This highly stylistic sparkler, which spends two years on its lees, is lean and precise with a saline nose of sea breeze, toasted vanilla, brioche and fresh cut citrus. It’s bracingly dry on the palate, layered and textured, with energy and verve that serve the sharp citrus and green apple notes well. Can only imagine how this would pair with fresh island crab.
Shows light blush in colour with exceptionally fine persistent bead. Seductive red berry and delicate floral scents open the way for luscious fresh berry flavours with discernable raspberry and background strawberry, supported by bright acidity and drying mineral. Elegantly finished with lingering fruit and creamy brioche.
One of the few traditional method sekt on this market and one worth seeking out. Mosel Riesling spends 18 to 24 months on the lees, and the dosage is an aged Auslese, both of which help the sometimes-rocky marriage of Riesling and autolysis. Just off dry, with scents of nectarines and fleshy peach, candied apricot and gingersnap on the finish. Acidity is lifted and buoyant, with herbal lime leaf threaded throughout. Serious and ideal for pairing with Thai or Vietnamese.
Showing persistent fine bead in the glass, this one offers inviting scents of white flowers with citrus and toasty brioche aromas. Clean lemon citrus flavour leads off on the palate, with green apple notes, good weight, refreshing but unaggressive acidity and a lick of mineral. A worthy competitor to non-vintage Champagne.
Impressive crémant, among the best I've tasted from the Jura, where crémant makes up nearly one third of wines. The numbers are similar with this biodynamic Tissot (one of many Tissots), with fizz comprising approximately one quarter of their production. This focused Extra Brut is half chardonnay with 40% Pinot Noir and the remainder split between Poulsard and Trousseau, with 18 months spent on the lees and no dosage at bottling (and very little sulfur). Meringue, toast, lemon brioche on the lifted palate, tight and nervy with green apple cut and buzzy acidity, but with a depth of crushed stone and vanilla bean meringue dust that is alluring. The finish is alive, humming and vibrant. Fantastic value for an exciting wine.
A very flavourful bubbly. Pale straw in colour; minerally, citrus and apple bouquet; medium-bodied, dry, apple flavour; well-balanced with good length.
Frisky and fruity, with cranberry and raspberry tinged with thistles, roses, pink grapefruit and grippy toast. This is 100% trepat from the Alt Penedès region of Sant Sadurní d'Anoia, disgorged July 2017 (on the back label, as are all this winery's disgorgement dates). Dry, crisp, lightly fruity and lively but serious, this is a refreshingly distinct rosado cava to seek out on our shelves.