Autumn Renee

9.5

Very smooth. Little tannins. — 2 days ago

Ian Schofield

9.3

Not a very dry sparkling wine but a lovely background floral note. Really liked this. — 3 months ago

Vanessa

9.1

At Flying Goat, the goal is to produce unpretentious, playful wines while retaining a serious quality focus and commitment to a purity of expression from single-vineyard sites such as the Solomon Hills Vineyard, Bien Nacido Vineyard, Rancho Santa Rosa, to name a few.

This intention is reinforced by everything from the whimsical labels (Flying Goat, Goat Bubbles, YNOT), to the critical acclaim Flying Goat Cellars has garnered for its impressive wines, to the impeccably balanced and delicious Pinot Noir and vintage, traditional method sparkling wines.

This 2016 blanc de noirs sparkler — made with Pinot Noir hailing from the Bien Nacido Vineyard — is medium gold in appearance, with a fine and creamy mousse, and fresh notes of just-ripe yellow apple, pear, white peach, lemon zest, citrus blossom, biscuit, toast, brioche, toasted almond, and marzipan. It has a lingering, elegant finish.

@Delectable Wine this is the blanc de noirs bien nacido vineyard 2016 vintage sparkling (Goat Bubbles, Flying Goat Cellars) — 2 years ago

with Deked1

Freddy R. Troya

9.5

Ca’ del Bosco “Annamaria Clementi” Franciacorta 2016, Franciacorta DOCG, Lombardy, Italy 🇮🇹

Overview
Prestige cuvée Franciacorta from Ca’ del Bosco, crafted using the traditional method and aged extensively on lees. The blend includes Chardonnay, Pinot Nero, and Pinot Bianco, the latter adding a distinctive Italian identity rarely seen in Champagne. The 2016 vintage shows exceptional balance and refinement, delivering the depth and elegance expected from one of Italy’s most iconic sparkling wines.

Aromas & Flavors
White peach, baked apple, citrus zest, toasted brioche, almond pastry, and delicate floral tones. Subtle hints of honey, lemon curd, and crushed stone emerge with air, giving the wine impressive aromatic complexity.

Mouthfeel
Ultra-fine mousse with a creamy yet energetic texture. Structured and layered with vibrant acidity supporting a deep mid-palate. Long, persistent finish with elegance and precision, prestige cuvée level balance that rivals top Champagne houses.

Food Pairings
Lobster or scallop crudo. Oysters with citrus mignonette. Truffle risotto. Branzino or Dover sole. Aged Parmigiano Reggiano

Verdict
A striking example of Franciacorta at its highest level, refined, expressive, and unmistakably luxurious. The structure and finesse easily evoke comparisons with tête de cuvée Champagne, yet the presence of Pinot Bianco adds a subtle Italian nuance that sets it apart.

Did You Know?
Franciacorta requires longer minimum lees aging than Champagne for vintage wines (at least 30 months for vintage expressions), contributing to the creamy texture and complexity found in prestige cuvées like Annamaria Clementi.

🍷 Personal Pick
Absolutely a “whoa factor” sparkling wine, each glass reveals depth and refinement comparable to top Champagne prestige cuvées, yet with a distinctive Italian signature.
— 18 days ago

Vin d’Ottawa

9.0

Strawberry skittles all over this.

Gong Hay Phat Choi! — 2 years ago

with Gillian

Nicolas Greinacher

9.2

Named after Giulio Ferrari, who made the first Italian traditional method sparkling wine in 1902. Entirely made from Chardonnay and aged on the lees for a minimum of 15 months, the Ferrari NV Brut unfolds precise aromas of white peach, lemon peel, ripe apple and brioche, wrapped in a distinctive smokiness. The crisp acidity provides a firm backbone, giving this medium-bodied Trentodoc a lifting freshness. Drink now. — 3 years ago

Norman

9.0

This is just ok. I’m not rating it anywhere near where others have. Aromatics are light. Light on sweetness and also power. It fades fast and the weight on the power is light too. Daishichi “Minowamon” (大七 箕輪門)


Sake type: Junmai Daiginjo (純米大吟醸 = no added distilled alcohol, daiginjo-grade polish)
Starter method: Kimoto (生酛 = traditional, naturally built lactic acidity; tends to add depth and structure) 
Rice: Yamada Nishiki (the gold seal indicates, and it’s the standard spec for Minowamon) 
Polish ratio: 50% using Daishichi’s “super-flat” polishing
ABV: 15% (back label) 
Brewery / Place: Daishichi Sake Brewery, Fukushima (Nihonmatsu) — 2 months ago

Jon Potter

9.1

fabulous. — 4 months ago

Dan Whitaker

9.6

Complex Cab with a dark cherry finish and chocolate over tones. — 2 years ago

Gregory Fulchiero

9.2

One of the best better method ancestrale wines I’ve had. Chenin chenin chenin! — 3 years ago