Extracted from a thread just posted: Dinner with 5 wines tasted blind: 2013 Piper-Heidsieck Rare, 2021 Tyler Extra Brut BdB Sparkling Wine; 1997 Au Bon Climat Le Bouge D'a cote Chardonnay, 2021 Marcassin Estate Pinot Noir and 2005 Jadot Les Suchots Vosne-Romanee
2013 PIPER HEIDSIECK RARE BRUT- blind; the color was a very distinct green yellow which I deduced as being young and if it was a vintage, somewhere around 2013-2015; the nose initially was somewhat muted, but in time it gave what I had tasted with almond, anise, white pepper, minerals and herbal accented citrus fruit and green apple; I knew immediately what this was as this profile is one I’ve experienced pretty much every time I’ve had even older vintages of Rare and having difficulty trying to put into words what I interpret as almond, anise and white pepper; it was round, smooth and a mouthful and possessed fine acidity and easily satisfying all of the sensory preceptors albeit needing some time to evolve and mature.
This is comprised of 70% Chardonnay and 30% Pinot Noir, with the majority of the blend coming from 11 different crus from the Montagne de Reims Grand Cru and Premier Cru, was aged 8 years on the lees plus additional aging in bottle and is the 13th release of this house’s top cuvee.
The next bubbly was the one that was inserted and I was astonished when I learned what it was and who it came from as it emulated a fine champagne from a reputable house and I had met the local winemaker, Justin Tyler Willet, in the early 2000s when he was making his first wines with amazing precision, focus and potential. He brought some unlabeled bottles to share with our Wednesday Wine Group and all were stupendous; everyone encouraged him to move forward and go for it and wow, has he done just that as I’ve loved every wine he’s made that I‘ve tasted since.
2021 TYLER MAE ESTATE VINEYARD BLOCK 2 B STA. RITA HILLS EXTRA BRUT BLANC de BLANC- blind; following its light chilled cloudy yellow color came mild aromas of lemon and lime which received a coat of honey on the palate along some kiwi fruit joining in with a sprinkle of saline and chalk while being delivered in a light frothy mousse; it exuded elegance and charm, bright acidity and class; I had it as a large house vintage BdB and thought it was 2015 or so.
Unusual for small producers, this sparkling wine was completely made in house and the fruit was sourced from Block 2B planted in 2016 on the estate’s vineyard; it was disgorged 12/24 and dosed at 2.5 gpl; only 100 cases was made.
Cheers,
Blake