Shay A

9.2

Kobayashi’s inaugural sparkler with flor from Anselme Selosse. Disgorged 2025; 0g/l dosage; 100% Pinot noir; own rooted vines from 1973.

I am both a fan of Travis and Mario the people, as well as the product they put out (all Kobayashi wines). As a Selosse fan (and also a sparkling wine fan) this was high on my radar to try soon and I was able to wait about 9months since I received it before I opened. Looking forward to more iterations to come.

This wine went through two phases. Initially it came across like a Cremant Bourgogne with nice crystalline citrus fruit upfront with a bit of a hollow mid-palate and then a clean but simple finish. I set it aside for a bit and came back thirty mins later to what was more akin to a white burg with bubbles. The palate fleshed out with the fruit showing added layers (spiced apple and white peach), much more depth in the middle (honeyed citrus, sea salt) while the finish was delicate and clean. I don’t get any Selosse influence from a taste profile, but I do get the Selosse mindset of making a white wine first. For my tastes, this is an example where even 1-2g/l dosage could do wonders from a texture and broad shoulders standpoint to lengthen it out. That being said, I understand the goal for Travis to highlight site and purity. If opening soon, give it some air to wake up. Fun. — a day ago

Peter van den Besselaar

9.0

Vintage 2021 | sometimes I recall the white wine that attracted me so much with a pizza on the Piazza del Campo in Sienna, it was a Verdicchio Dei Castelli di Jesi of which I do not remember the producent. It was the right wine at the right moment that matched great with the food. I do not often drink this Italian wine. Bucci Classico 2021 seems an archetypical one: great balance, vibrant, pleasant. Paired with tortellini with ricotta and citrus zeste. Note to self: should drink it more often. — 3 years ago

Daniel Bloom

9.5

Oh my! Where do you begin?
N: Go down to the pier and get yourself a bag of salted, buttered, nuts. Saline butterscotch, with mold(good)around the edges.Oranges and flowers, Almonds.
P: Saline, Iodine, brown butter, viscous on the tongue with a long sharp acidic, citrus finish. Marvelous. There’s tobacco and wood when you hold it in your mouth and take in air.
Double fortified to 17°, winter, heavy flor.
Ya! — 5 years ago

Jeremiah Diaz

9.1

Medium purple in color; raspberries, leather, and grilled plums on the nose; medium plus acidity; medium tannins; tastes like stewed strawberries; blood oranges, dried herbs, and clay pots with a long finish. I like it and Nellie likes it with food. — 2 years ago

with Nellie

Canon Thomas

9.4

DO Campo de Borja. Absolutely loved this. — 3 years ago

Daniel Bloom

9.0

Palomino from Sanlucar de Barameda raised in Bota w flor. Unfortified. 12°
N:White Flowers, White Chalk, Green pears and apples.Straw,Some seashore.
P: If you do not like acidity, stay back!
Pears/Apples, mineral wash, Very bright. Granny Smith.
An interesting Iberian match for Kimchi pancakes, chili shrimp and Black rice. — 4 years ago

Meg Herring

9.0

This is a pretty cool take on non-sherry Palomino. It’s a little salty like fino but doesn’t have the flor notes obviously. — 5 years ago

Aaron Tan

9.3

Blinded, I was tossing up between a fino sherry and sans ouillage Jura white. Reckon I didn’t do too bad in my guess, but frankly, I was more blown away at how good the wine was than thinking about what it was. It was just so deep and complex… so textural and mineral. Like a mini Vin Jaune! Just a little less intense, which was a plus for drinkability to me.

On the nose, nuts, curry leaves, yeast, grilled lemons, bruised apples, and iodine. Crisp and very textural on the palate. Ah, such a joy to sip on. Fresher, ripe citrus notes too. Heaps of brine. So much so that it just stains the finish. Truly excellent stuff here.

NB: Pretty sure this was made of 100% Savignan, aged under flor. — 2 years ago

Space

9.4

Выпито с Паоло в последний день в Лиссабоне 10.04.23. Просто обалденный бленд 2019 года.! Не знаю , кто ему поставил 8,3 - враги, не иначе… — 3 years ago

Chris Haywood

10

Youngish at sub 10 I suppose for a sav/chard under flor, but this is orgasmic. Worrying feeling ethat 2015 was a sub par year (cold? Wet?) And yet, here we are. Manzanilla salt lick at the end after a second or two is the party piece, apricots, smokey almonds, and all the usual Jura good things beneath. Was introduced to this by the sommelier in spanglais, with me deploying my most broken franglais. Miracles do happen. — 5 years ago