Very pale, initial burst of bubbles only lasts around the rim. Pleasant nose of apple/pear with biscuit and a dry stone scent. Light taste, delicate acidity and flavours. The short but clean finish is only a tad bitter. Ideal as an apéritif with salty munchies.
Pale gold in colour with a steady stream of fine bubbles, a yeasty citrus character on the nose, flavours of ripe white fruit puree, fennel and fresh herbs, creamy texture, bright acidity and a saliva-inducing finish. A blend of Macabeo, Xarello and Parellada. Try with sushi.
In the glass there is a gentle mousse, a light copper colour and some cloudiness, but not to the extent of last year’s sparkler. It is beautifully aromatic with pulpy citrus, fuzzy peach, grapefruit and with wonderfully funky, yet subtle, notes of smoke, gunflint and ginger/lychee. It’s bright and expressive on the palate with electric acidity and a slight reductive/mineral note to go with citrus, melon, crushed peaches and fresh-stomped grapes.
Bitter lemon, elderflower and pear fill this light, natural, biodynamic pet nat from Campania. Brusque acidity lifts Fiano's soft palate to a faintly humming, sour citrus finish. No sulfur, undisgorged and unfiltered, the winery recommends mixing the lees into the wine (tilt upside down gently a few times) before opening. La Matta means 'the crazy one' in Italian; perhaps a few folks thought Elisabetta and husband Pasquale were a touch crazy to leave their home in Naples to take over her aging father's farm in Torchiara. But the couple wanted to raise their children connected to the land and now are in charge of farming the 5.5 ha of biodynamic vines on the 14 ha property.
Canadian winemaker Patrick Piuze is well known for his great Chablis — now he is venturing into bubbles with very good results. Pale golden yellow colour. Nose of tropical fruits (pear, quince), biscuit and a light mineral scent. A hint of rancio appears in the glass to add complexity. Quite dry on the palate with a ripe, clean fruity taste. Cleansing acidity, not without finesse in the mid-palate. Finish is short and compact, very flavourful. 100% Chardonnay (as in Chablis!).
The official proclamation of the small AOC Seyssel in 1973 (only 220 acres under vine) was the first sparkling wine AOC in France after Champagne. This was très bon for Varichon & Clerc. Winemaking in Seyssel is recorded for the first time in the 12th century (1145) and further developed under the monks from the 14th century onward and where Varichon & Clerc was later established in 1901, making them one of the region’s oldest and most important wine houses making Traditional Method fizz. They were purchased by the Boisset family in the 1990s. This is a blend of Ugni Blanc, Colombard, Chenin, Chardonnay and Jacquère, aged for 15 months on the lees and given a dosage of 12 g/l. Though Brut, the sugar sticks out here, first on the nose (fruit loops) and then on the palate, slapping candied peach, light toast, dried mango on a sharp, crunchy palate. Though acidity is high, intention is valid and the framework is good, this falls a bit on the bittersweet orange finish. I'd love to see some of their drier fizz, where the fruit isn't jockeying for position with the RS. Best enjoyed with a good chill.
Very pale. Chalky nose with apple/pear notes. Light taste, soft mid-palate with a tad of residual sugar to round off the acidity, the taste is not sweet at all. Clean finish on a fruity note. Drink soon.