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The Wine Connection - Rare and premium wines
May 2017  

Don't forget to buy a bottle of wine for your Mom,

remember, you are the reason she drinks!

2002 Piper-Heidsieck
RARE Brut Champagne

Impeccably balanced and silky, with finely honed acidity shaping the expansive flavors of toasted brioche, crushed blackberry, lemon preserves and honey, revealing hints of Frangelico liqueur and smoked nut. Rich and vivid, with a lasting finish. Drink now through 2027. 2,500 cases made.
–AN  Wine Spectator 97

The pale gold, greenish shimmering 2002 Rare Millesime – 30% Pinot Noir and 70% Chardonnay – offers a very intense and rich, yet fresh nose of exotic fruit aromas of pineapples, mango, kiwi and passion fruit. On the palate, this is a mouthful of luscious Champagne: powerful and intense, but pure and with the complexity of matured wines. The finish is very exotic in its fruit aromas, but also persistently mineral. Wine Advocate 95


2005 Bollinger
La Grande Annee Brut - Rose

Wonderfully aromatic and finely detailed, with a layered profile of dried apricot, raw almond, honey, ground coffee, nutmeg and orange bergamot. Shows power and focus, yet this is set in a sleek, finely knit frame. The chalky minerality firms the long, smoky finish. Disgorged July 2015. Drink now through 2026. 100 cases imported.

–AN  Wine Spectator 94 pts.

$225.00 $199.00  

N.V. Billecart Salmon

Brut - Rose
The NV Brut Rose emerges from the glass with the essence of freshly cut flowers, berries and minerals in a mid-weight, gracious style. It shows gorgeous inner perfume, along with persistent notes of chalkiness that frame the long, sublime finish. Year in, year out, this estate’s NV Brut Rose is one of the most consistently outstanding wines in the region.
Robert Parker 90

$89.99 $79.99  

N.V. Francoise Bedel
Dis Vin Secret Champagne

Overwhelmingly Meunier-dominated NV Brut Dis, Vin de Secret Brut, received partial barrel-elevage, though it was fermented in tank. Its greenhouse-like evocation of flowering and leafing things is typical for Meunier, with scents of coriander and mint prominent, and those of apple, winter pear, and almond anticipating the dominant flavors on a coolly restrained, silken textured palate. Cleansing yet clinging, the lusciously lingering finish subtly glows with an aura of herbal essences. Having no experience with this wine before now, I can only hazard a guess that it will continue to delight for a couple more years – and for all that I (don’t) know, perhaps significantly longer. Francoise Bedel’s achievements represent one more among numerous recent demonstrations that long- or even perpetually neglected sectors of Champagne – in her case, the Marne Valley’s Meunier-rich western fringe – can set off vinous fireworks. Bedel has been farming entirely biodynamically for fifteen years, and has become quite well-known for her advocacy of that regimen.      Wine Advocate 92



2006 Taittinger
Comtes de Champagne B.D.B.

The 2006 Comtes de Champagne is striking, especially in the way it brings together elements of ripeness and freshness in a hypothetical blend of the 2002 and 2004. Smooth and creamy on the palate, the 2006 is all about texture. There is a real feeling of density and weight in the 2006, qualities I expect to see grow with time in the bottle. All the elements fall into place effortlessly. The 2006 has been nothing short of magnificent both times I have tasted it. Comtes de Champagne remains the single best value (in relative terms) in tête de cuvée Champagne. I suggest buying a case and following it over the next 20-30 years, which is exactly what I intend to do. There is little doubt the 2006 Comtes de Champagne is a magical Champagne in the making. -- Antonio Galloni 97


N.V. Tassin Brut Champagne
80% Pinot Noir, 20% Chardonnay; fermented in stainless steel from beginning to end with no malolactic. After initial fermentation of the base wines, Thibault allows the wine to settle in vat within his cold cellar not once but two times, for a beautiful, all-natural clarification of the wine. Then comes the initiation of the second fermentation in bottle, after which the wines are aged sur-latte. The bottles are riddled by hand, truly a lost art, and Thibault disgorged this for us in July of this year.
Just as in Burgundy, the limestone-rich marls here are ideal soils for Pinot Noir and chalky soils are the preferred for the Chardonnay grown. The primary fermentations take place separately in steel, then blended and bottled for the secondary ferment in bottle. After aging on the lees, the wine was disgorged to our specifications in July 2015. The result is an instantly captivating and iconic expression of Tassin’s terroir: fresh cut white flowers, wet stone, apricot, and rich, Pinot depth.  That depth carries through to the palate, with a generously caressing mousse, bright acidity and fruit texture to match.



2016 Bordeaux Futures

are available now.


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