A collaboration born from a unified commitment to preserving the land, grapes, traditions and people behind the wines.

La Viranda dall’Alto Cooperativa in Monferrato and Valli Unite Cooperativa in Alessandria, A Vita is in the Cirò hills of Calabria.

Golden layers of fig, pear, nectarine, delicate fizz glossed by citrus acidity. Light, green tea tannins fuse with herbs and citrus zest on the crisp finish.

Blend of Cortese, Pecorino, Timorasso, Chardonnay

Il Collettivo Strade Sterrate ‘Bolle senza Frontiere’ Vino Bianco Frizzante

 ‘Bubbles without Borders’ A collaboration born from a

Forget flutes, Burgundy glasses are my favourite way to enjoy Champagne. It just tastes better… which isn’t that surprising considering this Veuve is 55% Pinot Noir. Give it a go, it’s bloody great!

 Forget flutes, Burgundy glasses are my favourite way to

What is your favorite value sparkling wine?

🍷🆚🍷 Next Wine Battle: California Sparkling Wine

🇺🇸 2017 Schramsberg - Blanc de Blancs Brut

 What is your favorite value sparkling wine? 🍷🆚🍷 Next Wine

1984 Peter Lauer - Riesling Sekt Réserve

ℹ️ This wine is 💯 Riesling from the Saar sub-region of the Mosel, Germany. The fruit comes from the Ayler Kupp Vineyard (80%) and the Ayler Scheidterberg Vineyard (20%). Sekt is a sparkling wine using the traditional method or tank method. This bottle is labeled "flaschengärung handgerüttelt" which means it is bottle fermented (traditional method) and hand riddled. The Réserve bottlings are late disgorged bottles with at least 20 years of lees aging before release. This bottle was disgorged in November 2017. This wine has a low dosage of 4 g/l using sweet Riesling instead of sugar.

👃 Medium+ intensity on the nose. Aromas of apple cider, dried apple, dried apricot, cigar tobacco, hay, wilting flowers, and anise.

👄 The wine is dry, high lively acidity, low alcohol (9.5%), and medium- body. The bubbles are almost non-existent except on the tip of the tongue. Due to the prolonged lees aging, there is a slight caramel or coffee note on the palate. A medium length finish of dried orchard fruit, hay, and anise.

🔔 Wine Geek Warning ⚠️ This wine is the oldest Sekt that I have ever tried, and I don't exactly know what to think of it. The flavor profile is unique, with dried cigar, hay, and anise flavors showing up on a Riesling. It has a fair amount of complexity to it but feels like it has a bit more than one foot in the grave. I would need to explore more bottles to form a clear opinion, but this nothing like old Champagne nor young Sekt wines. If you have tried one of these, I would love to hear your thoughts. It sparked some curiosity. 🧠💭

 1984 Peter Lauer - Riesling Sekt Réserve @lauerwine ℹ️ This

2016 Ultramarine - Blanc de Noirs Heintz Vineyard (92 pts)

ℹ️ This sparkling wine is 💯 Pinot Noir and a single vineyard wine. The grapes come from the legendary Charles Heintz Vineyard in Sonoma Coast, California. All Ultramarine wines are bottled, riddled, and disgorged by hand, and disgorged in November 2020.

👃 Pronounced intensity on the nose. Aromas of ripe nectarine, baked golden apple, peach skin, toasty, yeasty, marzipan, quince paste, and crème brûlée.

👄 The wine is dry, high acidity, fine pervasive bubbles, medium alcohol (12.5%), and medium body. The palate has a vinous custard texture with a touch of coriander seed spice not present on the nose. The finish is medium+ length of ripe orchard fruit, toast, and crème brûlée.

🔔 I will admit that I am quite critical of American sparkling wine as a whole, but these Ultramarine bottlings are lovely. First off, Ultramarine is not trying to pretend to be Champagne. This is gorgeous Pinot Noir from a beautiful single vineyard, and it shows riper fruit aromas. The subtle coriander spice combined with the custardy and smokey crème brûlée notes on the palate added more complex facets. The secondary prices for these wines are ridiculous, but if you are on the list, then these are an instant buy every year as the quality keeps going up. The 2016 BdN will contain to improve with bottle age.

 2016 Ultramarine - Blanc de Noirs Heintz Vineyard (92 pts)

🇫🇷 NV Champagne Philipponnat - Royale Réserve

🇫🇷 NV Champagne Bollinger - Special Cuvée

🧠💭Let me know your thoughts or feedback on this

🗳 Add suggestions for future wine battles in the comments below👇

 🇫🇷 NV Champagne Philipponnat - Royale Réserve @champagne

A super educational tasting from Michael Cruse

. Blind tasting of dosage trials for sparkling wine.

 A super educational tasting from Michael Cruse @crusewine 

2008 Jacquesson - Dizy Terres Rouges Extra Brut Rosé (94 pts)

🙋‍♂️ What was the last wine that changed your image of a category of wine❓·

ℹ️ Let me start off by saying that I do not love rosé Champagne. This wine is 💯 Pinot Noir and 💯 from the 2008 vintage. Most importantly that this is from a single parcel in Montagne de Reims. It is name Les Terres Rouges due the redish brown topsoil on top of limestone. This wine is made in an interesting way with 50% of the fruit macerating for 25 hours (Saignée), while the other 50% is slowly pressed over 4 hours. Then left on its lees for 5 years. Disgorged in Feb 2014 with a dosage of 3.5 g/l ·

👃 Pronounced intensity on the nose. Aromas of dried strawberry, rose, red currant, rhubarb, Greek yogurt, toast, and saltine crackers ·

👄 The wine is dry, high acidity, low chalky tannins (there if you swish), medium alcohol, and medium body. Bubbles are fine and persistent. Palate is a bit more vibrant than the nose. Strawberry, cranberry, red currant, chalk, and cream. The long finish highlights rhubarb, rose, and blood orange ·

🔔 Consumed over 3 days this got better with air and was best at cellar temp. This is so different than most rosé Champagne that I have tasted, when it often feels like color was tacked on, as opposed to owning it and truly being a rosé. This is like a good red Burgundy with bubbles and that is probably the highest compliment I can pay it, outside of admitting than this is redefining a category of wines that had previously been lackluster to me ·

 2008 Jacquesson - Dizy Terres Rouges Extra Brut Rosé (94

Interview with Stan Thiénot of Champagne Thiénot

 . We had some technical difficulties in the beginning so please ⏩fast forward to 3m 10s.

Stan discussed the original of the house that only started in 1985. His father, Alain Thiénot was a grape broker between large brands and vinegrowers which allowed him to purchase and source top grapes in order to start his own house.

We discussed the house style of Thiénot and tasted through the NV Brut and Blanc de Blancs. Stan explained their Winemaking process and how they use a lot of reserve wines to deliver the style of the house. He also explained jetting as wines are disgorged and the impact it has on maintaining freshness in the wines.

Then we tasted two of the family Cuvées which are named for his father and sister. We talked about what it means to still be alive and have a Cuvée with your name on it.

These wines are very good and are imported by

 Interview with Stan Thiénot of Champagne Thiénot

2013 Vena Cava - Extra Brut Rosé (87 pts)

❓Have you ever heard of or tried a Sparkling Barbera❓·

ℹ️ Saw this on a wine list after trying their skin contact Chardonnay (see recent review). The waiter said it was a Pinot Noir Chardonnay blend. Flavors seemed unusual and halfway through the bottle, I asked to see the back label. The wine is 83% Barbera, 6.5% Chardonnay, 6% Sauvignon Blanc,  3% Chenin Blanc, and 1.5% Viognier. Outside of Chardonnay and Chenin Blanc, something new again·

👁 Medium Orange color with persistent bubbles·

👃 Medium+ intensity on the nose. Aromas of sour cherry, raspberry, strawberry, yeasty, baked bread, and balsamic vinegar·

👄 The wine is dry, high bracing acidity, medium alcohol, and medium body. The bubbles were very fine and had great texture. Palate had the notes as the nose with less yeasty flavors with the addition of blood orange and grapefruit. Finish was long with a sour cherry flavor·

🔔 There was a lot of good in the wine. Interesting to have glass with dinner, but the acidic backbone was a touch overpowering. The slight vinegar aroma bothered me a bit as well. Maybe I just don't understand the wine, maybe the bottle was not kept in the best conditions. Acceptable quality level, but at a fairly premium price·

 2013 Vena Cava - Extra Brut Rosé (87 pts) #winereview

🥰🍾Happy Global Champagne Day‼️·

 🥰🍾Happy Global Champagne Day‼️· 🥂What is in your glass❓·

ℹ️ This Sparkling Wine is 76% Chardonnay and 24% Pinot Noir sourced from across California. Red wine Pinot Noir is 4% of the blend for color. This wine is made using the Traditional Method. The wine has a dosage of 6 g/l.

👃 Medium intensity on the nose. Aromas of barely raspberry, red currant, pink grapefruit, red apple, and orange blossoms.

👄 The wine is dry, high acidity, moderate-sized vigorous bubbles, medium alcohol (12.5%), and medium body. A medium- length finish of red fruit and citrus peel.

🔔 Louis Pommery Brut Rosé is a solid entry-level rosé sparkling wine. It is well made with an intelligent dosage level and solid flavor concentration. Perfect for any weekend brunch. As a pan-Californian wine, it shows less sense of place, but it is more of a value play hitting that sweet spot under $30.

 Louis Pommery -  Brut Rosé California ℹ️ This Sparkling Wine

🧠 Let me know your thoughts or feedback on this

 🇺🇸 2017 Schramsberg - Blanc de Blancs Brut 🇺🇸 NV Roederer

Gusbourne Interview and Virtual Tasting with Charlie Holland

🎙 Join my Instagram Live interview with Charlie Holland winemaker at Gusbourne in Kent, England, on July 17th at 9:00 am PST / 5:00 pm London. We are going to discuss the current state of English Sparkling Wine and the history of Gusbourne. We will talk about the Terroir of Kent and how this translates into the wines. Also, what are the key differentiators with Champagne and other sparkling wine regions·

🍾 We will taste three sparkling wines from Gusbourne. All three wines are from the 2015 vintage: Brut Reserve, Brut Rosé, and Blanc de Blancs. Please join our Instagram Live and participate in the conversation. Don't forget to click the reminder in the stories·

 Gusbourne Interview and Virtual Tasting with Charlie

All fun and games until someone loses an eye…simple…

 All fun and games until someone loses an eye…simple… I

Made in the Methode Traditionelle using a blend of Shiraz, Merlot and Cabernet Franc grapes which were aged for 2 years on bottle lees creates a sparkling that is value for money. A fresh start that flies you straight to Wimbledon watching the tennis and eating strawberries and cream.

This was complimentary/sample bottle of wine from

 James Estate 2016 Reserve Sparkling Rosé Hunter Valley

_simple 🍾🍾🍾🍾🍾🍾🍾🍾🍾🍾🍾 credit:

 Never disrespect wine...simple... Happy #thursday

Recommendation: Just a perfect gift for Mum this Mother’s Day. How many times do you get to drink gold!

But just in case you needed more, many may think this is a gimmick and the gold is the only wow factor but this deserves more attention. The quality and taste elevates that wow factor. A very good sparkling with loads of fresh bubbles and just the right alignment of sweetness and acid. I love dry champagnes and I was very happy with this. I think this will please all sweet sparkling drinkers and those to love a dry champagne.

But with gold prices rising over the last few months, is this classed an investment? 🥂

 Garbin Estate Wine Sparkling White Gold Leaf Rating: A-

So media reports outline a there is an upcoming shortage of Champagne in Australia.

This will hopefully showcase some great sparkling wines being made by Australian producers.

Medium dryness but does hold a long finish.

With 12 months on lees, you get additional light nutty flavour which adds some complexity.

Would be double the price if was imported from a French region.

Back to the photo, I forget where I heard/read/saw that popcorn is a great paring with sparkling wines.

I tried it and it is a great combination.

Netflix, popcorn and a Blanc de Blancs, sounds like a great night in…simple…

 for reviewing their red wine a few months ago. This was not a paid review, but a complimentary bottle. I do not get paid for any reviews, but one of the benefits of this is I get the occasional sample bottle form a winery or PR business. With any wines I receive, I am under no obligation to post about the wine and the winery are aware the wine must rate as a C or above and I want to recommend it to my audience.

 Idyll Blanc De Blanc Geelong Rating: B Price: $30

🍇55% Pinot Noir / 33% Chardonnay / 12% Pinot Meunier

“Yellow Label” is the signature of the great winery’s, Veuve Clicquot’s, quality and style, recreated every year thanks to the winery’s collection of reserve wines.  Grapes from as many as 50 to 60 different Crus go to the blending of this wine, afterwords at least three years in crayères.

Fine pale color with a lot of tiny, tiny bubbles, which give a lovely creamy texture to the wine. Pear, brioche, vanilla, lemon and yeast on the nose. The palate is dry and fresh with pear, apricot, yellow mirabelle plum, light bread and honey (without getting sweetened…) - it’s a bit saline and has a fine medium long mineral finish.

To me, it’s a fine text book example from Champagne, but for the price, it’s possible to find more excitement from smaller producers.

 ⭐️84+/100⭐️ Veuve Clicquot “Yellow Label” Brut Champagne, NV

Martin is a new face in the world of winemaking, but his roots are deeply buried in the vineyards.

Born into a family with long traditions for viticulture, Martin was basically raised in the vineyards.

After working with wine differently for a few years, he settled for making his own wine and launched the first ones in 2019.

This Pét-Nat is made from biodynamically grown grapes. After hand picking, the art of grape-stomping is performed before entering both concrete, glass and barrel for fermentation (whole clusters and 2 days skin contact).

Fruity and intriguing aromas are immediately unfolding - tangerine, passion fruit, banana, yeast, lemon oil, overripe pear and white bread.

The palate is vibrant and crispy with great bubbles offering multi fruit juice (in the good fermented wine manner), mango, green apple, maple syrup and a yeasty and salty touch combined with a bit of residual sweetness.

 ⭐️87+/100⭐️ Martin Vajčner Wild Yeast, 2020 📍Znojmo, Czech

📍Mareuil-sur-Aÿ, Montagne de Reims, Champagne, France🇫🇷

🍇 30% Pinot Noir / 30% Chardonnay / 40% Pinot Meunier

This well known winery dates back to 1818, established by Nicolas-Francois Billecart and Elisabeth Salmon, and is today one of the few prestige wineries to remain as a family business in Champagne.

The winery is holders of some extremely fine sites in Côtes des Blancs, Montagne de Reims and Vallée de la Marne. Some vineyards are organically cultured, others are not (and non of their wines, even though it’s fully organic, carry the badge).

The brut Réserve is made from grapes harvested at three different vintages sourced from some of their best sites.

The wine is vinified in steel tanks undergoing a long, slow fermentation (malolactic to soften the acidity a bit) and rested 30 months on its lees.

This is a super nice bottle of bub. Not the most complex Champagne, but very accurate, delicate and polished. And for the price, I think it’s a very good buy.

The aromas are immediately jumping out of the glass and keeps developing over time.

It offers deep sents of various kinds of citrus, pear, candied ginger, apple crumble, mazarin cake (classic Danish cake with a base of almonds/marzipan and butterdough) finishing with a delicious touch of yeast and white flowers.

The palate is light with a superbly balanced acidity and mousse giving a refreshing and slightly creamy style. Lime an lemon on the tongue followed by green apple, mild apricot and a fine chalky minerality and some salt.

 ⭐️89/100⭐️ Billecart-Salmon Champagne Brut Réserve, NV

𝑪𝒖𝒗𝒆́𝒆 𝑴𝒊𝒍𝒍𝒆́𝒔𝒊𝒎𝒆 “𝑩𝒂𝒄𝒄𝒉𝒖𝒔”, 2008

📍Vallée de la Marne, Champagne, France🇫🇷

🍇 33,3% Chardonnay / 33,3% Pinot Meunier / 33,3% Pinot Noir

Located in the village of Montigny (eastern end of Vallée de la Marne), this family winery sticks to old traditions and family methods focusing on barrel fermented Champagnes and many cuvées with a high content of Pinot Meunier.

Typically, their Champagnes have a noticeable touch of wood, lees and warmer fruit - not overly heavy, though.

Members of “Club de Viticultures Champenois” (Special Club) since its establishment in 1971.

“Bacchus” is matured 8 months in Foudres de Chêne (big oak barrels) with natural malolactic fermentation.

Afterwards, the bottles are aged on the lees in the cellar for almost 10 years (for vintage Champagne, at least 36 months on the lees in the bottles are required).

The label is an homage to the Roman god of agriculture, wine and fertility, Bacchus.

Lovely aromas with a delicious autolytic profile without being overly heavy. Ripe pear, yellow apple and preserved lemon followed by sourdough, mixed warm grains and freshly baked rye bread. White flowers, vanilla and a hint of parmesan too.

On the tongue, it offers vanilla poached pear, apple, baked marzipan, gooseberry and white mushrooms.

The medium acidity and big bubble structure makes an insanely creamy and full body. Long mineral finish.

 ⭐️92/100⭐️ 𝑪𝒖𝒗𝒆́𝒆 𝑴𝒊𝒍𝒍𝒆́𝒔𝒊𝒎𝒆 “𝑩𝒂𝒄𝒄𝒉𝒖𝒔”, 2008 📍Vallée de la

🍇 90% Gamay d’Auvergne / 10% other local varieties

Catherine Dumora is the main figure behind this small domaine with her husband, Manuel Duveau (known from another small winery, Yahou Fatal), by her side, and together they make delicious natural wines from small, old and abandoned parcels of vines located in central France, Auvergne-Rhône-Alpes.

They assist each other with their own specific wine projects.

Don’t know much about the winemaking. It’s a Pét-Nat, for sure, which tells a lot already.

It’s 100% natural with nothing added nor taken.

Made from 80 to over a 100 years old vines located 300-400 meters AMSL. Maybe whole cluster-fermentation (there’s quite a green “cluster-touch” on the palate).

No idea… Might be updated another day🙃

The aromas are super expressive leaning towards the funkier Pet Nats. Dark and juicy like a funky Lambrosco.

Warm/baked strawberry, Amarena cherry, stable and spray can paint on the nose. A bit earthy too. Not a big thing, but fun.

The palate is rich and way more interesting with complex notes of dark cranberry, fresh strawberry, charcuterie, mild smoke, grass and green leaves followed by a long finish of baked, sweet beetroots. The acidity is in perfect balance and boosts the juiciness.

 ⭐️87+/100⭐️ Domaine de l’Egrapille “90 G” Pét-Nat, 2018

Club Trésors de Champagne (better known as Special Club) was founded in 1971 by twelve of the oldest families from the Champagne wine region. These Champagnes must be produced, bottled and aged at the member’s estate (including a minimum of three years of sur-lie). The purpose of the Club is to produce wine highlighting the unique terroir of each family’s holding. Today, the membership includes a total of 29 producers.

Les Viticulteurs d’Avize (known as Lycée Viticole or Viti Campus) is Champagne’s only “practical” winemaking school of viticulture and oenology, located in the village of Avize in Côte des Blancs.

This wine can be seen as the diploma when finishing the studies. It’s classified Grand Cru of 100% Chardonnay.

“Special Club 1982” by Grongnet (disgorged in 2008) was a funny fella. Made from 100% Chardonnay.

Ginger bread/syrup colored, millions of tiny, tiny bubbles. Very creamy look.

Aromas of windfallen apple, toast, yeast, roasted nuts, marzipan and hints of dark caramel. It’s pure pleasure all way through.

The palate offers dried apricot, brioche, raisin, lemongrass and a chalky minerality. It lacks a bit of acidity. Though, in the other hand, it deles more creamy.

“Avize Viti Campus 2000”: Not tasted yet...

 Champagne babes 😍 Club Trésors de Champagne (better known

For over a century, Nadia Verrua’s family has been making wine in the hills of Monferrato, around the village of Scurzolengo, in Piemonte. Nadia’s unique approach is a true synthesis of indigenous Piemonte grapes with traditional, ancient techniques.

Spontaneous fermentation with wild yeasts in stainless steel and concrete tanks, second fermentation in the bottle from a small amount of remaining residual sugar 🙏🏼 molte grazie

Transparent garnet in colour, with aromas of black cherry,

hazelnut, raspberry, violet and terracotta.

Black cherry, strawberry, raspberry, bramble, white pepper, trace of clove and chalky minerality are glossed with super light fizz.

Tangy acidity and wooly tannins fuse with black cherry, hazelnut and a bitter streak on the sateen finish.

Cascina ‘Tavijn ‘Ottavio Funk’ Vino Rosso 2017

 For over a century, Nadia Verrua’s family has been making

Stefan Vetter is a pioneering force in the natural wine evolution in Germany. He farms his old vines organically and biodynamically with little intervention.

Aromas of Morello cherry, orange blossom, smoky sea salt and sweet hay.

Mouth puckering tart red fruits, saline minerality and tight little bubbles are glossed by citrus acidity.

Buttery toast on the bone-dry finish lingers between each sip.

An engaging and super refreshing fusion of salty, fruity tartness.

 Stefan Vetter is a pioneering force in the natural wine

“We consider our 18-hectare area as a living being, the cultivated soil and the surrounding air become the energy base of the vine. Our goal is to provide the plant the best possible environment to grow.” - Guillaume Reynouard

In order “to give full expression to the different characteristics of his wines”, all the vines are certified organic since 1998 and certified biodynamic since 2010.

Pale orange gold in colour with aromas of apple, apricot, white flowers and buttery toast.

Red apple, pear, roasted nuts and a trace of fennel are buoyed by fine, consistent bubbles and fresh acidity.

Citrus zest, subtle buttery toast and dried mango linger on the dry crisp finish.

Manoir Tête de la Rouge ‘Free Mousse’ Pet Nat Vin de France NV

 “We consider our 18-hectare area as a living being, the

Il Farneto is a biodiverse farm of 34 hectares, 8 of which are vineyard, located in the hills of Scandiano and Canossa, in Emilia-Romagna.

Technically ‘non vintage’ this bottle is from the 2016 harvest.

Grapes are from a 2 hectare, 20 year old vineyard 300 meters in elevation with clay and chalk soils. [certified organic & biodynamic]

Whole bunch maceration, soft press and first fermentation in concrete tanks.

In the Spring, “addition of some juice from the same harvest, bottling and second fermentation in the bottle”. Aged for 24-36 months in the bottle on the yeasts before disgorgement.

_agricola for the vinification details 🙏🏼

Gold in colour, with aromas of apple, wildflowers, honey and fresh herbs. Yellow apple, pear, flinty minerality, lemon and jasmine are glossed by citrus acidity.

Red apple, citrus zest, toast and a drizzle of honey linger between each crisp, fizzy sip.

Il Farneto ‘Brut Nature’ Vino Bianco Spumante NV

 Il Farneto is a biodiverse farm of 34 hectares, 8 of which

Bakari is headed by Raffaele Bonivento, President of Meteri, a natural and biodynamic online wine shop, and Veneto winemaker Stefano Menti.

Their goal is to craft “good and natural wines for everyone”. Spontaneous fermentation in steel with indigenous yeasts, “second fermentation in the bottle with the addition of must from dried Garganega grapes” [méthode ancestrale ], unfined, unfiltered.

Hazy gold in colour with mellow aromas of lemon, pineapple and hint of coconut.

Delicate lemon, citrus blossom, pink grapefruit, trace of marzipan and pineapple glide atop consistent tight fizz with fresh acidity.

Lemon zest accents the mineral driven, crisp finish.

Bakari Socialmentespensierati ‘Confondo’ Bianco Frizzante IGT 2015

 Bakari is headed by Raffaele Bonivento, President of

“Eccentric, organic and natural to an obsession in the vineyard”, Natale Baricchi breaks the tradition of the Barbaresco area with his passionately crafted, unique, sparkling wines.

Spontaneous fermentation with natural yeasts in the tank and bottle. 2600 bottles produced.

Gold in color, with aromas of fresh herbs, mandarin orange and stone fruits.

Small consistent fizz whirls around pear, orange, cinnamon, lemon, orange rind and green pepper.

Snappy acidity fuses with gooseberry and stone fruits on the finish.

70% Pinot Nero, 30% blend of Chardonnay, Sauvignon Blanc, Viognier, Riesling, Chenin Blanc

Cascina Baricchi ‘Jonny Gambato’ Vino Bianco Frizzante NV

 “Eccentric, organic and natural to an obsession in the

Famiglia Carafoli ‘Nicchia ‘ Lambrusco di Modena DOP

Inviting aromas of cherry pie. All of the cherries; red black and a drop of sour. Sweet, but balancing acidity keeps it refreshing. Just lovely.