With eight years on lees and a dosage of just six grams, this is a serious Sparkling Red. The nose is deep and compelling; black, brooding, with hints of sweet ripe, cherry-to-plum fruit, then sweet leather – old leather, with a lick of boot polish that smells both intriguing and inviting.
Then come notes of cracked black pepper and dried thyme, with just a touch of star anise. The palate is supple, earthen, rich and round with a fine dry spice – vibrant and alive, with a long savoury finish. Both acid and dosage counter-balance the fruit and tannin to deliver wonderful fruit sweetness, so it is neither sweet nor cloying. A wine of spicy complexity and structured elegance.
Deep garnet in colour, this wine has a bouquet that is totally charming and engulfs you: sandalwood, pepper, a touch of apricot, sexy blackberries and dark cherries mixed with graphite, and as it opens up briary notes and black fruit that speak of wonderful extract, and a sense of brooding blackness.
The bead is fine, persistent and elegant. It is rich and yet savoury, its texture augmented by fine drying tannins and notes of exotic wood spice. Both acid and dosage counter-balance the fruit and tannin to deliver a long savoury finish with wonderful fruit sweetness, so it is neither sweet nor cloying to one’s palate with a spicy complexity and structured elegance, but always with ripe fruit appeal.
Light years away from most sparkling red, this was made in the traditional method with a whopping 6 years on tirage and further time in bottle, post-disgorgement, to settle down. Moreover, the dosage is 6g/l. Subsequently, the finish is defined as much by a tannic twine as it is by the fizz and acid tow. Aniseed, blackberry and violet notes are sashayed along the mouth by a joyous energy to a savoury, bitter finish. It drinks like an artisanal Lambrusco. A serious red, this... with fizz! Scented and gorgeous.