What were you up to in the year 2000? It proved to be one of the most fascinating vintages in Oregon. If you've "socked" my Nuthouse chardonnay and Prestige level Pinot Noirs away in the cellar, you are one of the very lucky ones. I love how complex 10 years on yeast sparkling can get. The aromas include a revolving sense of red plum- apple pie, ripe pear fruit, blossom honey, graham cracker yeastiness, and dare I say exotic mango-like creaminess. We could go on and on about how many wine descriptors there are for this great wine. I'll donate a few words here and look forward to hearing about yours. I got beautiful ripe pear and mango-smoothie fruit and creaminess that wrapped itself around an amazing mineral acidity. The beginning, middle, and finish are a cornucopia of fruit, richness of mouth-feel that we've come to expect out of this great wine offering. If prodded, one can find mango-apricot-pear (Nashi and Anjou), apple (red and yellow ones, not green ones)-crabapple fruit hints. The yeast age is just right, like flakey brioche aromas spritzing through the rich fruit flavor of this fine fizz.
lemon curd and lime flavors on the palate, some biscuity notes. would have expected more interesting yeasty/biscuit/savory complexity given the lees aging. delicate mousse. enjoyable but not exceptional drank at our new home, mar 2011