Gaudrelle Cremant de Loire Sparkling Brut NV
| Country: | France |
| Region: | Loire |
| Grape Types: | Chardonnay Chenin Blanc |
| Winery: | Monmousseau (Alexandre) |
| Organic: | Yes |
Rubus Brut Blanc de Blanc NV is made from 1/3 Ugni Blanc, 1/3 Airen, 1/3 Muscat .
The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.
Elegant pale yellow color with fine bubbles. Floral and fruity on the nose, with aromas of fresh butter and cake. On the palate, the wine is crisp and harmonious - a delightful sparkling wine.
Machine harvest. The base wine is fermented at a low temperature. The second fermentation takes place at 14°C for 2 weeks, followed by dosing.
Trouillard Blanc de Noir Extra Brut NV is made from 90% Pinot Noir and 10% Pinot Meunier.
Aged "sur lattes" for 2 years
Color: Golden, fine bubbles.
Nose: Deep, vinous with red berries notes
Mouth: Ample. Sugar dosage gives it wilderness. You will be seduced by its stout, its structure and its vinosity. You will be invaded by a sensation of freshness.
This sparkling wine is only vinified with white juice of black grapes hence its name "Blanc de Noirs", which litterally translate to "White from Black". The exact varietal breakdown is 90% Pinot Noir and 10% Pinot Meunier.
It is aged sur lattes, in the bottle, on the lees for 24 months minimum.
Its low sugar dosage makes it an extra dry.
Its full bodied and power features designate it to go with sweetbread, giblet, “bouchée à la reine” and whites meats
Review:
"A blend of grapes from the Aube and the Marne Valley, this ripe wine shows the structure of Pinot Noir. The fruit's richness balances the low dosage to give an almost bone-dry wine that is full, fruity and that could age further in bottle. - ROGER VOSS"
- Wine Enthusiast (December 2019), 91 pts
"Light yellow-bronze hue. Showing toasty lees aromas and a bright, energetic attack, the Blanc de Noirs Extra Brut offers good balance and complexity in a Champagne meant to be consumed with food. Ripe orchard fruit and brioche like flavors show on a plump, rich palate and persist on the finish. 100% Pinot Noir from the Marne and the Aube aged on the lees for 2+ years; 3-4 g/L RS"
- I-WineReview (Champagne: Diversity and Change, January 2020), 91 pts
Chavy-Chouet Cremant de Bourgogne is made from 7 year old Chardonnay grapes in Puligny-Montrachet.
18 months in barrels and on laths
It is a pure and elegant wine with balanced structure and a very low dosage. Intense aromas of citrus fruits, apple, apricot and white peaches, fine bubbles. Apple and Asian pear flavors, a round mouthfeel and a clean finish.
Pairs well with Cassoulet, Ceviche, Crab Soufflé.
Review:
"Pale yellow. Shows aromas of cooked apple with citrus notes. Clean and crisp on the attack, it’s full in the mouth with good freshness and effervescence on a refined, mineral driven palate. Dry but long on the finish with lingering hints of apple and oyster shells. Made from 7 year old Chardonnay grapes grown in Puligny-Montrachet and aged 18 months in barrel. This family winery is now in its 7 generation."
- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 91 pts
Rebuli Prosecco Superiore Valdobbiadene Brut Zerogrammi NV is made from 100% Glera (Known as Prosecco)
Color: Straw yellow with greenish reflections. Compact and durable foam, fine perlage.
Nose: very intense creating the scents of flower, light notes of peach, pear, almond blossom, tarragon and mineral notes.
Taste: dry, smooth and rich in the mouth. Its floral taste recalls acacia flowers. Aromatic and balanced finish
Production Area: Valdobbiadene, Vittorio Veneto
Soil: calcareous, clayey
Grapes: Glera (known as Prosecco) 100%
Harvest: Manual, with selection of the grapes.
Winemaking: destemming of grapes and cooling to 15°C. Soft pressing of the grapes with membrane presses, settling of must, fermentation and controlled temperature (18°C)
Fermentation: italian method with controlled temperature (14-15°C) performed with selected yeats. cold stabilization (4°C) and microfiltration before isobaric bottling. Cycle time about 60 days.
Acidity 6 g / l
PH 3.20
Pressure 5.8 atm
Excellent as an aperitif. It goes well with seafood as well.
The House of Trouillard has incredible holdings on the Côtes de Blancs. The vineyard's rating average 94-95, just one of the reasons the Blanc de Blancs has such incredible raciness and elegance. It is a Cuvée of eleven different Crus in the Reims Mountain, the Côtes de Blancs and the Sézannaise region and is the specialty of the house.
Trouillard Blanc de Blancs Brut NV is made of 100% Chardonnay with a green-gold color, characteristic of Chardonnay, and with fine persistent bubbles. This wine has an aroma that jumps out of the glass and is very inviting. On the nose there are seductive scents of warm almond croissant and honey, lightened by some floral notes. Crisp and refreshing in the mouth and lively with a very refined fruitiness and a touch of smokiness typical of wines from the Côtes des Blancs. The elegance and subtlety of the Chardonnay are to be especially appreciated as an aperitif, and nicely accompanies shellfish and fish.
It has become the favorite of those who know Champagne Trouillard.
Reviews:
"A blend of grapes from the Aube and the Marne Valley, this ripe wine shows the structure of Pinot Noir. The fruit's richness balances the low dosage to give an almost bone-dry wine that is full, fruity and that could age further in bottle. - ROGER VOSS"
- Wine Enthusiast (December 2019), 91 pts
"Aromatic, offering ripe fruit and yeast notes, this is backed by firm acidity, with a lively bead and flavors of Golden Delicious apple, white peach, ginger and whole-grain toast. Drink now through 2018. 2,500 cases made. –AN"
Wine Spectator (Web Only 2013), 90 pts
- Chardonnay du Monde 2012, SILVER MEDAL
This all Chardonnay Champagne is sourced from eleven different crus. It offers a fragrant bouquet of orchard fruit with hints of toasted grain and lemon zest. On the palate, there’s good textural richness and attractive apple and pear complemented by a smoky mineral note. But what we like most about this Blanc de Blancs is its outstanding sense of freshness. 100% Chardonnay aged 2+ years on the lees; 7-8 g/L RS" - - I-WineReview (Champagne: Diversity and Change, January 2020), 91 pts
Wolfberger Cremant d Alsace Brut NV is made with 90 % Pinot Blanc, 10% Pinot Auxerrois.
The production of sparkling wine was already known in Alsace in the early 1900's. The Appellation d’Origine Contrôlée (A.O.C.) Crémant d’Alsace began with an official decree in August 1976.
Pale golden color. Fine, persistent bubbles. Floral nose with a hint of spiciness, gentle fruitiness (peach, apricot), and lovely balance. Fruity and lively in the palate, it has a clean and crisp finish. This wine will suit any special occasion.
Review:
""Straw color. Bright, fruity, creamy aromas of green apple pastry, peaches in cream, and lemon chiffon with a supple, tangy, finely carbonated, dry-yet-fruity medium body and an effortless, amusing, medium-long white nuts, lime-pineapple sorbet, and minerals finish with no oak. A refreshing, tangy sparkling wine that will shine at the table."
-Beverage Testing Institute, 94 pts (Exceptional)
Made from 50% chenin blanc and 50% chardonnay
It is an interesting experience as a sparkling wine for people who want to have a fine and elegant wine comparable to Champagne for a very good price.
This methode traditionnelle sparkling wine is aged for minimum 18-24 months in cave before disgorging. The dosage is 12 g/l residual sugar and the wine is aged for minimum 3 months after disgorging .
The Alexandre Monmousseau Estate
Chateau Gaudrelle is owned by fifth generation winemaker Alexandre Monmousseau. Alexandre's father, Armand Monmousseau, is the former head of his family's sparkling wine firm in Montrichard. Alexandre, intense and confident, received his schooling in Beaune and is one of the leaders of the Sec-Tendre (soft-dry) movement that includes producers like Huet and Champalou..
Monmousseau also produces Kysela's famous Vouvray, Clos le Vigneau.
The AOC of Vouvray covers 9 villages:
• Vouvray
• Vernou sur Brenne
• Noizay
• Chançay
• Reugny
• Parçay
• Meslay
• Rochecorbon
• Tours-Sainte Radegonde, which is the birth place of the vineyard (end of the 4th century).
"It is amazing how good a value Vouvray has remained despite the fact that it is such a popular wine from Loire. The appellation was founded in 1936 and covers nine villages in the region. You can find sparkling wines at this estate – sec (dry) or demi-sec (basically off-dry, although for most consumers these would be considered dry) – as well as their sweet wines, which vary considerably in their degrees of sweetness and are referred to as moelleux. All four of the following cuvees performed brilliantly in my tasting." - Robert Parker's Wine Advocate (June 2012)
The Alexandre Monmousseau Vineyard
Today the Monmousseau family farms 14 hectares (34.6 acres) of land: 6 hectares for Clos le Vigneau, 8 hectares for Château Gaudrelle. Clos Le Vigneau is a single vineyard from an area known as “les Gues d'Amant” or “Lover’s Gap”. Most of the vines were planted in 1929. The soil is a mixture of argilo-calcaire, silex and gravel. Alexandre Monmousseau believes in low yields for concentration and flavor. The grapes are hand harvested. Pressing is long and slow, fermentation is in stainless steel with two rackings and a light filtration before bottling.
Michel Rolland, Pomerol vintner and consultant to many of the world's top wineries, teamed with Washington State wine visionary Allen Shoup to produce this limited release wine.
With its intense color and inviting aromas of dark berries, licorice, baking spice and a hint of smoke, the Pedestal is a bold wine that leaves a lasting impression. Dark fruit flavors integrated with sweetness from the barrel and richness from the tannins come together seamlessly, lingering across a structured mid-palate and lengthy finish.
Winemaking: Hand-harvested grapes were double-sorted to remove green material that might impart harsh tannins, then most of the lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 55L upright French wood tanks. This, combined with gentle pump-overs throughout fermentation, enhanced the wine’s color, texture and mouthfeel. The finished wine was aged 22 months in 85% new French oak barrels.
Review:
"The 2015 Pedestal Merlot from Long Shadows is a blend of 75% Merlot, 15% Cabernet Sauvignon, and 10% Petit Verdot aged 22 months in 85% new French oak barrels. Crème de cassis, wood smoke, scorched earth, and graphite characteristics all emerge from this rich, full-bodied, voluptuous beauty that has more mid-palate depth and richness than any other Merlot made in the state. With ample tannin, it will benefit from a year or three and keep for 15. It's a gorgeous wine."
- Jeb Dunnuck (April 2018), 96 pts
Number 83 in Wine Enthusiast Top 100 Wines of 2018
Mordoree Tavel Rose Reine des Bois is made from 60% Grenache, 15% Clairette, 10% Syrah, 10% Cinsault, 5% Bourboulenc.
Nose: Steady rose, brilliant and cristal clear.
Aromas : very complex : from flowers, white fruits and red fruits (strawberries, pomegranate, rapsberry). Slightly mentho-lated
Palate : fresh, classy, elegant, very long.
Aging capacity : 8 to 10 years.
This wine comes from a parcel planted on a pebbled soil covered with stones, whose geology is typical of the grands crus from the Rhone Valley (a base made of marine molasse from the Miocene period covered with an alpine diluvium from the Villafranchian period). 100 % destemming, cold maceration during 48 h., pneumatic pressing, fermentation at 18° C.
To pair with: roasted and or spicy chicken, duck, goose, fish soup, white meat, seafood and a lot of fishes (tuna, John Dorry, red mulet, etc...).Quite all Asian cuisine. Dishes with garlic, dishes with tomatoes.
Review:
"Medium pink rose. Made from 40 year old vines cultivated biodynamically, this is classic Tavel with alluring scents of red cherry skin and ripe, sun-drenched raspberry. A crisp attack introduces the medium weight palate with lovely, fresh dark red plum and berries complemented by spice and savory notes. Finishes very long. A blend of 60% Grenache, 10% Cinsuat, 10% Syrah, 10% Mourvedre, 5% Clairette, and 5% Bourboulenc. Consistently one of our favorite Tavels.”
- International Wine Review (May 2019), 91 pts
"The flagship rosé is the 2018 Tavel Cuvée De La Reine Des Bois. Which has a classic Tavel deep ruby color as well as a juicy nose of candied cherries, strawberries, exotic flowers, and spice. A full-bodied, deep, rich, layered rosé, it has a beautiful texture, no hard edges, the classic power and richness of Tavel, and a clean, crisp finish. This is a food rosé all the way and a brilliant effort."- - Jeb Dunnuck (August 16th 2019), 91 pts
"Always one of Tavel's best bottlings, Mordorée's 2018 Tavel La Reine des Bois is a bit less ripe and impressive than previous vintages, but it's still excellent. Hints of crushed stone accent red currant and grapefruit aromas, while the medium to full-bodied palate is smooth, silky and intense, finishing on a peppery note. - Joe Czerwinski" - Robert Parker's Wine Advocate (Issue #245, October 2019), 91 pts
Dark ruby color. Aromas of cherry, currant, vanilla bean and hint of tar. Full-bodied, with flavors of cherries, cocoa powder and oak. A touch of sweetness on entry with a little bit of air with soft tannins that are starting to integrate well.
The latest step in the project is Vinsacro (formerly Valsacro) Dioro. The earlier Valsacros were made from a field selection of the older vineyards. Now, thanks to the new facility Amador has been able to build an upmarket version of Vinsacro (formerly Valsacro) with a four-stage selection process that includes an initial field selection of the fruit followed by a second table selection as the grapes come into the winery. After fermentation wine from selected tanks is transferred to new French oak barrels for 12-14 months of barrel age. Finally, the best barrels are set aside for Dioro and the remainder used to "upgrade" the normal Vinsacro.
Vinsacro Dioro is a blend of grapes from 100+ year old "vidau" vineyards where many varieties were planted together in the same plot.
Today the grapes are harvested and vinified separately. The final blend depends on the vintage but typically it's Tempranillo (50%), Garnacha (20%) and remaining 30% is a mix of mainly Graciano (10%) & Mazuelo (10%) with a little of Monastrell (5%) & Bobal (5%).
Review:
"The top of the range is the 2015 Vinsacro Dioro, a wine that is only produced in excellent vintages. It's a blend of 40% Vidau (the old field blend) plus 45% Tempranillo and 15% Mazuelo, from a slope in the south of the Monte Yerga called Cuesta la Reina, from a big, 120-hectare plot that has been with the Escudero family for generations. It fermented with indigenous yeasts in stainless steel with a long maceration. It matured in new French (70%) and American oak barrels for 18 months. It's still very young and a little shy, with a reticent nose where the lactic and spicy aromas are intermixed with earthy and dark fruit aromas. The palate is full-bodied but perfectly balanced, compact, powerful and serious, with abundant tannins, extract and clout. This should develop nicely in bottle, given its stuffing and balance. An excellent, modern version of a classical Rioja. 20,000 bottles were filled in June 2017. - Luis Gutierrez"
- Robert Parker's Wine Advocate (Issue #235, February 2018), 92 pts
"(sourced from a 100+ year old plot of mixed varieties; aged in new and used French oak barrels for 14 months) Deep, bright-rimmed ruby. Ripe black and blue fruits on the expansive, spice- and smoke-accented nose, along with suggestions of vanilla, candied flowers and cola. The oak qualities recede quickly on the palate, which displays sappy, deeply concentrated boysenberry, black raspberry and spicecake flavors that show a suave blend of richness and energy. Supple tannins build steadily on the penetrating finish, which leaves cherry-cola and baking spice notes behind. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2019), 93 pts
"I loved the 2015 Vinsacro Dioro Rioja, and this beauty is 50% Tempranillo, 20% Grenache, 10% each of Mazuelo and Graciano, and the balance Mourvèdre and Bobal, all of which spent 12-14 months in French oak. It boasts a deep ruby/purple color as well as smoking good notes of black currants, dried herbs, licorice, and background oak. Medium to full-bodied, seamless, and layered on the palate, with terrific fruit and impeccable balance, I suspect it will shine for over a decade."
- Jeb Dunnuck (March 2019), 93 pts
Ilaria Accordini Ripasso is made from 60% Corvina, 20% Rondinella, 20% Corvinoni
Intense red color with garnet hints. Almond and fresh walnut aromas. Full-bodied with a good structure.
This is an excellent red wine with a supple body. The techniques used to produce this wine is typical from the area.
Late harvest style Corvina aged on Amarone lees. The must of Amarone remains in the vat and instead of being pressed, it is topped up with high quality Valpolicella before being left to referment for about 10-15 days.
Pairs well with roasted meats.
Review:
"Quite a subtle nose here for a Valpolicella Ripasso with fresh berries, earth, spices and citrus all vying to be noticed on the nose. The bright acidity channels flowery notes of dried rose petals through a needle of acidity and a medium-chewy furrow of tannins. Drink now."
- James Suckling (November 2019), 91 pts
The Wine is made from 40% Arinto, 30% Loureiro, 20% Trajadura and 10% Azal. The grapes are pressed at low pressures. The must is then clarified and fermented at controlled temperatures with selected yeasts. Before bottling, the wine is filtered and cold stabilized.
The grapes are carefully selected from the best vineyards of the Vinho Verde region - the most extensive in Portugal.
Praia, which means "beach" in Portuguese, is a smooth and fresh wine with delicate and lovely fruity flavors. Slightly spritzy, it is well balanced and very refreshing.
The wine is ideal as an aperitif or throughout a meal, especially with fish, seafood, white meat and salads. Due to it freshness, it is particularly pleasant in a relaxed and informal ambiance.
The region is typical for its unique wines that are fresh and light, combined with a very well balanced acidity. These characteristics result from the region's unique soil and climate, with a strong Atlantic influence that you will identify when you taste it.
"Full of fruit, a lasting peach flavor targeted with laser like acidity through the finish. It has the bite of salty ocean air and a lot of zing. For langoustines."
What: a range of top-notch Vinho Verde and Douro wines at prices that encourage overindulgence.
Standout: Made from the Guedes family's best selection of fruit, is filled with peach fruit and saline acidity.
From Penafiel, northeast of Porto, in the hills of Vinho Verde.
- Wine & Spirits, June 09 - VALUE BRAND
92 pts - TOP 100 VALUES OF THE YEAR
"It's rare to find a vinho verde – the famously light and refreshing "green" white wine of Portugal – that isn't delightful, but this is one of the best of the breed. And there's no better time to quaff these wines than in the spring and summer. This version is lightly effervescent, with a lively acidity that wakes up the palate. It combines lime and peach flavors with a whiff of sea breeze. Somehow it manages to be both ethereal and penetrating. The ultimate picnic wine? Perhaps. It begs to be drunk outdoors."
- The Baltimore Sun (April 23rd 2012)
Wolfberger Cremant d Alsace Brut NV is made with 90 % Pinot Blanc, 10% Pinot Auxerrois.
The production of sparkling wine was already known in Alsace in the early 1900's. The Appellation d’Origine Contrôlée (A.O.C.) Crémant d’Alsace began with an official decree in August 1976.
Pale golden color. Fine, persistent bubbles. Floral nose with a hint of spiciness, gentle fruitiness (peach, apricot), and lovely balance. Fruity and lively in the palate, it has a clean and crisp finish. This wine will suit any special occasion.
Review:
""Straw color. Bright, fruity, creamy aromas of green apple pastry, peaches in cream, and lemon chiffon with a supple, tangy, finely carbonated, dry-yet-fruity medium body and an effortless, amusing, medium-long white nuts, lime-pineapple sorbet, and minerals finish with no oak. A refreshing, tangy sparkling wine that will shine at the table."
-Beverage Testing Institute, 94 pts (Exceptional)
- back
Bright and light golden-yellow in color. Exotic and sweet vanilla bean aromatics backed by pear and kiwi with a slight orange peel. The palate resonates with texture and depth as stone minerality and cream brioche to match. Flavors of roasted plantains, gravenstein apple, and lemon zest frame the wine for a long yet soft finish.
Planted in the early 90’s, this is the coolest vineyard site in the Russian River Valley, located at Lee Martinelli Sr.’s home ranch in Forestville, CA. After riding around with Lee in his pick-up truck when we visited his Woolsey Road, Zio Tony, and River Road Vineyards, he decided to take me to this gem. He kept this particular vineyard in his back pocket until we hit it off. We did, and I think you’ll enjoy the ride as well.
Review:
Elusively crisp and inviting on the nose, this is a thickly intriguing wine, floral in orange blossom and fresh apple. Structured and lengthy, it retains a tangy acidity and structured finish, the grapes sourced from a dry-farmed vineyard. - Wine Enthusiast 92 Points
Sunset Hills Viognier is made from 100 percent Viognier.
Tropical notes of pineapple and apricot on the nose. Crisp lemon lime, pear, and white flower wash over the palate.
