Wine: Sparkling
Results
Dibon Cava Brut Reserve
Light gold with plenty of bubbles, this wine has aromas of apples and pears with pleasant floral notes. Crisp and light-bodied on the palate, stone fruit flavors are accompanied by a mild minerality and balanced acidity. A delicious sparkler for a great price! Winemaking Details: Natural Yeast Fermentation,
Gruet Blanc de Noir 375 ml
The Gruet family are originally from the Champagne region in France but this is their US (New Mexico!) venture. Shows lemon and lime tang, with a touch of creaminess. Crisp, dry and one of the best American sparkling wines. It gets a party starting off right.
Venturini-Baldini Lambrusco
Check out the crushed purple hue and pretty pink froth on this dry fizzy red. Venturini-Baldini owns up to being an artisan Lambrusco with powdery tannins, bright acidity and some vibrant brambly character. It hits all the right buttons, opposed to the mass-produced, icky sweet stuff we used to see on the US market. They also produce balsamic vinegar, walnuts, honey and grappa: the stuff of life. Winemaking Details: Wild Yeast Fermentation, Low SO2 Added
Tiamo Prosecco
Situated at the foot of the Venetos Pre-Alps, North of Venice, this is a co-op of small farmers working together, farming organically since 1953. The average age of the vines are between 15 and 25 years.This is a typical dry prosecco. Crisp and dry, a little ripe fruit and a super refreshing finish.
German Gilabert Cava Rosat
Rabble-rousing wine importer, Jose Pastor, has set out to bring honest, minimally messed with Spanish wines into the US. This here is his private label sparkling wine. It's a bone dry, traditional-style cava...and it’s pink! Made from the local indigenous Trepat grape, in the champagne method, no dosage was added, hence it is clean and crisp with pure red fruit character.
Gruet Blanc de Noir
The Gruet family are originally from the Champagne region in France but this is their US (New Mexico!) venture. Shows lemon and lime tang, with a touch of creaminess. Crisp, dry and one of the best American sparkling wines. It gets a party starting off right.
Chidaine Brut Méthode Traditionnelle
Aromas of orchard fruits, honey and beeswax. A touch of marzipan adds depth to the dry, crisp finish. A fantastic sparkling made from well-ripened grapes to avoid dosage. Admire its gorgeous and long-lasting beads while you sip. While it's lovely on its own, this one can take you through from appetizers to entrees!
Domaine de Montbourgeau Cremant du Jura
Dom de Montbourgeau are based in the small AOC village of L’Etoile where a 360 degree turn at the property’s high elevation vineyards reveals the five surrounding mountains from where this AOC gets its name. The Cremant is vibrant with a nice, light texture and brisk acidity. An extremely enjoyable wine which goes with a wide variety of foods, and stands well on it's own too. Grab it while it's here because the demand is far greater than the supply, and we don't expect to be able to get more until next October!
Sebastien Brunet Vouvray Petillant
Brunet focuses on one thing only: Chenin Blanc. He owns 15 hectares in the village of Vouvray. Silex, limestone and tuffeau soils give this wine its astute minerality. This wine is kept on the less for two years before disgorging. It offers flint, honey and is a little oxidized. Complex yet refreshing. Winemaking Details: Spontaneous Yeast Fermentation, Low SO2 Added
Chartogne-Taillet Cuvee St Anne Brut
Alexandre Chartogne tends to old vines in the small and little known village of Merfy in the Champagne region. He works organically and employs some biodynamic agriculture. Really good balance of the grower champagne mineral notes and the creaminess and full mouth feel of a 'conventional' champagne.