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all of the wines fermented spontaneously
An attractively spicy
the 2008 Valpolicella Superiore is fabulous in this vintage
6 grams of acidity
Having tasted both the 95 and 96 offerings I was struck by the jump in quality in the 1996 Coteaux du Layon-Chaume Les Tetueres
Laurent Perrier, Brut NV other_regions_australia all of the wines fermentedMagnum. The current vintage Laurent Perrier but about to hand over to 2012. Powerful, mature nose but very fresh on the palate. A baby Grand Sicle? It really seemed rather similar until I tasted Grand Sicle itself but relatively GV.
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