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Champagne Menu for 12/8/17

Purchase your tickets online here.

Champagne Mumm
Blanc de Blancs, 100 % Chardonnay, Cramant Grand Cru, $99.99/b

  • James Suckling 94 points
    Super fresh and chalky, this has a wealth of white almond, white flowers and pithy grapefruit plus lemon citrus fruits. The palate has a pristine heart of lime and lemon citrus fruit flavors. Supple and fleshy, it is pared back to reveal a very focused core of purity and length. Stunning wine.
  • Wine Enthusiast 93 points
    From the grand cru village of Cramant, this 100% Chardonnay is Mumm’s signature Champagne. This latest bottling is tight, taut and beautifully textured. Crisp apples, squeezed lemon and layers of acidity give a wine that is delicate, dry and well balanced. Aged for six years before disgorgement, the wine is ready to drink.
  • Wine Spectator 92 points
    Lightly toasty up front, this is mouthwatering and expressive, with a fine, creamy bead and flavors of lemon pâte de fruit, glazed apricot, graphite and smoke. The rich finish offers hints of toasted almond, candied kumquat and fleur de sel.

Champagne Pehu Simonet 2011
Fins Lieux Les Perthois, 100% Pinot Noir, Verzenay Grand Cru, 4 Years on lees, $99.99/b, WA 92 pts, certified organic

  • This is a single-parcel Mailly Grand Cru—rare enough in the Champagne world—and the first plot David farmed organically. He disgorged a bottle for us—the wine will be offered late summer—and the maiden vintage is—ulp—2011. And yet! This bottle is good. Lots of chalk and really salty; oak is a player but not the loudest guy in the glass. Mailly seems like a somewhat more herbal Verzy; this site is on the border to Verzenay. The wine has a curious florality, like osmanthus, and its overall impact is plums, herbs and stones. —Terry Theise





Champagne Jean Lallement 2010
80% Pinot Noir 20% Chardonnay 2010, Verzenay Grand Cru, 5 Years on lees, $99.99/b, practicing organic

  • This smells like a perfume you’d apply to a Bengal tiger. It’s the best 2010 I’ve tasted anywhere. The ‘10s at the sharpest tip of the iceberg can recall 2004, but there are fewer of them and they’re rather less lavish than the best ‘04s. This has a fetching yet also “important” aroma, fluidly spicy and utter Verzenay; the palate is both linear and aerial yet with a clotted-cream concentration, leading into a superbly animal-smoky finish. Pheasant stock, parsnips, beeswax, Ceylon tea, Timut pepper, black salt on a beef-tallow sautee of morels… OK, babbling, yes. But … this is some wine. Disg. 7/2016, and 80-20 PN-CH.





Champagne Bereche Vallee 
100% Pinot Meunier, 1er Cru Extra Brut, 5 Years on lees, $105.99/b, practicing organic

  • Emotive, expressive, unique, this pure Meunier Champagne is a huge challenge one year to the next. It requires a high precision in aging and in choosing the best harvest date. We opted for aging in large oak barrels for a better restitution of Meunier’s identity. 2011 has an exceptional maturity because the Meuniers fully enjoyed a harvest at the end of August. A gourmet wine to enjoy with pork products.






Champagne Godme 2006
Les Champs Saint Martin, 100% Pinot Noir, 6 Years on lees, Verzenay Grand Cru, $139.99/b, Vinous 93 pts, certified biodynamic

  • This 100% Pinot Noir single vineyard Champagne from Les Champs St-Martin is from vines nearly 30 years old, located in a chalky parcel near the base of the slope in Verzenay. It’s vinified entirely in barrels and aged for 6 years on the yeasts. Was disgorged in September 2014 and given a very dry dosage of 3 grams per liter.





Benoit Marguet & Hervé Jestin: Grape growers David Léclapart, Benoit Lahaye, Vincent Laval Collaboration: 2007 vintage (second vintage of this project)
Sapience, 50% Chardonnay, 25% Pinot Noir, 25% Pinot Meunier, 1er Cru Extra Brut, 6 Years on lees, $249.99/b, certified organic/practicing biodynamic

  • Sapience, which, incidentally, means wisdom in Latin, is launched as the first biodynamic prestige campaign. It is based on cooperation between Benoit Marguet and Hervé Jestin (former cellar master of Duval-Leroy for many years with the corresponding service at Leclerc-Briant) and, in particular, some of Champagne’s premier biodynamic growers who contribute the grapes. The Champagne is made from Chardonnay from David Léclapart, Pinot Noir from Benoit Lahaye and Pinot Meunier from Vincent Laval (Georges Laval)! The grapes come from old farms and the wine gets its first fermentation and is also stored for two years before bottling. After that, it will be on its yeast precipitation for about five years. No or very low dose (between zero and 3 g / l). This is the second vintage of this champagne.
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Sunday Wine Tasting

Hello, Friends,

Happy December! On Sunday, December 10th, we are hosting our holiday wine and food tasting, featuring wines from the Margaret River in Australia. Entry is free and guests bring a dish to share. RSVP absolutely required. Here’s the link to RSVP: Tickets.

Featured wines:

Champagne Besserat de Bellefon Cuvee des Moines Brut 2006

Brilliant straw color with copper highlights. The aromatic palette reveals fragrances such as honeysuckle, acacia, dried flower notes, white peach, and Mirabelle plum. As the wine opens up, hazelnut and praline notes appear. Definite fresh fruit notes of apricot, pineapple, and bush peach. A long and assertive finish, boding well for this elegant and distinguished wine.

Champagne Besserat de Bellefon Brut NV

  • 91 points Wine Spectator

Smoke, pastry cream and toast notes enrich the crème de cassis and golden currant flavors in this creamy Champagne, framed by sleek, citrusy acidity. Lingering finish. Disgorged September 2016. Drink now through 2021. 750 cases made.

Howard Park, Margaret River Sauvignon Blanc Sémillon Miamup (2016)

  • 95  points James Halliday Australian Wine Companion

This has some ripe fresh tropical fruit notes that are balanced by a fine thread of acidity that runs throughout a wine that is simultaneously vibrant, fresh, textured and long.

Cape Mentelle, Margaret River Sauvignon Blanc Sémillon (2016)

Varietal sauvignon notes revolving around cassis buds, juniper berries and cracked black pepper. The nose then opens to complex fruit ranging from zesty white grapefruit to hints of lychees, lifted by ethereal oral notes of jasmine and passionflower. The attack is juicy clean, slightly saline, on notes of passionfruit and citrus. The fresh pithy acidity and mineral character, reminiscent of fine absinthe, fresh ginger and gentian bitters give the wine a lot of vinosity and masculine personality, well balanced by the honey notes and creamy texture of the Semillon and showing exceptional length.

Vinaceous, Margaret River Chardonnay Shakré (2015)

The 2015 Shakre provides all the brightness and freshness of a casual uncomplicated accompaniment to any meal while also having sufficient complexity of structure and texture to be a ‘stand alone’ wine of merit.

Vinaceous, Right Reverend V Margaret River Chardonnay (2015)

The 2016 Reverend V Chardonnay is sourced from a vineyard in Margaret River – chosen for its cooler micro-climate presenting purity and linear acid profile. Brilliant in colour, this wine displays white peach and citrus on the bouquet and a touch of toasty oak. On the palate, these nuances intensify and manifest themselves. While the wine has spent eleven months in French oak barriques, the oak is beautifully crafted and integrated, with no other techniques used to pollute the purity of the variety. This wine shows best with brasserie roast chicken or international cheeses, and will will cellar for four to five years.

Franklin Tate Estates, Margaret River Chardonnay (2014)

The fruit for this wine was harvested from low yielding chardonnay vines. The fruit was harvested in the cool early hours of the morning and transported directly to the winery for processing. Following settling the juice was transferred to French oak barriques for ferment using specially selected strains of yeast for Chardonnay. The wine spent 10 months in oak on lees with regular battonage to add to the complexity and mouth feel of the wine. A portion of the wine was in new French oak barriques and approximately half of the wine underwent malolactic fermentation. The best barrels were selected to produce this small run of premium Margaret River Chardonnay.

Robert Oatley, Margaret River Chardonnay Finisterre (2016)

Succulent melon, peach and nectarine flavors are bright and expressive, set on a juicy frame and persisting on the long finish. Drink now. 4,750 cases made.

  • 91 points James Halliday

Miamup is Howard Park’s entry point wine, but it definitely delivers a truck load of flavour spanning the three bridges of varietal fruit oak and friendly, albeit typical, tannins.

Vinaceous, Margaret River Cabernet Sauvignon Right Reverend V Patientia (2014)

The 2014 Reverend V Cabernet Sauvignon demonstrates how a cooler sub-climate can produce outstanding fruit. Deep and brooding purple in colour, this Cabernet exhibits all the regional characters of Mount Barker, crunchy cassis perfume and cedar notes follow onto the palate of rich ripe berries. Generous weight and texture support the palate whilst the balance of oak and tannin provided exceptional length from start to finish. This Cabernet can be cellared for up to ten years – or if patience fails, drink with roasted or grilled red meats with all the trimmings, or mature cheeses.

Franklin Tate Estates, Margaret River Cabernet Sauvignon Merlot (2012)

The two Bordeaux varieties were processed individually. The fruit was destemmed and crushed then fermented in open fermenters at temperatures up to 28°C. Control of tannin extraction and flavour preservation through cap management, were integral in the fermentation. The wine was pressed to Bordeaux style French oak where it was inoculated for malolactic fermentation. The wine was blended from its components after maturation, lightly fined then filtered and bottled.

Vinaceous, Margaret River Syrah Right Reverend V Benevolentia (2014)

The 2014 Reverend V Syrah is a stylistic interpretation from mature vineyards located in Mount Barker. Beautiful vibrant purple in colour, this Syrah lends inviting spice and floral perfume aromatics with underlays of fleshy, juicy fruit. This mix of wild berry fruits extends across the palate with weight and texture and the gentle but firm oak integrates with this array of berry fruit, giving length and complexity. The Syrah can be cellared for up to eight years, or match with duck, game and light meats, or even aromatic spice dishes.

Howard Park, Margaret River Shiraz Leston (2012)

  • 95 points James Halliday

Spent 18 months in new and 1-year-old French barriques. As the Shiraz vines in Margaret River have become mature, so has the depth of the fruit intensified, this wine a prime example, as its layers of black fruits and almost creamy tannins show; needless to say, the cedary impact of the French oak also plays a significant role.    (2/2014)

  • 95 points Sam Kim

A lovely, perfumed bouquet: aromas of dark plum, blueberry and floral with hints of white pepper and cocoa on the nose. The palate is ripe and silky with an abundance of appealing flavours and polished tannins. It is lingering and smooth to the finish, showing wonderful harmony and balance. At its best: 2016 to 2030.    (8/2015)