big time aromatic intensity and spread. Both the integrity and generosity of grenache. Equally forthcoming on the palate. Raspberries, strawberries, good wines we brew.. 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.'

Indigenous variety said related to sangiovese. Oh, that's a charmer. The aroma is piquant, pointed, and poignant. Pink fruits triumph, subtle and engaging. Palate softer than the nose suggests. Not mushy though. Flavorful. I like the low alcohol, the light weight. The length, and the price. Lunch, brunch, picnic sort of rose. 91/100. Attendees enjoyed this.

E Prove is the microclimate of the granite plateau of Regniu, marked by a high diurnal temperature swings; 40% niellucciu, 40% sciaccarellu, 20% grenache, vines averaging 45 years; 90% direct pressing, 10% saignee. A little understated at opening Ripeness and fruit driven qualities emerge following aeration. Impressive volume and texture. Approaching red wine substance. Not an aperitif. 91+/100.

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.

Est. 1917. Tart, fresh red fruits and flowers. Brightness, lift, and fine acidity of vintage and region. 90/100. List price: $15.

40% each alvarelhao, pedral, 20% vinhao; vines average age 40 years, on schist and granite. Light SUS obscures the full aroma potential. Plenty of pink fruit comes out with time. Some sulphur grip on the palate yet. Again, the fruit basis is obvious, and beginning to push through. After aeration, the sulphur cleared, and the wine improved into the next day. 91+/100.

A lot of red fruit personality on the nose. Palate equally flavorful and generous. Easy drinking; wide applications. 90/100.

Hondarrabi zuri and beltza. The red fruited beltza is dominant. Full, yet crisp enough. Upon opening, some H2S still under screwcap. A cleaner, bright palate. More lift. Still the red fruit in command. 90+/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.

All syrah.

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.

The aromas are pure, lifted, and fully complimentary to varieties and origin. A winner, even after a tough act to follow. Pink fruited, smooth, well balanced. Has enjoyed every month in bottle it's been given. Flavorful and well textured finish. 92/100.

Light red orange. Oh, this is SO giving. Robust and generous in both aroma and texture. Always good, I think this is about the best vintage I've nosed. Maybe because it's finally got the extra aging it always needs. Pink and red fruits and some pink citrus from viura. Full textured and satisfying. Lasting. No aperitif. 92/100.

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.'

Est. 1957; in Rioja Alavesa. Pale peach. Boy, that's a good, already accomplished, nicely fragrant tempranillo rose nose. Well flavored and well textured. Very dry. No aperitif. Needs food. 91/100. List price: $15.

From north facing slopes near the winery; young vines, mostly nebbiolo, with a little barbera and dolcetto; no malo. Bright, stylish, uplifting. Vajra's about nothing if not elegance, a descriptor not often used for Barolo producers' wines. The fruit sweet/acid balance is nice. This is dainty and delicate and hugely versatile at the table because it won't impose itself on any entree. The clean acid ring chimes in on the finish. Kudos. 92/100. Attendees agreed. Served later with a pasta-broccoli-anchovy entree and worked. That's versatile!

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.

From 40 year old barbera vines. Full and berry-cherry scented. Good clarity and intensity. Full red berry-cherry flavors. Body and texture and acid for food. Especially great, juicy acid this vintage. At a delightful stage. Stamps barbera a worthy rose grape variety. 92/100. List price: $22.

Est. 1871; from several Piemontese red grape varieties. Lithe, for sure. Pretty in pink. Delicate, quality aroma. Equally delicate on the palate. Brunch, lunch, aperitif quaffer. 90/100. Generally enjoyed by attendees. The red grape character stood out and contributed surprising fullness after aeration. List price: $15.

15 year old vines in calcaire, tufa, red clay; .6 RS. Medium red orange. Corvinone redness and reserve. And fullness. Promises to be rangy at the dinner table. Yes, this is one full and meaty rose thanks to the black variety selection. Dry and mouthfilling. Body over flavor, and that's OK. Even a suggestion of tannin. Age further? I'm not sure. Not for brunch, lunch, or aperitif. Or seafood short of bouillabaisse. 91/100. Attendees were impressed with its body and unique attributes.

Parker 92: 'The Cottanera 2022 Etna Rosato is beautiful in the glass, with pink, gold and copper highlights. The wine's color is achieved with just three or four hours of skin contact and finishes in steel. Fruit for this wine comes from a vineyard site that is specifically farmed to make rosé. The bouquet leans toward floral aromas at the front and fruity aromas at the back. It shows balance and precision with a mineral-driven finish. Proprietor Francesco Cambria tells me that 2022 was a hot and dry year and that 2021 was more balanced overall. This is one of my favorite Italian rosés, especially at this price point. Drink 2023-2025.'

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.'

Wine News 98: 'Clean, pure, fresh appley nose. Clean, crisp, delicate and charming with nutty almond flavors, lovely mouth-feel and long, salty, green olive finish. Ethereal; a whisper of the sea.' From a complex 17-stage criadera, manzanilla doesn't get any better than this. Now marketed in smart half-liter bottles. Manzanilla is delicate; its qualities are fleeting. After opening, refrigerate it, and consume within a month or you will lose many of its ethereal beauties.

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.'

Oh, this is clean as a whistle. And fully alert. Total, textbook manzanilla. Yes, lithe and pure. Almond, green olive, and sea salt. Definitive. And well priced. Got to have some of this in my fridge. 96/100.

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

A full, rather rich Puerto de Santa Maria style of fino with salt air and almonds lift. Spot on. All that carries on the palate. Defines the genre. 93/100.

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.

Single vineyard. Soaring. Rings my chimes. Classic hickory nut bouquet. The right amontillado body. Fully dry. Fills a niche. 95/100.

Wine Spectator 92; Wine & Spirits 92: 'Here's a terrific example of the classic Palo Cortado style: One side of this wine is sweet and unctuous, the other more delicate and dry. The two come together in a wine that balances a figgy richness with herbal and mineral notes that last until the very end, leaving a refreshing sensation.'

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.

Wine Enthusiast 91: 'The core aroma on this semisweet Sherry is maple syrup, but overall the nose is fresh and vital. Although creamy, this is balanced as a whole. Flavors of mixed nuts and toffee are familiar, while the finish hums along with no faults or bumps.'

Deep, impressive, sweet nose of walnut and barrel. Power, glycerol. Dry and powerful indeed. Nutty; hickory nut. Satisfying intensity and body and length. Flavor lasts. 93/100.

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.

Wine Enthusiast 91: 'Another impressive Oloroso from Gonzalez Byass. This is a sweet, dark, brooding Sherry with prune and other sweet fruit aromas. The palate is rich but has good flow, while dark flavors of dulce de leche and burnt brown sugar are wonderful. Sweet but balanced by mild coffee-like bitterness on the finish.'

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 91: 'Flavors of roasted figs and chestnuts play a starring role in this wine. It's nearly as dense as maple syrup, but there's a salinity in the background that keeps the wine balanced. Drink it as a dessert in itself.'

Always the appropriate last wine of a tasting afternoon. And prelude to a cigar. Deep brown with yellow rim/ The ultimate 'sticky'. And the power prevents cloying. Totally concentrated molasses and demerara sugar nose. The sugar overwhelms the alcohol on the palate at entry. Good heat on the aftertaste though. Yes, a high class PX overall. 96/100

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. $32.'

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.

Wine Enthusiast 93 - EDITORS' CHOICE: 'The first duty of a Port-style wine is to be dazzlingly rich and sweet yet balanced I acidity, and this bottling is all that. Waves of blueberry jam, cassis and dark chocolate are brightened with zesty acidity, and the sweetness level is very high.'

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.

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.

Wine Enthusiast 90: 'Like all good 10-year-old tawnies, this Port strikes a fine balance between fruit and wood aging, so it still has freshness from the red fruits. This contrasts with the wine's spice, wood-aging flavors and intensity.'

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: 'Wonderful aromas of butterscotch, toffee and honey, with just a hint of fruit. Full-bodied, with very sweet fruit and a long caramel and nutty finish. Textbook.'

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.'

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.'

Bottled by Manoel D. Pocas Junior; from 40-60 year old vines in Ervedosa do Douro (Cima Corgo), Numao (Douro Superior); new to market. Inky. Powerful in my Taster glass. Sweet and nearly as concentrated as a Vintage Port. Warm vintage shows. Yes, warmth, sweetness, barrel spiciness. Working hard to please. 92/100.

Wine Spectator 91 - SMART BUY: 'This has nice richness, with a mix of melted licorice, fig preserve and blackberry reduction flavors. The plush feel continues through the finish, which has a lingering cocoa note. Drink now through 2028.'

Wine Spectator 93: 'Sleek and fresh, with dark plum and blackberry notes laced with singed alder and ganache. Shows nice drive through the polished finish as the fruit expands. Drink now through 2031. $32.'

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.

Parker 91: 'This has all of those Graham's trademarks, including a bit of extra sugar at the end. It's not as powerful as the Symington Cockburn's was on opening, but at the end of the tasting, this actually showed more power. It is also far more elegant and suave, with a big aromatic hit of eucalyptus that makes it invigorating too. Then it is typically Graham's-meaning sweet and delicious. This is nuanced and very fine, an LBV with a bit of a distinction and a lot of everything. It should hold throughout the decade, probably more, but that's not really the point here.'

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.

Parker 90: 'The 2014 Unfiltered Late Bottled Vintage Port is a field blend from typical grapes like Touriga Nacional, Touriga Franca, Tinta Roriz, Tinto Cao and Sousao aged for five years in casks. This traditional LBV comes with a long cork. Very respectable for the difficult vintage, and particularly considering that I was not a big fan of Noval's own 2014 Vintage Port, this LBV is impressive in its own right, showing fine power, concentration and structure. The fruit is not quite as expressive as on the 2013-maybe that's where the 2014 vintage rears its head-but it's not bad in that regard (unlike a lot of 2014s). By any measure, this holds up to a lot of lesser Vintage Ports these days. This will be approachable young-but so are a lot of Vintage Ports these days.'

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.'

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.'

Wine Spectator 90: 'Fully mature and modest in scale, though still shows good freshness underneath, with slightly dried red cherry and plum fruit infused with black tea, toffee and incense. Tasted from a half-bottle. Drink now through 2031. $44 half bottle.'

Bottled 2/18; favorite of Thomas Jefferson; featured at Christie's first London wine auction; just 3 producers and 62 acres of the DOC remain, on the coastline west of Lisbon. Golden brown. Huge power and complex of aromas. Sweet ones like clover, tupelo, and buckwheat honey. Nuts, grains, dried citrus peels. Yow!/ Ultra sweetness balanced by power. Broad flavor complex. Inimitable. Long and delicious finish. 97/100. Highly regarded by attendees too. ' Big nose you can smell from 6 inches away.'

Empyreumatic. Grappa like nuances. More marsala than madeira, but fully useful. More madeira like in taste. Baked California fruit. Good strength, sweetness, balance. Right. Well done. 90/100.

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. Drink now.'

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. $50.

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.'

Very sweet nose. Molasses, prune, and warm spices. Very clear and bright. There's considerable sweetness on the palate too. (I'm used to sweetness in so-called 'dry' marsalas.) Not as sweet as the 'sweet' version though. And the acid is brisker, the alcohol cooler. Again, good focus and brightness. The real stuff. 90/100.

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.

Wine Spectator 92: 'The baked apple, date bread, chicory, honey-roasted peanut and maple syrup flavors are seamless and generous, lingering with peach and fresh earth notes on the finish. Drink now through 2030.'

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.

Est. 1971; old vines yielding 1.5 tons per acre; fortified while on the peels; aged 6 months in barrels. Well, that's ripe, ripe, rancio grenache, as right it should be. The fortification is on the light side, so it doesn't burn my nostrils even in my Taster glass. Sweetness and old vines and low yield concentration. Peels astringency does more to balance the sweetness than does alcohol. Marks it a unique style of Banyuls. 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. $25.'

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.'

21.5%; bottled 2/18; favorite of Thomas Jefferson; featured at Christie's first London wine auction; just 3 producers and 62 acres of the DOC remain, on the coastline west of Lisbon. Golden brown. Huge power and complex of aromas. Sweet ones like clover, tupelo, and buckwheat honey. Nuts, grains, dried citrus peels. Yow!/ Ultra sweetness balanced by power. Broad flavor complex. Inimitable. Long and delicious finish. 98/100.

15%; pedro ximenez; aged in seasoned American oak barrels. Raisin, prune, scorched fruit. Not a sticky PX. Good sweetness. Plum, brown sugar, mango chutney. First Malaga I've tasted from this Jerez/Montilla grape variety. Different from the others. I like it. 92/100.

Parker 95: 'An absolutely amazing, decadent, luxurious sweet wine, made from 100% Moscatel de Alexandria, the 2014 Botani Victoria #2 comes from the estate's oldest 50-year-old vines and, according to Jorge Ordonez, it takes 17 pounds of grapes to make one 375-milliliter bottle of this elixir. Truly great stuff, it has loads of honeysuckle, caramelized tropical fruits, hints of maple syrup and brown sugar. The wine is rich, fragrant with plenty of flowery notes intermixed with wet pebble-like minerality. It is full-bodied and unctuously textured, but has enough acidity to balance the sweet, rich texture. Drink it over the next 3-4 years.'

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. $22.'

Wine Enthusiast 93: 'Fresh, bright aromas of green apple, lemon juice, lime zest and lime leaf complemented by a light toasty-bread scent waft out of the glass almost immediately. Beautiful acidity keeps the lively fruits front and center, whilst those yeast tones add a layer of complexity to the flavor profile as well as a lovely weight and body to the mouthfeel.'

Wine Enthusiast 94: 'Aromas and flavors lead with a wet stone minerality and flintiness straight away, closely followed by autolytic notes of fresh, crusty bread. Slowly revealed are the vivacious fruits of lemon, lime, green apple and orange zest, complemented by a cherry-blossom floral note. The finish is a perfect culmination of all, crescendoing into a lingering finale.'

Wine Enthusiast 92: 'Lively, pure raspberry and red-cherry flavors infuse this elegant wine with life while a tangy balance and fine-grained bubbles make it refreshing and substantive on the palate. The red fruits carry through nicely to the finish. $47.'

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.' $22.'

Wine Enthusiast 94: 'One of the producer's more luscious and richly layered wines, this is made from 70% Pinot Noir and 30% Chardonnay and given three-plus years in bottle before release. Lengthy and complex, it offers concentrated flavors of apple, peach, stone and almond biscuit. $48.'

Wine Spectator 93: 'Supple and harmonious, with pretty strawberry, baked apple and nectarine flavors that are laced with yeast roll and spice. $48.'

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.'

33% chardonnay, 20% gruner veltliner, 20% pinot noir, 14% pinot gris, 13% pinot meunier from a variety of vineyards on Old Mission and Leelanau Peninsula. .77 RS.

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.

NY Times - Great Bubbly From England: 'Wines of great character, fresh, nuanced and impressive at every level.' My notes: Very toasty bottle bouquet. Really a competitor to the set on limestone across the Channel. 93/100.

Wine & Spirits 92; Wine Enthusiast 92: 'Subtle creaminess on the nose holds lemon and buttery shortbread notes. The slender palate extends both this very fine, subtle creaminess and the pure, bright lemon and short-crust crumb notes. This is fine-boned and sylph-like in its elegance, but it comes with lovely depth. $56.'

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. Drink now through 2018.'

Wine Spectator 93: 'Delivers delicate verbena and spice notes of ground anise and cardamom, which accent rich flavors of ripe yellow peach and raspberry fruit, chopped hazelnut, pickled ginger and preserved lemon. Firmed by chiseled acidity, this is finely meshed and mouthwatering, with a satiny mousse and creamy finish. Chardonnay, Pinot Meunier and Pinot Noir. Drink now through 2025. $60.'

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.

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; aged 6 yrs en tirage before disgorgement; .5 RS. How about this! The black fruit of Bouzy blanc de noirs, for sure. A lively combination of fresh fruit and decided input from the reserve cuvees adding depth, complexity, and dimension. The mousse is very fine. The play of younger cuvees with the reserves is both intellectually and sensually stimulating. Long finish extends the welcome experience. 95/100.

All Bouzy; all chardonnay! Super toasty from its long on lees sojourn. There's something about Montagne de Reims blanc de blancs that's extra heavy duty too. I find it in Coutier's Ambonnay bdb. Wow, big weight and character. Dinner wine for sure. You gotta like this gear-oil style, which comes forth in the top vintages but takes 'elevage' in years like 2013. 94/100.

2013: All Bouzy; all chardonnay! Super toasty from its long on lees sojourn. There's something about Montagne de Reims blanc de blancs that's extra heavy duty too. I find it in Coutier's Ambonnay bdb. Wow, big weight and character. Dinner wine for sure. You gotta like this gear-oil style, which comes forth in the top vintages but takes 'elevage' in years like 2013. 94/100.

All pinot noir; aged 6 yrs en tirage before disgorgement; .5 RS. How about this! The black fruit of Bouzy blanc de noirs, for sure. A lively combination of fresh fruit and decided input from the reserve cuvees adding depth, complexity, and dimension. The mousse is very fine. The play of younger cuvees with the reserves is both intellectually and sensually stimulating. Long finish extends the welcome experience. 95/100.

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.

Wine Spectator 92: 'A deep, garnet-hued rose Champagne, with mouthwatering acidity and a delicate herbal overtone layered with flavors of dried raspberry, blood orange peel and star anise. A light chalkiness firms the lingering finish. $95.'

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.'

2012: Of pinot noir, meunier, and chardonnay. Sports that user-friendly style of 2012. Total harmony of fruit and biscuity bottle bouquet. Yes, retains fruit freshness and integrity while taking on a yeast autolysis complex of brioche and shortbread. Fine representative of the vintage. 95/100.

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.

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. $39.'

Wine & Spirits 93: 'This tightly knit wine has the buzzing energy of a beehive, the frisson of bubbles calming to a spicy scent of bee balm along with darker tones of whole-grain toast. It's firmly structured, with lasting clarity to its flavors. Pour it with a selection of crudo, dressed in citrus and peppery olive oil. $90.'

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.

Huge charm. Just what I like about Billecart. Style, charm, everything bright and beautiful. Classic. Lovely, toasty bottle bouquet. My level of brut dryness Great finesse, elegance. Spot on. Brilliant. All it should be. 96/100.

Wine & Spirits 93: 'Blended from fruit grown in several grand cru villages of the Cote des Blancs, with an emphasis on Avize, this is a beautiful green-gold color, a wine fragrant with scents of spring flowers. It balances full-bodied richness with racy acidity, both expansive and mineral-tight. It finishes on a scent that brings to mind oyster shells, and calls out for a dozen freshly shucked Belons. $80.'

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, good price. 93/100.

Oh, that's delicate. Real blanc de blancs. Beautiful take. Wonderful overall finesse; fine mousse, fine creaminess. De Bligny's fruit and bottle bouquet balance. Outstanding. 94/100.

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. $56.'

Wine Spectator 94: 'A rich, smoky Champagne, with hints of marzipan and fennel seed accenting honeyed malt, bread dough, baked apple and gingersnap flavors. It's all focused by intense acidity, which meshes beautifully into the layers of flavor and refined texture, with a lingering finish. Drink now through 2021.'

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.

4-5 years en tirage. .8 RS. Appropriately more delicate. Lovely, ripe chardonnay fruit. More bottle bouquet than the Grande Cuvee. Beautiful. Yeah, pretty special. Creamy, nutty, toasty, brioche-y. This is fine. Fine mousse. Rich for blanc de blancs. 94/100.

Fuller than the blanc de blancs of course. Same class and quality as the rest of the range. Good red fruit. Nice job. Sweeter fruit. Red fruit dominant. Fine mousse. Good bottle bouquet. High class product. 94/100.

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.

Parker 92+: 'Based on the 2014 vintage, complemented by fully 40% old reserve wines, the new release of Charles Heidsieck's NV Brut Reserve was disgorged earlier this year. It's showing very well, opening up in the glass with notes of green apple, dried white flowers, pear, candied peel and walnuts. On the palate, the wine is medium to full-bodied, deep and layered, with a textural attack and a racier, tighter-knit core than either the 2012? or 2010-base renditions, displaying good concentration and underlying richness. This is a bottling that continues to punch above its weight and which both merits and rewards a few years in the cellar before opening. Drink now-2025.'

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.

That/s a good value. Emulates Billecart Salmon encepagement and styling. Just from less exalted villages and not as long en tirage. The red fruits make a statement and the white gives lift. Harmonious and attractive. For hors d'oeuvres or main courses. 17.4.

Recoltant at Troissy. Very nice and creamy. Seems to have some red fruit in it. Richness. Very fine mousse. Definitely long on the lees. Hits the spot. Just the right degree of creaminess, toastiness. A quality champagne. Yeah, extremely well made. Plenty of push and personality. Wonderful. Totally balanced. Exceptionally beautiful and harmonious. 95/100.

RM at Troissy, Val de Marne west of Epernay; est.1770; left the cooperative in 1960. Fuller than the Cote des Blancs take on blanc de blancs. Not without freshness and lift though. And a nice modicum of autolysis doughiness that doesn't detract from its vernacular. Flavorful and classic to a Marne bdb style. Middle of the pack brut dryness. Impressive equilibrium. 95/100. Favorable comments from attendees, including 'mineral driven', good acid', 'delicious'. List price: $55.

Proprietaire-Recoltant at Troissy; Orban left the co-op in 1960; sold his estate to another Champagne family in 2000. 50% chardonnay, 40% pinot noir, 10% pinot meunier. Well, that's 2008. More solid than liquid. Super toasty-mealy. Jawbreaker concentration. Hard to swallow. Yikes! The beefeater's champagne. 95/100.

Parker 92; Wine Spectator 92 - Top 100: 'Full-bodied and powerful, offering toast and malt aromas followed by honey, roasted almond and ginger flavors. Rich, this finishes dry, with a long aftertaste of honey and nut.'

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.

Beautiful nose as always. Brisk yet creamy blanc de blancs perfection and the loveliest, most delicate autolysis brioche. Top drawer. Certainly Grand Cru stature. Plenty of en tirage character coupled black fruit heft and white fruit silkiness. Total harmony on the nose. Flavors accentuate all three elements. Masterfully crafted, perfectly balanced. Finest of mousses. Exquisite acidity, creamy lemon chiffon blanc de blancs taste. I like it better every time I try it. 97/100.

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. List price: $48.

Nice and harmonious varietal assemblage, with good bottle bouquet. Balance of fruit and brioche. Fine mousse. Well crafted all occasion champagne. 92/100.

.8 RS--admirably dry. All pinot noir. 3 years en tirage. Fruit dominates bottle bouquet. Which I like in a rose champagne. Pretty, pretty. Delicate and fine. Racy fruit acidity. Just a beautiful rose champagne. Generous, foodworthy. On point. 93/100.

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.'

Good value 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.

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; disgorged 5/23; .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.'

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.

Wine Spectator 92; Parker 92; Wine & Spirits 93: 'Everything about this wine feels natural, from the heirloom apple and apple blossom savor to the Montrachet richness. Fine bubbles lift that deep, savory richness and sustain the flavors for a minute or more after each sip. It's elegant and mouthwatering, more a wine than a Champagne, to serve with Chatham cod roasted in a chorizo crust.'

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

Parker 93; Wine Spectator 92: 'A full-bodied, opulent style, this Champagne is also concentrated and smooth. Vanilla and sweet spices add depth to its peach and buttered pastry flavors, as this glides to a lingering finish. For hedonists. $59.'

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.

Wine & Spirits 94/100. My notes: Domaine at Bouzy. Bouzy black fruit oomph without being overdone. Boy, that's a charmer for Bouzy, I'll tell ya. All pinot noir, which establishes its clear relief. / I love the way this lays together. The mousse is very fine. Bouzy black fruit and nothing to excess. Great bottle bouquet. Discreet, biscuity cookie dough stuff. Age, elegance, finesse, body, quality. 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.

75% pinot noir, 25% chardonnay; bottled 9/1/15; disgorged 11/4/20. Pinot noir red fruit heavy. A lot of long on the lattes toastiness. VERY sophisticated. Decidedly Grand Cru class, lofty aspirations. Richness without heaviness. Bright acidity. Grand Cru stature, Grand Cru sophistication. Yes! Superb balance. A dynamic Champagne. 96/100.

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. $64.'

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.

242: Wine Enthusiast 94; Wine Spectator 92: - TOP 100: Fresh aromas of multi-grain bread with ginger, toffee and vanilla accents. Lively, frothy entry of tart lemon/lime flavors laced with razor-sharp acidity. Dry mineral, citrus and toast punctuate the lengthy finish.'

Parker 94: 'Wafting from the glass with notes of pear, raspberries and honeycomb, mingled with hints of white flowers and brioche, Roederer's 2014 Brut Vintage Rose is medium to full-bodied, deep and complete, with fine concentration, brisk acids and an elegant pinpoint mousse. Long and penetrating, this is a fabulous cuvee that punches well above its weight, and it comes warmly recommended. Drink now-2040.'

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. Disgorged September 2015. Drink now through 2020.'

Very sweet and young and fruity. Lots of appeal. Lots of honeydew and some peach. Tremendously appealing. 92/100.

Wine Spectator 93: 'Rich, with toasty notes of grilled nut and blackberry tart, this creamy Champagne is finely knit and vibrant, enlivened by a firm frame of citrusy acidity and a minerally underpinning. Disgorged February 2018. Drink now through 2027.'

Good and lemony, with some meunier pie crust. Spiced apple and stone fruit nuances. Fresh, with light brioche bottle bouquet. 92/100.

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. $41.'

6 months in oak, 4 years in bottle. Not a bit Bar heavy. Fine mousse. Some bottle bouquet. More bottle bouquet. Subtle for 4 years en tirage. Good price. Balance, fine mousse. 92/100.

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.'

Half each chardonnay and pinot noir. From a solera of oak vats drawn down 60% and replaced with barrel-fermented new wine. Bottled and aged 3 years en tirage. Well, that has quite the full, toasty nose that speaks of barrel fermentation, long on lattes aging, and plenty of reserve wines. Red fruit fullness more than white fruit finesse. Intriguing concept and results. Full mousse tingle. More sense of white fruit freshness on palate than nose. What a sensory adventure this is! 94/100.

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. Drink now through 2020. $42.'

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.'

Vineyards between Epernay and Sezanne. 40% chardonnnay, 30% each pinot noir, pinot meunier. 30 months en tirage. Pleasant, sweet fruited, upbeat. Lots of charm, allure. High brut. Lots of fruit and bottle bouquet toasty enticements. Well priced. 91/100.

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.

Mostly from Philipponnat's Leon vineyard at Ay. 65% pinot noir, 35% chardonnay. All first press. Parker 94: 'The bouquet is clear, intense and concentrated, revealing ripe pineapple and some honey flavors along with brioche, bread and iodine aromas. On the palate, this is a highly delicate and mineral 1522 with a lean but complex body and a long, complex finish. The finish reveals refreshing and salty acidity, and it just lingers and lingers. This is an excellent grand cru that should go very well with fish and seafood, even algae. Drink now-2040. $136.'

James Suckling 95; International Wine Cellar 93: 'Strong, fine mousse. Deeply pitched but precise aromas of musky stone, minerals, fresh apple and spearmint. Bright, spicy and very dry, with vivacious, mineral-tinged flavors of ginger, nutmeg and wintermint. Intensely flavored but light on its feet. Impressively long, gripping finish.'

Grands Crus 18% Cramant, 51% Chouilly, 5% Oger; Premiers Crus 25% Cuis, 1% Vertus; disgorged 10/9/19; .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.

RM at Coulommes la Montagne; 70% meunier, 15% each chardonnay, pinot noir; average vine age: 35 years; en tirage 3.5 years; disgorged 2/12/19; .6 RS. That's a meunier nose, full of bread dough. Speaks for its en tirage spell too. This has more finesse on the palate than last week's lower Marne champagne. Better terroir, same price. Really a pretty respectable value. I didn't know you could have all that meunier in Premier Cru. Very satisfying finish. 93/100.

Wine & Spirits 94/100.

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.

RM est. 1951 at Le Mesnil sur Oger; half each pinot noir and chardonnay from Coteaux Sezannais. Say, that's Sezanne style. Takes the pedal off the metal compared the big three zones and avoids the heaviness of the Aube/Bar champagnes. Reminds me of Moncuit's Coulmet, from Sezanne. Good dusting of sur lattes autolysis. Yeah, there's relative ease and flow to both flavor and texture. Nice balance of black and white fruits. Fits the pattern. 93/100.

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 & Spirits 95: 'The first impression is that of a pure and elegant, soil-driven wine, white as the chalk in which it grew. The purity grows only more beautiful with air, with naked, perfectly formed flavors of fresh cream, ginger and the pale, mineral intensity of chalk. With flavors that last for minutes, the terroir expression is stunning.'

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. Drink now through 2022. $50.'

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.'

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.'

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. Drink now through 2023.'

Grapes from Avize, Cramant, Oger. Oh, beautifully fluffy blanc de blancs. Huge class of these Grand Cru villages. Boy, that's got finesse, elegance, discretion, everything. Fine mousse. Quite full bodied for a blanc de blancs thanks to the Avize component. And a very good one for it. Finesse, creaminess, toastiness. Very, very fine indeed. 95/100.

RM at Avize; from plots in Avize, Oger, and Cramant; 30 year old vines; 6 g/l dosage; disgorged 10/22. 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.

Dry, French, traditional. Wow, yeah. It's dry, has some bottle bouquet. Fine mousse. Awesome. Check the price. Stock it. 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.

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.'

Cabernet franc. Beautiful softness of the genre, and nice pink fruit. Very well crafted. Good red fruit impression as well as pink. Suave, flavorful, fruity. Champagne method finesse. Class product. Plays out well. Gotta have it. 92/100.

That's a fresh, clear chenin quince aroma. Palate confirms quince flavor and acidity. Unassuming yeast autolysis element in harmony with the fruit. True brut dryness. Good product. 91/100.

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. There's a good Cremant degree of autolysis influence if not as strong as in longer on lattes Champagnes. 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. 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; disgorged 7/21. 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.

85% pinot noir, 15% gamay; from the Cote d'Or. Quite the deep color. Probably not saignee.Continues to fill the bill. Fruit and bottle bouquet in harmony. More southern than Champagne of course.Again, plenty of both fruit and autolysis influence. A mellow mouthful. Exceeds expectations once again. In fact, I'm giving it an even higher rating than before. For the price, this is a player. 92/100.

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.

At Scherwiller; all pinot noir; Wine Enthusiast 92/100. Well, that's an Alsace take on pinot all right. And a doughy bottle bouquet that coincides. The usual Frey Sohler amplitude. Delivers. Full, rich, and dried nicely by a full mousse, though high brut overall. For flavor and body delivery, this fills the bill and is a mealtime sparkler rather than an aperitif. 92/100. High brut noted. Popular. 'Nice fruit character.' 'Easy drinking.'

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.

France's oldest sparkling wine region; half each chardonnay, chenin blanc; methode traditionelle; zero dosage. Frothy, mousse-y. The mild characters of the varieties. Light toastiness. Toast and earth. I'd guess it's fully dry. The relatively mild acidity compared to Champagne gives it an innate softness. Pretty much right down the middle take on Limoux, and well priced. 91/100. Generally liked by attendees, especially as a good value. Orders taken.

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.

60% chardonnay, 20% each pinot noir, gamay. Much more bottle bouquet. Legit. Really quite distinctive. Lots of pink fruit, lots of froth, lots of quality bottle bouquet. Stellar production. 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.'

A pungent and distinctive fruit fragrance. Savagnin-/ Forthcoming, ripe, sweet. Light berry and red stone fruit aromatics. Very spicy and distinctive flavor. Well, I've just learned it's pinot noir. And, my goodness, like none other. 92/100.

Parker 91: 'The non-vintage Les Rocailles Brut de Savoie is blend of 60% Jacquere, 20% Chardonnay and 20% Altesse. (Put it in a blind tasting and see if anyone can guess its composition.) Aromas of apple skins, spring flowers, lemon zest and a delicate hint of pear emerge from this wonderfully effervescent, dry, crisp, light-bodied, featherweight style of wine. Drink this remarkable effort over the next 9-12 months.'

75% muscat, 25% clairette. Much fruitier than the brut. More muscat. Sweet and fruity. Lime and passion fruit. Many applications. A super star. 93/100.

Lots of personality both fruit and lees aging wise. Bottle bouquet and good, forceful showing of red fruit. Beautiful. Extremely well rendered. Always sweetly fruity and come hither. Flavorful; pink fruits. High brut. Ideal all occasion rose sparkler at a fair price. 92/100.

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.'

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

Can Fontanels vineyard; 60% macabeo, 25% xarello, 15% parellada; disgorged 9/22. 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.

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 9/22. All good white fruit. None of the heaviness of red fruit cavas. Delicate bottle bouquet, less forthcoming than the 2018. I suspect this will improve with more bottle age. More prominent autolysis flavors and decided textural elements of the same. Impressive as usual. Ideal balance and surprising weightlessness for a cava. This is the top zone and a top producer. No way it could be confused with one of the cheaper cavas from the Big Three Penedes producers. 92/100. Elicited positive remarks from attendees.

Wine & Spirits 91/100.

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.

40% parellada, 30% each macabeo, xarello. 18 months on the lees. A good and clear take on cava. No earth. Powdery bouquet, very blanc de blancs like. Yeah, sweet in white fruit and elegant doughy bottle bouquet, and clear headed. A very bright take on cava. Dry but not austere. Wide ranging applications. 92/100.

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.

2014: Lovely. No earth, no grain, no heaviness. Just lovely bottle 'en tirage' bottle bouquet and a good measure of original fruit to boot. Yes, lots of bottle bouquet. Just the right degree of brut dryness. 92/100.

Fine mousse. Nice creamy aroma. Exciting, stimulating creamy mousse. Brut dryness. Very, very good all purpose sparkler. 91/100.

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.

New DOCG partner to Brachetto d'Acqui (rosso). Pleasing, red pop aroma, high brut. Nice and fine mousse. Plenty of pink fruit while retaining its dry aspect. Bitter twist at the end is positive. 90/100.

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.

Wine Enthusiast 91 - EDITORS' CHOICE: 'This creamy sparkler has delicate scents of white stone fruit, pastry dough and yellow spring flower. On the savory palate, tangy acidity lifts ripe Bartlett pear, yellow apple and lemon drop before a dry finish. Small, continuous bubbles provide the airy backdrop.'

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.

Fine mousse. Elegant. Fruity rather than bouqueted. Fine. As usual these Cartizzes are sweeter than brut. Very fine mousse. Apple and pie dough flavors. 92/100.

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. $22.'

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. $22.'

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.'

NY Times: 'Bright, classy elegance for a refreshing aperitif.'

Lots of finesse. Loved it several years back and still do. Yes, finesse, class, balance. 92/100.

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

Proper and attractive appley glera aroma. While the label makes not dryness statement, I'm guessing high brut. It's really quite dry. Strong and persistent mousse. Gets to the heart of the glera variety, the basis of Prosecco. This should have wide appeal and both aperitif and entree applications. 91/100. Comes in a swing-top bottle that will prove useful for future storage purposes.

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.

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

15% pinot noir. A proper pink prosecco with aromas of baked apple and cherry. Readily forthcoming. Tender extra dry sweetness foiled by good acidity and a bracing, drying mousse. Bravo. 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.'

Light, sweet apple aroma of glera. Ease on the approach. The mousse is large and ample, drying out the light sweetness on the palate. Love that modest 11% alcohol. This works. 91/100.

10% pinot noir. 1.5RS. Pretty in pink. I'm glad they finally approved Prosecco rose. Everyone was making one anyway. Now it has legitimacy. And marketability. Oh, and that's a lovely glera-pinot apple-cherry aroma. A stretch to call it brut. So what. Very flavorful. Balanced. Fine mousse. Deal. 91/100.

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.'

2015: Beautiful, fresh, original. Wonderful, fruity, sweet, intense. Lovely quality. Fills the bill. The real deal. Fresh, properly extra dry. Flavorful. Fine mousse. Very classy. Primo. 93/100.

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.