I was surprised at how sweet this tasted and felt. Mind you this is by no means cloying. Lots of orchard fruit, some bread notes. Nice lingering finish.
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shared with pat at selkirk manor. celebrating New Year's Eve. a fitting end to a bittersweet year in which we were denied the opportunity to visit with our grandchildren due to COVID-19 lockdown. i had purchased this bottle at an estate sale. it had probably been stored upright in the kitchen for too long. i thought that the purchase price justified the bet which, as it turns out, i lost. cork was loose fitting. bubbles were sparse and lacking motility. oxidation was evident. code on gold foil is: L00352 10192
would be grateful to anyone who could help translate this into a disgorgement date. i suspect that even if the bottle had been stored under ideal conditions it would have been past it's optimal drinking window.
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I'm not necessarily a fan of extra dry Champagne but this hits all the right notes. Ripe apples, preserved lemons, and sweet Hawaiian rolls float from the glass. Shows obvious sweetness but it's tempered by an active bead, vibrant acidity, and lively minerality. Excellent all around vigor, focus, and balance. Flat out delicious.
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A touch rich, but well balanced. I don’t get the sweetness that others do. Nothing crazy complex here, and for just under $50 prob can do a bit better. Rebuy just for the reliability
Purchased recently on clearance at a grocery store, so I'm suspecting this bottle sat around for a while. Well, it was still in good shape. Golden yellow, quite oaky and toasty. I would not have guessed this as extra brut, but my wife found it quite dry. This was great quality for the price range.
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This leads with lemon, stonefruit, and baked bread aromas. Nice energy, freshness, and cut on the palate, with a fluffy texture, brisk bead, and a briny aspect on the pithy finish. Best part of all is whatever sweetness this possesses is conveyed with poise and balance.
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Way back when, as I started this fun but expensive voyage of wine appreciation, I was living in Sausalito, California on a shoe-string budget (insert "teachers should get paid more" comment here). In order to fuel my insatiable need to learn more about wine (without necessarily paying for it), I would attend tastings at my local Beverages & More store. They happened to be led by none other than Wilfred Wong, wine storyteller extraordinaire and über nice guy. I remember distinctly the sparkling wine tasting that he held one chilly (for Greenbrae) winter evening. We tasted through a bevy of bubbles, but the Piper-Heidsieck Extra Dry really stood out and it remains a favorite to this day. Rich fruit (lemon and pineapple), plenty of minerality, and oodles of yeasty goodness. Not sweet by any means, but the extra sugar in the dosage rounds out the vibrant acidity just enough. thedrunkencyclist.com
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Rich golden color. Somewhat tired baked apple character here. The problem here is that I think this bottle has been lost in my cellar, passed over for almost 10 years because this just isn’t a champagne I like much. Drink it faster than I did.
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Piper-Heidsieck of unknown origin, probably from the 60's. Over the hill and fairly oxidized naturally. Declined fruit, good acidity, some sweetness. Interesting and still drinkable.
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When I first started getting into champagne appreciation several decades ago (has it been that long?), my first introduction to Piper Heidsieck was a tasting at my local Beverages & More led by none other than Wilfred Wong. That Piper was the Extra Dry, which, as aficionados of the bubbly elixir know very well, is slightly sweeter than the standard Brut. At the time, I found the added sugar to nicely balance the characteristic acidity that defines the wine. Now, my tastes have turned to the drier styles, but this champagne reminds me of those times so many years ago. So when I saw this on sale at my local H.E.B. grocery store, I had to grab a few bottles. A bit darker than most champagnes, with brioche and baked apple, far from "sweet" on the palate, but certainly softer than the standard Brut. Good fruit and depth, and full of memories. At least for me. thedrunkencyclist.com
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Not at all what I expected - and all for the better. The nose is filled with Meyer lemons, almonds, bread dough, and the tiniest amount of flint. The palate is juicy, energetic, and vibrant, sporting a creamy richness and a refreshing sweetness that is balanced by ample acidity and a lick of salt. Lemon zest on the long finish. Tasty!
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Purchased in October 2012 and stored in cool cellar. From the fridge at 38F. Good energy on opening. Poured and drank immediately. Light straw - typical color. Plentiful small bubbles. Light yeast. Light fruit. Light alcohol. Clean. Sweetness evident on finish. We much more often drink Brut, so the extra sweetness is noticeable. Very nice and a good value. I would suggest this as a starter with fruit or as a nice sweet finisher.
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Pretty delicious! Not as dry as expected, but I'm not even mad. Almond-lemon nose; vanilla-bean, brioche, buttered toast, and toasted-marshmallow-Jelly-Belly palate. I really can't think of another way to describe it.
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Deep yellow golden, fine bead; brioche, yeast, granny smith, lemon curd, baked apple; rich, some age, strong granny smith, good body; very Champagne; very good.
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A part of a private cellar deal. This is at least a twenty year old bottle. Brilliant gold. A hint of honey but absolutely fresh, ripe yellow fruits, apricot, apple pie, mineral and sweet spices. Fine mousse, delicate sweet yellow fruit palate impression, good acidity and lovely finish. The fruit doesn’t have too many layers but the ideal cellaring has added lovely complexity. Quite delicate and pleasing. Another great lesson in the benefit of cellaring champagnes at all levels. Perhaps the material merits high 80s but added complexity adds so much more.
Very fine bubbles resulting in a gentle mouthfeel. Nose is apple and citrus with a very very light bread note. I thought I noticed a "cinnamon baked apple" note until my wife said "I just put cinnamon on the squash". Well, it paired beautifully. There's plenty of lime flavor but fair simple complexity. I did enjoy it though because I'm not a huge fan of big bread driven bubbly, this showed just a touch of brioche.
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Big surprise here, I'm not had many by this producer that I've liked. Lemon, honeysuckle and a touch of vanilla on the nose. Creamy lemon in the mouth, with nice vivacity. Delicious!
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Normally I am not a fan of the extra dry sparklers, but at least on the nose, this showed some greater complexity than expected. This had a nice bit of citrus on the nose, with undertones of spice.
It was not as complex on the palate, but enjoyable. The citrus carries through and not much else. The acid wasn't enough for me either. However, for ~$20 this is a serviceable champagne.
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Tastings at Red Rock: Piper-Heidsieck Champagne (Swampscott, MA): This Pinot Noir dominant wine was tight on the nose, showing lime zest, brioche, peach, peach pit, and meyer lemon. The palate was more expressive, with toasted bread, lemon curd, lime juice, key lime, and peach skin.
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Is there any such thing as a bad champagne? I think not; only variations in styles that lead us to like some more than others. Definitely some can be identified as being really good, a cut above the rest; but none that fail to deliver. Dulcie enjoys the Extra Dry, whereas I prefer a drier style; nonetheless this relatively inexpensive (I say relative) delivers the main components: sparkle, yeast, toast, orchard fruits.
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Dominated by nuts and yeasty bread, with fruit being an almost secondary consideration. Full and rich in the palate, with creamy effervescence. Very nice, but, even without the additional (very slight) sweetness, it's not a style for everyone. Not exactly my style, but I can see that it's an excellent wine, which just means it needs to be drunk in the right context with the right food...
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Stimmel's Market: Global Dominance (Bowling Green, OH): An undeniably interesting nose - sandwich meat and oreo cookie. Medium sweetness. Very interesting. A second bottle was completely different, with a charred tuna nose.
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Nice, a bit sweet for my tastes. Interestingly with the camambert it was far too sweet (as opposed to the P-H. brut tasted side by side) whereas with the prima donna gouda which had more of a caramelized sweet flavor (as pointed out by evan) the extra dry was fine possibly even a better match than the brut. So the cheese type matters, yo!
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champagne night (binny's highland park): nose: very interesting nose that has a smokey backdrop, roasted nuts, tangerines, bits of tropical citrus and some spice tones. pretty good comlexity with medium depth
taste: a bit of a letdown on the palate, but it's still a real good feel with smoke, tangerines, tropical citrus, and some slight bits of nuts. not as deep on the palate and posseses medium/low acidity
overall: a excellent extra dry. I normally don't enjoy extra drys all that much, but this one has complexity that others don't give. Great for the money, this is a quality wine
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delectable. Lovely acidic and crisp flavors on the tongue, then followed by a toasty yeastiness. Just the right amount of sweetness for my taste. Not cheap, but quality stuff.
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awesome, got it for 18 a bottle, tasted the brut and extra dry last night (12/31/2007) and liked both equally, we did have some folks who preferred others.
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Very nice and nutty sparkler, with yeasty and pear aromas and flavors. A shade off brut, and all the better for it in my opinion. Bright gold color, nice finish.
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Poured at a retailer tasting. Slightly creamier than the regular brut, and also a bit more muted both on the nose and palate. Some citrus and biscuit tones.
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A rather lovely extra dry. Nutty nose giving way to a fruitier (but still nutty) palate. I kept finding pear on the palate and found it a very nice treat. Exceptionally good for the price; even if you can find better for a little more.
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Cork had not sealed fully. There was no release of pressure when the cork was pulled. The wine was oxidized, looking and tasting more like sherry than champagne.
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Yum. Nutty and yeasty - wife loved it too. Just a tiny bit sweet - went great with brie, crackers and strawberry jam - also with a salad - and great on its own too. If it were a little less expensive I'd be having it regularly............And still very nice on day two.
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Very impressed with this bottle. Solid yeasty nose, with the slightest touch of citrus - the kind of champagne that you could almost ignore because of how smooth it goes down. What a nice easy drinker. Will look for again - but more pricey in my area at $36 than on line - dont know why? The bubble held up while it was drunk slowly over an hour or two - kept on ice and recorked each time.
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New Orleans Wine and Food Expo 2006; 5/24/2006-5/29/2006 (New Orleans, LA -- Hilton Riverwalk Hotel): I would not necessarily consider this among the other champagnes because it is an Extra-Brut so is a bit sweeter due to higher dosage. This would be perfect with a dessert of berries or chocolate, even cheesecake would work very well with this. Slight golden with a pronounced pinkish tint. Makes you think that it is almost trying to be a rose. Lots of bubbles bursting on the tongue and insides of the cheeks, and as the CO2 coats your palate, you get that fresh sweetness fillling your mouth, but beautifully cut by a fine grained citrus acidity. Very clean and crisp, with a steely nose. Lots of floral flavors. Rose water, strawberries and cream, buttery biscuits, and very creamy on the tongue. Wonderful fruit bursting forth, but still oh so delicate. I love this!!!!
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10/13/2023 - Racer117 wrote: 88 Points
I was surprised at how sweet this tasted and felt. Mind you this is by no means cloying. Lots of orchard fruit, some bread notes. Nice lingering finish.
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9/3/2023 - CaptBmann Likes this wine: 87 Points
Light gold lots of tiny bubbles even on the 2nd day pear medium body apple lemon touch of sweet but still on the dry side smooth
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1/7/2023 - Muledog71 Likes this wine: 91 Points
Solid, and if you can get it at 40 ish GET IT
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1/15/2022 - Carlos Yuraszeck wrote:
Great
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4/23/2021 - Dionysusx Likes this wine: 95 Points
Crisp and acidic. Apple, subtle honey, ginger flavors build complexity and lead to a silky, smooth finish.
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12/31/2020 - bacchus wrote: 86 Points
shared with pat at selkirk manor. celebrating New Year's Eve. a fitting end to a bittersweet year in which we were denied the opportunity to visit with our grandchildren due to COVID-19 lockdown. i had purchased this bottle at an estate sale. it had probably been stored upright in the kitchen for too long. i thought that the purchase price justified the bet which, as it turns out, i lost. cork was loose fitting. bubbles were sparse and lacking motility. oxidation was evident. code on gold foil is:
L00352
10192
would be grateful to anyone who could help translate this into a disgorgement date. i suspect that even if the bottle had been stored under ideal conditions it would have been past it's optimal drinking window.
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11/29/2020 - Baron Slick wrote: 92 Points
I'm not necessarily a fan of extra dry Champagne but this hits all the right notes. Ripe apples, preserved lemons, and sweet Hawaiian rolls float from the glass. Shows obvious sweetness but it's tempered by an active bead, vibrant acidity, and lively minerality. Excellent all around vigor, focus, and balance. Flat out delicious.
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11/18/2020 - Ricktavi76 Likes this wine: 91 Points
Tasty, happy to be able to buy for less than 40. Prefer the regular brut version.
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10/12/2020 - Muledog71 Likes this wine: 91 Points
Solid, and for 30$ more please. Right on point for the extra dry designation.
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4/2/2020 - Muledog71 Likes this wine: 91 Points
A touch rich, but well balanced. I don’t get the sweetness that others do. Nothing crazy complex here, and for just under $50 prob can do a bit better. Rebuy just for the reliability
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11/16/2019 - galewskj wrote: 90 Points
Purchased recently on clearance at a grocery store, so I'm suspecting this bottle sat around for a while. Well, it was still in good shape. Golden yellow, quite oaky and toasty. I would not have guessed this as extra brut, but my wife found it quite dry. This was great quality for the price range.
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7/28/2019 - MAXIMUM SATISFACTION wrote: 88 Points
Very toasty. Borderline over oaked but still crisp enough to hold its ground. .
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10/19/2018 - Baron Slick wrote: 90 Points
This leads with lemon, stonefruit, and baked bread aromas. Nice energy, freshness, and cut on the palate, with a fluffy texture, brisk bead, and a briny aspect on the pithy finish. Best part of all is whatever sweetness this possesses is conveyed with poise and balance.
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7/17/2018 - The Drunken Cyclist Likes this wine: 90 Points
Way back when, as I started this fun but expensive voyage of wine appreciation, I was living in Sausalito, California on a shoe-string budget (insert "teachers should get paid more" comment here). In order to fuel my insatiable need to learn more about wine (without necessarily paying for it), I would attend tastings at my local Beverages & More store. They happened to be led by none other than Wilfred Wong, wine storyteller extraordinaire and über nice guy. I remember distinctly the sparkling wine tasting that he held one chilly (for Greenbrae) winter evening. We tasted through a bevy of bubbles, but the Piper-Heidsieck Extra Dry really stood out and it remains a favorite to this day. Rich fruit (lemon and pineapple), plenty of minerality, and oodles of yeasty goodness. Not sweet by any means, but the extra sugar in the dosage rounds out the vibrant acidity just enough. thedrunkencyclist.com
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6/3/2018 - pgm wrote: 84 Points
Rich golden color. Somewhat tired baked apple character here. The problem here is that I think this bottle has been lost in my cellar, passed over for almost 10 years because this just isn’t a champagne I like much. Drink it faster than I did.
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4/21/2018 - Markus IWC wrote: 79 Points
Piper-Heidsieck of unknown origin, probably from the 60's. Over the hill and fairly oxidized naturally. Declined fruit, good acidity, some sweetness. Interesting and still drinkable.
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3/11/2018 - The Drunken Cyclist Likes this wine: 88 Points
When I first started getting into champagne appreciation several decades ago (has it been that long?), my first introduction to Piper Heidsieck was a tasting at my local Beverages & More led by none other than Wilfred Wong. That Piper was the Extra Dry, which, as aficionados of the bubbly elixir know very well, is slightly sweeter than the standard Brut. At the time, I found the added sugar to nicely balance the characteristic acidity that defines the wine. Now, my tastes have turned to the drier styles, but this champagne reminds me of those times so many years ago. So when I saw this on sale at my local H.E.B. grocery store, I had to grab a few bottles. A bit darker than most champagnes, with brioche and baked apple, far from "sweet" on the palate, but certainly softer than the standard Brut. Good fruit and depth, and full of memories. At least for me. thedrunkencyclist.com
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4/29/2017 - wmccone54 wrote: 88 Points
2017 Austin Food & Wine Festival; 4/29/2017-4/30/2017 (Auditorium Shores, Austin, TX): I never been a big fan of this of P-H. Good, but pretty run of the mill. too much RS for my palate. Even the P-H Brut always seems too sweet for me.
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4/16/2017 - Baron Slick wrote: 90 Points
Not at all what I expected - and all for the better. The nose is filled with Meyer lemons, almonds, bread dough, and the tiniest amount of flint. The palate is juicy, energetic, and vibrant, sporting a creamy richness and a refreshing sweetness that is balanced by ample acidity and a lick of salt. Lemon zest on the long finish. Tasty!
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4/16/2017 - losososjoe wrote: flawed
Spoiled. Way far gone. Will use as cooking wine.
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4/15/2017 - schott Likes this wine: 90 Points
Purchased in October 2012 and stored in cool cellar. From the fridge at 38F. Good energy on opening. Poured and drank immediately. Light straw - typical color. Plentiful small bubbles. Light yeast. Light fruit. Light alcohol. Clean. Sweetness evident on finish. We much more often drink Brut, so the extra sweetness is noticeable. Very nice and a good value. I would suggest this as a starter with fruit or as a nice sweet finisher.
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3/3/2016 - partylikeakennedy wrote: 92 Points
Pretty delicious! Not as dry as expected, but I'm not even mad. Almond-lemon nose; vanilla-bean, brioche, buttered toast, and toasted-marshmallow-Jelly-Belly palate. I really can't think of another way to describe it.
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12/5/2015 - rocknroller wrote: 90 Points
Small pour. Very good, not a lot less dry the the brut really. Yeast, nice brioche character, apple.
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9/7/2015 - awinestory wrote: 89 Points
Brioche. Balance. Richness. Pillowy mousse long length
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10/4/2014 - Rezy13 Likes this wine:
Deep yellow golden, fine bead; brioche, yeast, granny smith, lemon curd, baked apple; rich, some age, strong granny smith, good body; very Champagne; very good.
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8/3/2014 - Jetjock wrote: 89 Points
Savory and rich that complemented scallop dinner very well; can't go wrong with this current bottling if price is right.
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4/18/2014 - bubbachumps wrote: 90 Points
Consistent with my prior notes.
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2/1/2014 - dcwino wrote: 94 Points
A part of a private cellar deal. This is at least a twenty year old bottle. Brilliant gold. A hint of honey but absolutely fresh, ripe yellow fruits, apricot, apple pie, mineral and sweet spices. Fine mousse, delicate sweet yellow fruit palate impression, good acidity and lovely finish. The fruit doesn’t have too many layers but the ideal cellaring has added lovely complexity. Quite delicate and pleasing. Another great lesson in the benefit of cellaring champagnes at all levels. Perhaps the material merits high 80s but added complexity adds so much more.
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11/4/2013 - brigcampbell wrote:
Very fine bubbles resulting in a gentle mouthfeel. Nose is apple and citrus with a very very light bread note. I thought I noticed a "cinnamon baked apple" note until my wife said "I just put cinnamon on the squash". Well, it paired beautifully. There's plenty of lime flavor but fair simple complexity. I did enjoy it though because I'm not a huge fan of big bread driven bubbly, this showed just a touch of brioche.
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10/19/2013 - bubbachumps wrote: 90 Points
Consistent with my prior note.
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9/28/2013 - bubbachumps wrote: 91 Points
Big surprise here, I'm not had many by this producer that I've liked. Lemon, honeysuckle and a touch of vanilla on the nose. Creamy lemon in the mouth, with nice vivacity. Delicious!
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12/8/2012 - 3daywinereview.com wrote: 90 Points
Medium gold. Tart with apples, pinneapple and pear. Good acidity and very enjoyable. A favorite N.V. Champagne for me.
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11/22/2012 - Baudelaire wrote: 89 Points
Some sweetness, and smoothness. I prefer more minerality and dryness. Apple and citrus.
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9/1/2012 - 3daywinereview.com wrote: 90 Points
Wines at the Cabin (Aiken, MN): Medium gold. Minerals, pinneapple, spice and nectarines. A touch of sweetness.
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3/19/2011 - shadow wrote: 85 Points
crisp, top soil, touch of dirty socks, grows on you, did too glasses, but won't buy more
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1/11/2011 - mn_horn wrote: 86 Points
Normally I am not a fan of the extra dry sparklers, but at least on the nose, this showed some greater complexity than expected. This had a nice bit of citrus on the nose, with undertones of spice.
It was not as complex on the palate, but enjoyable. The citrus carries through and not much else. The acid wasn't enough for me either. However, for ~$20 this is a serviceable champagne.
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12/22/2010 - Vino Me wrote: 87 Points
2010 Champagne Tasting (23 wines) (Famous Liquors): 4th time I have had this over the last 7 years. No formal notes. 87 points.
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12/21/2010 - chapinde wrote: 90 Points
Tastings at Red Rock: Piper-Heidsieck Champagne (Swampscott, MA): This Pinot Noir dominant wine was tight on the nose, showing lime zest, brioche, peach, peach pit, and meyer lemon. The palate was more expressive, with toasted bread, lemon curd, lime juice, key lime, and peach skin.
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12/11/2010 - AllRed wrote: 87 Points
Apple, mineral and biscuit aromas. Nice fruit on the palate; good underlying acidity.
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11/21/2010 - Dulcie and Aylwin wrote:
Is there any such thing as a bad champagne? I think not; only variations in styles that lead us to like some more than others. Definitely some can be identified as being really good, a cut above the rest; but none that fail to deliver. Dulcie enjoys the Extra Dry, whereas I prefer a drier style; nonetheless this relatively inexpensive (I say relative) delivers the main components: sparkle, yeast, toast, orchard fruits.
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1/1/2010 - bubbachumps wrote: 89 Points
Pleasant and creamy in the mouth, with crisp apple and biscuit on the nose. A nice qpr for under $30.
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12/25/2009 - GrandeSerataFuori wrote: 86 Points
Not as good as the 2 bottles i'd had years back - or maybe it was the food we were having it with. Tangy citric kick and round finish.
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12/8/2009 - Vino Me wrote: 83 Points
2009 Famous Liquors Champagne Tasting (Lombard, Illinois): Retailer tasting. One of my least favorite sparkler at the tasting. A skunky smelling nose. Creamy texture with notes of almond paste. 83 points.
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12/5/2009 - pgm wrote: 89 Points
Liked this better than the previous bottle (might've been the complement of food). Rich profile, hazelnuts, baked apple, toasty.
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7/1/2009 - DanH wrote: 90 Points
Fresh baked bread, lemon drops, delicious.
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6/27/2009 - pgm wrote: 88 Points
Dominated by nuts and yeasty bread, with fruit being an almost secondary consideration. Full and rich in the palate, with creamy effervescence. Very nice, but, even without the additional (very slight) sweetness, it's not a style for everyone. Not exactly my style, but I can see that it's an excellent wine, which just means it needs to be drunk in the right context with the right food...
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5/21/2009 - joshwoodward wrote: 88 Points
Stimmel's Market: Global Dominance (Bowling Green, OH): An undeniably interesting nose - sandwich meat and oreo cookie. Medium sweetness. Very interesting. A second bottle was completely different, with a charred tuna nose.
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4/11/2009 - soyhead wrote:
Nice, a bit sweet for my tastes. Interestingly with the camambert it was far too sweet (as opposed to the P-H. brut tasted side by side) whereas with the prima donna gouda which had more of a caramelized sweet flavor (as pointed out by evan) the extra dry was fine possibly even a better match than the brut. So the cheese type matters, yo!
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12/30/2008 - KeithAkers wrote: 88 Points
champagne night (binny's highland park): nose: very interesting nose that has a smokey backdrop, roasted nuts, tangerines, bits of tropical citrus and some spice tones. pretty good comlexity with medium depth
taste: a bit of a letdown on the palate, but it's still a real good feel with smoke, tangerines, tropical citrus, and some slight bits of nuts. not as deep on the palate and posseses medium/low acidity
overall: a excellent extra dry. I normally don't enjoy extra drys all that much, but this one has complexity that others don't give. Great for the money, this is a quality wine
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11/30/2008 - EducatedDrunk wrote: 88 Points
Beautiful nose, lots of fruit, mouthfilling and rich. A little too sweet as an aperitif for my taste, but each to their own.
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9/19/2008 - Li6 wrote: 89 Points
Love the nose on this -- a nice earthiness along with some ginger and apples.
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8/30/2008 - mdenigris3 wrote: 87 Points
Dry first impression with a fruity, slightly sweet finish - good weekend champagne paired with steak and lobster.
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3/31/2008 - soyhead wrote:
delectable. Lovely acidic and crisp flavors on the tongue, then followed by a toasty yeastiness. Just the right amount of sweetness for my taste. Not cheap, but quality stuff.
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1/20/2008 - danstrings wrote: 89 Points
JB's wedding party--ripe lush and almost sweet, a mouth-filling Champagne that is a crowd pleaser and is great with appetizers.
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12/31/2007 - jsteel wrote:
awesome, got it for 18 a bottle, tasted the brut and extra dry last night (12/31/2007) and liked both equally, we did have some folks who preferred others.
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12/26/2007 - drdebs wrote: 89 Points
Very nice and nutty sparkler, with yeasty and pear aromas and flavors. A shade off brut, and all the better for it in my opinion. Bright gold color, nice finish.
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12/2/2007 - AllRed wrote: 89 Points
Poured at a retailer tasting. Pale color. Aromas of toast, biscuit and apple. Nice toast on the palate, along with apple and citrus flavors.
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12/1/2007 - AllRed wrote: 88 Points
Poured at a retailer tasting. Slightly creamier than the regular brut, and also a bit more muted both on the nose and palate. Some citrus and biscuit tones.
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8/5/2007 - jsteel wrote:
great champagne for a great price got it at 18 a bottle on sale
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7/4/2007 - Trajadoja wrote: 90 Points
A rather lovely extra dry. Nutty nose giving way to a fruitier (but still nutty) palate. I kept finding pear on the palate and found it a very nice treat. Exceptionally good for the price; even if you can find better for a little more.
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4/8/2007 - 312 wrote: flawed
Cork had not sealed fully. There was no release of pressure when the cork was pulled. The wine was oxidized, looking and tasting more like sherry than champagne.
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2/4/2007 - GrandeSerataFuori wrote: 90 Points
Yum. Nutty and yeasty - wife loved it too. Just a tiny bit sweet - went great with brie, crackers and strawberry jam - also with a salad - and great on its own too. If it were a little less expensive I'd be having it regularly............And still very nice on day two.
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2/2/2007 - GrandeSerataFuori wrote: 91 Points
Very impressed with this bottle. Solid yeasty nose, with the slightest touch of citrus - the kind of champagne that you could almost ignore because of how smooth it goes down. What a nice easy drinker. Will look for again - but more pricey in my area at $36 than on line - dont know why? The bubble held up while it was drunk slowly over an hour or two - kept on ice and recorked each time.
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1/8/2007 - sethpeck wrote:
Drank for New Year's about a week late...absolutely wonderful, kept for a day quite well.
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12/31/2006 - Sakas wrote:
This was a tasty offering for the New Years; however it was the toasting wine so by that time i wasn't in a position to really rate it.
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12/29/2006 - AllRed wrote: 90 Points
Poured at a retailer tasting. Pale color. A lot of toast accenting the fruit and dough tones. Nice weight and texture.
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12/6/2006 - Vino Me wrote: 87 Points
2006 Champagne Tasting ( wines): No formal notes. 86-87 points.
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12/2/2006 - AllRed wrote: 87 Points
Poured at a retailer tasting. Nice nutty, biscuit and light apple notes. Slightly sweet, with light toast and apple blossom flavors.
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11/23/2006 - zephyr04 wrote: 87 Points
10K gold color with medium body. Apple aromas with nutty flavors. Smooth finish. Goes well with frozen strawberries.
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7/29/2006 - Squeeze wrote: 89 Points
Well done, pleasant, quite dry with only a hint of sweetness, only issue I have is that it isn't very complex
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5/26/2006 - Jester wrote: 93 Points
New Orleans Wine and Food Expo 2006; 5/24/2006-5/29/2006 (New Orleans, LA -- Hilton Riverwalk Hotel): I would not necessarily consider this among the other champagnes because it is an Extra-Brut so is a bit sweeter due to higher dosage. This would be perfect with a dessert of berries or chocolate, even cheesecake would work very well with this. Slight golden with a pronounced pinkish tint. Makes you think that it is almost trying to be a rose. Lots of bubbles bursting on the tongue and insides of the cheeks, and as the CO2 coats your palate, you get that fresh sweetness fillling your mouth, but beautifully cut by a fine grained citrus acidity. Very clean and crisp, with a steely nose. Lots of floral flavors. Rose water, strawberries and cream, buttery biscuits, and very creamy on the tongue. Wonderful fruit bursting forth, but still oh so delicate. I love this!!!!
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4/22/2006 - RichardZula wrote:
Drank with appetizers of brie and goat cheese tarts. Very smooth, just a tiny bit off dry.
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1/7/2006 - zephyr04 wrote:
Light pale yellow with medium body. Yeast, wet hay, and wet rubber boots aroma with toast flavors.
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3/28/2005 - Crystal wrote: 90 Points
NOthing wrong with this bottle! Nicely dry, rounded palate slightly sweet, slightly tart. Drank well with lemon easter cake.
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11/8/2003 - Vino Me wrote: 87 Points
Nuttier nose than the Brut. Austere with some almond notes. 87.
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12/6/2002 - R2-D2 wrote: 91 Points
Here's a fairly sweet sparkler, a style I prefer. Toasty oak, creamy vanilla, sweet honey, almonds, and apple. Not unlike the PH Brut, just sweeter.
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