Though this was made in the méthode Champenoise, it's a foamy devil, seemingly bottled at unusually high pressure. Those bubbles cover up much of the subtlety from a cuvée that is principally (possibly entirely) Pinot Noir-based. Cherry candy fruit flavors are here, but the bubbles override everything.
Though this was made in the méthode Champenoise, it's a foamy devil, seemingly bottled at unusually high pressure. Those bubbles cover up much of the subtlety from a cuvée that is principally (possibly entirely) Pinot Noir-based. Cherry candy fruit flavors are here, but the bubbles override everything.
Though this was made in the méthode Champenoise, it's a foamy devil, seemingly bottled at unusually high pressure. Those bubbles cover up much of the subtlety from a cuvée that is principally (possibly entirely) Pinot Noir-based. Cherry candy fruit flavors are here, but the bubbles override everything.
Though this was made in the méthode Champenoise, it's a foamy devil, seemingly bottled at unusually high pressure. Those bubbles cover up much of the subtlety from a cuvée that is principally (possibly entirely) Pinot Noir-based. Cherry candy fruit flavors are here, but the bubbles override everything.