External Reviews for Aubry Brut ! Aubry Brut !
In this wine Aubry makes a great case for Pinot Meunier, which is 60% of the blend, with the remainder equal parts Chardonnay and Pinot Noir. The wine is soft, rich, round, with light floral honey aromas, and dark notes of crackers, toasted bread and pepper. Just a delight to drink and very food-friendly.
There's a nice graininess to the texture, making this lively and defining its bread dough, apple and grapefruit flavors. Turns crisp, but stays balanced, with a dry mouthwatering finish. Drink now.
Scents of hazelnuts and almonds carry the toasty savor of this wine, knit into a broad richness that feels sweet in the middle, dry in the end. It's soft and simple. For nut-crusted salmon.
A quirky, vinous Champagne, its golden color and slightly tannic feel show the influence of the pinot meunier-dominated reserves in the blend. The center of the wine is pure white in both fruit and mineral character. The golden richness shows again in a crème brûlée finish. Serve with veal or pheasant.
The broad scent of pinot meunier melds with lees and chalk in a biscuity aroma. The fruit is ripe, almost pineapple in its sweetness, juicy yet firm. A voluptuous Champagne for albacore sashimi.
Few wines in Champagne are as distinctly individual and original as those of the Aubry brothers. The Brut recommended here is made of 60 percent pinot meunier, and other wines in the Aubry cellar can include ancient varieties such as arbanne, petit meslier and fromenteau. The ripe fruit flavors seem to expand, developing into a voluptuous taste of apple and lemon. Then the white chalk of the acidity is what lasts, in a dry, austere finish. The long finish suggests cellaring this for a year or two, then serving with briny oysters.
Therersquo;s a nice graininess to the texture, making this lively and defining its bread dough, apple and grapefruit flavors. Turns crisp, but stays balanced, with a dry mouthwatering finish. Drink now.
Food Pairings for Aubry Brut ! Aubry Brut !
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