Shay A

A few fun 4th Friday wines from tonight. I snagged a few of these after the Billecart Salmon dinner a few months ago and have slowly checked in on them. In profile, this is more opulent and rich compared to Billecart’s traditionally more lean style. I’d compare this to Bollinger’s Special Cuvee with a touch more caramel. Aromatically, it’s yeasty and bold with buttered English breakfast biscuits, lemon confit, powdered lemon bar and roasted almonds. On the palate, it’s sporting chalky limestone, caramel dipped apple and Mexican vanilla with a hint of marzipan. The mousse here is very fizzy, almost creamy. If you enjoy Billecart’s style but wish for a tad more body/richness to it, this is for you.

David T

Independent Sommelier/Wine Educator

For me, this is food champagne. It needs food & excels with the right food. Tonight, it was fantastic with brined turkey and well seasoned stuffing. Crazy good food pairing. Thanksgiving part II.

Jake Coursen

Really nice with oysters with peanut sauce

Carl Fischer

Having spent time in oak barrels I expected the oak to be obvious but it was more in texture than in flavor. Creamy and tart, flavors of lemon, green apple, pie dough dominate with quite strong acidity and a long finish.