I recently did a tasting at The Fine Wine Source in Livonia, Michigan and I got there early, and I wandered into the tasting room, and I ran into The Wine Raconteur, Jr. and his Bride, a bonus for the day.

I will begin by discussing Thibaut Henrion Treille Crémant Cabernet Franc Rosé Loire Valley 2022.   Domaine de la Treille is in the village of Saint Macaire du Bois, not far from Saumur. The estate is forty-two hectares of clay, silt and sandy soil. Since January 2014, Thibaut Henrion has taken over the estate from Gabriel Taillée (who came from a family of millers and winegrowers).  The farming methods used have always been environmentally friendly and are now certified since 2019.  This wine is pure Cabernet Franc and made in the classic Methode Champenoise.  Outside of Champagne, the Loire Valley is the biggest producer of sparkling wine in France; and can only be produced in the sub-regions of Anjou, Saumur and Touraine.  Typically, the Crémant de Loire spend about nine months in the bottle during the second fermentation, and the Rosé style only accounts for about ten percent of the production.  Even though this wine is labeled Brut, I have always heard that the French make the wine a tad sweet, because they believe the American like to see the word Brut, but like a touch of sweet.  A pale pink colored wine with continuous fine bubbles offered notes of strawberries and raspberries and a trace of anise. On the palate this light-to-medium bodied, well-balanced wine displayed tones of strawberry, raspberry, citrus and licorice with a soft mousse ending with a medium-count finish of fruit, citrus, some spice and a soupcon of honey.

We then had Paula Kornell Wines Brut California Sparkling Wine NV.  This sparkling wine was the perfect way to begin the tasting, as it is a California wine and comes from certified sustainable vineyards in the some of the coolest growing regions and are managed by fifth-generation grape growers.  The wine is entirely done using Stainless-Steel and then glass, without the use of any oak.  The wine is made in the classic Methode Champenoise and not by the bulk method.  A blend of eighty percent Chardonnay and twenty percent Pinot Noir.  After the Initial Fermentation the wine was aged for twenty-four months, before disgorgement and then a few more months before being released for retail.  A beautiful golden color with consistent small bubbles offered notes of peaches, apricots and lemon zest along with white florals.  This medium-bodied, well-balanced wine displayed tones of green wines, fresh fruit, racy acidity, a mild toasty mousse and ending with medium-count finish of fruit and florals.  And way too nice for Mimosas.

Then we crossed the pond to have Champagne J M Gobillard et Fils Brut Tradition NV.  Gervais Gobillard decided to buy his own vineyard in 1933 in Hautvillers, the home of Dom Perignon.  He bought one hectare of vines, and his wife had a few plots as well, because he wanted to make his own Champagne.  The family business now has thirty-three hectares, devoted to sustainable vine growth and has a level 3 HVE certification (High Environmental Value).  The wine is thirty percent Chardonnay, thirty-five percent Pinot Noir and thirty-five percent Pinot Meunier.  Traditional blending of the three Champagne grape varieties. 35% to 40% of reserve wines are reincorporated during the blending process to obtain our own house style each year, with great consistency in taste and quality.  A minimum of two years of traditional aging technique in the cellar is required.  This pale gold colored wine with fine consistent bubbles offered notes of apple, pear and mango followed by biscuits and herbs.  This medium-bodied, well-balanced sparkling wine displayed tones of apple, pear, and a kiss of pineapple blending with subtle acidity and an interesting mousse and ending with a medium-count finish of fruit, spices and minerals.