web bond
Assemblage: 70% Pinot Noir, 30% Chardonnay Terroir: Verzenay Grand Cru Bottling Date: April 2, 2014 Disgorgement Date: January 29, 2019 Dosage: 1.6 G/L
Assemblage: 70% Pinot Noir, 30% Chardonnay Terroir: Verzenay Grand Cru Bottling Date: April 2, 2014 Disgorgement Date: January 29, 2019 Dosage: 1.6 G/L
9.1web bond
2012 Vintage; July 2013 bottling; April 2017 disgorgement.
2012 Vintage; July 2013 bottling; April 2017 disgorgement.
9.1web bond
2 April 2014 bottling(2013 vintage) 28 January 2019 disgorgement
2 April 2014 bottling(2013 vintage) 28 January 2019 disgorgement
9.0web bond
2 April 2014 bottling(2013 vintage) 28 January 2019 disgorgement
2 April 2014 bottling(2013 vintage) 28 January 2019 disgorgement
9.0Connor Smith
The 17th century saw an explosion of beverage options in Europe. Spirits were coming into their own, flavoring with hops was finally the standard for beer, and chocolate, coffee, and tea began flowing from overseas. Wine was no longer the only kid on the block, and had to offer something new to stay on top. Sparkles in wine due to second fermentations were nothing new, but it was the leap in English glassmaking technology in the 1620s with coal-firing that allowed them to be harnessed. No longer would there be constant risk of bottles exploding from pressure, and bubbles came ever more into vogue - much to the chagrin of the great advocates of still blanc de noirs Champagne, Dom Perignon and the Marquis de Saint-Evremond. But there was no holding back the tide, and by the end of the century sparkling Champagne was the drink of choice for high courts across Europe. (This is adapted from notes for Le Dû’s Wines ‘History of Wine 1453AD-Present’ seminar, where this wine was poured.)
The 17th century saw an explosion of beverage options in Europe. Spirits were coming into their own, flavoring with hops was finally the standard for beer, and chocolate, coffee, and tea began flowing from overseas. Wine was no longer the only kid on the block, and had to offer something new to stay on top. Sparkles in wine due to second fermentations were nothing new, but it was the leap in English glassmaking technology in the 1620s with coal-firing that allowed them to be harnessed. No longer would there be constant risk of bottles exploding from pressure, and bubbles came ever more into vogue - much to the chagrin of the great advocates of still blanc de noirs Champagne, Dom Perignon and the Marquis de Saint-Evremond. But there was no holding back the tide, and by the end of the century sparkling Champagne was the drink of choice for high courts across Europe. (This is adapted from notes for Le Dû’s Wines ‘History of Wine 1453AD-Present’ seminar, where this wine was poured.)
9.4web bond
Verzenay Grand Cru
Verzenay Grand Cru
9.0Tracy Hall
70% Pinot Noir, 30% Chardonnay. Flavors are lemon curd, pineapple and French toast. Very short (up front only) and fat on the finish. Disgorged June 27, 2016 dosage 4.8 g. SS
70% Pinot Noir, 30% Chardonnay. Flavors are lemon curd, pineapple and French toast. Very short (up front only) and fat on the finish. Disgorged June 27, 2016 dosage 4.8 g. SS
9.0Andrew S
Citrus tones lead the way. A fine bead. Hints of other tropical fruit behind. Toast and nice cut.
Citrus tones lead the way. A fine bead. Hints of other tropical fruit behind. Toast and nice cut.
9.1Dick Schinkel
75% Pinot noir, 25% Chardonnay Verzenay Grand Cru Triage: 1 September 2015 Dégorgement: 17 February 2021 Dosage: 1,6 g/L
75% Pinot noir, 25% Chardonnay Verzenay Grand Cru Triage: 1 September 2015 Dégorgement: 17 February 2021 Dosage: 1,6 g/L
9.1Taavi Davies
Lovely pale green-gold colour; very fine bubbles; green apples and honey on the nose; crisp and oh so very dry; Granny Smith finish
Lovely pale green-gold colour; very fine bubbles; green apples and honey on the nose; crisp and oh so very dry; Granny Smith finish
9.1Location
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WARNING: DRINKING DISTILLED SPIRITS, BEER, COOLERS, WINE AND OTHER ALCOHOLIC BEVERAGES MAY INCREASE CANCER RISK, AND, DURING PREGNANCY, CAN CAUSE BIRTH DEFECTS.