Oh, by the way, Vincent Couche

[kirk wallace]

This champagne is friggin fantastic. Côtes de bar, 66 Pinot 34% chard. Disgorged 11/4/14. No dosage and "vinified without sulfur". Cory or GG, is sulfur added at bottling?

It is so fresh and mouthfilling, but balanced and long and just all manner of deliciousness. Fruit, acid, underpinning of minerality.

Gosh, I suspect I didn't buy enough.

 

[Zachary Ross]

Was it also pilloried?

 

[Robert Dentice]

Thanks for the tip. Have you tried the 97 Sensation. I liked it very much but could not give it my full attention.

I will have to try it again along with the Chloe.

 

[kirk wallace]

originally posted by Zachary Ross:
Was it also pilloried?

oops. fixed now.

 

[kirk wallace]

originally posted by Robert Dentice:

Thanks for the tip. Have you tried the 97 Sensation. I liked it very much but could not give it my full attention.

I will have to try it again along with the Chloe.

I have not. i look forward to that.

 

[Oswaldo Costa]

originally posted by kirk wallace:

originally posted by Zachary Ross:
Was it also pilloried?

oops. fixed now.

Too bad, I thought you had put the phrase in quotes because they had written vilified (always a fan of sic jokes).

 

[kirk wallace]

Sorry to disappoint. The fault was entirely mine; the label writers are blameless. I put it in quotes because I was wondering if they were purposely making a distinction between suffur added during fermentation or elevage with sulfur added at bottling. Unlike, say, Lahaye's Violane, which I believe has no sulfur added at any point.

 

[Cory Cartwright]

The Chloe is entirely zero sulfur. The 97 Sensation is very much a style Vincent still enjoys making even though it doesn't represent the direction of the domaine.

 

[kirk wallace]

Thank you, Cory!