I've read all the reports about English sparklers winning awards, and
being compared to real Champagnes, but I've never really believed it.
Until today. This wine is made using the traditional method (which I
would expect given the price of around $40) and is left on the lees for
at least 3 years, well long enough to give it a splendid yeasty, biscuit
and slightly honeyed taste. The same characteristics are also evident
on the nose, along with grapefruit and lemon. It is quite full in the
mouth with a creamy mousse and enlivening acidity to balance, and is
overall an extremely well-crafted wine. None of the guests was able to guess
where it was from, with suggestions ranging from California to Spain,
and the biggest wino of them all, my dad, said he thought it was a
genuine champagne, a comparison I have heard many times before. And,
believe me, he has had plenty of experience! (04/10)
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